WO1994005472A1 - Produits de boulangerie pre-beurres - Google Patents

Produits de boulangerie pre-beurres Download PDF

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Publication number
WO1994005472A1
WO1994005472A1 PCT/NZ1993/000078 NZ9300078W WO9405472A1 WO 1994005472 A1 WO1994005472 A1 WO 1994005472A1 NZ 9300078 W NZ9300078 W NZ 9300078W WO 9405472 A1 WO9405472 A1 WO 9405472A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread
slices
impregnating material
shce
impregnating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NZ1993/000078
Other languages
English (en)
Inventor
Paul Melvin Perrine
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Goodman Fielder Milling and Baking New Zealand Ltd
Original Assignee
Quality Bakers New Zealand Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Quality Bakers New Zealand Ltd filed Critical Quality Bakers New Zealand Ltd
Priority to AU49865/93A priority Critical patent/AU4986593A/en
Publication of WO1994005472A1 publication Critical patent/WO1994005472A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/08—Improving finished, partly finished or par-baked bakery products by coating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/27—Means for performing other operations combined with cutting
    • B26D7/34—Means for performing other operations combined with cutting for applying a coating, such as butter, to cut product

Definitions

  • the present invention relates to a method for coating sliced bread with a butter, butter type product or any coating which is applied in liquid form then solidified and includes flavoured versions thereof.
  • the invention also comprises the product of such a method.
  • the present invention consists in a method of producing a bread product (preferably suitable for vertical toasting) comprising: serially machine presenting slices or part slices of bread cut from a loaf or loaves of bread to an impregnation station or zone (hereafter "zone"); and serially machine impregnating at said zone at least part of at least one surface of each slice or part slice presented to said zone with an impregnating material (preferably having a water content of less than about 16% ww ) and while said impregnating material is in a liquid or substantially liquid state as a result of being at an elevated temperature, said material being selected from one or more of the group consisting of:
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • said impregnating material is a high fat material with its fat matrix having a water content of less than about 16% w / w .
  • said impregnating material is of less than 80% by weight fat and preferably has a water content of less than about 25%.
  • the impregnating material is impregnated in an amount within the range from 4% to 35% (preferably 15%) by weight with respect to the weight of the bread.
  • each slice or part slice to be impregnated is preheated if necessary to be over 13"F immediately prior to and during the impregnation.
  • said heating is radiant heating to 13 * C or above.
  • said elevated temperature of said impregnating material is in the range from 20-C to 99'C. ⁇ a. .
  • said preheating of said surface is to a temperature within the range of from 16 * C to 205 * C and said elevated temperature of said impregnating material is in the range of from 23°C to 43 * C.
  • said impregnating is by spraying.
  • impregnation is sequentially to each side of a substantially parallel cut slice of bread, each such impregnation having been assisted at least in part by gravity.
  • the surface(s) of the bread to be impregnated is substantially free of loose crumbs.
  • serially machine impregnated surfaces are rolled, vibrated or brushed or pass over a chamber containing a partial vacuum as part of and/or at the conclusion of the impregnating step.
  • said impregnating step includes first providing the impregnating material at an elevated temperature on to the surface(s) and the mamt ⁇ ining of the impregnating material as it moves at least in part under gravity etc into the bread while the impregnating material is at an elevated temperature at which it remains in a liquid or substantially liquid state.
  • said product is cooled or allowed to cool to take said impregnating material from said liquid or substantially liquid state to a state of being at least partially hardened.
  • a conveyor presents slices or part slices of bread cut from a loaf or loaves of bread to a spray station or zone where the impregnating material is sprayed down on to the exposed surface(s) of each slice, each slice having the surface to be impregnated at a temperature over 13 * C and being maintained at that temperature or higher thereafter such that the impregnating material is applied at such temperature that when applied to the bread remains sufficiently liquid to achieve a soaking impregnation into the bread prior to the impregnating material/bread being cooled or allowed to cool.
  • flavouring agent is added to the bread prior to, simultaneously with or subsequent to the serial impregnation of each slice or part slice of bread.
  • the impregnating material having its "fat matrix” having a water content is reference to that material which is butter alone or a substitute thereof (whether strictly speaking an oil or fat) but not counting any flavour enhancing inclusions therein. For example should garlic pieces be included in the fat matrix it would ordinarily raise the over all water content. This additional water is to be ignored for the purpose of determining whether or not there is compliance with the requirement that the "fat matrix" have a water content of less than about 16% w / w .
  • the invention consists in a method of providing a marketable pack of slices or part slices of bread having at least one surface of each slice impregnated with an impregnating material selected from (i) butter;
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • step (g) foiming a stack or a set (i.e two or more) of slices or part slices from steps (e) and/or (f), the stack not necessarily being vertical, e.g. optionally reconstituting a form of loaf or part thereof from which said slices have been cut (optionally with separation film/sheet material between slices, or, the set preferably being of at least two,), and (h) thereafter storing, supplying or providing for marketing the marketable pack substantially in that form with or without the packaging thereof.
  • said impregnating material during step (c) is a high fat material (preferably greater than about 80% w / w ) with its fat matrix having a water content less than about 16% w / w .
  • said impregnating material has a fat content of less than 80% by weight and preferably the fat matrix has a water content of less than about 25% w / w .
  • said slices or part slices are impregnated from one side only.
  • said slices or part slices are impregnated on both sides.
  • said stack of slices or part slices is packaged subsequent to step (g).
  • step (g) includes the provision of separation film/sheet material between slices.
  • step (c) is conducted after and/or during a heating of the surface of each slice or part slice and said impregnating material is at a temperature greater than the melting point of butter but less than about 100 * °.
  • step (c) is performed by spraying down onto horizontally presented slices or part slices.
  • each slice or part slice has been either brushed, vacuumed or vibrated to clear loose crumbs therefrom.
  • the invention comprises a bread product produced by a method as previously defined.
  • the invention consists in a marketable pack of slices or part slices of bread produced by a method in accordance with the invention.
  • the invention consists in apparatus for performing said method comprising: means for serially presenting slices or part slices of bread cut from a loaf or loaves of bread; means for impregnating at least part of at least one surface of each slice or part slice with an impregnating material, said impregnating material being in a liquid or substantially liquid state as a result of being at an elevated temperature, said material being selected from one or more of the group consisting of; i) butter; ii) a butter substitute (e.g. margarine or a similar animal fat or vegetable oil based product); i ⁇ ) a blend of i) with any other ingredient(s); and iv) a blend of ii) with any other ingredient(s).
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • said impregnating material is a high fat material (preferably greater than about 80% w / w ) with its fat matrix having a water content of less than about 16% w / w .
  • said impregnating material has a fat content of less than 80% by weight and preferably its fat matrix has a water content of less than about 25% w / w .
  • the impregnating material is impregnated in an amount within the range from 4% to 35% by weight with respect to the weight of the bread.
  • the amount of impregnating material is about 15 % by weight with respect to the weight of the bread.
  • flavouring agents Preferably there is provided means for the addition of flavouring agents to the impregnating material.
  • each slice or part shce Preferably there is provided means for serially preheating the surface or surfaces of each slice or part shce to be impregnated if necessary preferably to be over 13 * C immediately prior to and during impregnation.
  • said heating means is a radiant heater.
  • said elevated temperature of said impregnating material is in the range from 20 * C to 99-C.
  • Preferably said preheating of said surface is to a temperature within the range from 16 * C to 205 * C and said elevated temperature of said impregnating material is in the range from 23-C to 100-C.
  • said impregnating means is a sprayer.
  • impregnation is to sequentially to each side of a substantially parallel cut slice of bread, each such impregnation having been assisted at least in part by gravity.
  • said means for enhancing the impregnation of the serially machine impregnated surfaces comprise rollers.
  • said means for enhancing the impregnation of the serially machine impregnated surfaces comprise vibrating surfaces.
  • said means for enhancing the impregnation of the serially machine impregnated surfaces comprise rollers or brushes.
  • said means for enhancing the impregnation of the serially machine impregnated surfaces comprises a partial vacuum.
  • a conveyor presents slices or part slices of bread cut from a loaf or loaves of bread to a spray station or zone where the impregnating material is sprayed down on to the exposed surface(s) of each slice, each slice having the surface to be impregnated at a temperature over 13'C and being maintained at that temperature or higher thereafter such that the impregnating material remains sufficiently liquid to achieve a soaking impregnation into the bread prior to the impregnating material and bread being cooled or allowed to cool.
  • the invention consists in apparatus for performing said method comprising: apparatus for providing a marketable pack of slices or part slices of bread having at least one surface of each slice impregnated with an impregnating material selected from
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • (g) means for forming a stack or set (i.e. two or more) of slices or part slices from steps (e) and/or (f), the stack not necessarily being vertical, e.g. optionally reconstituting a form of loaf or part thereof from which said slices have been cut (optionally with separation film/sheet material between slices, or, the set preferably being of at least two,), and
  • step (h) thereafter storing, supplying or providing for marketing the marketable pack substantially in that form with or without the packaging thereof.
  • said impregnating material during step (c) is a high fat material with its fat matrix having a water content less than about 16%" ⁇
  • said impregnating material has a fat content of less than 80% by weight and preferably said fat matrix has a moisture content of less than 25% / w .
  • said slices or part slices are impregnated from one side only.
  • said slices or part slices are impregnated on both sides.
  • step (g) includes the provision of separation film/sheet material between slices.
  • step (c) is conducted after and/or during a heating of the surface of each slice or part slice and said impregnating material is at a temperature greater than the melting point of butter but less than 100'C.
  • step (c) is performed by spraying down onto horizontally presented slices or part slices.
  • the cut surface uppermost of each slice or part slice has been either brushed, vacuumed or vibrated to clear loose crumbs therefrom.
  • the invention consists in a bread product comprising a slice or part slice of bread cut from a loaf having impregnated therein from at least one cut surface thereof an amount of a set impregnating material selected from the group consisting of:
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • impregnating material is a high fat material and was applied while its fat matrix had a water content of less than about 16% / w .
  • said impregnating material has a fat content of less than 80% by weight and preferably with its fat matrix having a water content of less than about 25% w / w .
  • the invention consists in a marketable pack of slices or part slices of bread where the same have been stacked (in any orientation) paired or otherwise assembled into sets so as to be assembled into a packable form (optionally simulating the loaf from which they were cut) wherein each slice or part slice a bread product comprising a slice or part slice of bread cut from a loaf having impregnated therein from at least one cut surface thereof an amount of a set impregnating material selected from the group consisting of:
  • a butter substitute e.g. margarine or a similar animal fat or vegetable oil based product
  • said impregnating material is a high fat material and was applied while its fat matrix had a water content of less than about 16% / w .
  • said impregnating material has a fat content of less than 80% by weight and its fat matrix has a water content of less than 25% w / w .
  • the term “butter” includes 1) the fatty portion of milk separating as a soft yellowish solid when milk is churned, consisting of at least 80% butter fat and no more than 16% water.
  • non dairy product such as margarine having no more than 16% water, or low fat spreads or spreads having more than 16% water.
  • this invention relates to sliced bread with butter applied to either one side or both sides of each slice, the butter being applied in such a way as to allow the bread to be toasted without the butter substantially dripping off the bread while it is in the toaster.
  • An objective of the invention in its preferred form is to toast bread which is buttered before toasting in order to release hot butter aromas that are not released when the butter is applied to the bread after toasting.
  • Another objective in a preferred form is to provide a convenience product which does not require the spreading of butter after toasting, thereby saving time and avoiding the problem of spreading cold butter.
  • Figure 1 shows a side elevation of an unbuttered slice of bread
  • Figure 2 shows the spraying of the bread with melted butter
  • Figure 3 shows a side elevation of the rolling of the buttered slice of bread
  • Figure 4 shows a side elevation of buttered slices of bread separated by sheeting
  • Figure 5 shows a side elevation of a pair of buttered slices of bread separated by sheeting, although a preferred less expensive set is such a pair not separated by sheeting
  • Figure 6 shows a side elevation of one form of apparatus according to the present invention
  • Figure 7 shows a flow diagram of the steps involved in the present invention
  • Figure 8 shows a side elevation of buttered slices of bread without sheeting.
  • apparatus for performing the present invention comprises a belt conveyor 10 which moves the sliced bread from a sliced bread production apparatus or a sliced bread loading apparatus through the various stages or zones of the invention.
  • the belt transports the buttered bread out of the end of the apparatus at which stage it can be packed or passed through further processing such as manual or automatic sandwich making.
  • this de-crumbing zone consists of a vacuum which vacuums off any loose crumbs on the surface of the bread.
  • this de-crumbing zone may comprise brushes which pass over the surface of the bread either by the movement of the bread on the conveyor or the movement of the brush.
  • the de-crumbing zone can comprise a device to vibrate or shake the loose crumbs of the upper surface of the bread.
  • This vibrating device can take the form of a grid on which the bread moves. The grid may be angled so as to cause the crumbs to fall off the top surface.
  • the bread may be inverted and placed on the vibrating grid which causes the loose crumbs to fall off.
  • the bread slices are simply inverted over a grid which allows the crumbs to fall off under the force of gravity.
  • the crumbs are blown off the surface of the bread by means of a stream of air.
  • the air blows over the surface of the bread removing loose crumbs.
  • both sides of the slices are de-crumbed on both sides.
  • Any of the aforementioned devices to de-crumb one surface of the bread can be used to de-crumb both surfaces.
  • the de-crumbing zone for the bottom surface of the bread is placed immediately prior to the conveyor belt.
  • the bottom surface de-crumbing zone comprises a sloped grid down which the bread slides when entering the conveyor.
  • the bread optionally then is transported through a heating zone 12.
  • This zone raises the temperature of the bread in order to enhance the impregnating of the bread by the melted butter or butter substitute.
  • the heating comprises infrared radiation heating. This can be achieved through the use of heat lamps, resistance wire, heaters, gas heaters or any of the other well known heating means which are available to provide relatively low temperature heating of food products.
  • the heating may comprise microwave heating or heating by conduction or convection. It is possible in one form of the invention for the de-crumbing and heating to be combined for example, blowing a stream of warmed air over the upper surface of the bread to remove the crumbs and heat the bread.
  • the heating zone may not be required if the bread temperature in conjunction with the butter temperature is sufficient to enable the butter to penetrate easily into the surface.
  • the sliced bread may be still sufficiently warm from the baking process to enable the heating zone to be eliminated.
  • the heating zone is installed but is used only if required.
  • the temperature of the bread can be sensed and the surface of the bread heated by means of any of the abovementioned methods if it is insufficient.
  • the heating zone has at least some form of manual adjustment, this enables the temperature of the heating zone to be varied to suit the conditions.
  • the surface temperature required must be adjusted according to the thickness moisture content and type of bread used in the apparatus. Bread with less or smaller air pockets may require a higher initial surface temperature to enable the butter to penetrate to the correct depth. Properties of the butter used, i.e. whether it is butter, butter substitute, a mixture of the two and its temperature, will also have an effect on the desired temperature and thus the temperature set in the heating zone.
  • the temperature required is estimated by the operator and set by means of manual control of the heating zone. It is envisaged that in more sophisticated forms of the invention there by some form of automatic temperature sensing and adjustment.
  • flavouring substances may be powders such as garlic powder, salt, pepper or various other artificial or natural flavouring substances.
  • Other substances such as garlic flakes, onion flakes or grated cheese may also be added at this time as may bacon or olives.
  • salt may be added in order to produce a finished product which has a taste similar to that produced when using a normal salt content butter.
  • the bread is then transported through a impregnation station or zone in which the bread is impregnated with melted butter or butter substitute.
  • the butter or butter substitute (hereafter “butter”) is applied in a liquid or substantially liquid state as a result of being at an elevated temperature.
  • the impregnation zone consists of a series of nozzles which spray the upper surface of the bread with the melted butter.
  • the melted butter is simply released under the action of gravity so that it falls or cascades onto the bread.
  • the nozzles may consist of long slits or slots which spray a sheet of butter onto the surface of the bread.
  • the nozzles are arranged side by side so as to give complete coverage of the width of the bread.
  • the spraying of the butter is pulsed so that butter is not sprayed onto the conveyor in the space between the bread, but is sprayed only or mainly onto the bread.
  • the spraying of the bread may therefore be triggered by the detection of the presence of the bread by means of micro switches or optical sensors or other devices which can detect the presence of a slice of bread.
  • the butter may be melted and/or mixed at a different location and pumped through pipes to the nozzle or may be melted in a tank directly above the nozzle.
  • the butter may be melted by any of the means which are well known in the food industry to melt a substance such as infrared or resistance heaters.
  • the flavouring substances may include such things as garlic flavouring, onion flavouring or any of the other flavouring substances which are known to either the flavour butter or butter substitutes or be applied with butter or butter substitutes.
  • flavouring, flavour enhancing and/or preservative substances can be added to the butter.
  • the butter is supplied with additives such as flavouring mixed in and thus all that is required to be done at the apparatus is melt the butter.
  • the nozzles may be configured so as to provide non-continuous coverage of the bread slice, for example, the but ⁇ r may cover only one half of the bread.
  • Other less preferred means of applying the melted butter to the bread consist of such things as rollers, wheels, devices which slide or glide over the top surface of the bread.
  • the buttered bread is then transported through a zone where the penetration of the butter into the bread is enhanced.
  • this consists of a brush which overrides the top surface of the bread thus helping force the melted butter into the bread.
  • the brushes may be manufactured from substances such as food grade nylon or stainless steel wire.
  • the penetration of butter is enhanced by means of reciprocating or revolving brushes.
  • these penetration enhancers consist of smooth or textured rollers, the rollers ride over the surface of the bread piercing the surface thus enhancing the penetration of the butter into the bread.
  • the penetration enhancers consist of plates or gliders which run over the upper surface of the bread.
  • the buttered bread then optionally passes through a zone 16 which allows the butter to at least partially cool and allows the butter time to soak into the bread.
  • This zone may consist simply of a length of a conveyor above which are no other zones.
  • the buttered bread then optionally passes through a butter cooling zone which further sets the butter.
  • this butter cooling zone may simply comprise a shrouded fan which cools the butter by means of its draft.
  • Other alternatives include means to refrigerate the conveyor belt or simply provide a length of conveyor belt on which the butter cools as it travels along.
  • the buttered bread reaches the end of at least the initial processing at zone 18.
  • the output of this process consists of sliced bread which has butter upon one surface and/or impregnated beneath that said surface.
  • This bread may then be processed further, for example, it may enter a packing process which wraps the bread either singularly, in pairs or in the form of a loaf.
  • the bread may be then used to create sandwiches either manually or by means of an automatic process.
  • the bread may pass through a process similar to the one described above in which the other side of the bread is buttered.
  • the flow diagram of the process is as shown in Figure 7.
  • Sliced bread is the initial input to the process the bread passes through an optional zone which de-crumbs one or both sides of the bread and; the crumbs are outputted either as waste or used in further processes.
  • the de-crumbed bread passesg.then through an optional heat zone in which surface temperature is raised if it is insufficient.
  • the warmed de-crumbed bread then optionally passes through a zone where powdered flavouring substances are added.
  • the next step in the flow diagram is the spray zone where butter is applied to at least one surface of the bread.
  • the butter enters the zone either in a solid or semi solid form in which case it is melted or partially melted, flavouring substances can be added to the butter at this stage also.
  • the butter is applied to the bread by means of spray nozzles or other abovementioned means.
  • the buttered bread then optionally enters an impregnation zone in which the impregnation of the melted butter into the bread is enhanced by means of brushes, rollers or other suitable means which are known in the trade.
  • the buttered bread is then passed through a zone which either allows the melted butter to cool naturally or to some extent forces the cooling of the said melted butter by means of, for example, fans.
  • the buttered bread has then reached an optional end zone 18 and in alternative forms of the invention the slices are paired and packaged.
  • butter is applied to only one side of the slices of bread.
  • the objective is to apply as much butter as possible but to avoid dripping of butter from the slice of bread when toasted in the usual vertical position.
  • the percentage of butter to bread is in the range of about 4% to 35% butter by weight, the preferred percentage is about 15%.
  • the process invention allows the percentage of butter to be held as high as possible considering the bread texture and slice thickness.
  • the method for producing toast with the butter applied before toasting consists of the following steps: 1. Bake and slice a loaf of bread. 2. Place the slices of bread on a conveying device in a flat position.
  • the slices may be rolled or brushed as they pass under rollers or brushes located above the conveyor.
  • Bread of a denser texture may not absorb the butter as readily as very porous bread. Rolling forces the butter into the bread further and reduces the amount on the slice surface. Without the penetration of the butter, which is provided by melting, there may be too much on the surface resulting in dripping when placed in the toaster. In effect, heating the bread and rolling the buttered slices allows for applying butter in higher percentages than would otherwise be possible. It is to be noted that this forced penetration is not a necessary step in all cases but is to be used as required, depending on bread and butter temperatures and time allowed for penetration. 6. A delay of about one to three minutes is desirable to allow the butter to soak into or penetrate the bread before cooling.
  • the slices may be done in the package after the slices are recombined to make a loaf in which case no delay is allowed on the conveyor in which case dividers are required between slices or sets of two. But in the preferred method, the slices remain on the conveyor for a period of time to obtain adequate penetration of the butter into the slice and for the butter to harden. This time period will vary as to the bread texture and % of butter to bread and temperatures but would usually be about 1 - 3 minutes.
  • the next step is to apply a non-stick paper or plastic sheet to the slices to avoid sticking together when frozen or chilled.
  • sheets may be placed on each slice and the slices stacked with the buttered side facing the same direction when assembled into a loaf
  • the loaf is assembled with the buttered sides of each two slices facing each other, i.e. to provide a plurality of sets. This results in the loaf being made up of sets of two slices with buttered sides facing and a sheet placed between them. It is the object of this arrangement also to avoid slice warping when frozen. By placing the buttered sides face to face the tendency for the slices to form a cup shape is eliminated.
  • the slices are sprayed on one side then inverted and sprayed with butter a second time.
  • Sheets separating the slices may or may not be placed between each slice - not required if butter hardened prior to assembly.
  • the range of percentage of butter to bread can be from about 4% to 35% w / w .
  • flavourings such as garlic
  • Flavourings can be in the butter or applied separately as the bread slices move along the conveyor.
  • a garlic juice may be added to the butter or a powered garlic dusted onto the bread before the butter is applied.
  • buttered bread slices in the making of toasted (or grilled) sandwiches and it is not intended that the method of producing prebuttered, packaged bread be limited to the making of toast nor is it intended that the product itself which is a group of slices of bread, prebuttered with or without separating sheets, be limited in any way as to usage.
  • there be two basic products One product is a slice of bread which has been coated with butter and toasted.
  • the second product is a package of sliced bread in which each slice has been coated with butter and the slices placed in a package of one or more slices.
  • the butter coating process may be an extension of a continuous bread baking process or transported from a bakery to the coating process thereby breaking the continuous system into two separate continuous operations.
  • An alternative method consists of the steps of slicing a loaf of bread, removing loose crumbs by gravity and/or vacuuming adjusting the temperature of the slices to a higher temperature if desired, adding a flavouring if desired, applying butter or a butter/margarine mixture or a mixture of butter and clarified butter into the slices, roll or brush the surface to cause the butter to penetrate the surface of the bread, chill the bread to solidify the butter, folding the slices into pairs with the buttered surfaces facing or the plain surfaces facing (to prevent warping in the package), placing the sets of two slices in a package of one or more sets or part of sets.
  • the sets of two slices are placed in an oven with buttered slides facing and the plain sides toasted without the buttered sides being toasted or vice versa.
  • An alternative extension of the method is to place the buttered slices in a bread toaster individually whereby the slices are toasted on both sides.
  • the slices are removed from the packaging and toasted or prepared and toasted in a location where the packaging operation is not necessary.
  • a loaf of bread is sliced to produce individual slices 1.
  • the bread may be pre-sliced or consist of bread which is produced in a flat condition, i.e. pizza or pita bread.
  • the slices of bread are de-crumbed by the use of vacuum, brushes or gravity.
  • the crumbs are shaken or blown off.
  • the slice 1 is then moved towards and under a spray nozzle.
  • the nozzle itself is moved towards the bread or lowered over the bread.
  • the slices are moved by means of powered rollers or conveyor belts or the slices may move down slides or chutes under the force of gravity.
  • the nozzle 2 sprays a spray of melted butter 3 onto the slice surface.
  • the slice 1 is moved under the nozzle 2 by a conveyor belt thus covering the length of the slice.
  • the nozzle 2 is moved over the surface of the slice 1 in order to cover the length of the slice.
  • a row of nozzles across the width of the shce are provided thus covering the entire width of the slice with melted butter.
  • the spray may be continuous if slices are not bumper to bumper on conveyor or intermittent, with a device to sense and coat individual slices.
  • the nozzle and the slice are moved relative to each other so that the nozzle makes multiple passes over the slice length at different width positions, thus covering the entire width of the shce.
  • the nozzle 2 comprises a slot or slots which substantially cover the width of the bread slice with a sheet spray of melted butter. Sprays can be full width of belt or spaced to cover only the rows of bread.
  • the melted butter 3 is pumped through the nozzle 2 under pressure. In other less preferred forms of the invention the melted butter 3 is fed through the nozzle 2 by means of gravity. In some forms of the invention the nozzle 2 is mounted so that its outlet is on or very near the upper surface of the shce of bread 1.
  • the coverage of the shce 1 with melted butter 3 need not be continuous, the spray of melted butter may be pulsed so that the entire length of the shce is not covered and there may be gaps in the coverage widthwise achieved by spacing of the nozzles.
  • This non-continuous coverage of the shce surface by melted butter may form a strip pattern of buttered and unbuttered bread or may take the form of having one half either widthwise or lengthwise covered with butter and one half not covered with butter.
  • Spray volume or conveyor speed may be variable to obtain correct applied amount of butter.
  • the butter is melted in a mixing tank and pumped to the nozzle.
  • the butter is mixed with flavouring substances such as garlic powder, garlic juice, herbs or cheese.
  • the butter used is butter of reduced moisture content, i.e. the moisture content of the butter is preferably less than the usual 16% by weight moisture content.
  • the butter may be of the low salt variety and may consist of a mixture of melted butter and melted margarine or in some forms consist entirely of margarine.
  • melted ghee or other dairy fat substances or substitutes are used in place of the melted butter. When using very low water content butter salt is dusted on as butter fat won't dissolve it.
  • the sliced bread with melted butter is then moved under a roller 5.
  • the roller 5 is rolled over the upper surface of the buttered shce, thus enhancing the penetration of the melted butter.
  • the roher itself is moved towards and over the upper surface of the shce.
  • the roller 5 may consist of a cylinder which is continuous over the width of the_ slice or two or more rows of slices or may take the form of a series of wheels which covej all or part of the width of the shce.
  • the roller need only cover th _t portion so covered with butter.
  • the roller 5 may be idle and simply run over the surface of the bread or it may be driven and draw the bread along.
  • the bread may make multiple passes under the roller to enhance the penetration of melted butter.
  • the surface of the roller may have a series of spikes thereon which pierce the upper surface of the bread and thus further enhance the penetration of the butter into the bread the bread may also be heated to enhance the penetration of butter.
  • the roller can have the added affect of reducing the thickness of the bread.
  • Figure 4 shows one form of packing the slices in which the slices 1 are separated by means of a sheet 7.
  • the sheet 7 can consist of nonstick paper such as waxed paper or a plastics sheet. Other less preferred materials for the sheet 7 are foil and laminated materials.
  • the slices are first frozen or chilled and are then stacked and wrapped without separating sheeting.
  • a package comprising an entire sliced loaf or multiple loaves of buttered bread is produced and wrapped. In other forms of the invention there may be a lesser number of slices of bread.
  • a preferred form of packing the slices is as shown in Figure 5 with a pair of slices
  • pairs of slices may be individually wrapped or several pairs may be placed together and held together by wrapping.
  • the packing together of pairs of buttered slices of bread is preferred when the slices are chilled or frozen as the arrangement counteracts at least in part the tendency of the slices to warp when frozen.
  • the arrangement also requires only half as many divider sheets as are required when packing slices adjacent to each other separated by a plastic sheet as in other forms of the invention the pairs are not separated by divider sheets as they are sufficiently chilled as not to stick.
  • the buttered slices are provided to the user in pairs separated by sheeting. The user removes the slices from packaging and toasts them in a toaster or oven. The use of low moisture butter results in low boil of the butter and hence reduces the amount of butter dripping off the toast.
  • butter is first sprayed onto at least one surface of a bread product A shce of the bread product is then cut, said shce including at least part of the buttered surface.
  • the surface exposed by the cutting of the bread forms at least in part the new surface to be buttered.
  • the shce cut off the bread can then be rolled and packed as per previously mentioned form of the invention.
  • butter is first sprayed onto at least one surface of a bread product, the said buttered surface of the bread product is then rolled and/or brushed as per previously mentioned forms of the invention.
  • a shce of the bread product is then cut, said shce including at least part of the buttered and rolled surface.
  • the said cut slice is then packed as per previously mentioned forms of the invention.
  • the surface exposed by the cutting of the bread forms at least in part the new surface to be buttered.
  • the toast is covered with garlic powder or cheese powder before being buttered.
  • the buttered bread can be used to make sandwiches or be toasted.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Forests & Forestry (AREA)
  • Mechanical Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé pour obtenir un paquet commercialisable de tranches, ou portions de tranches de pain ayant au moins une face de chaque tranche imprégnée avec un matériau d'imprégnation tel que du beurre. Le procédé comprend la présentation en série par une machine dans une zone d'imprégnation et le maintien de la température au-dessus de 20 °C pour permettre l'imprégnation dans la surface du pain. Le procédé comporte ensuite l'assemblage des tranches ou des portions de tranches imprégnées sous forme commercialisable. L'appareil correspondant et le produit issu du procédé sont également revendiqués.
PCT/NZ1993/000078 1992-09-03 1993-08-31 Produits de boulangerie pre-beurres Ceased WO1994005472A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU49865/93A AU4986593A (en) 1992-09-03 1993-08-31 Prebuttered bread product

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NZ24420592 1992-09-03
NZ244205 1992-09-03
NZ24420593 1993-05-11

Publications (1)

Publication Number Publication Date
WO1994005472A1 true WO1994005472A1 (fr) 1994-03-17

Family

ID=26651109

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NZ1993/000078 Ceased WO1994005472A1 (fr) 1992-09-03 1993-08-31 Produits de boulangerie pre-beurres

Country Status (2)

Country Link
AU (1) AU4986593A (fr)
WO (1) WO1994005472A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0851028A1 (fr) 1996-12-24 1998-07-01 Societe Des Produits Nestle S.A. Lignée immortalisée de cellules épithéliales humaines de la cornée
GB2376906A (en) * 2001-06-29 2002-12-31 Advanced Food Technology Ltd Coating bread
AT514352A1 (de) * 2013-06-10 2014-12-15 Haas Food Equipment Gmbh Verfahren zur Herstellung eines Backproduktes mit einer im Wesentlichen versiegelten Trennfläche

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1633391A (en) * 1926-02-23 1927-06-21 Beskin Irving Automatic toasting and buttering machine
GB292160A (en) * 1927-06-16 1929-03-28 Martin Joachimson Improvements in device for spreading butter
US1831763A (en) * 1929-11-04 1931-11-10 Dickerson Butterfaster Company Toast buttering device
US2072663A (en) * 1935-01-11 1937-03-02 Ben H Bedford Bread butterer
GB2126241A (en) * 1982-09-06 1984-03-21 Ferrero Spa Method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying
EP0363816A2 (fr) * 1988-10-12 1990-04-18 FABBRICA BISCOTTI P. GENTILINI S.r.l. Machine pour la production automatique de portions de tranches de pain toasté

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1633391A (en) * 1926-02-23 1927-06-21 Beskin Irving Automatic toasting and buttering machine
GB292160A (en) * 1927-06-16 1929-03-28 Martin Joachimson Improvements in device for spreading butter
US1831763A (en) * 1929-11-04 1931-11-10 Dickerson Butterfaster Company Toast buttering device
US2072663A (en) * 1935-01-11 1937-03-02 Ben H Bedford Bread butterer
GB2126241A (en) * 1982-09-06 1984-03-21 Ferrero Spa Method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying
EP0363816A2 (fr) * 1988-10-12 1990-04-18 FABBRICA BISCOTTI P. GENTILINI S.r.l. Machine pour la production automatique de portions de tranches de pain toasté

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0851028A1 (fr) 1996-12-24 1998-07-01 Societe Des Produits Nestle S.A. Lignée immortalisée de cellules épithéliales humaines de la cornée
US6284537B1 (en) 1996-12-24 2001-09-04 Nestec S.A. Immortalized human corneal epithelial cell line
GB2376906A (en) * 2001-06-29 2002-12-31 Advanced Food Technology Ltd Coating bread
WO2003001915A1 (fr) * 2001-06-29 2003-01-09 Advanced Food Technology Ltd. Procede et appareil permettant d'enduire uniquement une surface selectionnee d'un objet
AT514352A1 (de) * 2013-06-10 2014-12-15 Haas Food Equipment Gmbh Verfahren zur Herstellung eines Backproduktes mit einer im Wesentlichen versiegelten Trennfläche
WO2014198568A1 (fr) * 2013-06-10 2014-12-18 Haas Food Equipment Gmbh Procédé de production d'un produit de boulangerie présentant une surface de séparation sensiblement scellée
AT514352B1 (de) * 2013-06-10 2017-04-15 Haas Food Equipment Gmbh Verfahren zur Herstellung eines Backproduktes mit einer im Wesentlichen versiegelten Trennfläche
RU2670493C2 (ru) * 2013-06-10 2018-10-23 Хаас Фуд Экуипмент ГмбХ Способ изготовления выпечного изделия, имеющего по существу уплотненную поверхность раздела

Also Published As

Publication number Publication date
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