Note: Descriptions are shown in the official language in which they were submitted.
The present invention relates to a process ~or
producing pastry and flaky pastry-like products from a dough.
Processes for producing pastry and flaky dough-
like products, which do not require baking) are known wherein
the startiny mixture in the form of dough is subjected to a
multiple roller system, wherein each succeeding roller moves
faster than its preceding roller, i.e., each roller has a "lead"
ccm~ared to its preceding roller, to produce a fleece-like film
which thereafter is conducted to a variable speed belt wherein
the ratio of the speed of the belt to that of the last roller ;
is adjusted such that the fieece-like film assumes an undulating
shape, the film thereafter being dried. Such methods permit
greater freedom and diversity in the production of pastries and
: flaky pastry-like products~ In accordance with such processes ~`
it is possible, for example, to quickly increase the percentage
of white of egg in past~y-like products to high percentages,
as compared with prior methods, and to simultaneously decrease
the fatty portion. Despite the advantages of the foregoing
processes, certain prohlems arise when the fatty portion in
~0 the pastry is greatly increased and when the water content
exceeds certain percentages. It has now been discovered that,
by adjusting the temperature of the rollers, particularly .
in the lowar temperature ranges, the aforementioned problems
pertaining to the limitation of fat and water content may be
solved.
According to the present invention there is provided
a process for producing pastry and flaky pastry-l.ike products
from a starting mixture, comprising subjecting said mixture
in the form of a dough to at least one rol.ler system comprising
a plurality of rollers arranged in series, each succeeding
roller moving faster than the preceding rol.ler, while precisely
controlling the temperature of said rollers, withdrawing a
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fleece-like film from the last of said rollers, thereafter
conducting said fleece-like film to a belt, adjusting the ratio
of the linear speed of said belt to the rotational speed of
said last roller such that the film assumes an undulating shape
and drying said ~ilm.
The precisely defined temperatures may vary by as
little as 1~. This precise adjustment of the temperature of
the rollers is in contrast to the prior technique of the water
cooling of the rollers ~or the limited purpose of reducin~ heat
caused by the friction of the rollers in that which the invention
disclosed herein it is sought to maintain the surfaces of the
rollers at a precise temperature.
The invention will now be described in more detail,
by way of example only.
In accordance with the principles of the present
invention the temperature of the rollers is precisely controlled.
Large quantities of brine at predetermined, adjusted temperatures
are permitted to circulate through the rollers. It will be
apparent that the use of large amounts of brine makes it
possible to decrease the differential between the input and
output temperatures which is advantageous. Instead of using
brine, i.e., an aqueous solution of an inorganic substance,
preferably a salt, it i5 also possible to use an oraynic heat
carrierr for example, a polyhydric alcohol.
Wit~ the present invention, where large quantities
of precooled or heated brine, adjusted in temperature, are
circulated through the rollers, the surfaces of the rollers are
maintained at the same temperature, in addition to reducing the
heat of friction. A fine film is thereby withdrawn from the
last of the rollers which is thereafter folded into a ribbon 3
to 4 mm in thickness, for example, and cut or punched into
pieces in the customery manner, and finally dried. The result
is to preserve the flavor of the cheese as a result of the low
drying or baking temperature, and to improve the taste of the
paStry as compared to products m~de ~y conventional processes.
In accordance with one embodiment of the present
invention two roller assemblies are used. In both roller
assemblies each succeeding roller moves faster than its preceding
roller and the speed of the take-off belt of one of the roller
assemblies equals the surface speed of the last roller. Where~
this arrangement is utilized, the result is to achieve a smooth
and almost fleecy film. In the second roller assembly, an
undulated, folded fleecy film is produced due to the fact that
the take-off belt moVes more slowly than the last roller. From
the belt of the first roller system the smooth fleecy film is
transferred to the undulating folded fleecy belt such that one
composite film is formed which consists of two films, namely,
the underside which consists of the undulated, folded fleecy
ilm of the second roller assembly and the upper side which
consists of the smooth or stretched fleecy film o the first
roller assembly. The composite fleecy film formed in this
manner may be cut to size, for example, into pieces 100 bv 200 mm,
without being deformed after drying or baking.
In accordance with a further embodiment of the
present invention, a three film composite fleecy film is produced.
In this embodimeni a third roller assembly is provided in ~hich
a smooth under-film, analogous to the processing of the irst
roller assembly, is produced. In the second roller assembly
once again the undulating, folded middle film. Extremely
good dimensional stabilitv results from such composite fleece
films.
In accordance with a still further embodiment of the
present invention the process is carried out in an environment
wherein air temperature and moisture is precisely controlled,
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to thus exclude even the slightest fluctuations in processing
temperatures.
The present invention will be further explained
with reference to the following examples~
Example No. 1
70 kg of peeled and finely rolled Gouda cheese with
50% fat in the dough and 5 kg of hard fat with 20 kg of
solubilized wheat flour, 0.20 kg of salt, and 0.40 kg of
emulsifier were kneaded and the resulting mass introduced ~o
the roller assembly, the rollers thereof being precisely
ad~usted to a temperature of ~3C, and the room temperature
bein~ maintained at 14C with 40~ rela~ive humidity. A finely
closed film was removed from the last roller and folded into a
ribbon of 3-4mm thickness. The ribbon was thereafter cut into
pieces and subsequently dried. The cheese pastry resulting
therefrom was improved both as to taste and other organoleptic
characteristics, this experiment indicating that it is possible
according to the principles of the present invention to process
starting products with high percentages of fat and with high
~o percentages of albumin.
Example No. 2
The starting materials, namely, 55 kg of wheat flour,
7 kg of cleaned wheatbran, 10 kg of crushed rye, 11 kg of
crushed oats, 12 kg of vegetable albumin, 4 kg of peanut fat,
1 kg of salt, and 0.5 kg of emulsifier, were kneaded into a
dough with 35 liters of water. Twenty-five percent of the dough
was fed at room temperature to a first roller assembly, while 75%
of the dough was fed to a second roller assembly, the first
roller assembly running at a speed equal to 25% of the speed of
the second roller assembly. The take-off belt of the first
roller assembly had the same speed as the roller surface of the
last roller of the first roller assembly while the take-off
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belt of the second roller assembly ran at a speed of 33 1/3~
that of the peripheral speed of the last roller of the second
roller assembly. As referred to previously, two fleece-like
components Were developed, brought together and processed
further as a two-component fleece film.
Example No. 3
The same ingredients and methods of operation as
set forth in Example No. 2 were used except that 10 kg of sesame
seeds per 100 kg of mass wére strewn onto the lower undulating
fleece-like ribbon prior to combining the two fleece~like films
by way of a vibrating screen and feeding tunnel.
Example No. 4
The same ingredients and method of operation as set
forth in Example No. 3 were used, except that after the two
fleece-like films were combined, the upper fleece-like film was
pressed onto the lower undulated fleece-like film by a foam
rubber roller.
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