CH637005A5 - Process for the preparation of non-sweet rolled baked goods, and baked goods prepared by this process - Google Patents

Description

The invention relates to a method for producing non-sweet rolled pastries according to the preamble of claim 1.

The mass for the production of sweet rolled pastries, the so-called hollow chops, has been known in most relevant cookbooks for many decades. The sweet roll pastries are preferably made from flour, egg white and / or egg yolk and water and sugar, with other ingredients such as cinnamon, vanilla, peanut fat and the like being added. It is peculiar to the sweet rolled pastries that the sweet dough mass can be baked into a flat structure in a waffle iron or a corresponding device and then rolled over round wooden pieces. There are special rolling devices in industrial production. If the baked, sheet-like structures become too cold to be rotated, they are warmed up again and can then be wrapped or rolled.

This means that the masses from which hollow slices are made have a certain elasticity, which can be increased further by increasing the temperature, while other types of baked goods have a largely irreversible baking process, so that they can then no longer be rolled. For this reason, all types of pastries that belong to the non-sweet types of pastries have so far only been available in a compact rod shape, cookie shape or the like, e.g. Pretzel sticks, small pretzels and cheese pastries.

The so-called chips of all flavors are enjoying increasing popularity, in particular the potato chips, because their thin and crispy appearance increases appetite and increases the enjoyment of food, because more intensive contact with the tongue immediately captures the taste.

It is therefore an object of the invention to provide a method for producing rolled pastries in which non-sweet, pleasant tastes predominate.

This object is solved by the characterizing features of claim 1. Advantageous further developments result from claims 2 to 4.

The first way in the search for non-sweet rolled pastries led to the fact that non-sweet ingredients, such as salt in particular, were added to the mass known for sweet rolled pastries in order to mask the sweet-tasting ingredient. However, this did not result in any flavors that were pleasant for human taste, so that such pastries seemed almost inedible.

In the solution according to the invention, it was recognized that, in the case of sweet rolled pastries, the ability to roll after baking the mass was achieved by the sugar contained therein.

It was therefore an object of the invention for the purpose of producing non-sweet rolled biscuits to find substitutes in which the rolling properties of the mass baked into a sheet-like structure were still retained, i.e. that the mass should maintain a certain elasticity even without the addition of sugar.

According to the invention, this is achieved in a preferred exemplary embodiment by using glucose syrup which is tasteless compared to sugar and thus does not surpass or falsify constituents which are dominant in taste, although a certain “baking freshness” is to be achieved.

In general, it can be stated that the solution according to the invention creates a roll pastry that has a bread-like character and can be characterized by different flavors such as cheese, ham, anise, linseed, dried fruit, meat, soup concentrates, etc.

In the preferred exemplary embodiment, the glucose syrup used is liquefied in a quantity constituent of, for example, 1400 g by heat and then with water, approx. 300 g whole egg, approx. 120 g salt, approx. 150 g concentrated whole sourdough or approx. 500 g natural sourdough, approx 30 g ground spice mixture of caraway, fennel, coriander, which is also known as bread spice, and mixed thoroughly with approx. 1000 g buttermilk.

About 600 g of liquid peanut fat are added to this mixture and then a mixture of about 2500 g of wheat flour and about 500 g of rye flour is also added.

The mixture contained in a container is then dripped onto a waffle iron, usually three drops with a diameter of approximately 1.5 to 2 cm being used. The dough drops, which have a temperature of approx. 28 °, flow into one another and are baked at a baking temperature of approx. 180 ° in a waffle iron or a similar device. After baking, the sheet produced is rolled with a rolling device.

Instead of glucose syrup, milk sugar or gelatin or agar-agar gel or fructose or sorbitol can also be used with the same recipe.

In the exemplary embodiment with gelatin and agar-agar jelly, similarly good results are achieved as with the use of glucose syrup. The embodiment using milk sugar is also still suitable for the task at hand, since the weak sweetness of the milk sugar does not yet surpass the desired flavors.

In the embodiment which uses fructose or sorbitol, the sweetness inherent in these substances already reaches a limit which is no longer suitable for all desired flavors, since with certain flavors a very fine taste can already be covered by this somewhat stronger sweetness. In the case of very spicy flavors, however, these substances can still be used, since these substances can then still be covered by the typical, very strong flavors. In this embodiment, the roll biscuits produced with it become even more porous than in other embodiments, which is ei5

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is very desirable on the one hand, but on the other hand is made more difficult by the constant change in mass and leads to baking difficulties, which is due to the fermentation of the yeast, so that baking technology has to meet very high requirements in order to produce a product that remains the same.

In the exemplary embodiments which use baking powder, ammonium, sodium bicarbonate and potash, the desired effect can also be achieved in principle, but the desired bread-like character is already falsified by residues of taste of these substances, so that these exemplary embodiments are no longer to be regarded as preferred.

In the preferred embodiment and in the preferred production method, poppy seeds, caraway seeds, ham, oregano and cheese are preferred as flavors, but the flavors with pepper, paprika, anise, linseed, wheat grits, oat flakes, dried fruit, meat and soup concentrates are also considered equivalent can.

Although a mixture of wheat and rye flour is specified in the preferred exemplary embodiment, for the sake of completeness it should be pointed out that corn, barley, oat and rice flour can also be used in order to favor one or the other flavor.

However, the ingredients specified in the claims and the ingredients listed in the description are not intended to be an exclusive list, but merely to indicate the versatility of the flavors possible with the new rolled biscuits.

It is crucial in the present invention that a mass is created which is tasteless and in particular loosely sweet, in order to impart flavor-typical additions, the taste-typical directions of which to the entire rolled pastry, with finer taste ingredients, such as. B. bread spice can be added during the preparation of the dough mixture and 15 coarser taste ingredients are sprinkled on the mass dripped onto the baking device.

The weight constituents specified in the recipe above can of course be varied within the range of the previous invention, depending on which flavors of the constituents listed therein are to be favored.

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Claims (5)

637 005 1. A process for the production of non-sweet rolled pastries, which has flour, water, egg white and / or egg yolk as baking mass, in which the baking mass is heated in a baking device, rolled in a heated state and then cooled the rolled pastry under solidification, characterized in that the baking mass is mixed with glucose syrup, milk sugar, gelatin, agar-agar jelly, fructose and / or sorbitol before baking. 2. The method according to claim 1, characterized in that the baking mass also contains yeast. 2nd PATENT CLAIMS 3. The method according to claim 1 or 2, characterized in that the baking mass also contains at least one spice. 4. The method according to any one of claims 1-3, characterized in that the baking mass also has salt, sourdough, buttermilk and fat. 5. Rolled pastries, produced by the method according to one of claims 1-4.