EP2066181A2 - Kneadable and mouldable baking mixture - Google Patents

Kneadable and mouldable baking mixture

Info

Publication number
EP2066181A2
EP2066181A2 EP07802715A EP07802715A EP2066181A2 EP 2066181 A2 EP2066181 A2 EP 2066181A2 EP 07802715 A EP07802715 A EP 07802715A EP 07802715 A EP07802715 A EP 07802715A EP 2066181 A2 EP2066181 A2 EP 2066181A2
Authority
EP
European Patent Office
Prior art keywords
proportion
baking
sugar
starch
mix according
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Withdrawn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
EP07802715A
Other languages
German (de)
French (fr)
Inventor
Stefan Kaczmarek
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.)
1-2-3 Nahrmittel GmbH
Original Assignee
1-2-3 Nahrmittel GmbH
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 1-2-3 Nahrmittel GmbH filed Critical 1-2-3 Nahrmittel GmbH
Publication of EP2066181A2 publication Critical patent/EP2066181A2/en
Withdrawn legal-status Critical Current

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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins

Definitions

  • the present invention is a kneadable and moldable baking mix, which on the one hand in the raw state has a good Knetkonsistenz and on the other hand during curing in the oven is largely dimensionally stable and then has a good taste.
  • a large number of modeling compounds are known which contain waxes and / or oils as binders (DE 202 00 796 IM, DE 102 01 946 B4 and DE 20 2006 001 786 U1). Furthermore, a composition for kneading is known, which consists of starch, glycerol, surfactants and dyes (DE 103 39 807 A1). However, all of these compositions have the disadvantage that they are not suitable for consumption.
  • the object of the present invention was thus to provide a baking mixture which has a good Knetkonsistenz in the raw state and does not adhere to the fingers or to the substrate and after curing mechanically stable figures and at any time of use has a good taste ,
  • a kneadable and moldable baking mixture which contains from 0 to 50% by weight of sweetener, from 10 to 50% by weight of flour, and from 0 to 20% by weight of starch. %, a proportion of water of 5 to 30 wt .-%, a proportion of animal and / or vegetable protein from 0 to 5 wt .-% and a proportion of animal and / or vegetable fat from 0 to 5 wt .-% contains.
  • Such a baking mixture according to the invention is characterized by a good Knetkonsistenz and a good taste.
  • the mixture according to the invention does not stick to the fingers or to the base, but allows the gluing together of independently shaped figures. elements and can thus be used as eating dough especially by children. It is of particular advantage that the baking mixture has a good taste at any time of use.
  • this contains a proportion of sweetener of 32 wt .-%, a proportion of flour of 40 wt .-%, a content of starch of 8 wt .-%, a water content of 16 wt. -%, a proportion of animal and / or vegetable protein of 1, 5 wt .-% and a proportion of animal and / or vegetable fat of 1, 5 wt .-%.
  • the baking mixture according to the invention contains as sweetener a sugar, preferably refined sugar from sugar cane or sugar beets, starch sugar, glucose, vanilla sugar, powdered sugar, invert sugar or Basterdzucker.
  • a sugar preferably refined sugar from sugar cane or sugar beets, starch sugar, glucose, vanilla sugar, powdered sugar, invert sugar or Basterdzucker.
  • wheat, rye, spelled and / or soy flour may optionally be used as flour for the baking mix.
  • the starch may preferably be a gluten-free corn starch or potato starch, wheat starch or rice starch.
  • the baking mix may be contained in the baking mix as animal proteinchthühnerei dressing or milk powder and as animal fatjanhühnereigelb.
  • Such a dry baking mix is storage stable and can be offered as a ready-mix.
  • To prepare a ready-to-use, kneadable and moldable baking mixture the necessary amount of water is added to the dry pulverulent ready-mix. This means that only tap water must be added to the ready-made mixture of sweetener, flour, starch, animal and / or vegetable protein and animal and / or vegetable fat before use in order to obtain the kneadable and moldable baking mixture according to the invention.
  • Such a ready mix can be used, for example, in paper and / or cardboard packaging or in plastic be offered.
  • the kneadable and shapable baking mixture according to the invention can also be offered ready for use, that is to say including the water content, in corresponding plastic containers, in which case additional preservatives are necessary.
  • the corresponding proportion of animal protein, animal fat and the water content of the ready-to-use baking mixture is achieved in that to a powdered and dry ready mix containing only sweetener, flour and starch, the egg white and the egg yolk raw chicken gravy is added.
  • This ready-mixed, without the constituents of the egg can be offered for example in paper and / or cardboard packaging or in plastic containers.
  • the ready-to-use baking mix according to the invention may contain as vegetable fat a vegetable oil or, for example, peanut butter.
  • portions of honey may be added to the baking mix.
  • additional amounts of nutrients and / or nutritional supplements are contained.
  • nutrients and / or nutritional supplements are contained.
  • calcium, various vitamins and / or trace elements may be buried.
  • flavorings such as vanilla, lemon or cinnamon, or even chocolate to knead.
  • the baking mixture according to the invention is also characterized by the fact that it takes food color well. Therefore, a desired color can be achieved by the addition of appropriate proportions of food dyes, the baking mixture according to the invention ensures only a slight discoloration during hardening in the oven.
  • the baking mix according to the invention makes it possible to avoid large spots when kneading on the base.
  • the ready-to-use baking mixture is stored for a few hours in a refrigerator at 4 to 8 ° C after a first kneading and can then be shaped as a cooking dough into corresponding figures. After the maturing process in the refrigerator can be added to improve the kneadability again some corn starch. By a 15 to 30 minutes, preferably 25 minutes, baking at 100 to 150 0 C, preferably 120 0 C, the curing of the shaped figures takes place.
  • eating dough in the game is of particular pedagogical value, as it stimulates creativity. For children over the age of 2, it is important to acquire sensory skills through groping, deforming and cutting. Kneading also promotes motor skills. Older children are more likely to promote their perception, imagination and creativity. The use of bold colors is especially tailored to the needs of children.
  • Putty is successfully used in therapy in children suffering from speech disorders or motor disorders. Furthermore, dough is also used for adult therapy, such as by hand or wrist surgery or rheumatic complaints.
  • the eating dough according to the invention can also be used for therapeutic baking.
  • the cooking dough is used therapeutically both during kneading and during baking.

Abstract

The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the water part corresponds to between 5 and 30 wt. %, the animal and/or vegetable protein part is equal to 1.5 wt. %, and the animal and/or vegetable fat part corresponds to between 0 and 5 wt. %.

Description

Knet- und formbare Backmischung Kneadable and moldable baking mixture
Gegenstand der vorliegenden Erfindung ist eine knet- und formbare Back- mischung, welche zum einen im Rohzustand eine gute Knetkonsistenz besitzt und zum anderen während des Aushärtens im Backofen weitestgehend formstabil ist sowie anschließend einen guten Geschmack besitzt.The present invention is a kneadable and moldable baking mix, which on the one hand in the raw state has a good Knetkonsistenz and on the other hand during curing in the oven is largely dimensionally stable and then has a good taste.
Es ist eine Vielzahl von Modelliermassen bekannt, die als Bindemittel Wachse und/oder Öle enthalten (DE 202 00 796 IM , DE 102 01 946 B4 und DE 20 2006 001 786 U1 ). Weiterhin ist eine Masse zum Kneten bekannt, die aus Stärke, Glycerin, Tensiden und Farbstoffen besteht (DE 103 39 807 A1 ). Alle diese Zusammensetzungen haben jedoch den Nachteil, dass sie nicht zum Verzehr ge- eignet sind.A large number of modeling compounds are known which contain waxes and / or oils as binders (DE 202 00 796 IM, DE 102 01 946 B4 and DE 20 2006 001 786 U1). Furthermore, a composition for kneading is known, which consists of starch, glycerol, surfactants and dyes (DE 103 39 807 A1). However, all of these compositions have the disadvantage that they are not suitable for consumption.
Die Aufgabe der vorliegenden Erfindung bestand somit darin, eine Backmischung bereit zu stellen, welche im Rohzustand eine gute Knetkonsistenz besitzt und nicht an den Fingern oder an der Unterlage anhaftet und nach dem Aushärten mechanisch stabile Figuren ergibt sowie zu jedem Zeitpunkt der Verwendung einen guten Geschmack besitzt.The object of the present invention was thus to provide a baking mixture which has a good Knetkonsistenz in the raw state and does not adhere to the fingers or to the substrate and after curing mechanically stable figures and at any time of use has a good taste ,
Die Aufgabe wurde durch eine knet- und formbare Backmischung gelöst, die einen Anteil an Süßungsmittel von 0 bis 50 Gew.-%, einen Anteil an Mehl von 10 bis 50 Gew.-%, einen Anteil an Stärke von 0 bis 20 Gew.-%, einen Anteil an Wasser von 5 bis 30 Gew.-%, einen Anteil an tierischem und/oder pflanzlichen Eiweiß von 0 bis 5 Gew.-% und einem Anteil an tierischem und/oder pflanzlichem Fett von 0 bis 5 Gew.-% enthält.The object was achieved by a kneadable and moldable baking mixture which contains from 0 to 50% by weight of sweetener, from 10 to 50% by weight of flour, and from 0 to 20% by weight of starch. %, a proportion of water of 5 to 30 wt .-%, a proportion of animal and / or vegetable protein from 0 to 5 wt .-% and a proportion of animal and / or vegetable fat from 0 to 5 wt .-% contains.
Eine solche erfindungsgemäße Backmischung zeichnet sich durch eine gute Knetkonsistenz sowie einen guten Geschmack aus. Die erfindungsgemäße Mischung bleibt nicht an den Fingern oder an der Unterlage kleben, ermöglicht hingegeben aber das Aneinanderkleben von unabhängig geformten Figur- elementen und kann somit als Essknete insbesondere von Kindern verwendet werden. Dabei ist es von besonderem Vorteil, dass die Backmischung zu jedem Zeitpunkt der Verwendung einen guten Geschmack besitzt.Such a baking mixture according to the invention is characterized by a good Knetkonsistenz and a good taste. The mixture according to the invention does not stick to the fingers or to the base, but allows the gluing together of independently shaped figures. elements and can thus be used as eating dough especially by children. It is of particular advantage that the baking mixture has a good taste at any time of use.
Bei einer vorteilhaften Ausführungsform der erfindungsgemäßen Backmischung enthält diese einen Anteil an Süßungsmittel von 32 Gew.-%, einen Anteil an Mehl von 40 Gew.-%, einen Anteil an Stärke von 8 Gew.-%, einen Anteil an Wasser von 16 Gew.-%, einen Anteil an tierischem und/oder pflanzlichen Eiweiß von 1 ,5 Gew.-% und einem Anteil an tierischem und/oder pflanzlichem Fett von 1 ,5 Gew.-%.In an advantageous embodiment of the baking mixture according to the invention this contains a proportion of sweetener of 32 wt .-%, a proportion of flour of 40 wt .-%, a content of starch of 8 wt .-%, a water content of 16 wt. -%, a proportion of animal and / or vegetable protein of 1, 5 wt .-% and a proportion of animal and / or vegetable fat of 1, 5 wt .-%.
Dabei ist es besonders vorteilhaft, wenn die erfindungsgemäße Backmischung als Süßungsmittel einen Zucker, vorzugsweise Raffinadezucker aus Zuckerrohr oder Zuckerrüben, Stärkezucker, Traubenzucker, Vanillezucker, Puderzucker, Invertzucker oder Basterdzucker, enthält.It is particularly advantageous if the baking mixture according to the invention contains as sweetener a sugar, preferably refined sugar from sugar cane or sugar beets, starch sugar, glucose, vanilla sugar, powdered sugar, invert sugar or Basterdzucker.
Zum Zweck einer vorteilhaften Ausführung können Weizen-, Roggen-, Dinkel- und/oder Sojamehl wahlweise als Mehl für die Backmischung verwendet werden. Die Stärke kann vorzugsweise eine glutenfreie Maisstärke sein oder Kartoffelstärke, Weizenstärke oder Reisstärke.For the purpose of an advantageous embodiment, wheat, rye, spelled and / or soy flour may optionally be used as flour for the baking mix. The starch may preferably be a gluten-free corn starch or potato starch, wheat starch or rice starch.
Ferner kann bei einer vorteilhaften Ausführungsvariante der Erfindung in der Backmischung als tierisches Eiweiß Trockenhühnereiweiß oder Milchpulver und als tierisches Fett Trockenhühnereigelb enthalten sein. Eine solche trockene Backmischung ist lagerbeständig und kann als Fertigmischung angeboten werden. Zur Herstellung einer gebrauchsfertigen knet- und formbaren Backmischung wird der notwendige Wasseranteil zu der trockenen pulverförmigen Fertigmischung hinzugesetzt. Das bedeutet, dass zu der Fertigmischung aus Süßungsmittel, Mehl, Stärke, tierischem und/oder pflanzlichen Eiweiß sowie tierischem und/oder pflanzlichem Fett vor der Verwendung lediglich Leitungswasser hinzu gegeben werden muss, um die erfindungsgemäße knet- und formbare Backmischung zu erhalten. Eine solche Fertigmischung kann beispielsweise in Papier und/oder Pappverpackungen oder in Kunststoffbe- hältnissen angeboten werden. Die erfindungsgemäße knet- und formbare Back- mischung kann auch gebrauchsfertig, also inklusive dem Wasseranteil, in entsprechenden Kunststoffbehältnissen angeboten werden, wobei dann zusätzliche Konservierungsstoffe notwendig sind.Further, in an advantageous embodiment of the invention may be contained in the baking mix as animal protein Trockenhühnereiweiß or milk powder and as animal fat Trockenhühnereigelb. Such a dry baking mix is storage stable and can be offered as a ready-mix. To prepare a ready-to-use, kneadable and moldable baking mixture, the necessary amount of water is added to the dry pulverulent ready-mix. This means that only tap water must be added to the ready-made mixture of sweetener, flour, starch, animal and / or vegetable protein and animal and / or vegetable fat before use in order to obtain the kneadable and moldable baking mixture according to the invention. Such a ready mix can be used, for example, in paper and / or cardboard packaging or in plastic be offered. The kneadable and shapable baking mixture according to the invention can also be offered ready for use, that is to say including the water content, in corresponding plastic containers, in which case additional preservatives are necessary.
Bei einer weiteren vorteilhaften Ausführungsform der Erfindung wird alternativ der entsprechende Anteil an tierischem Eiweiß, tierischem Fett und der Wasseranteil der gebrauchsfertigen Backmischung dadurch erreicht, dass zu einer pulverförmigen und trockenen Fertigmischung, welche lediglich Süßungsmittel, Mehl und Stärke enthält, das Eiklar sowie das Eigelb eines rohen Hühnereies hinzu gegeben wird. Auch diese Fertigmischung, ohne die Bestandteile des Eies, kann beispielsweise in Papier und/oder Pappverpackungen oder in Kunststoffbehältnissen angeboten werden.In a further advantageous embodiment of the invention, alternatively, the corresponding proportion of animal protein, animal fat and the water content of the ready-to-use baking mixture is achieved in that to a powdered and dry ready mix containing only sweetener, flour and starch, the egg white and the egg yolk raw chicken gravy is added. This ready-mixed, without the constituents of the egg, can be offered for example in paper and / or cardboard packaging or in plastic containers.
Ferner kann die erfindungsgemäße gebrauchsfertige Backmischung als pflanzliches Fett ein pflanzliches Öl oder beispielsweise Erdnussbutter enthalten.Furthermore, the ready-to-use baking mix according to the invention may contain as vegetable fat a vegetable oil or, for example, peanut butter.
Weiterhin können der Backmischung Anteile von Honig hinzugefügt werden. Bei einer vorteilhaften Ausführungsvariante der Backmischung sind zusätzliche An- teile an Nährstoffen und/oder Nahrungsergänzungsstoffen enthalten. Dazu können insbesondere Calcium, verschiedene Vitamine und/oder Spurenelemente beigesetzt sein. Weiterhin kann es von Vorteil sein, Aromastoffe, wie beispielsweise Vanille, Zitrone oder Zimt, hinzuzusetzen oder auch Schokolade mit einzukneten.Furthermore, portions of honey may be added to the baking mix. In an advantageous embodiment variant of the baking mix, additional amounts of nutrients and / or nutritional supplements are contained. For this purpose, in particular calcium, various vitamins and / or trace elements may be buried. Furthermore, it may be advantageous to add flavorings, such as vanilla, lemon or cinnamon, or even chocolate to knead.
Die erfindungsgemäße Backmischung zeichnet sich auch dadurch aus, dass sie Lebensmittelfarbe gut annimmt. Deshalb kann durch den Zusatz von entsprechenden Anteilen an Lebensmittelfarbstoffen eine gewünschte Färbung erreicht werden, wobei die erfindungsgemäße Backmischung während des Aus- härtens im Backofen lediglich ein geringes Verfärben gewährleistet.The baking mixture according to the invention is also characterized by the fact that it takes food color well. Therefore, a desired color can be achieved by the addition of appropriate proportions of food dyes, the baking mixture according to the invention ensures only a slight discoloration during hardening in the oven.
Die erfindungsgemäße Backmischung ermöglicht durch den geringen Fettanteil die Vermeidung von großen Flecken beim Kneten auf der Unterlage. Die er- findungsgemäße Backmischung hat den Vorteil, dass insbesondere von Kindern geknetete Figuren weitestgehend formstabil während des Backens sind und das fertige Gebäck einen guten Geschmack aufweist.Due to the low fat content, the baking mix according to the invention makes it possible to avoid large spots when kneading on the base. Which he- inventive baking mixture has the advantage that kneaded in particular by children figures are largely dimensionally stable during baking and the finished pastry has a good taste.
Die gebrauchsfertige Backmischung wird nach einem ersten Knetvorgang für einige Stunden in einem Kühlschrank bei 4 bis 8°C aufbewahrt und kann anschließend als Essknete zu entsprechenden Figuren geformt werden. Nach dem Reifungsvorgang im Kühlschrank kann zur Verbesserung der Knetbarkeit nochmals etwas Maisstärke hinzugesetzt werden. Durch einen 15 bis 30 minütigen, vorzugsweise 25 minütigen, Backvorgang bei 100 bis 1500C, vorzugsweise 1200C, erfolgt das Aushärten der geformten Figuren.The ready-to-use baking mixture is stored for a few hours in a refrigerator at 4 to 8 ° C after a first kneading and can then be shaped as a cooking dough into corresponding figures. After the maturing process in the refrigerator can be added to improve the kneadability again some corn starch. By a 15 to 30 minutes, preferably 25 minutes, baking at 100 to 150 0 C, preferably 120 0 C, the curing of the shaped figures takes place.
Die Verwendung der Essknete im Spiel ist von besonderem pädagogischen Wert, da das Formen die Kreativität anregt. Für Kinder ab dem 2. Lebensjahr ist es wichtig, sensorische Fähigkeiten durch Ertasten, Verformen und Zerteilen zu erwerben. Dabei fördert das Kneten auch die Motorik. Bei älteren Kindern wird eher die Wahrnehmung, Vorstellungskraft und Kreativität gefördert. Die Verwendung von kräftigen Farben ist dabei besonders auf den Bedarf der Kinder abgestimmt.The use of eating dough in the game is of particular pedagogical value, as it stimulates creativity. For children over the age of 2, it is important to acquire sensory skills through groping, deforming and cutting. Kneading also promotes motor skills. Older children are more likely to promote their perception, imagination and creativity. The use of bold colors is especially tailored to the needs of children.
Erfolgreich wird Knete in der Therapie bei Kindern eingesetzt, die unter Sprachstörungen oder Motorikstörungen leiden. Weiterhin wird Knete auch zur Erwachsenentherapie eingesetzt, wie beispielsweise nach Hand oder Handgelenksoperationen oder bei rheumatischen Beschwerden.Putty is successfully used in therapy in children suffering from speech disorders or motor disorders. Furthermore, dough is also used for adult therapy, such as by hand or wrist surgery or rheumatic complaints.
Die erfindungsgemäße Essknete kann auch für das therapeutische Backen verwendet werden. Dabei wird die Essknete sowohl beim Kneten als auch beim Backen therapeutisch eingesetzt.The eating dough according to the invention can also be used for therapeutic baking. The cooking dough is used therapeutically both during kneading and during baking.
Zum weiteren Verständnis der Erfindung wird nachfolgend ein Ausführungsbeispiel beschrieben. BeispielTo further understand the invention, an embodiment will be described below. example
Es werden 200 g Puderzucker, 250 g Weizenmehl, zwei Esslöffel Maisstärke und zwei mittelgroße Hühnereier vermischt und für 15 Minuten geknetet. Nach einer Reifezeit von 12 Stunden bei 4°C in einem Kühlschrank wird die Backmischung wiederum für 15 Minuten in mit der Hand geknetet, wobei nochmals etwas Maisstärke hinzugesetzt wurde. Nach dem Formen der gewünschten Figuren erfolgte das Backen bei 1200C für 25 Minuten. 200 g of powdered sugar, 250 g of wheat flour, two tablespoons of corn starch and two medium-sized chicken eggs are mixed and kneaded for 15 minutes. After a maturation time of 12 hours at 4 ° C in a refrigerator, the baking mixture is kneaded by hand again for 15 minutes, with some corn starch was added again. After molding the desired figures, baking was carried out at 120 ° C. for 25 minutes.

Claims

Patentansprüche: claims:
1. Knet- und formbare Backmischung, dadurch gekennzeichnet, dass1. kneadable and moldable baking mix, characterized in that
der Anteil an Zucker bis zu 32 Gew.-%, der Anteil an Mehl 10 bis 50 Gew.-%, der Anteil an Stärke 0 bis 20 Gew.-%, - der Anteil an Wasser 5 bis 30 Gew.%, der Anteil an tierischem und/oder pflanzlichem Eiweiß 1 ,5 Gew.-% und der Anteil an tierischem und/oder pflanzlichem Fett 0 bis 5 Gew.-% beträgt.the proportion of sugar up to 32 wt .-%, the proportion of flour 10 to 50 wt .-%, the proportion of starch 0 to 20 wt .-%, - the proportion of water 5 to 30 wt.%, The proportion on animal and / or vegetable protein 1, 5 wt .-% and the proportion of animal and / or vegetable fat 0 to 5 wt .-% is.
2. Backmischung nach Anspruch 1 , dadurch gekennzeichnet, dass es sich bei dem verwendeten Zucker, um Raffinadezucker aus Zuckerrohr oder Zuckerrüben, Stärkezucker, Traubenzucker, Vanillezucker, Puderzucker, Invertzucker oder Basterdzucker, handelt.2. Baking mix according to claim 1, characterized in that it is the sugar used, refined sugar from sugar cane or sugar beet, starch sugar, glucose, vanilla sugar, powdered sugar, invert sugar or Basterdzucker is.
3. Backmischung nach den Ansprüchen 1 oder 2, dadurch gekennzeichnet, dass es sich bei dem verwendeten Mehl um Weizen-, Roggen-, Dinkel- und/oder Sojamehl handelt.3. Baking mix according to claims 1 or 2, characterized in that it is the flour used to wheat, rye, spelled and / or soybean meal.
4. Backmischung nach Anspruch 3, dadurch gekennzeichnet, dass Mehl in einem Anteil von 40 Gew.-% eingesetzt wird.4. Baking mixture according to claim 3, characterized in that flour is used in a proportion of 40 wt .-%.
5. Backmischung nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass es sich bei der verwendeten Stärke um Kartoffelstärke, Weizenstärke oder Reisstärke, vorzugsweise um Maisstärke, handelt.5. Baking mix according to one of claims 1 to 4, characterized in that it is potato starch, wheat starch or rice starch, preferably corn starch, is used in the starch used.
6. Backmischung nach den Anspruch 5, dadurch gekennzeichnet, dass Stärke in einem Anteil von 8 Gew.-% eingesetzt wird. 6. Baking mix according to claim 5, characterized in that starch is used in a proportion of 8 wt .-%.
7. Backmischung nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, dass Wasser in einem Anteil von 16 Gew.-% eingesetzt wird.7. Baking mix according to one of claims 1 to 6, characterized in that water is used in a proportion of 16 wt .-%.
8. Backmischung nach einem der Ansprüche 1 bis 7, dadurch gekenn- zeichnet, dass es sich bei dem verwendeten Eiweiß um Trockenhühnereiweiß oder Milchpulver handelt8. Baking mixture according to one of claims 1 to 7, characterized in that the protein used is dry chicken protein or milk powder
9. Backmischung nach einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, dass das tierische Fett Trockenhühnereigelb ist.9. Baking mix according to one of claims 1 to 8, characterized in that the animal fat is Trockenhühnereigelb.
10. Backmischung nach einem der Ansprüche 1 bis 9, dadurch gekennzeichnet, dass der Anteil an tierischem Eiweiß, tierischem Fett und der Wasseranteil das Eiweiß sowie Eigelb eines rohen Hühnereies sind.10. Baking mix according to one of claims 1 to 9, characterized in that the proportion of animal protein, animal fat and the proportion of water are the protein and egg yolk of a raw hen's egg.
11. Backmischung nach einem der Ansprüche 1 bis 10, dadurch gekennzeichnet, dass das Fett Erdnussbutter oder ein pflanzliches Öl ist.11. Baking mix according to one of claims 1 to 10, characterized in that the fat is peanut butter or a vegetable oil.
12. Backmischung nach Anspruch 11 , dadurch gekennzeichnet, dass das Fett in einem Anteil von 1 ,5 Gew.-% eingesetzt wird.12. Baking mix according to claim 11, characterized in that the fat in a proportion of 1, 5 wt .-% is used.
13. Backmischung nach einem der Ansprüche 1 bis 12, dadurch gekennzeichnet, dass diese Honig enthält.13. Baking mix according to one of claims 1 to 12, characterized in that it contains honey.
14. Backmischung nach einem der Ansprüche 1 bis 13, dadurch gekenn- zeichnet, dass zusätzliche Anteile von Calcium, Vitaminen und/oder14. Baking mixture according to one of claims 1 to 13, characterized in that additional proportions of calcium, vitamins and / or
Spurenelementen enthalten sind.Trace elements are included.
15. Backmischung nach einem der Ansprüche 1 bis 14, dadurch gekennzeichnet, dass Anteile von Aromastoffen, wie Vanille, Zitrone, Zimt, Schokolade, enthalten sind.15. Baking mix according to one of claims 1 to 14, characterized in that proportions of flavorings, such as vanilla, lemon, cinnamon, chocolate, are included.
16. Backmischung nach einem der Ansprüche 1 bis 15, dadurch gekennzeichnet, dass Anteile von Lebensmittelfarbstoffen enthalten sind. 16. Baking mix according to one of claims 1 to 15, characterized in that portions of food dyes are included.
EP07802715A 2006-09-28 2007-08-20 Kneadable and mouldable baking mixture Withdrawn EP2066181A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE202006015009U DE202006015009U1 (en) 2006-09-28 2006-09-28 Kneadable and shapeable baking mixture, useful for producing biscuits in shaped figure form, comprises flour, water and optionally sweetener, starch, protein and/or fat
PCT/EP2007/058616 WO2008037544A2 (en) 2006-09-28 2007-08-20 Kneadable and mouldable baking mixture

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EP2066181A2 true EP2066181A2 (en) 2009-06-10

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EP07802715A Withdrawn EP2066181A2 (en) 2006-09-28 2007-08-20 Kneadable and mouldable baking mixture

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US (1) US20100086649A1 (en)
EP (1) EP2066181A2 (en)
CN (1) CN101562984A (en)
BR (1) BRPI0718378A2 (en)
DE (1) DE202006015009U1 (en)
RU (1) RU2009115792A (en)
WO (1) WO2008037544A2 (en)

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DE102016000966A1 (en) 2016-01-29 2017-08-03 Stephan Ott As Teig to be kneaded dough releasable baking mixture with color effective ingredients and additional food dyes, which is by baking the dough in a bread baking mold this formable and baked to bread and method for baking bread with such a baking mixture or dough
CN108786144B (en) * 2018-06-15 2021-02-26 河北农业大学 Vegetable protein plasticine and preparation method thereof

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US3767421A (en) * 1971-01-19 1973-10-23 Gen Mills Inc Shelf stable, intermediate moisture doughs
JPH0640794B2 (en) * 1988-07-26 1994-06-01 レオン自動機株式会社 Form storage method of bread or pastry
US5147665A (en) 1991-03-28 1992-09-15 American Maize-Products Company Process for improving the shelf life of baked goods
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ES2105987B1 (en) * 1996-01-10 1998-06-01 Ind Royse S A FOOD PRODUCT TYPE BISCUIT, CUPCAKE OR SIMILAR AND PROCEDURE FOR OBTAINING THE SAME.
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US20100086649A1 (en) 2010-04-08
BRPI0718378A2 (en) 2014-04-15
DE202006015009U1 (en) 2006-11-23
WO2008037544A2 (en) 2008-04-03
CN101562984A (en) 2009-10-21
WO2008037544A4 (en) 2008-12-31
WO2008037544A3 (en) 2008-11-06
RU2009115792A (en) 2010-11-10

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