EP2066181A2 - Mélange de boulangerie pouvant être pétri et moulé - Google Patents

Mélange de boulangerie pouvant être pétri et moulé

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Withdrawn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)
English (en)
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/fr
Withdrawn legal-status Critical Current

Links

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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Fodder In General (AREA)

Abstract

L'invention concerne un mélange de boulangerie pouvant être pétri et moulé, dans lequel la quantité de sucre peut aller jusqu'à 32% en poids, la quantité de farine est comprise entre 10 et 50% en poids, la quantité de levure est comprise entre 0 et 20%, la quantité d'eau est comprise entre 5 et 30% en poids, la quantité de protéines animales et/ou végétales correspond à 1,5% en poids et la quantité de graisse animale et/ou végétale est comprise entre 0 et 5% en poids.
EP07802715A 2006-09-28 2007-08-20 Mélange de boulangerie pouvant être pétri et moulé Withdrawn EP2066181A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE202006015009U DE202006015009U1 (de) 2006-09-28 2006-09-28 Knet- und formbare Backmischung
PCT/EP2007/058616 WO2008037544A2 (fr) 2006-09-28 2007-08-20 Mélange de boulangerie pouvant être pétri et moulé

Publications (1)

Publication Number Publication Date
EP2066181A2 true EP2066181A2 (fr) 2009-06-10

Family

ID=37514136

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07802715A Withdrawn EP2066181A2 (fr) 2006-09-28 2007-08-20 Mélange de boulangerie pouvant être pétri et moulé

Country Status (7)

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

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102016000966A1 (de) 2016-01-29 2017-08-03 Stephan Ott Als auszuknetender Teig lösbare Backmischung mit farbwirksamen Inhaltsstoffen sowie zusätzlichen Lebensmittelfarbstoffen, wobei durch Backen des Teigs in einer Brotbackform dieser formbar und zu Brot backbar ist sowie Verfahren zum Backen von Brot mit einer derartigen Backmischung bzw. Teig
CN108786144B (zh) * 2018-06-15 2021-02-26 河北农业大学 一种植物蛋白橡皮泥及其制备方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3231389A (en) * 1963-06-12 1966-01-25 Universal Foods Corp Yeast leavened pre-mix for bakery products
US3767421A (en) * 1971-01-19 1973-10-23 Gen Mills Inc Shelf stable, intermediate moisture doughs
JPH0640794B2 (ja) * 1988-07-26 1994-06-01 レオン自動機株式会社 パンまたはペーストリーの成形保存方法
US5147665A (en) * 1991-03-28 1992-09-15 American Maize-Products Company Process for improving the shelf life of baked goods
US5120561A (en) * 1991-04-25 1992-06-09 American Lecithin Company Food composition and method
ES2105987B1 (es) * 1996-01-10 1998-06-01 Ind Royse S A Producto alimenticio tipo bizcocho, magdalena o similar y procedimiento para la obtencion del mismo.
US5707676A (en) * 1996-03-11 1998-01-13 Einstein Bros. Bagels, Inc. Process for making frozen bagel shapes
US20030096039A1 (en) * 2001-09-12 2003-05-22 Lauen Stacey M. Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust
US7014878B2 (en) * 2002-07-18 2006-03-21 Kraft Foods Holdings, Inc. Refrigerated extended shelf-life bread products
US6896916B2 (en) * 2002-10-18 2005-05-24 Maple Leaf Baker Inc. Method of baking yeast-fermented frozen bread products
US6942885B2 (en) * 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings
US20050129821A1 (en) * 2003-12-11 2005-06-16 The Pillsbury Company Unproofed frozen dough compositions and methods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2008037544A2 *

Also Published As

Publication number Publication date
US20100086649A1 (en) 2010-04-08
DE202006015009U1 (de) 2006-11-23
RU2009115792A (ru) 2010-11-10
WO2008037544A4 (fr) 2008-12-31
BRPI0718378A2 (pt) 2014-04-15
CN101562984A (zh) 2009-10-21
WO2008037544A2 (fr) 2008-04-03
WO2008037544A3 (fr) 2008-11-06

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