RU2399258C1 - Sugar waffle production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the manufacturing technique of flour confectionery products. Method provides for extraction of thyme by liquid nitrogen with corresponding miscella separation; yacon is cut. It is dried in microwave field at specified parametres of the process, additionally dried by convective method, impregnated with separated miscella with simultaneous increase of pressure. Then follows pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in medium of released nitrogen to produce flour. Then one undertakes production of dough from prime wheat flour, flour produced from yacon using described technology, sugar powder, yolks, salt, soda, butter and water. The dough is moulded in the form of sheets and baked.

EFFECT: produced sugar waffles have improved consistency, 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 sheets and pastries, according to the invention, a mixture of premium wheat flour and yacon flour is used in a weight ratio of 5: 1 to 13: 1, yacon flour is prepared by extracting thyme with liquid nitrogen to separate the corresponding miscella, preparing and an apple, cutting it, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the apple 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 the yacon 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 thyme 0.2 water to a moisture content of 42-44%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Thyme is extracted with liquid nitrogen and the miscell 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).

The yacon 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 for the drying time of the icon 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 field 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, the yacon is dried by convective method to a residual moisture content of about 5%, loaded into a drum of a cryomill and poured for impregnation of the 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). At the same time, nitrogen is absorbed and the yacon is saturated with the aromatic substances contained in miscella.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures the evaporation of nitrogen and freezing of the yacon, and then the cryo-grinding of the ion in the medium of nitrogen released produces flour.

Premium wheat flour and yakon 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 ° C, 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 knocked down 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 yacon flour 13: 1) to light brown ( when the ratio of premium wheat flour and yakon flour is 5: 1), evenly baked with developed porosity, brittle crisp texture, with a sweet coffee taste and aroma with an intensity that increases with increasing intensity coloring.

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 flour from the yacon below the lower limit, the 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 flour from yacon in a weight ratio of 5: 1 to 13: 1, flour from yacon is prepared by extracting thyme with liquid nitrogen to separate the corresponding miscella, preparing the yacon, cutting it, and drying in the field HF to a residual moisture content of about 20% with a microwave field power that provides heating of the yacon 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 of the separated miscella with a simultaneous increase in pressure, pressure relief to atmospheric pressure with simultaneous freezing of the yacon and its cryo-grinding in the medium of the 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 thyme 0.2 water to a moisture content of 42-44%