DE2654233C2 - Process for the production of a leavening agent for baked goods - Google Patents

Description

The invention relates to a method for producing a leavening agent for bread. Cake or other Bakery products.

A wide variety of leavening agents are used in the manufacture of baked goods in Japan. the known propellants, however, have the disadvantage that they tend to be transported in a container to have. Generate carbon dioxide, thereby increasing the volume of the propellant and the container gets destroyed. Furthermore, the leavening agents ferment early and generate significant amounts of gases. Therefore, the known propellants can only be transported relatively short distances, but not on greater distances. Even during storage, the propellants have a tendency to get in contact with acids in the air to combine, whereby the quality of these propellants decreases and their aroma is destroyed.

It is therefore the object of the invention to show a method with the blowing agent for the production of baked goods of all kinds can be made, which leavening agent compared to the known Propellants have improved properties.

According to the invention, this object is achieved by the measures specified in claim 1. Such a The hop leavening agent produced can be used for a long time in the production of aromatic baked goods will. Freezing makes the production of carbon dioxide from the hop leavening agent efficient limited, so that a strong hop leavening agent is obtained, which is easily transported over long distances can be without the disadvantages described above occurring. Such a hop leavening agent can preserve the desired flavors for a fairly long time, including in storage.

Hop leavening contains protein; this protein component in leavening increases when vegetable protein or animal protein is added to hop leavening is therefore added according to the present invention to achieve a relatively long shelf life of a hop leavening agent according to the invention, as one of the main ingredients, a Japanese yam used, which contains a crude protein very similar to animal protein. (Yam, a potato-like tropical bulbous plant, is sometimes also referred to as yam root, cf. B. Manual of the Food chemistry, Volume V, 2, part, Springer-Verlag 1968, page 499).

The method according to the present invention will now be explained using a preferred example, the very gives good results. The invention is of course not restricted to this example, but rather within the scope Numerous variations and modifications are possible in the invention.

The example procedure is performed as follows:

160 g of female hop blossoms are placed in 18 l of water and heated until the female hop blossoms containing water is boiled together to half, so the volume is half of the initial volume to make a first hop soup. 1 kg of unpeeled Japanese yam is cut into fine Particles are ground, and to this 10 percent by weight of wheat flour, based on the weight of the Yam, added, and then the yam particles and wheat flour are kneaded together into a dough previously made hop soup is added to the dough, and the mixture is made during a A period of one day and one night left. After that, the mixture will have the effect of a Centrifugal separator (clarifying centrifuge) subjected to separate coarse impurities, and then it is passed through a silk sieve to remove residues from the product and thereby a first. Mixed solution to «obtained, to which mushrooms are added. These are made by complete Mix and knead 60 g of wheat flour, 30 g of potatoes and 10 g of aspergillus oryzae to make a dough and this dough is placed in a culture chamber (heating oven) for about a week at about Leave 27 ... .28 "C until green mold appears

I kg of onions and 160 g of female hop flowers are put in 181 water and heated until the The water containing the onions and hops is boiled down and the volume is half the amount original amount, and you get a second one Hop soup, i kg of unpeeled Japanese yam is made in Sufficiently boiled water and then grated. For the grated Japanese yam, etvs · ;. i0 percent by weight Wheat flour, based on the weight of the yam, is added and the mixture made before produced second hop soup added. The resulting mixture will last for a period of time left to stand for a day and night, and then it is put in a centrifugal separator to To remove impurities from it. The mixture is also passed through a silk screen to remove any impurities to be removed from it and thus to obtain a second mixed solution.

1 kg of unpeeled Japanese yam is boiled in water and then grated. To the grated Japanese About 10 percent by weight of wheat flour, based on the weight of the yam, is added to the yam, and the yam-wheat flour mixture is kneaded to To make a dough, 2 kg of onions and 160 g of female hop flowers are mixed, enough in Boiled water and then grated in a stone mill. The resulting mixture will be the first and second mixing solutions prepared according to the above instructions are added, and the whole is left for a period of a day and a night. The resulting Mixture solution is placed in a centrifugal separator to remove impurities from it, and it is then passed through a silk screen to remove leftovers to remove from this and to obtain a final mixture or hop leavening solution.

Finally, the hop leavening solution obtained is placed in a suitable conventional freezer frozen to make a solid hop leavening agent. The latter can be made in various forms be e.g. B. in coarse, snow-crystal-like form, diamond-like form, paste form and the like: if the solution is flash frozen in order to remove the moisture content from it, the solid can Hop leavening agents can be produced in the form of a coarse powder. The solution becomes complete dried, so the hops can be in the form

> a dry flour or a frozen mass.

The propellant made according to the invention does not generate large amounts of carbon dioxide, such as that would be the case with yeast, and therefore that requires

. '"Baking bread or the like quite a long time when propellant to the invention is used without additional According to the invention, therefore, the hops propellant.. Preferably used in combination with yeast to the baking of bread or the like to

ι; accelerate. Through this combined use the following advantages arise:

1. The unpleasant smell of wheat flour as the main ingredient of bread and the like disappears.

- '"det.

2. The taste of bread and the like is improved.

3. Bread and similar foods are kept at a desired moisture level.

4. The production of bacilli is controlled and - 'this improves the quality of bread and the like Food and supports the action of yeast.

The above was the use of wheat flour

»> As one of the components of the hop leavening agent described, however, in the context of the present invention, as flour made from corn flour instead of wheat flour used to give just one example.

The hop leavening agent produced in this way is used for baking

* "> used by bread, cake or the like, add to the Add hop leavening meat juice and small amounts of unrefined sugar. The bread made in this way, Cake or the like thin has a good flavor. Because the hops component that can be obtained from the female

· »') Hop blossoms received, together with a protein which consists mainly of Japanese yam, and the added onions as well as the added flour contains a lot of assimilable nitrogen, the protein is converted to glutaric acid and creates an amino acid which is undesirable to bacteria destroyed to create a tasty leavening agent. Is the hop leavening agent according to the invention Used to bake bread, cakes and the like, the products so made have more

> ° Aroma as products with any of the usual Hops have been produced, and such Products can be manufactured continuously and on a large scale.

As is clear from the above description, the hop leavening agent is in solid form, z. B. as powder or grains, prepared by freezing the hop leavening solution to thereby to keep the fermentation of the yeasts of the hop leavening under control during its storage, so

(> od _a ß gin strong hop propellant can be made. If bread, cakes and the like baked using such strong hops propellant results in a much shorter time of letting go before baking as if

^b5 conventional leavening agents can be used, and the hop leavening agent according to the invention can easily be transported over long distances and stored for quite a long time without its aroma deteriorating.

Claims (1)

Claim: Process for producing a leavening agent for bread, cakes or other baked goods, thereby marked, a) that a first mixture solution is prepared by making a first hop soup Add 0.89 parts by weight of female hop flowers to 100 parts by weight of water and heat them until the female hop flowers appear containing water is boiled down to half, that 535 parts by weight of unpeeled Japanese yam are ground into fine particles and about 10 percent by weight of wheat flour, based on the weight of the yam, is added to them,
then Yamteilchen and wheat flour together kneaded into a dough, hinzutut the Hcpfensuppe previously prepared to the dough, the mixture a> for a period of one day and one night stand leaves that blend with a centrifuge separated, to deposit coarse impurities, and then through a silk screen conducts, in order to remove residues from the product, aa) that one adds mushrooms to this first mixture solution, which are prepared by completely mixing and kneading wheat flour, potatoes and aspergillus oryzae in a ratio of 6: 3: 1 and leaving this dough in a jo Ku'turkammer for one week at about 27 ... 28 ° C, until green mold develops, b) that a second mixture solution is prepared by adding 535 parts by weight of onions and 0.89 parts by weight of female hop flowers in 100 parts by weight of water for production of a second hop soup until it contains the onions and hops Water has half its original volume, and 535 parts by weight are also unpeeled Japanese yam boils enough in water and then grinds to make grated Japanese yam about 10 percent by weight of wheat flour, based on the weight of the yam, added to the Mix the previously prepared second hop soup, add the resulting mixture left standing for a period of a day and a night, then in one Centrifuge separates to remove impurities from it, and the mixture further through a Silk sieve guides to remove impurities from her again. c) that a third mixture solution is also prepared by adding 5.55 parts by weight unshelled Japanese yam boiled in water and then grated to make grated Japanese yam about 10 weight percent wheat flour based on the weight of the yam, add the yam-wei / .cn flour mixture to make an fco To make dough, 11.1 parts by weight of onions and 0.89 parts by weight of female hop flowers Boils enough in water and then grinds in a stone mill and the dough and the Mixes the onion and hops mixture. <ή d) that one / ur mixture thus obtained c) the mixture solutions prepared from a) and aa) and b) adds the whole thing for a period of a day and a night like that leaves, then these combined mixture solutions are separated in a centrifuge to remove impurities remove them from them, and then pass them through a silk strainer to remove leftovers from them to remove, and e) that finally the solution obtained in a suitable conventional freezer freezes.