RU2504962C1 - Cooked semi-product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages production of a brew of butter, salt and water and the mixture heating till boiling. Then one gradually adds wheat flour to the produced mass, stirs the mass during 1-2 minutes till formation of a homogeneous elastic mass and cools it to a temperature equal to 60-70°C. Parallel one prepares a mixture of sodium caseinate, carrageenan, xantan gum and sodium carboxymethylcellulose and water, heats up the mixture to 60-70°C and maintains it at the same temperature during 120 minutes. Then the mixture is whipped while sorbitol is gradually added. Then yolk is added into the whipped mixture. The brew and the produced mass are jointed and stirred during 15-20 minutes. Then the dough pieces are moulded by way of deposition and baked during 30-35 minutes at a temperature of 175-185°C. The components for cooked semi-product preparation are taken at the specified ratio.

EFFECT: invention allows to produce a thin crust on the product which, in the process of baking, rises fast with formation of a cavity inside, to reduce requirements to the flour quality in terms of gluten quantity and quality, to stabilise the semi-product baking process due to dough viscosity and thermal stability enhancement and better moisture retaining capacity and to increase the product storage life.

1 dwg, 1 tbl

Description

The invention relates to the confectionery industry, namely the production of flour confectionery products and can be used in the manufacture of eclairs and other types of cakes.

The closest analogue to the claimed invention is the traditional technology for the preparation of custard cake mix, which consists of the following stages: preparation of tea leaves, preparation of dough, molding of dough, baking. The tea leaves are prepared from a mixture of flour, oil, water and salt. In an open digester, oil, salt and water are heated to a boil. Flour is gradually added to the resulting mass. The resulting tea leaves are mixed for 3-5 minutes until a homogeneous, elastic mass is formed that easily lags behind the walls and the bottom, the temperature of the brewed mass is 75-80 ° C, and the humidity is 38-39%. Next, the tea leaves are transferred to a kneading machine and melange is added gradually with stirring. The duration of the batch is 15-20 minutes. The finished dough should be evenly mixed, without lumps. Humidity test 54-57%. The resulting dough is precipitated in the form of tubes or rings on sheets. The length of the dough pieces is 115 ± 5 mm, weight - 31 ± 2 g. After that, the billets are baked at a temperature of 190-200 ° C for 35-40 minutes. The humidity of the finished products is 24.0 ± 4.0 ± 3.0% [Kuznetsova LS, Sidanova M.Yu. The technology of preparation of flour confectionery: Textbook. for stud. institutions environments. prof. education. - M .: Mastery, 2002. - 320 p.].

However, this method has several disadvantages. To obtain a choux pastry test using traditional technology, it is necessary to use flour with a gluten content of 28-36% and strong quality. When using flour with a poor quality of gluten, a semi-finished product with insufficient rise and without a cavity inside is obtained. This requirement for flour limits the manufacturer when choosing raw materials. In addition, when using semi-finished egg protein in the formulation, the product has a relatively short shelf life.

Thus, there is a need to develop a custard semi-finished product with an increased shelf life and with reduced requirements for the quality of the flour used in terms of quantity and quality of gluten.

Examples of such developments are known in the art.

A known method of preparing custard semi-finished product, in which the raw material is used a mixture of peeled rye and wheat flour, which allows to increase the specific volume of the product [RU 2431405 C2, publ. 10/20/2011].

However, the use of semi-finished rye flour in the formulation reduces the taste of the finished product. Also, this method does not solve the problem of complete exclusion from the recipe of custard semi-finished chicken egg protein.

The aim of the present invention is to develop the recipe and technology of custard cake mix based on sodium caseinate, sorbitol and polysaccharides.

The objective of the invention is the selection and selection of a mixture of sodium caseinate, polysaccharides and sorbitol to obtain a foam mass that improves the quality of traditional wheat flour in terms of quantity and quality of gluten, excluding egg white from the recipe.

In order to improve the quality of flour and replace egg white, a polysaccharide mixture consisting of sodium caseinate and polysaccharides (Na-CMC, carrageenan and xanthan gum) is introduced into the custard semi-finished product formulation. Protein-polysaccharide mixture allows you to strengthen the gluten of flour, increase the amount of washed gluten, as well as significantly increase the viscosity and heat resistance of the dough, which ensures the formation of a thin crust during baking, high rise and the formation of a cavity inside the custard cake mix.

Sorbitol introduced into the recipe is a low-calorie sweetener (energy value - 2.4 kcal / g). Sorbitol does not participate in Maillard reactions. The sweetness of sorbitol is 60% of the sweetness of sucrose. Sorbitol is one of the best moisture-retaining components that limits the migration of moisture from the dough when baking a semi-finished product. Sorbitol is characterized by the ability to absorb or release moisture more slowly than the relative humidity of the environment. Thus, the custard cake with sorbitol is more stable during storage and remains fresh for a long time.

This object is achieved in that the method for the production of custard cake mix involves obtaining tea leaves from oil, salt and water and heating to boiling, then wheat flour is gradually added to the resulting mass, the mixture is stirred for 1-2 minutes until a homogeneous elastic mass is formed and cooled to temperature 60-70 ° C, at the same time prepare a mixture of sodium caseinate, carrageenan, xanthan gum and sodium carboxymethyl cellulose, heated to 60-70 ° C and kept at this temperature for 120 minutes, s beat, gradually adding sorbitol to the mixture, after which the yolk and tea leaves are introduced into the beaten mass and mixed for 15-20 minutes, then the dough pieces are formed by depositing and baked for 30-35 minutes at a temperature of 175-185 ° С, at the following the choice of the ratio between the components (parts by weight):

Wheat flour VS 445.61-446.12 Sorbitol 7.74-40.58 Butter 222.76-223.02 Salt 5.58 Yolk 299.79-300.14 Sodium caseinate 11.26-47.36 Na-CMC 0.70-5.63 Xanthan gum 0.47-3.75 Carrageenan 0.23-1.88 Water for making tea leaves 256.60-272.10 Water for the preparation of foam mass 410.76-413.11

The technical result consists in improving the quality of the semi-finished product, which is characterized by a thinner crust, as well as a quick rise and the formation of a cavity in it during baking, in reducing the requirements for the quality of flour in terms of quantity and quality of gluten. The baking process of the semi-finished product is also stabilized due to increased viscosity and heat resistance of the dough, better moisture retention due to the combined use of sodium caseinate, sorbitol and polysaccharides (Na-CMC, carrageenan and xanthan gum). It was found that the introduction of sorbitol together with the protein-polysaccharide mixture has an additional stabilizing effect on the structure and viscosity of the dough, and increases the shelf life of the product. A quantitative selection of the components included in the custard semi-finished product recipe provides organoleptic properties corresponding to a traditional product.

The invention is illustrated by the following description of the method.

1. Preparation of raw materials.

The raw materials are prepared in accordance with the relevant section “Instructions for preventing the ingress of foreign objects into products at the enterprises of the confectionery industry and in cooperatives and the Sanitary Rules and Norms” (San PIN 2, 3, 4, 545-96).

2. Cooking tea leaves.

The tea leaves are prepared from a mixture of flour, oil, water and salt. In an open digester, oil, salt and water are heated to a boil. Flour is gradually added to the resulting mass. The mixture is thoroughly mixed for 1-2 minutes until a homogeneous, elastic mass is formed that easily lags behind the walls and the bottom, after which it is discharged into a kneading machine for further kneading with a mixture of sodium caseinate, polysaccharides and sorbitol, the temperature of the mixture is 60-70 ° FROM. The moisture content of the brewed mass is 38-39%.

3. Preparation of a mixture of sodium caseinate, polysaccharides, sorbitol and yolk.

A mixture is prepared from sodium caseinate, carrageenan, xanthan gum and sodium carboxymethyl cellulose, heated to 60-70 ° C and kept at this temperature for 120 minutes. Then they knock down, gradually adding sorbitol to the mixture. Then the yolk is introduced into the mixture.

4. Cooking dough.

The tea leaves are transferred to a kneading machine and gradually whipped mass of sodium caseinate, polysaccharides, sorbitol and yolk is added with stirring. The duration of the batch is 15-20 minutes. The finished dough should be evenly mixed, without lumps. Humidity test - 54-57%.

5. Forming.

Semi-mechanized and manual methods are acceptable: Dough is manually placed from bags in the form of tubes or rings onto sheets or, using a jigging machine, onto a conveyor belt, lightly greased. The length of the dough pieces is 115 ± 5 mm. Weight 31 ± 2 g.

6. Baking.

By semi-mechanized and manual methods - it is produced in tunnel, dead-end furnaces in electrical cabinets for 35-40 minutes at a temperature of 175-185 ° C. In a mechanized way, baking is carried out in tunnel-type furnaces for 35-40 minutes at a temperature of 175-185 ° C. The humidity of the finished product is 24.0 ± 3.0%. The choice of the ratio between the components (mass. Parts) is made as follows:

Wheat flour VS 445.61-446.12 Sorbitol 7.74-40.58 Butter 222.76-223.02 Salt 5.58 Yolk 299.79-300.14 Sodium caseinate 11.26-47.36 Na-CMC 0.70-5.63 Xanthan gum 0.47-3.75 Carrageenan 0.23-1.88 Water for making tea leaves 256.60-272.10 Water for the preparation of foam mass 410.76-413.11

The custard cake prepared according to the present invention and the obtained confectionery product using a suitable cream has a shelf life of 6 days, the cake cake has a delicate air texture, taste and aroma typical of a traditional cake cake, without extraneous smacks and smells, is characterized by a thin crust and quite spacious for cream rooms with a cavity inside. The density of the custard semi-finished product of the present invention is 265 kg / m ³ , the density of the semi-finished product obtained by traditional technology is usually 220 kg / m ³ . Those. the developers of this technology managed to maintain the airiness and density of the custard semi-finished product made by traditional technology, eliminating egg white from the recipe and using flour with gluten of usual quality.

The scheme for obtaining custard semi-finished product by the proposed technology is presented in Fig. 1.

Table 1 shows specific examples of custard recipes.

Table 1 Name of raw materials and semi-finished products Mass fraction of solids,% Raw material consumption per 1 t custard semi-finished product, kg Example 1 Example 2 Example 3 actually in solids actually in solids actually in solids Flour V.S. 85.50 446.12 381.43 445.61 380,99 445.81 381.16 Sorbitol 99.00 29.10 28.81 7.74 7.66 40.58 40.18 Butter 84.00 223.02 187.34 222.76 187.12 222.86 187.21 Salt 96.50 5.58 5.39 5.58 5.38 5.58 5.38 Yolk 46.00 300.14 138.06 299.79 137.90 299.92 137.97 Sodium caseinate 95.00 21.13 20.07 47.36 44,99 11.26 10.69 Na-CMC 90.00 5.63 5.07 0.70 0.63 0.70 0.63 Xanthan gum 90.00 0.47 0.42 0.47 0.42 3.75 3.37 Carrageenan 90.00 0.24 0.21 1.88 1,69 0.23 0.21 Brewing water 0.00 256.60 0.00 264.35 0.00 272.10 0.00 Water for foam mass 0.00 413.11 0.00 410.76 0.00 412.82 0.00 Amount 1701.14 766.81 1707.00 766.81 1715.61 766.81 EXIT 73.00 1000,00 730.00 1000,00 730.00 1000,00 730.00

Claims (1)

A method for producing a custard cake mix, characterized by making tea leaves from oil, salt and water and heating it to a boil, then wheat flour is gradually added to the resulting mass, the mixture is stirred for 1-2 minutes until a homogeneous elastic mass is formed and cooled to a temperature of 60-70 ° C, a mixture is prepared in parallel from sodium caseinate, carrageenan, xanthan gum, sodium salt of carboxymethyl cellulose and water, heated to 60-70 ° C and maintained at this temperature for 120 minutes, knocked down, gradually adding to the mixture is sorbitol, after which the yolk and tea leaves are introduced into the crushed mass and mixed for 15-20 minutes, then the dough pieces are formed by depositing and baked for 30-35 minutes at a temperature of 175-185 ° C, the next time the ratio between the components is selected ( mass parts):
Wheat flour VS 445.61-446.12 Sorbitol 7.74-40.58 Butter 222.76-223.02 Salt 5.58 Yolk 299.79-300.14 Sodium caseinate 11.26-47.36 Na-CMC 0.70-5.63 Xanthan gum 0.47-3.75 Carrageenan 0.23-1.88 Water for making tea leaves 256.60-272.10 Water for the preparation of foam mass 410.76-413.11

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