[go: up one dir, main page]

WO2010085146A1 - Procédé permettant de préparer un produit à base de pâte, procédé permettant de déterminer une ligne d'étalonnage, unité de préparation, et appareil équipé d'une telle unité de préparation - Google Patents

Procédé permettant de préparer un produit à base de pâte, procédé permettant de déterminer une ligne d'étalonnage, unité de préparation, et appareil équipé d'une telle unité de préparation Download PDF

Info

Publication number
WO2010085146A1
WO2010085146A1 PCT/NL2010/050028 NL2010050028W WO2010085146A1 WO 2010085146 A1 WO2010085146 A1 WO 2010085146A1 NL 2010050028 W NL2010050028 W NL 2010050028W WO 2010085146 A1 WO2010085146 A1 WO 2010085146A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
dough product
microwave radiation
surface temperature
calibration line
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/NL2010/050028
Other languages
English (en)
Inventor
Edwin Otto Maria Janus
Augustinus Cornelis Antonius Van Der Hijden
Eimerd Cornelis Willem Van De Koppel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Conway Exploitatie en Beheer BV
Original Assignee
Conway Exploitatie en Beheer BV
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 Conway Exploitatie en Beheer BV filed Critical Conway Exploitatie en Beheer BV
Publication of WO2010085146A1 publication Critical patent/WO2010085146A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating

Definitions

  • the invention relates to a method for preparing dough products, such as loaves, the method comprising the steps of preparing dough and forming a dough product therefrom and heating the dough product with the aid of microwave radiation.
  • microwave radiation for manufacturing dough products, such as loaves.
  • the dough product may be made to rise or be cooked with the aid of, for instance, microwave radiation, by exposing the dough products, simultaneously or not simultaneously, to conventional baking methods, such as hot air.
  • microwave radiation for manufacturing dough products is particularly favourable with respect to using only conventional baking methods, such a hot air and the like, since microwave radiation provides that the process of manufacturing the products is considerably shorter and more energy efficient.
  • microwave rays cause a high-frequency alternating electric field having direct interaction with polar molecules in the dough, such as water molecules.
  • polar molecules in the dough such as water molecules.
  • the microwave radiation is completely absorbed by the dough products so that the energy efficiency is high.
  • the invention aims to provide a method for manufacturing dough products, such as for instance loaves, wherein the method is efficient and wherein the heating process of the dough products can be controlled well so that good quality dough products can be obtained.
  • the invention provides a method of the type mentioned in the opening paragraph, characterized in that the microwave radiation is controlled depending on a calibration line representing a relation between a core temperature of the dough product and a surface temperature of the dough product in order to have the dough product rise and/or cook.
  • a calibration line representing a relation between a core temperature of the dough product and a surface temperature of the dough product in order to have the dough product rise and/or cook.
  • Such a method provides that the core temperature does not become too high in relation to the surface temperature. What is thus prevented is that the core of the dough product has a relatively high temperature and an outside of the core product has a relatively low temperature so that the dough product does not heat in a desired manner.
  • the core temperature of a dough product is controlled during the heating process and as the calibration line, representing the relation between the core temperature and the surface temperature, couples a particular core temperature to a surface temperature, the core temperature too can be controlled well.
  • the value of the core temperature at this surface temperature is known with the aid of the calibration line and, based thereon, the microwave radiation can be controlled in a desired manner so that the process is controllable.
  • the core temperature is controllable which provides that the leavening action in the dough product can be controlled.
  • the surface temperature of the dough product is measured during the preparation of the dough product and based thereon a power, a frequency and/or radiation time of the microwave radiation is set.
  • An advantage of controlling the frequency of the microwave radiation is that as a result, so called hotspots in the dough product can be prevented.
  • the power can be varied over time in a pulsating or continuous manner.
  • the calibration line represents a relation between the core temperature and the surface temperature in association with a particular course of the power of the microwave radiation over time.
  • the leavening action in the respective dough product can be controlled, as it were.
  • the leavening process can be started and stopped at a desired moment.
  • the yeast cells lose their activity so that rising slows down and eventually stops. This enhances a well controllable and reproducible process for heating dough products so that they rise and/or cook in a desired manner, and/or at a desired point in time and/or such that a desired volume of the dough products is achieved.
  • the invention further relates to a method for determining an above- described calibration line, this determination comprising measuring a core temperature and an associated surface temperature of a dough product with a particular composition during heating of the dough product, wherein the temperatures are measured in association with a particular course of the power of microwave radiation over time.
  • the calibration line can be made more reliable by having the measuring of the core temperature and the surface temperature take place on a number of dough products of a same composition, while average values of the temperatures over time associated with the particular course of power are determined. As a result, variations in the temperatures and hence in the calibration line are somewhat levelled off.
  • the core temperature is measured with the aid of a core temperature meter which is inserted into the dough product and which measures the core temperature of the dough product during heating.
  • a core temperature meter is suitable for use in microwave radiation and can determine the core temperature of the dough product highly accurately.
  • the surface temperature is measured with the aid of a surface temperature meter, such as, for instance, a pyrometer.
  • a surface temperature meter such as, for instance, a pyrometer.
  • the invention further relates to a preparation unit for heating dough products, such as loaves, the preparation unit comprising at least one microwave radiation source for heating the dough products with the aid of microwave radiation in order to have the dough products rise and/or cook, the unit further comprising a control in which a dough product specific calibration line can be programmed on the basis of which the control can control the at least one microwave radiation source, and a dough product manufacturing apparatus provided with such a preparation unit.
  • a preparation unit and dough product manufacturing apparatus provide advantages and effects similar to those mentioned with the above-mentioned method.
  • Fig. 1 shows a schematic cross sectional view of a dough product manufacturing apparatus for preparing dough products
  • Fig. 2 shows a schematic diagram in which the steps of the method for manufacturing dough products are represented; and Fig. 3 shows a schematic diagram in which the steps of the method for determining a calibration line are represented.
  • an apparatus 1 for manufacturing dough products P such as loaves
  • the apparatus 1 is provided with a preparation unit 2.
  • the preparation unit 2 can also be provided as at least two separate modules provided one behind the other, for instance a separate module for having the dough products P rise, and a separate module for cooking the dough products P.
  • the preparation unit 2 of Fig. 1 is provided with a conveyor belt 3 with which dough product P are conveyed in baking tins 4 in a conveying direction Rt.
  • the preparation unit 2 can be provided without a conveyor belt 3.
  • the baking tins 4 in which the dough products P are provided are preferably synthetic baking tins 4 provided with small openings, conducting the microwave radiation S well.
  • the baking tins 4 can also be, for instance, of a metal.
  • the preparation unit 4 is further provided with a number of microwave radiation sources 5 which may be provided above as well as below the conveyor belt.
  • the microwave sources 5 are positioned such that the microwave radiation S reaches the dough products P in a simple manner.
  • the number of microwave sources 5 in the preparation unit 2 can vary, as well as the location of the sources 5 in the internal space 7 of the preparation unit 2.
  • the preparation unit 2 is provided with microwave reflection elements 6. These elements 6 prevent the microwave radiation S from reflecting back into the sources 5, which may be harmful to the sources 5.
  • the microwave reflection elements 6 can for instance be ventilators that distribute the radiation in an internal space 7 of the preparation unit 2.
  • pyrometers 8 are disposed which, in use, measure an outermost surface temperature of the dough products P.
  • the manufacturing apparatus 1 further comprises a control 9 for controlling the microwave radiation sources 5.
  • the pyrometers 8 are connected to the control 9 for passing on temperature measurements of the outermost surface temperature of the different products P to the control 9.
  • a calibration line is programmed on the basis of which the preparation unit 2, at least the microwave radiation sources S and/or the conveyor belt 3, is controlled in order to have the dough products P rise and/or cook in a desired manner, at a desired time and/or to a desired volume so that the dough products P with a desired quality are obtained.
  • the cooked loaves have no crust or only a very thin one.
  • Such a browning unit can for instance be a bandoven or comprise an infrared radiation source.
  • the preparation unit 2 comprises at the infeed 2a and outfeed 2b thereof radiation protectors 11 which stop the microwave radiation S to prevent this radiation S from, for instance, coming into contact with a user of the preparation unit 2.
  • this apparatus 1 can have dough products rise and cook in a low-energy manner. A saving of approximately 70% compared to conventional apparatuses can be achieved with the apparatus 1 according to the invention. Further, owing to the relatively brief rising time and cooking time, the apparatus can be relatively small and have a relatively small floor surface for manufacturing large quantities of dough products P.
  • the apparatus 1 can be provided with a varying number of microwave radiation sources 5 which may be controlled independently of each other. This is favourable when different types of dough products P are prepared in the preparation unit 2.
  • a dough product P can be manufactured according to the method of the invention.
  • the method for determining a calibration line for a dough product P with a particular composition intended for a specific preparation unit 2 will be described with reference to Figs. 1 and 2.
  • a diagram is shown in which the different steps for determining the calibration line are represented.
  • the calibration line is specific to a dough product P with a specific composition and volume and specific to a particular preparation unit 2 (see Fig. 1).
  • the composition of the dough depends, inter alia, on the raw materials used upon preparation of the dough.
  • dough products P are kneaded from a dough with a particular composition and placed in a baking tin 4.
  • a core temperature meter 10 (see Fig. 1) is placed (step 31).
  • the core temperature meter 10 is resistant to microwave radiation S and is, for instance, of a glass fiber with a tip of ceramic material. Such a core temperature meter 10 can measure the core temperature accurately to 0.1 of a degree.
  • the separate dough products P are then fed one behind the other through the preparation unit 2 (step 32) in which the dough products P are heated.
  • both the core temperature and the surface temperature, which is measured with the aid of the pyrometers 8, of each dough product P are measured and recorded over time. These temperatures, in turn, relate to a particular course of the power of the microwave radiation sources 5 of the preparation unit 2.
  • the core temperature and the surface temperature of each of the heated dough products are stored and, preferably, average values thereof are determined (step 33).
  • the average values of the core temperatures of the different dough products P and the average values of the surface temperatures of the different dough products P represent, in association with a particular course of the power, a particular relation over time, which forms the calibration line (step 34). Since various process factors influence the calibration line, the calibration line is specific to a particular preparation unit 2.
  • Process factors such as the distance from the microwave radiation sources 5 to the dough product P, the location of the microwave radiation sources 5 relative to the dough product P, the power range of the microwave radiation source 5, a frequency range of the microwave radiation source 5 and/or a conveying speed of the dough products P through the preparation unit 2 can influence the course of the calibration line related to a course of the power of the microwave radiation sources 5 over time.
  • the calibration line from step 34 serving as starting point.
  • a diagram is shown in which the different steps for preparing a dough product P are represented.
  • the calibration line which is preferably determined with the above-described method, is entered into the control 9 of the manufacturing apparatus 1, at least of the preparation unit 2 (step 40).
  • the dough products P are manufactured on the basis of the same recipe as the dough products P used in the method for determining the calibration line.
  • the dough products P therefore have the same composition and are prepared from the same raw materials.
  • the dough products P are placed in baking tins 4 and then positioned on a conveyor belt 3 (step 41).
  • the conveyor belt 3 is set in motion in order to move the dough products P in a conveying direction Rt for, successively, feeding them to an infeed 2a of the preparation unit 2 (step 42), conveying them through the preparation unit 2 and then, via an outlet 2b, having them leave the preparation unit 2 as a dough product P ready for consumption.
  • a dough product P can be made to rise (step 43) and/or be cooked (step 44).
  • the rising time according to the method of the invention has a duration of approximately one third of the duration of the leavening process according to the state of the art, with a dough product P of a weight of approximately 750 grams.
  • Cooking according to the method of the invention can be faster by approximately one fifth of the required cooking time according to the state of the art, with a dough product P with a weight of approximately 750 grams.
  • the leavening action in the dough product P is controlled, while the temperature of the product P preferably does not exceed 35°C, so that the quality of leavening remains high.
  • the processes that take place in the dough product P take place simultaneously throughout the entire dough product P.
  • the microwave radiation S controls the leavening action CO2 is formed so that an airy dough is created.
  • the core temperature of the dough product P can be accurately determined, while the microwave radiation S is controlled depending on the calibration line. On the basis of the calibration line, the power, the frequency and/or the radiation time of the microwave radiation S is controlled. After approximately 20 minutes, the leavening process has finished.
  • the temperature can be brought above 50 0 C, so that yeast cells lose their activity whereby the leavening process slows down and eventually stops. Then, the dough products P can be further heated in order to cook the dough products (step 44).
  • the power of the microwave radiation S can be increased so that eventually, the temperature of the dough products reaches 95°C-98°C. With these temperatures, the formation of steam is prevented which is favourable to prevent moisture from ending up in the containers in which the dough products P are conveyed.
  • the surface temperature of the dough products P is measured and, on the basis of the calibration line, the microwave radiation is controlled. Cooking has a duration of at most 6 minutes. When the dough product P is cooked, it can be taken from the baking tin 4. Then, the dough product P does not have a crunchy, colored crust (step 46). It is also possible that the dough product P is post-browned in, for instance, a bandoven or with the aid of infrared radiation S (step 45).

Landscapes

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

Abstract

L'invention concerne un procédé permettant de préparer des produits à base de pâte, comme des miches de pain, selon les étapes suivantes : préparer de la pâte et former un produit à base de pâte à partir de celle-ci; chauffer le produit à base de pâte à l'aide d'un rayonnement hyperfréquences régulé en fonction d'une ligne d'étalonnage représentant une relation entre une température centrale du produit à base de pâte et une température superficielle du produit à base de pâte afin de pouvoir faire lever ou cuire le produit à base de pâte.
PCT/NL2010/050028 2009-01-20 2010-01-20 Procédé permettant de préparer un produit à base de pâte, procédé permettant de déterminer une ligne d'étalonnage, unité de préparation, et appareil équipé d'une telle unité de préparation Ceased WO2010085146A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2002434A NL2002434C2 (nl) 2009-01-20 2009-01-20 Werkwijze voor het bereiden van een deegproduct, werkwijze voor het bepalen van een ijklijn, bereidingseenheid en een inrichting voorzien van een dergelijke bereidingseenheid.
NL2002434 2009-01-20

Publications (1)

Publication Number Publication Date
WO2010085146A1 true WO2010085146A1 (fr) 2010-07-29

Family

ID=41021032

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL2010/050028 Ceased WO2010085146A1 (fr) 2009-01-20 2010-01-20 Procédé permettant de préparer un produit à base de pâte, procédé permettant de déterminer une ligne d'étalonnage, unité de préparation, et appareil équipé d'une telle unité de préparation

Country Status (2)

Country Link
NL (1) NL2002434C2 (fr)
WO (1) WO2010085146A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104206471B (zh) * 2014-09-17 2016-06-08 北大荒丰缘集团有限公司 新型复合压延机发酵装置

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3479188A (en) * 1964-12-30 1969-11-18 Pillsbury Co Cooking process and product
US3630755A (en) * 1970-07-01 1971-12-28 Dca Food Ind Dough proofing method
US3670132A (en) * 1970-07-13 1972-06-13 Dca Food Ind Environmental control system for microwave proofer
US3881403A (en) * 1973-03-30 1975-05-06 Baker Perkins Inc Apparatus for making bread and like food products
EP0024798A2 (fr) * 1979-07-20 1981-03-11 Matsushita Electric Industrial Co., Ltd. Procédé de contrôle du chauffage d'aliments et appareil à cet effet
US5134263A (en) * 1983-08-15 1992-07-28 Donald P. Smith Infrared heating control
FR2722951A1 (fr) * 1994-07-29 1996-02-02 Maillard De Etienne Dispositif de traitement de patons en vue de leur allongement
WO1999033347A1 (fr) * 1997-12-29 1999-07-08 Success-Marketing Unternehmensberatungsgesellschaft M.B.H. Procede et dispositif de cuisson au four
WO2006026984A1 (fr) * 2004-09-10 2006-03-16 Rubatec Rubkower Backwarentechnik Gmbh Procede de cuisson et appareil de cuisson permettant de realiser le procede
US20060081135A1 (en) * 2004-08-16 2006-04-20 Britton Douglas F Industrial overline imaging system and method
US7231871B1 (en) * 2000-02-10 2007-06-19 Wegra Beheer B.V. Baking apparatus and method for baking edible products

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3479188A (en) * 1964-12-30 1969-11-18 Pillsbury Co Cooking process and product
US3630755A (en) * 1970-07-01 1971-12-28 Dca Food Ind Dough proofing method
US3670132A (en) * 1970-07-13 1972-06-13 Dca Food Ind Environmental control system for microwave proofer
US3881403A (en) * 1973-03-30 1975-05-06 Baker Perkins Inc Apparatus for making bread and like food products
EP0024798A2 (fr) * 1979-07-20 1981-03-11 Matsushita Electric Industrial Co., Ltd. Procédé de contrôle du chauffage d'aliments et appareil à cet effet
US5134263A (en) * 1983-08-15 1992-07-28 Donald P. Smith Infrared heating control
FR2722951A1 (fr) * 1994-07-29 1996-02-02 Maillard De Etienne Dispositif de traitement de patons en vue de leur allongement
WO1999033347A1 (fr) * 1997-12-29 1999-07-08 Success-Marketing Unternehmensberatungsgesellschaft M.B.H. Procede et dispositif de cuisson au four
US7231871B1 (en) * 2000-02-10 2007-06-19 Wegra Beheer B.V. Baking apparatus and method for baking edible products
US20060081135A1 (en) * 2004-08-16 2006-04-20 Britton Douglas F Industrial overline imaging system and method
WO2006026984A1 (fr) * 2004-09-10 2006-03-16 Rubatec Rubkower Backwarentechnik Gmbh Procede de cuisson et appareil de cuisson permettant de realiser le procede

Also Published As

Publication number Publication date
NL2002434C2 (nl) 2010-07-21

Similar Documents

Publication Publication Date Title
US5039535A (en) Method of cooking food products
CN105902186B (zh) 一种烤箱及其工作方法
CN102929308B (zh) 一种设有上下加热管的家用电烤箱的温度控制方法
WO2007136598A2 (fr) Four à convoyeur de combinaison
US20110059211A1 (en) Apparatus and method with individual preparation and hybrid heating for making generally flat dough based products
CN102022762A (zh) 一种控制焙烤食品成熟度的新方法
CN110432751B (zh) 一种基于慢煮原理的烹饪装置及方法
US5945022A (en) Continuous microwave assisted baking process
CN105411419A (zh) 一种电烤箱及使用电烤箱进行烘烤的方法
CN105410084A (zh) 连续输送式火烧烤炉
WO2010085146A1 (fr) Procédé permettant de préparer un produit à base de pâte, procédé permettant de déterminer une ligne d'étalonnage, unité de préparation, et appareil équipé d'une telle unité de préparation
CN109258734A (zh) 一种戚风蛋糕的快速加工装备
US5589210A (en) Method for cooking wheat flour products by using infrared radiation
US5399367A (en) Process for baking tortilla chips
CN113679241A (zh) 一种快速煮米粉方法及装置
JP7113369B2 (ja) 加熱調理器
CN100425910C (zh) 一种蒸汽微波炉的控制方法及其控制装置
CN212806410U (zh) 隧道式微波野绿豆焙烤机
CN205378752U (zh) 一种设有安全装置的鲜花饼烤箱
JP4056519B2 (ja) 海苔焼釜装置
CN113287948A (zh) 节能型仿人工自动翻转烧烤机及其运作方法
RU2725905C2 (ru) Способ и устройство для изготовления панигаччи
CN217136629U (zh) 三段式烘烤炉
CN205266776U (zh) 连续输送式火烧烤炉
CN103243519B (zh) 烤炉

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10702353

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10702353

Country of ref document: EP

Kind code of ref document: A1