NL8101157A - Decorated bread carrying fruit pulp layer - contg. sugar, confectionery syrup and pectin, giving non-sticky coating - Google Patents

Abstract

A decorated bread has on the top a layer of fruit pulp contg. 20-50 (30-40) wt.% of sugar, 0-20 (10-17) wt.% of confectioner's syrup, 30-70 (40-60) wt.% of water, 0.2-1 (0.3-0.6) wt.% of flavourings, colouring matter and fruit concentrate, and 0.5-3 (1-2) wt.% of pectin. The fruit pulp is also claimed. The bread does not feel sticky. The pulp may be based on e.g. apricots, oranges, strawberries or cherries. Pref. it is used as a concentrate, which is diluted to the required concn. by addn. of water, pref. 20-30 wt.% of water. The bread, opt. a fruit bread, is baked and cooled. The fruit pulp, pref. heated to 40-100 (85-90) deg.C, is applied, e.g. by spraying, to the top of the bread, excess pulp is blown off, and the layer is cooled. Opt., other decorative material, e.g. nuts, cherries or preserved orange slices, may be added during (pref.) or after cooling. The colour and flavour of the pulp can be varied with the time of year, e.g. a yellow pulp for Easter.

Description

-1-

Bread with Decorated Top, Method for Making this Bread, as well as Fruit Sauce for Use in this Method.

The invention relates to bread, in particular fruit bread with decorated top, to a method for preparing this bread, as well as to fruit purée used in this method.

5 Fruit Bread with decorated Top is generally known.

Such a decoration often consists of a layer of powdered sugar that is sprinkled on the Bróód.

Yoorts is generally known on small bread, for example fruit bread, to apply a layer of fruit puree. The fruit puree used here is not bound to a solid composition, but is a product which has the consistency of a rigid pudding. After dilution, this is spread over the bread. The disadvantage of the bread decorated with this is that it continues to feel crispy.

It has now been found that one suitably covers a layer of a fruit puree, which consists of 2 - 50. ij -. Preferably 30-40 wt.% Sugar, 0-20, Preferably 10-17 wt.% Confectionery strop, 30-70, Preferably 40-60 wt.% Water, 20 0.2-1.0, in particular 0.3-0.6% by weight of flavoring, coloring and fruit concentrate, preferably natural fruit concentrate, 0.5-3.0, preferably 1.0-2.0 wt.% pectin Contains, to be applied, a product which does not feel pimply after a short time.

In practice it is expedient to start from a concentrate, which is then brought to the desired concentration in the above-mentioned range by adding 20-30% by weight of water. Mixing can be done by kneading in a dough bowl, after which a pourable mass is obtained.

In practice, the (fruit) bread is normally prepared from the usual raw materials and a layer of the fruit puree is applied after baking and cooling. Advantageously, the fruit puree has been heated to 70-100 ° C, in particular 85-90 ° C, with a suitable consistency for processing in a spray application device. The excess fruit puree is blown off, preferably in a direction 8101157 Λ -2- diagonally against the direction in which the bread moves (this, of course, when running on a conveyor belt). A suitable angle is 60-85 °. The applied mass cools down at a length of the conveyor belt of 5-15 j in practice, after which the mass no longer feels soggy. During the cooling process, further decorating (burnt) material, such as, in particular, shaved almonds or other nut shavings, such as shavings of cashew nuts, ground nuts or also peanuts, or also other material such as higarrauxsi, candied orange shavings or cherries on the fruit puree layer. -10. The application of other decorative material can of course also take place after the layer of fruit puree has solidified, but then this material will adhere less strongly to the bread.

The fruit puree used may of course be based on various fruits, such as apricots, oranges, strawberries, cherries, etc.

It is effective to quickly bring the fruit puree to the required temperature by means of a flow heating.

Example I

Traditionally, 20 fruit loaves were prepared from the following ingredients: 100 parts of wheat flour 2 parts of common salt 24 parts of currant bread powder 10 parts of baker's yeast 3 £ 25 5 parts of bread improver 3 parts of wheat protein powder a 60 parts by weight of water 100 parts by weight of tropical fruits (currants, raisins).

This mixture was kneaded in an end kneader at a speed of 240 rpm for 5 minutes. After adding the tropical fruits, the mixture was kneaded for a further 2½ minutes at a reduced speed (80 rpm). The dough temperature was 27 ° C and the first proof lasted 30 minutes.

After finishing, the bread was allowed to proof for another 35 minutes.

The bread was baked at 240-250 ° C for 30 minutes and then allowed to cool for 90 minutes. The fruit puree (apricoplus) was then applied to this bread, by spraying this bread which then had a temperature of 35 ° C with a fruit puree of 90 ° C which, by flowing through a heating device, in an amount of 2.8 1 per minute was heated from the initial temperature 8101157-3 from 15 ° C to 90 ° C. The excess fruit puree was vented in the direction obliquely to the direction in which the bread was moved at an angle of 70 °. The bread was then moved 9 m on a conveyor belt, solidifying the applied mass and sprinkling scraped sliced almonds on it. The bread could be packaged immediately afterwards, without the packaging sticking to the bread.

The obtained decorated fruit bread had a good appearance and a good taste. Due to the applied layer of fruit puree 10, a bread was found to remain fresh longer during taste tests. An excellent taste was always found in taste assessments.

The top layer obtained adhered well and also remained good for a long time.

Variations in taste and color of the fruit puree 15 The taste and color of the fruit puree can be adapted to the season or event in which the decorated fruit bread is brought. Before Easter, the color of the purée can be yellowish. At heyday related to the royal family, the color can be orange with an orange flavor.

20 s Currant bread powder is a composition, which. JO-40 wt.% Dextrose 3Ο-4Ο wt.% Powdered animal fat 10-15 wt.% Milk derivatives flavors 25 dyes emulsifier mixture vitamin C.

s The bread improver used is an animal fat emulsified in water with sucrose.

30 * The wheat protein containing powder consists of vital wheat gluten powder with an emulsifier mixture.

Example II

The recipe of Example I was repeated and 66 µg portions of dough were made up, with 150 g of food being added to the dough. The bread was baked in the manner indicated in Example I. It was then decorated with 85 ° C pulp in the manner described in Example I. Here too, an excellent assessment was obtained.

The purée used in the examples was obtained by a composition containing 8101 157-4-47% 5 wt. Sugar, 20 wt.% Confectionery syrup, 30.1 wt.% Water, 0.6 wt.% Flavor, dyes and natural fruit concentrate and 1.8% w / w pectin, to be mixed with 25% w / w water in a dough vessel. The pourable mass obtained was then heated in the manner described.

Repeating using the application temperature of the application purifier of 85 ° C gave the same result.

The purée obtained by adding 20 and 30% by weight of water to the above concentrate also led to good products which did not feel pimply in a short time.

The fruit concentrate used in the example was based on apricot.

8101157

Claims (8)

1. Bread with decorated top side, characterized in that this bread is provided on the top side with a layer of fruit puree consisting of 10% by weight 20-50% by weight sugar, 50% -20% by weight confectionery syrup, 50-70% by weight water, 0.2-1.0 wt% flavoring, coloring and fruit concentrate and 0.5-3.0 wt% pectin. Bread according to claim 1, characterized in that the layer of fruit puree consists of 30-40% by weight of sugar, 10-17% by weight of confectionery syrup, 40-60% by weight of water, 0.3-0.6% by weight. flavors, dyes and fruit concentrate and 1.0-2.0 wt% pectin. 3. Method for preparing bread according to claim 1 or 2, characterized in that dough is prepared in the usual manner and a fruit puree of 40-100 ° C is applied to the baked bread and the excess fruit puree is blown off. 4. Process according to claim 3, characterized in that the fruit puree is used at a temperature of 85-90 ° C. Fruit puree for use in the method according to claim 3 or 4), characterized in that it consists of 20-50 wt.% Sugar, 0-20 wt.% Confectionery syrup, 30-70 wt.% Water, 0.2- 1.0% by weight of flavoring, coloring and fruit concentrate. 6. Fruit puree according to claim 5? characterized in that it consists of 30-40 wt% sugar, 10-17 wt% confectionery syrup, 40-60 wt% water, 0.3-0.6 wt% flavoring, coloring, and fruit concentrate. 35 Concentrate for the preparation of the fruit purée used according to methods 5 and 6, characterized in that it has a lower water content. Concentrate according to claim 7, characterized in that the water content is such that by adding 8101157 -6-20-30% by weight of water, the concentration of the fruit puree as stated in claims 5 and 6 is achieved. 8101157