CH489210A - Process for the production of long-life baked goods - Google Patents
Process for the production of long-life baked goodsInfo
- Publication number
- CH489210A CH489210A CH30468A CH30468A CH489210A CH 489210 A CH489210 A CH 489210A CH 30468 A CH30468 A CH 30468A CH 30468 A CH30468 A CH 30468A CH 489210 A CH489210 A CH 489210A
- Authority
- CH
- Switzerland
- Prior art keywords
- long
- baked goods
- milk
- production
- life baked
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000021262 sour milk Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Verfahren zur Herstellung einer Dauerbackware Es ist bekannt. dass man Tropfteig aus Milch. Mehl und Salz, vorzugsweise unter Zusatz von Eiern, herstellt. Es ist weiters bekannt, aus einem solchen Teig, indem man diesen in Fett ausbäckt. Dauerbackwaren herzustel len.
Die Erfindung bezieht sich auf ein solches Verfahren zur Herstellung einer Dauerbackware, indem man einen Tropfteig, der in der Hauptsache aus Milch, Mehl und Salz besteht, in heisses Fett oder Öl einfliessen oder cintropfen lässt und bis zur Goldfärbung ausbäckt. Erfindungsgemäss wird dabei als Milch saure Milch verwendet.
Durch die Verwendung von saurer Milch wird vor allem der Geschmack des Endproduktes wesentlich ver bessert und verfeinert, aber auch dessen Haltbarkeit erhöht, was offenbar auf die Ansäuerung durch die saure Milch, also auf den niedrigeren pH-Wert des Endproduk tes, zurückzuführen ist. Darüber hinaus ist die- erfin- dungsgemäss hergestellte Dauerbackware auch weit be kömmlicher als unter Zusatz von Süssmilch erzeugte, weil die in der sauren Milch bereits koagulierten Eiweiss- körper leichter verdaulich sind.
Die verwendete Milch kann dabei durch natürliche Gärung, jedoch auch künst lich gesäuert sein.
Als Mehl wird man in erster Linie Weizenmehl verwenden, doch ergibt auch Mais- oder Kartoffelmehl ein gegenüber den bekannten, mit Süssmilch bereiteten Dauerbackwaren geschmacklich weitgehend verbessertes Produkt von erhöhter Haltbarkeit und besserer Bekömm lichkeit.
Gegen Ende des Verrührens der genannten Teigbe- standteile kann der Teigmasse zur weiteren Verfeinerung des Geschmackes Schnittlauch bzw. Petersilie, Fenchel oder dgl. in feingehackter Form in kleinen Mengen zugesetzt werden. Das goldgelb ausgebackene Endprodukt wird erkalten gelassen, wobei zu beachten ist. dass das überschüssige Fett gut abtropfen kann. Sodann kann das Produkt in geeigneten Materialien verpackt werden.
<I>Beispiel</I> S00 g Weizenmehl werden mit 10g Kochsalz ver mischt in 1 Liter käufliche saure Milch eingerührt, bis eine glatte Teigmasse entstanden ist. Dieser so bereitete Teig wird tropfenweise mittels einer geeigneten Loch pfanne in heisses<B>Öl</B> (ca. 220 C) eingebracht und dort bei gleichbleibender Temperatur backen gelassen, bis die Oberfläche der durch das Eintropfen entstandenen kugel förmigen Teilchen goldgelb geworden ist.
Die so hergestellte Dauerbackware hat einen neuen, sehr angenehmen Geschmack. ist besonders haltbar und überdies leicht verdaulich.
Process for producing long-life baked goods is known. that you can make dripping batter from milk. Manufactures flour and salt, preferably with the addition of eggs. It is also known to make such a dough by baking it in fat. Long-life baked goods.
The invention relates to such a method for the production of long-life baked goods by pouring a dripping dough, which consists mainly of milk, flour and salt, into hot fat or oil or allowing it to drip down and bake it until it turns gold. According to the invention, sour milk is used as the milk.
The use of sour milk mainly improves and refines the taste of the end product, but also increases its shelf life, which is apparently due to the acidification by the sour milk, i.e. the lower pH value of the end product. In addition, the long-life baked goods produced according to the invention are also far more digestible than those produced with the addition of sweet milk, because the protein bodies already coagulated in the sour milk are easier to digest.
The milk used can be acidified by natural fermentation, but also artificially.
Wheat flour is primarily used as the flour, but maize or potato flour also results in a product with a largely improved taste compared to the known long-life baked goods made with sweet milk, with increased shelf life and better digestibility.
Towards the end of the mixing of the dough ingredients mentioned, small amounts of chives or parsley, fennel or the like can be added to the dough mass in finely chopped form to further refine the taste. The final product, baked until it is golden yellow, is left to cool, but this must be observed. that the excess fat can drain off well. The product can then be packaged in suitable materials.
<I> Example </I> S00 g of wheat flour are mixed with 10 g of table salt and stirred into 1 liter of commercially available sour milk until a smooth dough is formed. The dough prepared in this way is poured drop by drop into hot <B> oil </B> (approx. 220 C) using a suitable perforated pan and left to bake at a constant temperature until the surface of the spherical particles created by the dropping has turned golden yellow .
The long-life baked goods produced in this way have a new, very pleasant taste. is particularly durable and also easy to digest.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH30468A CH489210A (en) | 1968-01-05 | 1968-01-05 | Process for the production of long-life baked goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH30468A CH489210A (en) | 1968-01-05 | 1968-01-05 | Process for the production of long-life baked goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH489210A true CH489210A (en) | 1970-04-30 |
Family
ID=4183942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH30468A CH489210A (en) | 1968-01-05 | 1968-01-05 | Process for the production of long-life baked goods |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH489210A (en) |
-
1968
- 1968-01-05 CH CH30468A patent/CH489210A/en not_active IP Right Cessation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |