Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Reexamination Certificate
2001-06-25
2003-07-08
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
Reexamination Certificate
active
06589582
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a method for the production of baked, fried or steamed goods or foodstuffs such as bread, sweet buns, rolled buns, Chinese buns, yeast raised doughnuts and the like made from wheat flour.
2. Description of the Prior Art
Baked goods such as bread, sweet buns, rolled buns, Chinese buns, yeast doughnuts and the like made from wheat flour are usually made by the first step of adding all or a part of yeast and various kinds of auxiliary materials to about 70% by weight of wheat flour in relation to the total amount of flour used and then mixing and kneading them together with ordinary water at ambient temperature thoroughly to give a basic dough for the preparation of a finished dough; the second step of subsequently supplementing the remaining flour and various kinds of auxiliary materials containing yeast to the basic dough, followed by mixing with ordinary water at ambient temperature and kneading to make the finished dough and the final step of fermenting the finished dough, followed by baking.
In order to improve the qualities and characteristics of the baked goods, various kinds of auxiliary materials are added to wheat flour. For instance, an emulsifier such as stearic acid monoglyceride, diacetyl tartaric acid monoglyceride, sugar-ester, calcium stearoyl lactylate and the like is added to soften the taste of the baked goods, while a viscosity improver is supplemented to enhance the moisture preservability.
The official gazette of Japanese Unexamined Patent Publication No. HEI11-56219 discloses a method for the production of baked goods by using various kinds of oxidizing agents (potassium bromate, potassium iodate, ammonium persulfate, etc.), reducing agents(cysteine and so on), and enzymes (glucose oxidase, catalase), in order to improve the quality of baked goods.
SUMMARY OF THE INVENTION
Recently, as materials for foodstuffs have been diversified, consumers' tastes on baked, fried or steamed goods exemplified hereinabove have been also diversified. Thus there has been expected to develop baked, fried or steamed goods which exert novel flavor, taste and texture. However it is appreciated that when various kinds of auxiliary materials are added to wheat flour, the natural flavor and taste of the flour might be damaged and further the economical efficiency might greatly be reduced sometimes due to the kind of the auxiliary materials and the amount added.
In the present invention, the use of said auxiliary materials other than yeast is optional. Nevertheless the present invention provides a new method for the production of baked, fried or steamed goods which exert the flavor and taste of natural wheat flour and which also have uniquely a refreshingly moist and chewy texture or sticky texture as well as a soft and agreeable taste. The method is at the same time economical with low production cost.
The method for the production of baked, fried or steamed goods of the present invention is characterized in that it comprises a first step of preparing a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of around 55 to 98° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a final step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods. According to the present invention, the auxiliary materials other than yeast are not always necessary for kneading the basic dough. The auxiliary materials which can be used in the present invention include the above exemplified emulsifiers or surfactants, oxidizing agents, reducing agents, enzymes or other known additives such as sugar, salt, dry milk, shortening, etc. However, addition of yeast is essential.
As to the first step, heating is preferably carried out before kneading, most preferably after mixing and before kneading, although heating may be carried out during mixing and kneading.
Said basic dough can be made by mixing a portion of wheat flour with hot water, e.g. boiling water and kneading the mixture. Namely heat can be supplied by the use of boiling water.
It can be made by mixing and kneading a portion of wheat flour with ordinary water at ambient temperature and heating the mixture during mixing or/and kneading.
Alternatively it can be made by mixing and kneading a portion of wheat flour with ordinary water and during mixing or/and kneading by heating the mixture in a microwave oven. In this case, heating is carried out by the use of microwave.
After cooling, said basic dough is mixed with the remaining portion of wheat flour and auxiliary materials containing yeast; the mixture is kneaded to give the finished dough; and the finished dough is fermented, followed by baking, frying or steaming to give baked, fried or steamed goods.
It can be refrigerated for preservation before subjecting to the step of preparing the final dough.
It can be frozen to be preserved before subjecting to the step of preparing the final dough.
Said basic dough can be first preserved in a refrigerator and subsequently be frozen for preservation before subjecting to the step of preparing the final dough.
Namely the method for the production of baked, fried or steamed goods or foodstuffs according to the present invention comprises the following;
(1) A method for the production of baked, fried or steamed goods or foodstuffs, characterized in that it comprises a first step of preparing a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of around 55 to 98° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a final step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs.
(2) A method described in (1), wherein the amount of wheat flour used for kneading the basic dough is 3 to 40% by weight in relation to the total amount of wheat flour used for the production of the baked, fried or steamed goods or foodstuffs.
(3) A method described in (1), wherein the basic dough is prepared by mixing wheat flour and boiling water and kneading the mixture.
(4) A method described in (1), wherein the basic dough is prepared by mixing wheat flour and ordinary water at ambient temperature and kneading the mixture, and during mixing or/and kneading the mixture is heated.
(5) A method described in (1), wherein the basic dough is prepared by mixing wheat flour and ordinary water at ambient temperature and kneading the mixture, and during mixing or/and mixing the mixture is heated in a microwave oven.
(6) A method described in (1), wherein the basic dough is cooled after kneading in the first step and the cooled basic dough is mixed with wheat flour and the auxiliary materials to give the finished dough in the additional step.
(7) A method described in (1), wherein the basic dough is subjected to a process for making the finished dough after preservation through refrigeration and/or freezing.
(8) Baked, fried or steamed goods or foodstuffs made with the use of a basic dough having a temperature of around 55 to 80° C. prepared by mixing wheat flour and water and kneading the mixture under heating.
DETAILED DESCRIPTION OF THE INVENTION
To illustrate baked goods, bread, sweet buns, rolled buns, Chinese buns, yeast raised doughnuts and the like are exemplified.
The mode for the embodiment of the present invention is explained below.
Unlike the conventional methods for the production of baked, fried or steamed goods, according to the method for the production of baked, fried or steamed goods of the present invention, the basic dough can be obtained for example either by mixing wheat flour and boiling
Homma Etsuko
Kanaya Norihiro
Murata Shuichi
Saito Hirohiko
Hendricks Keith
Okumoto Flour Milling Co., Ltd.
Wenderoth , Lind & Ponack, L.L.P.
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