• 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:
    Gluten-free beak dough elaboration procedure for extrusion. It consists of a procedure for making the dough of a gluten-free bakery peak, made with water, invert sugars, extra virgin olive oil, corn starch, rice flour, buckwheat, sea salt, yeast, vegetable fiber, thickeners (guar gum, hydroxypropylmethylcellulose), raising agents (disodium diphosphate, sodium carbonates) that once mixed, form a soft mass, which is passed to an extruder that softens the mass even more, expelling it in the form of fine threads, than a shear short and after a time of fermentation, they are cooked in ovens. Once cold, they are packaged for distribution and consumption. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2803700A1
    申请号:ES201900119
    申请日:2019-07-23
    公开日:2021-01-29
    发明作者:Jimenez Ignacio Pombo
    申请人:Tft Food S L；
    IPC主号:
    专利说明:

    [0002] Procedure for preparing the dough for gluten-free beaks for extrusion
    [0004] Object of the invention
    [0006] The proposed invention refers to a process for preparing and manufacturing a bakery product that we call "gluten-free spike dough for extrusion".
    [0007] Within the state of the art there are procedures similar to the present invention of bakery products that are known as; bread picks, bagels, breadsticks, etc., but all with gluten, which differ fundamentally and substantially in their compounds and procedure with the invention presented for gluten-free picks.
    [0009] The procedure consists in obtaining a product of maximum novelty and industrial application, which in our opinion has managed to solve the technical problem of being able to manufacture this type of gluten-free bakery product, in an industrial manufacturing process such as extruded. The complexity of the dough is known due to the lack of gluten and its difficult handling due to its high adherence and its high liquid content, causing that its processing cannot be carried out in an industrial way and in a similar way to the dough with gluten. The proposed invention solves the technical problem described, allowing its industrial manufacture by extrusion and resulting in a product that is very similar to the one that contains gluten and with very remarkable organoleptic characteristics of color, odor, flavor and conservation, which comply with the parameters required by food regulations. Also noteworthy is the absence of allergens when making this product, an important factor when it comes to being consumed by a greater number of people who may be allergic to certain products.
    [0011] A series of new steps are described in the manufacture of the product and a novel composition that makes the final result a different and novel product on the market and possible to manufacture industrially. The product is a gluten-free bakery spout, obtained from the elaboration of a dough made with various products and that once kneaded is introduced into extruder machines, where a cylinder with an "endless" screw extrudes the dough, expelling it in the form of fine threads that a shear cuts and that after fermenting, are cooked in ovens, which once cold are packaged for distribution and consumption.
    [0013] Background of the invention
    [0015] Bakery products are known on the market that have a similar manufacturing process, but basically totally different from that proposed in this invention. The pico, breadsticks, donut, traditional bread roll, are obtained based on an initial dough, which has a traditional composition composed of: flour, salt, yeast and water (some with butter or butter), with a production procedure common to all these types of peaks or donuts, which in short, consists of kneading the products that, once mixed, are introduced into extruded machines from where some dough threads are obtained that are cut into different sizes that ferment and later are baked. They are mostly identical procedures with slight differences in their composition. We can list: Roberto Barrero "Recipe for breadsticks and beaks” 2008. "Types of bread: breadsticks and beaks", 2011. SU 1687202 A1 (Bread Baking ind res prodn assoc) 1991.WPI. ToSl, E et al. "Application of the extruder screw in the production of sliced bread" 1996.
    [0016] In all these documents we find antecedents to the proposed invention, but of a different product, none makes reference to the central object of the invention carried out, which is none other than the elaboration of "a dough for spikes without gluten for extruded", a technical characteristic where the present invention focuses and makes sense, having managed to manufacture a "gluten-free" bakery product in extruder machines, in a satisfactory way for the first time. To date, it was a technical problem difficult to overcome by professionals in the sector, especially due to the complexity when processing the liquid and highly adherent dough, due to the absence of gluten, with minimum quality standards required by the end consumer. of said product.
    [0018] Description of the invention
    [0020] The process for preparing the gluten-free beak dough for extrusion that the invention proposes, constitutes by itself a novelty within its specific field of application; since, according to its production characteristics, it allows the manufacture of a bakery product, such as the gluten-free pico, to be industrially possible, maintaining the quality levels desired by the consumer. The procedure for making the dough for the gluten-free spout for extrusion, consists of firstly making a mixture in a mixer container, in this order, to which we add a first block of previously weighed liquid products such as; water, invert sugars and extra virgin olive oil. Next we pour the corn starch, rice flour and buckwheat that we mix, to finally add another block of products such as: sea salt, yeast, vegetable fiber, thickeners (guar gum, hydroxypropylmethylcellulose), raising agents (disodium diphosphate, sodium carbonates). The dough resulting from this first mixture is introduced into an industrial spiral kneader where it is subjected to a kneading process that in a first phase is carried out at short or slow speed and in the final phase of kneading is carried out at long or fast speed. , with the estimated total kneading time being approximately 13 minutes.
    [0022] Once the dough is placed in the hopper of the stretching and cutting machine, the dough is channeled, to be introduced into a cylinder inside which a "endless" screw is arranged, where the soft dough undergoes extrusion or new kneading, that softens it even more, unlike traditional processes where this does not occur.
    [0024] Then the mass comes out under pressure in the form of continuous threads, through holes (they can be: 48, 20, 16, etc.) arranged in parallel and horizontally distributed, to later pass to a conveyor belt that passes through fans. whose mission is to dry the mass of said threads with their air, being transported to a shear, which cuts them in different measures into longitudinal strips of a size of 150 mm. / 200 mm. / 350 mm. etc. and 0.6 mm. / 0.9 mm. of thickness.
    [0026] The small pieces of soft dough obtained are deposited on bakery trays that are placed in trolleys, to be introduced in chambers for fermentation, in which they will be for a set time of approximately 120 minutes and at a temperature of 28/30 ° C and a 80% / 85% humidity.
    [0028] The final step of this process for manufacturing the dough for the gluten-free spout for extrusion, consists of baking the dough made previously, deposited on trays and after a natural fermentation process, the carts are placed in ovens, which we have previously turned on. and preheated to temperatures of 225 ° / 230 ° C. Total estimated baking time is 25/30 minutes. Once cooled, the trays will be emptied for packaging, storage, distribution and consumption.
    [0029] Description of a preferred embodiment
    [0030] The process for making gluten-free beak dough for extrusion has several stages of realization:
    [0031] First of all, obtaining a dough made by mixing: water, invert sugars, extra virgin olive oil, corn starch, rice flour, buckwheat, sea salt, yeast, vegetable fiber, thickeners (guar gum, hydroxypropylmethylcellulose) , raising agents (disodium diphosphate, sodium carbonates).
    [0032] Secondly, once the dough has been placed in the hopper of the stretching and cutting machine, the dough is introduced into an "endless" screw where the soft dough undergoes extrusion. The dough then comes out under pressure in the form of threads that they are cut to different sizes.
    [0033] Third, the small pieces of soft dough obtained are placed on trays for fermentation in chambers.
    [0034] In fourth place, the fermented dough pieces are baked, which once cooled, will be packaged and distributed for consumption.
    权利要求:
    Claims (1)
    [1]
    1. Procedure for making the dough for gluten-free peaks for extrusion, basically characterized by being the product obtained a gluten-free bakery spike, made with the dough composed of water, inverted sugars, extra virgin olive oil, corn starch, rice flour, buckwheat, sea salt, yeast, vegetable fiber, thickeners (guar gum, hydroxypropylmethylcellulose), raising agents (disodium diphosphate, sodium carbonates), which once mixed form a soft dough, which is kneaded and subsequently passed to a machine that introduces it into a cylinder with a built-in "endless" screw, undergoing an extrusion process that softens the dough even more, expelling it in the form of fine threads that a shear cuts and after a time of fermentation they are cooked in ovens, which once cold, are packaged for distribution and final consumption.
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    同族专利:
    公开号 | 公开日
    ES2803700B2|2021-07-08|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2016028145A1|2014-08-21|2016-02-25|Universiti Putra Malaysia|Gluten free food product|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201900119A|ES2803700B2|2019-07-23|2019-07-23|Process for preparing the dough for gluten-free beaks for extrusion|ES201900119A| ES2803700B2|2019-07-23|2019-07-23|Process for preparing the dough for gluten-free beaks for extrusion|
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