• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Bread preparation kit The present invention belongs to the food field, more specifically to the field of bakery products. In particular, it relates to a kit for preparing bread comprising a liquid dough and yeast and is ready for use. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2685253A1
    申请号:ES201700364
    申请日:2017-03-31
    公开日:2018-10-08
    发明作者:Raquél VIRTO RESANO；Leyre URTASUM DEL CASTILLO；Fernando LUMBRERAS ARENAL
    申请人:Fabripan Yori S L；Fabripan Yori SL；
    IPC主号:
    专利说明:

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    preferred embodiment according to any one of the above embodiments, the dough of the present invention does not comprise a bread improver. More preferably, the kit does not comprise improver.
    In any case, if the kit comprises improver it is essential that the improver is not present in the dough. Thus, in a particular embodiment of the invention according to the first aspect of the invention, the kit comprises a bread improver packaged separately from the dough. In a particular embodiment, the improver is in a third package, that is, it is packaged separately from the dough and separately from the yeast. In another particular embodiment, the improver is packaged together with the yeast, that is, it is in the second package of the kit, thus, during the preparation of the bread, the improver is added at the same time as the yeast, which simplifies the preparation of the bread and reduces the manipulations to be made by the consumer. Various enhancers are commercially available and widely known to the person skilled in the art. In a particular embodiment the improver is the Pantera® improver, distributed, among others, by T500-Puratos. When the kit includes improver, it does so in an amount of 0.4% to 1% baker.
    Advantageously, the kit of the invention comprises:
    a) a first container with a dough consisting of flour, water, salt, fat and an antimicrobial agent, where for every 100 g of flour it consists of:
    -88-92 g of water
    -1.8-2.2 g of salt
    -0.6-1.0 g of fat
    -0.5-1 g of an antimicrobial agent where the mass has no amylase activity. b) a second container with 1.8-2.2 g of yeast per 100 g of flour from the first container. Thus, in a preferred embodiment of the first aspect of the invention, the kit comprising, in
    weight percentages based on the total weight of the dough and yeast: a) a first container with a dough consisting of:
    -50.40-51.89% flour
    -45.67-46.37% water
    -0.93-1.11% salt
    -0.31-0.50% fat
    -0.26-0.50% antimicrobial agent Where the mass does not activity amylase. b) a second container with 0.93-1.11% yeast.
    Different particular embodiments can be given within these ranges as long as the total composition (dough + yeast) consists of 100% by weight. Particular embodiments of each of these ingredients are any of those described in the preceding paragraphs according to the first aspect of the invention.
    In an alternative embodiment of the invention according to any one of the embodiments described above, the ingredients are certified as organic. Organic ingredients include flour, salt, water and fat.
    In a particular embodiment of the kit of the invention according to any one of the embodiments of the first aspect of the invention, the second package is included within the first package. In another embodiment, the second base is adhered to the first container. In another more preferred embodiment, the first container comprises two housings, in a first housing is the dough and in a second housing is the second container with the yeast.
    In a particular embodiment of the kit according to any one of the above embodiments, the first container and the second container are both enclosed in a third container.
    The dough and yeast of the kit can be packaged in any appropriate container according to the characteristics of the dough and yeast, which is easily determined by the person skilled in the art. Particular embodiments of the first package include, but are not limited to, Doypack® bag, canister, glass-type terrine, tray, canister with pee / off lid (canister with aluminum membrane lid). It is preferably a boat with a pee / off lid. Particular embodiments of the second package include, but are not limited to, over or overcap, which may be, for example, paper or plastic.
    In a preferred embodiment, the first container is a canister with a peel off lid and the second package is an envelope that is housed between the peel off lid and the canister lid that protects the peel off lid (snap lid).
    An advantage of the present invention is that it is not necessary for the dough or yeast container to be pressurized. Thus, in a preferred embodiment the kit does not comprise any pressurized container.
    In a particular embodiment the kit of the invention according to any one of the above embodiments further comprises instructions for preparing a bread using said kit. The instructions explain in detail the procedure to be followed by the consumer. In a particular embodiment, the instructions explain the process according to any one of the embodiments of the third aspect of the invention (see below).
    As indicated above, the kit of the present invention and its components are stable in refrigeration. Another important advantage of the kit and its components is that its technical characteristics allow in addition to its refrigeration, its freezing and thawing without the separation of phases in the dough or its organoleptic characteristics. This allows the dough and the kit, in addition to being stored in refrigeration, to be stored in freezing. Thus, the present invention provides a long life kit for making quality bread and said kit can be stored both refrigerated and frozen. In refrigeration its useful life is at least 3 weeks, and in freezing at least 6 months. In addition, after being stored in freezing it can be stored in refrigeration. In any case, the preferred embodiment of the present invention is that of a refrigerated kit, since in this way the storage is easier for the manufacturer, the distributor and the consumer than in freezing conditions.
    Finally, it should be noted that the kit of the invention contains all the ingredients to achieve a quality bread with improved organoleptic / nutritional characteristics with respect to the so-called "industrial bread" (distributed from the factory in frozen format and baked previously for sale in the large distribution area). Thus, the kit of the invention can be considered as a ready-to-use kit since no additional ingredients are needed to obtain a quality bread. Advantageously, in order to obtain the bread, the consumer simply has to mix the components of the kit of the invention and follow simple instructions for baking the product, which can be done even in a conventional, domestic oven, without the need for a bakery.
    Obviously, if the consumer wishes, he can include, once mixed all the ingredients of the kit, additional ingredients to customize the bread. Among such additional ingredients are, for example, pipes, seeds, chocolate chips, sesame, dried or dehydrated fruits, raisins, nuts, etc.
    Second aspect of the invention
    The invention relates, in a second aspect, to a process for the preparation of the kit of the invention, which comprises the following steps:
    a) weigh flour, water, salt, fat and an antimicrobial agent, where for every 100 g of flour you weigh:
    -88-92 g of water
    -1.8-2.2 g of salt
    -0.6-1.0 g of fat
    - 0.5-1 g of an antimicrobial agent
    Where no ingredient has amylase activity.
    b) mix the ingredients and knead until a homogeneous dough is achieved.
    c) weigh 1.8-2.2 g of yeast per 100 g of heavy flour in step a).
    d) aseptically package the dough obtained in b) in a first container and the yeast in c) in a second container.
    The particular embodiments described in the first aspect of the invention are applicable in the method according to the second aspect of the invention, for example, particular embodiments of the various ingredients of the dough, of the yeast and of the packages.
    In a particular embodiment, kneading is carried out at a temperature between 19 and 28 ° C, preferably between 22 ° C and 25 ° C and more preferably at 24 ° C. Kneading is carried out until a homogeneous, fine and lumpless dough is obtained. This smoothie can be carried out in a mixer-mixer.
    Aseptic packaging is an alternative technology to conventional heat treatment in autoclaves. As indicated above, in the present invention, the flour, nor the dough comprising it, cannot be subjected to a heat treatment since it results in the gelatinization of starch and / or gluten which results in low quality breads. In the context of the present invention aseptic packaging is defined as the filling under aseptic conditions of product in previously sterilized containers, followed by airtight sealing of the package in order to avoid product contamination. Thus, in a particular embodiment of the present method, the flour and / or dough are not heat sterilized.
    Third aspect of the invention
    In a third aspect, the invention relates to the process for preparing bread using the kit according to the first aspect of the invention. Specifically, said procedure comprises the following steps:
    a) temper the kit according to any one of the embodiments of the first aspect of the invention at room temperature.
    b) pour the dough from the first container of the kit into a baking mold.
    c) add the yeast of the second package of the kit on the dough and homogenize until a homogeneous mixture is obtained.
    d) Let the mold stand with the homogeneous mixture of c) at room temperature.
    e) bake.
    In a particular embodiment, step a) is carried out until the kit has a temperature of 18 ° C-25 ° C, preferably 20 ° C-22 ° C.
    In a particular embodiment according to any one of the above embodiments, the tempering of step a) is carried out for a time of at least half an hour. When the kit according to the first aspect of the invention is refrigerated, tempering is preferably carried out for between 45 min and 2 hours and more preferably for 1 hour.
    In a particular embodiment according to any one of the previous embodiments the homogenization of the mixture of the yeast and the dough, in step c), is carried out manually, so that a smooth homogenization is achieved, for example with a rod of beat by hand. The homogeneous mixture of stage c) is a uniform and fine dough, without lumps.
    In step d) the mold is allowed to stand with the dough and yeast mixture so that fermentation is carried out. In a particular embodiment according to any one of the above embodiments, step d) is carried out for at least 1 h, preferably between 1 h and 4 h and more preferably 1-2.5 h. In a preferred embodiment, the mold with the dough is allowed to stand so that the dough is not in contact with the air. Particularly, the mold is covered during step d), for example, with aluminum foil or a rag.
    Baking stage e) can be carried out in a domestic, conventional (gas, electric, etc.) or convection oven, or in a bakery. In a preferred embodiment according to any one of the embodiments of the third aspect of the invention, step e) is carried out in a domestic oven. In the context of the present invention, a domestic oven is understood to mean that which is for domestic purposes, that is, it is not an industrial oven.
    In a particular embodiment according to any one of the above embodiments, step e) is carried out for at least 45 minutes, more particularly between 45 minutes and 1.5 h, preferably between 1 h and 1.5 h and more preferably 1 h 15 minutes As for the temperature, in a particular embodiment according to any one of the embodiments of the third aspect of the invention, step e) is carried out between 180 ° C and 210 ° C, preferably at 200 ° C. In all cases, the oven is already preheated to the temperature at which it will be used before counting the times given in this paragraph.
    In a particular embodiment according to any one of the above embodiments, while homogenizing the mixture of the dough with the yeast, additional ingredients are added to customize the bread that is also mixed to obtain a homogeneous dough. Among such additional ingredients are, for example, pipes, seeds, chocolate chips, dried fruits, raisins, nuts, etc.
    Examples
    Specific examples of embodiments of the invention that serve to illustrate the invention are detailed below.
    EXAMPLE 1. Stability and quality
    To analyze the stability of the dough of the invention and the quality of the bread obtained once it is mixed with the yeast and baked, the following steps were carried out:
    one.  Preparation of the dough of the invention, where the dough comprises per 100 g of wheat flour, 90 g of water, 2 g of salt, 0.8 g of oil, 0.5 of calcium propionate.
    2.  Packaging of the dough in individual bags of 1Kg in aseptic conditions.
    3.  Maintenance of the mass in refrigeration, 8 ° C (except the formulation of day 0). The yeast (physically packaged separately from the dough) was also kept refrigerated.
    Four.  Baking on days 0, 2, 8. 14 and 21. The baking was carried out following the steps:
    to. Tempered at 25 ° C for 1 hour, this resulted in a mass with a temperature between 20-22 ° C.
    b. Add the yeast (2.1% baker) and gently homogenize (mix the yeast and dough manually using a teaspoon).
    C. Pour the mixture into a baking mold, in this case 700 g of mixture was added in a 30 cm x 11 cm x 6.5 cm long / wide / high mold.
    d. Let the mold stand with the mixture, covered with aluminum foil, for 2 hours at 25 ° C.
    and. Bake for 1 hour and 15 minutes at 200 ° C.
    5.  Sensory evaluation of the samples.
    While the doughs were taken for baking in stage 4, samples of said doughs were taken (before mixing them with the yeast) to make the microbiological analysis and the amylase activity analysis.
    The analysis of the amylase activity was carried out as described in Chimoy Effio et al. (2000). It is essential for the stability of the dough that, among others, it does not have amylase activity. The microbiological analysis was carried out as described in "Analytical methods of the laboratory of the National Institute of Consumption (CICC). Food I" (Ministry of Health and Consumption, 1999).
    5
    10
    fifteen
    twenty
    25
    30
    35
    As shown in Figure 1, with the product of the present invention stored in refrigeration for 3 weeks, after baking, a bread with excellent organoleptic properties is achieved, for example, spongy interior texture, firm and golden crust, honeycomb crumb and stable, etc., and that grows well, reaches a height of more than 5 cm, which is more than double the height of the dough in the mold before baking.
    In addition, the mass maintains its microbiological stability throughout the test and shows no amylase activity at any time (Table 1).
    Table 1. Evaluation of the samples.
    0 2814twenty-one
    General appearance Very goodVery goodVery goodVery goodVery good
    Maximum height reached 6 cm6 cm5.8 cm5.4 cm5.5 cm
    Crumb Characteristics Homogeneous honeycombHomogeneous honeycombHomogeneous honeycombHomogeneous honeycombHomogeneous honeycomb
    Aerobic Psychotrophs (CFU / ml) 9096220200800
    Ph 5.455.455.435.265.32
    Amylase Activity Do notDo notDo notDo notDo not
    EXAMPLE 2. Yeast
    A dough was prepared as described in step 1 of Example 1. 1.7% or 2.1% yeast baker was added, and mixed manually using a teaspoon. 700 g of the mixture was then poured into a baking dish (30 cm x 11 cm x 6.5 cm long / wide / high) and allowed to stand for 2 hours at 25 ° C covered with aluminum foil. Finally, it was baked for 1 hour and 15 minutes at 200 ° C.
    As shown in Figure 2, when 1.7% of yeast (panel A) is used, the bread does not grow enough to have an appealing appearance and texture and the crumb does not show a homogeneous and stable socket. Quite the opposite of what happens when an amount of yeast is used within the range of yeast defined in the present invention (panel B, 2.1% yeast).
    EXAMPLE 3. Water
    A dough was prepared as described in step 1 of Example 1 with a water content of 90%, 100% or 110% baker. A 2.1% baker's yeast was added, and mixed manually using a teaspoon. 700 g of the mixture was then poured into a baking dish (30 cm x 11 cm x 6.5 cm long / wide / high) and allowed to stand for 2 hours at 25 ° C covered with aluminum foil. Finally, it was baked for 1 hour and 15 minutes at 200 ° C.
    As shown in Figure 3, when 100% or 110% water was used (panel B), the bread grew much less than when 90% was used (panel A). In fact, the general apartment is not good and certainly nothing appealing. In addition, the crumb of the panel B loaves does not have a homogeneous and stable socket, and is not spongy. On the contrary, it is caked. For him
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    权利要求:
    Claims (1)
    [1]
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    同族专利:
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    ES2685253B1|2019-07-22|
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    优先权:
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    ES201700364A|ES2685253B1|2017-03-31|2017-03-31|Bread preparation kit|ES201700364A| ES2685253B1|2017-03-31|2017-03-31|Bread preparation kit|
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