SK72898A3 - Smoked baked products and process for the production thereof - Google Patents

Abstract

The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a corresponding new flavour and also a surprising improvement in the life and the quality of the product after crisping, in particular for soft smoked baked products made from pastry dipped in a sodium hydroxide solution before baking. 00000

Description

Technical field

The present invention relates to a novel pastry in the form of infused pastry and sliced bread as well as smoked popcorn.

BACKGROUND OF THE INVENTION

Pastry, especially baked bread, is made according to traditional recipes and baking procedures without being altered. However, there is a constant search for ways to make pastries that meet the new taste requirements and extend the shelf-life of fresh products, thereby prolonging the possibility of disposing of goods.

One method of making bread whose traditional recipes and production have undergone major changes and which can be obtained as fresh goods immediately at the manufacturer is soft or freshly leached pastry, especially in the traditional form of leached pretzels.

Leached pastry is known as crispy pastry, or as a pastry whose baked dough is immersed in a sodium hydroxide solution prior to baking, e.g. 3.5 to 4%. In the following baking process, a smooth dark brown top surface is created, typical of the cork flavor of the leached pastry. Similar leached pastry is industrially produced in the form of dried durable goods as crispy pastries with a water content of less than 12%, but is sold in bakery, in particular soft, fresh pastries in the form of pretzels, sticks, braids or buns and plaits. Soft, fresh goods are mainly traditionally leached pastries sold in South German areas (Swabia, Bavaria). In particular, the present invention describes soft leached pastries and has proven to be particularly advantageous in the field of this production. However, it may also include sliced rye bread and mixed bread, as well as special pastry, referred to as popcorn. Such uses are consequently reported in a more normal form, but they can also be used according to the present invention in some other embodiments that are achieved in processes other than the production of leached pastry.

The leached pastry, which is described as preferred in the present application, is the leached pastry produced using conventional blend ingredients for dough making. Common baking ingredients are flour, malt flour, fat, as well as conventional baking agents. In the context of the present invention, with respect to the following modifications described in accordance with the invention, they can be applied to all conventional recipes and infused pastry forms. The present invention is not based on a change in the basic recipe or form of the infused pastry.

Leached pastries are particularly appreciated for their special combination of smooth, dark brown, crunchy top surface and dough that is light, soft and rather neutral. The top layer has a characteristic spicy taste. Soft leached pastry consumed as fresh bakery goods, however, has limited applicability as it loses the typical taste of fresh leached pastry relatively quickly, dries almost, and then the water-binding salt appears on the top surface. Even if the leached pastry is baked, the results are unsatisfactory, the substantial change in taste resembles old pastry.

SUMMARY OF THE INVENTION

It is an object of the present invention to produce a new bakery product which, unlike traditional bakery goods, is characterized by increased shelf life and taste stability and / or a new pleasant taste.

This object is achieved by the pastry according to the present invention.

The particular features and advantages of the present invention result from the further description of the invention with respect to an exemplary embodiment which, according to the present state, prefers a better embodiment.

The invention can be characterized in that the traditional production of bakery goods, especially soft pastry, is shortened by one smoking process.

food production, a process that is not common in bakery, so Smoke is one of the traditional preservation processes based on proteins and fats, such as. meat, fish and also cheese, but smoking is bypassed in the production of baked goods.

FR 2 631 783 A1 describes a baking process in which the electric furnace achieves the conditions typical of a wood-fired furnace by passing the fuel gas from the wood-fired chamber with an associated electric furnace.

FR 2 631 783 A1 concerns the production of bread, which may be referred to as bread from a wood-fired oven, but in no case is a smoked product. There is no smoked smoke, eg. pure aerosol in the form of cold smoke, but this process is affected by combustion gases, which are supplied in a filtered, non-smoke form.

The smoking process directly downstream of the process is the advantages of the conventional vacuum suction process carried out within the scope of the present invention for the conventional production of baked goods. On the basis of this, however, surprising advantages and effects can be achieved, the process ascertained can also be achieved by introducing smoke smoke into the ingredients of the prepared dough. E.g. Smoke smoke into the finished wet dough using a dough preparation device.

With a focus on leached pastry, it has also proven to be very advantageous for freshly sliced bread, especially one made from rye or mixed flour from rye and wheat, by light smoking, in particular cold smoke. This gives good products with a long shelf life.

In the case of durable pastries such as leach pastries, in particular crispy pastries, the possibility of producing products with new taste characteristics is offered. Smoked crispy pastries help consumers to enjoy smoked flavors without having to return to products that are undesirable for dietary reasons due to fat or protein present.

Also Knäckebrot, which is considered to be dry, durable, sliced bread, is easy to smoke as a possibility of more favorable flavor and to achieve a new taste.

Popcorn is also considered to be baked within the scope of the present application, having as a baked product predominantly a carbohydrate content with binding active protein moieties. As popcorn is produced from specially treated corn grains which do not have their own intense flavor, they must be specially flavored, eg. sugar, salt, or other spice additives. According to the present invention, a low-smoking smoke can be given a corresponding inherent taste, which can be especially in adults when used in combination with an alcoholic beverage, e.g. with beer, or dry wine, to meet with a very favorable response. The smoked popcorn may be smoked fresh according to the present invention, or may be manufactured as an impermeable packaged finished product. The smoking may follow the finished product as after-treatment, but may also be carried out in the sense of the usual popcorn production followed by smoking. This means the production of popcorn from corn in the smoking chamber.

In the present invention, smoking of fresh bread, in particular ready-made fresh bread, or sliced bread, can be carried out essentially using the same and conventional equipment, conditions and materials used in conventional smoking of meat or sausages. In this context, the literature of the meat industry is complemented by textbooks relating to food chemistry (eg Schormíiller, Lehrbuch der Lebensmittel, 2nd ed., 1974) or in food lexicons (eg Rompp Lexicon Lebensmittelchemie, published by Prof. Dr. Gerhard Eisenbrand and Prof. Dr. Peter Schreiber, Georg Thieme Verlag Stuttgart-New York, 1995), or Lebensmittel-Lexikon, Behr with Verlag, Hamburg). The above-mentioned literature proves, with regard to the spread of commonly used technical terms such as smoking, baking, leaching, their meaning and meaning.

The smoking is carried out in the context of the present invention by the usual smoking smoke, while essentially maintaining all known and permissible methods of processing and smoking the top surface of the meat and meat products, i.e. cold smoking. cold smoke (temperature about 20 ®C); Warm smoke (temperature about 45 ° C) or hot smoke (temperature up to about 90 ° C). Known methods and mixtures using various wood sawdust are used in the sausage production. In the context of the present invention it is contemplated that so-called " friction smoke produced by friction.

According to the present invention, it has been shown that short-term cold smoking with cold smoke between 5 and 30 minutes is sufficient, and taking into account the additional effects, it is also suitable for 10 to 20 minutes. Additional consideration should be given to the elevated temperature of smoking in baked goods which is baked in the usual way.

It has been shown that in the usual way cold smoked fresh pastry differs from conventional pastry not only with a pleasant spicy taste, but also remains usable without losing the taste of the airtight package and does not give the impression of old pastry when stored in an airtight package.

The present invention proves that, in addition to having a particular taste, the novel bread can be stored for a longer period of time without losing its shelf life or taste. Evidence shows that this applies not only to leached pastries such as pretzels, but also to sliced bread, especially fresh rye sliced bread.

Hereinafter, the invention will be illustrated by a specific exemplary embodiment.

Example

Typically, a typical Swabian liquor made from dough was formed from a conventional blend of ingredients (flour, malt flour, buttered butter or other vegetable or animal fat and baking aid), and was immersed in a solution of baking liquor (about 3.5 to 4% sodium hydroxide) ) and baked in the usual way.

After cooling, freshly baked leached pretzels were treated in a smoking chamber with cold smoke for about 5 minutes. at 15 ° C. The cold smoked smoke was made from a mixture that is common in the butcher shop, consisting of beech sawdust, or a mixture of beech, fir and oak sawdust.

After smoking for five minutes, the leached pretzels were subjected to the first taste test which showed pleasant signs of smoking. A portion of the smoked lye was immediately wrapped in conventional sealing foils and stored for an extended period of time. In parallel to this, leached pretzels, identically processed in the usual manner, but without subsequent smoking, were given for inspection. At intervals of one, three and seven days, the containers were opened and the various leached pretzels were flavored tested. The results showed that leached roasts baked in the usual way, stored under the same conditions, showed different results.

It has turned out that smoked pretzels have surprisingly reduced the loss of quality, that they can be cooked better and have a very good taste. The smoked flavor was lost during storage and after prolonged storage it could be described as a delicate taste color (nuance). However, the typical old flavor has not been lost in this process.

Claims (8)

PATENT CLAIMS 1. Pastry in the form of infused pastry or sliced rye bread, or bread of rye and wheat mixtures, characterized in that it has an improved shelf life and / or a slightly smoked aroma and (i) either at least one stage during the baking process or following (ii) to produce their prepared dough from the usual ingredients, it has been subjected to the effect of a smoking smoke in the form of cold or warm smoke. Bread according to claim 1, characterized in that it is sliced bread and is then subjected to smoking after the usual preparation of the dough, forming and baking process and after cutting. The pastry according to claim 1 or 2, characterized in that it is a soft leached pastry in the form of pretzels, sticks, braids or buns. Bread according to claims 1 to 3, characterized in that it is stored in an impermeable package. Process for the production of pastry in the form of leached bread or sliced bread according to claims 1 to 4, characterized in that a pastry is prepared from the usual ingredients for the production of pastry, subjected to cold smoking in a freshly baked or sliced state or warm smoke. Method according to claim 7, characterized in that it is carried out in the smoking chamber by cold smoke. Method according to either of Claims 5 and 6, characterized in that the baked pastry is soft leached pastry or sliced bread and is wrapped impermeable in a freshly baked and baked state. Popcorns, characterized in that during their manufacture and / or afterwards they have been smoked with cold smoke and impermeable packed.