Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1997-12-04
2000-09-05
Tran, Lien
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426 19, 426 61, 426 62, 426104, 426549, A21D 1300
Patent
active
061139564
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
THIS INVENTION relates to a food preparation method.
The invention is particularly suitable for, but not limited to, the preparation of teething rusks for infants.
SUMMARY OF THE INVENTION
Teething rusks appear to be a simple bakery product but, in reality, must satisfy a number of important criteria.
Of these, the most important is that the rusk will not shatter into small pieces which could easily choke a child.
A baby must be able to bite into and indent the rusk without pieces breaking off. Where the rusk can be bitten, eg., by an adult the break line must be `clean`. The rusk must have a good texture and be low in salt and no added sugar.
It is an object of the present invention to provide a food preparation method, suitable for teething rusks, which enable at least some of the above criteria to be met.
It is a preferred object of the present invention to provide a method which enables high productivity rates to be met.
Other preferred objects of the present invention will become apparent from the following description.
In one aspect, the present invention resides in a food preparation method (suitable for the batch preparation of teething rusks) including the steps of: conditions, the relative humidity being decreased in a plurality of steps; and conditions.
Preferably, after mixing the dough, the dough is at least lightly kneaded and formed into an elongate sheet or "mat" from which the strips are to be cut. Preferably, the dough is "rested" between the kneading and cutting steps.
Preferably, the dough is mixed under controlled time and temperature conditions to form a "well developed" dough.
Preferably, the dough strips are proved so that the carbon dioxide generated by the yeast forms fine, evenly distributed holes within the dough.
Preferably, the baked products are dried and cooled for one to two days under controlled heat and humidity conditions prior to packing.
In a second aspect, the present invention resides in a food preparation method, as hereinbefore described, where the yeast (as a leavening agent) is omitted.
In a third aspect, the present invention resides in a pair of food preparation rollers to form a sheet of dough into a plurality of strips, wherein: pair of grooves being separated by a circumferential flange or land; and grooves and lands on the other of the rollers.
Preferably, no clearance is provided between the adjacent lands of the rollers.
Preferably, the grooves are defined by substantially planar side walls interconnected by a substantially planar floor, where the shoulders connecting the side walls to the floor are concavely curved.
Preferably, the pair of rollers are driven at identical rotational speeds.
BRIEF DESCRIPTION OF THE DRAWINGS
To enable the invention to be fully understood, preferred embodiments will now be described with reference to the accompanying drawings, in which:
FIG. 1 is a schematic diagram showing the steps of the method;
FIG. 2 is a schematic side view of the resting conveyor;
FIG. 3 is a schematic plan view of the cutting machine;
FIG. 4 is a part-sectional plan view of the rollers of the cutting machine;
FIG. 5 is a sectional view of one end of the rollers of FIG. 4;
FIG. 6 is an enlarged side view of the detail A in FIG. 5;
FIGS. 7 and 7A are respective perspective end views of the dough strips cut from the dough sheet; and
FIGS. 8 and 8A are respective perspective and end views of the final rusk products.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Flour 10, yeast 11 and water 12 are mixed in a mixer 13 to produce a "well-developed" dough.
Preferably, the flour 10 is selected for its extensibility and balance and low salt content.
A suitable flour includes a combination of wheat flour, wheat germ and malt flour with an extensibility of 25-30 cm at 45 minutes; a resistance of 400-600 B.U.; and a balance of 12.5-17.5.
Preferably, the flour has a water absorption of 60-68% and a salt content of less than 1% (w/w).
In the spiral mixer 13, the dough is mixed for, eg., 10-16 minutes at a preferably slow/f
REFERENCES:
Derwent Publications; 76-59137X, Class D11, JP, 60/22065 A (Meiji Milk Product Co. Ltd); Jul. 7, 1976.
Conbis Pty Ltd.
Tran Lien
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