Patent Application
20190230941
The present invention relates to a device and to a process that can be carried out with it for producing dimensionally stable foamed foodstuffs from a starch containing raw food mass, which is also referred to as raw dough, which is flowable, respectively pumpable, by continuous warming. The starch containing raw food mass, respectively the dough, is warmed up to a temperature at which it is stable for demoulding. The process has the advantage to produce a dimensionally stable foamed foodstuff by warming also from raw dough which prior to the warming has no sufficient stability. The dough can e.g. be a starch containing dough, respectively be a dough on the basis of starch, having a protein content, e.g. of gluten, which is too low to sustain a structure having gas bubbles in the raw dough.
U.S. Pat. No. 6,399,130 B2 describes a process and a device for producing breadcrumbs by shaping a bread dough into a ribbon which is shaped into a wave form by conveyor belts of different speed and subsequently is conveyed through an oven which is to warm the dough by means of a radiofrequency.
WO 95/18543 A for producing foodstuffs having fibres describes the warming of a dough by means of microwaves or by application of electrical current in a pipe, the cross-section of which diminishes along the way of the flow, wherein the dough in the inner cross-section is heated stronger than adjacent to the wall of the pipe.
EP 2741616 B1 describes the warming of foodstuffs by application of current by controlled electrode segments, wherein the foodstuff can be moved between electrode segments which encircle its circumference.
WO 2017/081271 A1 describes the mixing and dissolving of one of the water-soluble gases CO2 or N2O in pastry dough at a pressure below critical conditions and subsequent foaming by relaxation by means of a nozzle. The obtained foamed dough is subsequently baked in baking moulds.
Embodiments of the invention provide an alternative process for producing a pore-containing foodstuff and an alternative device suitable for performing the process. Preferably, the process is suitable to produce a pore-containing foodstuff from raw dough by warming which raw dough prior to the warming has no sufficient stability for sustaining gas bubbles, especially from raw dough which due to too low a protein content has no stability, especially for a gluten-free dough on the basis of starch.
The invention is now described in greater detail by way of examples with reference to the figures, which show in
Same reference numerals designate functionally equal elements.
Preferred embodiments provide a process and by a device useable for the process for producing a pore-containing foodstuff the matrix of which, which contains the pores, is starch-containing. Preferably, the dough that forms the matrix has a protein content which is so low that the raw starch-containing dough has no stability sufficient for sustaining gas bubbles, especially no stability sufficient to sustain gas bubbles in their distribution and size for at least 10 minutes or for at least 5 minutes. Optionally, the protein content of the raw dough is so low that the raw dough is gluten-free and e.g. does not contain added protein either. The process is characterized in that the dough is flowable, is mixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing the pressure gas foams in the flow-through channel. The mixing of the pressure gas occurs under pressure, preferably at 5 to 60 bar, preferably at 10 to 30 bar. The amount of pressure gas results from the desired pore fraction, e.g. 40 vol.-% to 60 vol.-% at ambient pressure. Preferably, the cross-section of the flow-through channel and the cross-section of the nozzle, optionally a conveyor device or a valve for conveying the dough through the nozzle into the flow-through channel is disposed such that the dough admixed with the pressure gas is expanded through the nozzle, respectively into the flow-through channel, with a rate of the pressure drop of at least 60 bar/min. For controlling the rate of expansion of the foamed dough upon its passing through the nozzle into the flow-through channel a conveyor device and/or a valve can be arranged in front of the nozzle in order to control the flow rate of the dough through the nozzle to a rate of at least 60 bar/min. Generally, a valve can be a pressure-sustaining valve, which preferably is controlled.
For warming the foamed dough the flow-through channel has a section which is immediately adjacent and has at least two electrodes arranged at its circumference in order to apply current to the foamed dough. The application of current to the foamed dough results in a warming of the foamed dough across the cross-section of the flow-through channel which occurs sufficiently fast for generating a stability which is sufficient for demoulding. The warming by application of current to the electrodes occurs e.g. until reaching a temperature at which the starch of the dough gelatinizes and/or up to a temperature at which the protein of the dough denatures, in order to generate the stability sufficient for demoulding. Optionally, the dough is warmed to a temperature in the range of from 72° C. to 120° C., e.g. to 90 to 100° C. Preferably, current of a power which is sufficient for warming the dough to such a temperature within at maximum 30 s to 5 min, preferably within at maximum 2 min or at maximum 1 min is applied to the electrodes. Such an electric power can e.g. be in the range of from 0.5 to 5 kW.
Preferably, the dough is moved at a speed of 0.05 to 10 m/s through the section of the flow-through channel in which the electrodes are arranged. Such a speed, which can be controlled by a conveying device for conveying the dough through the nozzle or by a valve arranged in front of the nozzle, reduces or prevents adhesions, especially to the electrodes and/or in the adjacent section of the flow-through channel.
The movement of the dough in the flow-through channel can be driven by the conveyor device which is arranged upstream of the nozzle. The conveyor device can be a pump and/or a connected pressure gas source, optionally in connection with a controlled valve.
A stability sufficient for demoulding is a stability at which the pore-containing foodstuff after cooling to 20° C. or to 5° C. remains dimensionally stable, e.g. after cooling directly subsequent to the warming, preferably for at least 2 d, e.g. in an atmosphere in which the foodstuff does not dry and preferably does not take up additional humidity. A sufficient dimensional stability is e.g. one at which the pore-containing foodstuff at 20° C. for a dimension of the foodstuff of 5×5×5 cm is indented preferably elastically, by at maximum 10%, preferably by at maximum 5% under a loading having a weight of 420 g and having a flat round contact area having a diameter of 3.5 cm.
The temperature at which the starch in a dough gelatinizes is in the range of from 50 to 90° C., preferably of from 60 to 70° C.
A starch-containing dough and the pore-containing foodstuff produced therefrom preferably has a pore content of the least 40 vol.-% to 60 vol.-%, preferably of 45 to 55 vol.-%. The dough, raw and foamed with pressure gas, can have a density of 450 to 550 kg/m3, e.g. of 500 kg/m3.
In addition to the pressure gas the dough optionally does not contain an added foaming agent. Optionally, the dough may contain yeast as a creator of taste. The pressure gas is mixed to the dough e.g. up to an overpressure of up to 60 bar, e.g. 10 to 50 bar, or 10 to 30 bar, e.g. in a mass ratio of 0.05 to 2 wt.-%, preferably of 0.5 to 1.5 wt.-% pressure gas in relation to dough. From this there results a gas volume proportion of 0.3 to 80%, e.g. from 0.8 to 30% in the product, e.g. bread dough. The pressure gas can be mixed into the raw dough by means of a mixer or in a mixer can be mixed together with the ingredients of the dough to a raw, pressure gas containing dough. The dough can be mixed from its ingredients in batches, preferably continuously.
The mixture can be an impeller type mixer, a whipping machine or a static mixer in combination with a conveyor device. The raw dough is conveyed to the nozzle by means of a conveyor device, which can be arranged upstream or downstream of the mixer. Preferably, the mixer and the conveyor device are formed by an extruder.
Optionally, the pressure of the pressure gas in the raw dough can be controlled by a pressure sustaining valve which is arranged in front of the nozzle, e.g. between a mixer for the dough or a conveyor device and the nozzle. The pressure in the raw dough is preferably sustained, especially by the nozzle and/or by the pressure sustaining valve during the mixing of the pressure gas up to the nozzle. Therein, the conveyor device and the pressure-sustaining valve can be formed by a controlled pump, which preferably is controlled in dependence from the pressure of the raw dough. Preferably, the controlled pump is a gear pump.
Optionally, the dough can be mixed continuously from its ingredients, can be mixed concurrently or subsequently continuously with pressure gas and can be conveyed directly subsequently continuously through the nozzle for foaming and be expanded in the adjacent flow-through channel and be warmed by means of the electric current introduced by way of the electrodes.
The property of the raw dough to be flowable preferably is that the raw dough after the application of, respectively mixing with the pressure gas can be moved through the nozzle and the flow-through channel by means of the conveyor device. The raw dough can, e.g. prior to admixing of the pressure gas, have a viscosity of 1 to 1000 Pas, e.g. 10 to 200 Pas or 100 to 120 Pas, preferably 101 to 103 Pas, e.g. for bread dough, measured at 30° C., preferably at a shear rate of 100/s to 10 000/s, e.g. determined using a capillary viscometer (Rheograph 2002, Göttfert Werkstoff-Prüfmaschinen GmbH, Germany).
Adjacent to the nozzle the flow-through channel can have a constant cross-section. Preferably, at least in the section in which the electrodes are arranged the cross-section has a constant cross-section up to its outlet.
The device and the process performed with it have the advantage that the warming of the foamed dough by means of the electrodes to which current is applied essentially occurs concurrently over its entire cross-section, which lies between the electrodes, and thereby a concurrent and quick solidification is achieved, which results in the formation of a stable matrix on the basis of starch, in which also the pores are stable that are formed from the gas volume. The expansion of the raw dough admixed with the pressure gas through the nozzle into the flow-through channel occurs only directly prior to the subsequent section, in which the electrodes are arranged, so that also a foamed raw dough that has no sufficient stability can be stabilized by the warming prior to collapsing, respectively essentially prior to coalescing of the gas bubbles. Accordingly, the process is also suitable for producing pore containing foodstuffs from starch-containing gluten-free dough which does not contain added protein.
A starch-containing dough can contain or consist of the following components:
The flour can be cereal flour, preferably wheat flour, rye flour, in each case optionally the gluten-free starch fraction thereof, and/or gluten-free starch, e.g. rice flour, buckwheat flour, potato starch, corn flour, corn starch, or a mixture of at least two of these.
The pressure gas can be CO2, N2 and/or N2O.
In
As an example for a pore-containing foodstuff, bread was produced from a gluten-free baking mix on the basis of wheat starch. The baking mix did not contain added protein and no foaming agent, and as a difference to the instructions for use, no yeast was added. The baking mix was mixed with the same mass of water to a dough at 20° C. in a mixer for 2 min. Immediately subsequently, in a container the dough was mixed with an amount of CO2 as pressure gas which at 20° C. had the same volume as the dough, and subsequently was conveyed by means of a pump through a nozzle into a flow-through channel having a constant cross-section, the cross-section of which of 56 cm2 being larger by a factor of approximately 280 than the cross-section of 0.2 cm2 of the nozzle. Directly subsequent to the nozzle, stainless steel electrodes were arranged on opposite inner faces of the rectangular flow-through channel to which alternating current of 1.5 kW was applied. The foamed dough was warmed between the electrodes within ca. 90 s to ca. 80° C. The electric power was adjusted to result in a warming rate of ca. 20 to 60° C./min.
After the warming the pore-containing foodstuff was sufficiently stable for demoulding and showed stability also during a subsequent storage, especially an even distribution of pores across the cross-section of the dough matrix. The pores had sizes in the range of 150 to 4000 μm and therefore corresponded to pores in common white bread.
As an example for a pore-containing foodstuff bread of a dough, which was produced and foamed with CO2 as pressure gas as in Example 1 was warmed to 100° C. in 180 s by application of current of a power of 1.5 kW. The foodstuff produced this way was allowed to cool to 20° C. and was cut to a cube of 5×5×5 cm edge length. The dimensional stability was determined by loading of the cube-shaped foodstuff by a cylindrical weight of 420 g with its flat end face (3.5 cm diameter). This weight indented the foodstuff by approximately 5% of its height, measured as the movement of the weight from the unloaded contact of the upper surface of the foodstuff to the standstill of the sinking movement, which indicates a sufficient dimensional stability of the foodstuff.
| Number | Date | Country | Kind |
|---|---|---|---|
| 10 2017 222 096.1 | Dec 2017 | DE | national |
