ES2348888A1 - Molding bread with added vegetables and herbs and its manufacturing process (Machine-translation by Google Translate, not legally binding) - Google Patents

Molding bread with added vegetables and herbs and its manufacturing process (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2348888A1
ES2348888A1 ES200930014A ES200930014A ES2348888A1 ES 2348888 A1 ES2348888 A1 ES 2348888A1 ES 200930014 A ES200930014 A ES 200930014A ES 200930014 A ES200930014 A ES 200930014A ES 2348888 A1 ES2348888 A1 ES 2348888A1
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Prior art keywords
bread
vegetables
herbs
mixture
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ES200930014A
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ES2348888B2 (en
Inventor
Juan Manuel Alava Ortega
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Imasdea Innovaciones Y Desarrollos Alimentarios S L
IMASDEA INNOVACIONES Y DESARROLLOS ALIMENTARIOS SL
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Imasdea Innovaciones Y Desarrollos Alimentarios S L
IMASDEA INNOVACIONES Y DESARROLLOS ALIMENTARIOS SL
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Priority to ES200930014A priority Critical patent/ES2348888B2/en
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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
    • 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

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

Abstract

Sliced bread with added vegetables and herbs, whose composition includes, in addition to the ingredients of a bread dough, a quantity comprised between 1-6% of at least the following vegetables, dehydrated and sliced: tomato, olives and red pepper and green; and between 0.5 and 3%, a mixture of at least the following herbs: oregano, basil and thyme; percentages referred to the total weight of the mixture. (Machine-translation by Google Translate, not legally binding)

Description

Pan de molde con verduras y hierbas añadidas y su proceso de fabricación.Sliced bread with vegetables and herbs added and Its manufacturing process.

Objeto de la invenciónObject of the invention

La presente invención se refiere a un producto tipo pan de molde, de ternura, suavidad de miga y estructura alveolar cerrada, que se elabora añadiendo a la masa del pan una serie de verduras y hierbas propias de la denominada dieta mediterránea, para conseguir un producto final, con las características del pan de molde, con una miga de color crema y el aroma característico de hierbas y verduras típicas mediterráneas.The present invention relates to a product type bread, tenderness, crumb softness and structure closed alveolar, which is made by adding to the bread dough a series of vegetables and herbs of the so-called diet Mediterranean, to get a final product, with the features of the bread, with a cream crumb and the characteristic aroma of typical herbs and vegetables Mediterranean

Así mismo, se refiere la invención al proceso de fabricación por medios industriales de un pan de molde de este tipo.Likewise, the invention refers to the process of industrial manufacturing of a bread of this kind.

Antecedentes de la invenciónBackground of the invention

Actualmente el pan de molde es un producto que forma parte de la dieta de muchas personas. Desde su invención apenas si ha sufrido alteraciones en lo que a productos añadidos se refiere, siendo las únicas novedades conocidas la del pan de molde integral, elaborado con harina integral o con aditamento de salvado, o el pan de molde sin corteza, que como su propio nombre indica es un pan al que se le elimina la corteza que produce la cocción.Currently, bread is a product that It is part of the diet of many people. Since its invention it has hardly suffered alterations in what to added products refers, being the only known novelties of bread wholemeal, made with wholemeal flour or bran attachment, or the crusty bread without crust, which as its name indicates is a bread that removes the crust that produces cooking.

Descripción de la invenciónDescription of the invention

El problema que presenta el pan de molde tradicional para determinadas personas es su falta de sabor; para otras, especialmente para los niños es la falta del aporte necesario de fibra, vitaminas y minerales que poseen las verduras.The problem with bread Traditional for certain people is its lack of flavor; for others, especially for children is the lack of the necessary input of fiber, vitamins and minerals that vegetables possess.

Así pues, el pan de molde objeto de esta invención, al incluir verduras y hierbas aromatizantes en su composición, constituye un referente novedoso que presenta características sensoriales y nutricionales distintas al pan de molde tradicional, convirtiéndolo así en más atractivo para el consumidor al combinar componentes beneficiosos contenidos en las verduras, con otros ingredientes de gran valor procedentes de la harina y demás componentes del pan de molde.Thus, the bread of this object invention, by including flavoring vegetables and herbs in its composition, constitutes a novel reference that presents sensory and nutritional characteristics other than bread traditional mold, making it more attractive to the consumer by combining beneficial components contained in the vegetables, with other valuable ingredients from the flour and other components of bread.

Este tipo de pan, que se podría denominar "mediterráneo", por incluir componentes propios de la dieta mediterránea, se elabora a partir de una mezcla de hierbas y verduras típicas mediterráneas en la masa de pan de molde tradicional que incluye: harina, agua, levadura, sal, azúcar, aceite o grasa, estabilizadores de masas, ácido ascórbico, enzimas, conservantes, aromas, gluten, fibras, entre otros.This type of bread, which could be called "Mediterranean", to include own components of the diet Mediterranean, is made from a mixture of herbs and typical Mediterranean vegetables in the bread dough Traditional that includes: flour, water, yeast, salt, sugar, oil or fat, mass stabilizers, ascorbic acid, enzymes, preservatives, aromas, gluten, fibers, among others.

Las verduras deshidratadas, entran a forma parte del pan de molde en un tanto por ciento comprendido entre 1% y 6% con respecto al peso total de la mezcla. Se trata de varias verduras elegidas entre las siguientes, con las cantidades que a continuación se indican:Dehydrated vegetables, become part of the bread in a percentage between 1% and 6% with respect to the total weight of the mixture. It is several vegetables chosen from the following, with the amounts that follow They indicated:

a)to)
Tomate 0-4%Tomato 0-4%

b)b)
Pimiento rojo 0-4%Red pepper 0-4%

c)C)
Pimiento verde 0-4%Green pepper 0-4%

d)d)
Aceitunas 0-4%0-4% olives

e)and)
Cebolla 0-2%Onion 0-2%

f)F)
Ajo 0-2%Garlic 0-2%

g)g)
Berenjena 0-2%Eggplant 0-2%

h)h)
Calabacín 0-2%, yZucchini 0-2%, Y

i)i)
Alcachofas 0-2%Artichokes 0-2%

Las verduras que se estiman imprescindibles son las siguientes y los tantos por ciento referidos al peso total de la mezcla, que concretamente se proponen para obtener un producto óptimo, son los siguientes:The vegetables that are considered essential are the following and the percentages referred to the total weight of the mixture, which are specifically proposed to obtain a product optimal, are the following:

a)to)
Tomate 0,8-2,5%Tomato 0.8-2.5%

b)b)
Pimiento rojo 0,1-1%Red pepper 0.1-1%

c)C)
Pimiento verde 0,1-1%; y0.1-1% green pepper; Y

d)d)
Aceitunas 0,1-1%Olives 0.1-1%

Las restantes verduras: cebolla, ajo, berenjena, calabacín y alcachofas, son opcionales y entran a formar parte en la mezcla como máximo en las cantidades indicadas anteriormente.The remaining vegetables: onion, garlic, eggplant, Zucchini and artichokes are optional and become part of the Mix at most in the amounts indicated above.

Las hierbas entran a forma parte del pan de molde en un tanto por ciento comprendido entre 0,5% y 3% con respecto al peso total de la mezcla. Se trata de varias hierbas elegidas entre las siguientes:Herbs are part of the bread of mold in a percent between 0.5% and 3% with with respect to the total weight of the mixture. It is several herbs chosen from the following:

a)to)
OréganoOregano

b)b)
AlbahacaBasil

c)C)
TomilloThyme

d)d)
RomeroRosemary

e)and)
Comino; yCumin; Y

f)F)
LaurelLaurel

Cada una de ellas entra a formar parte en cantidades comprendidas entre 0-3%, preferentemente entre 0-1%, del peso total de la mezcla.Each of them becomes part of amounts between 0-3%, preferably between 0-1%, of the total weight of the mixture.

Las hierbas que se estiman imprescindibles son las siguientes y los tantos por ciento referidos al peso total de la mezcla, que concretamente se proponen para obtener un producto óptimo, son los siguientes:The herbs that are considered essential are the following and the percentages referred to the total weight of the mixture, which are specifically proposed to obtain a product optimal, are the following:

a)to)
Orégano 0,1-1,5%Oregano 0.1-1.5%

b)b)
Albahaca 0,1-1,5%; yBasil 0.1-1.5%; Y

c)C)
Tomillo 0,1-1,5%Thyme 0.1-1.5%

Las restantes hierbas: romero, comino y laurel, son opcionales y entran a formar parte en la mezcla como máximo en las cantidades indicadas anteriormente.The remaining herbs: rosemary, cumin and bay leaf, they are optional and become part of the mix at most in the amounts indicated above.

El proceso de fabricación se inicia introduciendo los ingredientes propios de una masa de pan de molde en una amasadora para masas de pan de molde. Entre los ingredientes se puede incluir harina, agua, levadura, sal, azúcar, aceite o grasa, estabilizadores de masas, ácido ascórbico, enzimas, conservantes, aromas, gluten, fibras, entre otros.The manufacturing process starts introducing the ingredients of a bread dough in a dough mixer for bread doughs. Among the ingredients flour, water, yeast, salt, sugar, oil or fat, mass stabilizers, ascorbic acid, enzymes, preservatives, aromas, gluten, fibers, among others.

El amasado se realiza a temperatura entre 24 y 30°C por el tiempo que tarda en formarse una masa con las características propias de una masa de pan, y dependerá del tipo de amasadora utilizada. Tras el amasado se añaden en la amasadora las hierbas, entre las que se encuentra el orégano tomillo, entre otros y las verduras, tomate, aceitunas, pimiento, entre otros, y se amasa de nuevo hasta la homogenización de la masa y los componentes añadidos.Kneading is done at a temperature between 24 and 30 ° C for the time it takes to form a dough with the characteristics of a bread dough, and will depend on the type of kneader used. After kneading the kneading machines are added herbs, among which is thyme oregano, among others and vegetables, tomatoes, olives, peppers, among others, and kneaded again until the homogenization of the dough and the components added.

La masa se divide en piezas según el tamaño del molde o producto a fabricar, en el que se va a hacer el pan. Las piezas se bolean (se someten a presión contra una superficie rígida con la finalidad de obtener una pieza compacta y fina) en una boleadora de masas y se deja reposar entre 3 y 10 minutos. Las masas reposadas se moldean formando los camotes que se depositan en los moldes o bandejas. Se fermenta entre 1 y 3 h, tras lo cual se hornea entre 20 y 40 minutos.The dough is divided into pieces according to the size of the mold or product to be manufactured, in which the bread is going to be made. The pieces are bolted (they are pressed against a rigid surface in order to obtain a compact and fine piece) in a mass boleadora and let stand for 3 to 10 minutes. The masses rests are molded forming sweet potatoes that are deposited in molds or trays. It is fermented for 1 to 3 hours, after which it is baked between 20 and 40 minutes.

El producto final se retira de la linea de proceso para pasar al enfriado tras el cual se embolsa.The final product is removed from the line of process to move to cooling after which it is bagged.

Una vez descrita suficientemente la naturaleza de la invención, se hace constar a los efectos oportunos que los materiales, forma, tamaño y disposición de los elementos descritos podrán ser modificados, siempre y cuando ello no suponga una alteración de las características esenciales de la invención que se reivindican a continuación.Once nature is sufficiently described of the invention, it is stated for the appropriate purposes that Materials, shape, size and arrangement of the elements described may be modified, as long as this does not imply alteration of the essential characteristics of the invention that is claim below.

Claims (8)

         \global\parskip0.930000\baselineskip\ global \ parskip0.930000 \ baselineskip
1. Pan de molde con verduras y hierbas añadidas, cuya composición incluye ingredientes propios de una masa de pan de molde: harina, agua, levadura, sal, azúcar, aceite o grasa, estabilizadores de masas, ácido ascórbico, enzimas, conservantes, aromas, gluten, fibras, y se caracteriza porque, además de las materias primas que entran a formar parte en la masa de pan de molde, la composición incluye adicionalmente una cantidad comprendida entre 1-6% de al menos las siguientes verduras, deshidratadas y troceadas: tomate, aceitunas y pimiento rojo y verde; y entre 0,5 y 3%, una mezcla de al menos las siguientes hierbas: orégano, albahaca y tomillo; porcentajes referidos al peso total de la mezcla.1. Sliced bread with vegetables and herbs added, whose composition includes ingredients of a bread dough: flour, water, yeast, salt, sugar, oil or fat, dough stabilizers, ascorbic acid, enzymes, preservatives, aromas , gluten, fibers, and is characterized in that, in addition to the raw materials that become part of the bread dough, the composition additionally includes an amount comprised between 1-6% of at least the following vegetables, dehydrated and chopped : tomato, olives and red and green pepper; and between 0.5 and 3%, a mixture of at least the following herbs: oregano, basil and thyme; percentages referring to the total weight of the mixture. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
2. Pan de molde, según la reivindicación anterior, caracterizado porque las verduras entran a formar parte en la composición del pan en los siguientes tantos por ciento, referidos al peso total de la mezcla:2. Sliced bread according to the preceding claim, characterized in that the vegetables become part of the bread composition in the following percentages, based on the total weight of the mixture:
a)to)
Tomate 0-4%Tomato 0-4%
b)b)
Pimiento rojo 0-4%Red pepper 0-4%
c)C)
Pimiento verde 0-4%; y0-4% green pepper; Y
d)d)
Aceitunas 0-4%0-4% olives 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3. Pan de molde, según las reivindicaciones anteriores, caracterizado porque las verduras entran a formar parte en la composición del pan, preferentemente, en los siguientes tantos por ciento, referidos al peso total de la mezcla:3. Sliced bread, according to the preceding claims, characterized in that the vegetables become part of the bread composition, preferably in the following percentages, based on the total weight of the mixture:
a)to)
Tomate 0,8-2,5%Tomato 0.8-2.5%
b)b)
Pimiento rojo 0,1-1%Red pepper 0.1-1%
c)C)
Pimiento verde 0,1-1%; y0.1-1% green pepper; Y
d)d)
Aceitunas 0,1-1%Olives 0.1-1% 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
4. Pan de molde, según la reivindicación anterior, caracterizado porque las hierbas entran a formar parte en la composición del pan en los siguientes tantos por ciento, referidos al peso total de la mezcla:4. Bread, according to the preceding claim, characterized in that the herbs become part of the bread composition in the following percentages, based on the total weight of the mixture:
a)to)
Orégano 0-3%Oregano 0-3%
b)b)
Albahaca 0-3%; yBasil 0-3%; Y
c)C)
Tomillo 0-3%.Thyme 0-3%. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
5. Pan de molde, según la reivindicación anterior, caracterizado porque las verduras entran a formar parte en la composición del pan, preferentemente, en los siguientes tantos por ciento, referidos al peso total de la mezcla:5. Sliced bread according to the preceding claim, characterized in that the vegetables become part of the bread composition, preferably in the following percentages, based on the total weight of the mixture:
a)to)
Orégano 0,1-1,5%Oregano 0.1-1.5%
b)b)
Albahaca 0,1-1,5%; yBasil 0.1-1.5%; Y
c)C)
Tomillo 0,1-1,5%Thyme 0.1-1.5% 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
6. Pan de molde, según las reivindicaciones anteriores, caracterizado porque, además de las verduras indicadas en las reivindicaciones anteriores, entran a formar parte en la composición del pan algunas de las siguientes verduras:6. Bread, according to the preceding claims, characterized in that, in addition to the vegetables indicated in the preceding claims, some of the following vegetables become part of the bread composition:
a)to)
Cebolla,Onion,
b)b)
Ajo,Garlic,
c)C)
Berenjena,Eggplant,
d)d)
Calabacín; yZucchini; Y
e)and)
AlcachofasArtichokes
Cada una de ellas en cantidades comprendidas entre 0-4%, preferentemente entre 0-2%, del peso total de la mezcla.Each of them in quantities included between 0-4%, preferably between 0-2%, of the total weight of the mixture. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
7. Pan de molde, según las reivindicaciones anteriores, caracterizado porque, además de las hierbas indicadas en las reivindicaciones anteriores, entran a formar parte en la composición del pan algunas de las siguientes:7. Bread, according to the preceding claims, characterized in that, in addition to the herbs indicated in the preceding claims, some of the following become part of the bread composition:
a)to)
Romero,Rosemary,
b)b)
Comino; yCumin; Y
c)C)
LaurelLaurel
Cada una de ellas en cantidades comprendidas entre 0-3%, preferentemente entre 0-1%, del peso total de la mezcla.Each of them in quantities included between 0-3%, preferably between 0-1%, of the total weight of the mixture. 
         \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
8. Procedimiento de obtención del pan de molde con verduras y hierbas añadidas, descrito en las reivindicaciones anteriores, caracterizado porque, después de una primera fase de mezcla y amasado de los ingredientes propios de una masa de pan de molde en una amasadora y antes de proceder a las fases de división en piezas, reposo, moldeo, fermentación y horneo del pan, se añaden en la amasadora las hierbas y las verduras y se amasa de nuevo hasta la homogenización de la masa y los componentes añadidos.8. Method of obtaining the bread with vegetables and herbs added, described in the preceding claims, characterized in that, after a first phase of mixing and kneading the own ingredients of a dough of bread in a kneader and before proceed to the phases of division into pieces, rest, molding, fermentation and baking of the bread, the herbs and vegetables are added in the kneader and kneaded again until the dough is homogenized and the components added.
ES200930014A 2009-03-27 2009-03-27 MOLDING BREAD WITH VEGETABLES AND HERBS ADDED AND ITS MANUFACTURING PROCESS. Expired - Fee Related ES2348888B2 (en)

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Citations (7)

* 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
DE29803964U1 (en) * 1998-03-07 1998-06-04 Koch Bernhard loaf
WO2001000036A1 (en) * 1999-06-28 2001-01-04 Elio Trabucco Skewer shaped food product
US6365213B1 (en) * 1999-09-30 2002-04-02 Syde A. Taheri Method and combination for producing supplement-enhanced solid food product
US20040052916A1 (en) * 2002-09-16 2004-03-18 Ree Sook Hee Bread utilizing vegetables for their nutritional value and method for making
WO2006090017A1 (en) * 2005-02-21 2006-08-31 Mouska Epouse Barbier Annie Method for making vegetable- or fruit-bread and resulting products
US20070184160A1 (en) * 2004-02-16 2007-08-09 Leyla Josef Vegetable dough, a process for its production and vegetable bakery products made therewith

Patent Citations (7)

* 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
DE29803964U1 (en) * 1998-03-07 1998-06-04 Koch Bernhard loaf
WO2001000036A1 (en) * 1999-06-28 2001-01-04 Elio Trabucco Skewer shaped food product
US6365213B1 (en) * 1999-09-30 2002-04-02 Syde A. Taheri Method and combination for producing supplement-enhanced solid food product
US20040052916A1 (en) * 2002-09-16 2004-03-18 Ree Sook Hee Bread utilizing vegetables for their nutritional value and method for making
US20070184160A1 (en) * 2004-02-16 2007-08-09 Leyla Josef Vegetable dough, a process for its production and vegetable bakery products made therewith
WO2006090017A1 (en) * 2005-02-21 2006-08-31 Mouska Epouse Barbier Annie Method for making vegetable- or fruit-bread and resulting products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Resumen de la base de datos WPI. Recuperado de EPOQUE. Nº acceso 1997-200489 (18), DW 199718 & NL 1002365 C (VAN DEN DUNGEN, A.J.) 12.02.1997 *

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