RU16241U1 - LAMB BAKERY PRODUCT - Google Patents

Description

Utility Model Description

LAMB BAKERY PRODUCT

The proposed utility model relates to the field of food industry, and in particular to lamb bakery products.

Known lamb bakery product Drying is simple, having the shape of a ring formed by a round-towed bundle containing flour, yeast, salt (GOST 7128-81).

Despite the possibility of long-term storage, this product is characterized by simple taste, which does not meet the requirements of some consumers of this type of production. In addition, the appearance of this product does not differ in originality and does not contain distinctive features, which does not allow the consumer to distinguish it in appearance and choose the type it needs from among homogeneous products.

Known as a prototype is a lamb bakery product Drying with poppy seeds in the form of a ring formed by a round bundle containing wheat flour, yeast, granulated sugar, salt and having a layer of poppy on the upper surface. The poppy content on the surface is 1.42% of the total mass of the product. The dimensions of the inner diameter of the ring are 25 mm, the dimensions of the outer diameter of the ring are A7 53

2000115372

MPK6 A 21 D 13/00

MM (Collection of technological instructions for the production of bakery products, M .: Preiskurantizdat, Ministry of bakery products of the USSR, 1989, p. 39, 307).

The presence of poppy on the top surface helps the consumer distinguish this product from homogeneous products. However, the disadvantage of this product is its partial lack of care. In addition, it does not have sufficient fragility. Applying a small amount of poppy on the surface gives the product a distinctive ability, but does not significantly change its taste. The appearance of the product is characterized by a pale color, the presence of defects in the form of uneven shapes and cracks on the upper surface.

The purpose of the claimed utility model is to improve the palatability of the lamb product, increase fragility, improve the appearance and expand the range of bakery products of the lamb type.

This goal is achieved by the fact that a lamb bakery product, having the shape of a ring formed by a round-shaped tow, containing wheat flour, yeast, granulated sugar, salt, poppy, additionally contains a fat-containing component in an amount of 3-5% of the total weight of the product. The poppy content is 1, 55 - 3.15% of the total mass of the product, and the dimensions of the inner and outer diameters of the ring are related to each other as (19 - 25): (37 - 43) mm.

- the presence of an additional fat-containing component in an amount of 35% of the total mass of the product,

- poppy content equal to 1, 55 - 3.15% of the total mass of the product,

- the ratio of the dimensions of the inner and outer diameters of the ring, comprising (19 -25- 25): (37 - 43) mm.

The presence of a fat-containing component in an amount of 3 5% of the total mass improves the taste of the finished product, has a positive effect on the process of cutting and forming dough pieces, improving the appearance of the product in terms of shape: the product acquires gloss, a rich golden color. There are no bumps or cracks on the surface of the product. When the content of the fat-containing component is less than 3%, a saturated golden color is not achieved, the surface has irregularities and cracks. When the content of the fat-containing component in an amount of more than 5%, significant changes in terms of the form does not occur, but the cost of the product increases significantly.

The presence on the top surface of poppy in the amount of 1, 55 3.15% of the total mass gives the product a special taste and aroma obtained as a result of thermal exposure to the poppy during baking, which makes the product more tasty and attractive. With a poppy content of less than 1.55%, the taste of the poppy is not felt, as it is interrupted by the taste and smell of the baked dough. When the poppy content is greater than 3.15%, its amount exceeds the amount necessary to cover the area of the upper surface of the product, excess grains are poured on under the stove, burn, resulting in deterioration in the taste of the finished product.

The ratio of the dimensions of the inner and outer diameters in the range (19 25): (37 -5- 43) provides good baking and high brittleness of the product. With dimensions of the inner diameter of the ring less than 19 mm, difficulties arise with the formation of the internal serviceability of the ring, so when the dough is proofed, the inner edges stick together. An increase in the outer diameter of more than 43 mm leads to partial lack of baking and insufficient fragility of the product. When the ratio of internal and external diameters goes beyond the ratio (19 - 25): (37 43), the product is characterized by disproportionate shape and lack of baking.

The utility model is illustrated by the following illustrative materials. In FIG. 1 is a schematic drawing of a general view of a bakery product.

In FIG. 2 shows drawings of a top view and a side view in section of a mutton bakery product.

The lamb bakery product has the shape of a ring 1 formed by a round bundle 2. On the upper surface of ring 1 there is a poppy layer 3. The dimensions of the inner diameter d and the outer diameter D are related to each other as (19 -25- 25): (37 - 43} mm. The lamb product contains wheat flour, yeast, granulated sugar, salt , poppy, fat-containing component in an amount of 3-5% of the total weight of the product, poppy content is 1, 55, 3.15% of the total weight of the product.

The utility model is as follows.

The components of the test are taken, for example, in the following ratio, May. %: premium or first grade wheat flour93.78- 88.95

yeast 0.44 - 0.48

salt1, 44

granulated sugar 0.88 - 0.98

Fat-containing component, e.g. margarine 3.00 - 5.00

poppy 1.55-3.15

The prepared dough is subjected to aging, rubbing and cutting. Products are formed into ring-shaped pieces with their subsequent rolling by dividing and seaming machines, for example, a universal VLIIKhP-B-4-58 universal dividing and seaming machine, which consists of a piston box with a receiving funnel for dough, feed rolls with a mechanism for adjusting the angle rotation of the rolls, interchangeable piston chambers in which the discharge pistons and forming sleeves are located, the conveyor belt and the drive mechanism. Flat pieces of dough are loaded into the hopper. The feed rolls, turning towards each other, feed the dough into the piston chambers. At this time, the discharge pistons are in the leftmost position. When the pistons move from left to right, the dough is squeezed in the form of annular blanks through the annular slots formed by the output rings of the forming sleeves and the shoulders of rolling pins fixed with two spokes on the sleeves. After pressing the blanks, the rolling bushings begin to move and release the cylindrical knives; the latter, under the action of the springs, moving from left to right, cut the workpieces from the total mass and at the same time slightly shift them along the rolling pins. The rolling sleeves, continuing to move to the right, capture the workpieces and clamp them between their inner surface and the surface

rolling pins. Then the billets are rolled up on the rolling pins by threefold reciprocating movement of the bushings along the rolling pins. In the third movement, from left to right, the rolling bushings go a longer way and roll the workpieces from the rolling pins, leaving them at the outlet in the bushings. With further movement in this direction, the bushings are met on their way by ejectors pushing the workpiece onto the conveyor belt. The rolling sleeves, returning to the extreme left position, take the cylindrical knives to their original position, with the spring being removed, after which the cycle of the machine is repeated.

The dimensions of the sheepskin product depend on the size of the diameters of the forming organs (sleeves and rolling pins). For the manufacture of the claimed invention, sleeves with a diameter of 35 mm and rolling pins with a diameter of 27 mm are used. In the process of proofing and baking, the dough pieces swell by 2 - 8 mm, as a result of which the finished product has dimensions of internal and external diameters, correlated with each other as (19 25): (37 "43) mm.

After molding with a special device, the poppy is applied to the upper surface of the dough piece.

The formed dough pieces from the conveyor belt of the dividing machine are transferred to the remote under the furnace, where the dough pieces are proofed.

The scalding of the dough pieces is carried out in a separate steam chamber. Baking is carried out in PCS ovens or another type. The baking time is 12-18 minutes, at a temperature of 170-250 ° C.

Baked products are cooled and packaged in accordance with GOST 30354-96. Specific composition examples. The components of the composition are taken in the following specific values given in table 1.

Organoleptic characteristics of the sheepskin product are shown in table 2.

Table 2

Table 3 The claimed products have fragility. the lamb product expands the range of products produced pleasant, melting taste, special aroma and increased

Claims (1)

A lamb bakery product in the form of a ring formed by a round-towed bundle containing wheat flour, yeast, granulated sugar, salt, and having a poppy layer on the upper surface, characterized in that it additionally contains a fat-containing component in an amount of 3-5% of the total weight of the product, moreover, the poppy content is 1.55-3.15% of the total mass of the product, and the dimensions of the inner and outer diameters of the ring are related to each other as (19-25) :( 37-43) mm.