RU2342839C1 - Method of pastry production - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of pastry production involves making pregelatinised flour from part of flour and sugar syrup, its cooling, kneading of dough by mixing cooled pregelatinised flour, margarine, egg mixture, water, anticrystallising agent, leavening agents, flavour and the remaining part of flour; its forming, baking of dough pieces, cooling, coating, drying and proving. Flavour is a powder made from the mixture of cloves, nutmegs, St. John's wort greens, coriander and origanum greens by extracting the mixture with liquid edible carbon monoxide in the proportion mixture-liquid edible carbon monoxide equal to (1:1)-(1:3) under the temperature of 30-40°C and pressure of 8-10MPa for 2-4 hours resulting in fat-free material and an extract, separation of the fat-free material and its following grinding to produce powder. Proportion of cloves, nutmegs, St. John's wort greens, coriander and origanum greens in the mixture is equal to (1:2:2:3:3)-(1:4:4:6:6) respectively and the powder is taken in the amount of 0.5-1.5% to the flour weight.

EFFECT: improving consumer properties and increasing storage time.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery products intended for preventive nutrition.

A known method of making custard gingerbread, providing for the introduction into strained syrup with a temperature of not more than 50 ° C in the liquid state of essence, vanillin, dry perfumes and soda and, with stirring, the introduction of flour. After mixing the mass for 2-3 minutes, add melange, a solution of carbon ammonium salt and continue kneading for 3-4 minutes until a homogeneous mass is obtained. (Technological instructions for the production of flour confectionery / Comp. V.A. Shipov. - M.: Publishing House "Economics". - 1999 - p. 46-55).

The disadvantage of this method is the low content of physiologically functional ingredients, such as water-soluble and fat-soluble vitamins, minerals in finished products.

Closest to the claimed is a method of producing custard cakes, including the preparation of tea leaves from flour and sugar syrup, cooling the tea leaves, kneading dough, molding, baking, cooling, glazing, drying and curing.

Strained sugar syrup with a temperature of 45-65 ° C is served in a dough mixing machine, gradually adding flour. The brewed dough is cooled to a temperature of 25-27 ° C. Chilled brewed dough and all other raw materials provided for in the recipe are placed in a dough mixing machine. Lastly, baking soda and ammonium carbonate dissolved in water are added and the dough is kneaded. (Technological instructions for the production of flour confectionery / Comp. V.A. Shipov. - M.: Publishing House "Economics". - 1999 - p. 46-55).

The disadvantages of this method are: low nutritional value of the finished product, lack of preventive properties, as well as short shelf life.

The objective of the invention is the creation of a method for the preparation of flour confectionery products with improved consumer properties, as well as increased shelf life.

The problem is solved in that in a method for preparing a flour confectionery product, including making tea leaves from a portion of flour and sugar syrup, cooling the tea leaves, kneading dough by mixing chilled tea leaves, margarine, melange, water, an anti-crystallizer, baking powder, flavoring and the remaining part of the flour, molding , baking dough pieces, cooling, glazing, drying and aging, as a flavoring use a powder obtained from a mixture of cloves, nutmeg, St. John's wort, coriander and oregano by extracting the mixture with liquid edible carbon monoxide at a ratio of mixture - liquid edible carbon monoxide (1: 1) - (1: 3) at a temperature of 30-40 ° C and a pressure of 8-10 MPa for 2-4 hours to obtain a fat-free material and extract, separation of fat-free material and its subsequent grinding to obtain a powder, while the ratio of cloves, nutmeg, St. John's wort, coriander and oregano in the mixture is (1: 2: 2: 3: 3) - (1: 4: 4: 6: 6), respectively, and the powder is taken in an amount of 0.5-1.5% by weight of flour.

The technical result is increased nutritional and physiological value, as well as increased shelf life of flour confectionery products obtained by the claimed method.

We experimentally proved the possibility of increasing the nutritional and physiological value of flour confectionery products obtained by the claimed method, for minerals and vitamins.

The composition of the powder of the inventive mixture contains alkaloids, antibiotics, hormones, vitamins and other biologically active substances that are involved in metabolism, enzymatic reactions, the functioning of the senses, as well as in the process of regeneration and growth of a living organism.

Among the vitamins in the powder, it should be noted groups of carotenoids (provitamin A), which are used as anti-infectious and against eye diseases, vitamin D - anti-rachitic and to strengthen bone tissues, tocopherols (alpha, beta, gamma and others) - vitamin E - anti-inflammatory and anti-aging tissue.

In addition, the composition of the powder obtained by the claimed regimes contains essential amino acids, such as lysine, leucine, tryptophan, methionine, phenylalanine, threonine and valine.

The inventive method of preparation of flour confectionery products is illustrated by examples.

Example 1. After preparing the raw materials according to the generally accepted technology, a gingerbread dough is prepared, the preparation of which involves welding the flour, cooling it and kneading the gingerbread dough. For brewing flour, sugar syrup with a density of 1330 kg / m ³ is prepared. With constant stirring, the syrup is heated to a temperature of 65 ° C until sugar is completely dissolved. The finished syrup is cooled to a temperature of 55 ° C, filtered and poured into a dough mixing machine, to which wheat flour is added and mixed. The duration of the batch is 25 minutes. Then the brewed dough is greased with vegetable oil and cooled to a temperature of 25 ° C. To knead the dough, the chilled custard dough, margarine, melange, molasses and 0.5% by weight of powder flour obtained from a mixture of cloves, nutmeg, St. John's wort, coriander and oregano are fed into the dough mixing machine by extracting the mixture with liquid food carbon monoxide in the ratio mixture - liquid food carbon monoxide 1: 1 at a temperature of 30 ° C and a pressure of 8 MPa for 2 hours to obtain defatted material and extract, separation of defatted material and its subsequent grinding to obtain a powder, with a ratio of nails Ki, nutmeg, St. John's wort, coriander and oregano in a mixture of 1: 2: 2: 3: 3, respectively. Then served with baking soda and ammonium carbonate dissolved in water, and carry out the kneading test.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Ready-made flour confectionery products are cooled, glazed, dried, aged, packaged and packaged.

Example 2. After preparing the raw materials according to the generally accepted technology, a gingerbread dough is prepared, the preparation of which involves welding the flour, cooling it and kneading the gingerbread dough. For brewing flour, sugar syrup with a density of 1330 kg / m ³ is prepared. With constant stirring, the syrup is heated to a temperature of 65 ° C until sugar is completely dissolved. The finished syrup is cooled to a temperature of 55 ° C, filtered and poured into a dough mixing machine, to which wheat flour is added and mixed. The duration of the batch is 25 minutes. Then the brewed dough is greased with vegetable oil and cooled to a temperature of 25 ° C. To knead the dough, the chilled custard dough, margarine, melange, molasses and 0.5% by weight of powder flour obtained from a mixture of cloves, nutmeg, St. John's wort, coriander and oregano are fed into the dough mixing machine by extracting the mixture with liquid food carbon monoxide in the ratio mixture - liquid food carbon monoxide 1: 1 at a temperature of 35 ° C and a pressure of 9 MPa for 3 hours to obtain defatted material and extract, separation of defatted material and its subsequent grinding to obtain a powder, with a ratio of nails Ki, nutmeg, St. John's wort, coriander and oregano in a mixture of 1: 3: 3: 5: 5, respectively. Then served with baking soda and ammonium carbonate dissolved in water, and carry out the kneading test.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Ready-made flour confectionery products are cooled, glazed, dried, aged, packaged and packaged.

Example 3. After preparing the raw materials according to the generally accepted technology, a gingerbread dough is prepared, the preparation of which involves welding the flour, its cooling and kneading the gingerbread dough. For brewing flour, sugar syrup with a density of 1330 kg / m ³ is prepared. With constant stirring, the syrup is heated to a temperature of 65 ° C until sugar is completely dissolved. The finished syrup is cooled to a temperature of 55 ° C, filtered and poured into a dough mixing machine, to which wheat flour is added and mixed. The duration of the batch is 25 minutes. Then the brewed dough is greased with vegetable oil and cooled to a temperature of 25 ° C. To knead the dough, the chilled custard dough, margarine, melange, molasses and 1.5% by weight of powder flour obtained from a mixture of cloves, nutmeg, St. John's wort, coriander and oregano grass are fed into the dough mixing machine by extracting the mixture with liquid edible carbon monoxide in the ratio mixture - liquid food carbon monoxide 1: 3 at a temperature of 40 ° C and a pressure of 10 MPa for 4 hours to obtain defatted material and extract, separation of defatted material and its subsequent grinding to obtain a powder, with a ratio of nails iki, nutmeg, St. John's wort, coriander and oregano in a mixture of 1: 4: 4: 6: 6, respectively. Then served with baking soda and ammonium carbonate dissolved in water, and carry out the kneading test.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Ready-made flour confectionery products are cooled, glazed, dried, aged, packaged and packaged.

In parallel receive flour confectionery product in a known manner.

Indicators of nutritional value and shelf life of flour confectionery products are given in the table.

As can be seen from the table, the inventive method of preparation allows to obtain a flour confectionery product with high consumer properties and nutritional value.

In addition, a flour confectionery product prepared by the claimed method is stored for 1 month longer than a flour confectionery product prepared in a known manner.

Name of indicator 100 g content Known method The inventive method Example 1 Example 2 Example 3 Content, g: squirrels 5.30 6.14 6.13 6.10 fats 3.80 4.04 4.01 3.95 carbohydrates 77.70 76,20 76.35 76.50 including cellulose lack of 2.18 2.25 2.43 ash 0.20 0.32 0.33 0.35 Mineral content, mg: sodium 11.00 11.63 11.61 11.57 potassium 60.0 99.5 99.3 98.9 calcium 9.0 18.2 17.9 17,2 magnesium lack of 14.16 14.02 13.81 phosphorus 41.0 44.9 45.3 45.6 iron 0.6 1,1 1,1 1,0 The content of vitamins, mg: FROM lack of 0,072 0,068 0,060 B ₁ 0,080 0.166 0.164 0.160 In ₂ 0,040 0.314 0.313 0.310 PP 0.570 0.630 0.632 0.635 R lack of 0.19 0.24 0.26 β-carotene traces 0.12 0.11 0.13 tocopherols 2.43 2.48 2,51 2,53 D lack of 0,038 0,041 0,044 Energy value, kcal 366.20 357.35 353.20 354.23 Shelf life, months 3 four four four

Claims (1)

A method of preparing a flour confectionery product, including making tea leaves from a portion of flour and sugar syrup, cooling the tea leaves, kneading dough by mixing chilled tea leaves, margarine, melange, water, an anti-crystallizer, baking powder, flavoring and the rest of the flour, molding, baking dough pieces, cooling , glazing, drying and aging, characterized in that as a flavoring use a powder obtained from a mixture of cloves, nutmeg, St. John's wort, coriander and oregano by extraction mixtures of liquid edible carbon monoxide at a ratio of mixture - liquid edible carbon monoxide (1: 1) - (1: 3) at a temperature of 30-40 ° C and a pressure of 8-10 MPa for 2-4 hours to obtain a fat-free material and extract, separation of fat-free material and its subsequent grinding to obtain a powder, while the ratio of cloves, nutmeg, St. John's wort, coriander and oregano in the mixture is (1: 2: 2: 3: 3) - (1: 4: 4: 6: 6) respectively, and the powder is taken in an amount of 0.5-1.5% by weight of flour.