RU2259734C1 - Method for producing of hardtacks "kaliningradsky" and hardtacks "kalingradsky" produced by method - Google Patents

Abstract

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, nuts, eggs or melange or powdered eggs, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by egg washing and pricking; baking; holding for cooling; cutting into slices; drying; cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(5.76-6), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 40.0-60.0 kg of top-grade breadwheat flour, 1.8-1.2 kg of compressed baker's yeast and 22.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 60.0-40.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 14-16 kg of sand sugar, 7.0-9.0 kg of margarine, 14.0-16.0 kg of nuts and water the balance. Slice surfaces are decorated with the use of 3.8-4.2 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic properties, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to the technology for the production of crackers and crackers.

A known method of preparing crackers, involving the preparation of dough, cutting the resulting test into crack layers. After slicing, the slices are placed for 2–3 min in a rotating drum, in which at the same time they add flavoring additive in an amount of not more than 5 wt.% And vegetable oil in an amount of not more than 1 wt.% Of the volume of the loaded product, and drying is carried out at a temperature 120 ÷ 140 ° C for 30 ÷ 35 min, while getting crackers with different calories and different organoleptic characteristics (RU 2193316 C1, 11/27/2002). The main components are used in the following weight ratio per 100 kg of flour, in kg:

peeled rye flour 30.0-40.0 baking wheat flour 10.0-20.0 ground rye malt 2.0-3.0 dry baker's yeast 0.4-0.6 granulated sugar 2.0-3.0 food salt 0.5-1.5 margarine 1.0-2.0 ground coriander 0.4-0.6 water rest

A known method for the production of crackers, including kneading dough, molding crackers, baking, cooling and cutting, and before cutting crackers are dried by processing with high frequency currents (HDTV) followed by cooling (SU 491367 A, 11/15/1975).

The disadvantage of this method should recognize the use of expensive HDTV equipment that adversely affects the health of personnel, as well as the uniformity of the resulting product range.

A known method for the production of butter crackers (Ilyinsky N.A., Ilyinsky T.N. Production of crackers. M., ed. "Light and food industry", 1982, p. 48). According to a known method, kneading wheat flour with the components provided for in the recipe is carried out, fermenting the resulting dough, cutting, proofing, baking crackers, curing and cutting them, followed by drying and frying of the resulting products.

Sugar crackers are known (P.S. Ershov, Collection of recipes for bread and bakery products. St. Petersburg, ed. "ProfiKS", 2002, p. 103). The main components are used in the following weight ratio per 100 kg of flour, in kg:

first-grade wheat flour 100.0 pressed baker's yeast 1,0 food salt 1,2 vegetable oil 0.5 granulated sugar 40,0 eggs, pcs / kg 100 / 4.0 animal oil 3.0 margarine 2.0

The objective of the invention in terms of both objects of the invention is to improve the quality - consumer properties of manufactured crackers - crackers "Kaliningrad", including the quality of their outer surface.

The problem in terms of the first object of the invention is solved due to the fact that the Kaliningrad crackers production method according to the invention involves the preparation of dough using premium wheat flour and pressed baker’s yeast, the preparation of dough using dough, granulated sugar, pressed baked yeast, salt food cookware, table margarine, nuts, eggs, or melange, or egg powder and premium wheat flour, cutting and molding of fermented dough crackers — dough pieces, proofing, surface finishing by egg greasing and pruning, baking, cooling exposure, cutting into slices, followed by drying, cooling and packaging, and baking and drying are carried out at a ratio of moisture loss rates during each of these operations, component 1: (5.76 ÷ 6), while the highest temperature during drying is set to not less than 65% of the highest temperature during baking, and for 100 kg of premium wheat flour in the dough for cooking Doughs use 40.0 ÷ 60.0 kg of premium wheat flour, 1.8 ÷ 1.2 kg of pressed baker's yeast and 22.0 ÷ 26.0 kg of drinking water, and 60.0 ÷ 40 are used to prepare the dough , 0 kg of premium wheat flour, 0.8 ÷ 1.2 kg of pressed baker’s yeast, 1.0 kg of edible salt, 14 ÷ 16 kg of granulated sugar, 7.0 ÷ 9.0 kg of table margarine, 14, 0 ÷ 16.0 kg of nuts and water by calculation, and 3.8 ÷ 4.2 kg of eggs or melange are used to finish the surface of the slices.

In the manufacture of dough, they can additionally use crumbs from crackers and / or rusks, moreover, the dough can be prepared with an initial temperature of 29.0 ° С ÷ 31.0 ° С, the fermentation time can be set to 260.0 ÷ 280.0 min and fermentation to a final acidity of 3.8 ÷ 4.2 deg.

The dough can be prepared by sequentially adding sugar, salt solution with a density of 1.10 ÷ 1.19 g / l, table margarine, walnut, drinking water and pressed baker’s yeast in succession according to the recipe, mixing and adding higher-grade baking wheat flour varieties followed by kneading until a homogeneous mass with an initial temperature of 30.0 ° C-32.0 ° C, which can be fermented for 31 ÷ 32 minutes to a final acidity of 3.3 ÷ 3.7 deg.

The proofing of the dough pieces can be carried out for 37 ÷ 41 min at a temperature of 36 ° C ÷ 40 ° C, while the humidity of the dough pieces at the end of the proofing is 33.4-33.6%, preferably 33.5%.

The dough pieces can be baked in the oven at a temperature of 160 ° C ÷ 210 ° C for 16 ÷ 20 minutes, while the humidity of the baked dough pieces is 31.9% ÷ 32.1%, preferably 32.0%.

Extract for cooling can produce within 6 ÷ 12 hours.

For drying, slices can be laid on sheets, and drying can be carried out at a temperature of 170 ° C ÷ 180 ° C for 10 ÷ 12 min from the initial humidity of 29.9 ÷ 30.1%, preferably 30.0%, to the final humidity of 24.5 ÷ 24.9, preferably 24.7%.

Rusks can produce by weight with packaging in plastic bags.

Rusks can be packed in packs, or cardboard boxes, or in corrugated boxes.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield may be 112.0% with a protein content of 7.8 g per 100 g of product, 7.3 g of fat, 67.0 g of digestible carbohydrates while the energy value of the product can be 367.0 kcal.

Rusks can produce in the amount of 60 ÷ 65 pcs. in one kilogram.

Rusks can produce a semi-oval shape, with developed porosity, without through cracks and voids, from light brown to brown in color, with taste characteristic of this type of product, without an off-flavor, fragrance characteristic of this type of product, brittle, humidity not more than 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 11.8 ± 2.5 and mass fraction of fat in terms of dry matter 5.7 ± 1.0.

The problem in terms of the second object of the invention is solved due to the fact that the “Kaliningrad” crackers are obtained by the above method.

The technical result provided by both objects of the invention is to increase the taste and aromatic properties, improve the quality and condition of the outer surface of the manufactured cracked products by establishing optimal ratios of the basic starting materials, optimal baking and drying modes, providing improved physico-chemical and organoleptic characteristics with obtaining products with a uniform porosity structure, improved brittleness and swelling.

When the ratio of moisture loss during baking and drying is less than 1: 5.76, crackers are not sufficiently brittle, with less porosity and swelling, which negatively affects their quality and reduces the consumer attractiveness of crackers.

When the ratio of moisture loss during baking and drying is greater than 1: 6, rusks turn out to be excessively brittle, brittle and crumbling, which also negatively affects their quality and reduces the consumer attractiveness of rusks.

Example 1

The Kaliningradskie crackers production method involves making dough using premium wheat flour and pressed baker’s yeast, preparing dough using dough, granulated sugar, pressed baker’s yeast, edible salt in the form of saline with a density of 1.10 g / l , table margarine, walnut, eggs, or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, about surface finish by greasing with egg grease and pruning, baking, cooling exposure, cutting into slices, followed by drying, cooling and packaging.

For 100 kg of premium wheat flour in the dough, 40.0 kg of premium wheat flour, 1.8 kg of pressed baker's yeast and 22.0 kg of drinking water are used in the dough to make dough.

In the manufacture of dough, crumbs from crackers and crackers are additionally used, and the dough is prepared with an initial temperature of 29.0 ° C, the fermentation time is set to 260.0 minutes and the dough is fermented to a final acidity of 3.8 degrees.

The dough is prepared by sequentially adding granulated sugar, salt solution, table margarine, walnut, drinking water and pressed baker’s yeast to the finished dough according to the recipe, mixing and making premium wheat flour with kneading until a homogeneous mass with an initial temperature of 30 , 0 ° C, which is fermented for 31 minutes to a final acidity of 3.3 degrees.

To prepare the dough, 60.0 kg of premium baking wheat flour, 1.2 kg of pressed baker's yeast, 1.0 kg of edible salt, 16 kg of granulated sugar, 9.0 kg of table margarine, 16.0 kg of nuts and water are used by calculation, and 4.2 kg of eggs or melange are used to finish the surface of the slices.

The proofing of the dough pieces is carried out for 37 minutes at a temperature of 36 ° C, while the humidity of the dough pieces at the end of the proofing is 33.5%.

The dough pieces are baked in the oven at a temperature of 180 ° C for 18 minutes, while the humidity of the baked dough pieces is 32%.

Baking and drying is carried out at a ratio of moisture loss rates during each of these operations, which is 1: 5.8.

Excerpt for cooling produce within 6 hours.

To carry out drying, the slices are laid on sheets, and drying is carried out at a temperature of 170 ° C for 11 min from the initial moisture content of 30% to the final moisture content of 24.7%.

Thus, the drying temperature is 94% of the highest temperature during baking.

Rusks are produced in a semi-oval form, with developed porosity, without through cracks and voids, from light brown to brown in color, with a taste characteristic of this type of product, without an off-flavor, a smell characteristic of this type of product, brittle, humidity not more than 10%, acidity no more than 3.5 degrees, mass fraction of sugar in terms of dry matter 11.8 and mass fraction of fat in terms of dry matter 5.7.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield is 112.0% with a content of 100 g of protein in the product - 7.8 g, fat - 7.3 g, digestible carbohydrates - 67.0 g, while the energy value of the product is 367.0 kcal.

Rusks are produced in an amount of 60 pcs. in one kilogram.

Rusks are produced by weight with packaging in plastic bags.

Example 2

The Kaliningradskie crackers production method involves making dough using premium wheat flour and pressed baker’s yeast, making dough using dough, granulated sugar, pressed baker’s yeast, edible salt in the form of saline with a density of 1.10 g / l, table margarine, walnut, eggs, or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, about Delco egg surface by grease lubrication and filament baking, exposure to cool, cut into slices, followed by drying, cooling and packing.

For 100 kg of premium wheat flour in the dough, 60.0 kg of premium wheat flour, 1.2 kg of pressed baker's yeast and 26.0 kg of drinking water are used in the dough to make dough.

In the manufacture of dough, crumbs from crackers and crackers are additionally used, and the dough is prepared with an initial temperature of 31.0 ° C, the fermentation time is set to 280.0 minutes and the dough is fermented to a final acidity of 4.2 degrees.

The dough is prepared by sequentially adding granulated sugar, salt solution, table margarine, walnut, drinking water and pressed baker’s yeast to the finished dough according to the recipe, mixing and making premium wheat flour with kneading until a homogeneous mass with an initial temperature of 32 , 0 ° C, which is fermented for 32 min to a final acidity of 3.7 degrees.

To prepare the dough, 40.0 kg of premium baking wheat flour, 0.8 kg of pressed baker's yeast, 1.0 kg of edible salt, 14 kg of granulated sugar, 7.0 kg of table margarine, 14.0 kg of nuts and water are used by calculation, and 3.8 kg of eggs or melange are used to finish the surface of the slices.

The proofing of the dough pieces is carried out for 39 minutes at a temperature of 38 ° C, while the humidity of the dough pieces at the end of the proofing is 33.5%.

The dough pieces are baked in the oven at a temperature of 180 ° C for 18 minutes, while the humidity of the baked dough pieces is 32%.

Baking and drying is carried out at a ratio of moisture loss rates during each of these operations, which is 1: 5.8.

Excerpt for cooling produce within 10 hours.

To carry out the drying, the slices are laid on sheets, and the drying is carried out at a temperature of 180 ° C for 11 min from the initial moisture content of 30% to the final moisture content of 24.7%.

Thus, the drying temperature is 100% of the highest temperature during baking.

Rusks are produced in a semi-oval form, with developed porosity, without through cracks and voids, from light brown to brown in color, with a taste characteristic of this type of product, without an off-flavor, a smell characteristic of this type of product, brittle, humidity not more than 10%, acidity no more than 3.5 degrees, mass fraction of sugar in terms of dry matter 11.8 and mass fraction of fat in terms of dry matter 5.7.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield is 112.0% with a content of 100 g of protein in the product - 7.8 g, fat - 7.3 g, digestible carbohydrates - 67.0 g, while the energy value of the product is 367.0 kcal.

Rusks are produced in an amount of 65 pcs. in one kilogram.

Rusks are packed in packs, or cardboard boxes, or in corrugated boxes.

Claims (13)

1. Method for the production of crackers, characterized in that it includes the preparation of dough using premium wheat flour and pressed baker’s yeast, the preparation of dough using dough, granulated sugar, pressed baker’s yeast, common salt, table margarine, nuts, eggs , or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, surface finishing by lubrication and egg greasing and pricking, baking, cooling exposure, cutting into slices, followed by drying, cooling and packaging, and baking and drying are carried out at a ratio of moisture transfer rates during each of these operations, 1: (5.76 ÷ 6), at the same time, the highest temperature during drying is set to a component of not less than 65% of the highest temperature when baking, and for 100 kg of premium wheat flour in the dough, 40.0 ÷ 60.0 kg of premium wheat flour is used in the dough to prepare dough, 1, 8 ÷ 1,2 g pressed baker’s yeast and 22.0 ÷ 26.0 kg of drinking water, and for the dough use 60.0 ÷ 40.0 kg of premium wheat flour, 0.8 ÷ 1.2 kg pressed baked yeast, 1.0 kg of table salt, 14 ÷ 16 kg of granulated sugar, 7.0 ÷ 9.0 kg of table margarine, 14.0 ÷ 16.0 kg of walnut and water as calculated, and 3.8 ÷ 4 are used to finish the surface of the slices, 2 kg of eggs or melange. 2. The method according to claim 1, characterized in that in the manufacture of the dough, crumbs from crackers and / or crackers are additionally used, the dough being prepared with an initial temperature of 29.0 ÷ 31.0 ° C, the fermentation time is set to 260.0 ÷ 280 , 0 min and produce fermentation of the dough to a final acidity of 3.8 ÷ 4.2 deg. 3. The method according to claim 1, characterized in that the dough is prepared by sequentially adding sugar, salt solution with a density of 1.10 ÷ 1.19 g / l, table margarine, walnut, drinking water and pressed baker’s yeast, mixing and making premium wheat flour, followed by kneading until a homogeneous mass with an initial temperature of 30.0 ÷ 32.0 ° C, which is fermented for 31 ÷ 32 min to a final acidity of 3.3 ÷ 3.7 hail. 4. The method according to claim 1, characterized in that the proofing of the dough pieces is carried out for 37 ÷ 41 minutes at a temperature of 36 ÷ 40 ° C, while the humidity of the dough pieces at the end of the proofing is 33.4 ÷ 33.6%, preferably 33 ,5%. 5. The method according to claim 1, characterized in that the baking of the dough pieces is carried out in an oven at a temperature of 160 ÷ 210 ° C for 16 ÷ 20 minutes, while the humidity of the baked dough pieces is 31.9 ÷ 32.1%, preferably 32 , 0%. 6. The method according to claim 1, characterized in that the shutter speed for cooling is carried out for 6 ÷ 12 hours 7. The method according to claim 1, characterized in that for drying the slices are laid on sheets, and the drying is carried out at a temperature of 170 ÷ 180 ° C for 10 ÷ 12 minutes from the initial moisture content of 29.9 ÷ 30.1%, preferably 30.0% to a final moisture content of 24.5 ÷ 24.9, preferably 24.7%. 8. The method according to claim 1, characterized in that the rusks are produced by weight with packaging in plastic bags. 9. The method according to claim 1, characterized in that the crackers are packaged in packs, or cardboard boxes, or in corrugated boxes. 10. The method according to any one of claims 1 to 9, characterized in that in the production of crackers from wheat flour of the highest grade with a moisture content of 14.5%, the minimum yield is 112.0% with a protein content of 7.8 g per 100 g of product, fat 7.3 g, carbohydrates digestible 67.0 g, while the energy value of the product is 367.0 kcal. 11. The method according to claim 1, characterized in that the crackers are produced in an amount of 60 ÷ 65 pcs. in one kilogram. 12. The method according to claim 1, characterized in that the rusks produce a semi-oval shape, with developed porosity, without through cracks and voids, from light brown to brown in color, with a taste typical of a given type of product, without an extraneous aftertaste, and a smell characteristic of this type of products, brittle, humidity not more than 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 11.8 ± 2.5 and mass fraction of fat in terms of dry matter 5.7 ± 1.0 . 13. Rusks, characterized in that they are obtained by the method according to any one of claims 1 to 12.