DE957654C

DE957654C - Method for refreshing stale bread and the like

Info

Publication number: DE957654C
Application number: DENDAT957654D
Authority: DE
Inventors: Haarlem Willem Johannes Stuve f (Niederlande)
Original assignee: Maatschappij· tot Exploitatie van Willem Stuve s Patenten N V, Amsterdam (Niederlande)
Publication date: 1957-01-17

Description

BUNDESREPUBLIK DEUTSCHLANDFEDERAL REPUBLIC OF GERMANY

Tag der Anmeldung: 13. Juni 1952 Bekanntgemachtani 15. September 1955^Day of Registration: June 13, 1952 Bekanntgem achtani September 15 19 5 5 ^

DEUTSCHES PATENTAMTGERMAN PATENT OFFICE

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Beim Auffrischen von altem Brot treten verschiedene Erscheinungen auf, d. h. die Konsistenz der Krume verändert sich durch die Umsetzung der Stärke, ebenso verliert die Krume die Feuchtigkeit, die sich zur Kruste hin verlagert, die damit feucht wird. Dieses Problem ist ausführlich in »Ceral Chemistry 1940« S. 100 bis 104 und S. 108 bis 112 und in »Baker's Digest 1948« S. 99 behandelt.When refreshing stale bread, various phenomena occur, i. H. the consistency the crumb changes due to the implementation of the starch, the crumb also loses its moisture, which shifts towards the crust, which becomes moist with it. This problem is discussed in detail in "Ceral Chemistry 1940 "pp. 100 to 104 and pp. 108 to 112 and in "Baker's Digest 1948" p. 99 treated.

Man hat schon vorgeschlagen, dem Brot Wassgr zuzusetzen und^anschließend Hitze zuzufürrren, wobei der Feuchtigkeitsgrad 3es Έrotes wäKrend der Behandlung auf denjenigen frischgebackenen Brotes zurückgebracht wird. Dieses Verfahren hat den Nachteil, daß man beim Schneiden des Brotes nicht den Eindruck von frischem Brot hat, weil das bekannte Verfahren praktisch nicht ermöglicht, hierauf auf den inneren Teil des Brotes einzuwirken. Auch der Geschmack des so behandelten Brotes ist schwer zu vergleichen mit dem von frischgebackenem Brot. Den gleichen Nachteil hat ein anderes 20 ^_n bekanntes Verfahren, nach dem altes Brot u. dgl. in J) . ) ', emer~äT)gedTcIiteferrHeißluftkammer einem Dampf- # Q bad von etwa 90 bis ioo° C Dampftemperatur ι Stunde lang ausgesetzt und dann bei abgestellter Dampfzufuhr zum Abdunsten noch etwa V2 Stunde in der Kammer belassen wird. Die so behandelte Backware kann gegebenenfalls zur weiteren Frischhaltung bis zum Verbrauch bei einer bis auf 25 bisIt has already esch were vorg, the Bro t add Wass gr ^ and then rrren zuzufü heat, the humidity level is 3es Έrotes wäKrend returned treatment to that of freshly baked bread. This method has the disadvantage that one does not have the impression of fresh bread when the bread is cut, because the known method practically does not make it possible to act on the inner part of the bread. The taste of the bread treated in this way is also difficult to compare with that of freshly baked bread. The same disadvantage has a different 20 in ^ J) _n-known method, and after the old bread. Like.. ) ', Emer ~ aet) gedTcIiteferrHeißluftkammer a steam bath # Q of about 90 to ioo ° C steam temperature ι exposed hour and then at shut off the steam supply to the evaporation for about an hour in the chamber V2 is left. The baked goods treated in this way can optionally be used for further freshness until consumption at one to 25 to

509 554/1509 554/1

Claims

St 4951 IVa/2 cSt 4951 IVa / 2 c

30 ⁰ throttled temperature and at a relative humidity of 90 to 100% remain in a chamber. This method is also too costly and time-consuming in large-scale operations and is therefore unsuitable for practical use.

The invention relates to a method which avoids the disadvantages mentioned and which a bread in results in a quality that is indistinguishable from freshly baked bread.

According to the invention, the bread to be treated is treated in a closed space for a short time, about 2 to 3 minutes, with superheated steam of at least 1 atm and then, after the steam has been switched off, the crust is again heated ^{to about 300 ° C. for about 2 to 3 minutes} .

Such bread, treated through and through, does not differ in any way from freshly baked bread Bread. The quality of the treated bread is also significantly better than if only with Steam is worked. The crust does not get moist or sticky and the overheated one Steam penetrates into the core of the bread. This is caused by the fact that the The steam surrounding the bread is pressurized so that the steam fills the pores of the bread well can. The bread course is not an obstacle.

The crust can be heated at the moment when the steam is added to the bread, or immediately afterwards.

.By this heating, the z. B. ^ electrical durcTi- >; can be guided, the crust of the bread becomes # rie * der crispy. You have to get the crust up to to a certain degree, otherwise it would become moist again. In a somewhat awkward way You could also first heat the crust and then pour dry steam into it for a while Introduce the inside of the bread.

It is also possible to use one or more perforated hollow needles to inject superheated steam into the

4o | Jbread to introduce while at the same time the crust is heated.

The needles with which this introduction of the steam is carried out are very thin; H. they have a diameter of about 1 to 1.5 mm and in practice it has been found to be useful is to make lateral holes only in the upper part of the needles, so that the insertion of the dry steam takes place at the top of the bread. During the introduction of the dry The needles are then dry at the bottom of the steam. The great advantage of this method is that the Needles inserted into the bread and pulled out just as dry because one is just before the upper part of the needles leaves the bread, turns off the steam.

In this case, no bread particles stick to the needles, which may be a Could cause damage to the crust.

Perforating in the above sense does not appear to be detrimental to the bread in any way because there is no damage to the crust after treating the bread can and m, to practically not find the holes again.

It is also possible to give the bread aromatic flavor by pretreating it before adding steam Adding substances, but normally that is not desirable for such bread, that for daily bread Enjoyment is determined. But if a certain essence is added to the bread, then it has the purpose of bringing stale bread to the market as a delicacy. It goes without saying that the addition of an essence is not limited to stale bread; it could do with the same benefit can be used on fresh bread. If this additive with the steam supply through the needles is effected, no special treatment is necessary.

Although the invention relates to the treatment of stale bread, steam treatment can but can also be applied to foodstuffs in order to flavor baked goods in general.

Godfather ν tans PRi "Che.

I. A method for refreshing old bread and the like with the help of superheated steam, characterized in that the material to be treated is treated in a closed space for a short time, about 2 to 3 minutes, with superheated steam of at least 1 atm and then after stopping the steam turn the crust JMF about 2 to 3 Mjnuten ungetähF ~ 3oo ° C it is _t hitzt. ^ "

2. Method for refreshing stale bread and the like with the aid of superheated steam, thereby characterized in that one in the bread by means of one or more perforated hollow needles introduces superheated steam, "while at the same time ~ 3 ^ re" "Krusie of the bread is heated.

Referred publications:
German patent specification No. 819984.