SE434451B - PROCEDURE FOR THE PREPARATION OF FOOD WITH FILLING AND BREAD WAVE - Google Patents

Description

8206461-9 2 Although the sweet taste makes it tempting to consume such products at first, they quickly give a certain feeling of supersaturation and aversion to sweets. In addition, due to the sweet taste, a strong thirst sensation occurs very quickly, which inhibits further consumption.

Attempts have now been made to avoid these disadvantages by consuming bread together with chocolate - a very tasty combination, which is also sometimes used in advertising with the recommendation to consume the chocolate pieces on bread slices, so to speak, as a spread. Here too, however, inconveniences arise: Firstly, the chocolate is not prevented and in addition there is no firm bond between the chocolate and the bread, which can cause this spread to fall down and break off when you bite into it; in addition, there are difficulties in always and at all times having bread available, as well as the necessity to always bring bread and prepare mouthfuls when eating chocolate plates outdoors.

It is also known to use stuffed waffles, which contain a different, soft filling and with the waffle layer consisting of a small bread-like product, which does not have the strong bread character.

According to the present invention, the advantageous taste combination of bread is obtained associated with a preferably sweet sleep while at the same time avoiding the disadvantages described.

The foodstuff prepared according to the invention consists of a product with a rod, roll, egg, ball shape or the like with an outer, preferably closed bread or wholemeal bread coat and an inner, preferably sweet, for example cocoa resp. chocolate-containing core. With regard to a physiologically complete nutrition, the product can be enriched with egg whites, vitamins and trace elements. The core can also contain an inlay of fruit pulp (eg passion fruit, apricot) as a refreshing, thirst-quenching and vitamin-enriched component.

Instead of having a chocolate filling, the bread hole body can also contain other sweet fillings, such as yoghurt, yoghurt-containing masses, nougat, marzipan, caramel, toffees and the like. However, the invention should not be limited to the combination of bread casing / sweets, but the filling may also consist, for example, of meat products, such as salami, or cheese. In this case, due to taste reasons, the pickling of fruit pulp is preferably avoided. In The individual layers of the new nutrient can be prepared from 8206461-9 in the following way The bread mass is preferably prepared from ordinary rye and / or wheat dough. The production of the casing can either take place separately from the production of the core of sweet pulp or together with it. In separate production, the dough is either squeezed directly as a hollow body from an extruder and then baked with microwaves, or the unformed dough is first baked and then decomposed and the moistened or also dried and subsequently re-moistened bread crumbs are formed into a hollow body. It is also possible, according to the method described above, not to produce a hollow body without half-bowls, which are then filled with pulp and then with heat or also by coating resp. spraying the connecting edge with a sticky food, such as sugar syrup, joined to a hollow body. However, it is also possible to combine the half-bowls before filling and perform the filling from the outside by injection.

The preparation of the bread-hole bodies can also take place by extrusion and subsequent development of a dough band on a stick, whereby they are baked at the same time or afterwards. In this case, it is conveniently done so that the dough strip is discharged from the extruder approx. 20-25 mm wide and 3 mm thick and then continuously, e.g. bent over a rotating rod of glass or metal, develops the desired shape (round, angular) and is baked in this way. The dough can also first be introduced into a fermentation chamber together with the stick (for dough fermentation) and then baked.

It is also possible to first bake the dough in half and then shape it into a snail shape over a suitable shape and then bake it ready, grill and / or dry it. It can then, after division, be cut into portions and cooled and removed from the inner mold.

To increase the binding capacity of the bread mass, other foods may be used, such as native or whipped starch, glucose, sorbitol, egg whites or permitted food additives. To increase the shelf life, a preservative can be added, such as, for example, calcium propionate. In addition, an enrichment with vitamins and trace elements can take place.

The pulp required for the kernel (eg chocolate, caramel or toffee) can be prepared in a manner known per se (eg by mixing, kneading or foaming) from egg whites, fats, sugars, sugar substitutes and / or cocoa and optionally enriched with vitamins and trace elements. Other possible starting materials for the core filling 8206461-9 4, such as yoghurt mass or cheese resp. meat products, are also produced in a manner known per se.

A sweet core, on the other hand, can, if desired, also in a manner known per se, for example with a pump, be filled with a highly aromatic, preferably acidic fruit pulp (such as pulp, pasta or gel) - Whole fruit pieces can also be incorporated.

If the production of the individual layers takes place jointly, the individual pulps are introduced separately in an extrusion device.

A string with a rectangular, semicircular, round or oval or other shape with a cross section of approx. 5-30 mm. The outer layer of this strand consists of bread mass and the inner layer of sweet pulp with a core of fruit pulp in the ratio 1: 5 to 5: 1, as a rule 1: 3 to 3: 1, preferably 1: 1. However, it is also possible to produce smaller, on all sides closed bodies, e.g. in size and shape like regular candies or pralines.

In a possible fat crystal structure, a "graft" is obtained immediately before processing. The core is then medium hard and at short consistency is not completely compact in texture.

The strand is cut into portions and packed immediately airtight or after suitable drying (possibly in vacuum) and / or burning, possibly after coating with a suitable coating agent and possibly after application of sprinkles or the like to obtain a structured surface.

If the bread dough is not baked until it has been discharged from the nozzle, the inner nozzle for the core must be extended behind the hot zone, so that the filling does not enter the casing until it has been completely baked.

Another possibility is to pre-complete the core with known technology such as a chocolate hole body. This then gets a hard consistency and thus weighs a so-called "Bruch". The core can then be filled with the fruit pulp and inserted into the hollow body resp. the two half-bowls of bread mass in the manner described above.

The package is suitably arranged so that it can be opened with one hand ("one-handed package").

The invention is further illustrated by the following examples, in which the temperatures refer to degrees Celsius. 4 1206461-9 Example 1 a) Bread mass: 70.0 kg rye flour type 1150 30.0 kg wheat flour type 1050 3.0 kg yeast 0.8 kg of a dough leavening agent (corresponding to approx. 0.7 kg citric acid) 2.0 kg of salt 60-70 liters of water The dough made from these ingredients was allowed to stand at approx. 27 ° dough temperature for about 45 minutes and then worked up in the usual way. The shaped dough pieces were baked at a descending temperature of 240/220 °.

When the bread was cooled, it was broken down in a blender or with a grater. The breadcrumbs were mixed with 0.05-0.1% calcium propionate and adjusted to the desired moisture content. b) Confectionery mass: 800 g cocoa butter (or substitute fat) (Foreign fat) 1200 g cocoa mass 1100 g whole milk powder (or skimmed milk) 6900 g sugar (or sugar substitute) The masses were extruded in a ratio of 1: 1 through a multiple nozzle, simultaneously in the middle of a string Passion fruit pulp was pumped out, the product was cut into portions and packed airtight.

Example 2 This was carried out as Example 1, however, the bread was fermented in a microwave oven to avoid crusting.

Example 3 The recipe according to Example 1 was used, but the bread was baked in pumpernickel boxes (water baths) (so-called Wülbern baking boxes).

Example 4 Bread crumbs as in Example 1, 2 or 3 and 5% crystallized chicken egg white 5% H 2 O 5% coconut fat, melting point 27-30 ° sweet material according to Example 1. 8206461-9 Example 5 Bread crumbs as in Example 1, 2 or 3.

The crumbs were spread on a drying plate and dried and / or roasted + 30% sorbitol, 70% in 20% water sweet mass according to Example 1 Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Vitamin C Vitamin E Nicotinic acid amide calcium D-pantothenate in Example 6 Bread dough according to Example l was baked on baking trays with elevations, for example in the order of 22 x 90 x ll mm (width x length x height) - similar to chocolate baking trays - or on baking trays with recessed shape, for example 30 x 100 x 15 mm (width x length x depth) with an oversize of 22 x 90 x ll mm, as half bowls.

From a pulp consisting of .2200 g cocoa butter 1000 g cocoa mass l300 g whole milk powder 5500 g sugar (or sugar substitute) were prepared corresponding round molds, possibly enclosing a fruit pulp, measuring 22 x 90 mm and introduced into two half bowls as described above. The joining of the constituents to a body can be done by heat or by previously spraying the inner surface of the half-bowls with a sticky food, such as e.g. sugar syrup.

Example 7 A mass of broken bread, to which propellants (air, carbon dioxide, nitrogen, baking powder, antler salt) can be added is extruded through the outer part of a multiple nozzle, the inner part of which is extended in the form of a tube. The mass then moves further as a layer on this tube, in whose inner core mass is fed. In this case, the mass flows through a microwave zone which bakes the mass. After passing through a cooling zone, the casing is pushed out over the inner nozzle, joining the casing and the core. The string is cut into portions and packed. Instead of a loaf of bread, a bread dough can also be used.

Example 8 a> Raw 20 kg rye flour type ll50 80 kg wheat flour type 550 3 kg yeast 3 kg fat 2 kg salt 3 kg malt extract or sugar 55-60 kg water and / or milk The dough made from these ingredients was allowed to stand at approx. 27 ° dough temperature for about 45 minutes and then worked up in the usual way. The dough was then rolled out to a thickness of 2-3 mm and cut into 15-25 mm, preferably 20 mm wide strands or given in an extruder corresponding to the mold.

The strands were applied snail-shaped on rods with a diameter of 6 mm and laid on plates. After passing through a fermentation zone, the material a) l was introduced at 240 ° into an oven and baked at approx. 200 ° to the desired moisture content and light brown to brown color; the rods were removed and the bread casings were filled after cooling; a) 2 were baked in the usual way (moisture content approx. 50%); the rods were removed; the bread casings were toasted at approx. 180 ° to the desired moisture content and light brown to brown color. Filling took place after cooling. b) Filling: 16.00 kg malt sugar 4.70 kg skimmed milk powder l2.50 kg coconut fat 0.20 kg lecithin 1.05 kg yoghurt powder 0.03 kg citric acid 0.15 kg strawberry powder (or other fruit) fruit beetroot powder The filling was provided as before indicated with an inner core, in this case strawberry jam. It can also be separated from the bread casing by a layer of chocolate. azos461 »9 8 The preparation of the new foodstuff and its design according to Figures 1-4 are described in more detail below: In Fig. 1, the preparation of the new foodstuff according to the above Example 7 is illustrated.

The figure shows how the various components of the new food are discharged from the multiple nozzle extruder. In this case, l denotes bread resp. the bread dough mass, 2 the sweets (eg chocolate mass) and 3 the filling of fruit mass, eg passion fruit; 4 denotes the inner sub-nozzle, through which the fruit mass flows out, while 5 denotes the inner sub-nozzle (for the discharge of the confectionery mass) and 6 the outer sub-nozzle (for the discharge of the bread or bread dough mass), 7 denotes the baking zone and 8 denotes a cooling zone connected thereto .

Figs. 2 to 4 show different forms of the new food, the numbers 1-3 having the same meaning as in Fig. 1.

Claims (4)

9 8206461-9 PATENT REQUIREMENTS 1. A process for the preparation of a low-moisture, sustainable foodstuff consisting of a core and a loaf of bread, characterized in that a common dough is made from rye and / or wheat flour, propellant, common salt and optionally dough leavening agent, whereby the dough after fermentation is possibly baked in a microwave oven, whereupon the prepared bread is comminuted and a new mass of comminuted bread is prepared, possibly with the addition of binder of permitted food additives, whereupon the mass is sprayed through a multiple nozzle, in which an inner filling Sulfur, chocolate filling or other sweet filling flows, while the mass flows through a microwave oven which bakes the mass, whereupon the casing of bread mass and the core consisting of sulfur, chocolate filling or other filling are firmly joined together. 2. A method according to claim 1, characterized in that the dough is made from rye flour. 3. A method according to claim 1, characterized in that the inner core consists of chocolate filling. 4. A method according to claim 1, characterized in that the casing consists of wholemeal bread.