RU2309597C1 - Method for producing of farinaceous confectionery mass - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves aeration of bulk components with air, with wheat flour and starch being used as bulk components and aeration process being carried out in hopper having air-permeable bottom under pressure of 1.1-1.4 atm during 3-5 min; choosing volume ratio of bulk components to hopper working volume of 1:(3-4); mixing other receipt components; simultaneously feeding 1/4-1/3 part of bulk components mixture of their total amount in hopper and mixture of other receipt components for kneading of dough; mixing components for producing homogeneous consistency mass. Flour used may be flour with gluten content of 24-28% and moisture content of 14.3-15.0%. Bulk components may be ground return wastes.

EFFECT: improved qualitative properties of farinaceous confectionery mass, optimized dough forming process due to uniform distribution of flour and other bulk components such as starch, return wastes in aeration phase before mixing with other receipt components.

3 cl, 3 ex

Description

The invention relates to the food industry, in particular to technology for confectionery production.

A known method for the production of flour confectionery mass for gingerbread and gingerbread, cookies, cakes and pastries, involving the preparation of raw materials for production, preparation of dough, molding, baking, cooling, finishing, packaging and / or packaging, transportation and storage (see, for example, Technological instructions for the production of flour confectionery products. Committee on the bakery products of the Russian Federation. All-Union Scientific Research Institute of the Confectionery Industry. M., 1992, p. 47-57, 93-144).

The disadvantages of this method are the loss of flour and other raw materials in the production process due to insufficient use in the delivery and / or unloading, and / or supply of raw materials to the air aspiration process using pneumatic conveying.

There is also known the method of production of flour confectionery mass adopted as the closest analogue, which involves preparing raw materials for production, preparing dough, molding, baking, cooling, finishing, packaging and / or packaging, transportation and storage. In this case, when preparing the raw materials for production, the flour is delivered and / or unloaded and / or fed at least partially by pneumatic transport to the main and / or reserve storage tanks with lids with simultaneous aspiration of the air by passing it through the filter surface of at least one container, connected to the suction unit and / or to each other with the possibility of combined and / or selective switching of at least one additional duct and the formation of the filter surface area at least One container, with an excess of the area of the corresponding air-transparent surface section of this container in the range from 1.002 to 230 reduced diameters of the air-transparent area, and the shape of the filter surface in the form of a spatial shell of constant and / or variable curvature or a combined configuration with a maximum distance from the top of the plane, combined with at least one non-linear segment of the contour of the air-transparent section, or from the horizontal plane of the projection of the corresponding air-transparent area at a distance from 0.02 to 78 reduced diameters of the area of the air-transparent section (RU 2093989 C1, 10.27.1997).

The disadvantage of this method is the complexity of the process, the possibility of arch formation during storage and delivery of bulk raw materials, as well as insufficient time for dispersing the raw materials, which is why the confectionery flour mass is obtained with insufficient quality indicators. At the same time, all raw materials are fed to processing in separate streams. Mixing and distribution of prescription components, their transformations, colloidal and biochemical processes proceed in a large volume, simultaneously, as if superimposing and “chaotically” influencing one another. All stages of this method occur against the background of constantly increasing viscosity, which is associated with the beginning of colloidal processes from the very initial stages of the production process, as soon as the flour has been served.

An object of the invention is to improve the quality indicators of flour confectionery mass, to optimize the process of dough formation by uniformly distributing flour and other bulk components (starch, recyclable waste) in the air phase before mixing with the other components provided for in the recipe.

To achieve this goal, the method for the production of flour confectionery mass is characterized in that it provides for air aeration of bulk components, including wheat flour and starch, in a hopper with an air-transparent bottom under a pressure of 1.1-1.4 atm for 3-5 minutes with a choice of ratio the volume of bulk components to the working volume of the hopper 1: (3-4), mixing the remaining components provided for by the recipe, the simultaneous supply of 1 / 4-1 / 3 of the mixture of bulk components of their total amount in the hopper, and the rest of the components provided by the recipe for kneading the dough and mixing them until a mass of homogeneous consistency is obtained.

It is possible to use flour with a gluten content of 24-28% and a moisture content of 14.3-15.0% as flour.

It is also possible to use crushed return waste as bulk components.

Improving the quality indicators of flour confectionery mass is achieved by increasing the efficiency of the process of dough formation, creating conditions conducive to dispersion and a sharp increase in the specific surface of bulk components. The solution to this problem was based on the analysis of the state of bulk components under static conditions, which provoke the "caking" of flour and arching, which is observed during storage of bulk components in large silos. When choosing such aeration conditions, i.e. the sequence of the process, the parameters of the process, namely pressure, the ratio of the volume of bulk components to the volume of the working chamber of the hopper and time, the minimum viscosity level of the mixture of bulk components is achieved, which ultimately allows the maximum number of bulk components (solid phase) of the dispersed phase to contact the dispersion medium, i.e. with other components provided by the recipe. High uniformity of distribution of the recipe components ensures a uniform distribution of internal stresses in the dough arising from its deformation under the influence of mechanical stresses, and a significant acceleration of relaxation processes during the formation of dough pieces. An increase in the distribution of components is a prerequisite for reducing the amount of returnable waste, stabilizing the quality indicators of finished products and, most importantly, maintaining the ratio of prescription components in each single finished product. Preliminary, uniform distribution of bulk components in the air phase to obtain a two-phase system of bulk components and other components provided by the formulations, with their subsequent mixing and formation of a structure, is outside the scope of the dough formation process, which contributes to a sharp decrease in the viscosity of the mass during dough formation. This method also improves the accuracy of feeding the mixture of bulk components into the kneading machine, because it is envisaged to transport the mixture with augers working on the residual principle.

The invention is illustrated by the following description of the method of its implementation.

The method provides for aeration of loose components by air. As bulk components use wheat flour and starch. Aeration of bulk components is carried out in a hopper with an airtight bottom under a pressure of 1.1-1.4 atm for 3-5 minutes, with a choice of the ratio of the volume of bulk components to the working volume of the hopper 1: (3-4). They also mix the remaining components provided for in the formulation. Then conduct a simultaneous supply of 1 / 4-1 / 3 part of the mixture of loose components from their total amount located in the hopper, and a mixture of the remaining components provided for in the recipe, to knead the dough. After that, the components are mixed with each other until a mass of homogeneous consistency is obtained.

As flour, it is possible to use flour with a gluten content of 24-28% and a moisture content of 14.3-15.0%.

As bulk components, it is additionally possible to use crushed return waste.

Specific examples of the method.

Example 1

Spend aeration with air of loose components. As bulk components use wheat flour and starch. Aeration of bulk components is carried out in a hopper with an airtight bottom under a pressure of 1.1 atm for 5 minutes, with a choice of the ratio of the volume of bulk components to the working volume of the hopper 1: 3. They also mix the remaining components provided for in the formulation. Then, 1/4 part of the mixture of loose components of their total amount in the hopper and a mixture of the remaining components provided for in the recipe are fed simultaneously to the dough. After that, the components are mixed with each other until a mass of homogeneous consistency is obtained.

As flour use flour with a gluten content of 28% and a moisture content of 14.3%.

Example 2

Spend aeration with air of loose components. As bulk components use wheat flour and starch. Aeration of bulk components is carried out in a hopper with an airtight bottom under a pressure of 1.4 atm for 3 minutes, with a choice of the ratio of the volume of bulk components to the working volume of the hopper 1: 4. They also mix the remaining components provided for in the formulation. Then, 1/3 part of the mixture of loose components of their total amount in the hopper and a mixture of the remaining components provided for in the recipe are fed simultaneously to the dough. After that, the components are mixed with each other until a mass of homogeneous consistency is obtained.

As flour use flour with a gluten content of 24% and a moisture content of 15%.

As bulk components, crushed return waste is additionally used.

Example 3

First, aeration of bulk components is carried out with air. As bulk components use wheat flour and starch. Aeration of bulk components is carried out in a hopper with an airtight bottom under a pressure of 1.3 atm for 4 minutes, with a choice of the ratio of the volume of bulk components to the working volume of the hopper 1: 3,5. They also mix the remaining components provided for in the formulation. Then, 1/4 part of the mixture of loose components of their total amount in the hopper and a mixture of the remaining components provided for in the recipe are fed simultaneously to the dough. After that, the components are mixed with each other until a mass of homogeneous consistency is obtained.

As flour use flour with a gluten content of 26% and a moisture content of 14.5%.

Claims (3)

1. Method for the production of flour confectionery mass, characterized in that it provides for air aeration of granular components, including wheat flour and starch, in a hopper with an air-transparent bottom under a pressure of 1.1-1.4 atm for 3-5 minutes with a choice of volume ratio bulk components and the working volume of the hopper 1: (3-4), mixing the remaining components provided for by the recipe, the simultaneous supply of 1 / 4-1 / 3 part of the mixture of bulk components of their total amount located in the hopper, and a mixture of other components provided formulation, kneading the dough and mixing them until a mass of homogeneous consistency is obtained. 2. The method according to claim 1, characterized in that the flour is flour with a gluten content of 24-28% and a moisture content of 14.3-15.0%. 3. The method according to claim 1, characterized in that the crushed return waste is additionally used as bulk components.