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
  • A21D13/20—Partially or completely coated products
  • A21D13/22—Partially or completely coated products coated before baking
• • 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
  • A21D13/10—Multi-layered products
  • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure

Definitions

• the subject of the present invention is a product based on laminated and / or laminated and / or extruded dough and its manufacturing process.
• Products such as cookies, “crackers”, salty or sweet “snacks”, etc ... are generally made from a continuous strip of dough, possibly flaky, which is subjected to several laminations aimed at gradually reducing its thickness. and which is then cut, for example in a rotary rotary cutter and / or an alternative cutter, before being subjected to cooking.
• Such fully automated manufacturing makes it possible to obtain a production of a high quantity of products at competitive prices.
• United States Patent U ⁇ -3,689,280 (WERNER LEHARA) relates to a dough-making process for cakes having at least two regions or portions differentiated by a different flavor or by a different ingredient. This process uses a specific device which makes it possible to juxtapose in checkerboard the regions or portions having different properties. This method has the drawback of not being usable in conventional methods and on the other hand it only interests a certain type of geometry.
• the present invention relates to a product comprising at least two pastes of different composition and which can be manufactured by a process compatible with current manufacturing processes.
• the basic idea of the invention is to incorporate superficially into a main strip of laminated and / or puffed and / or extruded dough additional dough pieces of laminated and / or puffed and / or extruded dough whose viscoelasticity allows their incorporation into the main band.
• the invention relates to a product based on laminated and / or puff pastry and / or extruded dough such as cookies, "crackers", “savory or sweet snacks”, etc. made in a first dough characterized in that it comprises on at least one face at least one individual dough incorporated on the surface of the first dough and produced in at least one second dough of viscoelasticity greater than that of the first dough, for example a second and a third dough of different compositions, said individual dough pieces having a closed outline and being spaced from the edge of said product.
• the individual dough piece (s) advantageously have at least one color and / or at least one organoleptic property different from that of the rest of the product.
• the invention also relates to a method for manufacturing a laminated and / or laminated and / or extruded dough comprising a continuous main strip of a first raw laminated and / or laminated and / or extruded dough having a first width L and driven by a training mat characterized in that it includes a sequential deposition on the surface of the main strip of additional dough pieces of at least one second raw laminated and / or laminated and / or extruded dough, the second dough having a higher viscoelasticity than that of the first dough constituting the main strip and a incorporation of dough pieces in the main strip. Said sequential filing and said incorporation can be carried out simultaneously, or else in two distinct and successive stages.
• the second paste having a higher viscoelasticity than the first paste it is more flexible and more "sticky” than the latter and when it is mechanically incorporated into the main strip, it naturally adheres to the first paste.
• the higher viscoelasticity of the second paste implies that the latter contains more liquid elements (and / or possibly fat and / or egg) than the first paste and it occurs at the interface between the first and second dough a localized wetting phenomenon which provides an even stronger adhesion as the viscoelasticity of the two doughs is different.
• the additional dough pieces are preferably produced by extrusion but they can be laminated and / or laminated or manufactured by rotary (rotary mold).
• the additional dough pieces may have the same composition or different compositions. They can have different colors, shapes and / or scents.
• the process according to the invention lends itself particularly to the fact that the additional dough pieces have a color, shape and / or organoleptic property different from that of the main strip.
• the additional dough pieces may be of a shape and / or of a color which evokes the perfume which is incorporated into the dough.
• the second dough can be supplemented with cheese, tomato, ham, mushrooms, onions, vegetables, fruits, jams, hazelnuts, etc ... and possibly have a shape and / or a color evoking their taste and / or a different texture (more or less crisp) than that of the first dough.
• the first dough can be added with characterizing raw materials, for example cocoa, hazelnut, cheese, tomato, spices, fruit, etc.
• the method is characterized in that the first dough is a basic dough having water, non-fatty solids and fats and possibly additives, and in that the second dough is obtained from said base paste with the addition of 5 to 10 parts by weight of water per hundred parts.
• the method is characterized in that the first paste is a first base paste which has water, non-fatty solid materials, fatty materials and possibly additives according to a first composition, and in that the second paste is obtained from a second base paste which has water, non-fatty solids, fats and possibly additives according to a second composition, by adding 5 to 10 parts by weight of water per 100 parts of second base paste, so as to obtain a viscoelasticity of the second paste which is greater than that of the first paste.
• the first and / or the second base paste has per 100 parts by weight: - 71.5 ⁇ 6 parts of more or less whole wheat flour and / or other cereals;
• the first and / or the second base paste has per 100 parts by weight:
• the first and / or the second base has per 100 parts by weight: - 67 + 3 parts of more or less complete wheat flour and / or other cereals; - 15 + 2 parts of water; - 7 + 3 parts of fat; the remainder consisting of non-fatty solid materials and / or additives, preferably: - about 0.7 parts of malted cereals or malt extract;
• baking powder - about 2 parts of baking powder; - approximately 0.2 parts of additives and / or processing aids;
• the first and / or the second base paste has per 100 parts by weight:
• the first and / or the second base paste has per 100 parts by weight:
• the first and / or the second base paste has per 100 parts by weight:
• the first and / or the second base dough present per 100 parts by weight: - 58 ⁇ 3 parts of more or less complete wheat flour and / or other cereals;
• the first and / or the second base dough present per 100 parts by weight: - 50.5 + 3 parts of more or less complete wheat flour and / or other cereals; - about 1.2 parts of water;
• the first and / or the second base dough present per 100 parts by weight: - 63.5 ⁇ 3 parts of more or less complete wheat flour and / or other cereals;
• the additional dough pieces are generally incorporated into the upper face of the main strip, either directly in the form of individual dough pieces, or in the form of a finished chain of aligned patterns, each pattern then constituting an individual dough piece.
• the process can then be characterized in that said deposition step comprises the following sequences: a) preparation of the additional dough pieces; b) depositing additional dough pieces on the upper face of the main strip; and in that the step of incorporating the additional dough pieces into the main strip is carried out using a calibration device and / or a marking device and / or a cutting device.
• the method is characterized in that the sequence a) implements a sub-step of extruding the second dough, and of synchronized sequential cutting of said additional dough pieces, which fall by gravity onto said main strip.
• the incorporation step can advantageously implement the production of holes passing through the additional dough pieces and the main strip.
• the point of attack for cutting the dough pieces is advantageously located downstream relative to the direction of travel of the main strip, that is to say that the additional dough pieces are cut from downstream to upstream, which allows a fall of the slices thus cut with a slight inclination promoting adhesion to the base dough constituting the main strip, before the actual incorporation therein.
• the invention also relates to a device for implementing the above-mentioned method, characterized in that it comprises:
• a device for incorporating the dough pieces into the main strip and for cutting the main strip such as a rotary cutter in order to obtain individual products ready for cooking or for frying, each of which comprises at least one individual dough piece incorporated in the main strip.
• the device can comprise upstream of the cutting device and downstream of the extrusion device a marking and / or perforation device for marking a pattern in hollow on the individual dough pieces incorporated into the first dough and / or to perforate the individual dough pieces and the first underlying dough together.
• the extrusion device is arranged along the width of the main strip and each additional piece has a chain of patterns aligned along the width of the main strip, each pattern constituting a said individual piece.
• the device can be characterized in that it comprises a vertical guide tube, the lower section of which is substantially that of the additional dough pieces, and which is disposed immediately downstream of said sequential cutting device, to guide the additional dough pieces during their fall by gravity to the continuous strip.
• FIG. 1a represents a production line for products such as “crackers” or laminated dry biscuits, according to the invention with two details in box and FIG. 1b a downstream view of an elementary device for sequential cutting;
• 2 shows, in plan view, a detail of Figure 1;
• FIG. 3 shows an example of a product obtained by the process according to the invention
• FIG. 4 shows an alternative embodiment of a device for implementing the method according to the invention.
• Cookies 5 of the “crackers”, dry laminated cookies, salty or sweet “snacks” type are produced from raw laminated dough 1 which is obtained in a conventional manner.
• the strip 5 of raw dough in which dough pieces 11 have been incorporated into another raw dough is brought by the cutting mat 4 to a rotary rotary cutter 7, 8 comprising a cutting cylinder 7 and a pressure cylinder 8 , to cut the strip 1 into individual pieces 15 which, after baking, will become for example cookies of the "crackers" 25 type or dry or sweet or savory cookies or "snacks" of contour 20 comprising individual patterns 21 of contour 22, for example diamond-shaped, spaced around contour 20.
• the method according to the invention is based on the possibility of coupling to a particularly laminated dough called "base dough” of various origins (for example doughs for "crackers” called in “Anglo-Saxon””savorycrackers”,”oyster crackers “,” cheese crackers “that is to say” cheese crackers “,” cream crackers “,” soda crackers “, or even for dry biscuits, for” salted puffed snacks “or” chips “type dishes , sweet puffed “snacks” or even for thin “crackers”, a second dough (or “topping") formed in particular by an extruder-former 1 with well-defined geometric shapes (diamond or letters or numbers, etc.) or fancy shapes (slice of tomato, cheese, etc.).
• the second paste can be identical to the basic paste but it differs from it by increasing the amount of water to make it less viscous and more sticky.
• an extruder-former 1 it is preferably to equip an extruder-former 1 with an extrusion head 10 oriented 90 ° downwards, with a low shear screw profile which must only push the dough through the die 12 without modification of its viscoelastic properties and in particular without loss of gas (for example CO2 or NH3) so as not to decrease the capacity of leavening during cooking.
• the extruded bead then takes the form of the cross section well defined by the shape of the die and which corresponds to the chosen geometric shape.
• a cutting device 2 such as a rotary knife or wire cutter, laser beam device or pressurized water jet, into small slices 11 of variable thickness for example between 0.2 and 1 mm, forming as many dough pieces 11.
• the small slices 11 fall inside a tube 3 of internal section 31 substantially identical to that of the slices 11, for example a tube 3 made of PTFE coated steel or non-stick food plastic of a well defined height which must lead each dough piece 11 in its vertical fall by gravity towards the sheet or continuous strip 5 of the base dough.
• This basic dough sheet having a thickness of for example between 0.4 and 2mm and coming an ordinary rolling line arrives on the cutting mat 4 and, just before cutting (rotodecutcher with 1 or 2 cylinders (7, 8) or alternatively possibly associated with a marking and / or embossing device 6) is torque in synchronization with the cutting system, with the small slices 11 of the "topping" dough.
• the thickness of the small slice 11 is preferably half that of the basic dough and this proportion is retained after its incorporation into the dough of the main strip 5.
• the incorporation of the dough can be carried out using a cylinder calibration device 18,19 which, in known manner is used to reduce the thickness of the main strip 5, and / or the marking device 6 and / or the cutting device 7/8.
• the two pastes have good surface adhesion and the imprint system ensures cohesion between the two pastes.
• incorporation is defined as characterizing the fact that a major part of the dough piece 11 enters the main strip 5, and preferably, the upper face 16 of the dough piece 11 comes at the level of the upper face 17 of the strip 5 and therefore of product 15.
• This cohesion can be obtained only by compression, or by drilling through the two pastes of degassing holes ("docker pins" effect) or by engraving letters or other patterns.
• the cutting system 7, 8 fixes the right dimension of the raw product 15.
• the raw product 15 can then be directed to a cooking oven, or a fryer, then be sprayed with oil and / or flavorings, and then be packaged, stored or stored in bulk.
• the base paste can be browned with egg, or sprinkled with milk, milk proteins or water. If you want to obtain a regular removal of the dough pieces from the second dough, the movement of the rotary knife must be synchronized with the cutting system (1/1 ratio if there is a single row of dough pieces 11 to be placed by the device 1).
• Such a system allows good optimization and allows good management of the trimmings 9, that is to say that there is no mixture of different doughs in the trimmings 9 after cutting. It also makes it possible to dispense with a second rolling line to produce the second dough constituting the dough pieces 11 and the coupling with dough pieces 11, for example based on cheese, tomato, fruits, ham, mushrooms, onions, vegetables, jams, hazelnuts, cocoa, etc. with the only limitation of having a lower viscoelasticity of the base dough and of having the possibility of cutting the dough pieces 11 into very thin slices by the cutting system 2.
• the raw dough pieces 11 are deposited using a rotary cylindrical mold 42 having a certain number of imprints (46, see box), for example 6 in number, distributed around its periphery.
• An extraction cylinder 41 disposed below the dough of the main strip 5 keeps the latter in contact with the raw dough pieces 11 when these are removed from the mold using a piston 47 with adjustable stroke which places the dough pieces wines 11 on the main strip 5 by pressing them on it for their incorporation.
• the doughs constituting the main strip 5 and the additional doughs 11 incorporated therein can be chosen as follows.
• the rheology of a baking dough, or a cookie dough, or a "cracker” or “snack” dough based on potatoes and / or corn and / or rice, and / or cassava and / or tapioca is essentially characterized by the viscoelasticity which can be determined for example by means of the following test: a stress applied abruptly and kept constant for a certain time causes a deformation instant elastic as well as deferred deformation; the sudden removal of a constraint similarly results in instant elastic recovery followed by deferred recovery, of a viscoelastic nature. In general, the more elastic a paste, the greater the deferred deformation and the greater the deferred recovery and therefore the greater the viscoelasticity.
• the viscosity of a paste is changed by varying the proportions between non-fat solids, water and fat.
• the viscoelasticity and therefore the "stickiness" of the dough is higher the more the dough contains more water, and the quantity of water contained in the dough will preferably be acted upon.
• a measurement of the "stickiness" of the dough can be carried out in the following manner. A dough sample is extruded through a small grid. A cylindrical module is then lowered and applied for a very short time against the surface of the dough, then reassembled. The force necessary to detach the cylindrical module from the sample is then measured.
• the dough constituting the strip 5 and the second dough constituting the dough pieces 11 contain water, non-fatty solid materials, fats and possibly additives, and the amount of water contained in the second dough is greater. to that contained in the first paste, all other things being equal.
• the second paste has in the raw state a viscoelasticity greater than that of the first paste in the raw state and it results not only that the second paste is more malleable, but also more "sticky" than the other dough.
• the second paste thus adheres to the first paste, all the more so when the difference in viscoelasticity is higher. This bonding is in particular due to a phenomenon of diffusion at the interface between the two pastes, which is due to the difference in water and / or fat content.
• the first paste constituting the main strip can be chosen for example from the nine basic pastes according to the indications given above.
• the second dough constituting the additional dough pieces can be produced using the composition of any one of the aforementioned nine basic doughs, increasing the amount of water by 5 to 10 parts of water per 100 parts of basic dough . This allows to modify the viscoelasticity of the dough so as to make the second dough more sticky than the first dough.
• the viscoelasticity of the second paste should not be increased too much, otherwise it would tend to spread out or flatten out rather than incorporate into the main strip, whereas according to the invention, the dough pieces substantially retain their dimensions and thickness when incorporated into the main strip.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

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• 1996
  • 1996-01-17 FR FR9600499A patent/FR2743472B1/fr not_active Expired - Fee Related
• 1997
  • 1997-01-17 AU AU13147/97A patent/AU1314797A/en not_active Abandoned
  • 1997-01-17 WO PCT/FR1997/000085 patent/WO1997025871A1/fr not_active Application Discontinuation
  • 1997-01-17 EP EP97900664A patent/EP0874552A1/de not_active Withdrawn

Non-Patent Citations (1)

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