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WO1996011577A1 - Systemes de pates moulees prealablement, fourrees ou garnies - Google Patents

Systemes de pates moulees prealablement, fourrees ou garnies Download PDF

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Publication number
WO1996011577A1
WO1996011577A1 PCT/EP1995/004033 EP9504033W WO9611577A1 WO 1996011577 A1 WO1996011577 A1 WO 1996011577A1 EP 9504033 W EP9504033 W EP 9504033W WO 9611577 A1 WO9611577 A1 WO 9611577A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
oil
flour
water
barrier layer
Prior art date
Application number
PCT/EP1995/004033
Other languages
English (en)
Inventor
Karin Boode-Boissevain
Jacobus Dijkshoorn
Rudolf Richardus Schreurs
Original Assignee
Unilever N.V.
Unilever Plc
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 Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU38421/95A priority Critical patent/AU3842195A/en
Publication of WO1996011577A1 publication Critical patent/WO1996011577A1/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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Definitions

  • Dough systems that are provided with a moist topping or filling, such as pizzas, or pastries, such as Quiche Lorraine, are well known.
  • a moist topping or filling such as pizzas, or pastries, such as Quiche Lorraine.
  • the topping or filling is moist, a problem arises during baking and microwaving of the product. It was found that during baking and storage the moisture present in the topping or filling material migrates to the dough layers of the product, thereby reducing the crispness of the product after microwaving and making it soggy.
  • a frozen pizza is made with improved microwavable properties, which product includes a crust comprising a first and a second crust element.
  • the first crust element is a baked cracker-type dough material having a water content of less than 5%
  • the second element comprises a baked bread dough-type crust having a moisture content of 20-40%.
  • the cracker dough absorbs excess moisture present in the oven that is liberated during microwave cooking of the product.
  • the pizza topping is added to the second crust after baking of the crust.
  • the above solution therefore requires the use of a cracker dough, which will adversely affect the taste performance of the pizza. It will further be ineffective against moisture migration from the topping to the crust.
  • EP 383,134 according to which filled short-crust dough systems, such as Quiche Lorraine, can be obtained by providing a dough layer with a layer of an edible film of collagen, whereupon the filling or topping is added to the collagen layer.
  • filled short-crust dough systems such as Quiche Lorraine
  • Edible films which can be applied as moisture barrier in food products, such as pizza's are disclosed in EP 547.551. These layers are composed of 5 - 40 % starch; 5 - 40 % gelatin; 10 - 40 plasticizer; 5 - 40 % lipid and 5 - 40 % water. Above films are thus rather complicated mixes of many components. This complicates its preparation. Moreover water is mentioned as an essential ingredient. However the presence of water limits the waterbinding capacity of the film composition. The waterbarrier properties of these films are therefor rather limited.
  • the coating comprises a mixture of a glazing agent and an emulsion stabilizer.
  • Examples thereof are tapioca dextrin and a modified starch
  • the coating further contains relatively high amounts of water (about 40 % according to the only example given) . Therefore these coatings will possess very limited waterbinding capacity.
  • our invention concerns in the first instance unbaked or pre-baked, pre-moulded dough, preferably pizza or short-crust dough provided with a moisture barrier layer, wherein the pre-moulded dough comprises:
  • the barrier layer comprises less than 5 wt % of water and oil and at least one water binder in a weight ratio of (90:10) to (20:80) as (oil : water binder) while the barrier layer is 0.1-35 wt.%, preferably 1 - 15 wt % of the weight of the dough layer.
  • the water binder can be selected from the group consisting of flour, natural and/or modified starch, natural gum, gelatin, vegetable fibres, carbohydrate and pectin.
  • Some of these components, e.g. flour, can contain some "natural" water. This natural water is not included in above amount of less that 5 wt % in the barrier layer. The best results were obtained with waterlevels in the barrier layer of 3 wt % or less.
  • the flour : oil ratio in the flour encapsulated in oil suitably ranges from 10-75 wt.% of flour : 90-25 wt.% of oil.
  • Any known leavener so including chemical leaveners, such as NaHC0 3 , can be applied.
  • the moisture barrier layer is provided to one side of the dough layer, whereupon the filling or topping is provided in contact with the barrier layer.
  • Our invention also concerns the use of a barrier layer comprising an oil and at least one water binder for the prevention of water transport between the pre-moulded dough and the filling, wherein the barrier layer comprising less than 5 wt % of water and oil and water binder in a weight ratio of (90-20) oil : (10-80) water binder is used to improve the microwavability of the product.
  • Another embodiment of our invention is a process for the preparation of unbaked or pre-baked, pre-moulded dough products, wherein :
  • a dough is made from : 25 - 65 Wt.% of flour
  • an oil and flour are mixed in a weight ratio of 90-25% oil to 10-75% flour;
  • step (3) the flour encapsulated in oil obtained in step (2) is added to the components of step (1) in an amount of 0-35 wt.% (calculated on the total product) , while in step (1) or in step (3) always some fat is added;
  • step (3) the dough of step (3) is provided with the barrier layer of step (4) , using so much barrier layer that in the end product 1-35 wt.% of barrier layer is present (on the dough layer) ;
  • step (5) while optionally the product of step (5) is baked at at least 150°C for at least 15 minutes and optionally
  • a topping is provided to the baked or unbaked dough of the products from step (5) or (6) in contact with the barrier layer.
  • the pre-moulded dough system always contains some fat. This fat can be added per se to the dough or it can be the fat originating from the flour encapsulated in oil.
  • the doughs were prepared by mixing of the ingredients (Comparative Example A and Example C) in an Eberhardt mixer (2 minutes slowly; 3 minutes fast) .
  • the dough temperature was 20°C.
  • the doughs were allowed to rest for 10 minutes, rolled out to 1.8 mm thickness and allowed to rest again for 10 minutes.
  • the doughs were cut into circles of 21 cm diameter.
  • Example C a barrier layer was prepared by mixing of oil and flour in a 1:1 weight ratio.
  • the barrier layer was lubricated onto the pre-moulded dough in a layer of about 1.5 mm.
  • the circles of doughs were provided with the barrier layer (one side) .
  • the laminate obtained was proofed for 20 minutes at 35°C and R.H. : 70%.
  • the products were baked for 17 minutes at 160°C (top) to 230°C (bottom) .
  • the baked products were provided with a topping and stored at -20°C for 14 days.
  • the flour encapsulated in fat was prepared by mixing of the components.
  • the ingredients according to the recipe were mixed in an Eberhardt mixer.
  • the dough was rolled out to 3 mm. This dough was cut into pieces of 23 x 40 cm. These pieces of dough were provided with a barrier layer of oil and flour (weight ratio 1:1) of about 1.5 mm thickness.
  • An apple filling was brought onto the laminate in contact with the barrier layer. The dough was folded around the apple filling. Sugar was applied on top of the folded dough and the product was baked for 60 minutes at 180°C.
  • the apple pie so obtained, or pieces thereof obtained after cutting it displayed excellent properties after microwaving (crisp and dry), even after frozen storage.
  • a Quiche dough was prepared, using the following recipe :
  • Cubes of flour encapsulated in fat were made by mixing and cutting of the fat/flour mixture.
  • the dough obtained was rolled out to 2.75 mm.
  • This dough was provided at the top with a layer of the barrier layer of oil and flour (ratio 1:1) as applied in Example I. 42 g of a standard Quiche Lorraine filling was put on top of the barrier layer. The Quiche was baked at 210°C for 25 minutes. The product obtained displayed excellent crispness and dryness when microwaved after storage for 14 days at -20°C.

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

Abstract

Ces produits à base de pâtes non cuites ou précuites, telles que des pâtes à pizza ou des pâtes brisées, possèdent de bonnes propriétés de cuisson au four à micro-ondes, lorsqu'ils sont pourvus d'une couche faisant écran à l'humidité. En conséquence, la pâte moulée préalablement comprend: 25 à 65 % de farine, 0 à 40 % de matière grasse, 0 à 5 % de sel, 0 à 7 % de levain, 0 à 35 % d'une farine encapsulée dans de l'huile ou dans une matière grasse, 10 à 50 % d'eau; tandis que la couche écran présente comprend moins de 5 % en poids d'eau et d'huile ainsi qu'une substance hydrophile dans un rapport de (90:10) à (20:80), cette couche représentant 0,1 à 35 % en poids du poids de la couche de pâte.
PCT/EP1995/004033 1994-10-13 1995-10-12 Systemes de pates moulees prealablement, fourrees ou garnies WO1996011577A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU38421/95A AU3842195A (en) 1994-10-13 1995-10-12 Pre-moulded, filled or topped dough systems

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94202971 1994-10-13
EP94202971.1 1994-10-13

Publications (1)

Publication Number Publication Date
WO1996011577A1 true WO1996011577A1 (fr) 1996-04-25

Family

ID=8217272

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/004033 WO1996011577A1 (fr) 1994-10-13 1995-10-12 Systemes de pates moulees prealablement, fourrees ou garnies

Country Status (3)

Country Link
AU (1) AU3842195A (fr)
WO (1) WO1996011577A1 (fr)
ZA (1) ZA958392B (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0931457A1 (fr) * 1998-01-26 1999-07-28 Societe Des Produits Nestle S.A. Pâte garnie croustillante après cuisson aux micro-ondes
EP1042956A1 (fr) * 1999-04-09 2000-10-11 Societe Des Produits Nestle S.A. Pâte de pizza garnie
US6500475B1 (en) * 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
EP1430789A1 (fr) * 2002-12-19 2004-06-23 National Starch and Chemical Investment Holding Corporation Barrière contre l'humidité pour produit alimentaire.
EP1563736A1 (fr) 2004-02-09 2005-08-17 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Produit de boulangerie pour préapartion au four micro-ondes
DE102007030732A1 (de) * 2007-07-02 2009-01-08 Roth, Erika Folie, die Aufschnitt und Brötchen vor Aufweichung schützt
FR2938404A1 (fr) * 2008-11-20 2010-05-21 Martine Specialites Fond de tarte a barriere contre les transferts d'eau et procede de fabrication associe
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1987003453A1 (fr) * 1985-12-16 1987-06-18 Wisconsin Alumni Research Foundation Barriere sous la forme d'un film comestible resistant au transfert de vapeur d'eau
WO1992001394A1 (fr) * 1990-07-25 1992-02-06 Devro Limited Pellicule de protection contre l'humidite
EP0547551A1 (fr) * 1991-12-16 1993-06-23 National Starch and Chemical Investment Holding Corporation Film comestible
GB2275171A (en) * 1993-02-20 1994-08-24 Forrester Foods Limited Process for making a pizza base

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1987003453A1 (fr) * 1985-12-16 1987-06-18 Wisconsin Alumni Research Foundation Barriere sous la forme d'un film comestible resistant au transfert de vapeur d'eau
WO1992001394A1 (fr) * 1990-07-25 1992-02-06 Devro Limited Pellicule de protection contre l'humidite
EP0547551A1 (fr) * 1991-12-16 1993-06-23 National Starch and Chemical Investment Holding Corporation Film comestible
GB2275171A (en) * 1993-02-20 1994-08-24 Forrester Foods Limited Process for making a pizza base

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0931457A1 (fr) * 1998-01-26 1999-07-28 Societe Des Produits Nestle S.A. Pâte garnie croustillante après cuisson aux micro-ondes
WO1999037158A1 (fr) * 1998-01-26 1999-07-29 Societe Des Produits Nestle S.A. Pate garnie croustillante apres cuisson aux micro-ondes
US6503546B1 (en) 1998-01-26 2003-01-07 Nestec S.A. Crisp filled pastry after microwave baking
EP1042956A1 (fr) * 1999-04-09 2000-10-11 Societe Des Produits Nestle S.A. Pâte de pizza garnie
US6500475B1 (en) * 2000-01-14 2002-12-31 Schwan's Sales Enterprises, Inc. Edible dough support
EP1430789A1 (fr) * 2002-12-19 2004-06-23 National Starch and Chemical Investment Holding Corporation Barrière contre l'humidité pour produit alimentaire.
EP1563736A1 (fr) 2004-02-09 2005-08-17 Dr. AUGUST OETKER NAHRUNGSMITTEL KG Produit de boulangerie pour préapartion au four micro-ondes
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
DE102007030732A1 (de) * 2007-07-02 2009-01-08 Roth, Erika Folie, die Aufschnitt und Brötchen vor Aufweichung schützt
FR2938404A1 (fr) * 2008-11-20 2010-05-21 Martine Specialites Fond de tarte a barriere contre les transferts d'eau et procede de fabrication associe
EP2191723A1 (fr) * 2008-11-20 2010-06-02 Martine Specialites Fond de tarte à barrière contre les transferts d'eau et procédé de fabrication associé

Also Published As

Publication number Publication date
AU3842195A (en) 1996-05-06
ZA958392B (en) 1997-04-07

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