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WO1997035483A1 - Procede et dispositif servant a traiter un materiau panifie cuit - Google Patents

Procede et dispositif servant a traiter un materiau panifie cuit Download PDF

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Publication number
WO1997035483A1
WO1997035483A1 PCT/GB1997/000797 GB9700797W WO9735483A1 WO 1997035483 A1 WO1997035483 A1 WO 1997035483A1 GB 9700797 W GB9700797 W GB 9700797W WO 9735483 A1 WO9735483 A1 WO 9735483A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
bread
food
edible
wetted
Prior art date
Application number
PCT/GB1997/000797
Other languages
English (en)
Inventor
Brian John Smith
Martin Peter Read
Original Assignee
Brian John Smith
Martin Peter Read
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Brian John Smith, Martin Peter Read filed Critical Brian John Smith
Priority to AU20377/97A priority Critical patent/AU2037797A/en
Publication of WO1997035483A1 publication Critical patent/WO1997035483A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
    • A47G2400/10—Articles made from a particular material
    • A47G2400/105—Edible material

Definitions

  • the invention relates to a process and apparatus for treating cooked bread material.
  • the invention also relates to food and other end products produced from cooked bread material.
  • scrap crusts generated by this industry can be measured in hundreds of thousands per day between relatively few factories. It is an object of the invention to make use of this source of supply of bread crusts and other cooked bread material to provide a food or other end product.
  • a process for treating cooked bread material for the production of a food or other end product comprising applying a wetting material to cooked bread material to render the material more pliable, forming the wetted bread material into a wetted mass, cutting and/or shaping the wetted mass to form the desired product, and drying the product to preserve its shape.
  • the cooked bread material is at least substantially bread crust material.
  • the bread crust material is preferably comminuted crust material, but may be whole crusts and/or pieces of crust. Also, the source of the bread crust material is preferably scrap crusts and/or crusts cut from whole loaves.
  • the wetting material is preferably water or oil or fat or any other suitable liquid, or mixture thereof.
  • suitable liquids may be milk, beer or fruit juice.
  • the wetting agent may be an organic solvent such as hexane or acetone.
  • the step of wetting the bread material is performed by adding the wetting material during chopping of the bread material and/or during mixing the bread material with the wetting material.
  • the bread material may be sprayed or otherwise applied with the wetting material.
  • the wetted mass is formed into a sheet of wetted material, and there is provided the step of conveying the sheet to means for cutting and, if required, shaping the sheet to form the desired product.
  • the wetted mass may be supplied by a dosing mechanism to means for shaping the dose to form the desired product.
  • the wetted mass may be shaped by moulding or blocking.
  • the material may be moulded into the form of a food product or an edible base or container for other food material.
  • the material may be moulded into an edible utensil for eating food or into an end product which is not intended to be edible.
  • the invention also provides an apparatus for treating cooked bread material for the production of a food or other end product, comprising means for applying a wetting material to cooked bread material, means for forming the wetted material into a wetted mass, means for cutting and/or shaping the wetted mass to form the desired product, and means for drying the product to preserve its shape.
  • the invention further provides a food or other end product formed by a process or an apparatus as defined above.
  • the product can be dried sufficiently to provide required textural, functional and organoleptic properties, including a shelf life of several months or more without refrigeration.
  • the product is an edible base or container for other food material.
  • the edible base or container can be eaten cold or hot after being reheated in a conventional or microwave oven, with or without a topping or filling of other foods.
  • the product can be made in the form of a container which is edible and capable of holding without leakage moist, hot or cold foods of thick or flowing consistency.
  • the invention still further provides an end product which is a utensil for eating food, e.g. cutlery, or a plate, or a cup/mug, and the utensil is itself edible.
  • a utensil for eating food e.g. cutlery, or a plate, or a cup/mug
  • the utensil is itself edible.
  • any of the above products may have further material added or mixed therein, e.g. for flavouring the product or for giving the product another predetermined characteristic.
  • the further material may be mixed with the cooked bread material at any stage during the treatment process.
  • the invention yet further provides a product formed from cooked bread material wherein the bread material includes a constituent giving the product a predetermined characteristic, and wherein the product is not intended to be edible.
  • Figure 1 is a perspective view of a conventional tinned sliced loaf indicating the end crusts for use in this invention
  • Figure 2 is a perspective view of a specially formed loaf as an alternative or additional source of supply of bread crust material
  • Figure 3 is a schematic representation of alternative embodiments of treating bread material for the production of a food or other end product;
  • Figures 4 to 7 illustrate different forms of end products;
  • Figures 8 and 9 illustrate alternative end products as edible utensils for eating food.
  • the embodiments illustrated concern the treatment of bread material for the production of food or other end product which may be edible or non-edible, depending for example on the condition of the bread material used and any particular ingredient which may be added during the treatment process.
  • the starting bread material used may be any existing bread, or bread material which is first cooked, i.e. pre-cooked. In each case, the bread material may be cooked by baking or any other conventional method.
  • the invention is thus not concerned with the cooking of bread dough, but the treatment process to be described may be applied to the treatment of bread material which is just cooked, whether it is still hot or has cooled, as well as existing bread material. The cooking process need not thus be described.
  • FIG. 1 A convenient source of supply of the starting material are the end crusts 10 of a conventional tinned sliced loaf 11 used by the sandwich making industry, which are normally designated as scrap and discarded. It will be appreciated that similar scrap consisting of side, top and bottom crusts, whether whole or in pieces, may also be used or mixed with the end crusts. Additionally or alternatively, Figure 2 shows a specially prepared loaf 21 which is baked thin enough to use whole or, in this embodiment, sliced generally longitudinally along dash line 23 to provide two halves 22, both of which constitute conventional crusts. However, other bread pieces or ordinary bread slices may be used in addition to or instead of crusts, depending on the supply available or the required characteristics of the desired end product.
  • any of the available range of commercial varieties may be employed, such as white, brown, wholemeal or whole grain.
  • the loaves may also be fresh or frozen.
  • comestible or incomestible material may be mixed with the starting bread material if desired, or added thereto during the treatment process, for example, for giving a desired flavour or other characteristic to the end product. It will thus be appreciated that if the end product is intended to be edible, all the constituents will be comestible and the starting bread material will have the necessary conditions of quality for human consumption or consumption by animals as the case may be.
  • the product may be given a certain characteristic, for example, by employing bread material which does not necessarily meet a condition for consumption and/or by adding an incomestible constituent.
  • the starting bread material 12 is a bulk quantity of cooked bread which may include crusts 10, 22 and/or bread slices or pieces either whole, broken- up or in comminuted form.
  • This starting material is fed into a first receptacle 13, e.g. a hopper, containing chopping means 14 for reducing the initial mixture of bread pieces to a coarse granular material.
  • a predetermined quantity of wetting material 15 which generally is water or oil or fat or any other suitable liquid, or mixture thereof. Other suitable liquids are milk, beer or fruit juice.
  • the wetting material employed may be an organic solvent, such as hexane or acetone, which would have the advantage of a faster drying step than if water alone or a water based mixture of constituents is used.
  • the wetting material is a mixture of water and oil which are applied separately or together from a respective supply in a selected ratio and at a desired rate to the bread material 12 in the receptacle 13. Further comestible or incomestible material 16, as required, is also conveniently added at this stage.
  • the combination of chopped bread material 12, wetting material constituents 15 and any further comestible or incomestible material 16 is passed to a mixing chamber 17 including conventional mixing means 18 for combining all the constituents together to form a wetted mass 19 of the desired consi ⁇ icy.
  • a mixing chamber 17 including conventional mixing means 18 for combining all the constituents together to form a wetted mass 19 of the desired consi ⁇ icy.
  • either the wetting material ingredients 15 or one or more further ingredients 16 may be added direct to the mixing chamber 17 rather than at the chopping stage 13.
  • the bread material 12 absorbs sufficient wetting material 15 to double its weight.
  • the amount of wetting material pick up can be controlled to give smaller or greater ratios.
  • different resultant characteristics can be obtained.
  • the use of oil and/or fat as a constituent of the wetting material increases the plasticity of the bread material allowing the bread material to be shaped with a more uniform wall thickness. It also results in a more uniform texture giving the end product an acceptable appearance.
  • the oil and/or fat increases the taste in the case of an edible end product.
  • a further characteristic is that using oil lightens the texture of the bread material giving it a more flaky, tender texture as it dries.
  • the use of water as a constituent of the wetting material gives the bread material a denser consistency and results in a more brittle end product, but improves the ability of the bread material to hold the shape into which it is formed.
  • the use of oil and water as the wetting material is thus balanced for each particular end product, by including sufficient oil to allow the product to be formed into the required shape, and enough water to ensure that the product holds its shape and has the required strength.
  • the wetted bread material comprising mass 19, which has become more pliable as a result of the wetting step, is passed from the mixing chamber 17 through one of a variety of forming means.
  • the wetted mass 19 passes through a dividing or dosing mechanism 20 which splits the mass into batches or individual amounts for subsequent forming into the required end products.
  • the wetted mass 19 is conveyed by conveyor 24 between the nip of rollers 25, 26 to squeeze and roll the mass of wetted bread material into the form of a continuous sheet 27 of the required thickness.
  • the bottom arrangement constitutes means 28 for extruding the wetted mass 19 into the form required. Again, depending on the arrangement employed, the mass 19 is then cut and/or shaped to form the desired product.
  • each dose discharged from the dividing mechanism 23 is moulded and/or blocked by means 29.
  • the sheet 27 of the middle arrangement is cut to form the desired end product or is first cut and then moulded by means 42.
  • the extruded form is cut and/or moulded by means 43.
  • any apparatus conventionally used in the biscuit or confectionery industry which may involve stamping, reciprocating block cutting, rotary cutting or moulding, rotary wheel or saw cutting, band saw cutting, water jet cutting, die cutting, or wire cutting and die moulding. Scrap material removed during the cutting and/or shaping step may be collected and returned for re-use in a succeeding cycle.
  • the cut and/or shaped pieces 44 are then dried to preserve their shape.
  • a flat sheet of continuous or perforated material such as oven belting or a succession of baking sheets.
  • the flat or moulded pieces 44 can be placed in or on any mould to give a full three dimensional shape, profiled on upper and lower surfaces, or a two and a half dimensional shape profiled on one surface with a flat base.
  • a restraining second piece of the mould can be applied to the exposed surface to avoid distortion during the drying step.
  • Individual separate moulds can be employed, or the moulds can be an integral part of a continuous belt mechanism. In either case, the mould material must be able to withstand the process of the drying operation.
  • the drying operation may be achieved by using any of a number of drying systems commonly employed in the food industry. Typically, this is an oven 45 involving either a static heated chamber or, as illustrated in Figure 3, a moving belt 46 for conveying the flat or moulded pieces 44 through a heated tunnel. In either case, air temperature is controlled for a given time to provide a balance whereby the pieces 44 are dried quickly but without excessive heat which could burn the material being dried. Air temperatures within the oven are typically between 50°C and 250°C. Control of the air temperature may be used to toast the pieces 44 to give flavour or colour to the product. Di-electric, infra-red or microwave heating may be used to achieve part, or all, of the drying step.
  • the speed of drying may be increased by using an organic solvent such as hexane or acetone as the wetting material.
  • Use of an organic solvent as the wetting material may also serve to preserve the original colour of the bread. This could be advantageous, particularly if it is desired to produce an end product which is white.
  • the dried pieces 44 are cooled or allowed to cool.
  • the moisture content of the end product after drying and cooling is less than 10% in this embodiment, and may be between 1% and 6% to give a desired shelf life, without refrigeration, and texture to the product.
  • the drying step causes the desired dehydration of the pieces 44 so that the end products preserve their shape, and serves to minimise discolouration or the products degrading during their intended shelf life.
  • the rate of drying is further controlled to minimise shrinkage and the formation of stresses within the particular product which would adversely affect its strength. Achieving the desired dehydration also enables the product to be reheated if desired, using microwave heating.
  • FIG. 4 to 7 illustrate, by way of example, four typical forms of human food end product.
  • the product 30 is generally rectangular and similar to a biscuit.
  • the product can either be eaten alone, or with a covering, e.g. cheese, or form one part of a sandwich.
  • Figure 5 shows a larger circular product 31 which could be used in a manner similar to a pizza base.
  • the product 32 has a surrounding wall 33 and comprises a container which is edible and capable of holding without leakage moist, hot or cold foods of thick or flowing consistency.
  • Figure 7 shows a product 40 similar to the product of Figure 6, but having a generally oval shape.
  • the product 40 of Figure 7 is also bowl shaped, being deeper and having a thinner wall 41.
  • Each of the products described can be eaten cold or hot after being reheated in a conventional or microwave oven.
  • Each product may also be eaten alone or with a covering or as part of a sandwich ( Figure 4) , or with a more extensive topping (Figure 5) , or with a filling ( Figures 6 and 7) , of other food or foods.
  • Figures 4 and 5 Each product may also be eaten alone or with a covering or as part of a sandwich ( Figure 4) , or with a more extensive topping (Figure 5) , or with a filling ( Figures 6 and 7) , of other food or foods.
  • Figures 6 and 7 or similar products may be formed, if desired, by cutting and/or shaping the wetted mass 19 into a required form and subsequently or simultaneously joining two or more shaped parts together. The combined parts are then dried to preserve the shape of the product.
  • a product may be open on one edge to enable it to be filled subsequently with other food, whether during production or before the product is eaten.
  • the invention is also applicable for producing other edible end products, in particular an edible utensil for eating food.
  • Figure 8 illustrates a typical knife 34, spoon 35 and fork 36
  • Figure 9 illustrates a plate 37 and a cup/mug 38.
  • Each item 34 to 38 may be readily cut and moulded from the wetted mass 19 of bread material described above. Such items also have a beneficial use in a hospital or other environment in which it is required to use sterile articles and/or disposal is a problem.
  • Another suitable end product may be an edible bowl for dog food .
  • the invention may be applied to the production of end products which are not necessarily edible because of the initial condition of the starting bread material and/or the inclusion of a non- edible constituent.
  • end products which are not necessarily edible because of the initial condition of the starting bread material and/or the inclusion of a non- edible constituent.
  • non- edible products are a scoop and golf tee.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé servant à traiter un matériau panifié cuit dans le but d'obtenir un produit fini alimentaire ou autre, qui consiste à appliquer une substance d'humidification (15) à ce matériau panifié cuit (12) afin de le rendre plus malléable, à le façonner en une masse humidifiée (19), à découper et/ou à mettre en forme ladite masse humidifiée, afin de réaliser le produit souhaité (44) et à sécher ce dernier, de façon à conserver sa forme. La présente invention concerne également un appareil destiné à fabriquer ledit produit. Ce procédé permet d'obtenir une base comestible (30; 31) ou une enveloppe (32; 40) pour un produit alimentaire qu'on peut manger froid ou réchauffé de façon classique ou au four à micro-ondes. Dans un autre mode de réalisation, ce matériau traité permet d'obtenir un ustensile comestible (34)(35)(36) servant à manger de la nourriture, ou un produit non conçu pour être comestible.
PCT/GB1997/000797 1996-03-22 1997-03-21 Procede et dispositif servant a traiter un materiau panifie cuit WO1997035483A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU20377/97A AU2037797A (en) 1996-03-22 1997-03-21 Process and apparatus for treating cooked bread material

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9606033A GB2311203B (en) 1996-03-22 1996-03-22 Process and apparatus for treating bread crust material and food and other edible products produced therefrom
GB9606033.0 1996-03-22

Publications (1)

Publication Number Publication Date
WO1997035483A1 true WO1997035483A1 (fr) 1997-10-02

Family

ID=10790835

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1997/000797 WO1997035483A1 (fr) 1996-03-22 1997-03-21 Procede et dispositif servant a traiter un materiau panifie cuit

Country Status (3)

Country Link
AU (1) AU2037797A (fr)
GB (1) GB2311203B (fr)
WO (1) WO1997035483A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2327370A1 (es) * 2006-08-22 2009-10-28 Rosa Maria Cerrino Zornoza Fabricacion de piquitos (pan tostado tipo pic0 o colin) con forma de cuchara y/o tenedor.

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE29720379U1 (de) * 1997-11-18 1999-03-25 Morgan, Robert, 27337 Blender Werkzeug bzw. Besteck
JP2003532395A (ja) * 2000-05-08 2003-11-05 ザ プロクター アンド ギャンブル カンパニー 改善されたディップ収容部を有する人間工学的なスナック片
US20030211205A1 (en) * 2002-05-13 2003-11-13 Sylvester Madison Spaghetti Twister and method for making same
WO2004037008A1 (fr) * 2002-10-24 2004-05-06 The Oyatsu Company, Ltd. Procede de production de collation, collation et produit alimentaire de type collation
WO2012098448A1 (fr) * 2011-01-17 2012-07-26 Bakey's Foods Private Limited Ustensiles comestibles, biodégradables et respectueux de l'environnement comprenant des couverts et des baguettes et leurs procédés de fabrication
BR102018070326A2 (pt) * 2018-10-02 2020-04-14 Terra White Marcelo processo de obtenção de canudos biodegradáveis e produtos obtidos

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0151090A1 (fr) * 1984-01-26 1985-08-07 Battelle Memorial Institute Procédé de fabrication d'articles de biscuiterie
SU1355215A1 (ru) * 1986-04-30 1987-11-30 Научно-производственное объединение хлебопекарной промышленности Лини дл переработки возвратных отходов мучных изделий
CH685319A5 (de) * 1993-01-11 1995-06-15 Gerard Hollinger In warmer Flüssigkeit wärmebeständiges, abriebfestes Besteck aus hartgebackener Biscuitteigmasse.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5948615B2 (ja) * 1982-01-29 1984-11-28 山崎製パン株式会社 スナツク菓子の製造方法
JPH01285146A (ja) * 1988-05-11 1989-11-16 Reizaburo Ishigaki パン・クラストの連鎖式食品化システム
US5063068A (en) * 1990-06-07 1991-11-05 Cavanagh Company Method of producing laminated wafers
GB2266216B (en) * 1992-04-14 1996-03-06 Christakis Peleties Edible chopsticks

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0151090A1 (fr) * 1984-01-26 1985-08-07 Battelle Memorial Institute Procédé de fabrication d'articles de biscuiterie
SU1355215A1 (ru) * 1986-04-30 1987-11-30 Научно-производственное объединение хлебопекарной промышленности Лини дл переработки возвратных отходов мучных изделий
CH685319A5 (de) * 1993-01-11 1995-06-15 Gerard Hollinger In warmer Flüssigkeit wärmebeständiges, abriebfestes Besteck aus hartgebackener Biscuitteigmasse.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2327370A1 (es) * 2006-08-22 2009-10-28 Rosa Maria Cerrino Zornoza Fabricacion de piquitos (pan tostado tipo pic0 o colin) con forma de cuchara y/o tenedor.
ES2327370B1 (es) * 2006-08-22 2010-08-06 Rosa Maria Cerrillo Zornoza Fabricacion de tenedores cucharillas con pan de pico o colin (piquitos).

Also Published As

Publication number Publication date
GB2311203B (en) 1999-11-10
GB9606033D0 (en) 1996-05-22
AU2037797A (en) 1997-10-17
GB2311203A (en) 1997-09-24

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