EP3989726A1 - Pie dough for deferred use, and method of preserving same - Google Patents

Pie dough for deferred use, and method of preserving same

Info

Publication number
EP3989726A1
EP3989726A1 EP20742333.6A EP20742333A EP3989726A1 EP 3989726 A1 EP3989726 A1 EP 3989726A1 EP 20742333 A EP20742333 A EP 20742333A EP 3989726 A1 EP3989726 A1 EP 3989726A1
Authority
EP
European Patent Office
Prior art keywords
dough
lactic acid
pie dough
pie
deferred use
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.)
Pending
Application number
EP20742333.6A
Other languages
German (de)
French (fr)
Inventor
Caroline Pilard
Julien Aubert
Pascal Palavit
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.)
Cerelia SAS
Original Assignee
Cerelia SAS
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 Cerelia SAS filed Critical Cerelia SAS
Publication of EP3989726A1 publication Critical patent/EP3989726A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Definitions

  • the invention relates to a pie dough for deferred use, that is to say a pie dough intended to be stored raw for a period of several weeks.
  • Document JP 2006-158 382 describes a bread dough without yeast, containing a lactic acid bacterium, subjected to fermentation to produce antimicrobial substances.
  • One of its important components is honey.
  • JP 2014-068 583 describes an oil-in-water emulsion
  • This emulsion is used in the preparation of a bakery dough (pizza, pastry, bread) without yeast.
  • One of the aims of the present invention is to provide a pie dough for deferred use, pre-spread, which leaves to the load and to the taste of the user the operations consisting in filling the dough and baking the pastry resulting.
  • Another object of the invention is to provide a pie dough for deferred use, not comprising any preservative such as alcohol, vinegar, lemon juice, sorbate or the like.
  • Another object of the invention is to provide a pie dough for deferred use, which can be stored at refrigeration temperature for several weeks.
  • Another object of the invention is to provide a pie dough for deferred use, exhibiting constant organoleptic qualities.
  • the subject of the invention is a pie dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
  • the lactic acid bacteria [0013] According to one embodiment of the invention, the lactic acid bacteria
  • homofermentative is from the Lactococcus lactis strain.
  • the invention also relates to a method for storing pie dough for deferred use up to 4 to 6 weeks, as mentioned above, in which, after mixing and fermentation, the dough is rolled and cut. in cakes placed in an oxygen-free atmosphere and kept at refrigeration temperature.
  • each pancake of dough is
  • the pie dough for deferred use is, after kneading and fermentation, as a raw dough, rolled, refrigerated, and ready for use.
  • the dough is made from simple and few products: wheat flour, water, fat, salt, and a homofermentative lactic acid bacteria.
  • this lactic acid bacterium is of the Lactococcus lactis strain.
  • the dough does not include yeast or preservatives such as alcohol, vinegar, lemon juice, sorbate or the like. After kneading, the initial fermentation and subsequent conservation are ensured by the lactic acid bacteria.
  • the lactic acid bacteria ensure the production of lactic acid, which lowers the pH of the dough to a value close to 4.1.
  • the lowering of the pH contributes to the lowering of the redox potential of the dough, which leads to a decrease in the possibility of the development of contaminants.
  • most pathogenic bacteria Clostridium botulinum,
  • Campylobacter, for example are unable to thrive.
  • each wafer is packaged in a modified atmosphere, without oxygen.
  • each pancake is rolled up on itself and placed in a cylindrical case filled with an oxygen-free atmosphere, closed and stored at refrigeration temperature, between 2 and 8 ° C, for a period of up to six weeks.
  • refrigeration temperature between 2 and 8 ° C
  • the lactic acid bacterium plays the dual role of an agent of
  • the lactic acid bacterium of the Lactococcus lactis strain exhibits particular qualities and in particular:
  • the pie dough is prepared from the basic products, given in
  • the composition of the pie dough is as follows:
  • composition of the pie dough is as follows:
  • the proportions of water and fat are of the same order of magnitude.
  • the fat is preferably butter.
  • the lactic acid bacteria give the dough a taste of crèmeuddle.
  • the pie dough can be supplemented likely to give it flavor or fragrance.
  • the pie dough is characterized as puff pastry, short pastry, or the like. The preserved pancakes are removed from their packaging, spread out, garnished and the pies thus prepared are subjected to cooking.

Landscapes

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

Abstract

Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.005-0.25.

Description

Description Description
Titre de l'invention : Pâte à tarte pour utilisation différée et son procédé de conservation Title of the invention: Pie dough for deferred use and its preservation process
[0001] L’invention concerne une pâte à tarte pour utilisation différée, c’est-à-dire une pâte à tarte destinée à être conservée crue pendant une durée de plusieurs semaines. The invention relates to a pie dough for deferred use, that is to say a pie dough intended to be stored raw for a period of several weeks.
[0002] Il est connu de préparer des pâtes à pâtisserie à longue conservation. Selon le document FR 2 602 398, une telle pâte est préparée à partir de farine inactivée, d’amidon resséché, de sucre fin, de matière grasse, d’eau à activité limitée et de glycerol ou de sorbitol. La pâte pétrie est laminée et conditionnée sous vide poussé, dans un emballage étanche. It is known to prepare long-life pastry dough. According to document FR 2 602 398, such a dough is prepared from inactivated flour, dried starch, fine sugar, fat, water with limited activity and glycerol or sorbitol. The kneaded dough is rolled and packaged under high vacuum in a sealed packaging.
[0003] Le document US 2017/367 353 décrit une pâte à pizza sans levure, contenant une bactérie lactique, préparée, après maturation, en disques qui sont garnis et cuits au four. La conservation des pizzas après cuisson n’est prévue que par congélation. [0003] Document US 2017/367 353 describes a pizza dough without yeast, containing a lactic acid bacterium, prepared, after maturation, in discs which are lined and baked in the oven. The storage of pizzas after cooking is only intended by freezing.
[0004] Le document US 6 524 631 décrit une pâte pour pâtisserie, sans levure, [0004] Document US Pat. No. 6,524,631 describes a pastry dough, without yeast,
contenant une bactérie lactique, soumise à fermentation pour produire des substances antimicrobiennes. Il est mis fin au processus de fermentation par traitement thermique. containing lactic acid bacteria, subjected to fermentation to produce antimicrobial substances. The fermentation process is terminated by heat treatment.
[0005] Le document JP 2006-158 382 décrit une pâte à pain sans levure, contenant une bactérie lactique, soumise à fermentation pour produire des substances antimicrobiennes. Un de ses composants importants est le miel. [0005] Document JP 2006-158 382 describes a bread dough without yeast, containing a lactic acid bacterium, subjected to fermentation to produce antimicrobial substances. One of its important components is honey.
[0006] Le document JP 2014-068 583 décrit une émulsion d’huile dans l’eau [0006] JP 2014-068 583 describes an oil-in-water emulsion
comportant un acide lactique à parfum prononcé de lait, et un amino-acide. Cette émulsion est utilisée dans la préparation d’une pâte de boulangerie (pizza, pâtisserie, pain) sans levure. comprising a lactic acid with a strong milky scent, and an amino acid. This emulsion is used in the preparation of a bakery dough (pizza, pastry, bread) without yeast.
[0007] Selon d’autres procédés de préparation de pâte à pâtisserie, la conservation est assurée au moyen d’alcool, de jus de citron, de vinaigre, ou d’autres produits conservateurs. [0008] L’un des buts de la présente invention est de proposer une pâte à tarte pour utilisation différée, pré-étalée, qui laisse à la charge et au goût de l’utilisateur les opérations consistant à garnir la pâte et cuire la pâtisserie en résultant. [0007] According to other pastry dough preparation processes, conservation is ensured by means of alcohol, lemon juice, vinegar, or other preservatives. [0008] One of the aims of the present invention is to provide a pie dough for deferred use, pre-spread, which leaves to the load and to the taste of the user the operations consisting in filling the dough and baking the pastry resulting.
[0009] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, ne comportant pas de produit de conservation tel que alcool, vinaigre, jus de citron, sorbate ou analogue. [0009] Another object of the invention is to provide a pie dough for deferred use, not comprising any preservative such as alcohol, vinegar, lemon juice, sorbate or the like.
[0010] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, conservable à température de réfrigération pendant plusieurs semaines. [0010] Another object of the invention is to provide a pie dough for deferred use, which can be stored at refrigeration temperature for several weeks.
[0011] Un autre but de l’invention est de proposer une pâte à tarte pour utilisation différée, présentant des qualités organoleptiques constantes. [0011] Another object of the invention is to provide a pie dough for deferred use, exhibiting constant organoleptic qualities.
[0012] L’invention a pour objet une pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini : The subject of the invention is a pie dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
- Bactérie lactique homofermentaire : 0,005-0,25 - Homofermentative lactic acid bacteria: 0.005-0.25
[0013] Selon un mode de réalisation de l’invention, la bactérie lactique [0013] According to one embodiment of the invention, the lactic acid bacteria
homofermentaire est de la souche Lactococcus lactis. homofermentative is from the Lactococcus lactis strain.
[0014] L’invention a aussi pour objet un procédé de conservation de pâte à tarte pour utilisation différée jusqu’à 4 à 6 semaines, telle que mentionnée ci-dessus, dans lequel, après mélange et fermentation, la pâte est laminée et découpée en galettes placées sous atmosphère sans oxygène et maintenues à température de réfrigération. The invention also relates to a method for storing pie dough for deferred use up to 4 to 6 weeks, as mentioned above, in which, after mixing and fermentation, the dough is rolled and cut. in cakes placed in an oxygen-free atmosphere and kept at refrigeration temperature.
[0015] Selon un mode de réalisation de l’invention, chaque galette de pâte est [0015] According to one embodiment of the invention, each pancake of dough is
enroulée sur elle-même, placée dans un étui cylindrique, rempli d’une rolled up on itself, placed in a cylindrical case, filled with
atmosphère sans oxygène, fermé et maintenu à une température comprise entre 2 et 8°C. oxygen-free atmosphere, closed and maintained at a temperature between 2 and 8 ° C.
[0016] Selon l’invention, la pâte à tarte pour utilisation différée se présente, après pétrissage et fermentation comme une pâte crue, laminée, réfrigérée, et prête à l’emploi. La pâte est élaborée à partir de produits simples et peu nombreux : farine de blé, eau, matière grasse, sel, et une bactérie lactique homofermentaire. De préférence, cette bactérie lactique est de la souche Lactococcus lactis. La pâte ne comprend ni levure, ni produit conservateur tel que alcool, vinaigre, jus de citron, sorbate ou analogue. Après pétrissage, la fermentation initiale et la conservation ultérieure sont assurées par la bactérie lactique. According to the invention, the pie dough for deferred use is, after kneading and fermentation, as a raw dough, rolled, refrigerated, and ready for use. The dough is made from simple and few products: wheat flour, water, fat, salt, and a homofermentative lactic acid bacteria. Preferably, this lactic acid bacterium is of the Lactococcus lactis strain. The dough does not include yeast or preservatives such as alcohol, vinegar, lemon juice, sorbate or the like. After kneading, the initial fermentation and subsequent conservation are ensured by the lactic acid bacteria.
[0017] La bactérie lactique assure la production d’acide lactique, ce qui fait diminuer le pH de la pâte jusqu’à une valeur proche de 4,1. La baisse du pH contribue à l’abaissement du potentiel redox de la pâte, ce qui entraîne une diminution de la possibilité de développement de produits contaminants. Ainsi, sous un pH voisin de 5, la plupart des bactéries pathogènes ( Clostridium botulinum, [0017] The lactic acid bacteria ensure the production of lactic acid, which lowers the pH of the dough to a value close to 4.1. The lowering of the pH contributes to the lowering of the redox potential of the dough, which leads to a decrease in the possibility of the development of contaminants. Thus, under a pH close to 5, most pathogenic bacteria (Clostridium botulinum,
Campylobacter, par exemple) sont dans l’incapacité de se développer. Campylobacter, for example) are unable to thrive.
[0018] Cependant, certains microorganismes tels que les levures ou les moisissures peuvent se développer sous un pH voisin de 5. C’est pourquoi, après étalement et découpe en galettes, chaque galette est conditionnée sous atmosphère modifiée, sans oxygène. De préférence, chaque galette est enroulée sur elle- même et placée dans un étui cylindrique rempli d’une atmosphère sans oxygène, fermé et conservé à température de réfrigération, entre 2 et 8°C, pendant une durée allant jusqu’à six semaines. La combinaison du rôle de la bactérie lactique, du conditionnement sous atmosphère modifiée et de la température de [0018] However, certain microorganisms such as yeasts or molds can develop at a pH close to 5. This is why, after spreading and cutting into wafers, each wafer is packaged in a modified atmosphere, without oxygen. Preferably, each pancake is rolled up on itself and placed in a cylindrical case filled with an oxygen-free atmosphere, closed and stored at refrigeration temperature, between 2 and 8 ° C, for a period of up to six weeks. The combination of the role of lactic acid bacteria, modified atmosphere packaging and the temperature of
réfrigération, assure la conservation de la pâte à tarte avec des qualités organoleptiques constantes. refrigeration, ensures the conservation of the pie dough with constant organoleptic qualities.
[0019] Selon l’invention, la bactérie lactique joue le double rôle d’agent de la [0019] According to the invention, the lactic acid bacterium plays the dual role of an agent of
fermentation initiale et d’agent de conservation de longue durée, en initial fermentation and long-lasting preservative, in
remplacement des conservateurs habituels tels que, par exemple, l’alcool, le jus de citron, le vinaigre, l’acide citrique ou le sorbate. replacing the usual preservatives such as, for example, alcohol, lemon juice, vinegar, citric acid or sorbate.
[0020] La bactérie lactique de la souche Lactococcus lactis présente des qualités particulières et notamment : The lactic acid bacterium of the Lactococcus lactis strain exhibits particular qualities and in particular:
- une cinétique d’acidification rapide ; - rapid acidification kinetics;
- une capacité acidifiante modérée : elle n’abaisse pas le pH en dessous de 4,1 ; - a moderate acidifying capacity: it does not lower the pH below 4.1;
- une résistance au froid, à température de réfrigération ; - resistance to cold, at refrigeration temperature;
- des propriétés texturantes par la production de dextranes - un métabolisme homofermentaire, ne dégageant pas de CO2, ce qui évite tout gonflement de l’emballage des galettes. - texturing properties by the production of dextrans - a homofermentative metabolism, not releasing CO2, which prevents any swelling of the packaging of the pancakes.
[0021] La pâte à tarte est préparée à partir des produits de base, donnés en The pie dough is prepared from the basic products, given in
pourcentage en poids du produit fini : percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
[0022] Après un pétrissage initial, est incorporée la bactérie lactique [0022] After an initial kneading, the lactic acid bacteria are incorporated
homofermentaire (0,005 à 0,25%). Suivent les opérations de pétrissage, de fermentation, de laminage, de découpe en galettes, d’emballage des galettes sous atmosphère sans oxygène, et de conservation à température de homofermentative (0.005 to 0.25%). The operations of kneading, fermentation, rolling, cutting into pancakes, packaging the pancakes in an oxygen-free atmosphere, and storage at a temperature of
réfrigération jusqu’à six semaines. refrigeration for up to six weeks.
[0023] Selon un exemple de réalisation pratique, la composition de la pâte à tarte est la suivante : [0023] According to a practical embodiment, the composition of the pie dough is as follows:
- Farine de blé : 51 ,39% - Wheat flour: 51.39%
- Eau : 23,69% - Water: 23.69%
- Matière grasse : 27,73% - Fat: 27.73%
- Sel : 0,96% - Salt: 0.96%
- Bactérie lactique : 0,23% - Lactic bacteria: 0.23%
[0024] Selon un autre exemple de réalisation pratique, la composition de la pâte à tarte est la suivante : [0024] According to another practical embodiment, the composition of the pie dough is as follows:
- Farine de blé : 49,80% - Wheat flour: 49.80%
- Eau : 25,01 % - Water: 25.01%
- Matière grasse : 24,08% - Fat: 24.08%
- Sel : 1 ,10% - Salt: 1, 10%
- Bactérie lactique : 0,007% - Lactic acid bacteria: 0.007%
[0025] Dans les exemples de réalisation décrits, les proportions d’eau et de matière grasse sont du même ordre de grandeur. [0025] In the embodiments described, the proportions of water and fat are of the same order of magnitude.
[0026] Dans les exemples de réalisation décrits la matière grasse est de préférence du beurre. La bactérie lactique apporte à la pâte un goût de crème fraîche. Au gré du consommateur, la pâte à tarte peut recevoir des compléments susceptibles de lui apporter du goût ou du parfum. En fonction du laminage effectué, la pâte à tarte est caractérisée en pâte feuilletée, en pâte brisée, ou autre. Les galettes conservées sont extraites de leur emballage, étalées, garnies et les tartes ainsi préparées sont soumises à la cuisson. In the embodiments described, the fat is preferably butter. The lactic acid bacteria give the dough a taste of crème fraîche. At the discretion of the consumer, the pie dough can be supplemented likely to give it flavor or fragrance. Depending on the rolling carried out, the pie dough is characterized as puff pastry, short pastry, or the like. The preserved pancakes are removed from their packaging, spread out, garnished and the pies thus prepared are subjected to cooking.

Claims

Revendications Claims
[Revendication 1] Pâte à tarte pour utilisation différée caractérisée en ce qu’elle comporte, en pourcentage en poids du produit fini : [Claim 1] Tart dough for deferred use characterized in that it comprises, as a percentage by weight of the finished product:
- Farine de blé : 45-55 - Wheat flour: 45-55
- Eau : 20-30 - Water: 20-30
- Matière grasse : 20-30 - Fat: 20-30
- Sel : 0,9-1 , 3 - Salt: 0.9-1, 3
- Bactérie lactique homofermentaire : 0,005-0,25 - Homofermentative lactic acid bacteria: 0.005-0.25
[Revendication 2] Pâte à tarte selon la revendication 1 caractérisée en ce que la bactérie lactique homofermentaire est de la souche Lactococcus lactis. [Claim 2] Pie crust according to claim 1 characterized in that the homofermentative lactic acid bacterium is of the Lactococcus lactis strain.
[Revendication 3] Procédé de conservation de pâte à tarte pour utilisation différée jusqu’à 4 à 6 semaines, selon l’une des revendications 1 et 2 caractérisé en ce que, après mélange et fermentation, la pâte est laminée et découpée en galettes placées sous atmosphère sans oxygène et maintenues à température de réfrigération. [Claim 3] Process for preserving pie dough for delayed use up to 4 to 6 weeks, according to one of claims 1 and 2, characterized in that, after mixing and fermentation, the dough is rolled and cut into placed pancakes. in an oxygen-free atmosphere and kept at refrigeration temperature.
[Revendication 4] Procédé selon la revendication 3 caractérisé en ce que chaque galette de pâte est enroulée sur elle-même, placée dans un étui cylindrique rempli d’une atmosphère sans oxygène, fermé, et maintenu à une température comprise entre 2 et 8°C. [Claim 4] A method according to claim 3 characterized in that each pancake of dough is rolled up on itself, placed in a cylindrical case filled with an oxygen-free atmosphere, closed, and maintained at a temperature between 2 and 8 ° vs.
EP20742333.6A 2019-06-28 2020-06-12 Pie dough for deferred use, and method of preserving same Pending EP3989726A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1907123A FR3097722B1 (en) 2019-06-28 2019-06-28 Pie dough for deferred use and method for preserving it
PCT/FR2020/051012 WO2020260792A1 (en) 2019-06-28 2020-06-12 Pie dough for deferred use, and method of preserving same

Publications (1)

Publication Number Publication Date
EP3989726A1 true EP3989726A1 (en) 2022-05-04

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FR (1) FR3097722B1 (en)
WO (1) WO2020260792A1 (en)

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Publication number Priority date Publication date Assignee Title
FR3133292A1 (en) * 2022-03-08 2023-09-15 Cerelia Process for preparing fresh leavened puff pastry and fresh pastries made according to said process

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Title
DATABASE GNPD [online] MINTEL; 9 June 2017 (2017-06-09), ANONYMOUS: "Fresh Dough for Extra Large Croissants", XP093152751, retrieved from https://www.gnpd.com/sinatra/recordpage/4875243/ Database accession no. 4875243 *
See also references of WO2020260792A1 *

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FR3097722B1 (en) 2022-09-30
WO2020260792A1 (en) 2020-12-30

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