FI62938C - FOERFARANDE FOER FRAMSTAELLNING AV KAFFEBROEDS- OCH SMOERDEGSPRODUKTER SAMT MAKARONER SOM SNABBT BLIR FAERDIGA - Google Patents

Description

62938

Method for the preparation of coffee bread and butter dough products and quick-cooking pasta Förfarande för framställning av kaffebröds- och smördegsprodukter samt macaroner som snabbt blir färdiga

The invention relates to a method for preparing coffee bread and butter dough-type products without a baking process, without starch, and to fast-cooking macaroni, whereby the starting mixture or starting dough is rolled in a multi-roll plant in which each single roll has a higher speed for an adjustable receiving belt, wherein the ratio of the speed of the receiving belt to the rotational speed of the last roll is adjusted so that the web-like film is subjected to a mechanical corrugation effect, and then the corrugated web-like film is dried.

A method of the type defined above is disclosed in DE-A-19 36 466.

15 This method allows for the previously unattainable freedom and diversity in the design of coffee bread and butter dough products in the formulation of instructions.

Thus, for example, according to the method described above in the prior art, it is possible to increase the protein content of coffee bread products by leaps and bounds to very high percentages, namely by reducing the fat content very much at the same time.

25 Nevertheless, in some cases there may be problems in the manufacture of coffee bread and butter dough products which are not solved by the above method. These problems arise in particular when the fat content of coffee bread is increased at the same time or when the water content rises above a certain percentage.

Surprisingly, it has now been found that in a method of the type mentioned at the beginning, by controlling the temperature of processing machines or rolls of a multi-roll plant, especially in the low temperature ranges, problems with grease and water restriction can be completely solved by working at a specified and controlled roll temperature.

It is therefore essential in the present invention that, instead of the usual only coarsely controlled water cooling of the rollers, controlled temperature control is now carried out, in which case large quantities of temperature-controlled liquid, for example brine, are preferably circulated through the rolling mill. Instead of an aqueous solution of brine, i.e. an inorganic substance, a saline salt, an organic heat carrier, for example a polyhydric alcohol, can also be used.

According to a preferred embodiment, the temperature of the rollers is fine-tuned, e.g. from degrees Celsius to degrees Celsius.

15

It is further preferred to work with such a large excess of temperature-controlled liquid, i.e., for example, such a large excess of salt-water, that a constant inlet and outlet temperature of the liquid is ensured.

20

Preferably, the process according to the invention is carried out in a state with a precisely preset and controlled temperature.

Until now, in conventional coarse water cooling, only so much water is always introduced into the rollers 25 that the generated frictional heat is approximately removed. According to the general state of the art, in order to conduct heat away from the rollers, there is a considerable temperature difference between the temperature of the coolant entering the rollers and the temperature of the coolant leaving the rollers, which is generally 30 to 20 ° C. This does remove the heat of friction generated, but does not provide any fixed, sharply limited surface temperature on the surface of the rolls, which is very significant in the present invention.

The method according to the invention, in which a large amount of pre-cooled or heated liquid, in each case set at a predetermined temperature, is passed in a large excess into the circulation through the rollers, provides, as in the prior art methods 62938, the removal of advanced friction. for the first time, the surfaces of the rollers are always kept at the same temperature, which surprisingly solves the technical task described above.

5

Thus, in the method according to the present invention, a thin, dense film is formed, which is removed from the last roll and converted into a strip, e.g. 3-4 mm thick, by folding.

10 This strip is cut or pressed into pieces in the usual manner and then dried or baked lightly.

Pieces are obtained which, for example, retain the taste of the cheese due to the low drying or frying temperature and differ from both conventional and previously hitherto conventional cheese coffee breads in terms of both taste and other properties.

Thus, according to the present invention, for example, by adjusting a very low, e.g. 4 ° C, roll temperature, it is possible to raise the fat content very strongly, namely up to 40%, which is an absolute surprise for a person skilled in the art of making coffee bread and butter dough products.

Without the possibility of adjusting to very low and well-defined temperatures according to the invention, at which temperatures the fat is in hay-crystalline form, under intensive mechanical stress of the dough as it passes between the rolls, the fat would be squeezed out, i.e. fragmentation would occur. The resulting product would feel undesirably greasy when adhered to; its shelf life would be detrimental in a detrimental manner only to a very limited extent, as the free, exuded fat on the surface would be rapidly prone to oxidation-rotting. This fine-grained structure of the fat just mentioned is very sensitive and bound to strong temperature steps. As the temperature rises by only 2 ° C, the crystal form changes possibly by leaps and bounds.

In order to prevent even the slightest changes in processing temperatures in the groups of rollers, according to another embodiment of the present invention, the entire process is carried out in a state of precisely predetermined and controlled air temperature and air humidity.

The essence of the present invention will be explained below in connection with some exemplary embodiments showing preferred embodiments.

Example 1 This example shows that according to the invention it is possible to treat starting products with a very high fat content and a very high egg white content.

70 kg of peeled and finely rolled Goat cheese with 50% fat by dry weight and 5 kg hard fat, 20 kg fine wheat flour, 0.20 kg salt and 0.40 kg emulsifier were primed and then the pulp was taken to a rolling mill with very precise rolls adjusted to + 3 ° C, while maintaining a room temperature of 14 ° C and a relative humidity of 40%.

20 The other method of work was the same as at the beginning, and, as has already been stated in the general section above, a thin, dense film was obtained which, when removed from the last roll and folded, was converted into a strip 3-4 mm thick. This strip was cut or pressed into pieces in a manner known per se and then lightly dried or baked.

This resulted in a leap in even better cheese coffee bread, which had retained its cheese flavor quite well and differed from previous cheese-30 coffee breads in terms of both taste and other organoleptic properties.

Example 2 Starting materials, namely 55 kg of wheat flour, 7 kg of refined wheat-35 bran, 10 kg of rye grass, 11 kg of oatmeal, 12 kg of vegetable protein, 4 kg of peanut oil, 1 kg of salt and 0.5 kg of emulsifier and 35 liters of water were formed into dough .

5 62938 1/4 of this dough was taken to the first rolling mill.

3/4 of the dough was taken to another rolling mill.

5 The first rolling mill operated at a speed that was 1/4 of the speed of the second rolling mill.

The intake belt of the first rolling mill had the same speed as the circumferential speed of the last roll of the first rolling mill, and the intake belt of the second rolling mill 10 traveled only at a speed that was only one-third of the circumferential speed of the last roll of the second rolling mill.

Then, as already described in the general part of this specification, the two web sections formed were brought together and further processed as a two-part web film as initially described.

Example 3 In principle, the same instructions and procedure were used as in Example 2, but this time 10 kg of sesame seeds per 100 kg of pulp were sprinkled on the lower corrugated web before joining the two webs by means of a vibrating screen and a feed chute.

25

Example 4

In principle, the work was carried out in the same way as in Example 3, with the difference that after joining both web films, the upper web film 30 was pressed onto the lower corrugated web film by means of a foam rubber roller.

Claims (3)

62938 1. A process for preparing, without a baking process, starch-free coffee-bread and butter-dough-type products and fast-cooking pasta, in which the starting mixture or dough is rolled in a multi-roll plant in which each individual roll has a higher speed than the above roll and thus the film is passed to a speed-adjustable receiving belt, the ratio of the speed of the receiving belt to the rotational speed of the last roll being adjusted so that the web-like film is subjected to mechanical corrugation and then the corrugated web-like film is dried, characterized by working at a specified and controlled roll temperature. Method according to Claim 1, characterized in that the temperature control of the rollers is carried out by circulating large amounts of temperature-controlled liquid through the rolling mill. Method according to Claim 1 or 2, characterized in that it is carried out in a state at a precisely predetermined and controlled temperature.