RU2363161C1 - Production method of dried flatbreads with hop extract - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for preparing hop extract from granular hop and water using single-stage method. For this purpose, granular hop and water are mixed in ratio 1:88 of weight fractions and obtained mixture is held for 60 minutes at a temperature of 100°C. Then nutrient mixture is cooked for liquid rye starter consisting of flour, water and hop extract taken in quantity of 2-6% to water weight in nutrient mixture. Liquid rye starter is fermented to acidity of 9-13 degrees and then used in production cycle. Dough is prepared, fermented and poured on the baking trays. Finished product is proved, stabbed, baked, cut and dried.

EFFECT: obtaining microbiologically resistant product with pleasant flavour; extending its storage life period; decreasing duration of technological process due to dough process intensification.

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Description

The invention relates to the baking industry, in particular the production of crispbread.

A known method of producing crispbread, including making tea leaves from flour, mixing it with a nutritious mixture, refreshing and fermenting liquid rye sourdough, selection for the production cycle, preparing dough, fermenting it to acidity of 8 degrees, casting, proofing, pricking, baking, cutting, drying of the finished product (Crispbread. General specifications. GOST 9846-88. - Publishing house of standards, 1988).

The main disadvantage of this method is the length of the process of preparing liquid rye sourdough due to the stage of brewing flour; the need for the consumption of basic raw materials - flour - for the preparation of tea leaves; insufficient microbiological purity of the obtained liquid rye starter culture, which leads to microbiological instability of the finished product, and therefore, to reduce the shelf life.

An object of the invention is to develop a method for producing crispbread using hop extract, which provides a finished product with high organoleptic and physico-chemical characteristics, increased microbiological stability, an increase in the shelf life of the finished product, a decrease in the time of the test process due to more intensive fermentation of the starter and dough.

To achieve this goal, a method for producing crispbread with hop extract is proposed, characterized in that the hop extract is first prepared in a single-stage method from granulated hop and water, for which granulated hop and water are mixed in a ratio of 1:88 mass fractions, the resulting mixture is kept for 60 min at a temperature of 100 ° C, then prepare a nutrient mixture for liquid rye sourdough from flour, water and hop extract taken in an amount of 2-6% by weight of water in the nutrient mixture, liquid is fermented rye yeast to an acidity of 9-13 degrees and use it for the production cycle, preparation of the dough, its fermentation, casting, proofing, pricking, baking, cutting and drying the finished product.

The technical result consists in obtaining a high-quality product, microbiologically stable, with a pleasant hop aroma and a long shelf life, in the intensification of the test test process by introducing a hop extract.

The method is implemented as follows.

Hop extract is prepared in a one-stage method from granulated hops and water, taken in a ratio of 1:88 mass fractions. The mixture is aged for 60 minutes at a temperature of 100 ° C in a laboratory distillation unit, then a nutrient mixture for liquid rye starter culture with a moisture content of 79% from rye flour, water and hop extract taken in an amount of 2-6% by weight of water in the nutrient mixture is prepared. Liquid rye starter is fermented until acidity reaches 9-13 degrees for 2.5-3 hours, then it is refreshed by selecting 50% of the ready-made starter culture for dough preparation and adding to the remaining weight of the starter culture a nutrient mixture of rye flour, water and hop extract. Crispbread dough is prepared in the ratio of the following components, kg: wheat flour of 1 grade - 40, peeled rye flour - 50, yeast - 3.0, salt - 1.5, liquid rye sourdough with hop extract - 76, then fermented at a temperature 30-32 ° C to an acidity of 7-8 degrees. The fermented dough is poured onto metal baking sheets, greased with vegetable oil, a layer 5 mm thick, the final proofing is carried out in a cabinet at a temperature of 35-40 ° C and a relative humidity of 75-85% for 25-30 minutes. The dough pieces are pricked and baked for 18-20 minutes at a temperature of 200-220 ° C, the baked products are cooled to a temperature of 20 ° C, cut into individual loaves 30 × 150 mm in size, laid out on metal sheets and sent for drying in a cabinet at a temperature 60-80 ° С and relative humidity 60-65% for 60-90 minutes. Ready-made bread rolls are packed in packs of net weight from 60 to 340 g.

The method is illustrated by examples.

Example 1. Hop extract is prepared in a single-stage method from 1 part of hops (granular hops are used in studies) and 88 parts of water, which are related by weight. The mixture is kept for 60 minutes at a temperature of 100 ° C in a closed installation with a reflux condenser (a vacuum cooking plant is used in production conditions). Nutrient mixture for liquid rye starter culture with a moisture content of 79% is prepared from rye flour, water and hop extract taken in an amount of 2% by weight of water in the nutrient mixture, which is 65.3 kg of water per 100 kg of nutrient mixture. Liquid rye sourdough is refreshed upon reaching acidity of 9-13 degrees by selecting 50% of the finished sourdough for dough preparation and adding to the remaining weight of the sourdough a nutritious mixture of rye flour, water and hop extract. The dough is prepared in the ratio of the following components, kg: wheat flour 1 grade - 40, peeled rye flour - 50, yeast - 3, salt - 1.5, liquid rye sourdough with a dosage of hop extract 2% of the total amount of water in the nutrient mixture - 76 , 0, then fermented at a temperature of 31 ° C to an acidity of 8 degrees. The dough is thrown out and poured onto metal baking sheets, greased with vegetable oil, a layer 5 mm thick, the final proofing is carried out in a cabinet at a temperature of 37 ° C and a relative humidity of 85% for 30 minutes. The dough pieces are pricked and baked for 20 minutes at a temperature of 220 ° C, the baked products are cooled to a temperature of 20 ° C, cut into individual loaves 30 × 150 mm in size, laid out on metal sheets and sent for drying in a cabinet at a temperature of 80 ° C and relative humidity of 60-65% for 80 min.

As control use crispbread, prepared according to the recipe of the bread rolls of the dining rooms. Analysis of finished products is carried out according to organoleptic, physico-chemical and microbiological indicators, the results of the determinations are presented in the table.

Example 2. Hop extract, nutrient mixture, sourdough and rye-wheat bread prepared analogously to example 1, but in liquid rye sourdough, the dosage of hop extract is 4% of the total amount of water in the nutrient mixture.

Example 3. Hop extract, nutrient mixture, sourdough and rye-wheat bread prepared analogously to example 1, but in liquid rye sourdough, the dosage of hop extract is 6% of the total amount of water in the nutrient mixture.

Table The name of indicators Example data the control one 2 3 one 2 3 four 5 Organoleptic: Form Rectangular Tiles Surface Grungy Color Light yellow Light brown with darker coloration on the underside. Brown Fragility Fragile, easily breaking Kink view Well loosened, with developed porosity, baked and dried, without signs of unprotected Taste Peculiar to this type of product, without extraneous taste Hop flavor present Smell Peculiar to this type of product There is a slight smell of hops There is a slight smell of hops There is a pronounced smell of hops Physicochemical: Humidity,% 8.5 8.5 8.5 8.5 Acidity, degrees 5,6 5.7 6.0 6.0 Fragility, kg / cm ² 3.4. 3.2 2.9 3.0 Spore-forming Are absent Yeast, CFU (colony forming units) / g Are absent BGKP (bacteria of the group of E. coli) (if form) in 1 g Are absent Staphylococcus in 1 g Are absent Pathogenic, including salmonella in 25 g Are absent KMAFAnM (the number of mesaphilic aerobic and facultative anaerobic microorganisms), CFU / g Less than 10 · 10 ¹ Less than 10 · 10 ¹ Less than 1 · 10 ¹ Less than 10 · 10 ¹ KMAFANM, CFU / g after 7 days of storage 2.6 · 10 ² Less than 10 · 10 ¹ Less than 10 · 10 ¹ 2.8 · 10 ²

As can be seen from the table, the organoleptic, physico-chemical and microbiological parameters of crispbread, prepared with sourdough with a dosage of hop extract of 2-6% of the total amount of water in the nutrient mixture, are the best in terms of their physicochemical and organoleptic properties. Crispbread, prepared with sourdough, the nutritional mixture of which involves the addition of 2-6% hop extract, has a more pronounced taste and aroma, better fragility, which is important from the point of view of consumer properties of the finished product. Crispbread with the addition of hop extract are characterized by the best microbiological parameters during storage, which determines their resistance. Thus, with the addition of hop extract, the breads have high and stable quality indicators. In addition, at the stage of preparing liquid rye sourdough, the process of acid accumulation is accelerated, which is of great practical importance. A higher acidity of the test with rye flour is necessary not only to achieve sufficient peptization of proteins, but also to inhibit the action of α-amylase present in rye flour, as well as to reduce the activity of contaminating microflora.

Crispbread, prepared with sourdough, the nutrient mixture of which provides for the addition of more than 6% of hop extract from the total amount of water in the nutrient mixture, has a pronounced bitter taste and, therefore, low quality of the finished product. The preparation of sourdough crispbreads, the nutrient mixture of which contains less than 2% hop extract of the total amount of water in the nutrient mixture, leads to insufficient peptization of proteins and microbiological instability of liquid rye sourdough, and therefore, the finished product.

The proposed method for the production of crispbread makes it possible to obtain a microbiologically stable product with high physicochemical parameters, a pleasant hop aroma, reduce the duration of the process due to the intensification of the test research process, and increase the shelf life.

Claims (1)

A method of producing crispbreads, characterized in that the hop extract is first prepared in a single-stage method from granulated hop and water, for which granulated hop and water are mixed in a ratio of 1:88 mass fractions, the resulting mixture is kept for 60 minutes at a temperature of 100 ° C, then prepare a nutrient mixture for liquid rye sourdough from flour, water and hop extract, taken in an amount of 2-6% by weight of water in the nutrient mixture, liquid rye sourdough is fermented to an acidity of 9-13 ° and used for production ny cycle, prepare the dough, ferment it, pour it onto baking sheets, proofing, pricking, baking, cutting and drying the finished product.