RU2395970C1 - Method for production of shortcrust prepared food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of shortcrust products and prepared food made from them. The method provides dough from flour, food additive prepared from sea buckthorn and prescription components containing fats, melange, sugar, salt, bicarbonate of soda, mixing up to indiscrete mass and cutting dough. Prescribed components additionally contain skimmed milk powder, and as a food additive sea buckthorn powder is used made from the pulp of sea buckthorn berries, which is subjected to drying in a microwave oven to a moisture of 13.5-14.5% at a frequency of microwave radiation 2400-2500 MHz during 12-15 minutes, then it is cooled to 18-20°C, milled and sifted. Sea-buckthorn powder and skimmed milk powder in quantities of 3% and 2% respectively of the mass of flour are put in the form of a homogeneous mixture, which is then joined with the above prescription ingredients and mixed for 25-30 minutes. Then the flour is poured and the dough kneaded for no more than 1-2 minutes.

EFFECT: use of milk-sea buckthorn mixture enables to increase biological value of shortcrust prepared food due to proteins, lipids, carotenoids and tocopherols containing in it.

Description

The invention relates to the food industry and can be used in the manufacture of semi-finished sand products and products from it.

Currently, food is considered as one of the sources of basic nutrients, trace elements, vitamins, included in the diet of proper nutrition, in particular diet food.

A known method for the production of flour products, including kneading dough from flour, water and other components provided by the recipe, the introduction of a biologically active food additive in the form of crushed sea buckthorn raw materials, molding the dough and its heat treatment. As sea buckthorn raw materials, sea buckthorn leaves are ground to a state of flour in an amount of 1.2-2.0% by weight of flour, which enriches finished products with biologically active substances, lengthens their shelf life by stabilizing the lipids of flour products with antioxidants that make up the leaves, strengthens the gluten of the dough (RU 2188550, A21D 2/36, publ. 2002.09.10).

A dry mix with a dietary supplement for the preparation of dietary flour products is known, containing cereal flour with additional dry rosehips, aronia, sea buckthorn, blackcurrant, crushed to flour with a size of 0.01-1.0 μm. This mixture provides the preparation of bioavailable and easily digestible food products, balanced in natural trace elements and protecting the human body from toxic free radicals (RU 2137373, A21D 2/38, publ. 1999.09.20).

An analysis of the market for flour products shows that in recent years there has been a steady upward trend in the consumption of confectionery, in particular sand products, which include spices, aromatic substances, biologically active and dietary supplements.

There is a traditional method for the production of semi-finished sand according to recipe No. 8 (Collection of technological standards. - A collection of recipes for cakes, cakes, muffins, rolls, cookies, gingerbread cookies, baked goods and butter baked goods. III part / Under the general editorship of A.P. Antonov. - M .: Khlebprodinform, 2000. - 720 p.), Containing premium-grade wheat flour, granulated sugar, butter, melange, sodium bicarbonate, ammonium carbonate, essence, salt. The disadvantage of this method is that the used wheat flour of the highest grade complies with the requirements of GOST R 52189-2003. When using flour with a high content of “strong” gluten, the dough during kneading is rubbery, non-ductile (tightened), and the sand cake mix is loose, dense, and tough. To obtain a high-quality sand semi-finished product, flour with a low content of “medium” or “weak” gluten is required.

It is known that shortbread dough is characterized by good ductility, and semi-finished product is characterized by friability. This is achieved due to its high content of fat, sugar, eggs and the use of flour with a small amount of gluten.

A known method for the production of semi-finished sand with the addition to the recipe components of sea buckthorn meal in the amount of 5-10%

(Nikulina E.O. Development of technological processes for the production of flour confectionery, bakery and culinary products with the addition of sea buckthorn meal: dissertation for the degree of candidate of technical science / E.O. Nikulin. - St. Petersburg, 2001. - 200 p. .). Sea buckthorn meal helps to reduce the density and viscosity of the dough, and therefore baked sand semi-finished product has a greater specific volume and porosity. In the technological scheme for the preparation of sand buckthorn cake mix, sea buckthorn meal is crushed, sieved and mixed with flour and other components of the mixture for the preparation of shortcrust pastry (ibid., P. 87-89). The disadvantage of this method is a significant increase in the cost of production, since sea buckthorn meal obtained from Biysk Vitamin Plant requires additional processing. Another disadvantage of the known method of preparing sand semi-finished product is the limitation of the assortment of high-quality sand confectionery products that affect the mineral, vitamin and other types of metabolism in the human body.

The present invention aims to eliminate this drawback. The objective of the claimed method is to expand the range of flour confectionery sand products through the use of protein-containing fortified additives that increase the quality and biological value of the product.

This problem is solved by the fact that in the implementation of a method for the production of semi-finished sand products, which involves kneading dough from flour, a food additive prepared from sea buckthorn, and recipe components containing fats, mélange, granulated sugar, salt, sodium bicarbonate, mixing to a homogeneous mass and cutting of the dough according to the invention, the recipe components additionally contain skimmed milk powder, and as a food additive use sea buckthorn powder prepared from sea buckthorn pulp, which I drying in a microwave oven to a moisture content of 13.5-14.5% at a microwave frequency of 2400-2500 MHz for 12-15 minutes, cooled to 18-20 ° C, crushed and sieved, then sea buckthorn powder and skimmed milk powder in 3% and 2%, respectively, of the mass of flour are mixed, then combined with the above recipe components, mixed for 25-30 minutes, then flour is poured and the dough is kneaded for no more than 1-2 minutes.

A feature of the proposed method for the production of semi-finished sand is the use of additives in the form of a mixture of skimmed milk powder and sea buckthorn powder, obtained in a certain way. The difference in the method is that the sea buckthorn powder used is prepared from sea buckthorn berry beet pulp, and drying the sea buckthorn berry beet pulp with a microwave field to a moisture content of 13.5-14.5% ensures maximum preservation of food and biologically active substances and good organoleptic characteristics of sea buckthorn powder. The drying speed with this method of preparing the powder increases from 4 to 8 times in comparison with other known types of drying, for example, IR drying.

When using an additive in a milk mixture of skimmed milk powder and sea buckthorn powder prepared in the above manner and used instead of the corresponding part of the flour, a decrease in the amount of gluten is noted, which contributes to a greater friability of the semi-finished product.

Mixing dried sea-buckthorn powder first with skimmed milk powder in the specified proportion relative to the calculated amount of flour, and then with other recipe components and flour in the indicated sequence and duration helps to produce a dough of such a structure that provides greater crumbiness of the semi-finished product, which increases the quality of confectionery products, increases the time its storage with preservation of taste.

Examples of the proposed method

Example 1

The raw materials used for the production of semi-finished sand products are prepared as follows: wheat flour, granulated sugar, skimmed milk powder, sea buckthorn powder, sodium bicarbonate, salt sieved; strain melange; the butter is peeled, cut into pieces.

To obtain sea buckthorn powder, the pulp remaining after squeezing from sea buckthorn juice with a moisture content of 60-62% is dried in a microwave oven with a layer of 0.5 cm to a moisture content of 13.5% at a microwave frequency of 2400 MHz for 12 minutes, cooled to 18 ° C , crushed to a powder state, sieved.

A mixture of sea buckthorn powder is prepared - 3% by weight of flour and skimmed milk powder - 2% by weight of flour and introduced into an emulsion containing butter, granulated sugar, melange, sodium bicarbonate, salt, then everything is mixed for 25 minutes until obtaining a homogeneous mass. Then add flour - the remaining 95% of the total mass provided for by the traditional recipe, and continue to knead the dough for 1.5 minutes.

The dough is molded and baked at a temperature of 200-225 ° C for 10-15 minutes.

Example 2

The raw materials used for the production of semi-finished sand are prepared, as in example 1.

To obtain sea buckthorn powder, the pulp remaining after squeezing from sea buckthorn juice with a moisture content of 60-62% is dried in a microwave oven with a layer of 0.5 cm to a moisture content of 14.0% at a microwave frequency of 2450 MHz for 14 minutes, cooled to 20 ° C , crushed to a powder state, sieved.

A mixture of sea buckthorn powder is prepared - 3% by weight of flour and skimmed milk powder - 2% by weight of flour and introduced into an emulsion containing butter, granulated sugar, melange, sodium bicarbonate, salt, then everything is mixed for 25 minutes until obtaining a homogeneous mass. Then add flour - the remaining 95% of the total mass provided for by the traditional recipe, and continue to knead the dough for 1 minute.

Example 3

The raw materials used for the production of semi-finished sand are prepared, as in example 1.

To obtain sea buckthorn powder, the pulp remaining after squeezing from sea buckthorn juice with a moisture content of 60-62% is dried in a microwave oven with a layer of 0.5 cm to a moisture content of 14.5% at a microwave frequency of 2500 MHz for 15 minutes, cooled to 20 ° C , crushed to a powder state, sieved.

A homogeneous mixture of sea buckthorn powder is prepared - 3% by weight of flour and milk powder - 2% by weight of flour and introduced into an emulsion containing butter, granulated sugar, melange, sodium bicarbonate, salt, then everything is mixed for 30 minutes until obtaining a homogeneous mass. Then add flour - the remaining 95% of the total mass provided for by the traditional recipe, and continue to knead the dough for 2 minutes.

Products baked by the proposed method in accordance with examples 1-3 are distinguished by a larger volume, pleasant taste and aroma of sea buckthorn, golden-orange color, greater friability, evenly distributed porosity throughout the volume. The staling process is slowed down due to the high water-holding ability of sea buckthorn powder. The use of the milk-sea-buckthorn mixture allows increasing the biological value of the sand semi-finished product due to the proteins, lipids, carotenoids and tocopherols contained in it.

The method of processing sea buckthorn pulp (waste of local raw materials) into sea buckthorn powder allows to organize its production not only in conditions of large confectionery production, but also in conditions of mini-production at public catering facilities.

Claims (1)

A method of manufacturing a semi-finished sand product, comprising kneading dough from flour, a food additive prepared from sea buckthorn and recipe components containing fats, mélange, granulated sugar, salt, sodium bicarbonate, mixing until a homogeneous mass and cutting the dough, characterized in that the recipe components additionally contain skimmed milk powder, and as a dietary supplement use sea buckthorn powder prepared from sea buckthorn berry pulp, which is subjected to microwave drying to a moisture content of 13.5-1 4.5% at a microwave frequency of 2400-2500 MHz for 12-15 minutes, cooled to 18-20 ° C, crushed and sieved, then sea buckthorn powder and skimmed milk powder in the amount of 3% and 2%, respectively, of the mass of flour mix, then combine with the above recipe components, mix for 25-30 minutes, then add flour and knead the dough for no more than 1-2 minutes.