METHOD AND APPARATUS FOR HIGH INTENSITY ULTRASONIC TREATMENT OF BAKING MATERIALS

The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl () of an existing mixer system that is preloaded with dough or batter, the bowl () is located at the center of an ultrasonic bath tank () filled with a working fluid. The effect of ultra-sonic waves with power levels above kW can be observed over the entire or partial mixing period of the dough or batter. The ultra-sonic waves of the present invention are generated by a plurality of ultrasonic wave generators (A, B) and piezoelectric transducers () mounted on a stainless steel tank (). The electrical energy received in each transducer () will be converted into appropriate mechanical expansion and contractions in the piezoelectric ceramics of the transducer () thus leading to pressure waves being transmitted to the dough or batter to be mixed. The generation and transmission of high intensity ultrasonic waves to the dough or batter affects its rheological, aeration and textural properties. 110-. (canceled)11. A high intensity ultrasonic treatment apparatus for enhancing the mixing of baking materials for bread and cakes such as dough or batter by enhancing the rheological , aeration and textural properties of the dough and batter , the ultrasonic apparatus is configured be integrated with a mixing apparatus , the ultrasonic treatment apparatus comprising:a bath tank;a mounting frame assembly;a pair of ultrasonic wave generators used to generate high intensity ultrasonic waves of more than 1 KW power levels respectively; anda control panel assembly that contains circuitry to regulate the operation of the pair of ...

Roti and process for making same

The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti The hot untexturized Roti is then placed into a texturizing apparatus The untexturized Roti is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti to form having a flaky surface The Roti is then removed from the texturizing apparatus and placed in a pre-prepared container. 1. A process for making Roti consisting of:blending together a predetermined amount of flour and baking soda;forming an aperture in the center of the blended flour and baking soda;adding a predetermined amount of warm water to the aperture of the blended flour and baking soda;mixing the blended flour and baking soda with the water until a dough is formed;kneading the dough for a predetermined time until the dough is soft and elastic;forming the elastic dough into a round ball of dough;covering the round ball of dough and allowing the dough to sit for a predetermined time;pressing the round ball of dough into a first round disk of dough having a predetermined diameter;rubbing a predetermined amount of oil onto the first round disk of dough;cutting the first round disk of dough from the center thereof to an outermost edge thereof so that the disk of dough can be rolled into a cone-cup shape configuration;reconfiguring the cone-cup shaped of dough by turning the cone-cup up and pressing the dough in at the uppermost point of the cone;allowing the reconfigured cone-cup shaped of dough to set for a predetermined time;spreading a predetermined amount of flour on the reconfigured cone-cup shaped of dough; ...

Bran And Germ Flavor And Texture Improvement

The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production. 1. A method for improving the flavor and texture of a ground bran and germ component comprising subjecting a ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device , said ground bran and germ component comprising bran and germ having at least 50% by weight bran and a moisture content of from about 5% by weight to about 25% by weight , based upon the weight of the ground bran and germ component , said heating being to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery , nutty , caramelized flavor in the bran component , removing the wheaty flavor components and moisture from the mixing and conveying device during said heating to reduce the moisture content of the bran and germ component by about 30% by weight to about 75% by weight and to obtain a dried ground bran component having a moisture content of from about 1.5% by weight to ...

Heat-Treated Flour

An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. 112-. (canceled)13. A method for forming a baked dough product from frozen dough comprising the steps of:{'sub': 'w', 'a. providing a dough in frozen form, said dough comprising non-heat-treated flour, heat-treated flour, water and one more additives selected from the group consisting of leavening agent, vitamins, minerals, salts, enzymes, fat, protein, sweetener, preservatives, flavoring agents, starch, emulsifiers and stabilizers, said dough including a majority weight percent non-heat-treated flour and about 0.1 wt % to 30 wt % heat-treated flour, said heat-treated flour has a moisture content of about 1-7%, said heat-treated flour having a moisture content that is 15%-98% less than said non-heat-treated flour, said heat-treated flour has a particle size distribution such that greater than 50% of said heat-treated flour has particles from about 90-150 microns, an amount of denatured protein in said heat-treated flour is about 7%-20%, less than about 5% of starch in said heat-treated flour is gelatinized, and said heat-treated flour has a Aof about 0.1-0.5;'}b. at least partially thawing frozen dough;c. proofing said dough; and,d. baking said dough to form said baked dough product.14. The method as defined in claim 13 , wherein said step of at least partially thawing frozen dough includes placing said frozen dough for at least one hour in an environment having a temperature of less than about 50° F.15. The method as defined in claim 13 , wherein said step of proofing said dough includes placing said dough that is at least partially thawed into an environment having a temperature of about 55° F. to 150° F. having a relative humidity of about 50% to ...

STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour. 1. A method for the production of stabilized whole grain flour comprising:a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and genii fraction, and a coarse bran and germ fraction,b) grinding said coarse bran and germ fraction without substantially damaging starch of the coarse bran and germ fraction to obtain a ground coarse bran and germ fraction,c) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, andd) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour having a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S, Standard Sieve, wherein said low ash fine bran and germ fraction is from 3% by weight to 15% by weight and is not ground thereby reducing starch damage and increasing production efficiency.2. A method as claimed in wherein said ...

METHOD FOR PRODUCING PASTE BREAD FROZEN DOUGH AND METHOD FOR PRODUCING PASTE CREAM BREAD BY USING THE SAME

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time. 1. A method of producing frozen dough for bread containing a filling , the method comprising:preparing a first dough by mixing flour, salt, yeast, a baking improver, milk and water in predetermined proportions and kneading the mixture;measuring a temperature of the first dough, and when the temperature reaches 20 to 24° C., storing the first dough in a refrigerator maintained at a temperature in a range of 0 to 10° C. for 12 to 15 hours, to prepare a sponge dough;preparing a second dough by mixing the sponge dough with raw materials including flour, sugar, salt, eggs, a baking improver, butter, water and yeast;measuring a temperature of the second dough, and when the temperature reaches 25 to 30° C., firstly fermenting the second dough for 10 to 30 minutes;dividing the firstly fermented dough into pieces each weighing 30 g to 70 g;leaving the fermented dough pieces to be benched for a bench time of 5 to 15 minutes;inserting a filling into the each benched dough piece in weight ratio of 20-40 to 40-60 and enclosing the resulting dough; andquickly freezing the filling-containing dough at a temperature in a range of −15 to 20° C.2. The method of claim 1 , wherein the first dough comprises 45.7 to 60% by weight of flour claim 1 , 0.1 to 0.3% by weight of salt claim 1 , 0.3 to 0.6% by weight of yeast claim 1 , 0.2 to 0.4% by weight of a baking improver claim 1 , 35.7 to 50% by weight of milk claim 1 , and 1 to 3% by weight of water.3. The method of claim 1 , wherein the ingredient proportions of the raw materials are 40 to 47.6% by weight of flour claim 1 , ...

DOUGH SPREADING ROLLER

The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multiple offset discs installed on a shaft, which accords the roller with an undulating surface. The dough spreading roller of the invention provides a massaging and kneading force to the dough from underneath the conveyor belt. The dough spreading roller also includes end nuts which serve to level the edges of the conveyor belt level during use. The conveyor belt is also provided with a calendar roller located above which provides an opposing and flattening force to said dough spreading roller. The dough is therefore processed between the calendar roller, conveyor, and underlying spreading roller. The invented configuration provides a gentler, less vigorous treatment of the dough which facilitates industrial manufacture of a softer, less processed dough. 1. A roller , comprisinga shaft having two ends and a circumference;a plurality of circular discs each having a disc outer surface, and a disc centre point equidistant from all portions of said disc outer surface;said discs each incorporating a generally circular disc passage that accommodates the circumference of said shaft, said passage having a passage centre point, the location of said passage centre point being different from said disc centre point by a distance defined as the offset amount;said discs having a maximum disc radius defined as a maximum distance measured from said passage centre point to said disc outer surface;a plurality of circular nuts each incorporating a nut outer surface and a generally circular nut passage that accommodates the circumference of said shaft;a maximum nut radius defined as a maximum distance measured from said nut passage centre point to said nut outer surface;said plurality of circular discs and said plurality of nuts being installed on said ...

METHOD FOR ULTRASONIC EXTRUSION OF A FLOWABLE FOOD SUBSTRATE

This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming. 1. A method of extruding a flowable food substrate comprising:providing a flowable food substrate to an infeed from a motive force;flowing the flowable food substrate from the infeed into a chamber with an ultrasonic horn;contacting the flowable food substrate with the ultrasonic horn;energizing the ultrasonic horn with ultrasonic energy;transferring energy from the ultrasonic horn to the flowable food substrate; andextruding the flowable substrate through an extrusion orifice2. The method of extruding a flowable food substrate of claim 1 , further comprising coextrusion of a filling into the product by application of ultrasonic energy to one or both the extruded materials.3. The method of extruding a flowable food substrate of claim 1 , wherein the flowable food substrate includes at least one of shortbread dough claim 1 , cracker dough claim 1 , pretzel dough claim 1 , cookie dough claim 1 , pasta dough claim 1 , bread dough claim 1 , grissini claim 1 , meat emulsions claim 1 , fruit pomace claim 1 , and vegetable pomace.4. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy has a frequency of about of about 15 KHz to about 40 KHz.5. The method of extruding a flowable food substrate of claim 1 , wherein the ultrasonic energy performs one of the group consisting of coagulation claim 1 , neutralization claim 1 , agglomerating claim 1 , ...

IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED

The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required. 1. An improved baked dough for bakery products , suitable for being defrosted wherein the quality of the defrosted product is exactly the same as the fresh product2. The improved baked dough for bakery products of claim 1 , wherein the dough moisture percentage is 80%.3. The improved baked dough for baked goods of claim 1 , wherein the improvement comprises a mixture made of the following ingredients:Butter Flavor: 50-70 cc.Vanilla Flavor: 110-125 ccYeast: 150-200 g.Malt: 180-200 g.Salt: 180-200 gHoney: 200-250 g.Butter: 3.5-4 kgWater: 4-4.5 liters (though it can be replaced by milk—in part or entirely—, water is preferred)Sugar: 700-800 g4. The improved baked dough for bakery products of claim 1 , wherein the improvement comprises preservation in plastic wrap and cooling for a minimum of 3 or 4 hours claim 1 , always keeping temperature lower than 5° C.5. The improved baked dough for bakery products of claim 1 , wherein the improvement comprises folding and preserving in plastic wraps for a second time claim 1 , and taking to controlled refrigeration again claim 1 , this time for no less than 24 hours.6. ...

PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR

The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step. 1. A process for the manufacture of a leavened foodstuff , comprising at least:treating an ingredient composition comprising food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid, water and a leavening agent, said ingredient composition being a dough or batter, with ultrasound from an ultrasound source to modify the gas cell structure developing in the ingredient composition during at least a part of a leavening step to provide a leavened ingredient composition as the leavened foodstuff, wherein said ultrasound has a frequency in the range of from 20 kHz to 200 kHz and a power in the range of greater than 50 W to 1 kW and wherein when the leavening agent is a biological leavening agent, the leavening step further comprises the step of controlling the relative humidity of the environment surrounding the ingredient composition such that it is greater than 30%, and/ortreating an ingredient composition comprising food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid, water and a leavening agent, said ingredient composition being a dough or batter or a leavened ingredient composition having a gas cell structure and comprising a food structurant selected from the group comprising protein, polymeric carbohydrate and hydrocolloid and water, said leavened ...

AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS

The invention relates to an automatic rotary machine for the production of empanaclas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. An empanada manufacturing system comprising;one or more programmable logic control units sensing and activating the motion of one or more of the following system components, including;a turntable controlled by said PLC and powered by a motor through gears;one or more programmable dough dispenser components, each said dough dispensing component having a controllable dispensing actuator;one or more controllable dough flattening components, each said flattening component comprised of a flat mold connected to a programmable flattening actuator;one or more programmable empanada filling dispenser components, each said empanada filling dispensing component having a controllable dispensing actuator;one or more controllable dough folding components;one or more controllable empanada cutting and closing components, each said cutting and closing component comprised of a mold connected to a programmable closing actuator; andfinished empanada diverting means.12. the system of wherein;each said dough dispenser component, dough flattening component, empanada filling dispenser controller, dough folding component and cutting and closing component control is adjustable according to the raw material from which the dough is made.13. the system of wherein;at least one of each said dough dispenser component, dough flattening component, empanada filling dispenser controller, ...

Novel Process

The present invention relates to the use of extrusion technology in a process for the low-moisture continuous gelatinisation and the enzymatic hydrolysis of flour to provide a dextrinised product having a dextrose equivalent (DE) of at least 15 and to a process for drying a dextrinised product. 1. A process for gelatinisation and the enzymatic hydrolysis of flour which comprises passing said flour through a twin-screw extruder in the presence of about 0.025% to about 1.5% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level from about 30% to about 45% w/w relative to the total quantity of ingredients , at a screw speed from about 300 RPM to about 800 RPM and a temperature in the range from about 80° C. to about 160° C.; the dimensions of the extruder being such that the residence time of the flour through the extruder is from about 60 to about 12 seconds resulting in a dextrinised product having a dextrose equivalent of at least 15.2. A process as claimed in wherein the hydrolytic enzyme is an α-amylase.3. A process as claimed in wherein the enzyme is present in an amount in the range from about 0.075% to about 0.5% w/w relative to the flour.4. A process as claimed in wherein the enzyme is present in an amount of about 0.7% to about 1.2% w/w relative to the flour.5. A process as claimed in wherein the water is present in the range from about 36% to about 42% w/w relative to the total quantity of ingredients.6. A process as claimed in wherein the screw speed is about 450 to about 650 RPM.7. A process as claimed in wherein claim 1 , the temperature is in the range from about 90° C. to about 150° C.8. A process as claimed in claim 3 , which comprises passing said flour through a twin-screw extruder in the presence of about 0.1% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level of about 37% w/w relative to the total quantity of ingredients claim 3 , at a screw speed of about 600 RPM and ...

Dual textured food

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

METHOD FOR PREPARING A DOUGH

The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: 1. A method for preparing a dough , which method comprises:{'i': Penicillium', 'Talaromyces, 'a) preparing the dough comprising adding a glucose oxidase and a xylanase to at least one dough ingredient; and'}b) cooling the dough to a temperature in the range of −40 to −5 degrees Celsius.2Penicillium. The method according to claim 1 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.3Talaromyces. The method according to claim 1 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.4PenicilliumTalaromyces. A composition comprising a glucose oxidase and a xylanase.5Penicillium. The composition according to claim 4 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.6Talaromyces. The composition according to claim 4 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.7. The composition according to wherein the composition further comprises at least one dough ingredient.8. The composition according to claim 7 , wherein the at least one dough ingredient includes flour and/or ascorbic acid.9PenicilliumTalaromyces. A dough comprising a glucose oxidase and a xylanase as defined in .10. A frozen dough prepared by a method according to .11. A baked product prepared from a frozen dough according to .12. A method for preparing a baked product comprising{'i': Penicillium', 'Talaromyces, 'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, 'a. preparing a dough comprising adding a glucose oxidase and a xylanase as defined in to at least one dough ingredient; and'}b. ...

SOLID PASTE COMPOSITION FOR COOKING AND METHOD FOR PRODUCING SAME

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more. 1. A solid paste composition for heat cooking satisfying the requirements (1) to (4):(1) the solid paste composition has an insoluble dietary fiber content of 2.0 mass % or more in terms of dry mass basis;(2) the solid paste composition has a starch content of 15 mass % or more in terms of dry mass basis;(3) the solid paste composition has a protein content of 5.5 mass % or more in terms of dry mass basis; and(4) when at least one frozen composition section A of the solid paste composition prepared under condition A is subjected to CBB (Coomassie Brilliant Blue) staining and observed, at least either (4a) or (4b) is satisfied:{'sup': 2', '2, '(4a) a ratio of a number of CBB-stained sites having areas of 200 μmor more and degree of roundness of 0.3 or more to a number of CBB-stained sites having areas of 30 μmor more is 3% or more,'}{'sup': '2', '(4b) a ratio of a total area of CBB-stained sites having areas of 200 μmor more and degrees of roundness of 0.3 or more to a total section area of the solid paste composition is 0.3% or more, and'}the condition A is when the solid paste composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and a frozen ...

Freeze-Resistant Yeast and Uses Thereof

Freeze-resistant baker's yeast () strains and uses thereof. For example, for the preparation of fresh or frozen dough products, e.g., bread. The freeze-resistant baker's yeast strains, which are, e.g., obtainable from specific deposited strains, e.g., by breeding these strains with each other or with other strains. Methods of using said strains or methods of preparing a dough or a dough product or a yeast product are also provided. 1. A baker's yeast strain obtainable from strains OL-01 deposited as NCYC 4095 , S3-02 deposited as NCYC 4094 , FL-03 deposited as NCYC 4105 , IS-310 deposited as NCYC 4106 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129.2Saccharomyces cerevisiae. The baker's yeast strain of claim 1 , wherein the strain is obtainable by breeding between a first strain selected from the group consisting of OL-01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129 and a second strain selected from the group consisting of comprising OL-01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 and KF-06 deposited as NCYC 4129.3. The baker's yeast strain of claim 1 , wherein the strain is OL 01 deposited as NCYC 4095 claim 1 , S3-02 deposited as NCYC 4094 claim 1 , FL-03 deposited as NCYC 4105 claim 1 , IS-310 deposited as NCYC 4106 claim 1 , CC-05 deposited as NCYC 4128 or KF-06 deposited as NCYC 4129.4. A baker's yeast strain comprising mutations in all alleles of at least two genes selected from the group consisting of:a) Gene YDL248W named COST located at Chromosome IV;b) Gene YJR155W named AAD10 located at Chromosome X;c) Gene YDL245C named HXT15 located at Chromosome IV;d) Gene YJR151C named DAN4 located at Chromosome X; ande) Gene YDR420W named HKR1 located ...

SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey. 1. A method for producing spent grain dough products comprising:a. receiving spent grain yielded from an alcoholic beverage production process;b. drying the spent grain;c. cooling the spent grain during the drying process;d. freezing the spent grain after the drying process has been completed;e. combining the spent grain with a composition of dry goods and at least one solvent to form a dough mixture; andf. freezing the dough mixture.2. The method of wherein the spent grain is cooled to a temperature between 40° F. and 34° F. during the drying process.3. The method of wherein freezing the dough mixture comprises flash freezing.4. The method of wherein the composition of dry goods comprises at least yeast claim 1 , flour claim 1 , and sugar.5. The method of wherein the at least one solvent is water.6. The method of wherein the dough mixture is formed into a shape selected from the group consisting of dough balls and dough sheets.7. The method of wherein the spent grain is comprised of a grain selected from the group consisting of wheat claim 1 , barley claim 1 , rye claim 1 , corn claim 1 , millet claim 1 , and sorghum.8. The method of wherein the dough mixture is pizza dough.9. A method for producing spent grain products comprising:a. receiving spent grain yielded from an alcoholic beverage production process;b. freezing the spent grain;c. combining the spent grain with a composition of dry goods and at least one solvent to form a dough mixture; andd. freezing the dough ...

Formula and Process for Producing Frozen Sheeted Dough

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste. 120-. (canceled)21. A frozen dough formulated to increase in height by at least 100% when baked as compared to a height of said frozen dough prior to baking , said frozen dough formed by the process of:(a) mixing flour, a lipid source, chemical leavening agent, yeast, dairy ingredient, dough conditioner and water to form a dough;(b) adding shortening chips to said dough after the step of mixing;(c) mixing said shortening chips in said dough for 30 seconds to 3 minutes such that said shortening chips are not fully disintegrated after said mixing, said shortening chips having a Mettler Dropping Point of between 130° F. and 170° F.;(d) resting said dough for 5 to 50 minutes at 70° F. to 80° F. after said shortening chips have been mixed in said dough to allow said dough to rise;(e) subjecting said rested dough to a high stress sheeting process, said high stress sheeting process including 2 to 5 compression steps to reduce a height of said rested dough prior to said high stress sheeting process by at least 80%; and,(f) without proofing said dough after said sheeting process, freezing said dough to form said frozen dough.22. The frozen dough as defined in claim 21 , wherein said chemical leavening agents include delay action leavening agents claim 21 , coated leavening agents claim 21 , or combinations thereof so as to cause said chemical leavening agents to primarily react during said step of baking.23. The frozen dough as ...

NOVEL PROCESS FOR PRODUCING A FOOD BASED ON LEAVENED DOUGH, LEAVENED PUFF PASTRY DOUGH OR PUFF PASTRY DOUGH

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads. 133-. (canceled)34. Process for producing a food based on leavened puff pastry dough or puff pastry dough , comprising the following steps:(i) preparing a leavened puff pastry dough or puff pastry dough comprising flour and water,(ii) kneading the dough,(iii) fashioning the dough to obtain the raw food,characterized in that it comprises the following steps:(iv) shaping at least one surface of the raw food in the shape of a single arch, or in the form of multiple, tandemly arranged arches, wherein said food product comprises two or more support points located at the ends of said food, formed by said arch or tandemly arranged arches,(v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape, positioning the frozen or deep-frozen food on a baking support on said multiple arch-shaped surface, the more than two support points contacting the baking support in an undulated manner; and', 'baking the food product., '(vi) positioning the frozen or deep-frozen food on a baking support in a raised (up- ...

Method of Making Frozen Dough and Products Made Using The Method

The present invention discloses a method for the preparation of ready-to-cook frozen dough products. The method comprises preparing a dough made of flour, water and yeast, and optional additives; portioning the dough to product sizes; making up the dough to desired sizes, shapes and ornamental configurations; freezing the dough; subjecting the dough to at least one freeze-thaw cycling; and refreezing the dough. Dough products are cooked directly from their frozen states to produce finished goods. Dough and cooked articles using the present invention have quality characteristics comparable to those made using conventional fermentation and proofing prior to cooking. 1. A method to prepare a frozen dough , the method comprising:a. mixing the dough comprising flour, water, yeast, and optionally other food additives;b. portioning and making up the dough to the desire size, shape and ornamental design.c. freezing the dough;d. subjecting the frozen dough to at least one freeze-thaw cycling; ande. refreezing the dough.2. Method of where the dough is frozen in a freezer at temperature of 30° F. to −40° F. claim 1 , preferably 10° F. to −30° F. claim 1 , and more preferably 0° F. to −20° F.3. Method of wherein the dough undergoes one or more freeze-thaw cycles at any point of the frozen storage claim 1 , preferably within the first 1 min to 30 days of frozen storage claim 1 , more preferably within the first 1 hour to 10 days of frozen storage.4. Method of claim 1 , wherein during the freeze-thaw cycling claim 1 , the dough is thawed for 1-72 hours at a temperature of 34-110° F. until the dough volume is about double of its original volume.5. Method of claim 1 , wherein the dough is refrozen at a freezer temperature below the freezing temperature of water from about 30° F. to about −40° F. claim 1 , and preferably at a temperature between 10° F. and −30° F. claim 1 , and more preferably 0° F. to −20° F.6. The raw frozen dough products produced using method of claim 1 , ...

SYSTEMS AND METHODS FOR RETARDER-TO-OVEN DOUGH PRODUCT

A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing. 1. A method comprising:mixing ingredients to create a dough for making artisan bread;bulk fermenting the dough to create a non-uniform cell structure within the dough and to eliminate or reduce proofing of the dough after receipt by a restaurant;sheeting the dough by a sheeter after the dough has fermented, the sheeter being adjusted to allow a sufficient amount of the dough to be sheeted while substantially maintaining the non-uniform cell structure developed during the bulk fermenting;portioning the sheeted dough into portions of dough according to desired sizes while substantially maintaining the non-uniform cell structure developed during the bulk fermenting;freezing the portions of dough to create frozen portions of dough; andpackaging and shipping the frozen portions of dough while substantially maintaining the non-uniform cell structure developed during the bulk fermenting, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen ...

CRISPY FOODSTUFF WITH SOFT PORTION

Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture; wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough-based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff. 1. A method for producing a dual-textured foodstuff comprising:(a) admixing ingredients including flour and water to form a slurry;(b) exposing the slurry to heat at conditions sufficient to produce a gelatinized dough;(c) adding a fat-based component to the dough to form a prebaked foodstuff;(d) baking the prebaked foodstuff to obtain a foodstuff having a dual texture including a baked, fat-based component having a soft texture and a baked dough-based component having a crispy texture.2. The method of claim 1 , further comprising claim 1 , before the adding a fat-based component to the dough to form a prebaked foodstuff claim 1 , mixing the gelatinized dough with ingredients including starch.3. The method of claim 2 , wherein the starch comprises potato starch.4. The method of claim 2 , wherein the starch comprises pregelatinized corn starch.5. The method of claim 2 , wherein the ingredients comprise sugar and/or leavening agent.6. The method of claim 1 , further comprising claim 1 , before the adding the fat-based component to the dough to form a prebaked foodstuff claim 1 , mixing the dough with ingredients including a processing aid.7. The method of claim 1 , further comprising claim 1 , before the adding the fat-based component to the dough to form a prebaked foodstuff claim 1 , forming the dough into a prebaked ...

Pressure Packaged Dough Products and Systems

A pressurized dough system includes a package defining an interior volume and a refrigerated developed dough product within the interior volume. The refrigerated developed dough product includes flour, water and pectin in an amount sufficient to substantially increase the internal pressure of the pressurized package as well as the bake specific volume of the dough. 1. A pressurized dough system comprising:a pressurized cylindrical tube defining an interior volume;a developed dough contained in the interior volume of the tube, the dough including water, flour, leavener and a sufficient amount of pectin to increase the internal pressure of the tube by at least 10%, compared to the same dough without pectin, after storage under refrigerated conditions for 21 days.2. The pressurized dough system of claim 1 , wherein the dough includes at least about 0.1 wt % pectin.3. The pressurized dough system of claim 2 , wherein the dough includes from about 0.1 wt % to about 0.3 wt % pectin.4. The pressurized dough system of claim 3 , wherein the dough includes from about 0.2 wt % to about 0.3 wt % pectin.5. The pressurized dough system of claim 3 , wherein the dough includes from 0.15 wt % to 0.25 wt % pectin.6. The pressurized dough system of claim 1 , wherein the internal pressure of the tube does not increase or decrease by more than 10% when stored under refrigerated conditions for 21 days.7. The pressurized dough system of claim 1 , wherein the dough has a raw specific volume from about 1.7 to about 1.8 cubic centimeters per gram.8. The pressurized dough system of claim 1 , further comprising a secondary package contained in the interior volume of the tube.9. The pressurized dough system of claim 8 , further comprising a seasoning claim 8 , icing or condiment in the secondary package.10. A method of preparing a pressurized dough system claim 8 , the method comprising:placing a developed dough in an interior volume of a cylindrical tube, the dough including water, flour, ...

Frozen bread dough improver

[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Method and System for Regulating Leavening Reactions

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. 1. A method for regulating the reaction rate of a leavening system in a dough having at least one leavening agent capable forming leavening agent counter ions in the dough , comprising adding to the dough a source of an alternate counter ion of at least one leavening agent ion , the alternate counter ion having an equal or greater electronegativity than the leavening agent counter ion of the at least one leavening agent ion.2. The method of claim 1 , wherein the at least one leavening agent ion reacts with the alternate counter ion preferentially over the leavening agent counter ion.3. The method of claim 1 , wherein the alternate counter ion has a greater ionic potential than the leavening agent counter ion.4. The method of claim 1 , wherein the alternate counter ion has an equivalent or higher valency than the leavening agent counter ion.5. The method of claim 1 , wherein the reaction rate of the leavening system is increased by providing the alternate counter ion.6. The method of claim 1 , further comprising:mixing the leavening system and the source of the alternate counter ion with dough ingredients to form a chemically-leavened dough;said dough being capable of achieving a desired gas-generation rate in the dough that is greater than a gas-generation rate of the leavening system in the same dough made without the alternate counter ion.7. The method of claim 6 , further comprising packaging the dough such that the leavening system with the alternate counter ion generates gas within the package.8. The method of claim 7 , further comprising storing the packaged dough at refrigerated or frozen temperatures after gas has been generated in the dough.9. The method of claim 1 , wherein the leavening acid is selected ...

GYOZA WRAPPER MOLDING MACHINE AND GYOZA WRAPPER MATERIAL LUMP

A molding machine is provided, which molds a gyoza wrapper by rolling a gyoza wrapper material lump. A first roller rolls the gyoza wrapper material lump vertically downward to form an approximately elliptical semi-finished product. A direction changing device including a pendulum is positioned vertically below the first roller . The pendulum includes a fulcrum portion and an edge receiving portion positioned closer to the central portion side of the first roller than a position immediately below the fulcrum portion , which receives the front edge of the semi-finished product. When the semi-finished product is received by the edge receiving portion , the pendulum changes the direction of the semi-finished product. A second roller positioned vertically below the first roller then rolls the semi-finished product vertically downward, so as to form a gyoza wrapper. 1. A molding machine configured to mold a gyoza wrapper by rolling a gyoza wrapper material lump , the molding machine comprising:a first roller configured to roll the gyoza wrapper material lump toward a lower side in a vertical direction so as to form a semi-finished product having an approximately elliptical shape;a direction changing device comprising a pendulum, and arranged on a lower side of the first roller in the vertical direction, wherein the pendulum comprises a fulcrum portion thereof and an edge receiving portion arranged at a position on a lower side of the fulcrum portion of the pendulum in the vertical direction closer to a central portion side of the first roller than a position immediately below the fulcrum portion, and configured to receive a front edge of the semi-finished product, and wherein, when the semi-finished product is received by the edge receiving portion, the pendulum changes a direction of the semi-finished product; anda second roller arranged on the lower side of the first roller in the vertical direction, and configured to roll the semi-finished product with the direction ...

AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS

The invention relates to an automatic rotary machine for the production of empanadas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers. 1. An empanada manufacturing system comprising;one or more programmable logic control (PLC) units sensing and activating the motion of one or more of the following system actuators, including;a rotary turntable controlled by one of said one or more PLC units' and powered by a motor through gears, said rotary turntable having the following elements placed over its surface along its length;a dough placement station;a dough flattener comprised of a up/down actuator having a distal a flat mold controllable dough flattening actuator;an empanada filling placement station;a dough folding station;a programmable empanada cutting and closing mechanism comprised of an up/down actuator having a distal cutting and closing mold forming a controllable cutting and closing mold actuator.2. the system of wherein;said dough flattering up/down actuator is comprised of one of: a hydraulic piston, a pneumatic piston, worm gear, pinion or rack;said cutting and closing up/down actuator is comprised of one of: a hydraulic piston, a pneumatic piston, auger, worm gear, pinion, zipper or rack;each said actuator for up/down dough flattening as well as up/down cutting and closing molding is adjustable according to the raw material from which the dough is made.3. the system of wherein;at least one of each said actuator for dough flattening as well as cutting and closing molding is under said one or more PLC units' control.4. the system of wherein;said dough folding station has a dough folder comprised of a folding ...

Method for the manufacture of a baked comestible

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.

ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF

The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients, preparing Maillard reaction products, forming the dough by mixing the ingredient mixture and Maillard reaction products, giving shape to the dough, conventional baking, vacuum baking, the output of the final product; wherein the formation of acrylamide, which is a carcinogen and neuro-toxic substance is prevented by reducing the thermal load applied during baking. 2101211. Production method for acrylamide-free bakery product () claim 1 , according to claim 1 , characterized by the step of preparing the Maillard reaction products () wherein the brown colored solid product claim 1 , which is obtained by preheating the dough formed by the ingredients used in the step of mixing the ingredients () at 180° C-240° C. temperature for 30-60 minutes.31013. Production method for acrylamide-free bakery product () according to claim 2 , characterized by the step of forming the dough by mixing the ingredient mixture and Maillard reaction products () claim 2 , wherein the Maillard reaction products claim 2 , which is obtained in brown color and solid form and grinded claim 2 , is added into ingredient mixture in 0.5-1% ratio by mass.41012. Production method for acrylamide-free bakery product () claim 1 , according to claim 1 , characterized by the step of preparing the Maillard reaction products () wherein the material is obtained in brown color and liquid form by mixing protein hydrolysate (5 g/100 ml water) and reducing sugar (1 g/100 ml water) and preheating them at 180° C-220° C. temperature for 6-12 hours.51013. Production method for acrylamide-free bakery product () according to claim 4 , characterized by the step of forming the dough by mixing the ingredient mixture and the Maillard reaction products () claim 4 , wherein the Maillard reaction products claim 4 , which is obtained in brown color and liquid form claim 4 , is ...

Moistening device for moistening free-flowing material, in particular flour, and method for moistening free-flowing material, in particular flour

Es wird eine Befeuchtungsvorrichtung zum Befeuchten von rieselfähigem Gut, insbesondere Mehl, mit einem Rotor (2), der eine Rotationsachse aufweist und zumindest teilweise von einer Umhüllung (4) umgeben ist, mit einer Rieselgutzufuhr in die Umhüllung und einer Flüssigkeitsausgabe, die Flüssigkeit vom Rotor aus radial nach außen ausgibt, angegeben. Man möchte eine funktionsfähige Vorrichtung zum Befeuchten von rieselfähigem Gut bereitstellen. Hierzu ist vorgesehen, dass der Rotor (2) mehrere vom Umfang des Rotors (2) abstehende Flächen (7) aufweist, die mit einer Umfangsrichtung des Rotors einen spitzen Winkel einschließen, von denen jede an einem Flächenträger (9) angeordnet ist, wobei zwischen benachbarten Flächenträgern (9) jeweils eine Lücke vorgesehen ist, die zur Flüssigkeitsausgabe hin eine Verengung aufweist. It becomes a humidification device for moistening free-flowing material, in particular flour, with a rotor (2) which has an axis of rotation and is at least partially surrounded by a casing (4), with a pouring material supply into the casing and a liquid discharge, the liquid from the rotor from radially outwards. One would like to provide a functional device for moistening free-flowing material. For this purpose, it is provided that the rotor (2) has a plurality of surfaces (7) protruding from the circumference of the rotor (2), which enclose an acute angle with a circumferential direction of the rotor, each of which is arranged on a surface carrier (9), between adjacent surface supports (9) each have a gap which has a constriction towards the liquid dispensing.

Process

[UNK]

A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.

리튬할로겐을 촉매로 사용한 알킬렌카보네이트 제조방법

본 발명은 리튬할로겐화합물[LiX(X = Cl,Br,I)] 촉매의 존재하에서 알킬렌옥사이드와 이산화탄소를 반응시켜 알킬렌카보네이트를 제조하는 방법에 관한 것이다.

Thermally treated flour

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to baking industry. The flour thermal treatment method involves stages of flour dehydration till moisture level is equal to 1.5-4.1% gelatinisation and thermal treatment of dehydrated flour at a temperature of 126.7-165.6°C. The resultant flour has moisture activity equal to 0.03-0.10 or 0.15-0.45; more than 80% of particles have size equal to 90-150 micron. Dough prepared of thermally treated flour has improved qualities; bakery products prepared of this thermally treated flour have improved properties in comparison with dough and bakery products prepared of untreated flour. EFFECT: invention allows to improve dough and thermally treated flour quality, namely, moisture absorption, adhesiveness, farinograph indices and stability index during dough kneading. 27 cl, 14 dwg, 15 tbl, 16 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 515 390 C2 (51) МПК A21D 6/00 (2006.01) A21D 8/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011118466/13, 09.10.2009 (24) Дата начала отсчета срока действия патента: 09.10.2009 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): УПРЕТИ Правин (US), РОБЕРТС Джон С. (US), ДЖАЛАЛИ Рохит (CA) 10.10.2008 US 61/104,476 (43) Дата публикации заявки: 20.11.2012 Бюл. № 32 R U (73) Патентообладатель(и): РИЧ ПРОДАКТС КОРПОРЕЙШН (US) (45) Опубликовано: 10.05.2014 Бюл. № 13 2 5 1 5 3 9 0 (56) Список документов, цитированных в отчете о поиске: US 5433966 А, 18.07.1995. US 6616957 В2, 09.09.2003. EP 552006 A1, 21.07.1993. RU 2352119 C1, 20.04.2009 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 10.05.2011 (86) Заявка PCT: 2 5 1 5 3 9 0 R U (87) Публикация заявки PCT: C 2 C 2 US 2009/060177 (09.10.2009) WO 2010/042825 (15.04.2010) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ТЕРМООБРАБОТАННАЯ МУКА (57) ...

High moisture, high fiber baked products and doughs thereof, and methods

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

Microwaveable bakery product

Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Self-rising sheeted dough

Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % to about 9 % by weight of yeast, where the frozen sheeted dough does not require proofing. Preferably, the dough is shaped into the form of a pizza or breadsticks. The dough may contain additional ingredients. The dough may be topped with one or more toppings. Also provided is a method of making frozen sheeted dough that includes combining the ingredients, and shaping and freezing the dough, where the dough does not require proofing. Further provided are methods of making pizza or breadsticks, which do not require proofing the dough.

Improved pizza crust

The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on 100 parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.

Frozen donut batter and method of cooking

A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a chemical leavening system and other ingredients is admixed with an amount of water which will allow proper mixing of the ingredients and the ability of the stiff batter to withstand shaping, freezing, shipping and storage. The frozen donut is reconstituted without thawing and proofing by immersing the product in cooking oil for about 100 seconds at 350 F. Flavoring can be added to the donut, and the finished product may be dusted or topped with other materials conventionally used in the preparation of cake donuts by other techniques. The selection of the cross-sectional diameter of the frozen donuts is an important factor in the process of the present invention to ensure proper exterior texture and color and proper interior doneness.

Сформованный невыпеченный продукт из теста (варианты), способ увеличения горизонтальных размеров выпеченного продукта из теста, глазурь с водным основанием для невыпеченного продукта из теста, способ приготовления выпеченного продукта из теста, выпеченный продукт из теста

Обеспечиваются сформированные невыпеченные продукты из теста, покрытые глазурью, содержащей некоторое количество воды, редуцирующего сахара и гидрофильного коллоида. После выпекания продукты из теста образуют конечный продукт с увеличенными горизонтальными размерами по сравнению с размерами, которых можно ожидать на основании размеров сырого продукта из теста. При этом обеспечивается получение изделий с повышенным сроком хранения. 6 с. и 28 з.п. ф-лы, 1 ил., 6 табл. УЗРЭУ ДЕС ПЧ с» (19) (13) ВИ 2 176 454 ^^ С2 57 МК А210 13/08, А 23 © 1/00 РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 9911753513, 06.01.1998 (71) Заявитель: 3ЗЭ ПИЛЛСБЕРИ КАМПАНИ (Ц5$) (24) Дата начала действия патента: 06.01.1998 (72) Изобретатель: ЛОНЕРГАН Деннис (Ц$) (30) Приоритет: 10.01.1997 Ц$ 08/781,653 (73) Патентообладатель: (46) Дата публикации: 10.12.2001 3Э ПИЛЛСБЕРИ КАМПАНИ (15) (56) Ссылки: КгозКеу, ВаК.Ргоч4. Апа Магк., 29, (74) Патентный поверенный: 32, 1994. ЗЧ 1050629 А, 30.10.1983. $0 Аргасов Олег Вячеславович 1147323 А, 30.03.1985. (85) Дата перевода заявки РСТ на национальную фазу: 10.08.1999 (86) Заявка РСТ: 0$ 98/00109 (06.01.1998) (87) Публикация РСТ: М/О 98/30104 (16.07.1998) (98) Адрес для переписки: 105023, Москва, ул. Б.Семеновская, д.49, оф.404, Центр "ИННОТЭК", О.В. Аргасову (54) СФОРМОВАННЫЙ НЕВЫПЕЧЕННЫЙ ПРОДУКТ ИЗ ТЕСТА (ВАРИАНТЫ), СПОСОБ УВЕЛИЧЕНИЯ ГОРИЗОНТАЛЬНЫХ РАЗМЕРОВ ВЫПЕЧЕННОГО ПРОДУКТА ИЗ ТЕСТА, ГЛАЗУРЬ С ВОДНЫМ ОСНОВАНИЕМ ДЛЯ НЕВЫПЕЧЕННОГО ПРОДУКТА ИЗ ТЕСТА, СПОСОБ ПРИГОТОВЛЕНИЯ ВЫПЕЧЕННОГО ПРОДУКТА ИЗ ТЕСТА, ВЫПЕЧЕННЫЙ ПРОДУКТ ИЗ ТЕСТА (57) ф-лы, 1 ил., 6 табл. Обеспечиваются сформированные ние ринлмеия невыпеченные продукты из теста, покрытые ор глазурью, содержащей некоторое количество ,- а воды, редуцирующего сахара и гидрофильного — коллоида. После выпекания продукты из теста образуют конечный продукт с увеличенными горизонтальными размерами по сравнению с размерами, которых ...

Method for processing fast-frozen half-finished products into bakery culinary products

FIELD: food industry. SUBSTANCE: method involves kneading yeast-leavened dough containing at least 5% fat and at least 8% sugar (of mass of flour). The dough is fermented at 35-40 C for 40-70 min. The half-products are molded, frozen, and kept at a temperature lower than 1 C below zero. Before baking, the frozen half-products are defrosted till the temperature in the product center is from zero to 1 C below zero. EFFECT: faster process; higher product quality. 3 cl 6$5010сС ПЧ Го РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) ВИ” 2 070 394 ' 13) СЛ 57 МК’ А 24 0 8/02, 13/08 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 95106429/13, 21.04.1995 (46) Дата публикации: 20.12.1996 (56) Ссылки: 1. Авторское свидетельство СССР М 1644810, кл. А 210 1308, 1990. 2. Авторское свидетельство СССР М 1750568, кл. А 210 8/02, 1992. 3. Патент ЕПВ М 0115108, кл. А 210 6/00, 1984. 4. Патент США М 4450177, кл. А 210 8/00, 1984. (72) (71) Заявитель: Пивоваров Владимир Иванович, Харчук Галина Михайловна, Рыбалов Ефим Григорьевич, Усов Виталий Викторович Григорьевич, Усов Виталий Викторович (73) Патентообладатель: Пивоваров Владимир Иванович, Харчук Галина Михайловна, Рыбалов Ефим Григорьевич, Усов Виталий Викторович Изобретатель: Пивоваров Владимир Иванович, Харчук Галина Михайловна, Рыбалов Ефим (54) СПОСОБ ПОЛУЧЕНИЯ МУЧНЫХ КУЛИНАРНЫХ ИЗДЕЛИЙ ИЗ БЫСТРОЗАМОРОЖЕННЫХ ПОЛУФАБРИКАТОВ (57) Реферат: Использование: В пищевой промышленности, в частности для производства хлебобулочных изделий для получения мучных кулинарных изделий из быстрозамороженных полуфабрикатов. Способ получения мучных кулинарных изделий из замороженных полуфабрикатов включает замешивание дрожжевого теста, содержащего по меньшей мере 5% жиров и по меньшей мере 8% сахара (от массы муки), выдерживание замешанного теста для его ферментации в течение 40-70 мин при 35-45 °С, последующее формование полуфабрикатов, их замораживание и хранение при температуре ниже минус 18°С. Перед выпеканием ...

面团制品用的涂层剂

一种用包含一定量水、还原糖和亲水胶体的涂层剂涂敷的成型、未焙烤面团制品。当焙烤时,该面团制品生产出其横向尺寸增加的成品,所说的增加超过了根据未焙烤面团制品原来尺寸所预料的大小。

A manufacturing method for brown rice bread and brown rice bread manufactured by the same

본 발명은 현미 식빵의 제조방법 및 이에 의해 제조된 현미 식빵에 관한 것이다. 본 발명에 따른 현미 식빵의 제조방법은 주재료들인 현미가루, 블루베리 분말 및 백년초 분말을 준비하는 주재료 준비 단계(S100); 상기 주재료와 혼합될 계란 흰자와 흑설탕의 부재료를 준비하는 부재료 준비 단계(S200); 계란 흰자와 흑설탕으로 위핑하여 머랭구조를 형성하는 부재료 혼합 가공 단계(S300); 상기 흑설탕이 첨가되어 위핑된 계란 흰자에 현미가루, 블루베리 분말 및 백년초 분말을 첨가하고 위핑하여 반죽물을 제조하는 주재료 및 부재료 혼합 가공 단계(S400); 상기 주재료 및 부재료들이 혼합되어 형성된 반죽물을 일정시간 동안 냉장 보관하는 반죽물 숙성 단계(S500); 상기 숙성된 반죽물을 식빵으로 가공할 수 있는 성형틀에 넣은 후 상기 반죽물에 잔류하는 기포를 제거하는 반죽물 성형 및 기포 제거 단계(S600); 상기 성형틀에 넣은 반죽물을 가열하여 식빵을 제조하는 반죽물 가열 단계(S700); 및 상기 가열된 식빵의 온도를 하강시켜 현미 식빵을 완성하는 냉각 단계(S800)를 포함하되, 상기 주재료 준비 단계(S100)는, 현미를 침지시켜 발아시킨 후 발아현미를 분쇄하여 현미가루를 제조하는 현미가루 제조 단계; 블루베리를 건조한 후 상기 건조된 블루베리를 분쇄하여 블루베리 분말을 제조하는 블루베리 분말 제조 단계; 및 상기 현미가루 및 블루베리 분말과 혼합될 백년초 분말을 제조하는 백년초 분말 제조 단계를 포함하고, 상기 현미가루 제조 단계는, 현미와 물을 1:1 내지 1:2의 중량비로 혼합하여 현미를 물에 침지시킨 후, 상기 물에 침지된 현미를 15 내지 20℃의 온도에서 2 내지 3일 동안 침지시킴으로써 상기 현미를 발아시키는 현미 침지 및 발아 단계; 및 상기 발아된 현미를 200 내지 250 메시(mesh)의 입도로 분쇄하여 현미가루를 제조하는 발아현미 분쇄 단계를 포함하며, 상기 블루베리 분말 제조 단계는, 블루베리를 선별하여 준비하는 블루베리 준비 단계; 상기 블루베리를 35℃ 내지 45℃의 건조기에서 10 내지 15시간 동안 건조하여 블루베리 내부에 포함되어 있는 수분을 제거하는 블루베리 건조 단계; 및 상기 건조된 블루베리를 250 내지 300 메시(mesh)의 입도로 분쇄하여 블루베리 분말을 제조하는 블루베리 분말화 단계를 포함하고, 상기 백년초 분말 제조 단계는, 백년초를 준비하고, 상기 준비된 백년초에서 열매 부분만을 별도로 분리하는 백년초 준비 및 열매 분리 단계; 및 상기 백년초 열매를 0.5 내지 1cm의 길이로 세절하여 건조시킨 후 상기 세절된 백년초 열매를 150 내지 220 메시(mesh)의 입도로 분쇄하여 백년초 분말을 제조하는 백년초 열매 분말화 단계를 포함한다. 상기한 구성에 의해 본 발명은 건강에 유익한 현미가루를 이용하여 현미 식빵을 제조함으로써, 식감이 부드럽고 영양성분이 풍부하며 글루텐 알러지 또는 셀리아크병(celiac disease)이 있는 사람들도 안심하고 섭취할 수 있고, 소비자의 기호 변화를 리드할 수 있는 패턴의 맛과 기능성을 고루 갖추고 다이어트와 건강에 관심이 높은 현대인의 기호도 충족시킬 수 있다.

Method for making doughs for bakery or pastry

내용 없음. No content.

Patent JPH0476647B2

Method for preparing improvers for frozen dough

내용 없음. No content.

The pan-dip dough composition which enables the use of a molding machine and the manufacturing method of the pan-dip using the same

본 발명은 성형기의 사용을 가능하게 하는 부침개 반죽 조성물 및 이를 이용한 부침개의 제조 방법에 관한 것이다. 더욱 상세하게는, 본 발명은 원료육, 오징어, 생야채, 밀가루, 옥수수 전분 및 분리대두단백을 포함하는 것을 특징으로 하는 부침개 반죽 조성물, 및 (a) 상기 부침개 반죽 조성물을 혼합하여 반죽하는 단계; (b) 성형기를 이용하여 상기 혼합된 반죽을 부침개 모양으로 성형하는 단계; (c) 상기 성형된 반죽을 열처리하는 단계; 및 (d) 상기 열처리된 반죽을 동결처리하는 단계를 포함하는 것을 특징으로 하는 부침개의 제조 방법에 관한 것이다. The present invention relates to a pancreatic dough composition which enables the use of a molding machine and a method of producing a panache using the same. More specifically, the present invention comprises raw meat, squid, raw vegetables, flour, corn starch and separated soybean protein composition, and (a) mixing and kneading the pancreatic dough composition; (b) forming the mixed dough into a pancake shape using a molding machine; (c) heat treating the molded dough; And (d) freezing the heat-treated dough. 부침개, 반죽, 성형기, 분리대두단백 Pancake, Dough, Molding Machine, Soy Protein Isolate

Method of reducing syrup content in cooled dough compositions (versions), method of inhibition of fermentative decomposition of arabinoxylans in cooled compositions, dough content, baked product

FIELD: baking industry. SUBSTANCE: method involves addition of some quantity of unsubstituted combination of xylan and substituted combination of xylan in dough to reduce syrup. Substituted combination of xylan contains up to 40 mas.% of analog which differs from xylan. If xylan contains arabinose, ratio of arabinose to xylan combination is less than 0.4. Indicated quantity is enough to reduce level of syrup content during storage from 0 to 15 C. In this case inhibition of fermentative decomposition of arabinoxylans is provided in cooled compositions. Dough composition contains, mas.%: flour, 35-70; water, 25-40. Indicated compositions of xylan are added in concentrations from 0.1 to 3 mas.% from total content. EFFECT: higher reduction of syrup content in cooled dough compositions; increased storage stability of cooled dough. 26 cl, 1 dwg, 2 tbl, 3 ex СУСС ПЧ сэ (19) РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ ВИ "” 2 182 424 ' 57 МК’ А 240 6/00, 2/18 13) С2 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 98117713/13, 31.12.1996 (24) Дата начала действия патента: 31.12.1996 (30) Приоритет: 23.01.1996 Ш$ 08/590,194 (43) Дата публикации заявки: 21.08.2000 (46) Дата публикации: 20.05.2002 (56) Ссылки: Ц$ 5178893 А, 12.01.1993. 4$ 5108765 А, 28.04.1992. Ц$ 4904493 А, 27.12.1990. (85) Дата перевода заявки РСТ на национальную фазу: 30.09.1998 (86) Заявка РСТ: 1$ 96/20906 (31.12.1996) (87) Публикация РСТ: М/О 97/26794 (31.07.1997) (98) Адрес для переписки: 105023, Москва, ул. Б.Семеновская, д.49, оф.404, Центр "ИННОТЕК", О.В. Аргасову (71) Заявитель: 3Э ПИЛЛСБЕРИ КАМПАНИ (1$) (72) Изобретатель: ЭТУЭЛЛ Уильям Элан (ЦЗ) (73) Патентообладатель: 3Э ПИЛЛСБЕРИ КАМПАНИ (4$) (74) Патентный поверенный: Аргасов Олег Вячеславович (54) СПОСОБ СНИЖЕНИЯ СИРОПНОСТИ В ОХЛАЖДЕННЫХ СОСТАВАХ ТЕСТА (ВАРИАНТЫ), СПОСОБ ИНГИБИРОВАНИЯ ФЕРМЕНТАТИВНОГО РАЗЛОЖЕНИЯ АРАБИНОКСИЛАНОВ В ОХЛАЖДЕННЫХ СОСТАВАХ, СОСТАВ ТЕСТА, ВЫПЕЧНОЕ ИЗДЕЛИЕ (57) Для повышения устойчивости ...

Manufacturing method for food added with opuntia ficus-indica fruit powder

본 발명은 손바닥 선인장 열매를 이용한 다이어트 식품의 제조방법에 관한 것으로, 손바닥 선인장 열매를 포함하는 재료를 이용하여 1차 산성반죽을 만드는 산성반죽단계(S100)와; 상기 1차 산성반죽단계(S100)에 의해 생성된 1차 산성반죽에 동일한 양의 재료를 혼합하여 2차 산성반죽을 만드는 2차 산성반죽단계(S200)와; 상기 2차 산성반죽단계(S200)에 의해 만들어진 2차 산성반죽에 물, 곡류, 당류, 견과류 및 기타 재료를 추가하여 본반죽을 제조하는 본반죽단계(S300)와; 상기 본반죽단계(S300)에 의해 만들어진 본반죽을 발효기 내에 투입하여 발효시키는 1차 발효단계(S400)와; 상기 발효단계(S400)에 의해 발효된 본반죽을 이용하여 식품을 제조하는 식품제조단계(S500)로 이루어지되; 상기 2차 산성반죽단계(S200)는 상기 1차 산성반죽단계(S100)에 비해 상대적으로 저온의 환경 하에서 이루어지는 것을 특징으로 한다. 상기와 같은 구성에 의해 본 발명은 장기 섭취시 혈중 혈당농도가 감소되는 동시에 체지방의 감소에도 효과적인 식품을 빠르고 효율적으로 제조할 수 있다.

Manufacturing method of croissant using starch cultured solid yeast

본 발명은 전분 배양 고체 효모를 이용한 크라상 제조방법에 관한 것으로, 본 발명의 전분 배양 고체 효모를 이용한 크라상 제조방법은 이취가 감소된 사카로마이세스 세레비지에( Saccharomyces cerevisiae ) LE PAIN2021-1 균주(기탁번호 KCTC 14504BP)를 사용하여, 효모의 특유 이취가 감소되어 감자 고유의 맛과 향을 느낄 수 있고, 우수한 발효 팽창력에 의하여 더 부드러운 식감의 크라상을 제조할 수 있다. The present invention relates to a method for producing croissants using starch cultured solid yeast, and the method for producing croissants using starch cultured solid yeast of the present invention is a Saccharomyces cerevisiae LE PAIN2021-1 strain ( Accession No. KCTC 14504BP), the characteristic odor of yeast is reduced, so that the unique taste and aroma of potatoes can be felt, and croissants with a softer texture can be prepared by excellent fermentation expansion power.

Frozen pizza manufacturing method using Automatic encrusting machine

The present invention relates to a frozen pizza manufacturing method using an encrusting machine and has a purpose of providing a frozen pizza manufacturing method using an encrusting machine which can mass produce frozen pizza of a uniform quality with a simple and rapid work. The frozen pizza manufacturing method in the present invention is basically characterized by comprising the steps of: (a) making dough; (b) making topping mixture; (c) making primary formed product in various forms like a round or long shape filled with the topping mixture; (d) making secondary formed product of a flat shape; (e) rapidly cooling the secondary formed product; (f) horizontally cutting each secondary formed product to make tertiary formed product in the state of being divided in two upper and lower pieces; (g) thawing and fermenting; (h) baking to make a quanternary formed product; (i) cooling the quanternary formed product; (j) topping cheese; and (k) rapid cooling and packing to finish the frozen pizza.

Pizza dough making equipment

본 발명은 피자용 도우 제조장치 및 제조방법에 관한 것으로, 보다 상세하게는 적정비율의 꽃소금과 올리브유를 혼합하여 피자용 도우를 만들어 맛이 고소하면서도 담백하고 칼로리를 낮춘 도우를 제조하되, 도우를 도우 성형부 및 기공 성형부를 통해 미리 원판 형태로 성형하는 공정을 자동화하여 제조시간을 단축할 수 있고 균일한 품질의 도우를 제공할 수 있는 피자용 도우 제조장치 및 제조방법에 관한 것이다. 본 발명은, 피자용 도우를 형성하기 위한 재료들이 투입된 후 이를 반죽하고 반죽된 도우를 일정량만큼 절단하여 배출하는 반죽기와, 상기 반죽기의 일측에 배치되며 반죽기로부터 배출되는 도우반죽이 상면에 올려지는 이송용 원판 트레이와, 상기 이송용 원판 트레이의 하방에 배치되어 이송용 원판 트레이를 수평방향으로 회전시키는 트레이회전모터를 포함하는 이송부와, 상기 이송부를 통해 이송된 도우반죽을 일정한 크기 및 두께를 가지는 원판형 도우로 성형하는 도우 성형부와, 이송된 원판형 도우에 기공을 형성하는 것으로, 양단부가 고정브라켓에 회전 가능하게 지지되고, 외주면에 외측으로 돌출된 다수개의 성형돌기판이 구비된 기공성형롤러를 포함한 기공성형부를 포함하여 이루어진다.

Method for producing baked edible bodies

本发明涉及一种用于制造烘焙的可食用产品的方法，所述方法包括：i)形成面团并使所述面团成形；ii)烘焙经成形的面团以形成烘焙的可食用产品；其中所述面团包括经预处理的面粉，并且其中所述预处理包括：a)将面粉的水分含量从初始值增加到按所述面粉的重量计从12重量％至25重量％的值；b)在密封容器中将所述面粉加热到从80℃至120℃的温度，加热至少1小时的时间段；以及c)将所述面粉干燥至最终的水分含量；其中相对于所述面粉的所述重量，所述最终的水分含量在所述初始值的+/‑2重量％的范围内。

Method for ultrasonic activation of dough during production of bakery products

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method for ultrasonic activation of dough during production of bakery products involves kneading dough made from prime grade wheat flour, table salt, granulated sugar and yeast, fermentation, handling, proofing and baking. Dough kneading continues for 3-5 minutes. Dough fermentation is carried out for 150 minutes. During fermentation every 30 minutes after batching dough is subjected to ultrasonic activation with power 60W and duration 90 seconds. Baking is performed at temperature 180-190 °C for 15-20 minutes. Dough with moisture content of 42 % is prepared at following content of recipe components (g per 100 g of flour): prime grade wheat flour - 100.0; granulated sugar - 6.0; table salt - 1.5; bakery yeast - 1.0; water - 67.0. EFFECT: proposed method for ultrasonic activation of dough during production of bakery products improves taste properties of products, intensifies process of production of bakery products, prolongs freshness of products. 1 cl, 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 603 898 C1 (51) МПК A21D 6/00 (2006.01) A21D 8/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015126638/13, 03.07.2015 (24) Дата начала отсчета срока действия патента: 03.07.2015 (45) Опубликовано: 10.12.2016 Бюл. № 34 2 6 0 3 8 9 8 R U (54) СПОСОБ УЛЬТРАЗВУКОВОЙ АКТИВАЦИИ ТЕСТА ПРИ ПРОИЗВОДСТВЕ БУЛОЧНЫХ ИЗДЕЛИЙ (57) Реферат: Изобретение относится к пищевой осуществляют при температуре 180-190°С в промышленности, в частности к хлебопекарной течение 15-20 мин. Тесто влажностью 42% готовят промышленности. Способ ультразвуковой при следующем содержании рецептурных активации теста при производстве булочных компонентов (г на 100 г муки): мука пшеничная изделий включает замес теста из муки пшеничной высшего сорта - 100,0; сахар-песок - 6,0; высшего сорта, поваренной пищевой соли, поваренная пищевая ...

Pie-Manju and manufacturing method thereof

The present invention relates to a pie-manju which provides a better taste and appearance with a higher nutritional value by combining features of pie and manju and a method for preparing the same. According to the present invention, the method includes the steps of: stirring strong flour and soft flour; making a dough by mixing salt, eggs, milk butter, and water without pie butter and spreading the dough; cooling the dough; stacking the dough in multiple layers by inserting the pie butter between the layers; preparing a skin cut into a square in shape; preparing a filling by mixing a sweet paste, crushed and baked walnuts, and crushed chestnuts and placing the filling on the skin; preparing a pie-manju by drawing and closing an edge portion of the skin over the filling; and turning the pie-manju for the closed portion of the skin to face the bottom surface and baking the pie-manju in an oven to be round overall in shape. According to the present invention, the pie-manju having the features of the pie and the manju can be prepared easily, contribute to promoting the diversity of breads with new and unique appearance and flavors thereof, and enhance interests and likability of the customers thereby achieving an increase in sales volume and profit rate.

Heat treated flower

Frozen Dough for Ciabata and Manufacturing method thereof

본 발명에 따른 치아바타용 냉동 생지 제조방법은, (a) 샤워종(천연발효종) 반죽을 제조하는 단계; (b) 르방 반죽을 제조하는 단계; (c) 밀가루, 상기 샤워종(천연발효종) 반죽, 상기 르방 반죽, 발효제, 소금, 이스트, 올리브유, 물, 감자가루를 배합하여 반죽을 제조하는 단계; (d) 상기 (c) 단계에서 제조된 반죽을 발효 및 성형하는 단계; 및 (e) 상기 (d) 단계에서 성형된 반죽을 냉동하는 단계;를 포함하여 구성되는 것을 특징으로 하여, 냉동 생지의 단점인 냉동장애 예를 들면 빙결정의 성장에 의한 효모의 냉동장애, 소맥단백질의 냉동변성, 글루텐 네트워크의 붕괴 등을 억제함으로써 장기적인 보관을 가능하게 하고, 소성후의 빵의 부피 감소가 적으며 수분 함량이 높아 촉촉하고 부드러운 식감을 제공하고 치아바타 고유의 풍미가 유지되며 노화가 지연되어 생지의 유통기한을 연장시킬 수 있는 효과가 있다. 또한, 치아바타 특유의 제품을 냉동 생지화 함으로서 냉동생지화된 치아바타를 소비자 또는 업소에서 까다로운 제조공정없이 해동과 발효만으로 손쉽게 구워 냄으로서 치아바타 특유의 풍미와 맛을 즐길수 있도록 하는 효과가 있다. The method for preparing frozen dough for ciabatta according to the present invention comprises the steps of: (a) preparing a shower species (naturally fermented species) dough; (b) preparing LeVin dough; (c) preparing a dough by mixing wheat flour, the shower species (naturally fermented species) dough, the LeVin dough, a fermenting agent, salt, yeast, olive oil, water, and potato flour; (d) fermenting and molding the dough prepared in step (c); And (e) freezing the dough molded in step (d); characterized in that it comprises a, characterized in that it comprises a freezing disorder, which is a disadvantage of frozen dough, for example, freezing disorder of yeast due to the growth of ice crystals, wheat protein It enables long-term storage by suppressing freeze denaturation of gluten and gluten network breakdown, and reduces the volume of bread after baking and provides a moist and soft texture due to its high moisture content. This has the effect of extending the shelf life of the dough. In addition, by freezing ciabatta-specific products, frozen ciabatta can be easily baked by thawing and fermentation without a complicated manufacturing process by consumers or businesses, so that you can enjoy the unique flavor and taste of ciabatta.

method of producing bread contanining the fish and carp carrot

본 발명은 어육과 당근이 함유된 잉어빵의 제조방법에 관한 것이다. 본 발명은 잉어빵을 제조할 때에 사용하는 잉어빵 외피 혼합물과 내부에 들어가는 소 를 잉어빵을 제조할 때마다 번거롭게 만들어 사용하지 않고 영양분이 다양하고 풍부하게 함유된 어육,버터분말, 당근, 밀가루, 쌀가루, 옥수수가루 등의 식재료와 식품첨가물을 혼합가공한 잉어빵 외피 혼합물과 고구마무스, 해바라기씨 등을 혼합 가공한 잉어빵 소 혼합물을 각각 제조하여 다양한 규격대로 위생 포장하여 냉장실에 보관하였다가 유통하므로써 수요자는 선택적으로 구입할 수 있는 장점이 있고 맛과 품질이 월등하나 고급화(高級化)된 잉어빵을 편리하게 제조할 수 있게 한 것이다.

Cold frozen croissant dough pieces

Quick method for maize nixtamalisation

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to a method for production of fresh maize dough for application in production of maize pones, tortilla chips or maize chips. The method involves mixing a calcium based gelatinising agent with a crude fraction of maize endosperm and a crude fraction of maize OZCh. Maize OZCh fraction is represented by a mixture of skin (pericarp), germ and root cap being a by-product produced in the process of maize grinding. Then one performs hydration of the produced mixture with hot water with a temperature equal to nearly 50°C - nearly 80°C to produce dough. Then the dough is delivered into the extruder having a temperature profile within 5°C - 35°C, the extruder treats and cools the dough till the temperature is equal to nearly 25°C - nearly 40°C. The extruder has no puncheon. EFFECT: invention ensures maize dough production immediately from the raw materials without the traditional stages of cooking and soaking which reduces the treatment period, eliminates removal of pungent and inefficient wastes; at the same time, however, the invention ensures production of dough similar, in terms of rheological properties, to dough manufactured according to the traditional method of nixtamalisation. 1 dwg, 8 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 460 301 (13) C1 (51) МПК A21D 8/00 (2006.01) A23L 1/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010152444/13, 22.05.2009 (24) Дата начала отсчета срока действия патента: 22.05.2009 (73) Патентообладатель(и): САБРИТАС, С. ДЕ Р.Л. ДЕ СИ.ВИ (MX) (45) Опубликовано: 10.09.2012 Бюл. № 25 2 4 6 0 3 0 1 (56) Список документов, цитированных в отчете о поиске: US 5558886 А, 24.09.1996. US 4985269, 15.01.1991. US 20060177557 A1, 10.08.2006. US 5532013 A, 02.07.1996. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 22.12.2010 2 4 6 0 3 0 1 R U (87) Публикация заявки РСТ: WO 2009/143416 ( ...

Method for the flour dough maturation

본 발명의 목적은, 밀가루 반죽이 담겨지는 숙성 용기. 상기 숙성 용기 안에 장착되어 밀가루 반죽을 덮어주는 피스톤 머리, 상기 피스톤 머리와 연결된 피스톤 바, 및 상기 숙성 용기 상단을 덮는 역할을 하는 고정 덮개로 구비된 밀가루 반죽 숙성 장치에서 진행되는 밀가루 반죽 숙성 방법에서, 상기 피스톤 머리에는 피스톤 홀이 구비되고 상기 피스톤 홀은 홀 마개로 막혀지고, 상기 고정 덮개에는 피스톤 바가 삽입 가능하도록 덮개 홀이 구비되고, 상기 밀가루 반죽 숙성 장치에서 진행되는 밀가루 반죽 숙성 방법은, 상기 숙성 용기 내에 밀가루 반죽이 담겨지고, 피스톤 바가 결합된 상기 피스톤 머리가 상기 숙성 용기 안에 장착되어 밀가루 반죽 위로 놓여지고, 상기 피스톤 머리가 밀가루 반죽이 존재하는 방향으로 밀어 넣어지고, 상기 피스톤 머리가 밀어 놓어진 다음 상기 피스톤 홀이 홀 마개로 막혀지고, 상기 고정 덮개 내에 형성된 덮개 홀에 피스톤 바가 삽입되도록 상기 고정 덮개가 상기 숙성 용기에 덮어지고, 상기 밀가루 반죽 숙성 장치가 온도와 압력의 제어가 가능한 챔버 내에 복수개 넣어지는 방법임으로서 달성된다. An object of the present invention, the aging container in which the dough is contained. In the dough maturation method carried out in a dough maturation apparatus equipped with a piston head mounted in the maturation container to cover the dough, a piston bar connected to the piston head, and a fixed cover serving to cover the top of the maturation container, The piston head is provided with a piston hole, the piston hole is closed with a hole stopper, the fixed cover is provided with a cover hole so that a piston bar can be inserted, and the dough aging method performed in the dough aging apparatus is the aging The dough is placed in the container, the piston head to which the piston bar is coupled is mounted in the aging container and placed on the dough, the piston head is pushed in the direction in which the dough is present, and the piston head is pushed Next, the piston hole is closed with a hole stopper, the fixing cover is covered with the aging container so that the piston bar is inserted into the cover hole formed in the fixing cover, and the dough aging device is a plurality of inside a chamber capable of controlling temperature and pressure. It is achieved as a method of putting in.

Method for Preparing Frozen Pizza Dough

본 발명은 피자용 냉동도우의 제조방법, 이 제조방법에 의해 제조된 피자용냉동도우 및 이를 포함하는 냉동피자에 관한 것이다.

Method Of Frozen Bread Dough

The present invention relates to a frozen baking dough manufacturing method including: a step of making base dough by mixing prepared baking ingredients; a step of making dough by giving a set shape to the base dough; a step of fermenting the dough; and a step of making frozen dough by freezing the fermented dough. In the frozen dough making step, the dough is frozen in two stages for first time and second time at a first temperature and a second temperature lower than the first temperature, respectively. According to the present invention, a consumer can thaw the frozen dough and bake the same in an oven or the like without additional fermentation, the period of preservation can be maximized, and yeast destruction can be minimized by means of the two-stage quick freezing. As a result, a desired bread shape and a desired mouthfeel can be retained even when the consumer bakes the frozen dough in an oven.

White bread manufacturing method using Lentil bean

More particularly, the present invention relates to a method for producing bread, and more particularly, to a method of making a bread, which is dense and homogenized to make it possible to impart a chewy texture to bread when consumed, and more particularly, Prevention of constipation, and prevention of constipation. The present invention also relates to a method for manufacturing a lentil bean bread using the heat-cooling method so that health promotion can be promoted by allowing the ingestion of ingredients beneficial to the human body while consuming bread.

Flower bread fermented by yeast

본 발명은 빵을 발효시키기 위해서 사용된 이스트 대신 누룩발효액을 이용한 누룩 발효꽃빵에 관한 것으로, 3층 이격 솥을 이용하여 과일 입자 400g과 물 800g의 제1 혼합물 및 밀누룩, 녹두누룩, 쌀누룩 및 보리누룩 중에서 선택된 어느 하나의 누룩 200g과 물 400g의 제2 혼합물을 가열하되 외솥에는 커큐민 진액을 넣어 가열하여 훈증으로 내측에 배열된 솥으로 이동하게 하고 중간솥에는 제1 혼합물을 넣어 22 내지 25℃로 가열하고 내솥에는 제2 혼합물을 넣어 28 내지 30℃로 가열하고 가열된 제1 혼합물과 제2 혼합물을 식힌 후 섞어서 혼합시킨 제3 혼합물을 28 내지 30℃에서 24시간 동안 발효시킨 누룩발효액 속의 효모를 배양하기 위해서 밀분말을 이용하여 제조된 누룩원종과, 밀분말, 유정란 및 팥 또는 뽕잎의 농산물을 이용하여 발효빵 반죽을 만들어서 25 내지 35℃에서 8 내지 12시간 동안 발효시키고, 발효된 반죽물에 으깬 팥 및 으깬 호두를 첨가한 다음, 온도 230-250℃에서 15-25분 동안 구워서 이루어진다. The present invention relates to a yeast fermented cherry bread using a yeast fermentation solution instead of yeast used to ferment bread, using a three-layer spaced pot and a first mixture of 400 g of fruit particles and 800 g of water and wheat malt, mung malt, rice malt and barley Heat a second mixture of any one of the yeast 200g and 400g of water selected from the yeast, but put the curcumin essence in the outer pot to be heated to the pot arranged inside the fumigation, put the first mixture in the middle pot to 22 to 25 ℃ The yeast in the yeast fermentation broth, in which the second mixture was heated to 28 to 30 ° C., the first mixture and the second mixture were cooled, and then mixed and mixed by fermentation at 28 to 30 ° C. for 24 hours. To make fermented bread dough using the yeast seed, wheat powder, fertilized egg and agricultural products of red beans or mulberry leaves. It is fermented for 8 to 12 hours at 35 ° C, and mashed red beans and mashed walnuts are added to the fermented dough, and then baked at a temperature of 230-250 ° C for 15-25 minutes.

Process of forming a refrigerated dough

Composition of chilled pasta processes of syrup reduction and inhibition of enzymatic degradation of arabinoxylan in chilled pasta and cooked article compositions

Packaged, developed dough product in low pressure package, and related methods

Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.

Preparing foodstuff with sealed edges comprising cereal pastry, comprises preparing cereal dough, rolling out the dough, preparing cutout, placing deep-frozen, covering the filling, closing the ends and placing folded foodstuff

Preparing a foodstuff with sealed edges comprising a cereal pastry containing a filling, comprises preparing a cereal dough; rolling out the dough; preparing cutout from the pastry and eliminating the cutouts; placing deep-frozen and measured filling on rolled out pastry at the cutouts center; moistening the pastry and covering the filling by folding and overlapping of two opposite edges; sealing the overlapping edges; closing the ends of the rolled-out pastry and optionally cutting across the pastry; turning around and placing folded foodstuff with the edges; and optionally deep freezing. Preparation of foodstuff with sealed edges comprising a cereal pastry containing a filling, comprises preparing a cereal dough; rolling out the dough in a form of final foodstuff; preparing cutout from the pastry according to a defined form and eliminating those cutouts to leave a gap; placing deep-frozen and measured filling on rolled out pastry at the center of the cutouts; moistening the pastry and covering the filling by folding and overlapping of two opposite edges of the rolled-out pastry above the filling; sealing the overlapping edges between each other of the rolled-out pastry; closing the ends of the rolled-out pastry by applying a pressure and optionally cutting across the pastry into portions; turning around and placing folded foodstuff with sealed edges; and optionally deep freezing the foodstuff. An independent claim is included for a cereal dough based foodstuff with sealed edges obtained by the process, where the product contains a filling and one of the sides of the product contains the pastry cutouts, the cutouts enclosing the filling.

FROZEN BRIOCHE PASTE AND MANUFACTURING METHOD

Uncooked deep-frozen Viennese bread and pastry products are giiven a glazing of ice before packaging

The products, such as croissants or pains-au-chocolat that are ready-to-bake or be left to rise before baking, are given a glazing of ice, preferably after deep freezing. The glaze represents at least 2 per cent by weight of the product, and preferably 2.5 - 10 per cent; it can contain additives or other ingredients such as seeds, sugar, sweeteners, salt, dairy proteins, gelatine, egg products, fats, flavourings, starches and/or food fibres, and other permitted additives such as thickeners, colourings, vitamins or enzymes. The glaze is applied e.g. by spraying, dipping or moistening, in one or more operations.

Producing method of bread fermented by yeast

본 발명은 빵을 발효시키기 위해서 사용된 이스트 대신 누룩발효액을 이용한 누룩 발효빵의 제조방법에 관한 것으로, 커큐민, 과일 및 누룩을 배합하여 누룩 발효액을 만드는 단계; 상기 누룩발효액 속의 효모를 배양하기 위해서 밀분말을 이용하여 누룩원종을 만드는 단계; 누룩원종, 밀분말, 유정란 및 팥 또는 뽕잎의 농산물을 이용하여 발효빵 반죽을 만드는 단계; 상기 반죽물을 25 내지 35℃에서 8 내지 12시간동안 발효시키는 단계; 및 발효된 반죽물에 으깬 팥 및 으깬 호두를 첨가한 다음, 온도 230-250℃에서 15-25분 동안 굽는 단계;로 이루어진다.

A method of manufacturing a bread with a natural fermentation liquid

본 발명은 건포도에 곶감과 대추를 같이 혼합한 상태에서 숙성시켜 발효액종을 제조토록 함으로서 곶감과 대추에서 발산되는 향을 발효액종에 첨가시켜 최종적인 빵의 향을 높이도록 함과 더불어 오랫 동안 향이 지속되도록 한 천연발효 액종 제조방법을 제공한다. 이를 구현하기 위한 본 발명은 천연발효 액종 제조방법에 있어서, 곶감 300중량부, 건포도 300중량부, 대추 150중량부, 꿀 60중량부 및 물 2700중량부를 서로 섞어 혼합하는 혼합공정, 상기 혼합공정에서 혼합된 혼합물을 용기에 담아 밀폐시킨 후, 20℃의 온도에서 60시간 동안 숙성시켜 발효종을 만드는 발효공정, 상기 발효공정을 거쳐 발효된 혼합물이 담겨진 용기를 30시간 경과 후, 개봉하여 교반시키는 교반공정 및 상기 교반공정을 거쳐 제조된 천연발효 액종을 용기에서 걸러내 냉장 보관하는 공정으로 이루어짐을 특징으로 한다. The present invention relates to a method for fermenting a fermented broth by mixing fermented rape with dried persimmon and jujube in a raisin mixed with persimmon juice and jujube, Thereby producing a natural fermented liquid product. To achieve this, the present invention provides a method for producing a natural fermented liquid product comprising mixing a mixture of 300 parts by weight of dried persimmon, 300 parts by weight of raisins, 150 parts by weight of jujube, 60 parts by weight of honey and 2700 parts by weight of water, The fermentation process in which the mixed mixture is sealed in a container and then aged at a temperature of 20 ° C for 60 hours to make a fermented species; stirring the fermentation process by opening and stirring the container containing the fermented mixture after 30 hours; And filtering the natural fermented liquid produced through the stirring step in a container to refrigerate.

FERMENTATION PROCESS

Precooking flous or semolinas - by mixing with hot gas

A device with distribution and mixing chambers as in parent patent is used for precooking granulates or powders with dry or moist heat. Specif. these are starchy flours or semolinas.

Method of uniform moistening of seeds and similar seeds by means of steam

Wheat improvement process

Process for the production of a food product with a pastry shell and products thus obtained.

Canned dough composition

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. A method for preparing a chemically-leavened packaged or canned dough product by combining a chemical leavening agent and a regulating agent with the dough ingredients; placing the dough in a package; and allowing the leavening agent and regulating agent to react in the dough to generate a gas to expand the dough to substantially fill the package.

Baking loaves from frozen dough pieces - in oven which combines dielectric and conventional heating to defrost and bake

In the first stage, dough is mixed, divided and weighed and the dough pieces are fully proved ready for baking. Instead of baking, however, the dough pieces are then frozen or deep-frozen and put into cold store. In the second stage, the dough pieces are defrosted and baked in a single operation. The baking employs two kinds of heat simultaneously, i.e. dielectric and conventional heating. The dielectric heating power is pref. of the order of one sixth to one seventh of the power of conventional heating employed in the baking process. The dielectric heat is applied at the start of the baking cycle. A centralised factory can mass-produce dough pieces right through to the baking stage and then freeze them instead.

METHOD FOR MANUFACTURING PREFORMED AND STABILIZED CRUDE PULP AND PRODUCTS THEREOF

La présente invention est relative à un procédé de fabrication d'un produit alimentaire défini comme une pâte, notamment une pâte dite à tarte, par exemple la pâte feuilletée, la pâte brisée ou analogue prête à garnir et les contraintes dues à son convoyage pendant la fabrication, aux phénomènes de rétreint après sa mise en forme, aux problèmes de résistance lors des opérations de garnissage et également les contraintes de transport pour la livraison des produits finis, crus ou cuits, frais ou surgelés et avec et sans garnissage. Plus précisement, le procédé selon la présente invention induit un phénomène biophysique qui consolide et stabilise la structure de surface de la pâte, induisant un durcissement mécanique du produit, tout en conservant les propriétés organoleptiques de celui-ci, notamment son croustillant après cuisson. La résistance ainsi induite par le présent procédé permet au produit de résister à la poussée induite par l'incorporation d'une garniture dans le moule en pâte, et d'assurer une résistance aux diverses forces de frottement induites lors du convoyage du produit garni, par exemple sur une chaîne de production industrielle. The present invention relates to a process for manufacturing a food product defined as a dough, in particular a so-called pie dough, for example puff pastry, broken dough or the like ready to garnish and the stresses due to its conveying during the manufacturing, shrinkage phenomena after its shaping, resistance problems during packing operations and also transport constraints for the delivery of finished products, raw or cooked, fresh or frozen and with and without packing. More specifically, the method according to the present invention induces a biophysical phenomenon which consolidates and stabilizes the surface structure of the dough, inducing a mechanical hardening of the product, while retaining the organoleptic properties thereof, especially its crisp after cooking. The resistance thus induced by the ...

Improvement in bread-making means and processes

Flour temp. adjuster for bread-making dough - whilst spread in thin layer in a closed circuit, heated or cooled air flow

Kneading process and plant for bread-making dough comprises a tank in which the flour is treated, before mixing with water, so that its temp. is such that the bakehouse temp. plus the water temp. plus the temp. of the flour is 56 degrees C. The flour is subjected to the action of the closed circuit air current inside a tank to control its temp. The plant consists of a fixed tank inside an insulated chest the flour is poured into the hopper and is carried by the endless screw to the foot of a vertical screw. This raises the flour to the top of the tank where it is poured over the conical surface where it meets a downward current of air, from the fan, which has passed over exchange surfaces to heat or cool it as required. The blades ensure that the flour is distributed in a thin layer so that thermal exchanges are effected rapidly between the air and the flour. The treated flour falls back into the tank while the used air passes along the channel and is drawn up the vertical return channel to complete the closed circuit. A well-oxygenated flour is obtd. which improves the quality of the bread produced from the flour. The process ensures that the flour temp. is equal to that of the water.

Preparation of liquid dough

Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to reduce the Aw of said dough to a desired value of less than 0.9. The dough substantially contains no carbohydrate having a substantially perceptible sweetening power and as a result does not have a sweet taste. Th is dough allows the production of savory bakery products such as fruit cakes wi th olives, lardoons or cheese for example. The dough can be preserved for sever al weeks in the refrigerated state and exists in liquid or fluid form which mak es it possible to pour it directly into baking molds. Process for the manufactu re of such a dough.

PROCESS FOR THE COOLING OF FOOD PRODUCTS CONTAINING WATER, PLANT FOR ITS IMPLEMENTATION AND THE PRODUCTS OBTAINED

Patent FR2466953B1

PANS OF CRESCENTS AND OTHER BAKERY PRODUCTS, FROZEN, READY TO BAKE, PROCESS FOR THEIR MANUFACTURE, AND COOKED PRODUCTS OBTAINED.

L'invention concerne des pâtons crus pouvant être directement cuits en croissants et autres produits de boulangerie similaires, sans décongélation ni fermentation intermédiaire, caractérisés en ce qu'ils présentent les particularités suivantes: - ils comprennent à la fois une pâte feuilletée contenant une matière grasse et une pâte levée, et - ils comportent un nombre total de couches de ladite pâte feuilletée contenant une matière grasse supérieur à 50. Utilisation en boulangerie. The invention relates to raw dough pieces which can be directly baked into croissants and other similar bakery products, without thawing or intermediate fermentation, characterized in that they have the following features: - they include both a puff pastry containing a fat and a leavened dough, and - they comprise a total number of layers of said puff pastry containing a fat greater than 50. Use in baking.

Patent FR2385331B1

Pastry And Method For Production Therof

본 발명은 페이스트리 빵 및 그 제조방법에 관한 것으로, 밀가루, 탈지분유, 설탕, 소금, 천연발효제, 이스트, 계란, 물, 버터, 사워도우 및 중종과 롤링버터를 혼합하여 생지를 만들고 숙성시킨 다음, 상기 생지에 롤링버터를 넣고 소정 크기로 민 다음 중첩시키는 과정을 반복하여 기포를 제거하는 롤링과정을 거친 다음 소정 크기로 절단하여 구워내는 페이스트리 빵 제조방법에 있어서, 밀가루 300에 대하여 코코아분말 80~120중량부, 저당용 드라이이스트 3~5중량부, 및 물 500~700중량부를 혼합하여 반죽하여 풀리쉬를 제조하는 단계, 본 반죽물로서 밀가루 1200에 대하여, 탈지분유 38 - 58중량부, 설탕 140 - 180중량부, 소금 25 - 35중량부, 천연발효제 20 - 40중량부, 고당용 드라이이스트 20 - 40중량부, 냉동난황 240 - 300중량부, 물 40 - 120중량부, 버터 200 - 300중량부, 사워도우 300 - 400중량부, 중종 300 - 400중량부, 초코칩 350 - 450중량부를 혼합하여 반죽하는 본 반죽 단계를 포함하며, 상기 풀리쉬와 본 반죽 단계에서 만들어진 본 반죽물을 함께 반죽하여 생지를 제조하는 단계를 포함하는 것을 특징으로 하여 구성됨으로써, 코코아분말과 함께, T-45 프랑스산 밀가루를 사용하여 풀리쉬를 제조하여 본 반죽물에 혼합함으로써, 코코아의 풍미를 갖게 하고, 부드러움과 촉촉함이 유지되며, 노화가 지연되어 생지의 유통기한을 연장시킬 수 있는 효과가 있다. The present invention relates to a pastry bread and a method for manufacturing the same, flour, skim milk powder, sugar, salt, natural fermentation agent, yeast, eggs, water, butter, sourdough and medium and mixed with rolling butter to make and aged, In the pastry bread manufacturing method to put the rolling butter in the dough, push to a predetermined size and then repeat the overlapping process to remove the bubbles and cut to bake to a predetermined size, cocoa powder 80 ~ 120 for flour 300 To prepare a pulley by mixing by weight, by mixing the dry yeast 3 to 5 parts by weight, and water 500 to 700 parts by weight of water, with respect to the flour 1200 as the dough, 38 to 58 parts by weight of skim milk powder, 140 sugar -180 parts by weight, salt 25-35 parts by weight, natural fermenting agent 20-40 parts by weight, dry yeast sugar 20-40 parts by weight, frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight Wealth, Sourdough 300-400 parts by weight, medium 300-400 parts by weight, chocolate chip 350-450 parts by weight of the dough comprising a dough kneading step, the dough made in the pulley and the dough kneading together dough It is characterized in that it comprises a step of ...

METHOD FOR MANUFACTURING PREFORMED AND STABILIZED CRUDE PULP AND PRODUCTS THEREOF

La présente invention est relative à un procédé de fabrication d'un produit alimentaire défini comme une pâte, notamment une pâte dite à tarte, par exemple la pâte feuilletée, la pâte brisée ou analogue prête à garnir et les contraintes dues à son convoyage pendant la fabrication, aux phénomènes de rétreint après sa mise en forme, aux problèmes de résistance lors des opérations de garnissage et également les contraintes de transport pour la livraison des produits finis, crus ou cuits, frais ou surgelés et avec et sans garnissage. Plus précisement, le procédé selon la présente invention induit un phénomène biophysique qui consolide et stabilise la structure de surface de la pâte, induisant un durcissement mécanique du produit, tout en conservant les propriétés organoleptiques de celui-ci, notamment son croustillant après cuisson. La résistance ainsi induite par le présent procédé permet au produit de résister à la poussée induite par l'incorporation d'une garniture dans le moule en pâte, et d'assurer une résistance aux diverses forces de frottement induites lors du convoyage du produit garni, par exemple sur une chaîne de production industrielle. The present invention relates to a process for manufacturing a food product defined as a dough, in particular a so-called pie dough, for example puff pastry, broken dough or the like ready to garnish and the stresses due to its conveying during the manufacturing, shrinkage phenomena after its shaping, resistance problems during packing operations and also transport constraints for the delivery of finished products, raw or cooked, fresh or frozen and with and without packing. More specifically, the method according to the present invention induces a biophysical phenomenon which consolidates and stabilizes the surface structure of the dough, inducing a mechanical hardening of the product, while retaining the organoleptic properties thereof, especially its crisp after cooking. The resistance thus induced by the ...

Frozen dough for croissants and method of manufacture

Prepared croissant dough based on flour, salt, sugar, biological yeast, water or milk, and butter, characterised in that at least some of the sugar consists of invert sugar and/or a sucroglyceride and part of the water or of the milk is replaced by a polyacid or a natural product containing it and which is acceptable from the food point of view.

Improvements in grain processing

Method and device for promoting the preservation and cooking of flour

Method and apparatus for bleaching flour

Method and apparatus suitable for aerating and grading flour, semolina or the like

FROZEN CROISSANTS PASTE AND MANUFACTURING METHOD

Continuous shaping and deepfreezing line, especially for doughy products

According to the invention, such a shaping and deepfreezing line comprises a lump shaper, a first conveyor with spacing belts unloading onto a second conveyor, a third conveyor 6 bringing empty wire racks intended to be loaded by the second conveyor, an elevator 8 for the full racks brought by the third conveyor 6, a deepfreeze chamber 10 closed at its ends by sliding doors 11, 12 and comprising several shelves 19 for sliding full racks pushed stack by stack by a pusher device, a device 15 for lowering full racks situated at the outlet of the chamber 10 and depositing these racks one by one on a return conveyor 16, which supplies a station 20 for unloading the deepfrozen products from their respective rack, then passes into a tunnel 21 for drying the empty racks in order to bring the latter finally to a second elevator which distributes them by means of a device with pegs on the third conveyor upstream of the shaper.

Refrigerated bread dough and manufacturing method therefor.

Refrigerated bread dough and manufacturing method therefor. Fat is applied to at least one surface of a flour and water mixture; alternating layers are formed from this coated mixture; at least one of the following constituents is isolated - the water, and the acidic and basic raising agents - from the remainder of these constituents, so that at least one of the agents remains 40 % to 85 % unreacted, after completion of rolling and folding of the dough, and the dough 13 is placed in a container 1 comprising a plunger piston 10, 11 which is closed. On opening the box (removal of the tab 7), the gas produced by the fermentation is momentarily retained. Baking produces a loaf of pleasing appearance.

Yeast-leavened dough crusts and preparation process

An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

PROCESS FOR PRODUCING A SUGARIZED FROZEN PASTE

L'invention concerne un procédé de réalisation d'une pâte feuilletée sucrée comprenant les étapes suivantes : - a) mélanger une détrempe comprenant au moins les ingrédients suivants : farine de blé : 50 à 60 %, eau : 30 à 35%, sel : 0 à 3% et beurre d'incorporation 8 à 12%, b) refroidir la détrempe jusqu'à une température comprise entre 8 et 12°C à cœur de la détrempe, - c) enfermer le beurre dans la détrempe, - d) réaliser des feuillets entre 50 et 100 au laminoir pour arriver à une épaisseur comprise entre 3,3 mm et 15 mm, - e) laisser reposer la pâte pendant une durée d'au moins 2h, - f) réaliser plusieurs feuillets avec un laminoir jusqu'à obtenir une épaisseur compris entre 5 à 2 mm, et avant chaque passage au laminoir incorporer uniformément le sucre sur la détrempe, ledit sucre étant compris entre 30 et 35 % du poids de la détrempe initiale. The invention relates to a method for producing a sweet puff pastry comprising the following steps: a) mixing a tempera comprising at least the following ingredients: wheat flour: 50 to 60%, water: 30 to 35%, salt: 0 to 3% and butter of incorporation 8 to 12%, b) cool the tempera to a temperature of between 8 and 12 ° C in the center of the tempera, - c) lock the butter in the tempera, - d) make sheets between 50 and 100 at the rolling mill to reach a thickness between 3.3 mm and 15 mm, - e) let the dough rest for a period of at least 2 hours, - f) make several sheets with a rolling mill up to to obtain a thickness of between 5 and 2 mm, and before each pass to the rolling mill uniformly incorporate the sugar on the tempera, said sugar being between 30 and 35% of the weight of the initial tempera.