• 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:
    A salt product for dough preparation, comprising a number of parts by weight of table salt, in particular sodium chloride, and / or a salt substitute product and a number by weight of starch and / or a starch-containing raw material, in particular a flour of starch-containing raw material, is said to be a salt product for dough preparation which improves the properties of the dough with regard to the wheat gluten network and the related, desirable technological aspects while at the same time simplifying the preparation of dough. This is achieved by encapsulating the table salt by means of the starch or starch-containing raw material, in particular the flour.
    公开号:CH711229A1
    申请号:CH00882/15
    申请日:2015-06-19
    公开日:2016-12-30
    发明作者:Meyerhans Dominic；Brümmer Thomas
    申请人:Meyerhans Mühlen Ag；
    IPC主号:
    专利说明:

    Technical area
    The present invention describes a salt product for dough preparation and methods for making the salt product.
    State of the art
    It is known from many years of practice in dough preparation that table salt, i.e. in particular essentially pure sodium chloride, in addition to the desired salty taste, it also fulfills important technological functions during dough preparation.
    Important technological aspects in dough preparation or quality criteria of the flour are e.g. the water absorption of flour, the dough development time, the dough stability during kneading and the dough softening.
    Further technological aspects in dough preparation are the elongation properties, i. Extensibility and resistance to stretching, of a soft wheat or durum wheat dough. In other words, the stretching properties correlate with the quality of the glue, gas retention capacity and fermentation tolerance, because the formation of CO2 gas stretches the dough and increases its volume. In order to maintain the volume, the adhesive must be able to stretch, but it must not collapse immediately afterwards. The described elongation properties can be read off from an extensogram produced by means of an extensograph.
    The technological functions of table salt during dough preparation were for example in the publication (Elsevier, Food Research International 42 (2009) 885-891: "Fundamental studies on the reduction of salt on dough and bread characteristics", EJ Lynch et al. ) described. According to EJ. Lynch et al. Table salt has, among other things, an influence on the gluten behavior and, in connection with this, on the elongation properties (resistance to elongation or extensibility) of the dough.
    Basically, table salt strengthens the gluten network, which is why a reduction in the salt content would have to result in a weaker gluten network. In the context of the described, desired elongation properties, a weaker gluten network cannot maintain a recovered gas volume. It is obvious that this also affects the volume of the baked product obtained from a dough.
    E.J. Lynch et al. deals in particular with the influence of a salt reduction on the technological aspects in dough preparation in the context of the elongation properties, which can be determined using an extensograph, among other things. It was found that salt reductions up to 75% did not significantly affect the elongation properties. This series of measurements using an extensograph also showed, however, that the complete lack of table salt, for example, significantly influences the elongation properties.
    In particular, it is known that table salt, in particular essentially pure sodium chloride, should not be added at the beginning of the dough preparation or should be added to the kneader bowl with flour, water and yeast. It is usually recommended to add the table salt only after or at a later point in time of a so-called, initial mixing phase (also known as swelling kneading) in order to add water per flour unit or - in other words - to increase the water absorption capacity of the resulting dough, whereby the initial Mixing phase is followed by the actual kneading phase (also called intensive kneading). The highest possible water content in the end product, for example in the form of a dough or a baked product with the highest possible dough yield or bread yield, is economically interesting from the manufacturer's point of view, since water is the most cost-effective component compared to the other ingredients. Furthermore, the manufacturer is aware that the increased water absorption capacity is associated with an improved formation of the wheat glue network (i.e. stronger wheat glue network) when table salt is added after or at a later point in time of the initial mixing phase. In other words, the amount of salt used is less relevant than the time it is added in the dough preparation. The advantages of an improved wheat glue network were also explained in the introduction with regard to the technological aspects in dough preparation.
    An initial mixing phase or swelling kneading is understood in the context of the present invention that the dough components are kneaded slowly, whereby an optimal solubility, crosslinking and swelling of the flour particles is first achieved. The actual kneading phase or intensive kneading is understood to mean intensive kneading at high speed.
    Despite the described advantages of a later addition of salt, from a practical point of view, a late addition of the table salt is dispensed with and the table salt is still mixed with flour, water and yeast right at the beginning of the dough preparation, as this disadvantageously represents a further process step from the manufacturer's economic point of view and to reduce the error rate. In addition, if this additional process step were forgotten, unsalted, unsaleable baked goods would be produced, which is particularly disadvantageous, with particularly high economic damage on the part of the manufacturer.
    In order to increase the water absorbency and thus the disadvantage of adding salt at the beginning of the dough preparation to a certain extent, the manufacturer is known to use the flour to at least partially increase the water absorbency of the dough and result in the improved formation of the wheat gluten network partially swollen flour or Starch, so-called swelling flour or swelling starch, and / or a flour with mechanically damaged starch grains, so-called attrition flour, is added.
    Furthermore, based on another technological connection in the dough and baking sector, WO 2004/017 740 A1 discloses encapsulating dough components with the desired delayed effect or later release in the dough such as leavening agents or enclosing them in a barrier. WO 2004/017 740 A1 describes the use of two leavening agents which react with one another, the release and reaction of which is to take place largely during the baking process, with encapsulation of the two leavening agents creating a barrier and preventing an early reaction. A solution for a desired delayed reaction of a dough component other than table salt is thus explained here. As a barrier, room temperature-resistant fat is chosen, which melts when the baking temperature is reached and thus brings the two raising agents into reaction with one another or releases them into the dough. In addition to the fact that raising agents do not contain table salt, i.e. Sodium chloride, which have a comparable technological function in dough preparation, has the disadvantage that fat is a comparatively expensive dough component and, in addition, due to its high calorific value, it is hardly desirable in diet baked goods.
    Presentation of the invention
    The present invention has set itself the task of creating a salt product for dough preparation and a method for producing the salt product, which improves the properties of the dough with regard to the wheat glue network and the related, desired technological aspects and at the same time simplifies dough preparation.
    These objects are fulfilled by a salt product for dough preparation and a method for producing the salt product with the features of claims 1 and 5.
    The salt product according to the invention for dough preparation comprises a number of parts by weight of table salt and / or table salt substitute product and a number of parts by weight of starch and / or a raw material containing starch, in particular a flour of a raw material containing starch.
    According to the invention, the table salt is encapsulated by means of the starch or the raw material containing starch, in particular a flour of the raw material containing starch, or is at least partially embedded in the raw material containing starch. In the context of the present invention, partial embedding of the table salt is understood to mean that individual table salt grains are enclosed on the surface of the salt product according to the invention and thus not completely enclosed by the starch or the starch-containing raw material.
    For the purposes of the present invention, the term salt product is understood to mean a product which contains table salt, in particular sodium chloride, and / or a table salt substitute product as an essential component. Furthermore, in the context of the present invention, the term dough is understood to mean different types of dough, such as yeast dough or baking powder dough.
    A flour of a starch-containing raw material suitable for encapsulating the table salt is understood in the context of the present invention as a flour made from wheat, rye, spelled, corn, tapioca, etc., the flour typically having particle sizes below 180 μm. Wheat flour, for example, contains about 59 to 72% by weight of carbohydrates, which is mainly in the form of starch, and 10 to 12% by weight of protein, 80% of which is in the form of gluten. As an alternative to using flour, it is conceivable to use starch or ground old bread instead of flour. Preferred types of flour for the purposes of the present invention are, for example, white flour (i.e., by definition, wheat flour from approximately 65% by weight of the grain) or brown flour (i.e., by definition, wheat flour from approximately 85% by weight of the grain). In the context of the present invention, the term table salt is understood to mean various table salts containing sodium chloride, such as sea salt, Himalayan salt, volcanic salt, etc., which can be in all conceivable forms such as, for example, in the form of a granulated salt, etc.
    It has been found advantageous that the salt product according to the invention can be mixed with the other dough components flour, water and yeast or a raising agent due to a delayed release of the contained table salt, in particular sodium chloride, with the other dough components flour, water and yeast or a raising agent, the same or comparable effects in terms of dough preparation the dough rheology can be achieved with the delayed salt release according to the invention as with the known late addition of salt to the other dough components.
    It has been found to be particularly advantageous that by using the salt product according to the invention its dissolving behavior during dough preparation is delayed or specifically adjustable, whereby the baked product obtained has advantages in dough rheology and baked product quality comparable to a late addition of salt, such as : a) improved water absorption capacity b) improved elongation behavior of the dough (measured by means of an extensograph) c) increased volume of the baked products.
    In the context of the improved elongation behavior of the dough that was found, the use of the salt product according to the invention gave in particular a “woolly” dough, with “woolly” being understood to mean a non-sticky but elastic dough. For the purposes of the present invention, such a targeted setting is understood to mean that the salt product according to the invention is largely dissolved after the initial mixing phase and until the end of the actual kneading phase or intensive kneading due to the increased energy input in this phase. In other words, the salt product according to the invention is set in such a way that it dissolves by the end of a conventional kneading phase or kneading period.
    If only preferred flour of a starch-containing raw material is used for the salt product according to the invention, a declarable substance for encapsulation can advantageously be dispensed with. Nevertheless, it is conceivable that the salt product according to the invention also includes ingredients that are subject to declaration, suitable in the baking sector, such as emulsifiers, in particular lecithin, baking enzymes, in particular amylase, flavors, dyes, etc.
    Furthermore, it has been found advantageous that the salt product according to the invention can be used in the same amount as a conventional table salt for the preparation of the dough. As a result, due to the approximately 30% by weight proportion of flour in the salt product according to the invention (with 2 parts table salt: 1 part flour), a salt proportion reduced by approximately 30% by weight in the baked product obtained can be achieved. Furthermore, it is conceivable that, as an alternative or in addition to table salt containing sodium chloride, known table salt substitute products such as potassium chloride are used.
    [0024] Further advantageous embodiments are specified in the dependent patent claims.
    The salt product according to the invention preferably comprises half to five parts by weight of table salt and / or a table salt substitute product, and one part by weight of starch or a raw material containing starch, in particular a flour of the raw material containing starch.
    [0026] In the salt product according to the invention, the starch content of the flour used for encapsulation is preferably at least partially disrupted or swollen. It is assumed that the digested starch portion when using the salt product according to the invention in dough preparation additionally supports the water absorption capacity of the dough. From a chemical point of view, starch is divided into the amylose and amylopectin fractions, whereby its quantitative ratio, chain lengths and degree of branching can vary depending on the raw material used.
    In the endosperm of a cereal grain, the starch is in the form of individual granules, so-called starch grains. Such starch granules are held together in a fairly stable manner internally by hydrogen bonds, the structures in starch granules being hardly soluble in water and fairly resistant to enzymatic degradation.
    By intensive mechano-hydrothermal treatment of grain, these structures are changed down to the molecular level, the starch is broken down, which results in a significant increase in the surface area of the starch granules and extensive splitting of amylopectin and amylose. Even the introduction of free water and temperatures of around 60 ° C promote breakdown of the starch grains. A combination of hydrothermal (influencing variables: temperature, humidity, dwell time) and mechanical (influencing variables: pressure, shear forces) treatment can be implemented using an extruder, for example, and starch digestion can be achieved particularly effectively. Alternatively e.g. A mechano-hydrothermal treatment with resulting starch digestion can also be achieved by means of a batch kneader. For the purposes of the present invention, due to a progressive denaturation of the proteins and associated undesirable effects in the case of such mechanical or thermal stress, a flour low in protein is preferably used.
    It should be noted here, however, that under appropriately selected, gentle process conditions (ie, for example, low mechanical stress, reduced temperatures, little free water), both when using an extruder and a batch kneader, a disintegration or swelling of the starch granules is largely prevented can be.
    An important aspect with regard to the setting of the dissolution behavior of the salt product according to the invention is furthermore the diameter of the salt product according to the invention, which is preferably present as granules. The granules preferably have a diameter of preferably 1 to 10 mm, more preferably 2 to 4 mm, which has been found to be a suitable granulate size with regard to the dissolving behavior.
    Another aspect of the present invention relates to a method for producing the salt product according to the invention. The process for producing the salt product according to the invention comprises the process steps: a) selection and / or conditioning of a table salt to be processed to a grain size of preferably 0.01 to 1.2 mm, even more preferably 0.1 to 0.9 mm; b) selection and / or conditioning of at least one flour suitable for encapsulation of a raw material containing starch; c) Mixing the conditioned table salt to be processed at least with the at least one flour suitable for encapsulation and with water in a desired mixing ratio, preferably half to five parts by weight of table salt and one part by weight of the raw material containing starch; d) Encapsulation of the conditioned table salt using flour and water without swelling of starch; e) granulation of the encapsulated salt product obtained according to the invention; f) drying the granulated salt product according to the invention.
    Preferably, the conditioning of the table salt to be processed takes place in step a) by means of a classifier mill, hammer mill or pin mill and subsequent sieving to the preferred grain size of the table salt to be processed. It has been shown that the preferred grain size of the table salt to be processed of preferably 0.01 to 1.2 mm, even more preferably 0.1 to 0.9 mm, is particularly suitable both for a possible extrusion step and for encapsulation.
    Preferably, in process step b), a desired, already conditioned flour such as white flour or brown flour with particle sizes typically below 180 microns resulting from grinding and / or conditioning to obtain such a desired flour takes place.
    In the context of a preferred development of the present invention, brine can also be used instead of pure water in step c). Furthermore, a desired mixing ratio or a desired setting of the proportions of table salt and flour in the salt product according to the invention is preferably achieved in step c) by means of a volumetric metering, for example by setting a volume flow of 6.5 to 8 kg / h compared to a volume flow of 4 kg / h. h flour (and a volume flow of 1.2 kg / h water). As an alternative to volumetric dosing, a desired setting of the proportions of table salt and flour can be achieved by means of gravimetric dosing.
    In the first preferred method for producing the salt product according to the invention with process step d1), the flour and water in the desired mixing ratio, for example in a batch kneader or an extruder, is set to such a mode of operation so that the salt largely without swelling of the Starch portion of the starch-containing raw material is encapsulated. Alternatively or additionally, it is conceivable to use swelling flour in process step d1).
    According to a second preferred method for producing the salt product according to the invention, as an alternative or in addition to method step d1), in a method step d2) the table salt is encapsulated or at least partially embedded with flour and water and the starch portion of the flour is at least partially broken down, preferably by means of an extruder , for example a single-screw extruder or twin-screw extruder, or a batch kneader.
    Process step d2) is particularly preferably designed in two stages, for example when using an extruder or batch kneader, the flour being mixed with the water in the first stage and the starch contained in the flour being at least partially broken down or swollen, and in the second stage Stage the table salt is added and encapsulated using the swelling flour obtained. When using an extruder, the first stage preferably relates to the cooking zone of the extruder. This mode of operation is particularly advantageous, since if the starch digestion is desired, more water is available if the table salt to be encapsulated is only added in a second stage, i.e. is added in an area of the extruder downstream of the cooking zone in the process direction. Another advantage here is that when table salt is added later in the second stage, the table salt can be dissolved to a lesser extent by the water. As an alternative or in addition, it is conceivable to use swelling flour in process step d2), it being advantageous to dispense with a two-stage process. As an alternative to the two-stage process, two manufacturing processes carried out separately in terms of time and location are possible, with starch digestion taking place in a first manufacturing process, for example using an extruder, and in a second manufacturing process encapsulation, for example using another system suitable for encapsulation.
    Preferably, the salt product according to the invention in step d2) at a pressure measurable at the nozzle of the extruder of preferably 20 to 40 bar, more preferably 25 to 35 bar and a temperature measurable at the nozzle of the extruder of preferably 90 ° C to 110 ° C, more preferably 95 ° C to 105 ° C. As is known, a mass emerging from the nozzle of the extruder is exposed to a temperature and pressure gradient in the ambient air, which ensures that water vapor escapes from the mass and in this way air bubbles are enclosed or pores are formed. It has been found that at the preferred temperatures between 90 ° C. and 110 ° C. this effect is kept low or the granulated salt product obtained advantageously has hardly any pores. With the aid of this extrusion process, under these preferred pressure and temperature conditions in step d2), pure starch or the starch content of the flour used for encapsulation is at least partially broken down and swollen at the nozzle. Since starch in the swollen state basically has an increased water absorption capacity, a corresponding, advantageous and desired effect can also be assumed when the salt product according to the invention is used in dough preparation.
    Preferably, a granulation according to method step e) is achieved in an upstream method step d1) and / or d2) by means of a suitable die, for example by means of a nozzle plate arranged at the end of the process section of the extruder, the nozzle plate having a plurality of nozzle openings with a diameter of preferably 2-3 mm. Furthermore, a suitable cutting device is preferably located downstream of the nozzle plate for obtaining a granulated salt product according to the invention.
    Alternatively, during the granulation according to process step e) in an upstream process step d1) and / or d2) using a batch kneader, the salt product to be granulated can preferably be pressed through a suitable die such as a nozzle plate using a pump. A granulated salt product according to the invention can be obtained using a suitable cutting device downstream of the nozzle plate.
    Preferably, in process step f), the granulated salt product according to the invention is dried by means of a suitable dryer, for example a tray dryer, preferably at a temperature of approximately 40.degree. C. to 100.degree.
    Another aspect of the present invention relates to a salt product produced by the method according to the invention.
    Brief description of the drawings
    A preferred embodiment of the subject matter of the invention is described below in connection with the accompanying drawings. The figures show: FIG. 1 a schematic representation of the process steps for producing the salt product according to the invention; 2 shows an extensogram obtained from an experiment with a conventional table salt and white flour; 3 shows an extensogram obtained from an experiment with the salt product according to the invention and white flour; 4 shows a light microscope image through a sectional sample of a granulate of the salt product according to the invention.
    description
    1 shows a schematic representation of the process steps for producing the salt product according to the invention. The essential process steps are explained in FIG. 1.
    The salt product according to the invention used in the experiment according to FIG. 3 was produced by way of example on a laboratory scale according to the following process: a) Selection of the table salt to be processed JuraSel <®> table salt 100/40 code no. 5945, the table salt having a grain size of 0 , 1 to 0.7 mm; b) selection of the flour of a raw material containing starch in the form of wheat flour type 550; c) Mixing the table salt and flour by means of volumetric dosing, using a K-Tron T20 as an example by setting a volume flow of 6.5 to 8 kg / h compared to a volume flow of 4 kg / h flour (and a volume flow of 1.2 kg / h water); d) Encapsulation of the table salt by means of flour and water with a mode of operation with at least partial swelling of the starch of the flour according to a step d2) by means of a twin-screw extruder with a co-rotating twin shaft of the type BCTM-30 from Bühler AG at a pressure of measurable at the nozzle of the extruder around 35 bar, as well as a measurable temperature of around 100 ° C at the nozzle of the extruder; e) granulation of the encapsulated salt product obtained by means of a nozzle plate attached to the end of the twin-screw extruder with nozzle openings with a diameter of 2 to 3 mm and a cutting device; f) drying the resulting granulated salt product by means of a rack dryer at about 40 ° C.
    FIG. 2 shows an extensogram from an experiment with a conventional table salt and white flour.
    As is known, an extensograph is a laboratory device with which the elongation properties of a soft wheat or hard wheat dough can be tested in a practical manner.
    The following initial weights were made and given in total in a kneader:300 grams of white flour type 3806 grams of table salt
    In addition, water was added to 58.5% based on the total amount of white flour type 380 and table salt in the kneader and formed into a strand of dough and then the strand of dough obtained was left to rest in a heating chamber for a standing time of 45 min or 90 min. After 45 minutes or 90 minutes, the dough strand was stretched until it tore and the stretchability in cm versus the stretch resistance in BE was recorded in a curve (extensogram).
    3 shows an extensogram from an experiment with a salt product according to the invention, the starch content of the flour used for encapsulation being at least partially broken down or swollen during the production of the salt product according to the invention by means of extrusion. The production in connection with the extensogram shown in FIG. 3 is explained in detail above in the description of FIG. 1.
    The extensogram shown in FIG. 3 was created using the same method as in the extensogram shown in FIG.
    The following initial weights were made and given in total to the mixer of the Farinograph:297 grams of white flour type 380Grams of granulated salt product according to the invention (prepared as exactly explained in the description of FIG. 1)
    The tests in connection with the extensograms shown in FIGS. 2 and 3 are summarized for comparison in the following table 1:
    Table 1
    It could thus be shown in comparison to the extensogram shown in FIG. 2, carried out using conventional table salt, that by adding the salt product according to the invention to the same white flour type 380, a significant reduction in the ratio (resistance to elongation / extensibility) after 90 min standing time of 2.7 to 2.1 could be achieved.
    In addition, according to the following table 2 it could be shown on the basis of comparative experiments that comparable effects with regard to the dough rheology in the case of the delayed salt release according to the invention after 7 minutes with a conventional table salt both with the converted salt product according to the invention as well as with reduced salt use (prepared as in the Description of Fig. 1 explained in detail) can be achieved, ie the ratios (resistance to elongation / extensibility) after a standing time of 90 min essentially correspond to:
    Table 2
    4 shows an example of a light microscope image through an approximately 3 μm thick sectional sample of an individual granulate of the salt product according to the invention obtained by means of an extruder, in which the starch content of the raw material R used for encapsulation has been at least partially broken down. On the basis of the scale, it can be seen that the table salt grains Sk, which can be recognized as transparent areas, have varying diameters from 0.03 to 0.4 mm. In addition, the sectional sample shown in FIG. 4 shows that the table salt is completely encapsulated or at least partially embedded in places using the raw material R containing starch.
    权利要求:
    Claims (7)
    [1]
    1. salt product for dough preparation, comprisinga) a number of parts by weight of table salt, in particular sodium chloride, and / or a salt substitute product; andb) a number of parts by weight of starch and / or a raw material containing starch, in particular a flour of the starch-containing raw material;wherein the table salt is encapsulated by means of the starch or starch-containing raw material, in particular the flour, encapsulated or at least partially contained in the starch-containing raw material.
    [2]
    2. salt product for dough preparation, characterized in that the salt producta) one half to five parts by weight of table salt and / or a salt substitute product, andb) a proportion by weight of starch or a starch-containing raw material, in particular a flour of the starch-containing raw material comprises.
    [3]
    3. salt product for dough preparation, characterized in that the starch or the starch portion of the raw material used for the encapsulation, in particular of the flour, at least partially open-minded.
    [4]
    4. salt product for dough preparation according to one of the preceding claims, characterized in that the salt product is granulated, wherein the granules preferably have a diameter of preferably 1 to 10 mm, more preferably 2 to 4 mm.
    [5]
    5. A method for producing a salt product according to any one of the preceding claims, comprising the method stepsa) selecting and / or conditioning a cooking salt and / or a salt substitute product to a grain size of preferably 0.01 to 1.2 mm, more preferably 0.1 to 0.9 mm;b) selecting and / or conditioning at least one flour-containing raw material suitable for encapsulation;c) mixing the conditioned salt to be processed at least with the at least one flour suitable for encapsulation and with water in a desired mixing ratio, preferably from half to five parts by weight of table salt and one part by weight of the starch-containing raw material;d1) Encapsulation of the conditioned salt with flour and water without swelling of the starch; ord2) as an alternative to step d1) an encapsulation of the conditioned salt by means of flour and water with swelling of the starch;e) granulation of the resulting encapsulated salt product;f) drying the granulated salt product.
    [6]
    6. The method according to claim 5, characterized in that in process step d2) by using an extruder, an encapsulation of the conditioned salt is done by means of flour and water with swelling of the starch.
    [7]
    7. salt product for dough preparation, prepared by a method according to claim 5 or 6.
    类似技术:
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    同族专利:
    公开号 | 公开日
    CH711229B1|2019-07-15|
    引用文献:
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    法律状态:
    2020-10-15| PFA| Name/firm changed|Owner name: MEYERHANS MUEHLEN AG, CH Free format text: FORMER OWNER: MEYERHANS MUEHLEN AG, CH |
    2022-01-31| PL| Patent ceased|
    优先权:
    申请号 | 申请日 | 专利标题
    CH00882/15A|CH711229B1|2015-06-19|2015-06-19|Salt product for dough preparation and process for the preparation of the salt product.|CH00882/15A| CH711229B1|2015-06-19|2015-06-19|Salt product for dough preparation and process for the preparation of the salt product.|
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