CS272781B2 - Method of aromatized french loaf production for dumplings with bread cubes - Google Patents

Description

The present invention relates to a process for the production of flavored bread rolls for dumplings. Bedna se. o a method for the production of dry, particulate shaped, flavored flint flour intended for bread dumplings, - which contains all the ingredients normally required for the preparation of bread dumplings.

Mnohé Many dry products or dry mixtures are already known which contain all the ingredients that are customary for making bread dumplings, in particular buns or white bread cubes, 'bread rolls' or wheat flour, fat,' white powder, salt and spices .

Thus, a dry mass is known which is directly applicable to bread dumplings, the method of preparation of which is to prepare, on the one hand, a mixture of ground dry bread rolls; powdered eggs, powdered powder and salt, and, on the other hand, rolls of buns or white bread are roasted in hot fat and dried, and finally both ingredients are mixed thoroughly.

Another known method, which is to be simpler than the method mentioned above, consists in coating the cubes of bread or white bread with liquid fat and applying a binder to the fat coating. The fat coating will increase the calorie content and reduce the penetration ability.

Another known method, which is not intended to have the disadvantages of the latter method, is to extrude a dough comprising wheat flour, breadcrumbs (prepared from buns), salt; food acid and about 20% water; by heat, a loose mass is obtained and by cutting it, pieces are obtained, which are then agglomerated with eggs and / or fat and / or milk and conventional ingredients.

The purpose of the present invention is to prepare a dry, particulate shaped aromatized bread roll for bread dumplings; whose manufacturing process would indeed be simpler than the above known processes, and which would not require two different separate production phases for the two main components; which is then mixed with one another, not even a special step for adding conventional additives such as flavorings and binders to a neutral cereal base such as a breadcrumb or crumb.

Aromatized bread roll is characterized by the fact that it is obtained by baking a dough containing all the ingredients. Said bun is crushed into coarse chunks, dried, crushed and sieved.

It has been surprisingly found that it is possible to prepare an aromatized bread roll for bread dumplings / having the necessary texture, bulk density and color; by an industrial process which involves the immediate baking of a dough containing all the ingredients present in the final product.

SUMMARY OF THE INVENTION The present invention provides a process for the production of an aromatized bread roll for dry dumplings in the form of dry, fine particles comprising all the ingredients customary for the preparation of tim dumplings; The composition of claim 1, wherein said dough comprises 85 to 95 parts by weight of dough. wheat flour, 2,3 to

3.5 parts by weight 3 to 0.5 parts by weight of spices including salt; 1.5 to 2.5 parts by weight of yeast; skimmed milk powder, 1/0 to 1/5 parts by weight dried eggs and from 40 to 55 parts by weight of the egg. water; which are mixed; flex the mixture, allowing it to pre-rise at 25 to 35 ° C for 10 to 30 minutes; then it is divided into smaller portions and left to rise for 20 to 40 minutes at 25 to 35 ° C; the dough is baked for 50 to 70 minutes at 200 to 350 ° C; the baked bun is allowed to cool to 30 to 45 ° C; and the dried pieces are crushed into particles and sieved so that more than 70 wt. The particle size was between 3 and 9 mm.

Said wheat flour preferably consists of flour or a mixture of flours having an extraction degree between 50 and 95%; as well as optionally from the recycled fine portion of the sieved particles.

Said proportion of 2/3 to 3; 5 parts by weight. the spice, including the salt, preferably consists of about 1.7 to 1.5

CS 272 781 82

2.1 parts by weight of salt; and about 0.5 to 1/4 part by weight of the salt. root mixtures consisting principally of onions in powder / nutmeg form; parsley, white pepper and marjoram.

Said fraction of 0.3 to 0.5 part by weight. Preferably, the yeast consists of a suspension of yeast in water, namely in a weight ratio of about 2/5 water to 3/5 yeast. If more than 4/4 parts by weight are used. In the case of yeast, the aromatic flour has a low bulk density, i.e. a weight below the lower bulk density, which is preferably 360 g / liter. The dumplings (made from this too light-colored flint) have a pasty and soft texture. If less than 0.3 part by weight is used. yeast, the flavored tuft has too high a bulk density; i.e. a bulk density above the upper bulk density, which is preferably 420 g / liter. However, the dumplings made from this heavy-duty flint have a too compact, too stiff and air-free structure.

With respect to the aforesaid proportion of 1.5 to 2.5 parts by weight. skimmed-milk powder when the amount of this component used lies above or below this region; the dumplings prepared from such a flint have a pasty or compact, firm and non-aerated structure.

With respect to the proportion of 1.0 to 1/5 of the dil. dried egg (both white and yolk), then it has been found that the flavored tuft has too high bulk density and the dumplings made from such a tuft have a pasty and soft texture when the amount used of this component lies above this range. However, if this amount lies below this range, then the dumplings are too gray in color and do not have an airy structure.

In order to carry out the various stages of the preparation according to the invention, devices such as mixing and kneading machines, baking ovens, mills, dryers and sieves can be used, which are usually used in the industrial production of bread or crumbs.

It is therefore possible to mix 85 to 95 parts by weight of the dough preparation. wheat flour / 2;

3.5 parts by weight spices including salt, 0.3 to 0.5 parts by weight yeast / 1/5 to 2.5 parts by weight skimmed milk powder, 1/0 to 1.5 parts by weight. % of dried egg powder, as well as 40 to 55 parts by weight of the composition; water and the dough can be kneaded in a few minutes by kneading. Thereafter, the dough can preferably be raised for 10 to 30 minutes at 25 to 35 ° C, split into smaller portions and allowed to rise at 25 to 35 ° C for 20 to 40 minutes.

The baking of the dough can be carried out preferably for 50 to 70 minutes at a temperature of 200 to 350 ° C in a baking oven, the temperature of the batter measured inside being about 85 to 95 ° C. The flask is then allowed to cool for 2 to 4 hours, i.e. it is allowed to stand until the temperature is about 30 to 45 ° C. At this point, the pellets are crushed into coarse pieces by being preferably cut into disks, for example 10 to 20 mm thick, and then the disks are cut into cubes approximately 8 to 15 mm long. and

The drying may be carried out, for example, in an oven in a fluid bed dryer, until the crushed pellets have a water content of preferably about 3 to 8% by weight.

The dried pieces of the flint can then be transferred to a suitable crusher and then sieved through suitable sieves so as to preferably be less than 7% by weight. had dimensions between 3 and 9 mm. In this case, particles with dimensions above 9 mm can advantageously be returned to the crushing stage / while particles with dimensions below 3 mm can be at least partially returned to the sealing stage, i.e.

The egg yolk according to the invention is suitable for the production of bread dumplings, in particular for the production of bread dumplings in a boiling bag which, when placed in cold water, boiling, quenching and cutting the boiling bag, all organoleptic properties, . It is even characterized by a relatively fast water uptake (which allows the dumplings to be introduced immediately after boiling into cold water).

CS 272 781 B2

The present invention is further illustrated by way of example.

Example

To prepare the dough, the following ingredients (parts by weight and 1 kg) are mixed with each other: - parts by weight wheat flour with a degree of extraction of 71% 135,00 wheat flour with a degree of extraction of 82% 135/00 6.17 yeast suspension (2/5 water / 3/5 yeast) 2.00 skimmed milk powder 6; 43 powdered eggs (white and yolk) 4.39 powdered onion, nutmeg, parsley / marjoram, white pepper, total 3, 24 water 140,00

The mixture was kneaded for 12 minutes at room temperature. It is then pre-acidified for 30 minutes at 25-35 ° C. This pre-leavened dough is divided into smaller portions or baking molds in an amount of 700 to 900 g and then left to rise for 25 minutes at 28 ° C.

These smaller portions are baked in a baking oven at 270 to 325 ^° C for 1 hour, reaching a temperature of about 90 ° C measured inside the baked bun. The baffles are then allowed to cool at room temperature over about 3 hours until the heat reaches about 35-40 ° C.

Then, the fins are divided into smaller pieces by first cutting the 15 mm thick discs and then cutting the 10 to 12 mm edge lengths. The cubes are dried in a fluid bed dryer with air heated to about 80-90 ° C to a water content of about 4-6% by weight.

The dried cubes are crushed using a grinder having a mesh size of 12-15 mm and the crushed cubes are passed through a sieve so that the resulting particles are in an amount greater than 70% by weight. have a dimension greater than 3 mm. The crushed cubes above 10 mm are fed back into the crusher and the sieved particles below 3 mm are partially returned and added to the dough preparation composition.

The particle size distribution of the particles thus obtained, which are an aromatized bread roll for dumplings, is as follows:

dimensions (mm) fraction (% by weight)> 12 → 9> 6> 3 <3 µ / i

4/3

27/0

55/2

12/3

The aromatized flour is preferably packaged in cooking bags.

In order to prepare the bread dumplings to be eaten, a cooking bag filled with aromatized bread rolls is placed in a pot of cold, slightly salted water and the water is brought to a boil. The bread dumplings are boiled well for 1 to 2 minutes and then left for a period of time

CS 272 781 Pull for 82 minutes with the pot open and under heating. The bread dumplings are removed and quenched with cold water. The brewing bag can be torn open at the knurled point or opened with scissors by cutting off a part of the bag.

The dumplings are then ready to be served. Prepared dumplings have all the prized organoleptic properties, especially loosening, but a coherent structure of traditional bread dumplings as prepared by housekeepers.

Claims (2)

OBJECT OF THE INVENTION 1. A process for producing an aromatised žemlovka dumplings in the form of small dry parts, ^one that contains all the components customary for the preparation of dumplings, characterized by preparing a dough comprising from 85 to 95 parts by weight. wheat flour, 2.3 to 3.5 l by weight. spices including salt; 0.3 to 0.5 parts by weight of the composition; 1, 5 to 2, 5 parts by weight of yeast; skimmed milk powder, 1.0 to 1.5 parts by weight of skimmed milk powder; dried eggs and 40 to 55 parts by weight of egg; water to be mixed ^: bend the mixture, leave it to rise for 10 to 30 minutes at 25 to 35 ° C, then divide into smaller portions and leave to rise for 20 to 40 minutes at 25 to 35 ° C C, the dough is baked in 50 to 70 minutes at 200 to 350 ° C, the baked bun is allowed to cool to 30 to 45 ° C / the cooled bun is crushed, the pieces are dried to a water content of 3 to Θ% and the dried pieces are crushed into particles and sieved to more than 70% by weight. The particle size was between 3 and 9 mm. 2. The method of item 1; characterized in that wheat flour is used, consisting of flour or a mixture of flours having an extraction degree of between 50 and 95%, and optionally a fine proportion of sieved particles which is returned.