GB1581092A - Production of pastry or pastry-like products - Google Patents

Abstract

In order to produce articles of the baked goods type without a baking process and farinaceous goods which are rapidly cooked, the initial mixture or the initial dough is rolled out in a multiple rolling mechanism, each individual roll of which is in advance of the previous roller; the fibrous film produced in this way is guided onto a removal belt of variable speed; the ratio of the speed of the removal belt to the rotating speed of the last roller is set in such a way that the fibrous film is subjected to a mechanical undulatory effect; rolling is carried out at a predetermined and controlled temperature; finally, the fibrous film is dried or slightly heated.

Description

(54) IMPROVEMENTS IN OR RELATING TO THE PRODUCTION OF PASTRY OR PASTRY-LIKE PRODUCTS (71) I, GERHARD WILKE, a German citizen of Hblderlinweg 1, 6900 Heidelberg, Germany, do hereby declare the invention for which I pray that a patent may be granted to me, and the method by which it is to be performed, to be particularly described in and by the following statement:- The present invention relates to a process for producing pastry and pastry-like products from a starting mixture, and to products produced by the process.

There has already been proposed a process for the production of products which are similar to bakery products and to flaky products without baking, in which process the starting mixture or the starting dough is rolled out in a train of rollers and each individual roller has a peripheral precession with respect to the preceding roller, the resulting fleece-like film being guided on to a takeoff belt of variable speed and the ratio of the speed of the take-off belt to the rotation speed of the last roller being so adjusted that the fleece-like film is exposed to a mechanical wave effect and thereupon the wavy fleecelike film is dried.

Such methods permit, in the case of the production of products similar to bakery products and to flaky pastry produces, a hitherto unachieved freedom and diversity in the devising of recipes.

Thus, it is possible for example according to the already proposed method, which is described above, drastically to increase to very high percentages compared to the older processes the protein content of products similar to bakery products, with simultaneous extreme reduction of the proportion of fat.

Nevertheless, in certain cases there are still problems in the production of products similar to bakery products and to flaky pastry products, which problems are not solved by the process mentioned above. These problems arise in particular when simultaneously the proportion of fat in the bakery product is greatly increased or when the water content goes beyond a certain percentage.

It has now been found that by adjusting the temperature of the rollers, particularly in the lower temperature ranges, the problem of fat limitation and water limitation may be solved.

According to the present invention there is provided a process for producing pastry and pastry-like products from a starting mixture, comprising subjecting said mixture to rollers arranged in series, each succeeding roller moving faster than the preceding roller, while precisely controlling the temperature of said rollers, producing a fleece-like film on the last of said rollers, thereafter conducting said fleece-like film to a belt, including adjusting the ratio of the linear speed of said belt to the rotational speed of said last roller to impart a mechanical undulating effect to said fleecelike film, and drying said film.

According to an embodiment of the present invention a fine temperature adjustment of the rollers, is effected, that is, the temperature of the rollers is controlled to within 1 i1 C.

Preferably, the temperature of said rollers is in the range 0 C to 60"C.

As a result of this, a drastic widening of the application range of the process described above is achieved.

With a process of the invention, instead of the usual, only imprecisely controllable water cooling of rollers, a precise control of the temperature of the rollers is now made in which preferably large amounts of brine at a predetermined constant temperature are caused to circulate through the train of rollers. Instead of brine an organic temperature carrier may be used.

Preferably, the quantities of brine used are sufficient to ensure constant inlet and outlet temperatures.

In the case of the hitherto usual water cooling of the rollers, only so much water is introduced into the rollers so that only the generated heat of friction is removed.

With a process of the invention it is contrived that the generated heat of friction is removed, however, the roller surfaces are also kept to a constant temperature, whereby, surprisingly, the technical problem pointed out above is solved.

Embodiments of the invention will now be described, by way of example.

A starting mixture or dough is made from suitable ingredients. This starting mixture is then passed through a series of rollers in which each succeeding roller moves faster than its preceding roller and the fleece-like film developed thereby is conducted to a variable speed conveyor belt wherein the ratio of the speed of the belt to the speed of the last roller is adjusted to expose the fleece-like film to a mechanical undulating effect, the film thereafter being dried.

The temperature of the rollers is precisely controlled by circulating large quantities of brine at a predetermined constant temperature through the rollers. For example, the temperature of the rollers is in the range 0 C to 60"C. It will be apparent that the use of large amounts of brine makes it possible to decrease the differential between the input and output temperatures which is advantageous.

Instead of using brine, i.e. an aqueous solution of an organic substances, preferably a salt, it is also possible to use an organic heat carrier, for example, a multivalent alcohol.

With the present invention, where large quantities of precooled or heated brine, adjusted in temperature, are circulated through the rollers, the surfaces of the rollers are maintained at the same temperature, in addition to reducing the heat of friction. A fine film is thereby developed on the last of the rollers which is thereafter conducted onto the takeoff conveyor belt, the speed of the belt being arranged such that the film is folded into a ribbon 3 to 4 mm in thickness, for example.

The ribbon is subsequently cut or punched into pieces in the customary manner and finally dried. The result is to preserve the flavour of the pastry as a result of the low drying or baking temperature and to improve the taste of the pastry as compared to products made by conventional processes.

In a further embodiment of the invention two roller assemblies are used, each roller assembly comprising a series of rollers in which each succeeding roller moves faster than its preceding roller, and each roller having an associated take-off conveyor belt.

The speed of the take-off belt of one the roller assemblies is equal to the surface speed of the last roller of that assembly so that a smooth, almost wrinkle-free fleece-like film is obtained. The second roller assembly produces an undulating or folded fleece-like film as the associated take-off belt has a speed which is less than the surface speed of the last roller of the second roller assembly. The temperatures of the rollers of each assembly are substantially the same.

The smooth film on the take-off of the first roller assembly is then transferred onto the belt carrying the undulating film such that one ribbon is formed which consists of two components, namely, the underside which consists of the undulating or folded fleecelike film from the second roller assembly and the upper side which consists of the smooth or stretched fleece-like film from the first roller assembly. The two-component fleecy film formed in this manner may be cut to size, for example, into pieces 100 by 200 mm, without being deformed after drying or baking.

In a further embodiment of the present invention, a three-component fleecy film is produced. In this embodiment a third roller assembly is provided by means of which a further smooth film, analogous to the processing of the first roller assembly, is produced.

The second roller assembly again produces an undulating or folded film and the first roller assembly again produces a smooth film. The three films are then transferred so that the undulating or folded film is sandwiched between the two smooth films. Extremely good dimensional stability results from such threecomponent fleece films. Preferably, the rollers of each of the assemblies are all at the same temperature.

In a further embodiment the entire process is carried out in an environment in which the air temperature and the atmospheric humidity are precisely controlled in order to exclude even the slightest fluctuations in the process temperatures.

The present invention will now be further explained with reference to the following examples.

Example 1 This Example shows that the process of the invention can be used to process a starting mixture having a very high proportion of fat and a very high proportion of protein.

70 kg of peeled and finely rolled Gouda cheese having a 50% fat content in the dry state was kneaded with 5 kg of solid fat, 20 kg of hydrolysed wheat flour, 0.20 kg of salt and 0.40 kg of emulsifier. The resulting mixture was then introduced to a roller assembly, the rollers of which were precisely adjusted to a temperature of +3"C, and the room temperature was maintained at 40"C with 40% relative humidity. A finely closed film was removed from the last roller and conducted to a take-off conveyor belt on which it was folded into a ribbon of 3-4 mm thickness. The ribbon was thereafter cut into pieces and subsequently dried. The cheese pastry resulting therefrom was improved as compared to known cheese biscuits both as to taste and other organoleptic characteristics, this experiment indicating that it is possible according to the principles of the present invention to process starting products with high percentages of fat and with high percentages of albumin.

Example No. 2 The starting materials, namely, 55 kg of wheat flour, 7 kg of cleaned wheat bran, 10 kg of crushed rye, 11 kg of crushed oats, 12 kg of vegetable albumin, 4 kg of peanut fat, 1 kg of salt, and 0.5 kg of emulsifier, were kneaded into a dough with 35 litres of water.

Twenty-five percent of the dough was fed at room temperature to a first roller assembly, while 75% of the dough was fed to a second roller assembly, the first roller assembly running at a speed equal to 25% of the speed of the second roller assembly. The temperature of the rollers of each roller assembly was +20"C. The take-off belt of the first roller assembly had the same speed as the roller surface of the last roller of the first roller assembly while the take-off belt of the second roller assembly ran at a speed of 33 1/3% that of the peripheral speed of the last roller of the second roller assembly. As referred to previously in the specification, two fleece-like components were developed, brought together and processed further as a two-component fleece film.

Example No. 3 The same ingredients and methods of operation as set forth in Example No. 2 were used except that 10 kg of sesame seeds per 100 kg of mass were strewn onto the lower undulating fleece-like ribbon prior to combining the two fleece-like films by way of a vibrating screen and feeding tunnel.

Example No. 4 The same ingredients and method of operation as set forth in Example No. 3 were used, except that after the two fleece-like films were combined, the upper fleece-like film was pressed onto the lower undulated fleece like film by a foam rubber roller.

WHAT I CLAIM IS: 1. A process for producing pastry and pastry-like products from a starting mixture, comprising subjecting said mixture to rollers arranged in series, each succeeding roller moving faster than the preceding roller, while precisely controlling the temperature of said rollers, producing a fleece-like film on the last of said rollers, thereafter conducting said fleece-like film to a belt, including adjusting the ratio of the linear speed of said belt to the rotational speed of said last roller to impart a mechanical undulating effect to said fleecelike film and drying said film.

2. A process as claimed in claim 1, wherein said precise control of the temperature of said rollers is accomplished by circulating large quantities of brine at predetermined temperature through said rollers.

3. A process as claimed in claim 1 or claim 2, wherein the temperature of said rollers is between 0 C and 60"C.

4. A process as claimed in any of claims 1 to 3, wherein the temperature of said rollers is controlled within ii C.

5. A process as claimed in any of claims 1 to 4, wherein said quantities of brine are sufficiently large to ensure constant inlet and outlet temperatures.

6. A process as claimed in any of claims 1 to 5, wherein the precise control of the temperatures of said rollers is accomplished by circulating large quantities of organic liquids of predetermined temperature through said rollers.

7. A process as claimed in any of the preceding claims, wherein two such series of rollers are provided each with an associated take-off belt, the speed of the belt associated with the first series of rollers being equal to the surface speed of the last roller of the first series of rollers so as to develop a smooth fleece-like film, and the speed of the belt associated with the second series of rollers being different from the surface speed of the last roller of the second series of rollers so as to develop an undulating or folded fleece-like film, and wherein said films are brought together to form a two-component film.

8. A process as claimed in any of the preceding claims, wherein three such series of rollers are provided each with an associated take-off belt, the second series of rollers producing an undulating or folded fleece-like film as the speed of its associated take-off belt differs from the surface speed of the last roller of the second series, whilst the take-off belts associated with the first and third series of rollers each have a speed equal to the surface speed of the last roller of the respective series of rollers so that smooth fleece-like films are obtained, wherein the three fleece-like films are combined to form a three-component fleece-like film in which the undulating fleecelike film is sandwiched between the two smooth films.

9. A process as claimed in claim 7 or 8, wherein the temperature of each roller of all said series of rollers is precisely controlled to be the same.

10. A process as claimed in any of claims 7 to 9, wherein after combination of the fleece-like films, the upper film is pressed by a foam rubber roller onto the or each film disposed thereunder.

11. A process as claimed in any of the preceding claims, further comprising precisely controlling the temperature of the air of the environment within which the process is performed.

12. A process as claimed in claim 1 for producing pastry and pastry-like products from a starting mixture substantially as

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (13)

**WARNING** start of CLMS field may overlap end of DESC **. Example No. 2 The starting materials, namely, 55 kg of wheat flour, 7 kg of cleaned wheat bran, 10 kg of crushed rye, 11 kg of crushed oats, 12 kg of vegetable albumin, 4 kg of peanut fat, 1 kg of salt, and 0.5 kg of emulsifier, were kneaded into a dough with 35 litres of water. Twenty-five percent of the dough was fed at room temperature to a first roller assembly, while 75% of the dough was fed to a second roller assembly, the first roller assembly running at a speed equal to 25% of the speed of the second roller assembly. The temperature of the rollers of each roller assembly was +20"C. The take-off belt of the first roller assembly had the same speed as the roller surface of the last roller of the first roller assembly while the take-off belt of the second roller assembly ran at a speed of 33 1/3% that of the peripheral speed of the last roller of the second roller assembly. As referred to previously in the specification, two fleece-like components were developed, brought together and processed further as a two-component fleece film. Example No. 3 The same ingredients and methods of operation as set forth in Example No. 2 were used except that 10 kg of sesame seeds per 100 kg of mass were strewn onto the lower undulating fleece-like ribbon prior to combining the two fleece-like films by way of a vibrating screen and feeding tunnel. Example No. 4 The same ingredients and method of operation as set forth in Example No. 3 were used, except that after the two fleece-like films were combined, the upper fleece-like film was pressed onto the lower undulated fleece like film by a foam rubber roller. WHAT I CLAIM IS:

1. A process for producing pastry and pastry-like products from a starting mixture, comprising subjecting said mixture to rollers arranged in series, each succeeding roller moving faster than the preceding roller, while precisely controlling the temperature of said rollers, producing a fleece-like film on the last of said rollers, thereafter conducting said fleece-like film to a belt, including adjusting the ratio of the linear speed of said belt to the rotational speed of said last roller to impart a mechanical undulating effect to said fleecelike film and drying said film.

2. A process as claimed in claim 1, wherein said precise control of the temperature of said rollers is accomplished by circulating large quantities of brine at predetermined temperature through said rollers.

3. A process as claimed in claim 1 or claim 2, wherein the temperature of said rollers is between 0 C and 60"C.

4. A process as claimed in any of claims 1 to 3, wherein the temperature of said rollers is controlled within ii C.

5. A process as claimed in any of claims 1 to 4, wherein said quantities of brine are sufficiently large to ensure constant inlet and outlet temperatures.

6. A process as claimed in any of claims 1 to 5, wherein the precise control of the temperatures of said rollers is accomplished by circulating large quantities of organic liquids of predetermined temperature through said rollers.

7. A process as claimed in any of the preceding claims, wherein two such series of rollers are provided each with an associated take-off belt, the speed of the belt associated with the first series of rollers being equal to the surface speed of the last roller of the first series of rollers so as to develop a smooth fleece-like film, and the speed of the belt associated with the second series of rollers being different from the surface speed of the last roller of the second series of rollers so as to develop an undulating or folded fleece-like film, and wherein said films are brought together to form a two-component film.

8. A process as claimed in any of the preceding claims, wherein three such series of rollers are provided each with an associated take-off belt, the second series of rollers producing an undulating or folded fleece-like film as the speed of its associated take-off belt differs from the surface speed of the last roller of the second series, whilst the take-off belts associated with the first and third series of rollers each have a speed equal to the surface speed of the last roller of the respective series of rollers so that smooth fleece-like films are obtained, wherein the three fleece-like films are combined to form a three-component fleece-like film in which the undulating fleecelike film is sandwiched between the two smooth films.

9. A process as claimed in claim 7 or 8, wherein the temperature of each roller of all said series of rollers is precisely controlled to be the same.

10. A process as claimed in any of claims 7 to 9, wherein after combination of the fleece-like films, the upper film is pressed by a foam rubber roller onto the or each film disposed thereunder.

11. A process as claimed in any of the preceding claims, further comprising precisely controlling the temperature of the air of the environment within which the process is performed.

12. A process as claimed in claim 1 for producing pastry and pastry-like products from a starting mixture substantially as

hereinbefore described with reference to the Examples.

13. A pastry or pastry-like product produced by a process as claimed in any one of the preceding claims.