Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1995-12-29
1998-01-13
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426243, 426523, A21D 600
Patent
active
057076740
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
A problem exists in high volume manufacture of bread products in the provision of freshly-baked, preferably hot/warm, bread products at the point of customer sale in the right quantities to meet day-by-day, and hour-by-hour demand which will vary.
Past methods of manufacture have attempted to solve the problem by part-baking of whole batches of bread products and then freezing the products prior to transportation to a location where final baking of part batches takes place. However, such methods have led to the manufacture of bread products which are difficult to handle and, in the case of 800 gram bread loaves, collapse when de-tinned.
Freezing of part-baked bread products can stabilise their shapes but introduces problems, some of which are related to refrigerated transport and storage. There are also problems relating to long final bake periods, and the necessity to defrost larger bread products prior to final bake.
When freezing part-baked bread products there is a moisture migration out of the bread. If the bread is frozen in the tin, the tin rapidly cools and the moisture condenses on the inside of the tin at the bread-tin surface. As an unacceptable crust on the product then results, it is necessary to de-tin the bread prior to freezing, but this leads to difficulties again as the lack of crust formation results in a soft product that, for larger products, is unsuitable for mechanical handling.
Smaller, non-frozen bread products have been manufactured which are gas-flushed and sealed after partial baking, in order to allow non-refrigerated transport and storage, but the products have not always retained the required inherent safety, or structural stability due to lack of crust development. Furthermore, the methods used are unsuitable for 800 gram bread.
Part-baked bread products have also been distributed without freezing and without special wrapping technology. Such products have also exhibited safety and stability problems and, like all methods of prior art identified herein, the products, when re-baked or re-heated, stale much more rapidly than traditional products.
SUMMARY OF THE INVENTION
According to one aspect of the invention, a method of manufacturing baked farinaceous foodstuff products comprises the steps of: arranged that the crumb of each piece is fully baked, but the crust formation is incomplete, in order to obtain part-finished foodstuff pieces, whilst still hot, to a sub-atmospheric environment whereby vacuum processing is employed to rapidly remove moisture and to develop the structure and strength of the crust of the foodstuff pieces, which are still part-finished, and, after a delay, to a further heating process whereby finished foodstuff products result.
According to a second aspect of the invention, a method of manufacturing baked, moisture-containing farinaceous foodstuff products comprises the steps of: duration low temperature bake so arranged that the crumb of each piece is fully baked, but the crust formation is incomplete, steam being applied to maintain humidity and prevent dehydration of the crust, in order to obtain part-finished foodstuff pieces, whilst still hot, to a sub-atmospheric pressure environment whereby vacuum processing is employed to rapidly remove moisture and to develop the structure and strength of the crust of the foodstuff pieces, which remain part-finished, and, after a delay, to a further heating process whereby finished foodstuff products result.
The finished foodstuff products resulting from step (c) of both the first and second aspect of the invention are preferably products which the customers would consider to be conventionally-baked foodstuff products,
It will be appreciated that some cooling of the product will take place under step (b) of both the first and second aspect of the invention but that further cooling may occur, or be required, before step (c). Preferably there is no deliberate cooling step between steps (a) and (b).
Although we refer to `part-finished` foodstuff pieces in step (a), it should be app
REFERENCES:
patent: 4419374 (1983-12-01), Pei
patent: 4861601 (1989-08-01), Seneau
Applicant's Exhibit 1--International Publication Number WO 95/30333, including International Search Report, Inventor: Graham John Andrews, dated Nov. 16, 1995.
Applicant's Exhibit 2--U.K. Patent Office Search Report for Application No. GB 9409325.9, Search Examiner: K.J. Kennett, Search Completed: Sep. 23, 1994.
Applicant's Exhibit 3--Claims 1-17 considered by the British Examiner in Applicant's Exhibit 2.
The Milton Keynes Process Limited
Yeung George
LandOfFree
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