DE1217189B - Process for the production of a pastry with a meringue structure - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Int. Cl .:

A23g

German class: 53 f-3

Number: 1217189

File number: P 29575IV a / 53 f

Filing date: September 25, 1961

Opening day: May 18, 1966

The invention relates to a method for the production of a biscuit with marring structure means that can be whipped Soy protein. The rigid foam product obtainable according to the invention has, in contrast to previously known products of this type have sufficient structural strength to give other foods Can be carried and used as a bowl for either hot or cold main or dessert dishes to be able to.

The food industry has long tried to lower a light meringen-like product Produce density that od as a serving bowl. The like. For example, for hot main dishes. However, meringues and meringen-like products of a known kind were unable to perform these functions to meet, among other things, because such well-known products break or theirs Lose shape when covered or filled with dishes like ice cream or chicken pie. As a result, it has previously been thought necessary to use less desirable preparations for the To use the manufacture of serving bowls and the like, e.g. B. Pie crustles and cream puff pastries that, I describe them as light, but actually quite heavy compared to a meringue are.

It has been found that the product obtainable according to the invention can be used in recipes can be used to cater to a large number of very tasty foods such as B. light, crispy snacks different sizes, different tastes and different shapes.

The product which can be prepared according to the invention consists of an oil-in-protein dispersion which consists of a continuous, air-treated proteinaceous outer phase and physically one includes and retains dispersed discontinuous edible fat or oil as the inner phase.

The method according to the invention for producing a biscuit with a meringue structure by means of whippable soy protein is characterized in that the whippable soy protein is whipped into a foam with water, an edible oil is then dispersed in this foam until the dispersion has a specific gravity of about 0.08 to about 0 , 45, and then the dispersion obtained is dried in the heat, optionally with shaping. Processes for producing meringues using whippable soy protein are already known, but without producing the oil-in-protein dispersion essential to the invention. Either no fat at all is used according to the known method, method for making a pastry with
Meringue structure

Applicant:

The Pillsbury Company,

Minneapolis, Minn. (V. St. A.)

Representative:

Dr.-Ing. H. Ruschke, patent attorney,

Munich 27, Pienzenauer Str. 2

Named as inventor:
Francis MY Cheng,
Margaret Neibling,
Minneapolis, Minn. (V. St. A.)

possibly even the fat naturally present in the starting material by solvent extraction is removed, or, if small amounts of fat are added, it is a matter of manufacture of sugar products such as candies or Turkish honey.

In particular, it has now been found that relatively large amounts of oil or fat in a protein-containing film-forming foam can be dispersed, despite the fact that the initial Foam production requires the exclusion of fats or oils. It was also found that the proper drying of a proteinaceous film-forming foam containing a dispersed oil phase, the Foam forms a continuous, air-containing film and becomes remarkably firm and does not break, when it is used as a serving bowl for chicken pie or the like. In addition, it was surprising found that the dried dispersion can be consumed and literally in the mouth dissolves.

In order to carry out the present invention it has been found essential to use soy protein, and it proved convenient, if not strictly necessary, to use a mixture of egg albumin, To use soy protein and a foaming agent as a protein preparation .. All commercially available edible oils and all the usual means for foaming the protein preparation and for subsequent dispersion of the oil component in it can be used. Likewise, drying can be done in any suitable Be carried out as long as only the dry

609 569/136

3 4

temperature and time is chosen so that the continuous foam was poured. After all the oil has been added

If the proteinaceous phase was not scorched and / or given, the mixer was turned back for more

is boiled or the discontinuous oil phase is set to speed 3 for 30 seconds to get the

is strongly volatilized. When the oil to be used is to be used to complete dispersion of the oil in the foam. Aliquots

Protein preparation is in dry form, there must have been 5 parts of the dispersion then to pie shells

of course, well moistened before foaming and pressed in a household oven for 60 minutes

are, with the hydration and foaming in 149 ⁰ C dried.

can be carried out in one operation. When the dried peelings were made

a soy protein is to be incorporated, are then cooled down as usual by

the modified soy protein preparations were left to stand after the io temperature. They were called

U.S. Patent 2,844,468 excellent results Serving container for chicken pie or ice cream

obtain. used. A panel of food experts

If a foaming agent is to be used, she judged on the quality, the taste

can e.g. B. triacetin, triethyl citrate or sodium and the appearance with excellent,

hexametaphosphate can be used with success. 15th . ₁

The protein supplement is hydrated and / or Example 2

foamed, e.g. whipped, until it becomes stiff Using the following recipe:

Foam forms. The foam is then made with a soy protein (as in example 1) .... 12.22%

a certain amount of an edible oil added, again. _{Egg albumin (as in example 1} 5 72} o /

beaten until eme simultaneous division and so _sugar ^ ^ ^ _{id χ) U29 0}

Dispersion of the oil in the protein-containing component - hydrogenated cottonseed oil ..... 22.23%

part to emer oil-protem-dispersion takes place, the em water 47 54 ° /

specific gravity from about 0.08 to about 0.45 "'

having. At this point the oil-in-protein was a product according to the invention according to the

Dispersion relatively viscous, but similar to the procedure of Example 1, but was prepared

a real meringue. In this condition it is not pressed. Instead of corresponding parts of the

Dispersion pliable enough to be deformed, dispersion to compress, they were easy with

z. B. pressing, to allow when the end of the spoon is placed on a baking tray to dry

want to give the product a special shape. Gradually and then in a standard household oven for 30 minutes

the formation of the dispersion and the eventual 30 at 107 ⁰ C. dried.

The still resilient oil-in-protein is deformed. B. in an oven with or without a vacuum, subject to experts who should judge whether it must be ensured that the product neither scorches nor burns as baked goods for "eating out of the hand", or by being overly suitable are. The judgment of the Co mmi ssion was, moderate expansion or volatilization of the water that the products a very excluded in every way and / or oil that is contained therein evaporates. lined pastries. Furthermore, it was especially mentioned which devices for drying the product, that the presented products are also always used, so you can feel surprisingly good in the mouth, in contrast to drying then for complete, if the 40 usual meringues and meringen-like products, product a hard crusty skin forms, which is not easily ascertained by observation because the product of the present invention. This is said to have been rubbery or sticky when it was put in the mouth the product was expediently cooled.
before it is packed and / or used. Example 3

The invention is illustrated by the following examples. ,, £

games, in which preferred embodiments reasonable ^Using the recipe:

are given, further explained. Soy protein (as in example 1) 5.64%

Egg albumin (as in example 1) 2.64%

Example 1 Sugar (as in Example 1) 5.67%

The following recipe was used: 50 corn oil 46.12%

Soy protein according to USA patent water .... 21.93%

2,844,468 5 30% a product according to the invention was dried using the same egg albumin "'.'.'.'.'.'.'.'.'.'.'. 2 ^ 48% T ^ j * ™ ? ^the ^ ^s . Example 2. When rated sugar (cane sugar) 5 33 ^{% / "m in the} same way as the product of Example 2 corn trace oil, not hydrogenated ... '.' .. '.'. 26 ^ 53% ⁵⁵ * &*> an excellent assessment with the water gQ ig 0 / additive that the product was more compact than that of 'Example 2 and a structure and a quality similar

The dry egg albumin, soy protein and the sugar that a malt ball possessed,

were mixed together and the mixture There were also products using

made by means of a Hobart M-50 mixer with 2 revs 60 recipes, the

incorporated into the water every minute. After _{5 big 2} 0o / soi protein

this 1 minute mixing process, whose _{2 big u} j ° _{0 /} j £ _umin ( _{or substitute)}

The purpose then was to provide hydration and add ₂ to 25% / sugar

initiate foaming of the dry components, 4 to 64 ° / ° oil '

the mixer was set to speed 3 65 ₂ q to 60 ° / ° water for 30 seconds
set to whip the foam stiffly. Thereon

the rate was contained again for a further 15 Se-; the results were definitely

kungen reduced to 2, with the oil in the off satisfactory.

Furthermore, tests according to the present invention have shown that any edible substance that one with air or another gas into a viscous, malleable mass with a stable cell phase and which can be gelled or hardened, instead of the egg album of the above Examples can be used. Such substances as pectin, wheat germ and starch can be used as film-forming component are used.

Of course, the oil component must be edible. Furthermore, the addition of auxiliaries, such as flavor and / or color essences, can be done at will.

Claims (3)

Patent claims: 1. Process for the production of a pastry with a meringue structure using whippable soy protein, characterized in that the whippable soy protein with water to form foam beaten, in this foam then an edible oil is dispersed until the dispersion is a specific Has weight from about 0.08 to about 0.45, and then the resulting dispersion is dried in the heat, optionally with shaping. 2. The method according to claim 1, characterized in that pectin is added to the soy protein, Wheat germ or starch added. 3. The method according to claim 1 or 2, characterized in that there is a foaming agent, in particular Triacetin, triethyl citrate or sodium hexametaphosphate added. Considered publications:
U.S. Patent Nos. 2,489,173, 2,489,208, 844,468;
British Patent Nos. 553,975, 539,579. 609 569/136 5.66 © Bundesdruckerei Berlin