FI80190C - Process for preparing a ready mix for baking, filling and molding - Google Patents

Description

80190

METHOD OF PREPARING AN IMMEDIATE MIXTURE FOR BAKING, FILLING AND MOLDING PULP

The invention relates to a process for the preparation of a mixture, which mixture can be used in the baking and confectionery industry, for example, for the production of raw pulps suitable for molding and coating compositions, baking fillings of all kinds, decorated pastries and confectionery and other confectionery fillings. The instant mixture is suitable for industrial use, small bakeries and household use.

For molding and coating masses, baking fillings and special almond pastes, baking or raw masses based on persian or marzipan masses or their raw masses are used. In the manufacture of pulps, nuts, apricot or peach stones are used as starting material.

The raw pulps are usually prepared by grinding the soaked, peeled and sorted stones into coarse crumbs when moist, mixing in sugar and finely grinding in porcelain rolling chairs and then heating in steam-heated open pots until the moisture content does not exceed 18%. Approximately 0.5% of the potato starch is added to the raw peach mass.

According to DE 862544, cherry and plum stones can also be added. Legumes are also widely used as a raw material in similar raw pulps. Accordingly, DE 2712269 uses soybean from which bitterness has been removed and whose trypsin inhibitor has been removed or inactivated in the production of low-calorie almond and hazelnut pulp.

Soy is added as dust, grits, groats or whole beans. Application According to DE 29481 61 and DE 2720691 2 80190, soybean meal or soybean kernel pulp is used.

Another possibility for preparing marzipan substitutes is to use potatoes or potato flour or potato groats and / or wheat flour with water and boil. After the cooking process, the water attached to the products is removed and the desired raw mass is formed by adding dust sugar, flavorings and other fillers.

Application According to DE 2241240, dried mashed potatoes are used. Depending on the production method, baking pulps are obtained as pasty or flowable powders in accordance with DE 2948161 and U.S. Pat. No. 4,278,700. Powdered products form intermediates from which masses of the desired consistency can be obtained by adding liquids at any time.

DE 2241240 describes a flowable powder containing sugar, pregelatinized starch and a proteinaceous material based on soy.

According to DE 1138306, powder mixtures can also be prepared by drying in a spray dryer. The above-described methods of making marzipan and persian-like baking and molding compositions have the disadvantage of having to use expensive and sometimes difficult-to-obtain raw materials or substitutes, such as soy, which have to be pretreated in a number of ways to obtain a pleasant taste in the final product.

Thus, for example, considerable amounts of energy are required to inactivate the soybean trypsin inhibitor by steam and drying.

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Another disadvantage is that the preparation of the flowable powder according to DE II38306 has to use a very energy-consuming drying in a spray dryer.

The object of the present invention is to prepare, with a few technical means, a instant mixture for baking, filling and molding masses, which instant mixture has good storage stability and from which the widest possible variety of products can be obtained by adding suitable substances.

It is a further object of the invention to provide a multi-purpose raw material without the need to pre-treat it in a complicated manner.

Because of the disadvantages described above, the production of baking, filling and molding compositions, especially on soybean bases, is very inefficient due to the complexity of removing flavoring agents, it has been an object of the invention to develop a simple process for making such compositions using readily available raw materials. In addition, the process is intended to provide an intermediate that can be modified and further processed to provide a wide variety of products.

It has now been found that partially processed natural cereal products, preferably wheat groats, processed by extrusion, are very well suited as starting materials for the preparation of a quick mix for baking, filling and molding compositions, as further specified in the claims.

The degree of roughness and grain size have been shown to play an important role in influencing the formability, rollability and baking stability of the pulps. A degree of roughness of 160-500 - 'm proved to be advantageous. Insufficient roughness ^ 80190 results in raw pulps with partially elastic properties, which can be explained by the formation of gluten structures. The processing of cereal products takes place with an extruder and depends on the starting material used. Thus, for example, in the case of wheat groats, extrusion is carried out at a humidity of 1-20% and a pressure of 285-420 kp / cm 2 (27930-41150 kPa).

The instant mixture, which in addition to the developed cereal products contains powdered sugar, milk powder and edible fat, is mixed with the desired amount of liquid, starch syrup and flavorings and / or kneaded.

It is preferred that after these additions the mixture is allowed to mature for 2-24 hours. It is also possible to process the instant mixture immediately, but in this case the amount of liquid has to be reduced.

In further processing, the liquid can also be partially or completely replaced by egg white.

By adding heated water and during the subsequent expansion and cooling period, the properties of the pulp, such as formability, rollability and baking stability, can be considerably affected.

Thus, the instant mixture prepared according to the invention has the advantage that by varying certain parameters, the further processing properties can be considerably affected, which in studies carried out under comparative conditions proved impossible for so-called soy-based substitution pulps. Another advantage is that, in addition to the use of developed cereal products in the form of groats and breadcrumbs, depending on the desired end product, raw materials such as

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5,80190 Roasted oatmeal, breadcrumbs, crispbread, waffle or biscuit crumbs and pre-processed cereal germ.

In the form of a cowardly powdered instant mix of the invention, users are provided with a product which is long-lasting without the addition of preservatives and antioxidants and which can be converted into baking, filling and molding pulp by simple means and by adding a wide variety of ingredients.

The following implementation examples illustrate how the instant mixture is in principle prepared and what masses can be made.

Example 1

The following ingredients are mixed together to make a quick mix based on baking, filling and molding mixes: 18 kg of extruded wheat groats with a moisture content of 12%, 18 kg of extruded bread rolls Flour with a moisture content of 10-12%, 53 kg of powdered sugar and 6 kg of whole flour 5 kg of solid fat (crystal fett) is added to a conventional batch mixer. After stirring for a short time, about 10 minutes effectively, a homogeneous instant mixture is obtained. The total moisture content of the mixture is about 10%.

Example 2

The instant mixture described in Example 1 is further processed into marzipan or persipan raw pulp at room temperature as follows: 10 kg of the instant mixture are added to a kneader and mixed for a short time. 0.9 kg of starch syrup, 380 g of artificial bitter almond flavor, 15 g of artificial 6 80190 vanilla flavor and 10 g of marzipan flavor concentrate are then added. Next, 1.8 l of water at a temperature of 50 ° C are added. After kneading the resulting mixture effectively for 5 minutes, the pulp is cooled rapidly or slowly, depending on the degree of processing of the grits and bread flour, and then the pulp is ready for further use.

Example 3

However, if it is desired to prepare almond-like products from the instant mixture, it is advantageous in the process according to Example 2 to replace part or all of the water with egg white. The addition of egg white in this case takes place cold.

In the recipe according to Example 1, the bread flour can be partially or completely replaced by roasted oat flakes, pretreated cereal embryos, biscuit crumbs or biscuit powder, breadcrumbs or crispbread crumbs or flour.

Example 4

The instant mixture prepared according to Example 1 or the raw mass prepared according to Example 2 can be used as a filling for waffles after the addition of the corresponding flavoring agents. In this case, in order to reduce the water activity of the baking paste, part of the water must be replaced by hydrophobic substances.

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Claims (3)

7 80190 1. Menetelmä pikaseoksen valmistamiseksi leivonta-, täyte- ja muovausmassoja varten valuvana tuotteena, jota voidaan käyttää siemenytimien korvikkeena, tunnettu siitä, etä luontaiset viljatuotteet, edullisesti vehnäsuurimot, käyttä (27930-41150 kPa), yes yes fractioidaan sopivasti, yes 25-50 paino-% raecooltaan 160-500 um fractiota secoitetaan yhteen 25-55 paino -%: a chance socia, 1-10 paino -%: a chance elintarvikerasva, 1 -10 pain -%: n chance kokomaitojauhetta sekä aromiaineita, jolloin and extra extruded käsitellystä tuotteesta voidaan korvata kaurahiutaleilla ja / tai keksijauholla yes / tai korppu- tai näkkileipä-rouheella tai -jauikä ja / tai A process for preparing a ready-made blend for baking, filling and molding compositions as a liquid product useful as seed seed substitutes, characterized in that natural cereal products, preferably wheat grains, are partially processed by extrusion in a moisture of 1-20%, at a pressure of 285-420 kp / cm 55 wt% sugar, 1-10 wt% food fat, 1-10 wt% whole milk powder and flavoring, some of the product treated by extrusion can be replaced by oatmeal and / or cookie flour and / or crust or crispbread crumbs or flour and / or pretreated wheat germs and / or semolina.