JP2013544105A - Pre-blended sachets for bread preparation - Google Patents

Abstract

In the pre-blend sachet for a predetermined amount of flour in a bread preparation for use in a home baking machine, the present invention can reinforce the structure of the gluten network at the time of kneading. Pre-formulated sachet comprising a structured component capable of enhancing, an enhancing component capable of promoting bread expansion, and a first compartment (100) containing a functional component capable of enhancing the sensory characteristics of the bread About.

Description

  The present invention relates to the field of automatic preparation of foodstuffs with a stirring means and the manufacture of bread preparations by means of cooking appliances.

  This type of device is one in which various components are mixed and then subjected to a physical change by heat treatment and can be performed automatically.

  For example, a preparation kettle with one or more component agitating blades, often removable, and one often in the form of a tubular electrical resistor located near the preparation and cooking kettle Alternatively, a bread ware-type appliance is known which comprises a plurality of heating elements.

  The appliances on the market have a number of programs for different types of bread, making it possible to make a wide variety of bread.

  In addition, the possibility of delayed start of various programs has been proposed for most commercialized devices.

  On the other hand, sachet yeast or dry sourdough pre-mixed for a predetermined amount of flour is commercially available. During the manufacture of bread products, the contents of the sachets are added to flour, water and salt in a bread cooker kettle. When a user wants to make a bread product of a special recipe such as variety bread or brioche, the user has to mix various additives and ingredients according to the recipe.

  On the other hand, there are also pre-blended sachets with a mixture of flour, additives and / or ingredients to make a special bread preparation. In that case, put the whole sachet into a baking machine and add water to it. Such a pouch is described in Patent Document 1 and the like.

Japanese Patent Laid-Open No. 9-19258

  For this type of sachet, it has been pointed out that the quality of flour varies depending on the lot of pre-blended sachets, and the results are not constant. In addition, the user has no choice about the quality of flour used.

  One of the objectives of the present invention is to propose a pre-blend sachet for bread products that can be used more easily, giving the user a wider range of recipe choices while ensuring optimal results.

  The purpose is a pre-blended sachet for a predetermined amount of flour in a bread preparation for use in a home baking machine, strengthening the structure of at least three components, ie gluten network during kneading A pre-formulated sachet comprising a first component containing a structured component capable of promoting bread expansion, an enhancing component capable of promoting bread expansion, and a sensory component capable of enhancing the sensory characteristics of the bread It is accomplished by proposing.

  Therefore, the present invention proposes a sachet that can be used very easily by the user by eliminating the need for weighing various components. Also, a very wide selection of recipes can be contemplated by performing various mixing of ingredients. Furthermore, at least the structured component can remedy the drawbacks in chaos performed in a home baking machine.

According to other variant embodiments,
-The pre-blended sachet contains ingredients that form visual accents and / or additional nutritional ingredients.
-The structuring component comprises ascorbic acid, acerola extract, cysteine, inactivated yeast, gluten, gluten selected from air-classified flours with high protein content, any of oxidizing agents, reducing agents, gums, It is a mixture of one or more compounds containing a catalyst having an engineering action selected from hydrocolloids, thickeners selected from emulsifiers, lipases, xylanases, glutamine transferases.
-Fermentation enhancing component is selected from among fermentable sugars such as glucose and maltose that change with yeast (Saccharomyces cerevisiae), from enzyme preparations or from α-amylase provided by wheat or barley malt powder A mixture of one or more compounds selected from among the selected enzymes.
-Sensory ingredients are untreated corn, rye, oat or buckwheat flour and / or roasted flour, couscous or bulgur untreated or roasted kernel, sunflower, millet, yellow flax, brown flax, unpopulated poppy Whole, fine or powder of treated and / or roasted and / or caramelized seed, dried fruit mass or powder such as walnut or almond, dry sourdough with wheat flour, rye flour or spelled flour, at least part One selected from amongst roasted wheat germ or barley malt powder, herbs, spices and fragrances, aromas, dried or dehydrated fruits, wheat straw and / or rye straw and / or barley straw Or a mixture of a plurality of compounds.

Depending on the nature of these taste components, they may also serve as visual accent components, such as in the case of purple corn flour, diced fruits, grains, straws, and the like.
-Nutritional ingredients are fats with a specific nutritional composition, such as rich in omega-3 fatty acids or CLA (conjugated linoleic acid, French: Acid Linoleique Conjugue), from vitamins and minerals from chemical, biological or biotechnological synthesis From among the substances and / or from proteins that can improve the chemical index of the protein of the final product or enhance the satiety of the finished bread and / or in the intestinal transit One or more selected from extracts of animals, plants and marine products that can have a specific functional effect on the final product from among the fibers for effects, digestive comfort, or blood glucose control effects Is a mixture of these compounds.
The total weight of each component of the sachet is 1 to 60% of the weight of the predetermined amount of flour, preferably 5 to 25% of the weight of the predetermined amount of flour for bread production without visual accents; 5 to 35% of the weight of a given amount of flour for bread making with accents and 20 to 20% of the weight of a given amount of flour for making brioche or muesli bread with or without visual accents Occupies 50%.
The pre-blended sachet comprises a second compartment containing yeast.
-The two compartments are separated.
The pre-compounded sachet comprises means for holding the compartments until the time of use of the respective compartments.
-Each component is in powder form.
Each component is in the form of a powder that has been consolidated to form a solid solid mass.

  Other features and advantages of the present invention will become apparent from the following description taken in conjunction with the accompanying drawings, which are given solely by way of non-limiting examples.

It is a front 3/4 perspective view of a baking machine. It is longitudinal direction sectional drawing of a bread baking machine. 1 is an example of a first series of examples of pre-blended sachets according to the present invention. Figure 3 is another example of a first series of examples of pre-blended sachets according to the present invention. Figure 5 is yet another example of a first series of examples of pre-blended sachets according to the present invention. Figure 5 is yet another example of a first series of examples of pre-blended sachets according to the present invention. 2 is an example of a second series of examples of pre-blended sachets according to the present invention. Figure 4 is another example of a second series of examples of pre-blended sachets according to the present invention. Figure 5 is yet another example of a second series of examples of pre-blended sachets according to the present invention.

  As explained at the outset, the field of the invention relates to the production of bread preparations in the baking machine 1. In order to gain a better understanding of the present invention, such a bread maker will be described below with reference to FIGS.

  The bread maker 1 includes a main body 2 on which a lid 4 that can be operated by a handle 6 is pivotally hinged. The main body 2 is provided with a viewing window 8 and a vent hole 10 around the viewing window 8, and this vent allows air to flow and steam to be discharged during cooking. The lid 4 is supported on a flat portion around the main body 2 in the closed position.

  On the front side of the instrument, there is provided an operation panel as known for this type of instrument. This panel comprises a display 12 and an on / off button 14. Button 22 allows selection of an individual bread making program. This type of program can perform a mixing and kneading step for each component using a wing 64 disposed in the kettle, followed by a firing step. Some programs only perform the mixing and mixing steps.

  Buttons 18 and 20 are used to adjust various parameters affecting the firing (weight, especially desired baking). Since the key 16 can set the baking time, it can also be intended to start the delay.

  As shown in FIG. 2, the interior of the instrument is provided with a parallelepiped preparation and firing space 30 as is well known for this type of instrument, which can be accessed by opening the lid 4.

  This space 30 is generally occupied by the preparation and baking pot 50. When the lid is closed, the bell-shaped lid creates a space 400 above the kettle, thereby smoothing the air flow and allowing the dough to expand above the kettle.

  On the inner periphery of the preparation and firing space 30, two heating elements 40, 42 of the shield heating body type are formed and arranged in a U shape. The ends of the heating elements are located outside the space 30 in the front wall portion.

  The heating element 42 is located in the lower portion of the space 30 as is well known in the art. According to the proposed example, a second heating element 40 is placed on top of the appliance to improve the firing uniformity. These heating elements can perform the heating necessary for dough preparation and dough baking.

  The preparation and baking kettle 50 is shown in FIG. The preparation and firing kettle 50 engages a cradle 66 associated with the instrument, as is well known in this type of instrument, and includes a parallelepiped base 60 disposed on the bottom wall 35 that defines the preparation and firing space 30. Prepare. The engagement between the base 60 and the cradle 66 of the hook 50 is an elastic fit type by a leaf spring disposed on the base 60.

  A mixing blade 64 is disposed inside the hook 50, and the blade includes a hollow member that can be disposed on the shaft 62. The shaft is a driving means that is integrated with the instrument base outside the hook. It is mechanically coupled and its drive means comprise in particular a small gear 68 connected to the electric motor 70 by means of a gear device.

  According to the proposed example, the lower heating element 42 is located below the kettle 50 and the upper heating element is located about two thirds of the height of the kettle 50. Other configurations may be contemplated.

  The operation and control means can provide various power supplies to the heating elements 40, 42 and to the motor 70 that rotates the blades 64.

  The microprocessor can monitor the operation means according to the selected program, various parameters adjusted by the user, and parameters sent from sensors such as a temperature sensor and / or a humidity sensor.

  According to the invention, at least one individual program that can be operated by means of the operating keys 22 automatically links the preparation and baking stages to produce a bread preparation using the pre-blended sachets according to the invention. It is something that can be done.

  According to the invention, a certain proportion of ingredients for a given amount of flour that can improve bread production, together with other ingredients of the bread preparation (flour, salt, water, yeast) Added to the pot. The selected ingredients are those that can improve bread making and are packaged in a single pre-blended sachet.

  A pre-blended sachet contains at least three components.

  The first component is a structured component that can reinforce the structure of the gluten network during chaos. Thereby, the appearance and texture of the bread is improved. As an example, the first component is ascorbic acid (vitamin C), acerola extract, cysteine, inactivated yeast, gluten, gluten selected from air-classified protein-rich flour, oxidative Thickener selected from rubber, hydrocolloid, and emulsifier (eg, E471, E472e, E481), engineering selected from lipase, xylanase, and glutamine transferase It is an enzyme that has a functional effect. The first component can be a combination of these compounds.

  The structured ingredients can also be selected for the production of gluten-free bread preparations. In that case, whether viewed individually or as a mixture, the individual compounds should be free of gluten, and at least the gluten provided to the final preparation and the bread preparation after baking. Should be less than 100 ppm. Ingredients include starch (corn, potato, wheat, etc.) and guar powder, xanthan, cellulose derivatives that can make dough viscous and condense the gas produced by enzymatic fermentation to expand the preparation before baking The hydrocolloids such as can be selected alone or as a mixture.

  The second component is an enhancement component that can promote bread expansion. Fermentation-enhancing components can be derived from fermentable sugars such as glucose and maltose, which are changed by yeast (Saccharomyces cerevisiae), from enzymes, preferably enzyme preparations, or α-- provided by wheat malt powder or barley malt powder. A mixture of one or more compounds selected from among amylases.

  The third component is a sensory component that can enhance the sensory characteristics of the bread and possibly give a characteristic feature. The sensory component is a mixture of one or more compounds selected from untreated and / or roasted flour of corn, rye, oat or buckwheat. The sensory component may also include couscous or bullgle untreated or roasted kernels. According to another variant, the sensory component comprises sunflower, millet, yellow flax, brown flax, untreated and / or roasted poppy seeds and / or caramelized seed whole grains, fines or powders, Dry lumps or powders such as walnuts or almonds, dry sourdough with wheat flour, rye flour or spelled flour, at least partially roasted wheat germ or barley malt powder. Furthermore, it is possible to use herbs, spices and fragrances, aromas, dried or dehydrated fruits, wheat straw and / or rye straw and / or barley straw.

  Depending on their nature, all these taste sensory components may also serve as visual accents, such as when using purple corn flour, diced fruits, grains, straws, and the like.

  In addition, other nutritional ingredients can be added to the pre-blended sachet. This nutritional component can be obtained from chemical, biological or biotechnologically synthesized vitamins and minerals, from fatty substances having a specific nutritional composition, such as rich in omega-3 fatty acids or CLA, to end product proteins. Among proteins that can improve the chemical index of the food or enhance the satiety of the finished bread, or for effects on intestinal transit, digestive comfort, or blood glucose control One selected from among the fibers (β-glucan, psyllium seeds, soluble and insoluble fibers, etc.), or from extracts of animals, plants or marine products that can have a specific functional effect on the final product Or a mixture of a plurality of compounds.

  These compounds, which make up the nutritional component, all have a wide variety of chemical properties. For baked bread, “fiber rich bread”, “protein rich bread”, “vitamin B1 rich bread”, “calcium rich” "Nana bread" and "Omega 3 rich bread", etc. are characterized by legally claiming nutrition. According to the present invention, the total amount of ingredients in the pre-blended sachet occupies 5 to 50% of a predetermined amount of flour. The amount and type of each ingredient will be unique depending on the type of bread preparation, such as baguette, misch, baked bread.

  The total weight of each component of the sachet accounts for 1 to 60% of the weight of a given amount of flour.

By way of example, the total weight of the sachet components occupies the following proportions:
-5 to 25% of the weight of a given amount of flour for bread production without visual accents,
-5 to 35% of the weight of a given amount of flour for bread making including visual accents,
-20-50% of the weight of a given amount of flour for the manufacture of brioche with or without visual accents or bread-au-muesli
According to one example, the predetermined amount of flour selected to parameterize a total amount of about 500 g in baked bread is between 240 g and 330 g, depending on the recipe.

  The table below shows some examples of mixtures of ingredients compatible with the present invention. % Is expressed as% relative to the amount of flour used during bread making.

  According to the present invention, the pre-blended sachet can comprise two compartments. The first compartment stores the three types of components described above. The second compartment contains a predetermined amount (eg 320 g) of ingredients and yeast specially formulated for flour. According to another variant, the first compartment can further contain an amount of salt required for a predetermined amount of flour.

  3A-3D, the two compartments form two separate pockets 100, 200 that are separated. The ingredients contained in the two pockets are in powder form. According to these variant embodiments, the two compartments are rectangular. The material used to construct the compartment may be a single layer film, such as paper or polyethylene (PE), or if a barrier property is expected, a multilayer composite package such as PE / It may be a metal coating, PET / metal, PE / PVPP, or PE / EvOH.

  In order to facilitate handling of the two compartments, the two compartments are combined into one until use. According to the variant embodiment of FIG. 3A, the compartment 200 containing the yeast is affixed to the outer surface of the compartment 100 containing the components.

  According to the variant embodiment of FIG. 3B, the compartment 200 containing the yeast is held by the adhesive tape 500 on the outer surface of the compartment 100 containing the components. The adhesive tape covers the yeast compartment 200 and adheres to the ingredient compartment 100 on both sides. In order to facilitate the separation of the two compartments 100, 200, the adhesive tape can be provided with precuts on both sides of the yeast compartment 200, respectively. According to another variant, not shown, the adhesive tape only holds one side of the yeast compartment.

  According to the variant embodiment of FIG. 3C, the compartment 200 containing yeast and the compartment 100 containing components are stored in the same bag 502. The bag 502 can include pre-cuts or tabs to facilitate opening.

  According to the variant embodiment of FIG. 3D, the outer surface of the compartment 100 containing the components comprises pockets 501 formed at the corners of the compartment. In that case, the second compartment is inserted into the pocket 501 during storage and handling of the pre-blended sachets according to the invention.

  Figures 4A to 4C represent a second series of examples of compartments according to the invention. The materials used are the same as those used in the modified embodiment shown in FIGS. 3A to 3D, for example.

  FIG. 4A represents an example of a pre-blended sachet comprising a first compartment 100 that can contain a first, second and third component in powder form. The pouch has a long and flat shape. According to FIG. 4A, the second compartment 200 containing yeast comprises a second sachet separated from the first sachet. However, it is possible to prepare a single pouch with two compartments without leaving the frame of the present invention.

  4B and 4C represent an example of a pre-blended sachet with a first compartment 100 that can contain first, second and third ingredients in the form of a compacted powder. According to FIG. 4B, the compacted powder takes the form of a solid mass 300 consisting of a plurality of segments 310 that can be divided. The separable mass 300 is packaged in a pre-blended sachet 100 according to the present invention. During the manufacture of bread products, the user separates one or more separable portions 310 depending on the amount of flour used.

  According to FIG. 4C, the consolidated powders of the first, second and third components are in the form of a single solid mass 401. This solid mass 401 is likewise packaged in a pre-blended sachet according to the invention.

  It would also be possible to place the yeast in the same compartment as the first, second and third components without departing from the scope of the present invention. To do so, the ingredients would be dried and then stored under neutral gas in a sealed sachet compartment.

Claims (15)

  A pre-blended sachet for a predetermined amount of flour in a bread preparation for use in a home baking machine, which is capable of strengthening the structure of the gluten network during kneading, that is, at least three types of ingredients A pre-formulated sachet comprising a first compartment (100) containing a crystallization component, an enhancement component capable of promoting bread expansion, and a sensory component capable of enhancing the sensory characteristics of the bread.   Pre-formulated sachet according to claim 1, characterized in that it contains components that form visual accents and / or additional nutrients.   The nutritional component may be from among vitamins and minerals from chemical, biological or biotechnological synthesis, from fatty substances having a specific nutritional composition such as rich in omega-3 fatty acids or CLA, and / or final Among the proteins that can improve the chemical index of the protein of the product or enhance the satiety of the finished bread and / or the effect on intestinal transit, digestive comfort, or blood glucose level It is a mixture of one or more compounds selected from among the fibers for the effect on the regulation, from the extracts of animals, plants and marine products that can have a specific functional effect on the final product. A pre-blended sachet according to claim 2.   The structured component is selected from among ascorbic acid, acerola extract, cysteine, inactivated yeast, gluten, air-classified protein-rich flour, oxidant, reducing agent, gum, It is a mixture of one or more compounds containing an enzyme having an engineering action selected from hydrocolloids, thickeners selected from emulsifiers, lipases, xylanases, and glutamine transferases. The pre-blended sachet according to any one of claims 1 to 3.   The fermentation-enhancing component is an enzyme selected from among fermentable sugars such as glucose and maltose that change depending on yeast, an enzyme preparation, or an α-amylase produced by wheat malt powder or barley malt powder. 5. A pre-blended sachet according to any one of claims 1 to 4, which is a mixture of one or more selected compounds. The functional component is
-Untreated and / or roasted flour of corn, rye, oat or buckwheat, untreated or roasted kernel of couscous or bulgur,
-Whole, fine or powder of sunflower, millet, yellow flax, brown flax, poppy untreated seeds and / or roasted seeds and / or caramelized seeds;
-A lump or powder of dried fruit selected from walnuts or almonds;
-Dried sourdough with wheat flour, rye flour or spelled flour,
-At least partially roasted wheat malt or barley malt powder,
-A mixture of one or more compounds selected from herbs, spices and fragrances, aromas, dried or dehydrated fruits, wheat straw and / or rye straw and / or barley straw The pre-blended sachet according to any one of claims 1 to 5.   The pre-blended sachet according to any one of claims 1 to 6, wherein the total weight of the components of the sachet occupies 1 to 60% of the weight of a predetermined amount of flour.   8. A pre-blended sachet according to claim 7, wherein the total weight of the components of the sachet comprises 5 to 25% of the weight of a predetermined amount of flour for bread making excluding visual accents.   A pre-blended sachet according to claim 7, wherein the total weight of the components of the sachet comprises 5 to 35% of the weight of a predetermined amount of flour for bread making including visual accents.   8. The total weight of the components of the sachet comprises 20 to 50% of the weight of a predetermined amount of flour for making brioche or muesli bread with or without visual accents. Pre-blended sachets as described in   The pre-compounded sachet according to any one of claims 1 to 9, comprising a second compartment (200) for containing yeast.   Pre-formulated sachet according to claim 10, characterized in that the two compartments (100, 200) are separated, forming two separate pockets.   12. A pre-formulated sachet according to claim 11, comprising means (500, 501, 502) for holding the compartment until use of the compartment.   The pre-blended sachet according to any one of claims 1 to 13, wherein the component is in powder form.   14. A pre-blended sachet according to any one of the preceding claims, characterized in that the component is in the form of a powder solidified to form a solid mass (300, 401).

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