WO1993020699A1

WO1993020699A1 - Working process for alimentary doughs for products to be baked in ovens using radio frequencies

Info

Publication number: WO1993020699A1
Application number: PCT/EP1993/000886
Authority: WO
Inventors: Patrizio Grando
Original assignee: Rf Systems Srl; G.P.A. Orlandi Spa
Priority date: 1992-04-17
Filing date: 1993-04-13
Publication date: 1993-10-28
Also published as: ITVI920058A1; IT1258572B; ITVI920058A0

Abstract

This invention consists of a kneading process for alimentary dough, characterized by the fact that the rising phase is divided into two parts. The first part is a treatment phase using traditional means, with a shorter than usual time. The second part is a heating phase using radio-frequency energy until the end of rising and partial cooking.

Description

WORKING PROCESS FOR ALIMENTARY DOUGHS FOR PRODUCTS TO BE BAKED IN OVENS USING RADIO FREQUENCIES. This invention consists of an alimentary dough kneading process for baked goods, which in the rising and precooking phase uses the heat resulting from radio freguency. It is well-known that various types of oven-cooked alimen- tary dough are prepared, kneaded and leavened before coo- king. We are referring, for example, to bread, sweet dough in general (such as panettone, pandoro) , some types of biscuits, etc. The rising phase takes place in a rising chamber in which alimentary dough is maintained at controlled temperature and humidity for a given period of time. At present, for example, the rising of panettone takes about 7-8 hours at 32°C. After rising, alimentary parts pass into cooking ovens, following a suitable cycle as for duration and temperature, where they are maintained for a certain period of time at a higher temperature. With reference to panetto- jαi_. again, they remain one hour in the cooking oven at 170°C-200°C. In order to ensure the present industrial production, continuous product transportation is carried out along a course that takes up space both in terms of height and length, with considerable overall dimensions. Therefore, it is important to set up processes that allow one to reduce rising and cooking time, so that greater quantities of goods can be treated, for the same volumes or, for the same number of goods, the volume of the instal- lations suitable for their treatment can be reduced. A bread rising and cooking system, which is the object of the French patent N. 2356373 is well-known. It uses micro- waves to considerably reduce the traditional time both of rising and cooking. For such purpose, after a partial time of traditional rising, bread is treated with the heating energy resulting from irradiation with microwaves, until the end of rising. Then, bread is inserted into the oven and is heated with traditional methods and microwaves, again for the purpose of speeding up cooking time. Although microwaves ensure quicker and more intense heating to alimentary dough, thus reducing their treatment time and produce a consequent economic advantage, it has been noti- ced that microwaves present some inconveniences that are not to be underestimated. One of these inconveniences refers to microwave penetration into the alimentary dough mass, which is not very deep and, therefore, heating is not uniform in the mass when the goods to be treated are rather bulky, as is the case of panettoni or pandoro. Furthermore, it has been noticed that energy absorption by microwave ovens remains substantially unchanged if the alimentary mass to be treated is inside the oven, or if this is empty. In fact, it is not possible for the microwave system to self-adjust as for power, unless it is provided with devices suitable for such purpo- se. Tests carried out by the consignor have demonstrated that great advantages and unexpected results are produced by replacing microwaves with radio frequency. In fact, it has been noticed that one of the advantages in the use of radio frequency instead of microwaves, both in the rising and cooking phase, is to obtain a uniform and more incisive penetration than microwaves and, therefore, much more uniform and compact heating. Furthermore, it has been noticed that the absorption of radio frequency energy only takes place when the alimentary dough is inside rising chambers or treatment ovens, otherwise radio frequency only dissipates energy in the generator supply, which absorbs negligible quantities of power in comparison with those used. Therefore, the main aim of the kneading process invented is to improve the quality of alimentary dough kneading, redu- cing treatment time both for the rising and cooking of alimentary dough. In conformity with this invention, the kneading process for alimentary dough includes: - a phase of selection and mixing of recipe ingredients; - a phase of kneading of these ingredients; - a phase of breaking for the preparation of each dose; - a rising phase in a chamber with controlled temperature and humidity, - a cooking phase in a chamber with controlled temperature and humidity, the above-mentioned process, in conformity with the first claim is characterized by the fact that the rising phase is divided into two parts: the first part is a treatment phase using traditional means, with a shorter than usual time. The second part is a heating phase using radio frequency energy until the end of rising and the beginning of coo- king. According to a form of execution for the invented process, also the phase in which cooking is completed, is carried out with the heating produced both with traditional means and radio frequency, in order to obtain a further reduction in cooking time. An advantage of this invention is repre- sented by the fact that the total time from the first rising phase to the second one is by far shorter than the time necessary for the traditional rising method. Further- more, another advantage of this invention is the fact that the rising of goods subject to radio frequency produces a quick increase in their temperature in comparison with the normal temperature of completed rising. In this way, goods can remain in the cooking oven for a shorter time, since full-cooking temperature is reached more quickly. Further characteristics and details will be better high- lighted when describing an example of alimentary dough kneading process proposed by this invention just as an indication, which does not intend to be restrictive. We wish to point out that in the particular example descri- bing the alimentary dough kneading process, we will refer to the preparation and cooking processes for panettoni. According to the method presently used, the dough of panet- toni is treated, after the phase of ingredient preparation and kneading, with in-line installations which include two further different phases: a phase in which goods rise in a rising chamber and another one in which they remain in the oven. The rising phase for goods under treatment lasts about 7-8 hours at a temperature of 32°C with a relative room humidi- ty of about 70-80%. The rising phase is followed by the cooking phase in the oven, in which goods under treatment remain for one hour at a .temperature of about 170°C-200°C. EXAMPLE According to the improvement of the alimentary dough knea- ding process proposed by this invention, the rising phase is divided into two parts. In the first part, which takes half the usual rising time, alimentary goods are subject to a temperature of about 32°C, that is the usual rising temperature, for about 4 hours and with a relative room humidity of 70-80%. In the second part of this treatment, alimentary dough is irradiated with radio frequency until the end of rising and the beginning of cooking. It has been noticed that using a frequency of 27.12 Mhz the goods that have already undergone a first part of rising, complete this in about 6 minutes, passing from the tempera- ture of 32°C to about 70°C. In this way, also partial cooking takes place. Then, goods remain in the oven for cooking, where tempera- ture reaches 170°C-200°C, for 45 minutes instead of one hour, since the starting temperature of the goods to be cooked is considerably higher than traditional temperature, which goods have when going out of the rising chamber at 32°C. It has been seen that the radio frequency that can be used in the rising process can range from 12 to 41 Mhz with good results. Satisfactory tests have been carried out using a frequency of 27.12 Mhz, which seems to be the optimum frequency to reach complete rising, at least for panettone, in the shortest possible time. Although, from a theoretical point of view, it would be possible to obtain rising using radio frequency exclusive- ly, it has been seen that an exaggerated use may alter the taste of goods treated in this way. Therefore, we believe that a reduction of 50% in the treatment time for traditional rising is the optimum to maintain the taste of final goods practically unchanged. The practical consequen- ce of the total reduction of rising time obtained in this way is an increase in the productive capacity, for the same systems, or the reduction of overall dimensions and power installed in the systems, for the same production. Radio frequency that has been successfully used in a part of the rising phase, as shown in the example of this inven- tion, can even be used in the cooking phase in the oven, which allows one to further reduce cooking time for alimen- tary dough. Furthermore, this does not undergo appreciable alterations, both in its taste and appearance.

Claims

CLAIMS 1) Alimentary dough kneading process including: - a phase of selection and mixing of recipe ingredients; - a phase of kneading of these ingredients; - a phase of breaking for the preparation of each dose; - a rising phase in a chamber with controlled temperature and humidity; - a cooking phase in a chamber with controlled temperature and humidity, characterized in that the rising phase is divided into two parts, the first one being a treatment phase using tradi- tional means, with a shorter than usual time, the second one being a heating phase using radio-frequency energy until the end of rising and the beginning of cooking. 2) Alimentary dough kneading process, according to claim 1), characterized in that the cooking phase is car- ried out with traditional means and also supplying energy resulting from radio frequency. 3) Process according to claim 1), characterized in that radio frequency used for the second part of complete rising ranges from 12 to 41 Mhz. 4) Process according to claim 1), characterized in that the treatment with radio frequency of the complete rising part refers to a treatment at 27.12 Mhz. 5) Process according to claim 1), characterized in that the first part of the partial rising phase is carried out at the specific normal temperature for good rising and for a time reduced of about 50%, in comparison with the com- plete rising time, and in that the radio frequency treat- ent of the second part of rising lasts about 6-9 minutes, in which temperature increases to about 70°C.