NL1002365C2 - Tomato bread - made by adding dried tomatoes to the dough-making ingredients - Google Patents

Abstract

A speciality bread is made by incorporating dried tomatoes into a bread dough making mixt. of flour, rising agent and liquid, and baking the dough at an elevated temp. Pref. the dried tomatoes are used in an amt. of >= 1:5 w.r.t. the flour. Pref. the tomatoes are sun-dried tomatoes of the type sold as pomodori secchi. The dried tomatoes are generally sold packed in an oil medium comprising olive oil, plant oils or nut oils, salt, wine vinegar, aromatic herbs, capers, antioxidant E300 and acidity regulator E330. Italian herbs such as thyme, rosemary, marjoram or oregano may additionally be incorporated into the dough. The flour used is pref. wheat flour of the type Orchidee.

Description

Method for manufacturing tomato bread and tomato bread thus obtained.

The invention relates to the production of tomato bread using dried tomatoes and tomato bread thus obtained.

5 There is a growing need and therefore an increasing demand for new, exotic bread products. Bread and dough products from, for example, French and Italian cuisine are already known and loved here in the country. It has been found that consumers, for whom the world is now easily within reach due to the faster means of communication and transport and who are also pushing their boundaries in culinary areas, are interested in new, other bread products.

Well-known is the pizza from Italy, where a bread dough is formed from a simple dough of flour, salt, yeast and water, on which various vegetables such as onion, leek and artichoke can be placed, cheese and a tomato sauce or fresh wedges or slices tomato. From US 4,020,184 a method is known for making a pizza bread, in which the dough, after it has rested for a certain period of time to rise, is placed in a particular bread mold with a notch or slot in the middle in which, among other things, fresh tomatoes and a tomato paste can be placed. A vegetable or non-vegetable dye can be added to obtain, for example, a red-colored bread. Then the dough goes into the oven.

A disadvantage of these methods is that the bread acquires a weak, sticky consistency where the vegetables or fresh tomatoes are located. It is also disadvantageous that the tomato ingredients used in the known method are perishable, which also limits the shelf life of the end product. Moreover, this also requires extremely hygienic care during preparation, in order to prevent contamination.

The object of the present invention is to provide a method with which a tasty, crispy, red-colored bread is obtained, wherein said disadvantages are avoided.

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In order to achieve the intended aim, a method of the type according to the invention mentioned in the preamble is characterized in that dried tomatoes are added to the dough mixture, which are processed together with the other ingredients into the dough.

The bread thus obtained can be served as a side dish at dinner, for example with a soup or pasta dish, or can be used as a small sandwich or slice of bread at lunch.

A dried tomato is understood to mean a tomato which has been dried in a natural or non-natural manner after it has been picked and optionally cut in half.

10 If necessary, salt can be sprinkled on the tomato during the drying process to promote the drying process. After the tomato has dried, the tomato is, depending on the drying process, usually treated with moisture or steam, so that the now dried tomato can absorb oils or aromas. In many cases, dried tomatoes are placed in oil, salt, wine vinegar, aromatic herbs, capers, E300 antioxidant and E 330 acidity regulator and thus sold in pots.

According to the invention, the dough is prepared in the usual way. Flour, salt. yeast, water, dried Italian herbs, oil containing dried tomatoes and finally dried tomatoes are mixed together. After the dough has been kneaded, it is allowed to rise. The dough can then be divided into any desired portion and brought into any desired bread form, after which the bread is baked in a preheated oven.

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According to an exemplary embodiment, the following amounts of ingredients can be used:

Ingredient Weight parts - wheat flour type Orchid 100 5 - yeast 3 - water 50 - salt 2 - dried Italian herbs 1 - dried tomatoes 22 10 - (olive) oil (containing the dried tomatoes) 5

The advantage of using dried tomatoes according to the invention is that the dough, before it goes into the oven as bread, has the same consistency everywhere and yields an aromatic, crunchy and consistent red bread, which tastes like tomato addition. It is not necessary to add additional vegetable or vegetable dye to the dough to obtain the desired red color. By avoiding the use of fresh tomatoes, tomato paste or tomato sauce, there is no risk of premature decay of the ingredients, which makes the procedure more hygienic than the known procedures.

The bread is preferably eaten freshly baked, but can also be eaten at a later time, possibly after it has been baked again after freezing.

Although the invention has been explained in greater detail above with reference to only a single exemplary embodiment, it will be clear that the invention is by no means limited to the example given. On the contrary, many variations and manifestations are still possible for the skilled person without departing from the scope of the invention. For example, after kneading it is possible to freeze the dough into a bake-off product, then defrost it, let it rise and finally bake it. The bread can be baked in any shape and size, and any type of flour can be used.

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Claims (8)

A method for preparing a bread product in which an amount of flour, leavening agent and moisture are mixed together into a dough mixture and are processed into a dough and the dough is baked at an elevated temperature, characterized in that the dough mixture is dried tomatoes are added, which are processed into the dough together with the other ingredients. Method according to claim 1, characterized in that the dried tomatoes and the flour are mixed together in a ratio of at least 1: 5. Method according to 1 or 2, characterized in that the dried tomatoes are based on dried tree tomatoes, usually referred to as pomodori secchi. 4. A method according to any one of the preceding claims, characterized in that the dried tomatoes are pre-soaked in oil, preferably olive oil, flour type or nut oil, salt, wine vinegar, aromatic herbs, capers, E300 antioxidant and E330 acidity regulator. Method according to any one of the preceding claims, characterized in that sun-dried tomatoes are used. 6. A method according to any one of the preceding claims, characterized in that Italian or herbs, such as thyme, rosemary, marjoram or oregano, are also added to the dough mixture. Method according to any one of the preceding claims, characterized in that yeast is used for the leavening agent and wheat flour, preferably of the orchid type, is used for the flour. A method according to any one of the preceding claims, characterized in that the dough mixture is prepared from 100 parts of wheat flour, 3 parts of yeast, 50 parts of water, 2 parts of salt, 1 part of dried Italian herbs, 22 parts of dried tomatoes and 5 parts of oil. 1 0 Ü ï 3 6 5