FI59909C - FREQUENCY FRAMING PROCESSING BAGER PRODUCTS - Google Patents

Description

755 ^ 71 Tri ANNOUNCEMENT r 0 _ _ Λ jjäBfia Li 1) uTLAGG AND SSKRI FT 59909 (45) Pater, t 'ddelat' (51) Kv.ik.Va.3 a 21 D 13/00, A 23 L 1 / 34 FINLAND — FINLAND (21) PKmttlhtkmnu · - PaMnansSkiiing 75l6l8 (22) H »k * ml * clouds - An * 6knlng * dag 02.06,75 '(23) AlkupUvt - Giltlghetidag 02.06.T5 (41) Tullut lulklMktl - Blivlt offent off .75

Patent and Registry Administrators .... .....

0. . . ... , (44) Date of sight and date of IcuuLjuHuliu. - 31.07.8l

Patent- oeh registerstyrelten '' Antöktn utlagd och utl. «Krlftm publlc.nd (32) (33) (31) Requested« uolkuu * —Begird prloritet 1 ^ .06.7 ^ - 29.03.75 Federal Republic of Germany-Förbundsrepub-liken TysklandtDE) P 2128699-5, P 25ΐ1ΐβ3 · 3 (71) CH Boehringer Sohn, D-6507 Ingelheim am Rhein, Federal Republic of Germany Förbundsrepubliken Tyskland (DE) (72) Gunter M. Voss, Breithrunn, Hans Elmar Bisle, Ingelheim / Rhein,

Federal Republic of Germany-Förbundsrepubliken Tyskland (DE) (7l) Leitzinger Oy (5I) Method for the production of a bakery product - Förfarande för framst-ällning av en hällbar bageriprodukt

The invention relates to a process for the preparation of a bakery product having a low moisture content and consisting of a core and an outer crust of bread dough or bread dough.

As a result of current living conditions, such as long absences due to travel, car travel, school, etc., small snacks are increasingly needed, which must be ready to eat and easy to handle. For this purpose, recourse is often made to confectionery products such as confectionery, chocolate (also filled) and bars (with various, partially fat-filled fillings and chocolate coating teas).

All of these products have certain disadvantages for various reasons that are not suitable for frequent eating. Nor can their composition always be considered favorable for appropriate and modern nutrition.

Chocolate and chocolate coatings are very temperature sensitive; they 2,599Ö9 melt and become soft and oily when stored, for example in a warm car or school, causing staining and soiling of hands and (especially in children) clothing and furniture.

In addition, although their sweetness first causes a craving to eat them, it quickly leads to a certain feeling of supersaturation or aversion to these sweet products. In addition, sweet quickly causes a strong feeling of thirst, which prevents them from eating more.

As a result, these disadvantages are avoided by eating chocolate with bread - a very tasty combination that is also used in advertising when it is recommended to eat small chocolate bars on top of the bread slices at the same time as a grater.

Disadvantages also occur here: Firstly, the gluing or staining of the chocolate is not prevented, and no solid bond is formed between the chocolate and the bread, so that there is a risk that this coating will fall and break when broken. in addition, it is difficult to have immediate access to bread at the place in question, i.e. in order to be able to eat chocolate bars outside the home, one must always bring bread and make it to taste.

Also known are filled wafers, which, however, contain some other, soft filling; and in the case of waffle crusts, it is a question of coffee bread which does not have a strong bread character.

It is an object of the present invention, while avoiding the disadvantages described above, to combine the preferred flavor combination of bread with nutrient, which is best used with bread.

The method according to the invention is characterized in that the core and the outer crust are produced in one operation by simultaneous extrusion, whereby the bread mass or dough forming the outer crust is passed as a jacket over the elongated inner nozzle part of the multiple nozzle and then baked or dried while the core is formed.

3,59909

Proteins, vitamins and trace elements can be added to the product for physiologically valuable nutrition. In a preferred embodiment of the invention, the bakery product is made with a kernel which is chocolate and forms a hollow body which is filled with a richly flavored fruit pulp.

Instead of the chocolate filling, other sweet fillings can also be placed in the bread cavity, such as yoghurt, yoghurt-containing masses, fluff, marzipan, caramel mass, toffee, etc.

However, the invention is not limited to the bread crust / sweetener combination; thus, for example, meat products, such as salami sausages, or cheeses may be used as fillings.

The individual layers of the novel nutrient can be prepared as follows:

Other foods, such as organic or dissolved starch, glucose, sorbitol, protein, or legally permitted food additives such as calcium propionate, may be used to improve the binding capacity of the bread dough. Besides, it can be enriched with vitamins and trace elements.

The sweetening mass required for the core (for example chocolate, caramel or toffee) can be prepared in a manner known per se (for example by mixing, kneading or frothing) from protein, fat, sugar, sugar substitutes and / or cocoa and also enriched with vitamins and trace elements. Other starting materials which may be required for filling the kernel, such as yoghurt pulp or cheeses or meat products, can also be prepared in a manner known per se.

On the other hand, if desired, the sweet kernel can also be filled in a manner known per se, for example by means of a pump, also with rich grating, preferably with a slightly acidic fruit pulp (fruit flesh, paste or gel). Whole pieces of fruit can also be used.

To make the layers, the individual masses are fed to the extruder separately. In this case, a rectangular, semicircular, round or oval rod or some other shaped rod with a cross-section of 4,59909 of about 5 to 30 mm is formed. The outer crust of this bar is made of bread dough, the inner crust is made of sweetening pulp with fruit pulp, in a ratio of 1: 5-5: 1, usually 1: 3 to 3: 1, preferably in a ratio of 1: 1. closed kapos, the size and shape of which, for example, are similar to those of ordinary caramels or confectionery.

The possible fat crystal structure is then obtained immediately in connection with the preparation of the "seed". The core is then semi-hard and not completely dense with a small consistency in the structure. The rod is cut into portion-sized pieces and packed airtight immediately or after corresponding drying (possibly under vacuum) and / or greasing, possibly with a suitable coating and the like, which are intended to provide a surface of a certain structure.

If the bread dough is baked only after it has left the nozzle, the inner mouthpiece for the core must be extended over the heating zone so that the filling takes place against the pre-baked crust.

Another possibility is to prepare the core by means of the prior art into a hollow chocolate body in advance. Then it has a harder consistency and gives a so-called "crumbling" feel. This kernel can then be filled with fruit flesh and placed in hollow pieces or in two crust halves of bread mass as described above.

The package is conveniently made so that it can be opened by hand ("hand package").

The invention is described in more detail below.

Example 1 a) Bread mass: 70.0 kg of rye flour, type 1150 30.0 kg of wheat flour, type 1050 3.0 kg of yeast 0.8 kg of dough leavener (equivalent to about 0.7 kg of citric acid) 2.0 kg of cooking salt 60.70 liters of water The dough made from these ingredients is allowed to stand for about 45 minutes at a dough temperature of about 27 ° C and then treated with 5,59909 in the usual manner. The molded dough pieces are baked at 240/220 ° C, allowing the temperature to drop.

Once the bread has cooled, this is broken into pieces in a blender or grater. The crumbs are mixed with 0 / 05-0.1% calcium propionate and the humidity is adjusted as desired.

(b) Sweetening matter: 800 g of cocoa butter (or "Fremdfett fat") 1200 g of cocoa mass 1100 g of whole milk powder (or skimmed milk) 6900 g of sugar (or sugar substitute)

The pulps are extruded in a 1: 1 ratio through a multiple nozzle, simultaneously pumping a thin rod of passion fruit pulp into the center of the core. It is cut into portion-sized pieces and packed airtight.

Example 2

According to Example 1, but the bread is baked in a microwave oven to avoid crusting.

Example 3

The recipe is as in Example 1, but the bread is baked in a pump nickel cabinet (water bath, so-called Wiilbern baking ovens).

Example 4

Bread crumbs as in Example 1, 2 or 3 + 5% crystallized egg white 5% water 5% coconut fat, m.p. 27-30 ° C.

Sweetening mass as in Example 1.

Example 5

Bread crumbs as in Example 1, 2 or 3.

The crumbs are spread on grids and dried and / or roasted.

+ 30% 70% sorbitol 20% water

Sweetening composition as in Example 1 6 59909

Vitamin

Vitamin B ^

Vitamin B, 6

Vitamin B ^

Vitamin C Vitamin E Nicotinic acid amide Potassium D-pantothenate

Example 6

The bread dough according to Example 1 is baked on baking trays with recesses, for example 22 x 90 x 11 mm (width x length x height) - resembling "Mohrenkopf trays" - or crust-side on baking trays with recessed molds, for example 30 x 100 x 15 mm (width x length x depth), and an upper mold measuring 22 x 90 x 11 mm.

From a mass of 2200 g of cocoa butter 1000 g of cocoa mass 1300 g of whole milk powder 5500 g of sugar (or sugar substitute) are made into corresponding round pieces, possibly while enclosing 22 x 90 mm fruit flesh and placing in the two halves described above. The combination of the ingredients into one piece can take place by means of heat or by spraying on the inner surfaces of the shell halves a pre-gluing food, such as sugar syrup.

Example 7

A mass of shredded bread, to which a leavening agent (air, carbon dioxide, nitrogen, baking powder), deer horn salt) may be extruded through the outer part of the multiple nozzle, the inner part of the nozzle being elongated into a tube.

The mass then moves forward as a layer on the surface of this tube, in the inner part of which the core mass moves forward. In this case, they pass into a microwave zone that shines the masses. After passing through the cooling zone, the shell protrudes over the inner mouthpiece, whereby the shell 7 and the core merge. The rod is cut into portions and packaged. Instead of bread dough, bread dough can also be used.

Example 8 a) Dough: 20 kg of rye flour, type 1150 80 kg of wheat flour, type 550 3 kg of yeast 3 kg of fat 2 kg of salt 3 kg of malt extract or sugar 55-60 kg of water and / or milk The dough made from these ingredients is left to stand for about 45 minutes at a temperature of about 27 ° C and then treated in the usual way. The dough is then rolled to a thickness of 2-3 mm and cut into strips 15 to 25 mm, preferably 20 mm wide and passed through an extruder into a corresponding mold. The strips are wrapped in a shell shape on rods with a diameter of 6 mm and placed on top of frying pans. After passing through the ripening zone, frying can be performed in two ways, for example: 1. The substance is placed in an oven at 240 ° C and baked at about 200 ° C to the desired moisture content and until a light brown or brown color is achieved. The sticks are removed and the bread crusts are filled after drying.

2. The substance is baked in the usual way (moisture content about 50%). The sticks are removed and the bread crusts are toasted at a temperature of about 180 ° C to the desired moisture content and until a light brown or brown color is achieved. Filling is performed after cooling.

(fb) Filling: 16,00 kg sugar, ground 4.70 kg skimmed milk powder 12.50 kg coconut fat 0.20 kg lecithin 1.05 kg yoghurt powder 0.03 kg citric acid 0.15 kg strawberry powder (or other fruit) fruit essence red Beetroot powder 59909 8 The inner rind, in this case strawberry marmalade, is placed in the filling as described above. It can also be separated from the crust of bread with a layer of chocolate.

The preparation of the new nutrient, both its formation and its formulation, will be explained in more detail below with reference to Figures 1-4:

Figure 1 illustrates in detail the preparation of a novel nutrient according to Example 7 above.

The figure shows the removal of the various components of the new nutrient from the multiple nozzle of the extruder. In this case, 1 denotes the bread or (bread dough) mass, 2 denotes the sweetening mass (for example in chocolate) and 3 the filling in the fruit mass, for example passion fruit gel, 4 denotes the inner part of the nozzle from which the fruit leaves, and 6 outer nozzle parts (intended for bread or dough outlet). 7 is a frying zone, and 8 is an associated cooling zone.

Figures 2-4 show the different forms of the new nutrient, with figures 1-3 having the same meaning as in Figure 1.