RU2399233C1 - Sugar waffle production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the manufacturing technique of flour confectionery products. Method provides for preparation of recipe ingredients, extraction of jeera by liquid nitrogen with corresponding miscella separation. Then girasol is cut, dried in the microwave field under the specified process parametres, additionally dried by convection method, impregnated by separated miscella with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of girasol and its cryomilling in medium of evolved nitrogen to produce flour. Afterwards dough is made from prime wheat flour, flour produced from girasol using described technology, sugar powder, yolks, salt, soda, butter and water taken as per specified ratio, its moulding in the form of sheets and baking.

EFFECT: invention makes it possible to produce sugar waffles, which have improved consistency and coffee taste and flavour with no coffee added to the formula.

Description

The invention relates to a technology for the production of flour confectionery.

A known method for the production of sugar wafers, comprising kneading a dough containing a mixture of premium wheat flour and flour from amaranth seeds, powdered sugar, salt, soda, yolks, butter, vanillin and water, its molding in the form of sheets and baking (RU 2282362 C2, 2006).

The technical result of the invention is to obtain new sugar wafers with a coffee taste and aroma in the absence of coffee in the recipe, and improving the consistency of the target product.

This result is achieved in that in a method for the production of sugar wafers, comprising kneading a dough containing a mixture of premium wheat flour and flour from another type of plant material, powdered sugar, salt, soda, yolks, butter, flavoring and water, molding it in the form of sheets and pastries, according to the invention, a mixture of premium wheat flour and Jerusalem artichoke flour is used in a weight ratio of 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extracting the zira with liquid nitrogen to separate the corresponding miscella, preparation of Jerusalem artichoke, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, drying by convective method to a residual moisture content of about 5% impregnation of the separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryo-grinding in the medium of released nitrogen to obtain flour, and the dough is prepared in the following ratio of components by ma ce to within ± 5%:

flour mixture one hundred powdered sugar 70 salt 0.5 soda 0.5 yolks 8.66 butter 65 zira 0.15 water to a moisture content of 42-44%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Zira is extracted with liquid nitrogen and miscella is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. 7-15).

Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to caramelization of sugars. Drying in the microwave at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the consistency of the target product. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the best consistency of wafer sheets with minimal specific energy consumption.

Then Jerusalem artichoke is dried by the convective method to a residual moisture content of about 5%, loaded into a drum of a cryomill and poured for impregnation of separated miscella. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). In this case, nitrogen is absorbed and the Jerusalem artichoke is saturated with the aromatic substances contained in miscella.

After the impregnation is complete, the pressure in the drum is vented to atmospheric pressure, which ensures nitrogen evaporation and freezing of Jerusalem artichoke, and then cryogrinding of Jerusalem artichoke in the medium of nitrogen released to produce flour.

Premium wheat flour and Jerusalem artichoke flour are mixed in a weight ratio of 5: 1 to 13: 1. The dough is prepared according to traditional technology by sequentially loading 3/4 of the prescription amount of water with a temperature of 8-10 ° С, powdered sugar, salt, 1/3 of the prescription amount of flour and soda into the kneading machine. All of the above is mixed for 2-3 minutes, and then the yolks are added, whipped for 10-12 minutes, melted butter with a temperature of about 37 ° C, the rest of the flour and the rest of the water are added and churned for another 5-8 minutes. The resulting dough is poured into a waffle-shaped oven, molded in the form of sheets and baked using traditional technology.

The organoleptic properties of the target product were determined according to GOST 5897-90. The target product is wafer sheets with an even edge and a clear pattern on the surface, corresponding to the pattern of wafer oven plates used for baking, with a color from light yellow (with a ratio of premium wheat flour and Jerusalem artichoke flour 13: 1) to light brown ( when the ratio of premium wheat flour and Jerusalem artichoke flour is 5: 1), evenly baked with developed porosity, brittle crisp texture, possessing a sweet coffee taste and aroma with an intensity that increases with increasing color intensities.

Comparison of the organoleptic properties of the target product obtained by the described technology and the closest analogue, it was found that the experimental product has a more delicate and fragile texture, which is assessed as a merit.

With a decrease in the relative content of Jerusalem artichoke flour below the lower limit, coffee taste and aroma disappear. With a decrease in the relative content of premium wheat flour below the lower limit, the pore size of the target product increases until its integrity is violated, the clarity of the pattern on the surface of the wafer sheets decreases and their crumbling increases.

Thus, the proposed method allows to obtain sugar wafers with improved texture and coffee taste and aroma in the absence of coffee in the recipe.

Claims (1)

A method for the production of coffee-flavored sugar wafers, comprising kneading a dough containing a mixture of premium wheat flour and flour from another type of plant material, powdered sugar, salt, soda, yolks, butter, flavor and water, shaping it in sheets and baking, using a mixture of premium wheat flour and Jerusalem artichoke flour in a weight ratio of 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extracting zira with liquid nitrogen to separate the corresponding miscella, preparing Jerusalem artichoke, cutting it ki, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 h, convective drying to a residual moisture content of about 5%, impregnation with separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryo-grinding in the medium of released nitrogen to produce flour, and the dough is prepared in the following ratio of components by weight with an accuracy of ± 5%:
flour mixture one hundred powdered sugar 70 salt 0.5 soda 0.5 yolks 8.66 butter 65 zira 0.15 water to a moisture content of 42-44%