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
  • A21D13/00—Finished or partly finished bakery products
• • 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
  • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
• • 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
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Definitions

• the present invention relates to novel baked goods of all kinds, preferably baked goods in the form of pretzel biscuits and sliced bread.
• Baked goods in particular freshly baked bakery products, are generally produced according to traditional recipes and baking processes, without the traditional production steps being varied significantly.
• attempts are made again and again to create baked goods with new, appealing flavors by means of novel recipes or to extend the shelf life of traditional fresh baked goods so that distribution is also possible over longer distances.
• Lye pastries are known as crispy baked goods or as a soft baked product, the shaped dough of which is baked in a sodium hydroxide solution, e.g. 3.5 - 4%, is immersed. In the subsequent baking process, a smooth deep brown surface is formed and the crusty taste typical of a pretzel pastry.
• Such lye biscuits are commercially available in the form of dried, industrially produced long-life bakery products as nibbles with a water content of less than 12%. or bread roll sold.
• Soft lye biscuits sold as fresh produce are traditionally widespread, especially in southern Germany (Swabia, Bavaria). The present invention is described below in particular with reference to soft pretzel pastries and has proven to be particularly advantageous in this product area.
• a pretzel pastry as described in the present application as a preferred bakery product, is a pretzel pastry made using a conventional mixture of ingredients for dough preparation.
• the usual baking ingredients are flour, malt flour, lard and, if necessary, the usual baking agents.
• all conventional recipes and shapes of a pretzel product are used, since the present invention does not consist in a modification of the basic recipe or form of the pretzel product.
• Lye pastries are valued for their special, well-known combination of smooth, deep brown crust surface over a light, soft and rather tasteless dough and for the piquant, characteristic taste of the surface layer.
• soft pretzel pastries consumed as freshly baked goods have a very limited time because they lose their typical taste relatively quickly, the pastries dry out relatively quickly and, if there is free salt on the surface, tends to add water tie. Baking up pretzel products usually only leads to unsatisfactory results, since even after being baked up there is a clear change in taste in the direction of "old-fashioned".
• the invention can be briefly characterized in such a way that the traditional conventional production of baked goods, in particular in particular of soft pretzel biscuits, a process step is added that is not common in the bakery, namely a smoking step.
• Smoking is one of the traditional preservation processes for foods based on protein and possibly fat, such as meat, fish and also cheese, but the use of smoking in connection with the manufacture of baked goods is not known.
• FR 26 31 783 AI describes a baking process in which the atmosphere typical of an oven with wood firing is to be created in an electric oven by passing combustion gases from a wood combustion chamber associated with the electric oven through the electric oven.
• FR 26 31 783 AI is concerned with the production of a bread which can be referred to as "wood-fired bread" and which in no way represents a smoked product. It is not about exposure to smoke, i.e. an aerosol in the form of e.g. Cold smoke, but the action of clean combustion gases, which are expressly in a filtered form, i.e. without smoke components.
• the smoking step is preferably carried out directly after the customary production of the baked goods. Due to the surprising advantages and effects obtained with such a method, however, it is currently assumed that the advantages of the method according to the invention can at least partly be achieved by (i) at least partially combining suitable conventional ingredients for the production of the baked goods in one condition pretreated by smoking and / or (ii) the dough prepared therefrom is treated with smoking smoke, for example by sucking smoking smoke into the finished moist dough using a vacuum dough preparation device and / or by (iii) during the baking process, smoke smoke is at least temporarily in the oven blows.
• the ingredients pretreated by smokers the use of smoked flour, smoked malt flour or possibly also a smoked shortening is considered, whereby national food law regulations regarding the use of smoked food ingredients must be observed in individual cases.
• baked goods in a wider sense are also to be considered popcorn which is “baked” and how baked goods represent a predominantly carbohydrate-containing product with binding protein components.
• popcorn is produced from specially pretreated maize kernels, which as such hardly have a more intensive taste, popcorn normally has to be externally, e.g. flavored with sugar or salts or the addition of other condiments.
• a popcorn according to the present invention can also be given a very appealing, uniform taste by light smoking, which is particularly useful in adults when consumed in combination with an alcoholic beverage, e.g. Beer or a bitter wine, can be very well received.
• smoked popcorn can be freshly smoked or produced as an airtight packaged, industrially manufactured product. The smoking can take place as "post-smoking" of the finished popcorn, but can also be carried out in the sense of conventional popcorn production in the presence of smoking smoke, i.e. as corn popcorn in a smokehouse.
• the smoking of the fresh baked goods provided in the present invention can in principle be carried out using the same customary devices, conditions and materials for smoking smoking preparation as are used for the known smoking of meat and Sausages are applied or used.
• Smoking is carried out in the context of the present invention with a conventional smoking smoke, it being possible in principle to use all smoking methods known and approved for the surface treatment of meat and meat products with smoking smoke, i.e. cold smoking with a so-called cold smoke (temperatures up to about 20 ° C), warm smoking with a so-called warm smoke (temperatures up to about 45 ° C) and so-called hot smoking with a hot smoke (temperatures up to about 90 ° C).
• Known methods and smoking mixtures are also used to produce smoke, which are generally mixtures of different wood flours.
• short-term cold smoking with cold smoke for a time between 5 and 30 minutes, advantageously 10 to 20 minutes, has proven to be sufficient and inexpensive, in particular because it does not additionally take increased smoking temperatures into account to the usual Wise baked baked goods, e.g. the lye pastry is necessary.
• pretzel biscuit not only differs from conventional pretzel pretzels by a pleasant, piquant smoky taste, but that a smoked pretzel pastry also remains consumable for significantly longer, can be packaged airtight without disturbing taste loss and also when opening bake after airtight storage for a long time has a very appealing taste without a typical "old baking" note.
• the present invention also provides the possibility of storing pretzel products, in particular soft fresh pretzel products such as pretzel pretzels, for a long period of time without disturbing impairment of their edibility and without a disturbing loss of taste Distribution channels to sell. It has been shown that the same applies to sliced bread, in particular fresh rye sliced bread.
• a typical Swabian pretzel was formed from a dough from a conventional mixture of ingredients (flour, malt flour, lard or other vegetable or animal fats, baking aids) into the baking liquor (approx. 3.5-4% sodium hydroxide solution) ) dipped and baked in the usual way.
• the freshly baked pretzels were treated with cold smoke in a conventional butcher's smokehouse at a smoke temperature of around 15 ° C.
• the cold smoke was produced by means of a commercially available smoking mixture for butchers, which consisted of beech flour or was a mixture of beech, fir and oak flour.
• pretzel pretzels obtained were subjected to a first taste test and showed a pleasant smell note. Some of the smoked pretzels were immediately packed airtight, using conventional sealing foils, and stored for a long time. In parallel, the conventional treated in the same way without the subsequent smoking step pretzel pretzels treated identically.
• the packaging was opened and the various pretzels either tasted directly or, in parallel, baked and tested in the baked state.
• the results were compared with the conventional pretzels which had been stored under identical conditions.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Meat, Egg Or Seafood Products (AREA)
• General Preparation And Processing Of Foods (AREA)
• Preparation Of Fruits And Vegetables (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=7778974

Family Applications (1)

Country Status (14)

Families Citing this family (8)

Family Cites Families (4)

• 1995
  • 1995-12-01 DE DE19544916A patent/DE19544916C2/de not_active Expired - Fee Related
• 1996
  • 1996-11-21 AU AU76959/96A patent/AU712739B2/en not_active Ceased
  • 1996-11-21 PL PL96327077A patent/PL327077A1/xx unknown
  • 1996-11-21 EP EP96939884A patent/EP0869717A2/de not_active Withdrawn
  • 1996-11-21 SK SK728-98A patent/SK72898A3/sk unknown
  • 1996-11-21 NZ NZ322917A patent/NZ322917A/xx unknown
  • 1996-11-21 KR KR1019980704026A patent/KR19990071748A/ko not_active Application Discontinuation
  • 1996-11-21 TR TR1998/00979T patent/TR199800979T2/xx unknown
  • 1996-11-21 CA CA002238751A patent/CA2238751A1/en not_active Abandoned
  • 1996-11-21 WO PCT/EP1996/005142 patent/WO1997020471A2/de not_active Application Discontinuation
  • 1996-11-21 JP JP9520922A patent/JP2000501291A/ja active Pending
  • 1996-11-21 CZ CZ981672A patent/CZ167298A3/cs unknown
  • 1996-11-21 CN CN96199711A patent/CN1207649A/zh active Pending
• 1998
  • 1998-05-27 NO NO982396A patent/NO982396D0/no unknown

Non-Patent Citations (1)

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