WO2012128602A1 - Production of breadcrumbs mixed proportionally with aromatic plants and food algae - Google Patents

Abstract

The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and sieved while adding all natural solid or liquid kinds of plant flavouring bio additive, which have nutritional effects.

Description

 D E S C R I P T IO N S

The present invention relates to a method, anda device for the preparation of bread crumbs with aromatic plants. .

Traditionally, breadcrumbs are products that are obtained from bread that has been dried in whole or separated from the crust.

Grinding commonly used in recipes.

 Several traditional methods of preparing bread crumbs have been used so far.

Besides the traditional process that has been. described above, it is known,

 a process using another starting material

 Thus the development of the consumption of chopsticks and round bread leaves available, at bakeries products not salable by what bnsés during various Manipulations.

These products can be advantageously used for the manufacture of bread crumbs, so this product requires drying in an oven and a complementary grinding, in order to be reduced to powder.

However, such a method of manufacturing breadcrumbs without additives may experience certain limitations, are all the more troublesome as the consumer increasingly requires multiple varieties of bread crumbs specially adapted to a specific use.

Also known are other manufacturing processes, by adding a semolina of a plant, which mainly comprise the following operations:

 Drying, grinding, mixing, and adding antioxidant acids.

This new process has a simplification that meets the needs of consumers compared to the traditional manufacture of bread without additive, but it does however include a succession of operations requiring the use of a simple manufacturing process.

In addition the addition of an additive of one of the plants contributes to the aromatization of the bread crumbs, which are further optimized by the addition of ascorbic acid which is an antioxidant, (Having the effect of the proliferation of bacteria, to make the juicier compositions.

 The method of the invention is particularly specific, it allows to flavor meat, fish, chickens, .... With bread crumbs and bay leaves, for example, which contains 30 to 70% of cineioi and several aromatic components such as! Inalol, eugenol ...

This is a dietary supplement that aims to provide a supplement of nutrient and substance having a nutritional and physiological effects lacking or low in the individual diet of an individual.

This process is simple and is characterized by the fact that it can be introduced into any kind of food supplement, during the mixing phase.

Other objects and features of the present invention will become apparent from the following description with reference to the accompanying single figure which is a schematic view of the entire device according to the present invention. invention

Before the introduction of the rods in the oven, Is menu of a previous phase of cutting in small piece (1), which communicates with the drying phase (2) _: which communicates with the grinding system (3), and sieving (4).

 For aromatic plants the production system is the same, that is to say before the introduction of an aromatic plant to the grinding phase (3), a previous drying phase (2), which communicates with the system grinding (3), and sieving (4).

The noble product obtained at the exit of the sieve of the two products is mixed in a mixer with an emulsifier (6) is brought to the weighing phase (7), before putting them in packing bags (8). the crumb treatment unit through the roasting phase thus causes a strong expansion giving a product of very low density of water and moisture. the manufacture of the aromatic bread crumbs requires an exact adjustment of the cooking, in order to avoid this too strong expansion, and in order to obtain a grilling product, but

keeping a physical structure dense enough to be crushed forms regular semolina, if the cooked product is too foamed, grinding results in a kind of glitter mixture and too fine dust.

On the contrary, if it is not overcooked, the breadcrumbs obtained will remain too hard under the teeth at the time of consumption ie different operating parameters of the machines must be carefully fixed so as to obtain the optimum degree of cooking of product at this time. effect thus making it possible to obtain at the exit of the grating having the necessary grinding and taste qualities in a preferred manner the oven temperature is between 25 and 50 ° C.

 The gold of the preparation of breadcrumbs, it is possible to add to it all kinds of food supplements, such as seaweed, rosemary leaves, oregano, thyme, bay leaves, ... and these adjuvants can also be natural flavors of the essential oil, all kinds of plants that have nutritional effects on health.

While these adjuvants are in solid or liquid form. The non-limiting choice of these adjuvants is in particular a function of the use that will be made of the breadcrumbs obtained. Of course, these adjuvants can be added to the bread crumbs of the gold phase of meiange

 It therefore clearly appears that the method of the invention is particularly simple, because of the reduced number of operations to be performed, and devices to use.

 This simplicity of the process is intended. to reduce the production time of flavored bread crumbs,

and put on the market a new and nutritional product. On the other hand, this method makes it possible to manufacture any kind of desired breadcrumbs. It allows the obtaining of a crumb particularly useful for the preparation of special meals for cooking.

 Of course, the fact of being able to add to the crumbs any kind of adjuvant makes it possible to obtain the crumbs that can be used for all other preparations.

 Example 1

 Basic formulas for 200G Laurel bread crumbs

 6g of Laurel in semolina

 1 g of ascorbic acid powder

 193g of semolina crumbs

Manufacturing parameter

 Methodology

 Take the chopsticks and dry round bread, cut the chopsticks into small pieces, and grill in an oven of 25 ° to 50 ° C after 10 minutes. Remove the roasted pieces and put them in a shredder to turn them into semolina.

 The leaves of laurel to dry for 5min, after we pass it in a

Crusher to turn them into semolina

 The Final phase of Operations

 Spread semolina breadcrumbs, bay leaves, and ascorbic acid in a scale to have the amounts of 200G ingredients.

Of course, the present invention is not limited to the embodiment described and shown which has been given by way of example. So instead of chopsticks and round bread we could just as well use any kind of starting product providing carbohydrates, proteins, and magnesium.

And that sare out of the scope of the invention.

 Other adjuvants, such as, for example, emulsifiers, aromatic plants, taste enhancers, etc., which can be used because they are perfectly compatible with the process of the invention, include all the means constituting technical equivalents of the means described, as well as their combinations. , if they are executed according to are spirit and implemented in the context of the claims that follow.

Claims

1. A method of manufacturing aromatic bread crumbs with plants from chopsticks and round bread characterized by a cutting treatment in small pieces, by passing it in a roasting oven of 25 to 50 C for drying, it is then grinding the grilled pieces and sieving.  The adjuvants follow the same treatment as the bread crumbs and the product obtained from the two products is mixed with an anti-oxidant emulsifier before weighing and packaging.  For the addition of an adjuvant of all kinds of plants as food supplements such as algae, rosemary leaves, oregano, thyme, bay leaves .... etc. These adjuvants may also be any essential oil flavorings, plants that have nutritional effects on an individual's health.  then these adjuvants are in the form of a solid or liquid.  The crushed product of said treatment being conducted manually between the production phases  2- Method according to claim 1, characterized in that admixtures are introduced during the mixing phase.  3- the process of our treatment is characterized by the introduction into our breadcrumbs of a single independent product as the case of our example laurel breadcrumbs, or breadcrumbs with algae food, it can be also a proportional mixture with all the others food plants and algae. 4- the method of our invention is also characterized by the replacement of chopsticks and round bread if necessary by any kind of starting material bringing carbohydrates, proteins, and magnesium.  And this without departing from the scope of the invention.  Also other adjuvants, such as, for example, emulsifiers, taste enhancers. . and can be used if they can be perfectly compatible with the method of the invention comprises all the means constituting technical equivalents of the means described and their combinations, if it is executed according to its spirit and can be used, if they are perfectly compatible with our aromatic bread crumbs.  5-method according to one of the preceding claims, characterized in that the treatment is carried out with a temperature of 25 to 50 C, a flow of material 20 kg / h, cutting 25kg / h, and grinding 60Kg / h. Solid adjuvant grading 5min Device for carrying out the method according to one of the claims.  Previous characterized in that it consists of a manual cutting, connected to a roaster for drying, which communicates with a grinding and sieving system, and a mixture. 7- aromatic crumbs obtained by the ^'method or the device of claim 1 to 6.