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WO1992019109A1 - Preparations alimentaires - Google Patents

Preparations alimentaires Download PDF

Info

Publication number
WO1992019109A1
WO1992019109A1 PCT/GB1992/000838 GB9200838W WO9219109A1 WO 1992019109 A1 WO1992019109 A1 WO 1992019109A1 GB 9200838 W GB9200838 W GB 9200838W WO 9219109 A1 WO9219109 A1 WO 9219109A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
oats
formulation
aqueous liquid
formulation according
Prior art date
Application number
PCT/GB1992/000838
Other languages
English (en)
Inventor
Anthony James Locke
Original Assignee
Anthony James Locke
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 Anthony James Locke filed Critical Anthony James Locke
Priority to JP4509014A priority Critical patent/JPH06510179A/ja
Publication of WO1992019109A1 publication Critical patent/WO1992019109A1/fr

Links

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts

Definitions

  • the present invention is concerned with comestible formulations and in particular such formulations which are suitable for forming cooked products, for example, by baking.
  • pastry which can be used for a wide variety of baked products, such as pies, flans, tarts, pasties, sausage rolls, vol-au- vents, bread, buns, pizzas or sweet pastries (such as cream horns, cakes, biscuits, tarts, eclairs or the like). All the various pastries are based on flour together with fat (which may be butter, margarine, lard, beef suet or the like) and other optional ingredients such as sugar, seasoning, egg yolk, milk, raising agents etc.
  • fat which may be butter, margarine, lard, beef suet or the like
  • other optional ingredients such as sugar, seasoning, egg yolk, milk, raising agents etc.
  • bakable materials are produced by mixing cooked carbohydrate-based material (such as boiled rice or cold mashed potato) with cereal flour, fat (such as butter) and a raising agent (and optionally eggs and liquid such as milk). Similar types of bakable formulation are used to make products such as potato scones.
  • the formulation according to the invention comprises a bakable, substantially fat-free formulation comprising a homogeneous, intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, the intimate mixture and aqueous liquid being mechanically mixed and converted to a material with the consistency of cream prior to baking.
  • pasty consistency is used herein to denote a highly viscous fluid which can be shaped by conventional culinary techniques (such as rolling, kneading or the like).
  • the oat composition may consist essentially of oats, alternatively it may comprise a mixture which typically comprises the following ingredients:- oats, nuts, water, gelatine, lemon juice, salt and sugar.
  • the present invention further comprises a method of producing a bakable comestible formulation, which method comprises preparing an intimate mixture of cereal flour and a finely divided powdered oat composition, and sufficient potable aqueous liquid to impart a pasty consistency to the mixture, wherein the intimate mixture and aqueous liquid are mechanically mixed and converted to a material with the consistency of cream prior to baking.
  • the oats are mixed with the aqueous liquid to produce a material with the consistency of cream prior to mixing with the flour.
  • the oat composition comprises finely divided powdered oats of sieve size not greater than about BS30. It is further preferred that the oats are initially passed through a BS52 sieve and subsequently through a BS30 sieve to produce powdered oats of a desired sieve size.
  • a minor amount of an edible preservative may be added to the oat composition before or during the mechanical mixing, if wished.
  • examples of such preservatives are lemon juice, citric acid, vinegar and salt.
  • the amount of potable liquid in the formulation is generally such that the resulting mix has a consistency resembling that of pastry, such that it can be rolled out and shaped in the usual way.
  • the amount of potable liquid is generally such that the resulting mix has a consistency resembling that of dough, such that it can be kneaded in the usual way.
  • the mechanical mixing is typically mechanical liquidisation at sufficiently high intensity, with high speed blades, to produce a material with the consistency of cream prior to baking.
  • the cereal flour employed in the formulation according to the invention is generally flour derived from wheat, although other cereals may be employed in some circumstances; the flour may be gluten-free.
  • suitable flours for use according to the invention include flour obtained from sorghum, rice flour, cornflour, or the like. Mixtures of such flours, may also be employed, if wished.
  • the potable liquid may be, for example, water or skimmed milk.
  • the oats and the cereal flour are preferably present in the amounts of 1 to 2 parts by weight of the oats per 4 parts by weight of flour, together with about 5 to 6 parts by weight of the potable liquid.
  • the oats are present in the form of flour, oatmeal or flakes.
  • the formulation according to the invention is, as indicated, substantially fat- free; a minor amount of fat (such as no more than 4% by weight of the formulation) may be employed in some circumstances, but generally the formulation is substantially entirely fat- free. Since there is fat in egg yolk, then the formulation according to the invention is preferably free of whole egg yolk or whole egg solids (although egg white or egg solids from which fat has been removed may be used). Similarly, the formulation is preferably free of whole milk or whole milk solids (although skimmed milk or skimmed milk solids may be employed, if wished).
  • the formulation according to the invention may contain further ingredients.
  • the formulation in the case where the formulation is to be used for the production of a savoury baked product, it may contain one or more ingredients selected from the following list: (i) seasoning (salt, pepper, spices);
  • dairy solids preferably substantially fat-free
  • non-cereal flours such as buckwheat or soy flour.
  • sweetening agents such as sugar
  • spices of the type normally used in sweet products such as cinnamon, nutmeg or the like
  • dairy solids preferably substantially fat-free
  • finely ground nut solids preferably defatted such that the formulation remains substantially fat-free
  • non-cereal flours such as buckwheat or soy flour.
  • the formulation may contain raising agents, such as yeast, bicarbonate of soda or the like. Any further ingredients present in the formulation should, of course, be such that they can be intimately mixed with the remainder of the formulation and such that the formulation remains substantially fat-free.
  • the formulation is preferably free of emulsifiers or other surface-active agents.
  • a baked product derived from a formulation according to the invention (or produced by the method according to the invention), optionally together with sweet or savoury baked material
  • the formulation may, in some embodiments of the invention, be suitable for making pasta-like products, for example, when the cereal flour comprises semolina or the like.
  • 16oz of wholemeal flour (for sweet pastry) or 16oz of self raising flour (for savoury pastry) was mixed with 4oz of sugar, salt and pepper.
  • 6oz of oat flour was placed in a mechanical liquidiser or high speed mixer and liquidised for approximately 2 minutes; 12oz of water being added to the oat flour at intervals during the liquidisation process until the liquidised mixture had a cream like consistency.
  • 1 teaspoon of baking powder was added to the liquidised oat product which was then mixed with the flour and sugar. The product was rolled out and baked on gas mark 4 for approximately 20 to 25 minutes.
  • 3oz of oats together with 3oz of nuts were mechanically liquidised in a mechanical liquidiser or high speed mixer, 19oz of water being added to the oat/nut mixture at intervals during the liquidisation process.
  • 1 desert spoon of lemon juice, 1.5 desert spoons of gelatine, 1 teaspoon of salt and 1.5 teaspoons of sugar were mixed with the liquidised oat/nut mixture.
  • the product is hereinafter referred to in the Examples as the oat composition.
  • liquidised product 180g of oats and 360g of water were mechanically liquidised.
  • the liquidised product was then mixed with 32kg of wholemeal flour, 25kg of water, 3.2kg of wheatbran, 0.7kg of sugar, 0.64kg of a raising agent (a suitable agent being commercially available under the trade mark FACET), 0.28kg of a vitamin mix, 0.48kg of gluten, 0.9kg of yeast, and 0.55kg of salt.
  • a raising agent a suitable agent being commercially available under the trade mark FACET
  • 0.28kg of a vitamin mix 0.48kg of gluten, 0.9kg of yeast, and 0.55kg of salt.
  • oats and 1500g of water were mechanically liquidised and then mixed with 16kg of flour, 1.17kg of yeast, 3kg of a doughnut concentrate (such as the material commercially available under the trade mark ARKADY SILK) and 8kg of water.
  • the resulting dough was then shaped to produce individual doughnuts which were then fried at approximately 180- 190°C for about 2 minutes either side.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Silver Salt Photosensitive Materials And Non-Silver Salt Photography (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

Une préparation à cuire au four sans matières grasses se compose de flocons d'avoine bien mélangés à de l'eau ou du lait écrémé, et à de la farine de céréales de façon à obtenir une consistence pâteuse. On obtient une pâte onctueuse en mélangeant les flocons d'avoine et la farine à l'eau ou au lait écrémé avant la cuisson.
PCT/GB1992/000838 1991-05-08 1992-05-08 Preparations alimentaires WO1992019109A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4509014A JPH06510179A (ja) 1991-05-08 1992-05-08 調製食品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB919109936A GB9109936D0 (en) 1991-05-08 1991-05-08 Comestible formulations
GB9109936.6 1991-05-08

Publications (1)

Publication Number Publication Date
WO1992019109A1 true WO1992019109A1 (fr) 1992-11-12

Family

ID=10694631

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1992/000838 WO1992019109A1 (fr) 1991-05-08 1992-05-08 Preparations alimentaires

Country Status (5)

Country Link
JP (1) JPH06510179A (fr)
AU (1) AU1685792A (fr)
CA (1) CA2102610A1 (fr)
GB (1) GB9109936D0 (fr)
WO (1) WO1992019109A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995017823A1 (fr) * 1993-12-28 1995-07-06 The Quaker Oats Company Procede de preparation de produits de boulangerie, a faible teneur en matieres grasses
WO1996018304A3 (fr) * 1994-12-16 1996-08-22 Quaker Oats Co Beignets a teneur reduite en graisse frits en grande friture et leur methode de fabrication

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191011247A (en) * 1910-05-06 1911-05-08 James Dennis Roots An Improved Oat Bread, and a Process for the Manufacture thereof.
AT351483B (de) * 1977-10-21 1979-07-25 Hoeflinger Elfriede Verfahren zur bereitung von haferflockenbrot aus einem gemisch von haferflocken und weizen- mehl
DE3504596A1 (de) * 1985-02-11 1986-08-14 Hans Jürgen 2071 Hammoor Dülsen Verfahren zur herstellung von brot

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191011247A (en) * 1910-05-06 1911-05-08 James Dennis Roots An Improved Oat Bread, and a Process for the Manufacture thereof.
AT351483B (de) * 1977-10-21 1979-07-25 Hoeflinger Elfriede Verfahren zur bereitung von haferflockenbrot aus einem gemisch von haferflocken und weizen- mehl
DE3504596A1 (de) * 1985-02-11 1986-08-14 Hans Jürgen 2071 Hammoor Dülsen Verfahren zur herstellung von brot

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CEREAL CHEMISTRY. vol. 60, no. 3, June 1983, MINNEAPOLIS US B. OOMAH: 'BAKING AND RELATED PROPERTIES OF WHEAT-OAT COMPOSITE FLOURS' *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995017823A1 (fr) * 1993-12-28 1995-07-06 The Quaker Oats Company Procede de preparation de produits de boulangerie, a faible teneur en matieres grasses
US5554402A (en) * 1993-12-28 1996-09-10 The Quaker Oats Company Process for preparing baked food products having little or no fat using an oat component as a fat replacement
WO1996018304A3 (fr) * 1994-12-16 1996-08-22 Quaker Oats Co Beignets a teneur reduite en graisse frits en grande friture et leur methode de fabrication

Also Published As

Publication number Publication date
CA2102610A1 (fr) 1992-11-09
GB9109936D0 (en) 1991-07-03
AU1685792A (en) 1992-12-21
JPH06510179A (ja) 1994-11-17

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