Procedure for the preparation of a granulated bread product

Abstract: Including the use of wheat flower, powdered cacao, sugar, cornstarch, dextrose, soy lecithin, salt, ground cinnamon and yeast, in addition to water and a flavoring, and of performing the following processes: Mixing and kneading of the ingredients. Dividing the dough into portions and forming into balls. Fermentation of the balls of dough at 30ºC, humidity 75% for 90 minutes. Cooking of the balls in an oven at 250º C for 40 minutes. Allowing the balls to rest for slow cooling. Dividing the product into pieces and drying by means of air heated to 280ºC, reducing the moisture content to a maximum 8%. Cooling the product to the temperature of 50ºC and final grinding to obtain a uniform-sized granulate. Applicable to the manufacture of a product easily prepared for serving by end consumers.

Description: The present invention refers to a procedure for the preparation of a granulated food product. As regards the process of its manufacture, this product, which will be described at a further point herein, is marketed in the form of a granulate varying in granule size and is distinguished by the ease of its preparation for serving by end consumers, as it solely requires that milk be added. PRIOR STATE OF THE ART Numerous preparations in powder or granulated form of very different compositions are known, but which always require that a certain number of procedures be performed for the purpose of readying them for serving or, at least, to make them appetizing for consumers to enjoy. Therefore, in some cases, they must be dissolved, heated, stirred or put through other types of physical procedures. As can be readily understood, this means on obligation for consumers, who, in addition to having to perform these procedures, require a certain length of time to do so. Patent Abstracts of Japan, vol. 1996, No.11, 29 Nov. 1996 & JP 08 182 472 A (ASAHI CHEM IND CO LTD), 16 July 1996 discloses the preparation of bread crumbs having crispy texture with delayed moisture absorption. The granulated food product the preparation of which comprises the object of the present patent is simple in composition, and the process for making the same is comprised of a number of equally simple operations, with the advantage that its final preparation by end consumers prior to serving is as easy as merely adding milk in the desired proportion. DETAILED DESCRIPTION OF THE INVENTION The ingredients employed for the preparation of this new product are as follows: Water, sugar, defatted powdered cacao, ground cinnamon, dextrose, cornstarch, wheat flour, soy lecithin, yeast and salt, with added flavoring. A brief description of the procedure in question can be provided by listing the different procedures through which the ingredients must be processed,: 1. Mixing and kneading all the ingredients into a smooth, pliable dough. 2. Dividing the dough into portions equal in weight, i.e. 500 grams each. 3. Rolling the portions of dough into balls to restore the structure of the gluten. 4. Placing the balls of dough in a controlled-atmosphere fermentation chamber: temperature 30ºC, humidity 75% and time 90 minutes. - 5. Cooking the balls of dough in an oven at a temperature of 250ºC for 40 minutes. 6. Allowing the balls of dough to rest for slow cooling to room temperature. 7. Dividing the product into pieces for quicker drying. 8. Drying by applying a current of air heated to 280ºC to the product divided into pieces up to the point of reducing the moisture content to a maximum value of 8%. 9. Cooling of the product to 50ºC. 10. Grinding of the product into granules and sifting of granules to achieve a uniform granule size. EXAMPLE OF PREFERRED PREPARATION In following, an explanation is provided of a preferred case of the preparation of the product of the present patent, for which the qualitative and quantitative composition is stated. Water 450 grams Wheat flour 600 grams Powdered cacao 100 grams Sugar 200 grams Cornstarch 50 grams Dextrose 45 grams Soy lecithin 5 grams Salt 20 grams Ground cinnamon 1 gram Yeast 30 grams Flavoring 1 gram

Claims: Procedure for the preparation of a granulated food product for use of a quick final preparation by solely adding milk for serving this product, characterized by including the sequenced process of performing the following steps: a. Mixing and kneading of all the ingredients into a smooth, pliable dough. b. Dividing the dough into portions equal in weight. c. Rolling the portions of dough into balls to restore the structure of the gluten. d. Placing the balls of dough in a controlled-atmosphere fermentation chamber: temperature 30ºC, humidity 75% and time 90 minutes. e. Cooking the balls of dough in an oven at a temperature of 250º for 40 minutes. f. Allowing the balls of dough to rest for slow cooling to room temperature. g. Dividing the product into pieces for faster drying. h. Drying by applying a current of air heated to 280ºC to the product divided into pieces up to the point of reducing the moisture content to a maximum value of 8%. i. Cooling of the product to 50ºC. j. Grinding of the product into granules and sifting of granules to achieve a uniform granule size. Procedure for the preparation of a granulated food product according to Claim 1, characterized in that the steps of the process are carried out with the following ingredients in the following amounts per g for a granulated product of 1000 grams: Wheat flour 600 grams Powdered cacao 100 grams Sugar 200 grams Cornstarch 50 grams Dextrose 45 grams Soy lecithin 5 grams Salt 20 grams Ground cinnamon 1 gram Yeast 30 grams with the incorporation of 450 grams of water and the addition of a flavoring.

Inventors: PLAZAOLA IRIZAR ANTONIO, PLAZAOLA IRIZAR, ANTONIO
Applicants: PLAZAOLA IRIZAR ANTONIO, PLAZAOLA IRIZAR, ANTONIO
Application year: 1998
Main classification: A21D13
IPC codes: A23L1, A21D13, A21D8