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Title:
LONG-LIFE CROISSANT PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2017/003394
Kind Code:
A1
Abstract:
The invention is repetitive leavening of a mixture of dough and water in a given temperature, period and humidity using an enzyme and repeating said leavening procedure by adding dough and water thereon and consequently obtaining a sourdough of pH of a range of 3,7-4,2, and using said sourdough in production of croissant.

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Inventors:
SENER, Dilek (Merkez Mahallesi 2. Arifaga Sokak No:3, Yenibosna, Istanbul, TR)
Application Number:
TR2016/000093
Publication Date:
January 05, 2017
Filing Date:
June 30, 2016
Export Citation:
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Assignee:
ELVAN GIDA SANAYII VE TICARET ANONIM SIRKETI (Merkez Mahallesi 2. Arifaga Sokak No:3, Yenibosna, Istanbul, TR)
International Classes:
A21D8/04; A21D13/00
Foreign References:
US20070059403A12007-03-15
EP2548946A12013-01-23
US4238512A1980-12-09
Other References:
ANONYMOUS: "3 Stufen Sauerteig herstellen - Backen ohne Hefe - Alles ist bekömmlicher und bleibt länger frisch | Ohne Mist", 8 June 2014 (2014-06-08), pages 1 - 5, XP055307033, Retrieved from the Internet [retrieved on 20160930]
None
Attorney, Agent or Firm:
ERIMAN, Mehmet Orhan (Markiz Patent Limited Sirketi, Barbaros Bulvari No:66 Huzur Apt. K:3 D:9, Besiktas/Istanbul, TR)
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Claims:
CLAIMS

1. A croissant production method of the invention, characterized in that it comprises stages of:

- Preparation of enzyme-containing dough (100)

- First leavening (200)

- Formation of semi-finished dough (300)

- Second leavening (400)

- Formation of semi-finished dough (500)

- Third leavening (600)

- Control and Refreshing (700)

- Sourdough (800).

2. The croissant production method according to Claim 1 characterized in that an enzyme is used for sourdough production.

3. The croissant production method according to Claim 1 characterized In comprising the stage of mixing of 1 unit of flour and ½ unit of water in the preparation of enzyme-containing dough (100) stage.

4. The croissant production method according to Claim 1 charactenzed in comprising the stage of holding of 1,5 units of enzyme-containing dough mixed and homogenized in the previous stage to be leavened in an environment of a temperature degree of 26-32 °C and humidity of 50-80% for a period between 24-30 hours in the first leavening (200) stage.

5. The croissant production method according to Claim 1 characterized in comprising the stage of mixing for 15-20 minutes by adding 1,5 units of flour and 0:75 unit of water to the mixture of which volume had increased in the formation of semi-finished dough (300) stage.

6. The croissant production method according to Claim 1 characterized in comprising the stage of holding of 3,75 units of semifinished dough formed in the previous stage in an environment of a temperature degree of 24-32 CC and humidity of 50-80% for a period between 8-16 hours in the second leavening (400) stage.

7. The croissant production method according to Claim 1 characterized in comprising the stage of mixing for 15-20 minutes by adding 1 unit of flour and ½ unit of water to 1 unit of semi-finished product leavened for a second time in the previous stage in the formation of semi-finished dough (500) stage,

8. The croissant production method according to Claim 1 characterized in comprising the stage of holding of 5,25 unit semi-finished dough in an environment of a temperature degree of 24-32 °C and humidity of 50-80% for a period between 8-16 hours in the third leavening (600) stage.

9. The croissant production method according to Claim 1 characterized in comprising the stage of refreshing of the dough which has increased in volume and amount in the control and refreshing (700).

10. The croissant production method according to Claim 1 characterized in comprising the stage of adding , flour, water, fresh yeast, oil, egg and protectant to the sourdough mentioned in said stages, rendering it into a wafer in special conditions thereby folding by adding oil therein, repeating of the folding procedure and leavening in 28-34 °C and 80% humidity for 3-5 hours by being roiled by being cut in dimensions and shapes appropriate for croissants and comprising the stage of baking after said leavening.

Description:
LONG-LIFE CROISSANT PRODUCTION METHOD

Subject of the Invention

This invention relates to an industrial long-life croissant production method. The invention particularly contains a product and production method relating to sourdough production with enzyme and prevention of staling and spoiling of croissant products by this sourdough by means of natural ways during their shelf lives.

Present Technical Field

The croissant that is common in particularly Europe and known as a kind of cake is, in general terms, a baked bakery product having oily, multi-layered, wafer-like inner structure filled with creams such as chocolate etc. Recently, it is the most desired feature in croissant food having industrial production and use that it keeps freshness without being stale and spoiled for a long time. It is desired that the croissants stay both soft and fresh in industrial production and sales and also keep this feature in shelves for a long time. For this purpose, croissants with different additives are put on market; these products are unnatural and the additives used fails to protect expected quality during shelf life of the croissant properly.

Object and Description of the Invention Object of the invention is to produce a sourdough with natural methods and to prepare dough using this sourdough in main croissant dough recipe and to obtain a croissant product by processing the prepared dough in special process and conditions. One advantage of the method of the invention is fermentation in special conditions by use of enzyme in the sourdough production. Thusly, a sourdough is obtained having very special flavor components for product taste and having a special organic acid content to prevent spoiling and staling. Thusly, tie dough to be obtained after processes to be explained below will form a product that lasts longer without getting spoilt.

The following figures and technical descriptions will be utilized for better understanding of the invention. Description of Figures

Figure-1 shows flow chart of the production method of the invention. Flow Proses Stages of the Method of the Invention According to Figure 1 that shall aid in the Description of the invention

100- Preparation of enzyme-containing dough 200- First leavening

300- Formation of semi-finished dough

400- Second leavening

500- Formation of semi-finished dough 600- Third leavening 700- Control and refreshing 800- Sourdough

Detailed Description of the Invention

As different from the prior art, an enzyme is used in the croissant production method to obtain sourdough and leavening process is repeated in appropriate temperature and periods, thereby getting it ready for use. Representative flow chart will be utilized for better explaining the process of the invention. According to this flow chart, the following process stages are followed:

- Preparation of enzyme-containing dough {100}

- First leavening (200) - Formation of semi-finished dough (300)

- Second leavening (400) - Formation of semi-finished dough (500)

- Third Leavening (800)

- Control and Refreshing (700)

- Sourdough baking (800)

On examination of the content of said stages in the sourdough production method of the invention;

Preparation of enzyme-containing dough (100) is as follows;

An enzyme unit in a ratio of %0-Q, 1 together with 1 unit of flour and ½ unit of water are mixed as different of the prior art. The "unit" mentioned here is "kg" in Turkey and in countries using metric system. However, different units and even volume unit may be used, if necessary. This mixture in said ratios is mixed preferentially with a mixer for 15-20 minutes and thusly homogenized.

First Leavening (200) is as follows:

The 1,5 units of enzyme-containing dough mixed and homogenized in the previous stage is allowed to be leavened in an environment of a temperature degree of 26-32 * C and humidity of 50-80% for a period between 24-30 hours. At the end of this holding, pH must be between 3,7-4,5.

Formation of semi-finished dough (300) is as follows;

To the mixture of which volume had increased in the previous stage, 1,5 unit o? flour and 0,75 unit of water are added, and it is mixed with a mixer for 15-20 minutes. Thusiy, formation of 3,75 units of semi-finished dough is enabled. Second Leavening (400) is as follows:

3,75 units of semi-finished dough formed in the previous stage is hold in an environment of a temperature degree of 24-32 °C and humidity of 50-80% for a period between 8-1© hours and subjected to teavening for a second time. After this procedure, pH must be between 3,7-4,2.

Formation of semi-finished dough (500) is as follows.

1 unit of semi-finished product leavened for a second time in the previous stage, 1 unit of flour and ½ unit of water are added, and it is mixed for 15-20 minutes. Tnusiy, formation of 2,5 units of semi-finished dough is enabled. Third Leavening (600) is as follows'.

2,5 units of semi-finished dough formed in the previous stage is again hold in an environment of a temperature degree of 24-32 "C and humidity of 50-80% for a period between 8-18 hours and subjected to leavening for a second time. After this procedure, pH must be between 3,7-4,2.

Control and Refreshing (700) is as follows:

The dough which has increased in volume and amount is refreshed every 12 hours until reaching the desired organic acid and taste profile. This procedure is continued for almost 1 month.

Sourdough (800) is as follows: To the sourdough mentioned in said stages, flour, water, fresh yeast, oil, egg and protectant are added, and they are rendered into wafer in special conditions (not appropriate to explain these conditions} and folded by adding oil therein. Folding procedure is repeated and it is cut n dimensions and shapes appropriate for croissants, rolled and leavened in 28-34 °C and 80% humidity for 3-5 hours. The products leavened are baked in oven and packaged by putting cream and marmalade of choice therein.

After the stages mentioned above, cream etc. is put inside the baked croissant and it is packaged and presented for use.

With the sourdough and baking obtained with these stages of the invention, the croissant that keeps its freshness for a long time (6 months) with respect to the prior art and that is not stale is produced in industrial environment. It is possible to make mass production by keeping the ratios stated above.