PL201170B3 - Method of dyeing foodstuffs made of cooked dough, particularly dumplings with extended keeping time and dyed foodstuffs made of cooked dough, particularly dumplings with extended keeping time - Google Patents

Abstract

The invention solves the problem of the selection of natural coloring ingredients in the process and in the product according to patent No. 198171. The method is characterized in that in a preparation step In the dough mass, a color additive selected from the group is added to the dough dyes, which are: chlorophyllin, copper complexes E141 (ii), mixture of carotenes E160a (i), pepper extract E160c, anthocyanins E163.

Description

(12) PATENT DESCRIPTION (19) PL (11) 201170 (21) Application number: 358537 (13) B3 (51) Int.Cl.

( ²² ) ^{Date of notification :} 31.01. ² ° 03 A23L 1/16 (2006.01)

A23L 2/21 (2220.20) (61) Additional patent to the patent:

198171 03/14/2002

A method of producing food products from cooked dough, especially dumplings, intended for cooling or freezing, with a prolonged storage time, and food products from cooked dough, especially dumplings, with an extended shelf life (73).

ESKA HOLDING Spółka z o.o., Kraków, PL (43) Application was announced:

09.08.2004 BUP 16/04 (45) The following was announced about the grant of the patent:

31.03.2009 WUP 03/09 (72) Inventor (s):

Stanisław Sławomir Kocańda, Kraków, PL Lech Wysocki, Kraków, PL (74) Plenipotentiary:

Andrzej Kacperski,

Kancelaria Prawno-Patentowa LICENSE (57) Wynalzek k resolves the problem of natural aaw / ice cream in the person and in the product according to patent No. 198171. The method is characterized by the fact that in the stage of preparing the dough mass, a dye is added to the dough as a coloring additive, selected from the group dyes, which are: cClorophyllin copper complexes E141 (ii), mixture of carotenes E160a (i), pepper extract E160c, anthocyanins E163.

PL 201 170 B3

Description of the invention

The subject of the invention is a method of producing food products from cooked dough, in particular dumplings, intended for cooling or freezing, with an extended shelf life, and food products from cooked dough, in particular dumplings, with an extended shelf life. The invention is an improvement and a supplement to the invention according to the patent PL 198 171.

The method according to the PL 198 171 patent consists in the fact that after the cooling stage, the products are fried-toasting at a temperature of 110 ° C to 210 ° C for 10 seconds. up to 10 minutes and subjected to immediate cooling to a temperature from 4 ° C to 0 ° C for 30 minutes to 12 hours, depending on the product cooling system used, or subjected to immediate deep freezing at a temperature of -15 ° C to -190 ° C for 1 min. up to 24 hours.

Prior to frying-toasting, the products are subjected to several stages of breading, including flouring, coating with wet breading in the form of an aqueous suspension of the breading preparation, and coating with dry breading in the form of a breading preparation with a granulation of 0.20 mm to 6.30 mm.

Before breading, the products may be dried at a temperature of 30 ° C to 1 ° C.

Alternative chilling or deep freezing is an option for either a fried-toasted, fresh, chilled and quick-eat product or a broiled-toasted, frozen product, with a shelf life of up to 12 months.

Food products according to the said invention, made of cooked dough, which can be both dumplings and dumplings, lazy dumplings, Silesian dumplings, dumplings or dumplings, with an extended shelf life, ready to eat, are in the form of a three-dimensional product made of dough mass, preferably with a filling and in a form prepared for chilling or freezing and having a coating on the outer surface of the dough, and may also contain a flavor or color additive.

The coloring additive has a significant impact on enhancing the value of the finished product, which, also aimed at the youngest customer, must have features essential to attract the attention of child consumers. The combinations of the vivid basic colors and the varied flavors of the filling are used to fulfill this task.

The essence of the method according to the present additional invention consists in the fact that in the step of preparing the dough mass, a coloring additive is added to the dough, selected from the group of dyes: chlorophyllin, copper complexes E141 (ii), mixture of carotenes E160a (i), extract from E160c peppers, E163 anthocyanins. The colorant dye may be chlorophyllin copper complexes E141 (ii) in an amount of 1.5 to 2.6 kg per ton of dough.

The colorant additive may be a mixture of E160a (i) carotenes in an amount of 3.5 to 5.0 kg per tonne of dough.

The coloring additive may be E160c pepper extract in the amount of 0.5 to 1.5 kg per ton of dough.

The coloring additive may be anthocyanins E163 in an amount of 0.1 to 0.60 kg per ton of dough.

The essence of the products according to the present additional invention consists in the fact that the coloring additive is selected from the group of dyes, which are: chlorophyllins, copper complexes E141 (ii), mixture of carotenes E160a (i), paprika extract E160c, anthocyanins E163.

The products may have a coloring additive, which is chlorophyllin and copper complexes, giving the products a pistachio color.

The products may have a coloring additive, which is a mixture of carotenes, which gives the products a yellow color.

The products may have a coloring additive, which is paprika extract, which gives the products an orange color.

The products may have a coloring additive, which is anthocyanins, which gives the products a purple color.

The advantage of the solution according to the invention is obtaining a product with a long shelf life, with high aesthetic and taste values without the need to use dyes and synthetic preservatives.

The solution according to the invention is illustrated on the basis of the following examples.

PL 201 170 B3

P r z k ł a d I

A classic dumpling dough was prepared, consisting of wheat flour, egg concentrate, fat and water. Chlorophyllin dye and copper complexes were added to the dough in the amount of 2.48 kg per ton of dough. The dumplings have a pistachio color. The dumplings are stuffed with cheese stuffing with cinnamon. After the dumplings were formed, they were cooled at 2 ° C for 8 hours. A finished product was obtained, intended for consumption up to 7 days.

P r z x l a d II

The dumplings dough was made of wheat flour, egg concentrate and water. The dye, a mixture of carotenes, was added to the dough in the amount of 4.80 kg per ton of dough. The dumplings became yellow. The dumplings are stuffed with cheese stuffing with strawberries. After forming the dumplings, they were deep-frozen at -35 ° C for 3 hours. A finished product was obtained, intended for consumption for up to 12 months.

P r z x l a d III

A dumpling dough consisting of wheat flour and water was prepared. The dye paprika extract was added to the dough in the amount of 0.95 kg per ton of dough. The dumplings became orange. The dumplings are stuffed with cheese stuffing with cocoa. After shaping the dumplings, they were scalded with boiling water, cooled to 30 ° C and then dried at 2 ° C for 15 minutes. Then the dumplings were subjected to several stages of breading, including coating with flour, coating with wet bread in the form of an aqueous suspension of flour, starch, maltodoxin, sugars, gluten and yeast, and then coating with dry coating in the form of a mixture of flour, starch, emulsifiers, lecithin, flavors and enzymes with granulation from 0.23 mm. Then searing was carried out at 210 ° C for 8 minutes. Then the dumplings were deep-frozen at -35 ° C for 10 minutes. A finished product was obtained, intended for consumption for up to 12 months.

P r x l a d IV

A dumpling dough consisting of wheat flour, egg concentrate, and water was prepared. The anthocyanin dye was added to the dough at a rate of 0.48 kg per ton of dough. The noodles have a purple color. After forming the dumplings, they were scalded with boiling water, cooled to 30 ° C, and subjected to several coating steps, including flour coating, wet-battering in the form of an aqueous slurry of starch coating, and dry-coating in the form of a 6.2 mm granulation coating. Then frying was carried out at 160 ° C for 10 minutes. The noodles were then cooled at 0 ° C for 3 hours. The finished product is obtained and is intended for consumption within 2 days.

The invention can be used to make cooked dough products prepared from various types of cereal flour, potato flour, corn flour as well as other combinations of flours and additives.

Claims (10)

Patent claims 1. The method of producing food products from cooked dough, especially dumplings, intended for cooling or freezing, with extended storage time, ready for consumption after bringing it to ambient temperature, in the form of a spatial product from the mass of dough, preferably with a filling, consisting in forming a lump of the product which is then subjected to subsequent storage. cooking or steaming and cooling in which manner - after the cooling stage, the products are subjected to frying-toasting at a temperature of 110 ° C to 210 ° C for 10 sec. up to 10 minutes, - and are immediately cooled down to a temperature of 4 ° C to 0 ° C for 30 minutes to 12 hours, depending on the product cooling system used - or is immediately deep-frozen at -15 ° C to -190 ° C for 1 min. up to 24 hours, according to the patent PL 198 171, characterized in that in the step of preparing the dough mass, a dye is added to the dough, which is a coloring additive, selected from the group of dyes, which are: chlorophyllins, copper complexes E141 (ii), mixture of carotenes E160a (i) , pepper extract E160c, anthocyanins E163. 2. The method according to principles. A dye according to claim 1, characterized in that the chlorophyllin, copper complexes E141 (ii) dye is added in an amount of 1.5 to 2.6 kg per ton of dough. PL 201 170 B3 3. The method according to p. The process of claim 1, characterized in that the dye is added as a color additive, which is added to the composition of E160s (i) in the amount of 3.5 Os. 5.0. 4. The method according to p. A method according to claim 1, characterized by the fact that it is Zanr / eik, which is the eighth scale of the osoriasis E160c in the amount of 0.5 Os 1.5 General tsoę yisóts. 5. The way we ^ k ^ łL ^ cj ζζ ^^. The dye according to claim 1, characterized in that the dye is added, which is the eighth sotscyjsoy E163 in the amount of 0.1 Os 0.60 kg of cisóts. 6. Woby foodcooked dough, especially dumplings! with prolonged storage, gstswd Os óoseycis ps asorswsOadoiu Os t-modrstury stscadois, msjącd osótsć current current of the product, and msóy cisóts, ksrayótoid and osOaidoidm, msjącd os óoseraodj oswidryo, osjącd oswidroidj oswidry, including the ascendance, kslsryaowanie wyarsoy jdót a group of asrwoikbw, which eighth: chlsrsfilio ksmoldkóy mid Oaiswd E141 (ii), midóasoios ksrstdobw E160s (i), dkótrskt a turkey E160c, sotscyjsoy E163. 7. Conducts to follow suit according to the above. 6. It was characterized by the fact that the Solo-zyzjecc staoswi chlsrsfilio ksmoldkóy mid Oaiswd, osOsajski scysasm kslsr oiótscjswy. 8. Produces a statement according to ζζ ^^. Θ. it was characterized by the fact that in addition to the soloist of the staates and midasoios of ksrstdobw, ossajski kslsr elblta. 9. He pronounces the ζιθ ^ θ according to ζζ ^^. Θ. it was characterized by the fact that in addition to the fact that Solo-zyzjecc staoswi dkótrskt and osorki, ossiony wyrsasm kslsr ossraswy. 10. Food products made of dough according to principles. 6, characterized by. that the addition colored by the eighth sotscyjsoy, osOsion wyrsasm kslsr fisldtswy. Ddpnrtnmdor WyOswoictw UP RP