EP1893026A1 - Method for making vegetable- or fruit-bread and resulting products - Google Patents

Method for making vegetable- or fruit-bread and resulting products

Info

Publication number
EP1893026A1
EP1893026A1 EP05730813A EP05730813A EP1893026A1 EP 1893026 A1 EP1893026 A1 EP 1893026A1 EP 05730813 A EP05730813 A EP 05730813A EP 05730813 A EP05730813 A EP 05730813A EP 1893026 A1 EP1893026 A1 EP 1893026A1
Authority
EP
European Patent Office
Prior art keywords
flour
bread
process according
vegetable
vegetables
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.)
Ceased
Application number
EP05730813A
Other languages
German (de)
French (fr)
Inventor
Annie Mouska épouse Barbier
Alain Barbier
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 EP1893026A1 publication Critical patent/EP1893026A1/en
Ceased 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention relates to a method of manufacturing breads with vegetables or fruits, and the products obtained by this process.
  • It relates generally to the industrial and commercial fields of bakery, pastry and catering, and in particular fast food.
  • the dough used is a mixture consisting essentially of water, salt and flour, whatever the origin thereof, to obtain a product formed of a soft central portion and alveolate, crumb, and a hard outer crust, the adjuvants, in small amount (some percent of the mixture) being incorporated in the dough before during kneading.
  • These adjuvants can be very diverse in nature. It may be, for example, fruits such as in small raisin buns, animal products such as milk or eggs, or even of mineral origin such as certain flavorings or dyes.
  • An invention relating to a process for preparing a bakery product, characterized in that the pulp used is obtained from a mixture of flour and potato starch (Patent No. 0 FR 2648015).
  • the present invention aims to provide an innovative process for producing original products with new flavors and consistencies, particularly meeting the current requirements for dietary and food hygiene and likely to attract a large clientele.
  • bakery articles such as breads, rolls or sandwich breads by replacing a significant proportion, in all cases at least 30 percent, of the flour of bread dough by vegetables such as zucchini, eggplants. or grated or crushed tomatoes or fruit flesh.
  • the process according to the present invention is based on the preparation of a baking dough for baking, and in which about 40%, ie between 30 and 50%, typically between 35 and 45%, of the flour is replaced by a vegetable product consisting of vegetables or the flesh of certain fruits, the mixture of flour and vegetable product being kneaded with water, after incorporation of salt, to give the dough.
  • the vegetable product will preferably be a vegetable such as zucchini, eggplant, tomato or a mixture of these vegetables, but may be based on any other vegetables, or fruit flesh, and in particular mashed olives.
  • the flour used will advantageously be based on gluten, groats, rye or soya. It may also be complete flour or flour known by specialists under the name of "flour strength". The vegetables may be fresh or dehydrated and will be grated or crushed before being mixed with the flour.
  • the flour or the plant product will advantageously of biological type, so as to obtain end products of "organic” quality.
  • the method described makes it possible to produce breads of all shapes presenting new and attractive flavors. It is particularly suitable for making bread sandwiches or hamburgers.

Landscapes

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

Abstract

The invention concerns a method for making vegetable- or fruit-bread and the products obtained by said method. The method consists in producing bakery products such as bread, buns or sandwich bread by substituting a large proportion, in all cases at least 30 %, of the dough with vegetables such as grated or ground marrows, eggplants or tomatoes or with fruit pulp. The invention also generally concerns industrial and commercial fields of bakery and pastry products, and in particular the fast-food sector.

Description

PROCEDE DE FABRICATION DE PAIN AUX LEGUMES OU AUX FRUITS ET PRODUITS OBTENUS PROCESS FOR MAKING BREAD WITH VEGETABLES OR FRUIT AND PRODUCTS OBTAINED
La présente invention a pour objet un procédé de fabrication de pains aux légumes ou aux fruits, ainsi que les produits obtenus par ce procédé.The present invention relates to a method of manufacturing breads with vegetables or fruits, and the products obtained by this process.
Elle se rapporte d'une manière générale aux domaines industriels et commerciaux de la boulangerie, de la viennoiserie et de la restauration, et en particulier de la restauration rapide.It relates generally to the industrial and commercial fields of bakery, pastry and catering, and in particular fast food.
II existe à ce jour un grand nombre de variétés de denrées dérivant des techniques de la boulangerie et incorporant à la pâte traditionnelle une quantité plus ou moins importante d'ingrédients divers destinés à modifier le goût, l'aspect ou la texture du produit obtenu. Dans tous les cas, la pâte utilisée est un mélange constitué essentiellement d'eau, de sel et de farine, quelle que soit l'origine de celle-ci, permettant d'obtenir un produit formé d'une partie centrale molle et alvéolée, la mie, et d'une croûte extérieure dure, les adjuvants, en faible quantité (quelque pour cent du mélange) étant incorporés à la pâte avant au cours du pétrissage. Ces adjuvants peuvent être de nature très diverse. Il peut s'agir par exemple de fruits comme dans les petits pains aux raisins, de produits d'origine animale tels que lait ou oeufs, ou même d'origine minérale tels que certains aromates ou colorants.There are to date a large number of varieties of food derived from bakery techniques and incorporating into the traditional dough a greater or lesser amount of various ingredients intended to change the taste, appearance or texture of the product obtained. In all cases, the dough used is a mixture consisting essentially of water, salt and flour, whatever the origin thereof, to obtain a product formed of a soft central portion and alveolate, crumb, and a hard outer crust, the adjuvants, in small amount (some percent of the mixture) being incorporated in the dough before during kneading. These adjuvants can be very diverse in nature. It may be, for example, fruits such as in small raisin buns, animal products such as milk or eggs, or even of mineral origin such as certain flavorings or dyes.
Certains de ces produits ont fait l'objet de brevets. On peut citer à titre d'exemples :Some of these products have been patented. Examples include:
- Une invention concernant un procédé de fabrication d'un pain aromatisé aux herbes, ainsi que ainsi que le pain obtenu par la mise en oeuvre dudit procédé (Brevet N0 FR 2 269 866).- An invention relating to a process of manufacturing a flavored with herbs bread, as well as well as bread obtained by carrying out said method (Patent No. 0 FR 2269866).
- Une invention concernant un procédé de préparation d'un produit de boulangerie-pâtisserie caractérisé en ce que la pâte utilisée est obtenue à partir d'un mélange de farine et de fécule de pomme de terre (Brevet N0 FR 2 648 015).- An invention relating to a process for preparing a bakery product, characterized in that the pulp used is obtained from a mixture of flour and potato starch (Patent No. 0 FR 2648015).
On pourrait également mentionner le brevet N° FR 2 688 660 qui décrit un procédé de préparation d'un produit alimentaire dénommé "pâte à dauphines" constitué d'une pâte fine issue de farine de blé panifiable dans laquelle sont incorporées des oeufs entiers après refroidissement, puis de la purée de pomme de terre.Reference may also be made to patent FR 2,688,660, which describes a process for the preparation of a food product called "dolphin paste" consisting of a fine paste derived from bread wheat flour in which whole eggs are incorporated after cooling and then mashed potatoes.
Cependant les "pommes dauphines" ne sont pas réalisées selon les mêmes techniques que les produits boulangers.However, the "Dauphine apples" are not made according to the same techniques as the bakery products.
La présente invention a pour but de proposer un procédé innovant permettant de réaliser des produits originaux présentant des saveurs et consistances inédites, répondant particulièrement bien aux exigences actuelles en matière de diététique et d'hygiène alimentaire et susceptibles d'attirer une clientèle nombreuse.The present invention aims to provide an innovative process for producing original products with new flavors and consistencies, particularly meeting the current requirements for dietary and food hygiene and likely to attract a large clientele.
II consiste à réaliser des articles de boulangerie tels que pains, petits pains ou pains à sandwich en remplaçant une proportion importante, dans tous les cas au moins 30 pour cent, de la farine de la pâte à pain par des légumes tels que courgettes, aubergines ou tomates râpés ou écrasés ou de la chair de fruit.It consists in making bakery articles such as breads, rolls or sandwich breads by replacing a significant proportion, in all cases at least 30 percent, of the flour of bread dough by vegetables such as zucchini, eggplants. or grated or crushed tomatoes or fruit flesh.
L'invention sera mieux comprise et d'autres buts, détails et avantages de celle-ci apparaîtront plus clairement à la lumière de la description explicative qui va suivre, donnée uniquement à titre d'exemples de mise en oeuvre nullement limitatifs.The invention will be better understood and other objects, details and advantages thereof will appear more clearly in the light of the explanatory description which follows, given solely as non-limiting examples of implementation.
Le procédé selon la présente invention est basé sur la préparation d'une pâte boulangère destinée à être cuite au four, et dans laquelle environ 40%, soit entre 30 et 50%, typiquement entre 35 et 45%, de la farine est remplacée par un produit végétal constitué de légumes ou de la chair de certains fruits, le mélange de farine et de produit végétal étant pétri avec de l'eau, après incorporation de sel, pour donner la pâte.The process according to the present invention is based on the preparation of a baking dough for baking, and in which about 40%, ie between 30 and 50%, typically between 35 and 45%, of the flour is replaced by a vegetable product consisting of vegetables or the flesh of certain fruits, the mixture of flour and vegetable product being kneaded with water, after incorporation of salt, to give the dough.
Le produit végétal sera de préférence un légume tel que courgette, aubergine, tomate ou un mélange de ces légumes, mais pourra être à base de tous autres légumes, ou de chair de fruit, et en particulier de la purée d'olives.The vegetable product will preferably be a vegetable such as zucchini, eggplant, tomato or a mixture of these vegetables, but may be based on any other vegetables, or fruit flesh, and in particular mashed olives.
La farine utilisée sera avantageusement à base de gluten, de gruaux, de seigle ou de soja. Il pourra également s'agir de farine complète ou de farine connue par les spécialistes sous le nom de "farine force". Les légumes pourront être frais ou déshydratés et seront râpés ou écrasés avant d'être mélangés à la farine.The flour used will advantageously be based on gluten, groats, rye or soya. It may also be complete flour or flour known by specialists under the name of "flour strength". The vegetables may be fresh or dehydrated and will be grated or crushed before being mixed with the flour.
La farine ou le produit végétal seront avantageusement de type biologique, de façon à obtenir des produits finaux de qualité "bio".The flour or the plant product will advantageously of biological type, so as to obtain end products of "organic" quality.
Le procédé décrit permet de réaliser des pains de toutes formes présentant des saveurs nouvelles et attractives. Il se prête particulièrement bien à la confection de pains pour sandwichs ou pour hamburgers.The method described makes it possible to produce breads of all shapes presenting new and attractive flavors. It is particularly suitable for making bread sandwiches or hamburgers.
Le positionnement des divers éléments constitutifs donne à l'objet de l'invention un maximum d'effets utiles qui n'avaient pas été, à ce jour, obtenus par des procédés similaires. The positioning of the various constituent elements gives the object of the invention a maximum of useful effects which had not been obtained so far by similar methods.

Claims

REVEND1CATIONSREVEND1CATIONS
1 °. Procédé de fabrication de pain aux légumes ou aux fruits, destinés aux domaines de la boulangerie, de la viennoiserie et de la restauration, et en particulier de la restauration rapide, caractérisé en ce que, dans la composition de la pâte à pain destinée à être cuite, l'on remplace au moins 30 pour cent de la farine par un produit végétal constitué de légumes râpés ou écrasés, ou de la chair de certains fruits, le mélange de farine et de produit végétal étant pétri avec de l'eau, après incorporation de sel, de façon à . donner une pâte boulangère.1 °. Method of making vegetable bread or fruit bread, intended for the fields of bakery, pastry and catering, and in particular fast food, characterized in that in the composition of bread dough intended to be cooked, at least 30 percent of the flour is replaced by a vegetable product consisting of grated or crushed vegetables, or the flesh of certain fruits, the mixture of flour and vegetable product being kneaded with water, after incorporation of salt, so as to. give a baking dough.
2°. Procédé selon la revendication 1 , se caractérisant par le fait que le produit végétal est constitué d'un légume frais ou déshydraté consistant en courgette, aubergine, tomate, ou en un mélange de ces légumes.2 °. Process according to Claim 1, characterized in that the plant product consists of a fresh or dehydrated vegetable consisting of zucchini, aubergine, tomato, or a mixture of these vegetables.
3°. Procédé selon la revendication 1 , se caractérisant par le fait que le produit végétal est constitué de purée d'olives.3 °. Process according to Claim 1, characterized in that the plant product consists of olive puree.
4°. Procédé selon l'une quelconque des revendications précédentes, se caractérisant par le fait que la proportion de produit -végétai est comprise entre 35 et 45 pour cent.4 °. A process as claimed in any one of the preceding claims characterized in that the proportion of vegetable product is from 35 to 45 percent.
5°. Procédé selon l'une quelconque des revendications précédentes, - se caractérisant par Ie fait que la farine utilisée est à base de gluten, de gruaux, de seigle ou de soja.5 °. Process according to any one of the preceding claims, characterized in that the flour used is based on gluten, groats, rye or soya.
6°. Procédé selon l'une quelconque des revendications 1 à 4, se caractérisant par le fait que la farine utilisée est de la farine complète.6 °. Process according to any one of Claims 1 to 4, characterized in that the flour used is complete flour.
7°. Procédé selon l'une quelconque des revendications 1 à 4, se caractérisant par le fait que la farine utilisée est de farine connue par les spécialistes sous le nom de "farine force". 8°. Procédé selon l'une quelconque des revendications précédentes, se caractérisant par le fait que La farine ou le produit végétal sont de type biologique.7 °. Process according to any one of Claims 1 to 4, characterized in that the flour used is flour known to the experts by the name of "flour strength". 8 °. Process according to any one of the preceding claims, characterized in that the flour or the plant product is of biological type.
9°. Pain réalisé selon le procédé des revendications précédentes, se caractérisant par le fait que dans la pâte utilisée pour sa confection, au moins 30 pour cent de la farine est remplacée par un produit végétal constitué de légumes ou de la chair de certains fruits. .9 °. Bread made according to the method of the preceding claims, characterized in that in the dough used for its manufacture, at least 30 percent of the flour is replaced by a vegetable product consisting of vegetables or the flesh of certain fruits. .
10°. Pain selon la revendication 9, caractérisé par le fait qu'il est en forme de pain pour sandwich ou de pain pour hamburger. 10 °. Bread according to claim 9, characterized in that it is in the form of bread for sandwich or hamburger bread.
EP05730813A 2005-02-21 2005-02-21 Method for making vegetable- or fruit-bread and resulting products Ceased EP1893026A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/FR2005/000398 WO2006090017A1 (en) 2005-02-21 2005-02-21 Method for making vegetable- or fruit-bread and resulting products

Publications (1)

Publication Number Publication Date
EP1893026A1 true EP1893026A1 (en) 2008-03-05

Family

ID=34964142

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05730813A Ceased EP1893026A1 (en) 2005-02-21 2005-02-21 Method for making vegetable- or fruit-bread and resulting products

Country Status (2)

Country Link
EP (1) EP1893026A1 (en)
WO (1) WO2006090017A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020039462A1 (en) * 2018-08-18 2020-02-27 Maghsoud Mohammadreza The enrichment process of grain flour by complete dehydration and utilization of vegetables extract, fruit vegetables and fruits.

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2348888B2 (en) * 2009-03-27 2012-04-17 Imasdea, Innovaciones Y Desarrollos Alimentarios, S.L MOLDING BREAD WITH VEGETABLES AND HERBS ADDED AND ITS MANUFACTURING PROCESS.
ES2350128B1 (en) * 2009-06-24 2011-11-10 Luis Chivite Monterde WHEAT MOLD BREAD WITH, VEGETABLES, VEGETABLES, FRUITS OR DAIRY PRODUCTS.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2264721A (en) * 1938-12-29 1941-12-02 Rosilda C Savale Foodstuff and method of making same
JPH04207146A (en) * 1990-11-30 1992-07-29 Wakayama Pref Gov Nousanbutsu Kako Kenkyusho Preparation of bread containing fruit puree
NL1002365C2 (en) * 1996-02-16 1997-02-12 Anthony Jozef Van Den Dungen Tomato bread - made by adding dried tomatoes to the dough-making ingredients
DE29803964U1 (en) * 1998-03-07 1998-06-04 Koch, Bernhard, 69254 Malsch loaf
US20040052916A1 (en) * 2002-09-16 2004-03-18 Ree Sook Hee Bread utilizing vegetables for their nutritional value and method for making

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006090017A1 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020039462A1 (en) * 2018-08-18 2020-02-27 Maghsoud Mohammadreza The enrichment process of grain flour by complete dehydration and utilization of vegetables extract, fruit vegetables and fruits.

Also Published As

Publication number Publication date
WO2006090017A1 (en) 2006-08-31

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