WO2010012421A1 - Procédé pour prolonger le croustillant - Google Patents

Procédé pour prolonger le croustillant Download PDF

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Publication number
WO2010012421A1
WO2010012421A1 PCT/EP2009/005380 EP2009005380W WO2010012421A1 WO 2010012421 A1 WO2010012421 A1 WO 2010012421A1 EP 2009005380 W EP2009005380 W EP 2009005380W WO 2010012421 A1 WO2010012421 A1 WO 2010012421A1
Authority
WO
WIPO (PCT)
Prior art keywords
baked
crust
relative humidity
cooling
vacuum
Prior art date
Application number
PCT/EP2009/005380
Other languages
German (de)
English (en)
Inventor
Klaus LÖSCHE
Macias Cama Marta
Rainer Domani
Wolfram Ungermann
Original Assignee
Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V.
Lsg Lufthansa Service Holding Ag
Wolfram Ungermann Systemkälte GmbH & Co. KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V., Lsg Lufthansa Service Holding Ag, Wolfram Ungermann Systemkälte GmbH & Co. KG filed Critical Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V.
Priority to EP09777418A priority Critical patent/EP2306842A1/fr
Publication of WO2010012421A1 publication Critical patent/WO2010012421A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Definitions

  • the invention relates to a process for the preparation of baked goods and / or deep-frying products.
  • the quality of baked goods, but in some cases also of fried foods, is determined especially by small bakery products, such as bread rolls, mainly by their crispness. It is usually a major problem to maintain the desired crunchy, crumbly-brittle pastry crust for a long time. As a rule, the so-called Krustenrösche stops for a maximum of 4-5 hours, after which it loses, the pastry surface, i. the crust softens until the whole bun becomes poppy and collapses before finally drying out.
  • Deep-fried products are products that are heated in a cooking process where the product floats in a fat bath.
  • the cooking temperature is after a holding time at 100 ° C. (evaporation of water) about 150 ° - 160 ° C.
  • Frying is used for potato products (French fries, chips), breaded vegetables, biscuits (pancakes, donuts) ... "(H. -A short neck (ed.): "Lexikon Strukturtechnik AK", Behrs-Verlag, Hamburg 2003).
  • DE 10 2006 046 658 A1 also proposes to a co-applicant a process for the production of baked precursors, such as green, partially cooked, at least half-baked or full-cooked dough pieces, in which the baked products introduced into an air-conditioned goods room are moistened.
  • an aerosol with a defined droplet size is added to the air stream of the refrigeration device, so that the air stream mixed with the aerosol substantially completely flows around the respective back precursor and the aerosol penetrates into the surface of the respective back precursor in such a way that substantially homogeneous moisture tion of the respective back-precursor.
  • a desorption of the dough pieces is prevented in any case, thereby bringing about an increase in quality of the baking precursor and of the later baked product.
  • the drying effect of refrigeration (air conditioning) is hereby canceled or reduced.
  • EP 0 930 013 B1 also proposes a method for the production and storage of partially baked bakery products in which optimal dextrin formation takes place in the crust prior to treatment with water.
  • the total baking time increases by about 25% in this process.
  • the baked good is treated immediately after the first partial baking on the surface with water vapor and / or water, so that forms a layer with increased water content on the outer surface of the baked good, which is approximately equal to the thickness of the crust produced during partial baking.
  • deep freezing of the so-treated baked good in particular a blast freezing to form a deep-frozen thin layer on the same and a continuous freezing of the baked good in a second step.
  • the application of the water or additive is carried out by steaming, misting or contacting.
  • the object of the invention is therefore to provide a solution with which the Krustenrösche can be significantly extended. This offers considerable advantages for the entire logistics chain and the available sales times. For example, even on longer trips, especially flights, boat trips or bus and train rides, a baked good can be made available, which still tastes crisp even at the time of their consumption.
  • the invention proposes that throughout the dough processing and maintained a relative humidity at least in the vicinity of the relative humidity of the respective baked goods and / or the respective Frittierecks and the finished baked hot baked goods a vacuum cooling process at a pressure of approx. 20 mbar - 180 mbar for approx. 5 min. is subjected.
  • a vacuum enthalpy cooling is preferred in which a maximum of 20 mbar and a minimum of 180 mbar are maintained.
  • this one exploits the evaporation enthalpy of water in a vacuum.
  • the water begins to evaporate at correspondingly lower temperatures and thus withdraws energy from the water-containing product and thus cools it down almost abruptly.
  • speed Molecules evaporate, slow molecules remain.
  • the rapid cooling down to eg 4 ° C storage temperature the storage life of food is extended accordingly, without having to freeze.
  • Baked products generally have a core temperature of> 95 ° Celsius.
  • the critical temperature range from 65 ° Celsius to 20 ° Celsius is crossed very quickly.
  • the accelerated growth of microbes, such as bacteria, viruses, spores and molds is inhibited and therefore allows a longer shelf life of eg baked goods.
  • the water vapor emerging from the rolls, for example, which would normally be deposited on the cool walls of the cooling cells, is sucked off during the vacuum enthalpy cooling.
  • the water vapor migrates at high speed to all points in the system, where there is a lower temperature than in the pastry to be cooled.
  • the temperature reduction takes place, for example, in the bun, not only from the outside as in the application of Um Kunststoffkühlmaschine, but at the same time at all points in the pastry.
  • the rapid cooling in a closed chamber no new, additional germs are brought by means of inflowing air to the dough. Only at the end of the cooling process is air, which has been freed of germs in an absolute filter, let into the cooling cell. As a result, the dough remains a larger volume.
  • the loss of water during vacuum enthalpy cooling is compensated during the cooling process.
  • the rehydration of the products during the vacuuming was successfully tested in a detailed research project of a co-applicant.
  • the a w value of the crust before vacuuming has dropped from about 0.60 to about 0.55 after vacuuming, while the crumb has an a "value of 0.97 on average.
  • Such baked goods have a very long-lasting Krustenrösche of at least 11 - 12 hours in open and cool storage of about + 4 ° C, without hard fracture properties were found.
  • the typical desired rye i. a slightly crusty brittle material property is preserved until then, without forming a dry crust.
  • Even after about 10 hours of storage, the baked goods still have good chewing properties and a pronounced crispiness, even if they are cut and coated.
  • Goods packaged in film may also be stored under the same conditions and surprisingly over a period of more than 10 hours, during which time they may be labeled as rubbish, i. fresh goods are still consumed.
  • FIG. 2 is an overview drawing of the present invention.
  • FIG. 2 is an overview drawing of the present invention.
  • 4 shows a flow chart for the further processing of a baked good prepared according to the invention
  • 5 shows a table for the water content and for the a w values of crumb and crust for rolls produced in different ways
  • Fig. 6 is a table for the influence of an ultrasonic cold mist air conditioning of dough pieces and a vacuuming of hot biscuits on the Rö-- receipt of a baked good.
  • Fig. 1 shows an overview and comparison of the flow chart of a dough processing method according to the conventional art and the inventive method.
  • the cold vapor mist maintains a relative ambient humidity of ⁇ 96% during all substeps. All process steps are conducted in such a way that no desorption occurs.
  • suitable enzyme management also increases the quality of the pastry. For example, wheat starters with a share of 5 - 20% have a favorable effect.
  • a typical fermentation delay temperature-time profile or fermentation process looks like this:
  • a typical proofing temperature-time profile is exemplified as follows:
  • a typical proofing temperature-time profile is exemplified below:
  • a typical proofing temperature-time profile is exemplified below:
  • frozen dough pieces of all sizes and weight classes (30 g to 3000 g), which were stored frozen at -18 ° C to -30 ° C, treated over a fermentation temperature-time profile as outlined below:
  • FIG. 2 shows an overview of the use of cold aerosols from ultrasonic generators in dough processing and in combination with a vacuum cooling of hot baked goods to produce a pronounced, long-lasting crustaceae.
  • Fig. 3 shows first the process flow for the production of baked goods with long-lasting Rösche and subsequent further processing either by direct sale, or by subsequent cutting, covering and packaging to consumption.
  • Fig. 4 shows a tabular overview of the water content and a w values of crumbs and crust in differently produced rolls.
  • the a w value of the crust has dropped to 0.50 before vacuuming and to 0.55 after vacuuming (crumb: 0.97 a w ).
  • Such baked goods can be characterized by a low expansion, very good external characteristics such as color, fenestration, gloss, Ausbund and physical stability and a very long-lasting crust at least 11 - 12 hours in open and cool storage and at + 4 ° C.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention vise un procédé destiné à trouver une solution pour prolonger nettement le croustillant de produits de boulangerie et/ou de fritures. On y arrive par le fait que, pendant la totalité de l'opération de transformation et de traitement de la pâte, on maintient une humidité relative élevée de l'air, et le produit de boulangerie chaud, cuit et fini, est soumis à une opération de refroidissement sous vide, en particulier un refroidissement par enthalpie sous vide.
PCT/EP2009/005380 2008-07-26 2009-07-24 Procédé pour prolonger le croustillant WO2010012421A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP09777418A EP2306842A1 (fr) 2008-07-26 2009-07-24 Procédé pour prolonger le croustillant

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008035068A DE102008035068B4 (de) 2008-07-26 2008-07-26 Verfahren zur Verlängerung der Krusten-Rösche
DE102008035068.0 2008-07-26

Publications (1)

Publication Number Publication Date
WO2010012421A1 true WO2010012421A1 (fr) 2010-02-04

Family

ID=41265077

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2009/005380 WO2010012421A1 (fr) 2008-07-26 2009-07-24 Procédé pour prolonger le croustillant

Country Status (3)

Country Link
EP (1) EP2306842A1 (fr)
DE (1) DE102008035068B4 (fr)
WO (1) WO2010012421A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3141127A1 (fr) 2015-08-12 2017-03-15 Aston Foods AG Procede de traitement de produits de boulangerie contenant de l'humidite et installation frigorifique destinee a executer le procede

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011075999B3 (de) * 2011-05-17 2012-11-15 Andreas Beineke Verfahren und Kontaktkühlvorrichtung zum Vorbereiten des Gärprozesses von Teig für Backwaren
DE102011122856B4 (de) 2011-05-17 2014-03-20 Andreas Beineke Verfahren und Kontaktkühlvorrichtung zum Vorbereiten des Gärprozesses von Teig für Backwaren
AU2014206166A1 (en) 2013-08-01 2015-02-19 Florian Bäbler Device and Method for the Condensation of a Vapor in a Vacuum Chamber
EP2832242B1 (fr) 2013-08-01 2021-02-24 Glavatec AG Procédé de réglage d'un dispositif de refroidissement sous vide
DE102015112432A1 (de) 2015-07-29 2017-02-02 Alija Dzemaili Klimaanlage

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2507003A1 (de) * 1975-02-19 1976-09-02 Norsk Cerealinstitutt Ved Stat Verfahren und vorrichtung zur temperatursenkung von backwaren unmittelbar nach ihrem austritt aus einem backofen
EP1161873A1 (fr) * 2000-06-06 2001-12-12 Adolf Cermak Procédé de cuisson comprenant une étape de refroidissement par le vide
DE10059874A1 (de) * 2000-11-18 2002-08-01 Alfred Linden Hartgebäckherstellung
RU2253242C1 (ru) * 2003-10-06 2005-06-10 Орловский государственный технический университет (Орел ГТУ) Способ охлаждения хлебобулочных изделий высокой степени готовности
DE102005027484A1 (de) * 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung
DE102006046658A1 (de) * 2006-09-29 2008-04-03 Wolfram Ungermann Systemkälte GmbH & Co. KG Verfahren zur Herstellung von Back-Vorprodukten

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Publication number Priority date Publication date Assignee Title
US3438791A (en) * 1965-07-29 1969-04-15 Borden Co Refrigerated dough product
DE2902270C2 (de) * 1979-01-22 1982-11-11 Fr. Winkler KG Spezialfabrik für Bäckereimaschinen und Backöfen, 7730 Villingen-Schwenningen Verfahren zum Abkühlen von Backgut
DE4120807C2 (de) * 1991-06-24 1993-10-28 Dobra Verfahren und Vorrichtung zur Herstellung von aus Hefeteig gebildeten Backprodukten
GB9500760D0 (en) * 1994-05-10 1995-03-08 Apv Corp Ltd Manufacture of bread products
AUPN344495A0 (en) * 1995-06-08 1995-07-06 Conbis Pty Ltd Food preparation method
EP0930013B1 (fr) 1998-01-16 2004-03-03 Koma Investments and Finance b.v. Procédé pour la préparation et le stockage de produits de boulangerie partiellement cuits

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2507003A1 (de) * 1975-02-19 1976-09-02 Norsk Cerealinstitutt Ved Stat Verfahren und vorrichtung zur temperatursenkung von backwaren unmittelbar nach ihrem austritt aus einem backofen
EP1161873A1 (fr) * 2000-06-06 2001-12-12 Adolf Cermak Procédé de cuisson comprenant une étape de refroidissement par le vide
DE10059874A1 (de) * 2000-11-18 2002-08-01 Alfred Linden Hartgebäckherstellung
RU2253242C1 (ru) * 2003-10-06 2005-06-10 Орловский государственный технический университет (Орел ГТУ) Способ охлаждения хлебобулочных изделий высокой степени готовности
DE102005027484A1 (de) * 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung
DE102006046658A1 (de) * 2006-09-29 2008-04-03 Wolfram Ungermann Systemkälte GmbH & Co. KG Verfahren zur Herstellung von Back-Vorprodukten

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3141127A1 (fr) 2015-08-12 2017-03-15 Aston Foods AG Procede de traitement de produits de boulangerie contenant de l'humidite et installation frigorifique destinee a executer le procede

Also Published As

Publication number Publication date
DE102008035068B4 (de) 2011-02-17
EP2306842A1 (fr) 2011-04-13
DE102008035068A1 (de) 2010-01-28

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