DE4213232A1 - Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder - Google Patents

Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder

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Publication number
DE4213232A1
DE4213232A1 DE4213232A DE4213232A DE4213232A1 DE 4213232 A1 DE4213232 A1 DE 4213232A1 DE 4213232 A DE4213232 A DE 4213232A DE 4213232 A DE4213232 A DE 4213232A DE 4213232 A1 DE4213232 A1 DE 4213232A1
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Germany
Prior art keywords
dumplings
instead
milk
dough
eggs
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
DE4213232A
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German (de)
Inventor
Georg Gallersdoerfer
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to DE4213232A priority Critical patent/DE4213232A1/en
Priority to DE4313222A priority patent/DE4313222A1/en
Publication of DE4213232A1 publication Critical patent/DE4213232A1/en
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Prodn. of dumpling using dough made from flour, eggs, roll flour milk and baker's yeast is claimed where, instead of yeast, 0.5-5 wt.% baking powder is used. Instead of fresh eggs 2-16 wt.% dried egg powder can be used, and instead of breadcrumbs 5-25 wt.% blown cereal extrudate can be used. Fresh milk can also be replaced by dried milk powder to the extent of 0.5-2 wt.%. The very pressure-sensitive dough is placed in a dough funnel with at least two controlled feed planes (2,3,4) where it is temporarily stored before being passed to a positioning device (5). The mechanically formed dumplings have their surfaces smoothed in a smoothing device and are then cooked in a combination steamer at 90-10 deg.C. Cooking takes place in an air humidity of 80-140% and for a period of 20-50 min. After cooking, the dumplings are shock-cooled to a core temp. of -5 to +5 deg.C within a period of 10 mins. USE - To make Bohemian dumplings.

Description

Rezepturen für Böhmische Knödel sind aus den einschlägigen Kochbüchern bekannt. Bei den in der Literatur beschriebenen Rezepturen wird jedoch immer Backhefe als Treibmittel verwendet.Recipes for Bohemian dumplings are from the relevant cookbooks known. For those described in the literature But recipes are always used as leavening yeast.

Ebenfalls hinreichend bekannt ist Fertigknödelteig für Böhmische Knödel auf der Basis von Trockenpulver, der als Halbfertigprodukt vertrieben wird. Dieser Knödelteig muß mit Wasser oder Milch angerührt, geformt und gegart werden, bevor das Produkt serviert werden kann.Ready-made dumpling dough for Bohemian is also well known Dumplings based on dry powder, which is a semi-finished product is distributed. This dumpling batter must be mixed with water or milk, molded and cooked before serving the product can be.

Das erfindungsgemäße Verfahren besteht nun darin, daß durch Zugabe von Backpulver und oder Emulgator anstelle von Backhefe sowie den weiteren Zutaten wie in den Ansprüchen 1 bis 5 beschrieben ein hand- und maschinell verformbarer Teig erzeugt wird. Durch die maschinelle Formgebung, Garen im Kombidämpfer und anschließenden Haltbarmachen durch Schockkühlen und Vakuumverpacken wird ein im Gegensatz zu den bisher bekannten Produkten, servierfertiger Knödel erzeugt, der frisch oder als tiefgefrorenes Produkt vertrieben wird und vor dem Servieren lediglich noch erwärmt werden muß.The method according to the invention now consists in that Add baking powder and or emulsifier instead of baking yeast and the other ingredients as described in claims 1 to 5 a hand and machine deformable dough is produced. Due to the mechanical design, cooking in the combi steamer and subsequent Preservation by blast chilling and vacuum packaging in contrast to the previously known products, Ready to serve dumplings that are fresh or frozen Product is sold and just before serving must be heated.

Zur Automatisierung des Herstellungsprozesses wurde eine für den sehr empfindlichen Knödelteig optimierte Portionier- und Formgebungsmaschine entwickelt. Der sehr druckempfindliche Teig darf bei der Formgebung keinen großen Scherkräften und Druck beim Zwischenlagern ausgesetzt werden, da sonst die Semmelstücke bzw. Weizenextrudatstücke zerstört würden. Mit dem in Fig. 1 dargestellten Teigtrichter Pos 1 wird der Knödelteig 7 auf mehrere Ebenen verteilt Pos 2, 3, 4 zwischengelagert und je nach Bedarf durch Drehen der Dosierwalzen in den einzelnen Ebenen der Portioniereinrichtung 5 zugeführt.A portioning and shaping machine optimized for the very sensitive dumpling dough was developed to automate the manufacturing process. The very pressure-sensitive dough must not be subjected to great shear forces or pressure during intermediate storage during the shaping process, otherwise the bread pieces or wheat extrudate pieces would be destroyed. With the dough hopper pos 1 shown in FIG. 1, the dumpling dough 7 is temporarily stored on several levels pos 2, 3, 4 and fed to the portioning device 5 as required by rotating the metering rollers in the individual levels.

Um eine glatte Oberfläche der geformten Knödel zu erreichen wurde eine Glättvorrichtung entwickelt wie in Fig. 2 dargestellt: Auf dem Transportband 4 werden die vorgeformten Knödel 1 der Glättvorrichtung zugeführt und in Station 2 mit Wasser besprüht. In der eigentlichen Glättvorrichtung 3 wird die Oberfläche der Knödel so abgebunden, daß weniger als 10% offene Poren bezogen auf die Gesamtoberfläche verbleiben.In order to achieve a smooth surface of the shaped dumplings, a smoothing device was developed as shown in FIG. 2: the preformed dumplings 1 are fed to the smoothing device on the conveyor belt 4 and sprayed with water in station 2 . In the actual smoothing device 3 , the surface of the dumplings is tied in such a way that less than 10% open pores remain in relation to the total surface.

Claims (11)

1. Verfahren zur Herstellung von Böhmischen Knödeln, die aus einem Teig aus Mehl, Eiern, Semmeln, Milch und Backhefe hergestellt werden, dadurch gekennzeichnet, daß anstelle von Backhefe als Treibmittel 0,5-5 Gew.-% Backpulver verwendet wird.1. A process for the production of Bohemian dumplings which are made from a dough made of flour, eggs, bread rolls, milk and baker's yeast, characterized in that 0.5-5% by weight of baking powder is used as a blowing agent instead of baker's yeast. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß anstelle von Backpulver 0,5-5 Gew.-% Emulgator, Tegomuls, verwendet wird.2. The method according to claim 1, characterized in that instead of baking powder 0.5-5 wt .-% emulsifier, Tegomuls used becomes. 3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß anstelle von Frischeiern 2-16 Gew.-% Trockeneipulver verwendet wird.3. The method according to claim 1 or 2, characterized in that instead of fresh eggs 2-16 wt .-% dry egg powder is used. 4. Verfahren nach einem der obigen Ansprüche dadurch gekennzeichnet, daß anstelle von Semmeln 5-25 Gew.-% aufgeblasenes Getreideextrudat verwendet wird.4. The method according to any one of the above claims, that 5-25% by weight inflated instead of rolls Grain extrudate is used. 5. Verfahren nach einem der obigen Ansprüche dadurch gekennzeichnet, daß anstelle von Milch 0,5-2 Gew.-% Trockenmilchpulver verwendet wird.5. The method according to any one of the above claims, characterized in that instead of milk 0.5-2 wt .-% dry milk powder is used. 6. Vorrichtung und Verfahren nach einem der obigen Ansprüche dadurch gekennzeichnet, daß der stark druckempfindliche Teig in einem Teigtrichter nach Fig. 1 mit mindestens 2 Dosierebenen Pos. 2, 3 und 4 zwischengelagert wird und der Positioniereinrichtung Pos. 5 zugeführt wird.6. Device and method according to one of the above claims, characterized in that the highly pressure-sensitive dough is temporarily stored in a dough hopper according to FIG. 1 with at least 2 metering levels pos. 2, 3 and 4 and the positioning device pos. 5 is supplied. 7. Vorrichtung und Verfahren nach einem der obigen Ansprüche, dadurch gekennzeichnet, daß die maschinell geformten Knödel in einer Glättvorrichtung Fig. 2 die Oberfläche der Knödel geglättet werden zu einer homogenen äußeren Abbindung der Oberfläche.7. Device and method according to one of the above claims, characterized in that the machine-shaped dumplings are smoothed in a smoothing device Fig. 2, the surface of the dumplings to a homogeneous external setting of the surface. 8. Verfahren nach einem der obigen Ansprüche dadurch gekennzeichnet, daß die maschinell geformten Knödel in einem Kombidämpfer bei 90-10°C gegart werden.8. The method according to any one of the above claims, characterized in that the machine-shaped dumplings in one Combi steamers can be cooked at 90-10 ° C. 9. Verfahren nach Anspruch 8, dadurch gekennzeichnet, daß das Garen bei einer Luftfeuchte von 80-140% erfolgt.9. The method according to claim 8, characterized in that cooking takes place at a humidity of 80-140%. 10. Verfahren nach Anspruch 8, dadurch gekennzeichnet, daß das Garen in einem Zeitraum von 20-50 min erfolgt.10. The method according to claim 8, characterized in that cooking takes place in a period of 20-50 min. 11. Verfahren nach einem der obigen Ansprüche dadurch gekennzeichnet, daß die fertig gegarten Knödel nach dem Ofen schockgekühlt werden, auf eine Kerntemperatur von -5 bis +5°C innerhalb von 10 min.11. The method according to any one of the above claims, characterized in that the cooked dumplings after the oven be chilled to a core temperature of -5 to + 5 ° C within 10 min.
DE4213232A 1992-04-22 1992-04-22 Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder Ceased DE4213232A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE4213232A DE4213232A1 (en) 1992-04-22 1992-04-22 Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder
DE4313222A DE4313222A1 (en) 1992-04-22 1993-04-22 Method for producing Bohemian dumplings which are ready to serve

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4213232A DE4213232A1 (en) 1992-04-22 1992-04-22 Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder

Publications (1)

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DE4213232A1 true DE4213232A1 (en) 1993-10-28

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5736181A (en) * 1995-09-25 1998-04-07 Cpc International Inc. Process for the production of egg royale
EP1161882A2 (en) * 2000-06-07 2001-12-12 Zahner Traiteur GmbH Process for making pasta
DE20118613U1 (en) 2001-11-15 2002-02-21 Szott, Jacqueline, 89522 Heidenheim Plum dumpling frozen ready meal
FR2847124A1 (en) * 2002-11-14 2004-05-21 Jean Dany Production of dumplings comprises boiling a leavened dough comprising flour, eggs, yeast and milk

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE458748C (en) * 1928-04-18 Haagen & Rinau Long roller for dough molding machines
DE2338830A1 (en) * 1973-07-31 1975-02-13 Hans Grubelnik Labour-saving, dough dividing machine - controlling feed to filler funnel by photoelectric barrier
DE2327897B2 (en) * 1973-06-01 1976-12-30 Ernst Müller & Co, vormals Karlsbader Nährmittelindustrie, 8402 Neutraubling MIX FOR KNOELLES
DE2910502A1 (en) * 1978-05-03 1979-11-08 Vladimir Duran Dumpling preparation - by enclosing dough with liquid in impermeable foil bags before dough raising treatment
DE2855328A1 (en) * 1978-12-21 1980-06-26 Toepfer Hans Joachim Dough for potato dumplings - is produced by partly boiling potatoes to leave raw core in each
DE3328245A1 (en) * 1983-08-04 1985-02-14 Hans-Joachim 8858 Neuburg Töpfer Method and device for forming dumplings made of dumpling dough
DE3329509A1 (en) * 1983-08-16 1985-02-28 Fa. Dr. August Oetker, 4800 Bielefeld Dry mix, preferably as a base for dumplings to be prepared by heating
DE3440515A1 (en) * 1984-11-06 1986-05-07 Maggi GmbH, 7700 Singen Dried potato product for producing potato dumplings and process for producing the dried potato product
DE3624433A1 (en) * 1986-07-19 1988-01-28 Nuernberger Klossteig Nk Gmbh Process for producing dumpling dough from raw and cooked potatoes
DE2424832C3 (en) * 1974-05-22 1988-07-07 Gerhard Dr. 6900 Heidelberg Wilke Method for controlling or regulating the degree of loosening of dumplings and similar products
FR2656500A3 (en) * 1989-12-28 1991-07-05 Msuay Balaguer Enrique Device for stretching bread baguettes
DE4112082C1 (en) * 1991-04-12 1992-12-10 Pfanni-Werke Otto Eckart Kg, 8000 Muenchen, De

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE458748C (en) * 1928-04-18 Haagen & Rinau Long roller for dough molding machines
DE2327897B2 (en) * 1973-06-01 1976-12-30 Ernst Müller & Co, vormals Karlsbader Nährmittelindustrie, 8402 Neutraubling MIX FOR KNOELLES
DE2338830A1 (en) * 1973-07-31 1975-02-13 Hans Grubelnik Labour-saving, dough dividing machine - controlling feed to filler funnel by photoelectric barrier
DE2424832C3 (en) * 1974-05-22 1988-07-07 Gerhard Dr. 6900 Heidelberg Wilke Method for controlling or regulating the degree of loosening of dumplings and similar products
DE2910502A1 (en) * 1978-05-03 1979-11-08 Vladimir Duran Dumpling preparation - by enclosing dough with liquid in impermeable foil bags before dough raising treatment
DE2855328A1 (en) * 1978-12-21 1980-06-26 Toepfer Hans Joachim Dough for potato dumplings - is produced by partly boiling potatoes to leave raw core in each
DE3328245A1 (en) * 1983-08-04 1985-02-14 Hans-Joachim 8858 Neuburg Töpfer Method and device for forming dumplings made of dumpling dough
DE3329509A1 (en) * 1983-08-16 1985-02-28 Fa. Dr. August Oetker, 4800 Bielefeld Dry mix, preferably as a base for dumplings to be prepared by heating
DE3440515A1 (en) * 1984-11-06 1986-05-07 Maggi GmbH, 7700 Singen Dried potato product for producing potato dumplings and process for producing the dried potato product
DE3624433A1 (en) * 1986-07-19 1988-01-28 Nuernberger Klossteig Nk Gmbh Process for producing dumpling dough from raw and cooked potatoes
FR2656500A3 (en) * 1989-12-28 1991-07-05 Msuay Balaguer Enrique Device for stretching bread baguettes
DE4112082C1 (en) * 1991-04-12 1992-12-10 Pfanni-Werke Otto Eckart Kg, 8000 Muenchen, De

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
FROIDL,Ilse: BÖHMISCHE SPEZIALITÄTEN, WILHELM HEYNE VERLAG, München, 1965, S.114-115 *
Universal-Lexikon der Kochkunst, 7.Aufl., 2.Bd., Leipzig, J.J.Weber,1901, S.109 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5736181A (en) * 1995-09-25 1998-04-07 Cpc International Inc. Process for the production of egg royale
EP1161882A2 (en) * 2000-06-07 2001-12-12 Zahner Traiteur GmbH Process for making pasta
EP1161882A3 (en) * 2000-06-07 2004-04-07 Zahner Traiteur GmbH Process for making pasta
DE20118613U1 (en) 2001-11-15 2002-02-21 Szott, Jacqueline, 89522 Heidenheim Plum dumpling frozen ready meal
FR2847124A1 (en) * 2002-11-14 2004-05-21 Jean Dany Production of dumplings comprises boiling a leavened dough comprising flour, eggs, yeast and milk

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