EP3989726A1 - Kuchenteig zur späteren verwendung und verfahren zu seiner konservierung - Google Patents

Kuchenteig zur späteren verwendung und verfahren zu seiner konservierung

Info

Publication number
EP3989726A1
EP3989726A1 EP20742333.6A EP20742333A EP3989726A1 EP 3989726 A1 EP3989726 A1 EP 3989726A1 EP 20742333 A EP20742333 A EP 20742333A EP 3989726 A1 EP3989726 A1 EP 3989726A1
Authority
EP
European Patent Office
Prior art keywords
dough
lactic acid
pie dough
pie
deferred use
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.)
Pending
Application number
EP20742333.6A
Other languages
English (en)
French (fr)
Inventor
Caroline Pilard
Julien Aubert
Pascal Palavit
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.)
Cerelia SAS
Original Assignee
Cerelia SAS
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 Cerelia SAS filed Critical Cerelia SAS
Publication of EP3989726A1 publication Critical patent/EP3989726A1/de
Pending 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Definitions

  • the invention relates to a pie dough for deferred use, that is to say a pie dough intended to be stored raw for a period of several weeks.
  • Document JP 2006-158 382 describes a bread dough without yeast, containing a lactic acid bacterium, subjected to fermentation to produce antimicrobial substances.
  • One of its important components is honey.
  • JP 2014-068 583 describes an oil-in-water emulsion
  • This emulsion is used in the preparation of a bakery dough (pizza, pastry, bread) without yeast.
  • One of the aims of the present invention is to provide a pie dough for deferred use, pre-spread, which leaves to the load and to the taste of the user the operations consisting in filling the dough and baking the pastry resulting.
  • Another object of the invention is to provide a pie dough for deferred use, not comprising any preservative such as alcohol, vinegar, lemon juice, sorbate or the like.
  • Another object of the invention is to provide a pie dough for deferred use, which can be stored at refrigeration temperature for several weeks.
  • Another object of the invention is to provide a pie dough for deferred use, exhibiting constant organoleptic qualities.
  • the subject of the invention is a pie dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
  • the lactic acid bacteria [0013] According to one embodiment of the invention, the lactic acid bacteria
  • homofermentative is from the Lactococcus lactis strain.
  • the invention also relates to a method for storing pie dough for deferred use up to 4 to 6 weeks, as mentioned above, in which, after mixing and fermentation, the dough is rolled and cut. in cakes placed in an oxygen-free atmosphere and kept at refrigeration temperature.
  • each pancake of dough is
  • the pie dough for deferred use is, after kneading and fermentation, as a raw dough, rolled, refrigerated, and ready for use.
  • the dough is made from simple and few products: wheat flour, water, fat, salt, and a homofermentative lactic acid bacteria.
  • this lactic acid bacterium is of the Lactococcus lactis strain.
  • the dough does not include yeast or preservatives such as alcohol, vinegar, lemon juice, sorbate or the like. After kneading, the initial fermentation and subsequent conservation are ensured by the lactic acid bacteria.
  • the lactic acid bacteria ensure the production of lactic acid, which lowers the pH of the dough to a value close to 4.1.
  • the lowering of the pH contributes to the lowering of the redox potential of the dough, which leads to a decrease in the possibility of the development of contaminants.
  • most pathogenic bacteria Clostridium botulinum,
  • Campylobacter, for example are unable to thrive.
  • each wafer is packaged in a modified atmosphere, without oxygen.
  • each pancake is rolled up on itself and placed in a cylindrical case filled with an oxygen-free atmosphere, closed and stored at refrigeration temperature, between 2 and 8 ° C, for a period of up to six weeks.
  • refrigeration temperature between 2 and 8 ° C
  • the lactic acid bacterium plays the dual role of an agent of
  • the lactic acid bacterium of the Lactococcus lactis strain exhibits particular qualities and in particular:
  • the pie dough is prepared from the basic products, given in
  • the composition of the pie dough is as follows:
  • composition of the pie dough is as follows:
  • the proportions of water and fat are of the same order of magnitude.
  • the fat is preferably butter.
  • the lactic acid bacteria give the dough a taste of crèmeuddle.
  • the pie dough can be supplemented likely to give it flavor or fragrance.
  • the pie dough is characterized as puff pastry, short pastry, or the like. The preserved pancakes are removed from their packaging, spread out, garnished and the pies thus prepared are subjected to cooking.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP20742333.6A 2019-06-28 2020-06-12 Kuchenteig zur späteren verwendung und verfahren zu seiner konservierung Pending EP3989726A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1907123A FR3097722B1 (fr) 2019-06-28 2019-06-28 Pâte à tarte pour utilisation différée et son procédé de conservation
PCT/FR2020/051012 WO2020260792A1 (fr) 2019-06-28 2020-06-12 Pâte à tarte pour utilisation différée et son procédé de conservation

Publications (1)

Publication Number Publication Date
EP3989726A1 true EP3989726A1 (de) 2022-05-04

Family

ID=68138470

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20742333.6A Pending EP3989726A1 (de) 2019-06-28 2020-06-12 Kuchenteig zur späteren verwendung und verfahren zu seiner konservierung

Country Status (3)

Country Link
EP (1) EP3989726A1 (de)
FR (1) FR3097722B1 (de)
WO (1) WO2020260792A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3133292A1 (fr) * 2022-03-08 2023-09-15 Cerelia Procédé de préparation de pâte feuilletée levée fraîche et viennoiserie fraîche réalisée selon ledit procédé

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6524631B1 (en) * 1999-04-02 2003-02-25 Goodbuy To Dry International Llc Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
JP2006158382A (ja) * 2004-11-12 2006-06-22 Yamazaki Baking Co Ltd 液状醗酵種、冷凍醗酵種生地及びこれらを使用するパンの製造方法
DE102010048082A1 (de) * 2010-10-05 2012-04-05 Anja Baster Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä.
JP2014068583A (ja) * 2012-09-28 2014-04-21 Adeka Corp 可塑性油中水型乳化物、それを用いたベーカリー生地及びベーカリー製品
DE202015104091U1 (de) * 2015-08-05 2015-10-08 Ernst Böcker Gmbh & Co. Kg Vegane Backware oder Backmischung
US20170367353A1 (en) * 2014-12-29 2017-12-28 Mofin S.R.L. Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2602398B1 (fr) 1986-08-11 1988-12-02 Prod Du Mais Pate de patisserie a longue conservation

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6524631B1 (en) * 1999-04-02 2003-02-25 Goodbuy To Dry International Llc Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
JP2006158382A (ja) * 2004-11-12 2006-06-22 Yamazaki Baking Co Ltd 液状醗酵種、冷凍醗酵種生地及びこれらを使用するパンの製造方法
DE102010048082A1 (de) * 2010-10-05 2012-04-05 Anja Baster Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä.
JP2014068583A (ja) * 2012-09-28 2014-04-21 Adeka Corp 可塑性油中水型乳化物、それを用いたベーカリー生地及びベーカリー製品
US20170367353A1 (en) * 2014-12-29 2017-12-28 Mofin S.R.L. Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria
DE202015104091U1 (de) * 2015-08-05 2015-10-08 Ernst Böcker Gmbh & Co. Kg Vegane Backware oder Backmischung

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO2020260792A1 *

Also Published As

Publication number Publication date
FR3097722B1 (fr) 2022-09-30
FR3097722A1 (fr) 2021-01-01
WO2020260792A1 (fr) 2020-12-30

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