EP1067840A1 - Procede et installation de cuisson a la vapeur - Google Patents

Procede et installation de cuisson a la vapeur

Info

Publication number
EP1067840A1
EP1067840A1 EP99921329A EP99921329A EP1067840A1 EP 1067840 A1 EP1067840 A1 EP 1067840A1 EP 99921329 A EP99921329 A EP 99921329A EP 99921329 A EP99921329 A EP 99921329A EP 1067840 A1 EP1067840 A1 EP 1067840A1
Authority
EP
European Patent Office
Prior art keywords
dough
proofing
steaming
baking
conveyor belt
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.)
Withdrawn
Application number
EP99921329A
Other languages
German (de)
English (en)
Inventor
Mari Hyllstam
Bruce C. Jara
Sten P Hlsson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
John Bean Technologies AB
Original Assignee
Frigoscandia Equipment AB
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Frigoscandia Equipment AB filed Critical Frigoscandia Equipment AB
Publication of EP1067840A1 publication Critical patent/EP1067840A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise

Definitions

  • the present invention generally is related to baked articles produced by the successive steps of mixing a dough, forming the dough, proofing the formed dough, and baking the proofed dough.
  • the production of baked articles such as bread, croutons and bread crumbs in an industrial scale is still a very labor intensive and time consuming process.
  • the main object of the present invention is to improve the prior art processes in order to speed up them by shorting the time period for proofing and/or the time period for baking.
  • this object is achieved in that the dough is heated only by steaming thereof during at least a part of at least one of the time periods used by the steps of proofing and baking of the dough.
  • Such heating of the dough during a first part of the time period used for the proofing of the dough results in a considerable reduction of the proofing time, especially if the formed dough is proofed only by the steaming thereof, i.e. when the normal proofing is totally eliminated.
  • Using the heating of the dough during a final part of the time period used for the proofing also results in a reduction of the proofing time by a fast increase of the volume of the dough.
  • the proofing temperature may be raised to above about 45°C, but below 65°C, when proofing is performed by means of steaming alone.
  • the proofing time may be so short as about 3 minutes.
  • FIG. 1 is a flow chart showing a plant for performing the method according to an embodiment of the present invention.
  • Fig. 1 illustrates a line and the steps performed therealong for producing bread croutons, where in a first step a dough is mixed and then cut into pieces.
  • the dough pieces having a height of 2-4 cm and a temperature of about 30°C are positioned on an impervious conveyor belt and heated by means of a heater positioned below the conveyor belt path such that the dough pieces are exposed to a temperature of about 180°C during a period of about
  • heaters positioned laterally of the dough on the conveyor belt may also be used.
  • the heat exposure sets the bottom surface of the dough pieces such that a crust is produced.
  • This crust enables handling of the dough pieces in the remaining process without pans or the like and even carrying them on a foraminous conveyor belt, e.g. a conventional wire or mesh belt following a helical path.
  • a foraminous conveyor belt e.g. a conventional wire or mesh belt following a helical path.
  • the forming of the crust enables a continuous processing of the dough.
  • the dough pieces also are heated from above producing an even top surface on the finally baked dough pieces which facilitates slicing and dicing of the baked pieces into cubes or croutons.
  • this heating produces a small increase of the volume of the dough pieces.
  • the dough pieces are now transferred to a foraminous conveyor belt for transport through a steaming chamber.
  • the steaming chamber is heated by steam only to a temperature of about 65°C.
  • the dough pieces stay in the steaming chamber for about 2-4 minutes and through proofing attain an increasing volume resulting in a height of 6-9 cm.
  • the total proof time is greatly reduced.
  • the dough pieces are transferred to another foraminous conveyor belt transporting the dough through an oven along a helical path.
  • the temperature in the oven is kept at about 190°C by means of a heated airflow with an addition of steam so as to obtain a vapor by volume of 40-85%.
  • the baking time of the dough pieces in the oven is about 30 minutes.
  • the baked pieces are transferred from the output of the oven onto another foraminous conveyor belt adapted to follow a helical path in a cooler, in which air having a temperature of about 5°C is blown at a speed of about 3 m/s past the baked pieces during about 60 minutes.
  • the cool baked pieces are then transferred to a dicer (or a grinder) and the produced dices finally are dried for 45 minutes in a dryer by an airflow of about 1 m/s and a temperature of 70-150°C.
  • the baked pieces may be used without any disintegration, i.e. as ordinary bread loafs .
  • each one of the successive steps preferably is performed in at least one separate apparatus, such as a mixer, a sheeter, a cutter, a crust former, a proofer, a steamer, an oven, a cooler, a grinder or dicer, and a dryer.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Noodles (AREA)

Abstract

Procédé servant à préparer des articles de cuisson et consistant à mélanger une pâte, à la travailler, à faire lever la pâte travaillée et à cuire la pâte levée. On réchauffe la pâte travaillée en la passant à la vapeur, ce qui constitue au moins une partie d'au moins une des étapes de levage et de cuisson de la pâte. Ceci signifie qu'on peut passer la pâte à la vapeur au début du levage, à la fin du levage ou qu'on peut réaliser la totalité du levage uniquement par passage à la vapeur. Installation servant à préparer des articles de cuisson et comprenant un compartiment séparé conçu pour réchauffer la pâte travaillée uniquement par passage à la vapeur, ce qui constitue au moins une partie du levage ou de la cuisson.
EP99921329A 1998-04-03 1999-04-01 Procede et installation de cuisson a la vapeur Withdrawn EP1067840A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US5450998A 1998-04-03 1998-04-03
US54509 1998-04-03
PCT/SE1999/000546 WO1999051100A1 (fr) 1998-04-03 1999-04-01 Procede et installation de cuisson a la vapeur

Publications (1)

Publication Number Publication Date
EP1067840A1 true EP1067840A1 (fr) 2001-01-17

Family

ID=21991585

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99921329A Withdrawn EP1067840A1 (fr) 1998-04-03 1999-04-01 Procede et installation de cuisson a la vapeur

Country Status (10)

Country Link
EP (1) EP1067840A1 (fr)
JP (1) JP2002510471A (fr)
CN (1) CN1113609C (fr)
AU (1) AU740427B2 (fr)
BR (1) BR9909432A (fr)
CA (1) CA2326982A1 (fr)
NO (1) NO20004842L (fr)
NZ (1) NZ507116A (fr)
PL (1) PL343239A1 (fr)
WO (1) WO1999051100A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6186916B2 (ja) * 2013-06-14 2017-08-30 味の素株式会社 野菜サラダ用クルトン
FR3049168B1 (fr) 2016-03-22 2019-08-16 Marie Procede de fabrication d'une pate a tarte crue preformee et stabilisee et produits afferents

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2905284B2 (de) * 1979-02-12 1981-05-07 Perfluctiv-Consult AG, Zürich Verfahren und Vorrichtung zur Herstellung von Backwaren, insbesondere Brot
SU1651813A1 (ru) * 1989-06-26 1991-05-30 Харьковский Филиал Всесоюзного Научно-Исследовательского, Проектно-Конструкторского И Технологического Института Электротермического Оборудования Шкаф расстойки теста
JPH0591839A (ja) * 1991-09-30 1993-04-16 Shin Nippon Kikai Kogyo Kk 焼き菓子の製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9951100A1 *

Also Published As

Publication number Publication date
NO20004842D0 (no) 2000-09-27
NO20004842L (no) 2000-10-03
AU3856899A (en) 1999-10-25
CN1113609C (zh) 2003-07-09
WO1999051100A8 (fr) 1999-11-25
PL343239A1 (en) 2001-07-30
NZ507116A (en) 2002-11-26
CA2326982A1 (fr) 1999-10-14
WO1999051100A1 (fr) 1999-10-14
BR9909432A (pt) 2000-11-21
JP2002510471A (ja) 2002-04-09
CN1296383A (zh) 2001-05-23
AU740427B2 (en) 2001-11-01

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