RU2233593C1 - Method for preparing of acid invert syrup and method for producing of dough for crude gingerbread - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry, in particular, obtaining of farinaceous products.

SUBSTANCE: method involves preparing sugar solution; subjecting sugar solution to treatment with organic acid by introducing organic acid catalyst into sugar solution heated to temperature of 55-70⁰C; after sugar solution begins to boil, heating the latter to temperature of 107-109⁰C for 100-150 min to obtain invert syrup with pH value of 3.5-4.0 and reducing substance content of 76-81%; providing immediate forced cooling thereof to temperature of 55-63⁰C with following cooling to temperature of 18-25⁰C; providing three-staged process of preparing dough for crude gingerbread, with components being mixed after each stage; at first stage, mixing acid invert syrup and honey at temperature of 18-25⁰C, with honey being preliminarily heated to temperature of 51-57⁰C; at second stage, introducing powdered egg, remaining part of sugar and aerating agent into honey-invert syrup prepared at first stage; 2-4 min before feeding of flour, adding plasticized fat component prepared by adding of surfactant substances to fat component; at third stage, feeding into mixture, prepared at second stage, pulverized flour in single dose for 2-4 min and kneading dough for 8-15 min. Method allows shelf life of product to be increased to 2.5 months.

EFFECT: stabilized physical and chemical properties, increased shelf life and provision for keeping characteristic nutritive properties of product throughout the entire storage time.

6 cl, 5 ex

Description

The invention relates to the field of food industry, in particular to a confectionery, and can be used for the preparation of flour products with an extended shelf life.

The shelf life of flour confectionery products is determined by two sets of quality indicators:

- indicators that must remain unchanged during the entire storage period (this includes: taste, aroma, consistency of the product, its moisture content in the product of fats, proteins, carbohydrates, etc.);

- indicators that change during storage (the content of microorganisms in the product and indicators that determine its oxidative damage).

When a particular indicator reaches its limit value, the shelf life of the product ends and it becomes unfit for consumption, that is, it loses its consumer ability. To increase the shelf life of the food product, it is necessary to stabilize the first group of indicators and slow down the change in the second.

Currently, when assessing the quality and shelf life of products, one of the determining physical and chemical indicators is their moisture content. It is well known that environmental humidity greatly affects the ability to develop microorganisms. The latter contain up to 75-80% of water, and all the nutrients for their vital activity enter the cell precisely at the expense of water. Microorganisms can develop in environments in which the water content does not fall below a certain level. With decreasing humidity, the intensity of reproduction of microorganisms decreases and when a certain moisture content is reached, it stops completely. So, the humidity of the food product is an essential factor determining the development of microflora. However, for the development of microorganisms, it is not the absolute value of humidity that matters, but the availability of the water contained in the substrate for the development of the vital activity of microorganisms, which is now called water activity or water activity. Water activity (availability of all water molecules) is the ratio of the pressure of water vapor above the product to the vapor pressure p above pure water p0: aw = p / p0. Water activity can vary from 0 to 1. Threshold values of water activity for different microorganisms are quite different. Most bacteria need high water activity: BGKP (Klebsiella, Escherichia, Enterobacteriaceae), Salmonella develop at values of 0.94; while many molds and yeasts develop well with water activity below 0.85. Some types of mold fungi and osmophilic yeast are known that can develop even with aw = 0.62.

According to the value of water activity, all confectionery products are divided into three groups:

- products with low humidity (aw not more than 0.6). These include biscuits, crackers, lingering cookies, waffles, waffle cakes, praline candy, chocolate;

- products with intermediate humidity (aw from 0.6 to 0.9). These include gingerbread cookies, muffins, gingerbread cookies, cakes and pastries, sweets with whipped, jelly, jelly-fruit cases;

- products with high humidity (aw over 0.9). These include separate groups of biscuits and biscuit cakes (Website Trading House “GIORD”, http://www.giord.rn/0419205820310.php).

A known method for the production of raw gingerbread, comprising mixing sugar and fat-containing components with chemical disintegrants, egg products, aromatic substances, the introduction of the flour component, kneading dough, cutting, baking and cooling them. When mixing the dough, add mayonnaise, dry dairy products, mustard powder, salt, acetic acid and water. As a flour component, wheat flour of the highest, I, II grade and seeded rye flour are used.

As a sugar-containing component, granulated sugar, burnt, invert and molasses are used. After cooling, the gingerbread is glazed with syrup. The components for the production of gingerbread are taken in the appropriate amount (RU 2164750).

The disadvantage of this method is the limited production due to its constituents, as well as their short shelf life. In this case, invert is used in the production of these gingerbreads as a coloring matter.

The closest analogue to the problem to be solved and the technical result achieved is a method for producing raw gingerbread, which involves loading all the raw materials into a kneading machine in the following sequence: sugar, water, roasting, honey, molasses, invert syrup, melange, essence, dry perfume, sodium bicarbonate, ammonium carbonate, flour. All raw materials without flour and chemical disintegrants are mixed for 2-4 minutes in a kneading machine with a speed of 12-14 per min, and then disintegrants dissolved in water are added, and lastly, flour. Kneading the dough is carried out for 4-12 minutes, depending on the temperature conditions of the premises in the kneading tank until a knitted dough is obtained (see Technological instructions for the production of flour confectionery, M., 1992, p. 240).

The disadvantage of this method is that the dough obtained by it is heterogeneous, it is impossible to create conditions in it under which there is a formation around the largest number of solid particles of liquid shells, i.e. a dough in which water will be appropriately bound. At the same time, attempts to intensify the stage of test formation were unsuccessful, because when mixing the dough, a significant increase in temperature is observed (up to 30 ° C, and in some cases even higher). To prevent high temperatures in the test, the duration of the batch was reduced to 3-5 minutes. As a result, it was impossible to improve the quality of gingerbread with an increase in their shelf life.

The task posed by the method of preparing acidic invert syrup for the production of dough for raw gingerbread is to obtain an invert syrup with stable physical and chemical parameters (dry matter content, reducing substances, stable storage form). The use of this syrup in the method for producing dough for raw gingerbread provides an increase in the shelf life of raw gingerbread up to 2.5 months with preservation of their inherent taste properties throughout the entire shelf life.

The problem is achieved in that in the method of preparing an acidic invert syrup used in the production of dough for raw gingerbread, first a sugar solution is prepared from the maximum possible portion of the recipe amount of sugar, taking into account the amount of water required in the production of dough for raw gingerbread, then it is treated with organic acid while the organic acid catalyst is introduced into a sugar solution heated to a temperature of 55-70 ° C, and after the boiling of the sugar solution begins, it is Further heating to a temperature of 107-109 ° C for 100-150 min with obtaining invert syrup pH 3.5-4.0 and a content of reducing substances 76-81%, after which it is immediately forced to cool to a temperature of 55-63 ° C with further cooling to a temperature of 18-25 ° C.

The task is also achieved by the fact that in the method for producing dough for raw gingerbread, they are carried out in three stages, followed by mixing of the recipe components after each stage, in the first stage the acidic invert syrup prepared according to claim 1 is mixed and the honey is 18-25 ° C, preheated to a temperature of 51-57 ° C, in the second stage, the egg product is added to the honey-invert syrup prepared in the first stage, the remaining sugar, baking powder and add plasticized fat to 2-4 minutes before serving the flour mponent prepared with the addition of surfactant to the fatty component at the third step in the second step the prepared mixture is supplied to one portion of flour 2-4 m in an atomized state and kneaded dough for 8-15 min.

As an egg product, you can use egg powder or melange, when using egg powder as an egg product, it is mixed with water in a ratio of 1: (1.5-2) and maintained for osmotic swelling, when using melange as an egg product, it pre-wiped through a sieve.

Wheat flour with a gluten content of 24-28% can be used.

In preparing the plasticized fat component, oil or margarine or vegetable fat may be used as the fat component.

A plasticized fat component can be prepared by mixing in a ratio of 1: (1-1.2) parts of the fat component provided for in the formulation with a surfactant, which is used as an emulsifier lecithin or phosphatides, and the amount of emulsifier for the preparation of a fat emulsion is taken in the ratio 1-1.5% to the total amount of the fat component.

The proposed method for the preparation of acidic invert syrup and a method for the production of dough for raw gingerbread are implemented as follows.

Pre-prepared acidic invert syrup, which is a water-retaining additive. The composition and properties of invert syrup depend on the following conditions: temperature, duration and intensity of heat exposure, sugar solution concentration, properties and concentration of acid used for inversion. An invert syrup is prepared from the maximum possible portion of the prescription amount of sugar, taking into account the required amount of water for kneading the dough. A sugar solution is subjected to an acid treatment, for example, with citric acid until a syrup pH of 3.5-4.0 is reached, while an organic acid catalyst is introduced into a sugar solution heated to a temperature of 55-70 ° C and heated to 107-109 ° C for 100-150 min after the start of boiling, then an immediate forced cooling of the obtained sugar solution to a temperature of 55-63 ° C and further cooling to a temperature of 18-25 ° C are carried out.

Invert syrup has a high hygroscopicity due to lower vapor pressure of its saturated solution, due to the high solubility of fructose. Thus, in the finished product invert syrup acts as a water-retaining additive.

Before kneading, the honey is dissolved to the maximum dissolution of the crystals by heating it to a temperature of 51-57 ° C to obtain a fluid plastic mass and subsequent cooling to 18-25 ° C. This treatment of honey can reduce surface tension and increase the specific surface.

Prepare an egg product. If egg powder is used as an egg product, it is mixed with water in a ratio of 1: (1.5-2) and maintained for osmotic swelling. If melange is used as an egg product, it is first wiped through a sieve (cell diameter 2-3 mm).

A method for the production of dough for raw gingerbread is carried out in three stages, followed by mixing the recipe components after each stage, for example, in a kneading machine.

At the first stage, an acid invert syrup is mixed with a pH of 3.5-4.0, a temperature of 18-25 ° C and a content of reducing substances of 76-81%, and honey with a temperature of 18-25 ° C, pre-heated to a temperature of 51-57 ° C . At the second stage, the egg product is added to the honey-invert syrup prepared at the first stage, the remaining sugar, baking powder, and 2-4 minutes before the flour is fed, a plasticized fat component (oil, margarine, vegetable fat) is added, prepared with the addition of surfactants to the fat component. Mixing is carried out until a homogeneous mass. In the third stage, flour is served in one meal for 2-4 minutes, spraying it uniformly throughout the volume of the kneading chamber, and the dough is kneaded for 8-15 minutes.

The fat component, which is prepared by mixing in a ratio of 1: (1-1.2) part of the fat component provided for in the formulation, with a surfactant, which is used as an emulsifier lecithin or phosphatides, and the amount of emulsifier for the preparation of a fat emulsion is taken in the ratio (1-1.5)% of the total amount of fat component. An emulsion is prepared by heating the fat component to the melting point of the fat, adding an emulsifier, mixing them and then cooling to a temperature of 18-36 ° C. Surfactants are designed to prevent coagulation of the “ball” of the fat component and thereby increase the plasticity of the dough.

The introduction of an emulsifier into the fat component allows the formation and maintenance of a homogeneous mass of the fat component during the preparation of the dough for raw gingerbread by adsorbing a surfactant on the interface between the two phases, reducing the surface interfacial tension.

Emulsifiers and phosphates and moisture-retaining agents also contribute to slowing down the staleness of flour confectionery. Lecithins and phosphatide concentrates, creating and stabilizing the emulsion, also bind water, preventing it from evaporating into the atmosphere. As a result, the consistency of the original gingerbread product is maintained and its freshness is extended.

Kneading the dough is carried out for 8-15 minutes to obtain its homogeneous consistency. The temperature of the finished test is 20-26 ° C.

The technical result is ensured by creating a set of technological measures to keep the liquid phase inside the finished product in a bound state, i.e. with the formation of liquid shells around solid particles. The specified result is achieved by obtaining a homogeneous mass in which the recipe components of the dough are evenly distributed. The bonding of water and its formation in a liquid shell located around the solid particles of the dough is directed to the whole set of features specified in the claims. Namely, the humidity of the previously prepared acidic invert syrup (pH is set no higher than 3.5-4.0) is reduced to 19%. The number of reducing sugars formed during the process as a result of hydrolytic cleavage of sucrose into glucose and fructose increases sharply (up to 81%) compared with the known method. Fructose goes into a stable form due to the ability to control the process of preparing invert syrup, unlike the existing method. Reducing sugars provide for the binding of part of the liquid phase, and water passes into a “bound” state.

The transfer of water to the bound state is also achieved by introducing honey, which is one of the most valuable raw materials and contains about 82% glucose and fructose. Carrying out preliminary preparation by transferring it to a fluid state at a strictly defined temperature (51-57 ° C) increases its specific surface. At the same time, the specific taste and aroma of honey remains unchanged.

To limit the swelling of the dough for the production of raw gingerbread and increase its viscosity, i.e. To reduce the mobility of the system and create more favorable conditions for the formation of the test structure, honey-invert syrup is used with a lower temperature (1.5-2 times lower) than in the production of raw gingerbread according to the known technology.

Also, the regulation of water binding is ensured by the fact that either egg powder is used as the egg product, which is prepared by mixing it with water in a ratio of 1: (1.5-2) and incubated for a long time for osmotic swelling. Or, as an egg product, melange is used, which is pre-wiped, as a result of which the bonds between the particles of the solid phase are broken and its specific surface increases sharply.

All these techniques provide the ability to control water activity in the production of dough for raw gingerbread and significantly increase the shelf life of gingerbread, preventing their hardening and mold.

Moreover, the use of flour for the production of raw gingerbread according to the proposed method, wheat flour with a gluten content of about 24-28% ensures optimal gluten swelling.

Gingerbread cultivators perform a double load. They are used to reduce gluten swelling and to loosen workpieces during baking.

To hold the liquid phase both inside the dough and the finished product, increase the plasticity of the dough and prevent the formation of aggregated agglomerates of protein molecules, a fat emulsion is provided in the formulation, which acts as an adsorbent in the amount of 5-9% of the total mass of gingerbread.

Examples of the implementation of the claimed technical solutions

Example 1

Pre-cooked acidic invert syrup.

A sugar solution prepared from the maximum possible portion of the recipe sugar amount, taking into account the amount of water required in the production of raw gingerbread dough, is treated with an organic acid, while the organic acid catalyst is introduced into a sugar solution heated to 55 ° C, and after the sugar boiling begins of the solution, it is further heated to a temperature of 107 ° C for 100 min to obtain an invert syrup of pH 3.5 and a content of reducing substances of 76%, then it is immediately taken itelnoe cooling to a temperature of 55 ° C, further cooling to a temperature of 18 ° C.

At the first stage of production of the dough for raw gingerbread dough, the prepared acidic invert syrup with pH 3.5 and honey at a temperature of 18 ° C, pre-heated to a temperature of 51 ° C, is mixed. In the second stage, the egg product, the remaining sugar, baking powder are added to the honey-invert syrup prepared in the first stage, and a plasticized fat component prepared with the addition of surfactants to the fat component is added 2 minutes before serving the flour. Mixing is carried out until a homogeneous mass. At the third stage, flour is served in one step for 2 minutes, spraying it uniformly throughout the volume of the kneading chamber, and the dough is kneaded for 8 minutes.

Example 2

Pre-cooked acidic invert syrup.

A sugar solution prepared from the maximum possible portion of the recipe sugar amount, taking into account the amount of water required in the production of raw gingerbread dough, is treated with an organic acid, and the organic acid catalyst is introduced into a sugar solution heated to a temperature of 70 ° C, and after the start of sugar boiling of the solution, it is further heated to a temperature of 109 ° C for 150 min to obtain an invert syrup pH 4.0 and a content of reducing substances of 81%, then it is immediately taken continuous cooling to a temperature of 63 ° C with further cooling to a temperature of 25 ° C.

At the first stage of the production of dough for raw gingerbread, the prepared acidic invert syrup with pH 4.0 and honey at a temperature of 25 ° C, preheated to a temperature of 57 ° C, is mixed. In the second stage, the egg product, the remaining sugar, baking powder are added to the honey-invert syrup prepared in the first stage, and a plasticized fat component prepared with the addition of surfactants to the fat component is added 4 minutes before serving the flour. Mixing is carried out until a homogeneous mass. At the third stage, flour is served in one step for 4 minutes, spraying it uniformly throughout the volume of the kneading chamber, and the dough is kneaded for 15 minutes.

Example 3

Carried out analogously to example 1, only as an egg product using egg powder, mixed with water in a ratio of 1: 1.5 and aged for osmotic swelling.

As flour, wheat flour with a gluten content of 24% is used.

The plasticized fat component is prepared by mixing part of the oil with an emulsifier in a ratio of 1: 1, and the amount of emulsifier for preparing a fat emulsion is taken in a ratio of 1% to the total amount of the fat component.

Example 4

Carried out analogously to example 2, only as an egg product use melange, previously rubbed through a sieve.

As flour, wheat flour with a gluten content of 28% is used.

The plasticized fat component is prepared by mixing a portion of margarine with an emulsifier in a ratio of 1: 1.2, and the amount of emulsifier for preparing a fat emulsion is taken in a ratio of 1.5% to the total amount of the fat component.

Example 5

Carried out analogously to example 2, only as an egg product using egg powder, mixed with water in a ratio of 1: 2 and aged for osmotic swelling.

As flour, wheat flour with a gluten content of 28% is used.

The plasticized fat component is prepared by mixing part of the vegetable fat with an emulsifier in a ratio of 1: 1.2, and the amount of emulsifier for preparing a fat emulsion is taken in a ratio of 1.5% to the total amount of the fat component.

Claims (6)

1. A method of preparing an acidic invert syrup used in the production of dough for raw gingerbread, characterized in that a sugar solution is prepared from the maximum possible portion of the prescription amount of sugar, taking into account the amount of water required in the production of dough for raw gingerbread, is subjected to treatment with organic acid, wherein the organic acid catalyst is introduced into a sugar solution heated to a temperature of 55-70 ° C, and after the boiling of the sugar solution begins, it is further heated to temperatures s 107-109 ° C for 100-150 min with obtaining invert syrup pH 3.5-4.0 and the content of reducing substances 76-81%, then produce immediate forced cooling to a temperature of 55-63 ° C with further cooling to temperature 18-25 ° С. 2. A method of manufacturing a dough for raw gingerbread, characterized in that the method is carried out in three stages, followed by mixing of the recipe components after each stage, in the first stage, the acidic invert syrup prepared according to claim 1 is mixed and the honey is 18-25 ° C, preheated to a temperature of 51-57 ° C, in the second stage, the egg product is added to the honey-invert syrup prepared in the first stage, the remaining sugar, baking powder and add a plasticized fat component 2-4 minutes before serving the flour, When added with the addition of a surfactant to the fat component, in the third stage, the mixture prepared in the second stage is fed in a single dose in 2-4 minutes in a sprayed state and knead the dough for 8-15 minutes. 3. The method for producing dough for raw gingerbread according to claim 2, characterized in that egg powder or melange is used as an egg product, when using egg powder as an egg product, it is mixed with water in a ratio of 1: (1.5-2) and maintained for osmotic swelling, when using melange as an egg product, it is pre-wiped through a sieve. 4. A method of manufacturing a dough for raw gingerbread according to claim 2, characterized in that wheat flour with a gluten content of 24-28% is used as flour. 5. A method of manufacturing a dough for raw gingerbread according to claim 2, characterized in that when preparing the plasticized fat component, oil, or margarine, or vegetable fat is used as the fat component. 6. A method for producing a dough for raw gingerbread dough according to claim 2, characterized in that the plasticized fat component is prepared by mixing in a ratio of 1: (1-1.2) part of the fat component provided for in the formulation with a surfactant, the quality of which use the emulsifier lecithin or phosphatides, and the amount of emulsifier for the preparation of the fat emulsion is taken in a ratio of 1-1.5% to the total amount of the fat component.