Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
PROCESS FOR PRODUCING OVEN-TYPE CONFECTIONERY PRODUCTS WITHOUT ADDITIVES, FROZEN/LOWERED IN TEMPERATURE, WITH QUICK RECOVERY BEFORE EATING THEM
Document Type and Number:
WIPO Patent Application WO/2014/061042
Kind Code:
A1
Abstract:
A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen; packaging the confectionery product frozen/lowered in temperature; and possibly storing and transporting the packaged confectionery product.

Inventors:
BONELLI, Luca (Via Cuneo 90, Borgo San Dalmazzo, 12011, IT)
Application Number:
IT2012/000319
Publication Date:
April 24, 2014
Filing Date:
October 18, 2012
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
DOLCIARIA ORSOBIANCO S.R.L. (Via Cuneo 90, Borgo San Dalmazzo, 12011, IT)
International Classes:
A23L3/375; A21D15/02
Domestic Patent References:
WO1993020700A11993-10-28
Foreign References:
US3821441A1974-06-28
US5472724A1995-12-05
US4366178A1982-12-28
Other References:
IWANSKA S ET AL: "Application of cryogenic temperatures in storage of prepared confectionery. II. Effect of pastry freezing in liquid nitrogen or in air-blast tunnel on contents of protein and fat and on lipid rancidity changes", ZESZYTY NAUKOWE AKADEMII ROLNICZO-TECHNICZNEJ W OLSZTYNIE, OLSZTYN : WYDAWN. ART OLSZT, vol. 178, no. Special Issue, 1 January 1977 (1977-01-01), pages 175 - 186, XP009170194, ISSN: 0324-9182
FRITCH C F: "FREEZING BAKERY PRODUCTS WITH LIQUID NITROGEN", BAKER'S DIGEST, SIEBEL PUBLISHING CO. PONTIAC, ILLINOIS, US, vol. 45, no. 5, 1 October 1971 (1971-10-01), pages 61/62,75, XP001024794, ISSN: 0191-6114
LABUDE W: "Deep-freezing of bakery products using liquid nitrogen", 1 September 1969, TAGUNG FUER BAECKEREI-TECHNOLOGIE,, PAGE(S) 183 - 189, XP009170191
TOMLINS R: "Cryogenic freezing and chilling of food", FOOD TECHNOLOGY INTERNATIONAL. EUROPE, STERLING PUBLICATIONS, LONDON, GB, 1 January 1995 (1995-01-01), pages 148 - 149, XP009170197, ISSN: 0950-4435
"Quick freezing preservation of bakery products ED - Pruthi J S", 1 January 1999, QUICK FREEZING PRESERVATION OF FOODS: FOODS OF PLANT ORIGIN, VOLUME 2, ALLIED PUBLISHERS LIMITED, IN, PAGE(S) 146 - 166, ISBN: 81-7023-963-X, pages: 146 - 166, XP009170201
Attorney, Agent or Firm:
GARAVELLI PAOLO (A.BRE.MAR. S.R.L, Via Servais 27, Torino, I-10146, IT)
Download PDF:
Claims:
CLAIMS

1. Process for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery . before eating them, said process comprising the steps of:

completely cooking the confectionery product; ■

- immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen; packaging the confectionery product frozen/lowered in temperature; and possibly storing and transporting the packaged confectionery product.

2. Process according to claim 1, further comprising the step of subjecting to recovery the confectionery product .frozen/lowered in temperature in heating means at about 200 °C for a period ranging from 3 to 7 minutes.

3. Process according to claim 1, further comprising the step of taking back to ambient temperature the confectionery product frozen/lowered in temperature through staying at ambient temperature for a period of about 1 hour.

4. Process according to claim 1, wherein the step of immediately freezing/lowering in temperature through liquid nitrogen occurs by taking the cooked confectionery product 'to a temperature from -20 °C to -90 °C and keeping the confectionery product at such temperature for a minimum period of 2 minutes.

5. Process according to claim 1, wherein the step of completely recovering the confectionery product occurs in a range of temperatures from 170 °C to 240 °C.

6. Process according to claim 4 or 5, wherein the step . of immediately freezing/lowering in temperature through liquid nitrogen occurs by taking the confectionery product, cooked at a temperature of 200 °C, down to a temperature of -60 °C in about 8 minutes and keeping the confectionery product at the temperature of -60 °C for a period of 4 minutes .

Description:
PROCESS FOR PRODUCING OVEN-TYPE CONFECTIONERY PRODUCTS WITHOUT ADDITIVES, FROZEN/LOWERED IN TEMPERATURE, WITH QUICK RECOVERY BEFORE EATING THEM

The present invention refers to a process for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them.

In order to allow a wider and longer consumption, prolonged in time, the most common oven products (bread, pasta, confectionery) , as well as the foodstuff products more in general, have been commonly frozen, in order to be then heated and eaten after a long time with respect to their production.

Freezing, down to . a temperature of about -18°C, of oven . products is a process that, upon their heating (cooking completion) before their final consumption, implies very long times (on the order of 30 minutes) to obtain a product that can be eaten. Such long times are incompatible with - uses ' o. ' such " product ' s ' that " provide for ' their immediate consumption by users: for example, a cake that must be eaten at breakfast, for which a user must wait for all this time before its consumption, if the stocks of such case gets exhausted.

In order to solve this type of problem, processes (for example like the one disclosed in document US 4,986,992) have been used wherein a partially cooked (around 80%) confectionery product is subjected to immediate freezing by using liquid nitrogen, taking it at a starting temperature of about -4 °C and then at the freezing temperature of -18 °C, in a time equal to about 10 - 11 minutes. In order to allow such working, these confectionery products however provided for the use of additives, which is not optimum for the end product quality.

Object of the present invention is providing a process for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that .is simple to make, and that allows obtaining confectionery products that keep their internal structure free from additives and that can be recovered very quickly, obtaining again an end product with the same organoleptic characteristics of the one originally went out of a production oven.

The above and other objects and advantages of the invention, as will result from the following description, are obtained with a process as claimed in claim 1. Preferred embodiments and non-trivial variations of the present invention are the subject matter of the dependent claims.

It is intended that all enclosed claims are an integral part of the present description.

The present invention will be better described by some preferred embodiments thereof, provided as a non-limiting example: in fact, it will be immediately obvious that numerous variations and modifications (for example related to steps, quantities and compositions with equivalent functionality) can be made to what is described, without departing from the scope of the invention as appears from the enclosed claims.

According to the invention, a process is provided ' for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, wherein such process comprises the steps of: completely cooking the confectionery product, for example. in an oven; immediately freezing/lowering in temperature cooked confectionery product by using liquid nitrogen, for example using a liquid nitrogen temperature lowering device; packaging the confectionery product frozen/lowered in temperature, for example in common sealed boxes containing a plurality products of this type; and possibly storing in a warehouse, and/or possibley transporting the packaged confectionery product to an end user.

Moreover, such process comprises, before eating the product, the step of subjecting the confectionery product frozen/lowered in temperature to recovery in heating means (for example an oven) at about 200 °C for a period ranging from 3 to 7 minutes .

Alternatively, a step can be provided for taking to ambient temperature the confectionery product frozen/lowered in temperature through staying at ambient temperature for a period of about 1 hour without requiring the use of an oven or other similar, hearing means. In particular, the step of immediately freezing/lowering in temperature through liquid nitrogen occurs by taking the cooked confectionery product to a temperature from -20 °C to -90 °C and keeping the confectionery product at such temperature for a minimum period of 2 minutes.

Moreover, the step of completely recovering the confectionery product occurs in a range of temperatures from 170 °C to 240 °C.

The currently more efficient application for producing brioches ' or croissants, is the one in which the step of immediately freezing/lowering in temperature through liquid nitrogen occurs by taking the confectionery product, cooked at a temperature of 200 °C, down to a temperature of -60 °C in about 8 minutes and keeping the confectionery product at the temperature of -60 °C for a period of 4 minutes.

With the above described process, it is possible to , make confectionery products subjected to lower stresses during preparation and cooking, taking them back, in about 5 minute.s of recovery after freezing/lowering in temperature, to their eatable status like the just cooked one, with high saving of times and . costs for. the end user. The produced confectionery products are free from conservants and are composted of selected raw materials, that guarantee their final freshness before their consumption. For example, for a product like a brioche, the ingredients used for its preparation are: wheat, butter, sugar, fresh pastorised whole milk, fresh pastorised eggs, absence of monodiglicerydes of fat acids, absence of colorants, conservants and genetically manipulated organisms, glucose syrup, vanilline as single used aroma, and margarine without hydrogenated fats.

The products made with the inventive process can be stored in a range of temperatures from -5 °C to -20 °C and are recovered at about -200 °C fora period from 3 to 7 minutes.

EXAMPLES

The present invention will be further described by using some application embodiments, provided as. a non-limiting example, in order to allow a skilled person in the art to understand the evolution of the inventive process and of the product derived therefrom.

Two tests have been carried out, a cooking test and a test of lowering in temperature for cooked croissants. The test results are included in the two Tables that follow.

As can be seen from this first table, the 5 satisfactory results are those pointed out in the light-coloured boxes.

As can be seen from this second table, the satisfactory results are those pointed out in the light-coloured boxes, or those in the lower right 5 part of the table.