DE3700953A1 - High-fibre soft bakery product and process for the production thereof - Google Patents

Abstract

The invention relates to a high-fibre soft bakery product in which the raw dough contains 1 to 70%, preferably about 45%, fruit and/or vegetables in fresh, boiled or frozen or otherwise preserved form, 5 to 95%, preferably 45%, bread-making cereal component in milled, coarsely ground and/or bruised form, 0.1 to 20%, preferably about 3%, of a liquid-binding material, preferably of vegetable origin, in total 1 to 50%, preferably 7%, raising agent, liquid and salt and materials contained therein for flavouring, preferably of vegetable origin, for acidification, for sweetening, if necessary, for preservation and/or other known dough additives. This high-fibre soft bakery product is produced in that the amount of the fruit and/or vegetable necessary for a batch is comminuted in a suitable manner to piece sizes of 0 to 20 mm, then, in a suitable container with stirring, in a ratio according to the invention, cereal component, water - if desired with an added amount according to the invention of vegetable juice - raising agent, salt and other dough additives known per se and a moisture binding-material corresponding to the invention in an amount and type according to the invention are added and processed to form a dough, which is then baked to completion in portions or as a whole.

Description

The invention relates to a pastry with high fiber salary.

Deficiency symptoms caused by the modern form Nutrition, prevention or correction are pastries known that using all components of ver de-husked cereals are produced. These are generally referred to as whole grain pastries. The maximum possible fiber content in these pastries speaks to that of the cereals used and thus finds a natural upper limit. Pastries are also known Doughs are enriched with fiber extracts, such as Example with bran or carob flour. But there are especially for soft pastries, but also for hard or Crunchy biscuits, only very limited additional quantities possible without to adversely affect the specific bakery properties. In particular, pastries are for example Cut resistance, volume weight, type and uniformity the pores and elasticity in the case of soft pastries and breakage behavior and to mention the hardness of the structure of crispy biscuits.

There have been no attempts in the recent past lacks to specifically target certain ingredients in pastries wrestle - for example sugar, starch, etc. - or dress up chern - cellulose, hemicellulose, pectins etc. In printing document DE-OS 24 38 597 is by using sugar substitute substances such as sorbitol and flour substitutes such as soy protein and Gum arabic, a crispy biscuit made that mines calorific value. In the publication DE-AS 26 49 277 describes a method in which chemical or thermal conversion of water-insoluble, swellable Materials water can be incorporated into bread pastries that substitutes such high-calorie bread ingredients. DE-OS 31 31 432 describes the use of spring flour, a material which is characterized by thermal and chemical treatment, for example from grain and / or  Potatoes are made to incorporate higher proportions of bran in a pastry. In the publications DE-AS 23 40 434, DE-AS 28 12 543 and DE-OS 35 04 596 Bread making process described in which a pre handling of individual dough components is necessary. The before treatment consists of a hydration reaction an accumulation and storage of water at an elevated temperature. The latter publication states that no suitable product is obtained without pretreatment.

The invention is based on the object, a soft pastry to produce the same excellent properties with regard to cut resistance, volume weight, type and Uniformity of the pores and elasticity of the structure, a greatly reduced calorific value, and increased ballast has substance content. This object is achieved with the soft pastries according to the invention and by the method on which the invention is based particularly well solved for the production of the soft pastries. According to the features of the invention, the solution is to that:

• the mixture of the components leads to a dough the 1-70%, preferably around 45%, fruit and / or Vegetables in fresh, boiled or frozen or otherwise preserved form, 5 to 95%, preferably 45%, bread grain component in ground, crushed and / or bruised form, 0.1 to 20%, preferably around 3% of a liquid-binding material, preferably of vegetable origin and 1 to 50%, preferably 7% on other components known per se, such as blowing agents medium, liquid, salt and other materials contains.

There is further development of the inventive idea the solution to the problem is that:

• - as fruit pome fruit - especially pears -, stone fruit - especially plum and / or soft fruit - in particular whose strawberries are placed in the batter, as vegetables root vegetables - especially carrots and / or Asparagus, leafy vegetables - especially the types of cabbage,  such as white cabbage or red cabbage etc. -, leek vegetables - ins special onions and / or leeks - or / and tubers vegetables - especially celery and / or potatoes in the dough is brought in
• - the bread cereal component from wheat, rye and / or Barley, alone or in mixtures, and also Corn additives can be used
• - Oat, rice and / or as a liquid-binding material Millet is used, the material being peeled Grain, crushed, crushed and / or ground used becomes,
• - through flavor-weakening additives, especially raw ones Potatoes, or flavoring additives, in particular raw onions, targeted flavors, especially the intensity of the taste,
• - by the selection of the fruit and / or vegetable component, their quantitative proportion in the dough, through the selection the grain component and its composition and / or the selection of natural additives certain characteristics, such as calorific value, mineral content, especially iron, potassium, calcium and / or Magnesium content, vitamin content and / or fiber content optimized composition is achieved, the baked product for use in dietetics and Therapy is suitable and
• - The vegetable component in fermented form, preferably is used as sauerkraut.

When developing a manufacturing process for one of the Invention according to soft pastries surprisingly found that none of the used Main components other than crushing any special ones Pretreatment required. It was also shown that the manufacturing method according to the inventive idea can be used unexpectedly versatile and therefore has a universal character. According to the procedure Claim, the invention consists in that:

• - The amount of fruit and / or vegetables required for a batch suitably to piece sizes from 0 to 20 mm crushed, then in a suitable container Stir in a ratio according to the invention  Grain component, water - if necessary with one of the Amount of vegetable juice added according to the invention -, blowing agent, Salt and other known dough additives and in an amount according to the invention and form one of the Invention corresponding moisture-binding material until a uniform doughy consistency is reached is blended and the resulting dough when using Yeast or leaven as leavening agent until When the approx. Three times the volume of the dough is reached, let stand and go again after kneading again is left until the dough volume changes again has enlarged about 30%, whereupon the resulting dough portioned or as a whole in an oven or otherwise suitable device at suitable temperature is baked,
• - the dough is baked in two phases, initially 5 to 20 minutes, preferably around 10 Minutes at around 225 to 275 ° C, preferably 250 ° C, baked and then 15 to 90, preferably 40 to 75 Minutes with falling heat at 150 to 200 ° C, preferably baked 170 to 180 ° C,
• - the liquid additives to the dough - in the form of water, Milk, vegetable and / or fruit juices - in quantity, measured on the amount and liquid content of fruit and / or Vegetable component, reciprocally adjusted so that a Dough of evenly tough consistency is created and
• - in the case of fruit and / or vegetables which are rich in liquids, such as asparagus, and processing large portions in the dough, especially over 35% of the dough weight, the No free liquid is added to dough.

It showed up in many trial runs after the invention appropriate process that the manufacturing process ratio moderately insensitive to smaller tolerances in compliance the process conditions responded so that in all cases a soft pastry with good properties was achieved.  

The advantages of the pastries according to the invention are Example of a "sauerkraut bread", which after the recipe according to the invention with a share of around 40% Drained weight sauerkraut in the dough according to the invention Process was made in the excellent cut strength, a uniform medium pore size, a good one Bread elasticity, which neither crumbles nor smears. In addition, a bread structure is created that directly with a commercially available, normal flour bread is cash. A special advantage is nutritional Generic view created by the pastries according to the invention. So the "sauerkraut bread" according to the invention Recipe of the calorific value based on the weight unit reduced by around 40%. The low carbohydrate content of Vegetables, especially sauerkraut, lead to one pastries also valuable for dietetics. In "Sauerkraut Bread" is additional due to the lactic acid fermentation of the white cabbage a high proportion of physiologically valuable right-handed Contain lactic acid. Another advantage is that the Starting materials for the pastries according to the invention are neither chemical or thermal pretreatment and thus directly as natural products or products of natural fermentation can be used.

The advantages of the manufacturing method according to the invention of the pastries according to the invention are mainly that the manufacturing process contains no process steps that a bakery are alien and the dough is in production no special preparation devices required and in Baking is insensitive to temperature tolerances. If, for example, sauerkraut is used, the otherwise usual acidification, for example with sourdough.  

Even fermented vegetables with a high moisture content, such as Leave leek, celery, potatoes, asparagus etc. for example yourself through the advantages of the manufacture according to the invention process for an excellent soft pastry, such as bread, to process. In addition, there is an advantage of the invention Manufacturing process in it, including fruit, such as Process plums, pears, etc. into pastries.

Astonishingly showed loaves of bread after the invention according production process with the recipe according to the invention doors were baked, all without distinction of the used Vegetables or fruits these excellent pastry properties.

In dietetics, medical and / or homeopathic Therapeutics also work to reduce the Calorific value of the pastries according to the invention also the content substances of vegetables or fruits, depending on the diagnosis can be specifically incorporated into the therapy out:

• - Celluloses, pectins, hemicelluloses, etc., which are summarize under the collective term fiber to let,
• - vitamins,
• - minerals,
• - essential oils, etc.

Of the types of vegetables mentioned in the pastry examples are for example the following therapeutic properties in general known:

• - Sauerkraut: aids digestion, stimulates the metabolism, rich in vitamins and minerals biological lactic acid builds fatty and Excess water, low in calories,
• - Celery: highly diuretic, improves circulation, prevents rheumatism, low in calories,
• - Leek: rich in vitamins, high iron content, sulfur contains, contains essential oils, stimulates the Digestion on, low calorie,  
• - Asparagus: rich in minerals, low in carbohydrates (i.e. ideal vegetables for diabetics) Digestion, has a draining effect, low in calories,
• - Carrots: rich in vitamins, low in calories,
• - Potatoes: rich in minerals, especially potassium and Calcium for drainage, magnesium for the heart and nervous system, iron for blood formation and against states of exhaustion, rich in vitamins, especially A, E, C, almost all vitamins of the B group, high in protein and low in calories.

Surprisingly, the production showed of the pastries according to the invention that the typical vegetables Own taste nuances, especially the pronounced Own taste of sauerkraut in the baked product is weakened. The "sauerkraut bread" obtained is almost tasteless. Therefore, there is also one with these breads Flavoring with known additives, such as caraway, anise, Fennel and others easily possible. Furthermore can be easily digested natural Additives such as mustard seeds, juniper berries and others put in such loaves. Used in the sauerkraut bread recipe part of the flour is replaced by raw potatoes one, depending on the proportion, ultimately a completely odorless and tasteless bread.

If an "acid herb bread ", shows this in addition to the already Favorable properties described long keeping fresh fortune, it is short in bite, neutral in taste and loose in the structure. It will bake a tasty bread that an enrichment of modern nutrition in every respect represents and in particular the range for dietetics advantageously expanded.

Example 1: Recipe and Production of "Sauerkraut Bread"

As an example of a pastry according to the inventive idea So-called sauerkraut bread is particularly suitable. For a 3.5 pound sauerkraut bread, 770 g drained weight commercially available sauerkraut from the canned or from the barrel minced with a meat grinder through a 6 mm disc. The dripping juice is opened in a suitable container captured. The crushed sauerkraut is in a kneader submitted, mixed with 10 g of baker's yeast and 740 g of rye flour 997 and kneaded smooth. The batch will now be let go until it has reached around three times the volume. The times for the rising depend on the respective dough temperature maturity. With kneading again, about 40 g of sauerkraut juice and added about 200 g of water. Regarding the kneading device, it can also be advantageous to use the liquids add in the first kneading pass. Except for the liquid 10 g of table salt, 200 g of wheat flour and 60 g of oatmeal kneaded. When the dough is smooth, it turns into a Greased form given and left to go again until the volume has increased by around 30%. The dough is then ten minutes in one at around 250 ° C Baked the preheated oven, then at around 180 ° C Continue baking for 65 minutes. The total baking time is thus around 75 minutes. Then the sauerkraut bread removed from the oven in the usual way and cooled.

The cereal flour content in the "sauerkraut bread" can be reduced, the addition of water minimized and the amount of moisture components with low calorific value are maximized, if, for example, in the above approach with sauerkraut together 230 g raw potatoes, crushed, the mixture with 200 g rye flour, 220 g wheat flour, 40 g baker's yeast and 10 g sauerkraut juice made into a dough. The dough should go as described above and in the second kneading pass with 60 g oatmeal, 520 g wheat flour and for additional Promote digestibility with 20 g of ground mustard seeds kneaded into a dough. The second go of the dough and baking is as described above.  

Example 2: Recipe and preparation of a mixed vegetable bread in the form of a "celery-carrot-potato bread"

Another example of one according to the inventive idea You get pastries if you add 100 g of celery as fresh vegetables, 340 g carrots and 500 g potatoes by suitable measure shredded, shredded, scraped, etc. and with 400 g of wheat flour, 140 g of rye flour and 125 g Water mixed into a dough. After adding about 20 g Bakery yeast and, depending on your taste, 15 to 30 g of table salt the dough kneaded smooth and until triple Let the dough volume rise. Knead again for flavoring around 60 g fresh onions, 400 g wheat flour and added 60 g of oatmeal for liquid binding. When the dough is smooth, it turns into a greased form given and left to go again until the Dough volume has increased by around 30%. The baking process will as in Example 1, but the total baking should time is around 50 minutes.

Example 3 Recipe and production of an "asparagus bread"

The inventive ideas are in an "asparagus bread" realized in a particularly high degree. When baking this Bread has a bread yield of around 190 to clear reached over 200, while the calorific value of "Asparagus bread" to around two thirds compared to one conventional wheat-rye mixed bread is reduced. In addition, the pastry with those contained in the asparagus Enriched with minerals and trace elements. 1000 g asparagus - fresh or canned, then drained - are suitably, e.g. B. as in Example 1 with minced in a meat grinder, with 200 g rye flour type 997, 340 g of type 405 wheat flour and 40 to 60 g of yeast in one suitable container by hand or mechanically to a dough processed. Then let the dough rise until it is the dough volume has tripled. Kneading 60 g oatmeal, 400 g wheat flour type 405 and, depending on taste, 25 to 40 g of salt added. If the  Kneaded dough smoothly, leave it as in Example 1 go in the form until a volume increase of around 30% is reached. The baking process is as in example 1, however, is baked at 175 ° C for about 60 minutes, so that the total baking time is 70 minutes. It is noteworthy that this bread is completely foreign liquid is produced.

Example 4 Recipe and production of a "leek bread"

According to Example 3, a "leek bread" is obtained if instead of 1000 g asparagus, use 1000 g leek leek. This leek bread has a particularly piquant taste. Because of the high iron content of leek leek, this can Pastries are particularly good in homeopathic therapy be used for iron deficiency symptoms.

Example 5 Recipe and production of a "fruit bread"

In example 3, replace the asparagus with 1000 g Fruit, for example plums - fresh or as Frozen fruit - or 1000 g pears - fresh or as Canned, then drained - you get a "plum bread" or a "pear bread". The dough then obtained requires a shorter total baking time. The dough is made after baking for ten minutes at around 250 ° C in falling heat baked for around 40 minutes at around 175 ° C.

Each of the examples given as examples can easily be used pastries in the fruit or vegetable component further varied be or mixtures of different fruits and / or vegetables species are used. According to the method according to the invention was able to go beyond the examples mentioned Carrots alone or various sauerkraut leeks Mixtures are processed successfully. Amazingly good processing results and tasty, excellent pastries due to good baking properties produced by the method according to the invention, in which  the fine flour component of the dough largely from whole grain flour or meal has been replaced. For example, one Mixture of 840 g wheat meal and 100 g wheat flour type 405 processed. The flavoring of the soft pastries also resulted to surprisingly good results. While by adding even small amounts of potatoes have their own strong taste vegetables, for example sauerkraut and leek could be reduced in a targeted and graded manner the addition of, for example, 50 g of raw onions to achieve spicy soft pastries with onion flavor. It is advantageous according to the inventive method that also the onion raw, without pretreatment in the form of Roasting can be used so that all thermally sensitive ingredients of the onion largely preserved stay. These and other variants are easily possible without to leave the inventive ideas.

Claims (12)

1. Soft pastries, made from a dough which consists partly of bread cereals, such as wheat, rye or barley, in prepared form, such as, for example, ground or crushed, blowing agent, liquid and salt, characterized in that the raw dough comprises 1 to 70% , preferably around 45%, fruit and / or vegetables in fresh, boiled or frozen or otherwise preserved form, 5 to 95%, preferably 45%, bread grain component in ground, crushed and / or crushed form, 0.1 to 20%, preferably around 3% of a liquid-binding material, preferably of vegetable origin, in total 1 to 50%, preferably 7% of blowing agent, liquid and salt and materials contained therein for flavoring, preferably of vegetable origin, for acidification, for sweetening, optionally for preservation and / or contains otherwise known dough additives. 2. Soft pastries according to claim 1, characterized records that as fruit pome fruit, especially Pears, stone fruit, especially plums, and / or berries fruit, especially strawberries, are introduced into the dough. 3. Soft pastries according to claim 1 or 2, characterized ge indicates that as a vegetable root vegetables, preferably carrots and / or asparagus, leafy greens, especially types of cabbage, such as sauerkraut, leek vegetables, such as Onions and / or leek, and / or bulbous vegetables, in particular other celery and / or potatoes, introduced into the dough will. 4. Soft pastries according to claim 1 to 3, characterized ge indicates that the bread cereal compo nente from wheat, rye and / or barley, alone or in mixtures, with corn additives ver can be applied.   5. Soft pastries according to one of claims 1 to 4, characterized characterized that as liquid binding material oats, rice and / or millet used is, the material as a peeled grain, crushed, crushed and / or ground is used. 6. Soft pastries according to one of claims 1 to 5, characterized characterized by aroma-weakening Additives, especially raw potatoes, or flavoring Additives, especially raw onions, targeted taste nuances, especially the intensity of taste be put. 7. Soft pastries according to one of claims 1 to 6, characterized characterized by the selection the fruit and / or vegetable component, the quantitative Proportion in the dough, by selecting the cereal component as well as their composition and / or the selection of natural additives based on certain characteristics, such as Example calorific value, mineral content - especially Iron content, potassium, calcium and / or magnesium content -, Vitamin content and / or fiber content optimized Has composition and for example for ver is suitable in dietetics and therapy. 8. Soft pastries according to one of claims 1 to 7, characterized characterized in that the vegetable component in fermented form, preferably as sauerkraut is set. 9. A method for producing a claims 1 to 8 appropriate soft pastries from the components according to the invention, characterized in that the amount of fruit and / or vegetables required for a batch suitably to piece sizes from 0 to 20 mm crushed, then in a suitable container Stir in a ratio according to the invention  Grain component, water - if necessary with one of the Amount of vegetable juice added according to the invention -, blowing agent, Salt and other known dough additives and in an amount according to the invention and form one of the Invention corresponding moisture-binding material until a uniform doughy consistency is reached is blended and the resulting dough when using Yeast or leaven as leavening agent until When the approx. Three times the volume of the dough has been reached, let stand and go again after kneading again is left until the dough volume changes again has enlarged about 30%, after which the resulting dough portioned or whole in an oven or otherwise suitable device at suitable temperature is baked. 10. The method according to claim 9, characterized by baking in two phases at two temperatures, initially 5 to 20 minutes, preferably around 10 Minutes at around 225 to 275 ° C, preferably 250 ° C, baked and then 15 to 90, preferably 40 to 75 Minutes with falling heat at 150 to 200 ° C, preferably baked 170 to 180 ° C. 11. The method according to claim 8, characterized records that the liquid additives for Dough - in the form of water, milk, vegetable and / or Fruit juices - in quantity, measured by quantity and the liquid content of the fruit and / or vegetable component, can be set reciprocally so that a dough of uniformly tough consistency is created. 12. The method according to claim 8 or 9, characterized characterized in that when highly liquid Fruits and / or vegetables containing fruit, such as for example asparagus, and processing large portions in the dough, especially over 35% of the dough weight, no free liquid is added to the dough.