ES2323930B1 - PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF PAN DE MOLD. - Google Patents
PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF PAN DE MOLD. Download PDFInfo
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- ES2323930B1 ES2323930B1 ES200800182A ES200800182A ES2323930B1 ES 2323930 B1 ES2323930 B1 ES 2323930B1 ES 200800182 A ES200800182 A ES 200800182A ES 200800182 A ES200800182 A ES 200800182A ES 2323930 B1 ES2323930 B1 ES 2323930B1
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- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- 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
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Procedimiento para la fabricación industrial de pan de molde.Procedure for the industrial manufacture of bread.
La presente invención hace referencia a un procedimiento de fabricación de un pan de molde cuya corteza posee propiedades prácticamente análogas a la miga en cuanto a color, grado de humedad y propiedades organolépticas, y la materia prima utilizada posee bajos niveles de azúcar y lactosuero, que comprende al menos un ciclo de cocción realizado en un horno de vapor a una temperatura comprendida entre 85ºC y 155ºC y utilizando vapor como única fuente de calor. Dicho ciclo de cocción tiene una duración comprendida entre 25 y 70 minutos. El proceso de cocción objeto de la presente invención puede también estar integrado por dos ciclos de cocción: el primero, a una temperatura comprendida entre 85ºC y 110ºC durante un tiempo comprendido entre 5 y 25 minutos y utilizando vapor como única fuente de calor, y el segundo, a una temperatura comprendida entre 95ºC y 155ºC durante un tiempo comprendido entre 10 a 40 minutos y utilizando vapor y aire como fuente de calor.The present invention refers to a manufacturing process of a bread whose crust has properties almost analogous to the crumb in terms of color, degree of moisture and organoleptic properties, and the raw material used has low levels of sugar and whey, which includes at least one cooking cycle performed in a steam oven at a temperature between 85ºC and 155ºC and using steam as Only source of heat. Said cooking cycle has a duration between 25 and 70 minutes. The cooking process object of the present invention can also be integrated by two cycles Cooking: the first, at a temperature between 85ºC and 110 ° C for a time between 5 and 25 minutes and using steam as the only source of heat, and the second, at a temperature between 95ºC and 155ºC for a while between 10 to 40 minutes and using steam and air as heat source.
Description
Procedimiento para la fabricación industrial de pan de molde.Procedure for the industrial manufacture of bread.
La presente invención se refiere a un procedimiento para la fabricación de un pan de molde cuya corteza posee unas características prácticamente idénticas a la miga, y la materia prima utilizada posee bajos niveles de azúcar y lactosuero.The present invention relates to a procedure for the manufacture of a bread whose crust it has characteristics almost identical to the crumb, and the raw material used has low sugar levels and whey
El pan de molde, como resultado del proceso de cocción a temperaturas superiores a 200ºC con que se fabrica, posee generalmente una corteza externa que difiere de la parte interna (o miga) en cuanto a sus características esenciales (color, humedad, propiedades organolépticas).Sliced bread, as a result of the process of cooking at temperatures above 200ºC with which it is manufactured, has usually an outer cortex that differs from the inner part (or crumb) in terms of its essential characteristics (color, humidity, organoleptic properties).
Se ha demostrado que esta corteza puede generar cierto rechazo en el consumidor, llevándole a eliminar la parte externa de la rebanada de pan antes de ser consumida, lo que incrementa la cantidad de residuos y el gasto en el que incurren tanto el fabricante como el consumidor (US2007/0110845).It has been shown that this bark can generate certain rejection in the consumer, leading him to eliminate the part external slice of bread before being consumed, which increases the amount of waste and the expense they incur both the manufacturer and the consumer (US2007 / 0110845).
Este hecho ha llevado a los solicitantes de la presente invención a investigar sobre un método de obtención de un nuevo pan de molde cuya corteza posee propiedades muy similares a la miga en cuanto a color, grado de humedad y propiedades organolépticas, y que se fabrica a partir de una materia prima con un bajo nivel de azúcar y lactosuero. A excepción de la solicitud de patente citada, se desconoce la existencia de otros documentos del estado de la técnica relevantes para la presente solicitud.This fact has led to the applicants of the present invention to investigate a method of obtaining a new bread whose crust has properties very similar to the crumb in terms of color, moisture content and properties organoleptic, and that is manufactured from a raw material with a low level of sugar and whey. Except for the request of cited patent, the existence of other documents is unknown of the state of the art relevant to the present application.
La presente invención trata del procedimiento de fabricación de un pan de molde utilizando una materia prima con bajo nivel de azúcar y lactosuero, y cuya corteza posee unas características prácticamente análogas a la miga en cuanto a color, grado de humedad y propiedades organolépticas.The present invention deals with the process of manufacture of a bread using a raw material with low level of sugar and whey, and whose crust has some characteristics almost analogous to the crumb in terms of color, degree of humidity and organoleptic properties.
Dicho procedimiento comprende, al menos, un ciclo de cocción realizado en un horno de vapor a una temperatura comprendida entre 85ºC y 155ºC, ambos límites incluidos, utilizando vapor como única fuente de calor. El tiempo de duración del ciclo de cocción está comprendido entre 25 y 70 minutos incluidos ambos límites, siempre que el procedimiento de fabricación del pan de molde comprenda únicamente un ciclo.Said process comprises at least one cooking cycle performed in a steam oven at a temperature between 85ºC and 155ºC, both limits included, using steam as the only source of heat. Cycle time cooking is between 25 and 70 minutes including both limits, provided that the bread-making process of Mold comprise only one cycle.
En una realización preferente, el ciclo de cocción se realiza a una temperatura comprendida entre 100ºC y 150ºC incluidos ambos límites, y más preferentemente aún a 100ºC, temperatura a la que se consiguen las condiciones óptimas de trabajo.In a preferred embodiment, the cycle of cooking is carried out at a temperature between 100 ° C and 150ºC including both limits, and more preferably even at 100ºC, temperature at which the optimum conditions of job.
Asimismo, en una realización preferente, el tiempo de duración del ciclo de cocción está comprendido entre 50 y 60 minutos incluidos ambos límites, y más preferentemente aún tiene una duración de 55 minutos.Also, in a preferred embodiment, the duration of the cooking cycle is between 50 and 60 minutes including both limits, and more preferably even more It lasts 55 minutes.
El procedimiento de fabricación de pan de molde objeto de la presente invención también puede comprender dos fases o ciclos de cocción, realizándose ambos en un horno de vapor con las siguientes condiciones ambientales:The breadmaking process object of the present invention can also comprise two phases or cooking cycles, both being carried out in a steam oven with The following environmental conditions:
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- el primer ciclo de cocción del producto se realiza a una temperatura comprendida entre 85ºC y 110ºC incluidos ambos límites, y utilizando vapor como única fuente de calor.he First product cooking cycle is carried out at a temperature between 85ºC and 110ºC including both limits, and using steam as the only source of heat.
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- El segundo ciclo de cocción del producto se realiza a una temperatura comprendida entre 95ºC y 155ºC incluidos ambos límites, y utilizando vapor y aire como fuente de calor.He second product cooking cycle is carried out at a temperature between 95ºC and 155ºC including both limits, and using steam and air as a source of heat.
En el procedimiento descrito, las condiciones óptimas de trabajo en el primero de los ciclos de cocción se consiguen a la temperatura de 100ºC. La duración de dicho ciclo es de 5 a 25 minutos incluidos ambos límites, preferentemente de 10 a 20 minutos, incluidos ambos límites, y más preferentemente aún de 15 minutos.In the procedure described, the conditions Optimal working in the first of the cooking cycles is they get at the temperature of 100 ° C. The duration of said cycle is 5 to 25 minutes including both limits, preferably 10 to 20 minutes, including both limits, and more preferably even more 15 minutes.
En lo que se refiere al segundo ciclo del procedimiento, éste se realiza preferentemente a una temperatura comprendida entre 100ºC y 150ºC incluidos ambos límites, consiguiéndose las condiciones óptimas de trabajo a 130ºC.As regards the second cycle of procedure, this is preferably performed at a temperature between 100ºC and 150ºC including both limits, achieving the optimal working conditions at 130ºC.
La duración del segundo ciclo de cocción está comprendida entre 10 y 40 minutos incluidos ambos límites, preferentemente entre 15 y 30 minutos, incluidos ambos límites, y más preferentemente aún entre 18 y 20 minutos, incluidos ambos límites.The duration of the second cooking cycle is between 10 and 40 minutes including both limits, preferably between 15 and 30 minutes, including both limits, and more preferably even between 18 and 20 minutes, including both limits.
Claims (16)
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- Primer ciclo de cocción del producto a una temperatura comprendida entre 85ºC y 110ºC incluidos ambos límites, utilizando vapor como única fuente de calor.First product cooking cycle at a temperature between 85ºC and 110ºC including both limits, using steam as sole heat source.
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- Segundo ciclo de cocción del producto a una temperatura comprendida entre 95ºC y 155ºC incluidos ambos límites, utilizando vapor y aire como fuente de calor.Second cooking cycle of the product a a temperature between 95ºC and 155ºC including both limits, using steam and air as a source of heat.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200800182A ES2323930B1 (en) | 2008-01-24 | 2008-01-24 | PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF PAN DE MOLD. |
PCT/ES2008/000741 WO2009092829A1 (en) | 2008-01-24 | 2008-11-27 | Method for industrial production of a tin loaf |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200800182A ES2323930B1 (en) | 2008-01-24 | 2008-01-24 | PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF PAN DE MOLD. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2323930A1 ES2323930A1 (en) | 2009-07-27 |
ES2323930B1 true ES2323930B1 (en) | 2010-05-14 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200800182A Active ES2323930B1 (en) | 2008-01-24 | 2008-01-24 | PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF PAN DE MOLD. |
Country Status (2)
Country | Link |
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ES (1) | ES2323930B1 (en) |
WO (1) | WO2009092829A1 (en) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2289900B1 (en) * | 2005-11-16 | 2008-08-01 | Bimbo, S.A. | "BREAD AND PROCEDURE FOR OBTAINING." |
ES2289901B1 (en) * | 2005-11-16 | 2008-08-01 | Bimbo, S.A. | MOLDING BREAD AND PROCEDURE FOR OBTAINING. |
ES2291141B2 (en) * | 2007-06-25 | 2008-12-16 | Panrico, S.L. | "PROCEDURE FOR THE INDUSTRIAL MANUFACTURE OF MOLDING BREAD WITH A CORTEZA OF INTENSITY OF COLOR NOT SUPERIOR TO MIGA, AND CORRESPONDING DEVICE". |
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2008
- 2008-01-24 ES ES200800182A patent/ES2323930B1/en active Active
- 2008-11-27 WO PCT/ES2008/000741 patent/WO2009092829A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2009092829A1 (en) | 2009-07-30 |
ES2323930A1 (en) | 2009-07-27 |
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