Title:
常温保存可能な包装されたそのまま食べられるフォカッチャの製造方法
Document Type and Number:
Japanese Patent JP6637964
Kind Code:
B2
Abstract:
A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (a w ) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1 % at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30°C; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution; e) second leavening of the raw dough thus obtained at a temperature comprised between 30 and 37°C; f) oiling of the upper surface of the dough thus obtained with filling with the oil of said holes; g) baking of the raw dough thus obtained in an oven at a temperature comprised between 210 and 240°C; and h) packaging of the focaccia thus obtained.
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Inventors:
Ferrari, Corraldo
Gallina, Christina
Ruggieri, Alessandro
Gallina, Christina
Ruggieri, Alessandro
Application Number:
JP2017510746A
Publication Date:
January 29, 2020
Filing Date:
April 29, 2015
Export Citation:
Assignee:
Barrage J.E.R.Fratelli S.P.A.
International Classes:
A21D13/22; A21D2/14; A21D13/40
Domestic Patent References:
| JP59135829A | ||||
| JP11243847A | ||||
| JP9163916A | ||||
| JP4016140A |
Foreign References:
| US20040086601 | ||||
| US20070207240 |
Other References:
Genova style focaccia, [online], Posted on October 26, 2011, [retrieved on 2019.01.18], URL: https://nerodiseppiaenglish.wordpress.com/2011/10/26/genova-style-focaccia/
Int J Food Prop, 2011, vol.14, no.5, p.988-995
Rakuten レシピ, ホカッチャ レシピ・作り方, [online], 公開日:2013.11.10, [retrieved on 2019.01.18], URL: https://recipe.rakuten.co.jp/recipe/1490004682/
facebook, 【ストウブレシピ】ココットでフォカッチャ, [online], 2012年4月16日 20:36, [retrieved on 2019.01.18], URL: https://ja-jp.facebook.com/notes/%E3%82%B9%E3%83%88%E3%82%A6%E3%83%96staub/%E3%82%B9%E3%83%88%E3%82%A6%E3%83%96%E3%83%AC%E3%82%B7%E3%83%94%E3%82%B3%E3%82%B3%E3%83%83%E3%83%88%E3%81%A7%E3%83%95%E3%82%A9%E3%82%AB%E3%83%83%E3%83%81%E3%83%A3/221550394612363/
Int J Food Prop, 2011, vol.14, no.5, p.988-995
Rakuten レシピ, ホカッチャ レシピ・作り方, [online], 公開日:2013.11.10, [retrieved on 2019.01.18], URL: https://recipe.rakuten.co.jp/recipe/1490004682/
facebook, 【ストウブレシピ】ココットでフォカッチャ, [online], 2012年4月16日 20:36, [retrieved on 2019.01.18], URL: https://ja-jp.facebook.com/notes/%E3%82%B9%E3%83%88%E3%82%A6%E3%83%96staub/%E3%82%B9%E3%83%88%E3%82%A6%E3%83%96%E3%83%AC%E3%82%B7%E3%83%94%E3%82%B3%E3%82%B3%E3%83%83%E3%83%88%E3%81%A7%E3%83%95%E3%82%A9%E3%82%AB%E3%83%83%E3%83%81%E3%83%A3/221550394612363/
Attorney, Agent or Firm:
Atsushi Nakajima
Kato Kazunori
Kato Kazunori