WO2020260792A1 - Pie dough for deferred use, and method of preserving same - Google Patents
Pie dough for deferred use, and method of preserving same Download PDFInfo
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- WO2020260792A1 WO2020260792A1 PCT/FR2020/051012 FR2020051012W WO2020260792A1 WO 2020260792 A1 WO2020260792 A1 WO 2020260792A1 FR 2020051012 W FR2020051012 W FR 2020051012W WO 2020260792 A1 WO2020260792 A1 WO 2020260792A1
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- WIPO (PCT)
- Prior art keywords
- dough
- lactic acid
- pie dough
- pie
- deferred use
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000012771 pancakes Nutrition 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 7
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 235000012976 tarts Nutrition 0.000 claims 1
- 235000015108 pies Nutrition 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 8
- 235000014594 pastries Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- 229940075554 sorbate Drugs 0.000 description 3
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000012431 wafers Nutrition 0.000 description 2
- 241000589876 Campylobacter Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000015146 crème fraîche Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Definitions
- JP 2014-068 583 describes an oil-in-water emulsion
- Another object of the invention is to provide a pie dough for deferred use, not comprising any preservative such as alcohol, vinegar, lemon juice, sorbate or the like.
- Another object of the invention is to provide a pie dough for deferred use, which can be stored at refrigeration temperature for several weeks.
- the proportions of water and fat are of the same order of magnitude.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.005-0.25.
Description
Description Description
Titre de l'invention : Pâte à tarte pour utilisation différée et son procédé de conservation Title of the invention: Pie dough for deferred use and its preservation process
[0001] L’invention concerne une pâte à tarte pour utilisation différée, c’est-à-dire une pâte à tarte destinée à être conservée crue pendant une durée de plusieurs semaines. The invention relates to a pie dough for deferred use, that is to say a pie dough intended to be stored raw for a period of several weeks.
[0002] Il est connu de préparer des pâtes à pâtisserie à longue conservation. Selon le document FR 2 602 398, une telle pâte est préparée à partir de farine inactivée, d’amidon resséché, de sucre fin, de matière grasse, d’eau à activité limitée et de glycerol ou de sorbitol. La pâte pétrie est laminée et conditionnée sous vide poussé, dans un emballage étanche. It is known to prepare long-life pastry dough. According to document FR 2 602 398, such a dough is prepared from inactivated flour, dried starch, fine sugar, fat, water with limited activity and glycerol or sorbitol. The kneaded dough is rolled and packaged under high vacuum in a sealed packaging.
[0003] Le document US 2017/367 353 décrit une pâte à pizza sans levure, contenant une bactérie lactique, préparée, après maturation, en disques qui sont garnis et cuits au four. La conservation des pizzas après cuisson n’est prévue que par congélation. [0003] Document US 2017/367 353 describes a pizza dough without yeast, containing a lactic acid bacterium, prepared, after maturation, in discs which are lined and baked in the oven. The storage of pizzas after cooking is only intended by freezing.
[0004] Le document US 6 524 631 décrit une pâte pour pâtisserie, sans levure, [0004] Document US Pat. No. 6,524,631 describes a pastry dough, without yeast,
contenant une bactérie lactique, soumise à fermentation pour produire des substances antimicrobiennes. Il est mis fin au processus de fermentation par traitement thermique. containing lactic acid bacteria, subjected to fermentation to produce antimicrobial substances. The fermentation process is terminated by heat treatment.
[0005] Le document JP 2006-158 382 décrit une pâte à pain sans levure, contenant une bactérie lactique, soumise à fermentation pour produire des substances antimicrobiennes. Un de ses composants importants est le miel. [0005] Document JP 2006-158 382 describes a bread dough without yeast, containing a lactic acid bacterium, subjected to fermentation to produce antimicrobial substances. One of its important components is honey.
[0006] Le document JP 2014-068 583 décrit une émulsion d’huile dans l’eau [0006] JP 2014-068 583 describes an oil-in-water emulsion
comportant un acide lactique à parfum prononcé de lait, et un amino-acide. Cette émulsion est utilisée dans la préparation d’une pâte de boulangerie (pizza, pâtisserie, pain) sans levure. comprising a lactic acid with a strong milky scent, and an amino acid. This emulsion is used in the preparation of a bakery dough (pizza, pastry, bread) without yeast.
[0007] Selon d’autres procédés de préparation de pâte à pâtisserie, la conservation est assurée au moyen d’alcool, de jus de citron, de vinaigre, ou d’autres produits conservateurs.
[0008] L’un des buts de la présente invention est de proposer une pâte à tarte pour utilisation différée, pré-étalée, qui laisse à la charge et au goût de l’utilisateur les opérations consistant à garnir la pâte et cuire la pâtisserie en résultant. [0007] According to other pastry dough preparation processes, conservation is ensured by means of alcohol, lemon juice, vinegar, or other preservatives. [0008] One of the aims of the present invention is to provide a pie dough for deferred use, pre-spread, which leaves to the load and to the taste of the user the operations consisting in filling the dough and baking the pastry resulting.
[0009] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, ne comportant pas de produit de conservation tel que alcool, vinaigre, jus de citron, sorbate ou analogue. [0009] Another object of the invention is to provide a pie dough for deferred use, not comprising any preservative such as alcohol, vinegar, lemon juice, sorbate or the like.
[0010] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, conservable à température de réfrigération pendant plusieurs semaines. [0010] Another object of the invention is to provide a pie dough for deferred use, which can be stored at refrigeration temperature for several weeks.
[0011] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, présentant des qualités organoleptiques constantes. [0011] Another object of the invention is to provide a pie dough for deferred use, exhibiting constant organoleptic qualities.
[0012] L’invention a pour objet une pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini : The subject of the invention is a pie dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
- Bactérie lactique homofermentaire : 0,005-0,25 - Homofermentative lactic acid bacteria: 0.005-0.25
[0013] Selon un mode de réalisation de l’invention, la bactérie lactique [0013] According to one embodiment of the invention, the lactic acid bacteria
homofermentaire est de la souche Lactococcus lactis. homofermentative is from the Lactococcus lactis strain.
[0014] L’invention a aussi pour objet un procédé de conservation de pâte à tarte pour utilisation différée jusqu’à 4 à 6 semaines, telle que mentionnée ci-dessus, dans lequel, après mélange et fermentation, la pâte est laminée et découpée en galettes placées sous atmosphère sans oxygène et maintenues à température de réfrigération. The invention also relates to a method for storing pie dough for deferred use up to 4 to 6 weeks, as mentioned above, in which, after mixing and fermentation, the dough is rolled and cut. in cakes placed in an oxygen-free atmosphere and kept at refrigeration temperature.
[0015] Selon un mode de réalisation de l’invention, chaque galette de pâte est [0015] According to one embodiment of the invention, each pancake of dough is
enroulée sur elle-même, placée dans un étui cylindrique, rempli d’une rolled up on itself, placed in a cylindrical case, filled with
atmosphère sans oxygène, fermé et maintenu à une température comprise entre 2 et 8°C. oxygen-free atmosphere, closed and maintained at a temperature between 2 and 8 ° C.
[0016] Selon l’invention, la pâte à tarte pour utilisation différée se présente, après pétrissage et fermentation comme une pâte crue, laminée, réfrigérée, et prête à l’emploi. La pâte est élaborée à partir de produits simples et peu nombreux :
farine de blé, eau, matière grasse, sel, et une bactérie lactique homofermentaire. De préférence, cette bactérie lactique est de la souche Lactococcus lactis. La pâte ne comprend ni levure, ni produit conservateur tel que alcool, vinaigre, jus de citron, sorbate ou analogue. Après pétrissage, la fermentation initiale et la conservation ultérieure sont assurées par la bactérie lactique. According to the invention, the pie dough for deferred use is, after kneading and fermentation, as a raw dough, rolled, refrigerated, and ready for use. The dough is made from simple and few products: wheat flour, water, fat, salt, and a homofermentative lactic acid bacteria. Preferably, this lactic acid bacterium is of the Lactococcus lactis strain. The dough does not include yeast or preservatives such as alcohol, vinegar, lemon juice, sorbate or the like. After kneading, the initial fermentation and subsequent conservation are ensured by the lactic acid bacteria.
[0017] La bactérie lactique assure la production d’acide lactique, ce qui fait diminuer le pH de la pâte jusqu’à une valeur proche de 4,1. La baisse du pH contribue à l’abaissement du potentiel redox de la pâte, ce qui entraîne une diminution de la possibilité de développement de produits contaminants. Ainsi, sous un pH voisin de 5, la plupart des bactéries pathogènes ( Clostridium botulinum, [0017] The lactic acid bacteria ensure the production of lactic acid, which lowers the pH of the dough to a value close to 4.1. The lowering of the pH contributes to the lowering of the redox potential of the dough, which leads to a decrease in the possibility of the development of contaminants. Thus, under a pH close to 5, most pathogenic bacteria (Clostridium botulinum,
Campylobacter, par exemple) sont dans l’incapacité de se développer. Campylobacter, for example) are unable to thrive.
[0018] Cependant, certains microorganismes tels que les levures ou les moisissures peuvent se développer sous un pH voisin de 5. C’est pourquoi, après étalement et découpe en galettes, chaque galette est conditionnée sous atmosphère modifiée, sans oxygène. De préférence, chaque galette est enroulée sur elle- même et placée dans un étui cylindrique rempli d’une atmosphère sans oxygène, fermé et conservé à température de réfrigération, entre 2 et 8°C, pendant une durée allant jusqu’à six semaines. La combinaison du rôle de la bactérie lactique, du conditionnement sous atmosphère modifiée et de la température de [0018] However, certain microorganisms such as yeasts or molds can develop at a pH close to 5. This is why, after spreading and cutting into wafers, each wafer is packaged in a modified atmosphere, without oxygen. Preferably, each pancake is rolled up on itself and placed in a cylindrical case filled with an oxygen-free atmosphere, closed and stored at refrigeration temperature, between 2 and 8 ° C, for a period of up to six weeks. The combination of the role of lactic acid bacteria, modified atmosphere packaging and the temperature of
réfrigération, assure la conservation de la pâte à tarte avec des qualités organoleptiques constantes. refrigeration, ensures the conservation of the pie dough with constant organoleptic qualities.
[0019] Selon l’invention, la bactérie lactique joue le double rôle d’agent de la [0019] According to the invention, the lactic acid bacterium plays the dual role of an agent of
fermentation initiale et d’agent de conservation de longue durée, en initial fermentation and long-lasting preservative, in
remplacement des conservateurs habituels tels que, par exemple, l’alcool, le jus de citron, le vinaigre, l’acide citrique ou le sorbate. replacing the usual preservatives such as, for example, alcohol, lemon juice, vinegar, citric acid or sorbate.
[0020] La bactérie lactique de la souche Lactococcus lactis présente des qualités particulières et notamment : The lactic acid bacterium of the Lactococcus lactis strain exhibits particular qualities and in particular:
- une cinétique d’acidification rapide ; - rapid acidification kinetics;
- une capacité acidifiante modérée : elle n’abaisse pas le pH en dessous de 4,1 ; - a moderate acidifying capacity: it does not lower the pH below 4.1;
- une résistance au froid, à température de réfrigération ; - resistance to cold, at refrigeration temperature;
- des propriétés texturantes par la production de dextranes
- un métabolisme homofermentaire, ne dégageant pas de CO2, ce qui évite tout gonflement de l’emballage des galettes. - texturing properties by the production of dextrans - a homofermentative metabolism, not releasing CO2, which prevents any swelling of the packaging of the pancakes.
[0021] La pâte à tarte est préparée à partir des produits de base, donnés en The pie dough is prepared from the basic products, given in
pourcentage en poids du produit fini : percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
[0022] Après un pétrissage initial, est incorporée la bactérie lactique [0022] After an initial kneading, the lactic acid bacteria are incorporated
homofermentaire (0,005 à 0,25%). Suivent les opérations de pétrissage, de fermentation, de laminage, de découpe en galettes, d’emballage des galettes sous atmosphère sans oxygène, et de conservation à température de homofermentative (0.005 to 0.25%). The operations of kneading, fermentation, rolling, cutting into pancakes, packaging the pancakes in an oxygen-free atmosphere, and storage at a temperature of
réfrigération jusqu’à six semaines. refrigeration for up to six weeks.
[0023] Selon un exemple de réalisation pratique, la composition de la pâte à tarte est la suivante : [0023] According to a practical embodiment, the composition of the pie dough is as follows:
- Farine de blé : 51 ,39% - Wheat flour: 51.39%
- Eau : 23,69% - Water: 23.69%
- Matière grasse : 27,73% - Fat: 27.73%
- Sel : 0,96% - Salt: 0.96%
- Bactérie lactique : 0,23% - Lactic bacteria: 0.23%
[0024] Selon un autre exemple de réalisation pratique, la composition de la pâte à tarte est la suivante : [0024] According to another practical embodiment, the composition of the pie dough is as follows:
- Farine de blé : 49,80% - Wheat flour: 49.80%
- Eau : 25,01 % - Water: 25.01%
- Matière grasse : 24,08% - Fat: 24.08%
- Sel : 1 ,10% - Salt: 1, 10%
- Bactérie lactique : 0,007% - Lactic acid bacteria: 0.007%
[0025] Dans les exemples de réalisation décrits, les proportions d’eau et de matière grasse sont du même ordre de grandeur. [0025] In the embodiments described, the proportions of water and fat are of the same order of magnitude.
[0026] Dans les exemples de réalisation décrits la matière grasse est de préférence du beurre. La bactérie lactique apporte à la pâte un goût de crème fraîche. Au gré du consommateur, la pâte à tarte peut recevoir des compléments
susceptibles de lui apporter du goût ou du parfum. En fonction du laminage effectué, la pâte à tarte est caractérisée en pâte feuilletée, en pâte brisée, ou autre. Les galettes conservées sont extraites de leur emballage, étalées, garnies et les tartes ainsi préparées sont soumises à la cuisson.
In the embodiments described, the fat is preferably butter. The lactic acid bacteria give the dough a taste of crème fraîche. At the discretion of the consumer, the pie dough can be supplemented likely to give it flavor or fragrance. Depending on the rolling carried out, the pie dough is characterized as puff pastry, short pastry, or the like. The preserved pancakes are removed from their packaging, spread out, garnished and the pies thus prepared are subjected to cooking.
Claims
[Revendication 1] Pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini : [Claim 1] Tart dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
- Bactérie lactique homofermentaire : 0,005-0,25 - Homofermentative lactic acid bacteria: 0.005-0.25
[Revendication 2] Pâte à tarte selon la revendication 1 caractérisée en ce que la bactérie lactique homofermentaire est de la souche Lactococcus lactis. [Claim 2] Pie crust according to claim 1 characterized in that the homofermentative lactic acid bacterium is of the Lactococcus lactis strain.
[Revendication 3] Procédé de conservation de pâte à tarte pour utilisation différée jusqu’à 4 à 6 semaines, selon l’une des revendications 1 et 2 caractérisé en ce que, après mélange et fermentation, la pâte est laminée et découpée en galettes placées sous atmosphère sans oxygène et maintenues à température de réfrigération. [Claim 3] Process for preserving pie dough for delayed use up to 4 to 6 weeks, according to one of claims 1 and 2, characterized in that, after mixing and fermentation, the dough is rolled and cut into placed pancakes. in an oxygen-free atmosphere and kept at refrigeration temperature.
[Revendication 4] Procédé selon la revendication 3 caractérisé en ce que chaque galette de pâte est enroulée sur elle-même, placée dans un étui cylindrique rempli d’une atmosphère sans oxygène, fermé, et maintenu à une température comprise entre 2 et 8°C.
[Claim 4] A method according to claim 3 characterized in that each pancake of dough is rolled up on itself, placed in a cylindrical case filled with an oxygen-free atmosphere, closed, and maintained at a temperature between 2 and 8 ° vs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP20742333.6A EP3989726A1 (en) | 2019-06-28 | 2020-06-12 | Pie dough for deferred use, and method of preserving same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FRFR1907123 | 2019-06-28 | ||
| FR1907123A FR3097722B1 (en) | 2019-06-28 | 2019-06-28 | Pie dough for deferred use and method for preserving it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2020260792A1 true WO2020260792A1 (en) | 2020-12-30 |
Family
ID=68138470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/FR2020/051012 WO2020260792A1 (en) | 2019-06-28 | 2020-06-12 | Pie dough for deferred use, and method of preserving same |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP3989726A1 (en) |
| FR (1) | FR3097722B1 (en) |
| WO (1) | WO2020260792A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4241566A1 (en) * | 2022-03-08 | 2023-09-13 | Cérélia | Method for preparing fresh leavened dough |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2602398A1 (en) | 1986-08-11 | 1988-02-12 | Prod Du Mais | PASTRY PASTRY WITH LONG CONSERVATION |
| US6524631B1 (en) | 1999-04-02 | 2003-02-25 | Goodbuy To Dry International Llc | Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
| JP2006158382A (en) | 2004-11-12 | 2006-06-22 | Yamazaki Baking Co Ltd | Liquid fermentation leaven, frozen fermentation leaven dough and method for preparation of bread using the same |
| DE102010048082A1 (en) * | 2010-10-05 | 2012-04-05 | Anja Baster | Product i.e. pizza, is made of dough that comprises gluten free flour containing millet, maize, buckwheat, amaranth, rice, locust bean gum, baking powder, lactose-free milk, coriander, cardamom, tomato, oil mushroom, bonito, salt and water |
| JP2014068583A (en) | 2012-09-28 | 2014-04-21 | Adeka Corp | Water-in-oil type emulsion having plasticity, and bakery dough and bakery product using the same |
| DE202015104091U1 (en) * | 2015-08-05 | 2015-10-08 | Ernst Böcker Gmbh & Co. Kg | Vegan baked good or baking mix |
| US20170367353A1 (en) | 2014-12-29 | 2017-12-28 | Mofin S.R.L. | Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2130437A1 (en) * | 2008-06-03 | 2009-12-09 | Ernst Böcker GmbH & Co. KG | Single-stage bakery product production |
| CA2921076A1 (en) * | 2013-08-20 | 2015-02-26 | Lallemand Inc. | Modern preferment method for manufacturing dough mixture |
-
2019
- 2019-06-28 FR FR1907123A patent/FR3097722B1/en active Active
-
2020
- 2020-06-12 EP EP20742333.6A patent/EP3989726A1/en active Pending
- 2020-06-12 WO PCT/FR2020/051012 patent/WO2020260792A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2602398A1 (en) | 1986-08-11 | 1988-02-12 | Prod Du Mais | PASTRY PASTRY WITH LONG CONSERVATION |
| US6524631B1 (en) | 1999-04-02 | 2003-02-25 | Goodbuy To Dry International Llc | Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
| JP2006158382A (en) | 2004-11-12 | 2006-06-22 | Yamazaki Baking Co Ltd | Liquid fermentation leaven, frozen fermentation leaven dough and method for preparation of bread using the same |
| DE102010048082A1 (en) * | 2010-10-05 | 2012-04-05 | Anja Baster | Product i.e. pizza, is made of dough that comprises gluten free flour containing millet, maize, buckwheat, amaranth, rice, locust bean gum, baking powder, lactose-free milk, coriander, cardamom, tomato, oil mushroom, bonito, salt and water |
| JP2014068583A (en) | 2012-09-28 | 2014-04-21 | Adeka Corp | Water-in-oil type emulsion having plasticity, and bakery dough and bakery product using the same |
| US20170367353A1 (en) | 2014-12-29 | 2017-12-28 | Mofin S.R.L. | Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria |
| DE202015104091U1 (en) * | 2015-08-05 | 2015-10-08 | Ernst Böcker Gmbh & Co. Kg | Vegan baked good or baking mix |
Non-Patent Citations (1)
| Title |
|---|
| See also references of EP3989726A1 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4241566A1 (en) * | 2022-03-08 | 2023-09-13 | Cérélia | Method for preparing fresh leavened dough |
| FR3133292A1 (en) * | 2022-03-08 | 2023-09-15 | Cerelia | Process for preparing fresh leavened puff pastry and fresh pastries made according to said process |
Also Published As
| Publication number | Publication date |
|---|---|
| FR3097722A1 (en) | 2021-01-01 |
| EP3989726A1 (en) | 2022-05-04 |
| FR3097722B1 (en) | 2022-09-30 |
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