RU2423845C1 - Method for production of sugar waffles - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology for production of flour confectionary products. Recipe components are prepared. Ajowan caraway is extracted by liquid nitrogen with corresponding miscella separation. One cuts dandelion roots, dries it in microwave oven till residual humidity about 20% at microwave field power providing warming of dandelion roots inside the bits till temperature 80-90C during at least an hour. One performs its additional drying by convective method till residual moisture content is about 5%. The mixture is impregnated with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. Pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-milling in medium of released nitrogen to produce flour. Dough is kneaded of a mixture of prime grade wheat flour and dandelion roots flour at a weight ratio of 5:1 - 13:1, powdered sugar, salt, soda, yolks, butter, flavouring agent and water. The dough is moulded in the form of sheets and baked; the dough is prepared at the following components weight ratio with accuracy 5%: flour mixture - 100, powdered sugar - 70, salt - 0.5, soda - 0.5, yolks - 8.66, butter - 65, ajowan caraway - 0.15, water to moisture content of 42-44%. ^ EFFECT: invention allows to manufacture product 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 of producing 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 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 producing sugar wafers, which involves 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, molding it in the form sheets and pastries, according to the invention, a mixture of premium wheat flour and dandelion root flour is used in a weight ratio of 5: 1 to 13: 1, dandelion root flour is prepared by extracting aggon with liquid nitrogen to separate the corresponding m heals, preparation of a dandelion root, its cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of a dandelion root to a temperature inside pieces of 80-90 ° C for at least 1 hour, frying, impregnating a separated miscella with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the dandelion root 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 azhgon 0.15 water to a moisture content of 42-44%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Azhgon 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).

Dandelion root 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 provide a drying time of dandelion root for 1 hour and warming to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field 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 premature 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 the dandelion root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73), loaded into the drum of a cryo-mill 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). At the same time, nitrogen is absorbed and the dandelion root is saturated with miscellaneous aromatic substances.

After the impregnation is completed, the pressure in the drum is released to atmospheric pressure, which ensures nitrogen evaporation and freezing of the dandelion root, and then cryogrinding the dandelion root in the medium of nitrogen released to produce flour.

Premium wheat flour and dandelion root 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 a flat edge and a clear pattern on the surface, corresponding to the pattern of wafer oven plates used for baking, uniformly baked with developed porosity, brittle crisp texture, with brown color, sweet coffee taste and aroma, the intensity of which increases with increasing relative the content in the dough of dandelion root flour.

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 dandelion root 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 of producing 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, its molding in the form of sheets and baking, characterized in that they use a mixture of premium wheat flour and dandelion root flour in a weight ratio of 5: 1 to 13: 1, dandelion root flour is prepared by extracting aggon with liquid nitrogen to separate the corresponding miscella, preparing dandelion root, th cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the separated miscella with a simultaneous increase in pressure to corresponding to the pressure of saturated nitrogen vapors at the temperature of impregnation, depressurization to atmospheric pressure with simultaneous freezing of the dandelion root and its cryo-grinding in the medium of nitrogen released to produce flour, and the dough is prepared in the following ratio to mponentov 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 azhgon 0.15 water to a moisture content of 42-44%