RU17669U1 - 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 product. The appearance of this product is characterized by a traditional round shape, typical for bakery products. The absence of distinguishing features makes it difficult for the consumer to choose among the homogeneous products of the desired variety of dryers.

The closest to the claimed solution in terms of the essential features is the prototype of the lamb bakery product Drying the Dropship in the form of an ellipsoid ring formed by a round-shaped bundle containing wheat flour, yeast, granulated sugar, salt, an oil-containing component. The internal dimensions of the ellipsoidal ring in its largest part are 5Q mm. Inner dimensions

2 000 V 5 -v; -; --- 7

MPK6 A 21 D 13/00

The ellipsoidal rings in its smallest part are mm. The external dimensions of the ellipsoidal ring are 76–78 mm in the largest part, and 38 –5–41 mm in the smallest part. (Collection of technological instructions for the production of bakery products, M .: Preiskurantizdat, Ministry of bakery products of the USSR, 1989, p. 296, GOST 7128-91 Lamb bakery products p. 1.2.1. Table. 1, p. 1.2.3 table . 2).

The manufacture of drying in the form of an ellipsoidal ring expands the range of products. The presence of a distinctive feature in the form of an ellipsoidal shape helps the consumer quickly navigate and choose the product he needs from among homogeneous products. However, the disadvantage of this product is the large size of the drying and its insufficient fragility. In addition, the taste of this product is characterized by simplicity, which in the conditions of modern development of market relations reduces the competitiveness of products.

The technical problem, the solution of which the claimed solution is directed, is to expand the range of bakery products of the ram type and to improve the quality of this type of product.

As a result of solving the technical problem, a technical result is achieved - increasing fragility and expanding the gamut of lamb and bakery products.

The specified technical result is achieved in that a lamb bakery product having the shape of an ellipsoid ring formed by a round-towed bundle containing wheat flour, yeast, granulated sugar.

salt, an oily component, has an internal elliptical dimension

rings in the largest and smallest part correlating as (36 - 38):

(12 - 17) mm, and the outer dimensions of the ellipsoidal ring in the largest and

the smallest part correlating as (55 - 60): (33 - 36) mm.

As an oil-containing component, a lamb bakery product

may contain margarine in an amount of 3.0 - 6.0% by weight of flour.

As an oil-containing component, a lamb bakery product

may additionally contain vegetable oil in an amount of 4.0 - 6.0% to

mass of flour.

On the upper surface, a lamb bakery product may contain

extra poppy layer. Poppy content on top surface

is 1.6 -2.5% by weight of flour.

Lamb bakery product may contain

flavoring component. As a flavoring component may

be used vanilla essence in an amount of 0.15 0.25% by weight of flour.

Also, as a flavoring component can be used

nut essence in an amount of 0.25 - 0.35% by weight of flour. Besides, in

citrus fruit may be used as a flavoring component

essence in an amount of 0.075 0.085% by weight of flour.

A comparable analysis of the proposed solution with the prototype shows that in all cases it differs from the known following essential features. - the ratio of the internal dimensions of the oval ring in the largest and

- the ratio of the external dimensions of the ellipsoidal ring in its largest and smallest part, constituting (55 -5-60): (33-36) mm.

In certain specific forms of implementation, the claimed solution differs from the known one by the following essential features:

- the content of margarine as an oil-containing component in an amount of 3.0 - 6.0% by weight of flour.

-additional content as an oil-containing component of vegetable oil in an amount of 4.0 - 6.0% by weight of flour.

-Additional content of the poppy layer on the upper surface of the product.

- the content of poppy on the upper surface in the amount of 1.6 -2.5% by weight of flour.

- additional content of flavoring component.

-use as a flavoring component of vanilla essence in an amount of 0.15-5- o.25% by weight of flour.

-use as a flavoring component of nut essence in an amount of 0.25 0.35% by weight of flour.

-use as a flavoring component of citrus essence in the amount of 0.075 - 0.085% by weight of flour.

The shape of the product, in which the ratio of the internal dimensions of the oval ring in its largest and smallest part, is (36 38) -. () Mm, and the ratio of the external dimensions of the ellipsoidal ring in its largest and smallest part is (55 - 60): (33 - 36) mm expands the range of products and improves taste due to greater baking and increase its fragility.

When the ratio of the inner dimensions of the oval ring in the largest and smallest part is less than (36 - 38): (12 - 17) mm, difficulties arise in forming the inner circumference of the ring, so when the dough is proofed, the inner edges stick together. When the ratio of the external dimensions of the ellipsoidal ring in the largest and smallest parts is outside the range of (55 - 60): (33 36) mm, the product is characterized by disproportionate shape and partial impermeability. Changing the indicated ratios of the drying size ranges leads to disruption of the ellipsoidal molding process and a decrease in equipment productivity.

The presence of a fat-containing component in the amount of 3.0 6.0% of the total mass improves the taste of the finished product, has a positive effect on the process of cutting and molding 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 3.0%, 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 6.0%, significant changes in terms of the form does not occur, but the cost of the product increases significantly.

The presence of vegetable oil in the amount of 4.0 6.0% by weight of flour improves the organaleptic characteristics of the finished product (a more pleasant smell, thin-walled porosity).

The presence on the top surface of the poppy layer in an amount of 1.6 - 2.5% by weight of the flour 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 delicious and attractive. With poppy content less than 1.6% by weight of flour, the taste of poppy is not felt, as it is interrupted by the taste and smell of baked dough. When the poppy content is greater than 2.5%, its amount exceeds the amount needed 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 presence of aromatic additives expands the range of lamb bakery products. When the content of aromatic additives in an amount less than the specified range, the taste of aromatic additives is not felt. When the content of aromatic additives in an amount greater than indicated in the range, the taste of the product is reduced.

The utility model is illustrated by the following illustrative materials. Figure 1 presents a schematic drawing of a General view of a sheepskin bakery product, a top view and a side view in section of a sheepskin bakery product. The lamb bakery product is in the form of an ellipsoidal ring 1 formed by a round bundle 2. On the upper surface of ring 1, a layer of poppy 3 can be located. The dimensions of the inner ring in its largest part (1) and its smallest part (b) are related to each other as (36 38): (12 -5-17) mm. The dimensions of the outer ring in its largest part (L) and its smallest part (B) are related to each other as (55 - 60): (33 - 36). The lamb product contains wheat flour, yeast, granulated sugar, salt, poppy seeds, a fat-containing component in the amount of 3.0 6.0% of the total weight of the product. The poppy content is 1.6-2.5% of the total mass of the product. The lamb bakery product may further comprise a flavoring component. As a flavoring component can be used vanilla essence in an amount of 0.15 - 0.25% by weight of flour. 6

either a nut essence in an amount of 0.25 0.35% by weight of flour, or a citrus essence in an amount of 0.075 - 0.085% by weight of flour.

The utility model is as follows.

The dough for a lamb bakery product can be prepared straightforward, steamed or other methods used in baking. The prepared dough is subjected to aging, rubbing and cutting. Forming products into pieces of an annular shape with their subsequent rolling is carried out by dividing-seaming machines, for example, by a universal dividing-seaming machine of the brand VNIIKhP-B-4-58.

The aromatic component is introduced into the dough when it is kneading.

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 examples of implementation.

Example 1

For the manufacture of simple drying, dough is prepared in the following ratio

io-eo / 3 3 Example 2. For the manufacture of butter drying, raw materials are prepared by weight per 100 kg. flour (tab. 2). the dough in the following ratio Table 2

Example 3. For the manufacture of drying with poppy seeds, the dough is prepared in the following ratio

Example 4

For the manufacture of drying vanilla dough is prepared in the following ratio

raw materials by weight per 100 kg. flour (tab. 4).

Table 4

For the manufacture of nut drying, dough is prepared in the following ratio of raw materials by weight per 100 kg. flour (tab. 5).

Example 6

For the manufacture of drying citrus dough is prepared in the following ratio

raw materials by weight per 100 kg. flour (tab. 6).

Table 5

Table 6

Molding of sheepskin products having the internal dimensions of the ellipsoidal ring in the largest and smallest part correlating as (36-d-38): (12 - 17) mm, and the external dimensions of the ellipsoidal ring in the largest and smallest part correlating as (55 60): (33 - 36) mm. carried out through the use of forming bodies (sleeves and rolling pins) of a certain diameter. This allows you to form a workpiece from a thin bundle of large diameter, which can easily be deformed into an oval. For the manufacture of the claimed utility model, sleeves with a diameter of 42 mm and rolling pins with a diameter of 33 mm are used. The distance between the rolling pin and the reflector, which determines the vertical fall path of the dough piece, and the distance from the rolling pin to the conveyor, at which the dough piece is placed on the conveyor in the form of an ellipsoid ring after falling, are experimentally set. Organoleptic indicators of ramming performance are shown in table 7. products for specific examples of Table 7

The inventive lamb product expands the range of products, characterized by high fragility.

Claims (9)

1. A lamb bakery product in the form of an ellipsoid ring formed by a round-towed bundle containing wheat flour, yeast, granulated sugar, salt, an oil-containing component, characterized in that the internal dimensions of the ellipsoidal ring in the largest and smallest part are related as (36-38) : (12-17) mm, and the external dimensions of the ellipsoidal ring in the largest and smallest part are correlated as (55-60) :( 33-36) mm.  2. The lamb bakery product according to claim 1, characterized in that as an oil-containing component contains margarine in an amount of 3.0-6.0% by weight of flour.  3. The lamb bakery product according to claim 2, characterized in that the oil-containing component further comprises vegetable oil in an amount of 4.0-6.0% by weight of flour.  4. Lamb bakery product according to claims 1 to 3, characterized in that it further comprises a poppy layer on the upper surface of the product.  5. Lamb bakery product according to claim 4, characterized in that the poppy content on the upper surface is 1.6-2.5% by weight of flour.  6. Lamb bakery product according to claims 1 to 3, characterized in that it further comprises a flavoring component.  7. Lamb bakery product according to claim 6, characterized in that vanilla essence is used in the amount of 0.15-0.25% by weight of flour as the flavoring component.  8. The lamb bakery product according to claim 6, characterized in that the nut essence in the amount of 0.25-0.35% by weight of flour is used as the flavoring component. 9. Lamb bakery product according to claim 6, characterized in that as a flavoring component is used citrus essence in an amount of 0.075-0.085% by weight of flour.