RU2450521C1 - Bakery products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used at bakeries and bread-baking plants during production of bakery products with flavour additives. The method involves dough kneading, handling, proofing, moulding and/or cutting, deep-frying with or without addition of an antioxidant in an amount of 0.02-0.1% of oil weight, the products loading into a dragee drum filled up to no more than 40%; the flavour additives are introduced into the drum and evenly distributed across the products surface at a rotation rate of 15-20 rpm during 4-5 minutes. The raw materials are taken at the following weight quantities, kg: wheat flour - 61.30-66.40, hen egg - 35.32-39.02, sugar sand - 0.27-0.30, culinary food salt - 0.17-0.19, pressed yeast - 0.19-0.21, flavour additive for sprinkling the roasted semi-product - 2.50-6.00, deodorised refined vegetable oil for roasting - 41.86-46.27.

EFFECT: invention allows to prevent the fried roasted semi-product milling, ensure the optimal mode of the products stirring, optimise the process of flavour additives application with reduction of defects and waste quantity, improve quantity and expand the products range.

4 cl, 2 ex

Description

The invention relates to the food industry, and in particular to the production of bakery products, and can be used in bakeries, at bakeries for baking a wide range of bakery products with flavor additives.

From the book of Yu.A. Akhmetzyanov "Tatar dishes", Kazan, Tatar book publishing house, 1961, p.99, there is a known method of making flour products from dough called chak-chak. Chuck-chak is made from premium flour. In accordance with this method, knead a soft dough of raw eggs, milk, salt and flour. Next, the dough is cut into pieces weighing 100 g, rolled out into one centimeter thick sausages, the sausages are cut into balls the size of a pine nut and fry them in very boiling ghee, stirring to evenly fry until a reddish-yellow color. Next, the fried balls are placed in a deep bowl, watered with syrup, cooked from a mixture of honey and granulated sugar, mixed well, put on a tray or plate and the finished product is molded on it, giving it the desired shape (pyramids, cones, stars). At the same time, 10 eggs, 100 g of milk, 900 g of honey, 100 g of granulated sugar, 900-1000 g of cooking oil are taken for 850-900 g of flour. Syrup with honey and sugar is a flavoring additive that turns fried balls from dough into a delicious dessert dish for tea.

Deep-fried yeast dough products are also known from the same source. So, in the book of Yu.A. Akhmetzyanov "Tatar Dishes", Kazan, Tatar Book Publishing House, 1961, p. 84-86, describes a method for preparing cabbage. Take yeast dough mixed with sugar and eggs, cut it into balls weighing 50-60 g, spread them with your fingers to a thickness of 1-1.5 centimeters and lay them out to rise on a cutting board. When the kabartma rises, fry it in a cauldron or pan with boiling fat. Cabartma should become rosy and magnificent. Ready kabartma is removed from the pan and sent to the consumer. Sometimes, as a flavoring additive, jam is added to the cabartma after frying it into a specially made recess, for which, before frying in the carbohydrate cut with a finger, a recess is made and fried with the recess down. The last analogue is accepted as the closest.

Both analogues are excellent examples of flour products for tea, but do not create a wide range of dishes.

The objective of the invention is to expand the range of flour and bakery products of various tastes, not only sweet, to more fully satisfy human needs by expanding the arsenal of flavoring additives used in the production. Another task is to increase the manufacturability of the manufacture of flour and bakery products, improving their quality.

The problem is solved by the method of production of bakery products using an aromatic additive, in which the raw materials are mixed according to the recipe, a measured amount of flour is added, the dough is kneaded to a uniform consistency, it is cut into batch pieces, proofed, molded and / or sliced, then a batch of dough products is immersed in boiling deep-frying, fried until tender (until yellow). After frying, they are removed from the frying tank, unloaded. The difference between the method according to the invention from the prototype is the following. After roasting, the semi-finished product is loaded into the coating drum when it is filled with no more than 40% of its volume, pre-prepared flavor additives are added to the drum and they are evenly distributed on the surface of the products using the coating drum with a rotation speed of 15-20 rpm. The panning time of the fried semi-finished product with additives is 4-5 minutes. The raw materials used are taken in the following weight quantities, kg:

Premium wheat flour 61.30-66.40 Chicken egg 35.32-39.02 Granulated sugar 0.27-0.30 Edible salt 0.17-0.19 Pressed yeast 0.19-0.21 Flavoring additive for sprinkles of finished fried semi-finished product 2,50-6,00 Refined sunflower oil deodorized (when frying) 41.86-46.27

The rotation speed of the pelleting drum and the mixing time are selected within the specified limits in order to prevent grinding of the fried semi-finished product and to ensure the optimal mixing mode.

Before frying and during the frying process, an antioxidant is added to the deep fat - the food supplement "Anthracin 220", "Anthracin 33" in an amount of 0.02-0.1% of the amount of oil.

The uniform application of flavoring additives on the surface of the fried semi-finished product depends on the uniform distribution of fat over the entire mass of the product, therefore, before applying them, the semi-finished product is sprayed with vegetable oil, preheated to a temperature not exceeding 50 ° C, in the amount of 6-8% of the total weight of the semi-finished product and mixed uniform distribution of oil manually or using a panning drum with the same rotation speed for 2-2.5 minutes.

To obtain products of different shapes when cutting dough, it is rolled into a layer and molded / cut into balls and / or flagella and / or sticks and / or pads and / or rectangular or rounded slices.

The flavoring additives used for sprinkling the fried semi-finished product diversify the taste of finished products, expand the assortment and use of finished products, more fully satisfy the needs of different people.

As components of the dough, additives for frying and sprinkling, the following starting products were used.

Baking wheat flour for general use GOST R 52189.

Chicken eggs GOST R 52121.

Sugar GOST 21.

Food salt GOST R 51574.

Pressed baking yeast GOST 171.

Refined deodorized sunflower oil GOST R 52465.

Anthracin 220 Complex Food Additive, State Registration Certificate No. 77.99.57.9. U.2647.3.09 of March 30, 2009, contains TBHC tert-butylhydroquinone in propylene glycol with citric acid added as metal chelate, manufactured by Jan Dekker Nederland BV, Netherlands .

Integrated food supplement "Anthracin 33", State Registration Certificate No. 77.99.26.9. U.5741.7.08 of July 9, 2008; composition: butylhydroxyanisole BHA, butylhydroxytoluene BHT, propyl gallate E310, citric acid E330, manufactured by Jan Dekker International (Netherlands).

Drinking water SanPiN 2.3.2.1074-01.

Flavorings TU 9145-005-51070597-2008:

- food additive complex flavoring DEL'AR Shrimp 05/10/05, Certificate of state registration No. 50.99.01.009.U.000942.12.08 from 12/17/2008, production of LLC Green Lines, Russia; composition: maltodextrin, salt, flavor and aroma enhancer (E621, E627, E631), granulated sugar, yeast extracts, natural and identical to natural flavoring substances, natural spices (dried onions), water-retaining agent E1518;

- food additive, complex, flavoring, red Caviar DEL'AR 05/10/2010, Certificate of state registration No. 50.99.01.009.U.000385.04.09 from 04/28/2009, production of LLC Green Lines, Russia; composition: maltodextrins, salt, milk whey, natural and identical flavoring substances, flavor and aroma enhancer (E621), glucose, lactose, paprika oil tar flavor;

- food additive complex flavoring DEL'AR Mushrooms 10.05.272, Certificate of state registration No. 50.99.01.009.U.000379.07.08 of 07.22.2008, production of LLC "Green Lines", Russia; composition: maltodextrin, salt, flavor and aroma enhancer (E621, E627, E631), dextrose, dried onion, milk whey, lactose, sugar, natural and identical flavoring substances, natural spice extracts, vegetable fat;

- food additive complex flavoring Salami DEL'AR 05/10/104, Certificate of state registration No. 50.99.01.009.U.000433.05.09 from 05/18/2009, production of LLC Green Lines, Russia; composition: maltodextrin, salt, dried vegetables, paprika powder, milk whey, glucose, flavor and aroma enhancer (E621, E627, E631), natural and identical flavoring substances, sugar, vegetable fat, flavoring “paprika oil tar”, anti-addiction caking and clumping (E551);

- food complex flavoring additive Four cheeses DEL'AR 05.10.354, Certificate of state registration No. 50.99.01.009.U.000387.04.09 from 04/28/2009, production of LLC Green Lines, Russia; composition: salt, flavors that are natural and identical to natural, milk whey, sugar (dextrose, lactose), flavor and aroma enhancers (E621, E631, E627), cheese powder, whole milk powder, maltodextrin, vegetable oil, anti-caking additive clumping (E551), acidity regulator (E270).

A method for the production of bakery products in accordance with the invention is as follows.

Raw materials according to the recipe: egg, sugar, salt, yeast are loaded into a container with a stirrer and knocked down for 2-3 minutes to obtain a lush mass, add a measured amount of flour and knead the dough to a uniform consistency. The finished dough is cut into portioned pieces, rolled up and left to proof for 20-25 minutes. After proofing, the dough is rolled into a layer with a thickness of 0.7-2.0 cm, molded or cut into balls, flagella, sticks or pads, rectangular or rounded slices. Then a batch of dough products is loaded into a mesh container, which is immersed in a deep-frying fryer. Deep fat is a mixture of oil with the food supplement "Anthracin 220", the amount of which is 0.02-0.1% of the amount of oil. The ratio of oil and fried product is 4: 1, the temperature of the oil is 180-190 ° C. Frying time is 3-5 minutes. The number of products in a batch depends on their size and the size of the frypot. Frying one portion of the products to a color from light yellow to light brown, the mesh container is raised along with the fried products, the products are unloaded into a metal boiler, and the mesh container is filled with a new batch of molded products. As the oil is consumed during frying, the oil is added to the fryer to its initial level, to which the food supplement Anthracin 220 is added in the indicated proportions. At the same time, the indicated food additive slows down the oxidation process of the oil used for frying, prevents the change and deterioration of the taste, smell, color, and consistency of the finished product, and increases its shelf life. The deep-frying process can take place without the food supplement "Anthracin 220". Next, the fried semi-finished product in a cooled form is sprinkled with a flavoring additive in predetermined proportions, the products are loaded into a coating pan and mixed with a rotation speed of 15-20 rpm until the additive is evenly distributed on the surface of each product. The panning time of the fried semi-finished product with flavor additives is 4-5 minutes. Next, the finished product is Packed in a metallized film on a filling machine and sent to the consumer.

The recipe for bakery products is, kg:

Premium wheat flour 63.85 Chicken egg 37.17 Granulated sugar 0.29 Edible salt 0.18 Pressed yeast 0.20 Refined sunflower oil deodorized (when frying) 44.07 Flavoring additive 5.00 Food supplement "Anthracin 220" (when frying) 0.04

Another example of the used starting products without adding to the deep-frying food additive "Anthracin 220" is represented by the following recipe, kg:

Premium wheat flour 63.85 Chicken egg 37.17 Granulated sugar 0.29 Edible salt 0.18 Pressed yeast 0.20 Refined sunflower oil deodorized (when frying) 44.07 Flavoring additive 5.00

Thus, using different flavoring additives with the taste of cheese, sausage, shrimp, etc., you can change the taste of bakery products, using them alone or in combination with appropriate products, adjusting the taste of food and enhancing the taste of the consumer. Using a coating drum at the indicated operating mode, they optimize the process of applying flavor additives on the surface of bakery products, reduce the consumption of additives, rejects and the amount of waste.

Claims (4)

1. A method for the production of bakery products using a flavoring additive, in which the dough is kneaded to a uniform consistency, cut into batch pieces, proofing it, molding and / or cutting units, then frying the batch of products until cooked in deep-frying, after whereby they are unloaded from the frying container, characterized in that after frying the semi-finished product is loaded into the coating drum when it is filled with no more than 40% of its volume, flavor additives are added to the drum and evenly distributed spread over the surface of the products at a speed of rotation of 15-20 rpm, pelleting time 4-5 minutes, while the raw materials used are taken in the following weight quantities, kg:
Wheat flour 61.30-66.40 Chicken egg 35.32-39.02 Granulated sugar 0.27-0.30 Edible salt 0.17-0.19 Pressed yeast 0.19-0.21 Flavoring and flavoring additive for sprinkling finished fried semi-finished product 2,50-6,00 Refined sunflower oil deodorized (when frying) 41.86-46.27 2. The method according to claim 1, characterized in that before frying and, if necessary, during the frying process, an antioxidant is added to the deep fat in an amount of 0.02-0.1% of the amount of oil. 3. The method according to claim 1, characterized in that before the introduction of the flavoring additive, the semi-finished product is sprayed with vegetable oil preheated to a temperature of no higher than 50 ° C in an amount of 6-8% of the total weight of the semi-finished product and mixed. 4. The method according to claim 1, characterized in that when cutting the dough, it is rolled into a layer and shaped / cut into balls and / or flagella and / or sticks and / or pads and / or rectangular or rounded slices.