EP1553839A2 - Verfahren zur herstellung eines verzehrfertigen kuchens oder produktes mit langer haltbarkeit bei umgebungstemperatur - Google Patents

Verfahren zur herstellung eines verzehrfertigen kuchens oder produktes mit langer haltbarkeit bei umgebungstemperatur

Info

Publication number
EP1553839A2
EP1553839A2 EP03756523A EP03756523A EP1553839A2 EP 1553839 A2 EP1553839 A2 EP 1553839A2 EP 03756523 A EP03756523 A EP 03756523A EP 03756523 A EP03756523 A EP 03756523A EP 1553839 A2 EP1553839 A2 EP 1553839A2
Authority
EP
European Patent Office
Prior art keywords
cake
base
dough
cakes
container
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Withdrawn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
EP03756523A
Other languages
English (en)
French (fr)
Inventor
Ren Le Flecher
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP1553839A2 publication Critical patent/EP1553839A2/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention relates to a process for the manufacture of a cake or a culinary preparation of long storage at room temperature ready for consumption, in which - the basic dough is prepared, - it is packaged in a container and the container.
  • the traditional way to make a cookie type cake is to start by preparing a base by intimately mixing the four main ingredients which are eggs, flour, butter and sugar, to obtain a homogeneous paste.
  • the last ingredient is hardly used in the composition of so-called savory cakes and is partly replaced by salt and often also by milk, either concentrated or powdered.
  • An additive or more precisely a mixture of additives is almost systematically added because it has a great influence on the shape and texture of the cake, it is a leavening powder whose composition can be adapted according to the proportions of the main ingredients , conditions and mode of cooking in the oven.
  • the leavening powder on contact with the water provided by the eggs decomposes to produce carbon dioxide.
  • organic yeast can be added, always with the same main objective of including carbon dioxide in the dough by fermentation.
  • the gas dissolved in the dough is carbon dioxide or air
  • the effect is the same: in the heat of the oven, it expands and increases the volume of the cake whose shape is fixed by baking.
  • the main ingredients can be totally or partially replaced.
  • flour which participates in the formation of the structure
  • starch starch
  • sugar which especially brings taste to the cake
  • honey or other sweeteners butter
  • butter by different fats.
  • substitution of eggs by other proteins is more difficult because if certain proteins abound correctly, they only partially have the capacity to produce thermo-irreversible gels.
  • Another way to extend the range is to modify the consistency and / or the taste, by adding different toppings before baking such as candied fruit in an English cake or olives in a savory cake for the aperitif. After baking, the cakes, which are then used as a support, can be garnished or coated to vary the taste or presentation.
  • aromas can be incorporated.
  • These flavors can have different origins and come in different forms: powder, like cinnamon, liquid, like citrus essential oils, vanilla extract on alcohol, commercial alcohols or liqueurs like rum, liqueurs protected marks, etc ...
  • the dough obtained can be placed on a baking sheet, but more often it is poured into a mold and put in the oven at a temperature and for a duration which depend on the size. and the shape of the mold.
  • Other cooking methods including pan cooking for clafouti, can be used but this is less common.
  • the water which begins to vaporize, the air, included in the dough and the carbon dioxide, resulting from the reaction of the baking powder or from the fermentation of the yeasts, expand while making increase the internal pressure because the surface of the dough is not very porous.
  • the dough being held laterally by the walls of the mold, the pressure can only be exerted upwards where the external pressure is lower and, even if part of the gas escapes, the remaining fraction is sufficient to increase the volume of the dough which is still fluid at the start of cooking.
  • the dough hardens, the starch from the gelatinized flour and the proteins coming essentially from the coagulating eggs to fix the shape of the cake, the specific volume of which varies from 0.400 to 0.700 kg per dm 3 , approximately.
  • Baking is accompanied by dehydration which increases as the temperature rises inside the cake, but as it rises even more on the surface, the dehydration is the most important, which allows the formation of the crust with a beautiful golden color characteristic of the baked cake.
  • the first manufacturers who produced and marketed the cakes presented in packaging kept a manufacturing method close to that used by the housewife or the pastry chef and they realized that it was enough either to put less water at the start in the dough or increase the amount of water evaporated to extend the shelf life.
  • dehydration allows, depending on whether it is more or less advanced, to delay or prevent the growth of microbes which can only multiply if they find enough water available in the cake.
  • the availability of water is more or less important depending on the composition of the product, for example, it is strongly fixed on sugar and even more on salt but less on flour, so that there can be no relation direct between the water content and the water activity only for a well-defined product whose formulation is fixed. So, to estimate the possibilities of microbial growth, scientists prefer, instead of measuring the water content, to measure this availability, which is called water activity (Aw), calculated, on a scale which goes from 0 to a totally produced dry to 1 for pure water, using special devices available in many laboratories.
  • Aw water activity
  • Yeasts and molds can develop at lower water activity values depending on the type and theoretically certain strains of molds can develop up to a water activity of 0.60.
  • this rate is not low enough for the cake to be stored.
  • several months because, even if the germs which can contaminate it later are killed during cooking, in contact with air, it can be quickly recontaminated before packaging.
  • the industrialists accentuate the dehydration to further lower the water activity between 0.70 and 0.75 by adjusting the ovens in time and in temperature and thus, even if there is recontamination, the stability is guaranteed under correct storage conditions as applied in the industry.
  • the cake having the desired water activity is then packaged in a packaging which must prevent, if possible, further dehydration during storage and protect it from external pollution, and this is how, among other things, four quarters and madeleines stable in the atmosphere for several months.
  • a low water content is not without consequences on the organoleptic qualities of the cake, which can appear dry and lack sweetness. This perception of dryness can be accentuated during storage by the stale crumb which is favored and accelerated by a low humidity level.
  • One of the ways to compensate for the loss of softness is to increase the level of fat and sugar, which has the disadvantage of increasing the cost and the caloric value of the cake. This procedure is of course used for the manufacture of certain small dry cookies, but consumers concerned about their good taste tend to reject foods that are too high in calories.
  • baking in the oven even at a moderate temperature, can alter some of the most heat-sensitive aromas and cause the most volatile to evaporate.
  • baking had many advantages, but that certain categories of cakes could suffer from even moderate heat treatment and that the relatively low humidity required to obtain water activity allowing good microbiological stability, could cause a certain deterioration of the organoleptic qualities during the storage period.
  • patent EP 0 868 850 proposes the manufacture of a ready-to-use cake dough which is stable in the atmosphere and which must be baked traditionally in the oven by the user who is supposed to consume the cake quickly.
  • patent WO 95/09534 there is described the recipe for a cake, using a traditional manufacturing method, containing about 30% of various fruits and which is very pleasant to consume, but given the amount of water provided by fruits, conservation remains limited at room temperature.
  • the document EP 1 023 839 proposes the manufacture, also in the traditional way, of a salted cake with a salt content of up to 2%, which in terms of taste is limiting, the manufacture has the same limits.
  • Patent EP 0 930 014 proposes a process for the production of doughs for different cakes by expansion with air and in which the fatty substance in the form of oil is added in a second step, which makes it possible to reduce the quantity required. .
  • the fatty substance in the form of oil is added in a second step, which makes it possible to reduce the quantity required.
  • the oven cooking method is traditional.
  • patent EP 1 106 069 proposes a mode of expansion in two stages, the first consisting in preparing a base comprising egg white and proteins of different origins which are strongly abundant to obtain a very low density. to which a second non-expanded base containing the other ingredients of the recipe is added to obtain, after mixing, a paste having an intermediate density which, when baked in the oven, is between 0.200 and 0.350 kg per dm 3 .
  • the method consists in conditioning a paste of conventional composition in a glass container closed either by a cover which can be lifted, or by a fixed cover provided with a valve, the two systems pe ⁇ nettant with gases products during baking to be disposed of.
  • the vacuum caused by the condensation of the water vapor contained in the head space between the product and the cover, presses the latter against the rim of the container or according to the other system the valve closes.
  • the control of the internal depression is delicate, even if in the meantime solutions to adjust it to the right value have been proposed, if it is too weak, the cover is insufficiently plated and there is a risk of air entering. and on the contrary, if the depression is too great, it is very difficult to remove the cover to open the mold. It also seems that the heat treatment can only be done in the oven in glass or ceramic molds supporting temperatures from 150 to 200 ° for several tens of minutes.
  • the purpose of the present invention is to overcome certain constraints listed above and to propose a method of manufacturing cakes or pastry preparations with long shelf life in the atmosphere.
  • the present invention relates to a process of the type defined above, characterized in that - the base is prepared with ingredients with reduced water content,
  • the base is overrun under neutral gas pressure and
  • the dough increases in volume and the air from the head space of the container is sucked in, which reduces the rate of oxygen in the container and, consequently, increases the stability of the product and therefore its conservation.
  • the base is prepared with ingredients with a water content leading to a water activity of the base of between approximately 0.80 and 0.92, preferably between 0.85 and 0.90.
  • the base after packaging, can be subjected to a destructive stabilization treatment of germs, for example pasteurization.
  • a destructive stabilization treatment of germs for example pasteurization.
  • the baking is done at moderate temperature in a sealed packaging thanks to the application of a lid or a cover, which does not allow the production of aromatic compounds as in a cake baked in the oven, because dehydration is impossible. It is therefore necessary that the raw materials used in the manufacture of the dough already contain them thus, are used only those having undergone a sufficient heat treatment accompanied by a significant evaporation to cause there Maillard reactions or the beginning of caramelization. It is however possible to pass the mold before closing under an infrared ramp which has the advantage of giving a golden appearance to the opening.
  • ingredients containing few coloring compounds such as those which must go into the manufacture of a fruit cake where the color of the fruit should be kept as much as possible or that of a cake flavored with a subtle aroma so as not to mask the aroma and color.
  • the invention is based on bases prepared with ingredients with reduced water content.
  • the ingredients used are either anhydrous or have a lower water content than the same untreated which facilitates obtaining the desired water activity and does not require the use of humectants in most cases or add significant amounts of sugar or salt. In fact, to lower the water activity of a product, you must either decrease the amount of water, or increase that of the ingredients that reduce the availability of water.
  • the main ingredients used are whole concentrated eggs from which 50% of the water has been removed by ultra filtration, or only the white from which the amount of water removed can reach 80% or the yolk which naturally has a relatively reduced water content. and even if these ovo products undergo a pasteurization heat treatment to kill dangerous germs like salmonella.
  • the use of concentrated eggs is preferred to that of eggs dehydrated by ato isation, therefore drier, because the functional qualities are better preserved. It is also possible to use animal or vegetable proteins in place of eggs.
  • the flour used is already cleaner at the start than traditional flour because it is further subjected to an additional heat treatment to destroy the maximum number of germs and deactivate the enzymes present (essentially the amylases), thus following this treatment the water content drops from 12 to 6%.
  • Oil, white or brown sugar naturally has a high dry extract, butter contains about 15% water but anhydrous butter can be easily supplied.
  • a blender blender which includes a tank in which different accessories of blending or mixing animated by a planetary movement can be adapted to the product to be blown at variable speeds.
  • this device it is possible to evacuate to deaerate or to inject various gases under pressure up to 2 to 3 bars.
  • the dough preparation cycle begins with the formation of an emulsion by gradually pouring a liquid or liquefied fat onto concentrated eggs and / or proteins, then the other liquids and other powders are added.
  • a liquid or liquefied fat onto concentrated eggs and / or proteins
  • a neutral food gas (N 2 , N 2 0, C0 2 ) is preferable to avoid the oxidation of fat during storage.
  • the filling especially if it is fragile, is added at the end of the cycle and mixed at low speed.
  • the compressed gas in the dough is expanded and the density obtained is lower the higher the pressure in the mixer and the quantity of dissolved gas.
  • the continuous ringer is best suited when the pasta is liquid enough so easily pumpable and the big advantage of this device is that the density adjustment is more precise than with a static blender.
  • the base is expanded before being packaged and if the density obtained is not low enough it is possible to decrease it by placing the container filled with the desired weight of dough in an enclosure where a vacuum can be created.
  • Most modern crimpers, cappers or sealers can vacuum before closing the container.
  • the commercial stability of canned preserves is obtained by applying sufficient heat treatment to a product packaged in a sealed package.
  • This heat treatment is variable, if the water activity of the product is high the temperature inside the container is maintained for several minutes well above 100 ° C in order to destroy the maximum of germs, it is this treatment of sterilization which is applied to canned peas.
  • This treatment which is sufficient to ensure stability is also sufficient to cook peas but in some cases it may be insufficient when it comes to cooking certain qualities of beans, but it can also be too strong when it comes to keep cakes with water activity around 0.95. Sterilized cakes that can be found on the market are generally darker than you might want, especially these are rice cakes which you would expect to find rather white in color and the texture of the rice still a little firm. .
  • the test for verifying it consists of incubation in an oven for 7 days at 55 ° C. and 12 days at 37 ° C. and if the difference in pH in the incubated product between the start of the incubation and the end is less than 0.4, the product is considered stable.
  • Staphylococcus aureus which can produce toxins up to a water activity of 0.86 both for the control on receipt of raw materials and for the control of finished products. That the various challenge tests have shown that survival, growth and toxin production are impossible even if the heat treatment is moderate. However, any raw material or finished product likely to contain this type of germ must be destroyed or eliminated.
  • the water activity fixed between 0.70 and 0.92 and preferably between 0.85 and 0.90.
  • Heat treatment can have another favorable action by deactivating certain enzymes, however it is preferable to select raw materials which do not contain them since some are rendered inoperative only by a high heat treatment.
  • the thermal treatment ensures optimal baking of cakes and culinary preparations.
  • the lower the density the faster the penetration of heat into the product, which, with equal pasteurizing value, makes it possible to obtain the desired cooking in a shorter time and this is an advantage.
  • the color should be preserved if necessary or the alteration of the vitamins present or added should be limited.
  • the calorific value is lower and is generally 5 to 15% lower.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
EP03756523A 2002-07-31 2003-07-31 Verfahren zur herstellung eines verzehrfertigen kuchens oder produktes mit langer haltbarkeit bei umgebungstemperatur Withdrawn EP1553839A2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0209761A FR2842991B1 (fr) 2002-07-31 2002-07-31 Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation
FR0209761 2002-07-31
PCT/FR2003/002436 WO2004012511A2 (fr) 2002-07-31 2003-07-31 Procede de fabrication d'un gateau ou preparation culinaire de longue conservation a temperature ambiante et pret a la consommation

Publications (1)

Publication Number Publication Date
EP1553839A2 true EP1553839A2 (de) 2005-07-20

Family

ID=30129590

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03756523A Withdrawn EP1553839A2 (de) 2002-07-31 2003-07-31 Verfahren zur herstellung eines verzehrfertigen kuchens oder produktes mit langer haltbarkeit bei umgebungstemperatur

Country Status (5)

Country Link
US (1) US20060099315A1 (de)
EP (1) EP1553839A2 (de)
AU (1) AU2003281835A1 (de)
FR (1) FR2842991B1 (de)
WO (1) WO2004012511A2 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2941845B1 (fr) * 2009-02-11 2019-07-12 Generale Biscuit Pate cuite comprenant une farine specifique
DE102013203575A1 (de) * 2013-03-01 2014-09-04 Kuchenmeister Gmbh Verfahren zur Herstellung von Backwaren mit langer Haltbarkeit
FR3077958B1 (fr) 2018-02-22 2022-05-27 Phytobokaz Procede et systeme de fabrication de pate sans ou pauvre en gluten

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1471108A (en) * 1973-04-11 1977-04-21 Unilever Ltd Batter
DE2501410A1 (de) * 1975-01-15 1976-07-22 Molkerei Zentrale Sued Gmbh Co Verfahren zur aenderung der konsistenz von milchfetterzeugnissen, insbesondere butter oder sahne
DK0406213T3 (da) * 1989-06-30 1994-02-07 Bahlsens Keksfabrik Fremgangsmåde til fremstilling af holdbare bageriprodukter
JP2680920B2 (ja) * 1990-09-25 1997-11-19 ハウス食品株式会社 容器入りスポンジ状食品
FR2669811B1 (fr) * 1990-12-03 1993-05-28 Ajmb Procede et dispositif de fabrication et de conditionnement d'une preparation alimentaire foisonnee sterile, et preparation alimentaire foisonnee sterile obrenue avec un tel procede.
ES2106114T3 (es) * 1992-09-28 1997-11-01 Nestle Sa Mousse apta para untar, pasteurizada, enfriada asi como procedimiento para su fabricacion.
EP0868850B1 (de) * 1997-04-04 2003-11-12 Bestfoods Deutschland GmbH & Co. OHG Lagerstabiles Fertigteig und Verfahren zu seiner Herstellung
US6165524A (en) * 1999-09-17 2000-12-26 General Mills, Inc. Shelf stable batter article and method of preparation
US6759070B1 (en) * 2000-11-06 2004-07-06 General Mills, Inc. Inert-gas based leavened dough system

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2004012511A2 *

Also Published As

Publication number Publication date
AU2003281835A8 (en) 2004-02-23
FR2842991A1 (fr) 2004-02-06
US20060099315A1 (en) 2006-05-11
WO2004012511A3 (fr) 2004-04-22
WO2004012511A2 (fr) 2004-02-12
AU2003281835A1 (en) 2004-02-23
FR2842991B1 (fr) 2006-02-03

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