RU2511183C2 - "chip crack" snack-type appetiser product and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the snack-type appetiser product production method, recipe components for dough kneading are charged immediately into the dough kneading machine without an emulsion preparation. At the first kneading stage, one introduces into the dough kneading machine potato starch, potato pellets, modified starch and sugar powder with the components mixed during 2.5-3.5 minutes; at the second stage one introduces starch syrup and palm oil that are mixed with the other ingredients during 2-4 minutes; at the third stage one introducers leavens represented by baking soda and an ammonium carbon salt, food salt and a fermentative preparation that are dissolved in the water required for dough kneading; one proceeds with mixing with the other ingredients during 25-30 min. The dough kneading total duration is equal to 31-36 minutes. Then dough is stored for 10-20 minutes to release strain therein. The produced dough is rolled out through several pairs of corrugated rollers installed so that the gap between the rollers decreases to 3-6 mm; then the dough ribbon is folded so that to form 6-8 layers rolled out through calibration calenders for the dough ribbon thickness to be 2-3 mm. Then one performs the rolled out dough moulding using a rotation machine by way of punching-out square-shaped pieces 2-3 mm thick; in the process of moulding 8-10 pin holes are made in each dough piece. The produced pieces are baked in a confectionary tunnel oven; during the first baking period, one maintains in the oven entrance part relative humidity equal to 60-70% and temperature equal to 135-145°C which is ensured by infrared radiation gas burner devices. The second baking period proceeds at a temperature that is gradually increased to 210-270°C; the third baking period proceeds at a temperature of 270-260°C, the fourth one - at 260-270°C, the fifth one - at 270-215°C. Then the products are cooled on an open-type conveyor belt (without forced air circulation) to a temperature of 40-50°C within 2-3 min. For the snack-type appetiser product production by the proposed method, the initial recipe components are taken at the following ratio, weight parts: potato starch - 25.2-25.4, potato pellets - 16.8-17.0, modified starch - 5.6-5.8, sugar powder - 3.1-3.3, palm oil - 8.3-8.5, starch syrup - 0.6-0.8, ammonium carbon salt - 2.2-2.4, baking soda - 0.5-0.7, food salt - 0.8-1.0.

EFFECT: invention allows to produce a snack-type appetiser product with no wheat flour used, the product having a tender crumby texture during chewing and a structure sufficiently strong to hold shape during transportation.

2 cl, 2 tbl, 1 ex

Description

The invention relates to the food industry, to its confectionery industry and can be used to produce a snack product such as snacks.

Known snack product such as snacks and a method for its production, which involves mixing bulk components, including wheat flour, starch, cracker, sodium bicarbonate and monocalcium phosphate 1-hydrate, preparing the emulsion by mixing at a temperature of 20-30 ° C water, eggs or egg powder , dairy product, invert syrup, malt extract, edible salt, granulated sugar and ammonium carbonate, dough kneading, at the same time, at the beginning of the kneading, the emulsion is mixed with pre-melted fat product ohm, and then the resulting mass with a mixture of granular components and a solution of sodium pyrosulfite, holding the dough for 35-40 minutes at a temperature of 27-28 ° C, rolling the dough, molding the dough pieces using the rotary method and baking them for 3-5 minutes. (Patent RU 2356231 C1, A21D 13/08, 05/27/2009.)

A known snack product such as snacks and a method for its production, comprising mixing flour, baking powder, fat component, salt, sweetener and water, fermenting a mixture of components, rolling the dough through a laminator with simultaneous distribution on the surface of the dough layer obtained by mixing wheat flour and soybean oil molding the resulting layer by the rotational method in the form of individual products and baking them. Sodium pyrosulfite is additionally added to the composition of the components, sodium bicarbonate and ammonium carbonate are used as a disintegrant, a mixture of liquid components is prepared separately by dissolving ammonium carbonate acid and sodium pyrosulfite in the water provided for in the recipe, and a mixture of granular components by mixing flour, salt and sodium bicarbonate , the fat component is passed through an extruder while maintaining the temperature after passing within 30-32 ° C, while salt and ammonium are additionally introduced into the interlayer acidic sour. (Patent RU 2164752 C2, A21D 13/08, 04/10/2001.)

A known snack product such as snacks and a method for its production, which involves mixing bulk components, including wheat flour, dried potatoes, sodium bicarbonate and monocalcium phosphate 1-hydrate, preparing an emulsion by mixing at a temperature of 20-30 ° C water, eggs and / or egg powder , invert syrup, malt extract, edible salt and carbon ammonium salt, kneading dough by mixing the components, while at the beginning of the kneading, the emulsion is mixed portionwise with the fat product, and then the resulting mass is mixed with cm Sue loose components and a solution of sodium pyrosulfite, the dough was held for 35-40 minutes at 27-28 ° C, its rolling, rotary molding the dough pieces or shock method and baked for 3-6 minutes. (Patent RU 2373712 C1, A21D 13/08, 11/27/2009.)

A disadvantage of the known methods is that they provide for the preparation of an emulsion, the introduction of an enzyme preparation, sodium pyrosulfite, which complicates the stage of preparation of the dough, and also do not provide a final snack product such as snacks with high organoleptic and physico-chemical properties.

The objective of the present invention is to obtain a snack product such as snacks with high consumer properties: a pronounced taste of fried potatoes, a golden surface and a pleasant texture when chewing.

The problem is solved due to the fact that the production method of a snack product such as snacks is characterized in that the recipe components are loaded for kneading the dough directly into the kneading machine without first preparing an emulsion, while at the first kneading stage potato starch and potato flakes are introduced into the kneading machine, modified starch, icing sugar and mix these components for 2.5-3.5 minutes, in the second stage make starch syrup, palm oil, which e mixed with the rest of the ingredients for 2-4 minutes, and in the third stage, baking powder is added in the form of baking soda and carbon ammonium salt, edible salt dissolved in water necessary for kneading the dough, and mixed with the rest of the ingredients for 25-30 minutes, the total duration of the dough kneading is 31-36 minutes, after which, to relieve stress in the dough, it is bled for 10-20 minutes, the resulting dough is rolled through several pairs of corrugated rolls installed with a decrease in the gap between the rolls to 3-6 mm,put the test tape in 6-8 layers and roll through calibrating rollers to a thickness of the test tape of 2-3 mm, after which the rolled dough is formed on a rotary machine by cutting square blanks with a thickness of 2-3 mm, while in the process of molding on test blanks are applied in the amount of 8-10 pieces each, the obtained blanks are baked in a confectionery tunnel oven, at the beginning of which during the first baking period the relative humidity of 60-70% and the temperature of 135-145 ° C provided by the gas burn are maintained full-time infrared devices, the second baking period is carried out at a temperature gradually increasing to 210-270 ° C, the third baking period is carried out at a temperature of 270-260 ° C, the fourth is 260-270 ° C, and the fifth is 270-215 ° C, after which the products are cooled on an open type conveyor belt without forced air circulation to a temperature of 40-50 ° C for 2-3 minutes.

Thus, the final product is obtained — a snack product such as “CHIP-KREC” snacks, which is the second object of the invention.

According to the invention for the preparation of a snack product such as snacks "CHIP-KREK" the original recipe components are used in the following ratio, wt.h:

Potato starch 25.2-25.4 Potato flakes 16.8-17.0 Modified Starch 5,6-5,8 Powdered sugar 3.1-3.3 Palm oil 8.3-8.5 Molasses starch 0.6-0.8 Coal ammonium salt 2.2-2.4 Baking soda 0.5-0.7 Food salt 0.8-1.0

The technical result provided by the invention, both in the product part and in the method part, is that it is with the claimed combination of characteristics of the steps of kneading the dough, rolling, baking, the ratio of the initial recipe components and without making wheat flour that provides a snack product such as snacks, having a loose structure during chewing and a sufficiently strong structure that allows you to maintain shape during transportation.

A snack product such as “CHIP-KREK” snacks and its production method is illustrated by the following example.

Example

To prepare a snack product such as snacks "CHIP-KREK" use the original recipe components in the following ratio, kg:

Potato starch 25.3 Potato flakes 16.9 Modified Starch 5.7 Powdered sugar 3.2 Palm oil 8.4 Molasses starch 0.7 Coal ammonium salt 2,3 Baking soda 0.6 Food salt 0.9

Kneading of the dough is carried out in batch mixing machines by mixing the raw ingredients of the formulation loaded directly into the mixing machine: potato starch, potato flakes, modified starch, powdered sugar. Mixing time is 3 minutes. In the second stage, palm oil and starch syrup are introduced, which are mixed with the rest of the ingredients for 3 minutes. At the third stage, baking powder is added in the form of baking soda and carbon ammonium salt, edible salt dissolved in water (water temperature is 28 ° C), necessary for kneading the dough according to the recipe, and mixed for 25-30 minutes until a homogeneous elastic dough with a smooth glossy surface . The total duration of the dough is 31-36 minutes The duration of the kneading test can vary depending on the properties of the raw materials and temperature conditions.

The test temperature can vary from 28 to 35 ° C depending on the time of year.

The moisture content of the test is 40-42%.

After kneading, the dough is rolled on a laminator and calibrating rollers, as a result of which a test tape is obtained from which the products are molded. Rolling the dough is necessary to increase the ductility of the dough, for a uniform distribution of air that is captured by the dough during the kneading process. Thanks to rolling, the products acquire a uniformly layered structure, while the fragility of the products increases, the density decreases, which helps to improve product quality. For rolling, the dough enters the receiving funnel of the laminator, into which cuts of the test tape after molding are fed. The dough is rolled through several pairs of corrugated rolls with a gradual decrease in the gap between the rolls from 18-25 to 3-6 mm. Next, the test tape is folded into 6-8 layers and rolled through 3 pairs of smooth calibrating rollers to a thickness of the test tape 2-3 mm. Laminated test tape is fed into the molding. It is important that the test tape, when applied to the molding, does not run onto the second pair of rolls and at the same time is not stretched, it flows freely, preferably with a slight fold. In the first case, the test tape will be of uneven density, and in the second, it will stretch excessively, which will lead to distortion of the shape of the dough pieces. Dough rolling time is 15 minutes.

After the rolling test step, the dough pieces are formed, which is carried out on a rotary machine with a rotating rotor by cutting square billets from the test tape. To prevent bloating during molding, 9 pieces are applied to dough pieces. The thickness of the dough pieces is 2.0-3.0 mm. The weight of 10 pieces of dough pieces is about 18.0-20.0 g. The test temperature is from 26 to 32 ° C depending on the time of year. This is followed by feeding the molded dough pieces on a conveyor belt to a mesh under the furnace.

Baking is carried out in a confectionery tunnel oven brand G4-KPG-1.0-60 PS, 70 m long, at the beginning of which during the first baking period they maintain relative humidity of 60-70% and a temperature of 135-140 ° C provided by gas burner infrared devices , the second baking period is carried out at a temperature gradually increasing to 210-270 ° C, the third baking period is carried out at a temperature of 270-260 ° C, the fourth is 260-270 ° C, and the fifth is 270-215 ° C.

The duration and temperature of baking depend on the shape, weight of the products, humidity of the dough, the degree of filling of the oven.

After exiting the furnace, the surface of the products is uniformly sprayed with finely sprayed melted vegetable palm oil in an amount of up to 8%.

Baked products have a high temperature, so they can easily be deformed. To give the products mechanical strength, they are cooled on an open type conveyor belt without forced air circulation to a temperature of 40-50 ° C (this is the optimum temperature for better adhesion of flavoring additives to semi-finished products and to reduce fragility of products) for 2-3 minutes.

The surface of the products is treated with dry mixtures based on flavor additives in a batch machine. Processing time 2 minutes.

The ratio of snack foods such as snack foods and components for processing its surface is, in%:

- for snacks “CHIP-KREK” with the taste of onions and sour cream

snack type snack food - prefabricated - 89.0

palm oil (for surface treatment) - 8.0

flavoring additive "Onion with sour cream" - 3.0;

- for snacks “CHIP-KREK” with wasabi flavor

snack type snack food - prefabricated - 89.0

palm oil (for surface treatment) - 8.0

flavoring additive "Horseradish (wasabi)" - 3.0;

- for snacks “CHIP-KREK” with the taste of salami

snack type snack food - semi-finished product - 88.5

palm oil (for surface treatment) - 8.0

flavoring additive “Salami” - 3.5;

- for CHIP-KREC snacks with cheese flavor

snack type snack food - prefabricated - 89.5

palm oil (for surface treatment) - 8.0

flavoring additive "Cheese" - 2.5.

The food snack product "CHIP-KREK" is produced packaged.

The CHIP-KREK snacks that have passed the glass-forming stage, designed for stacking, building and stacking, are laid in plastic cakes made of custom materials in accordance with the size and shape of the product.

Packaging of snacks “CHIP-KREK” is carried out on special packaging equipment in consumer packaging - an airtight colorful polymer metallized aluminum film weighing 52 g. Packaging design varies depending on taste.

Products so packaged are placed in an advertising show box of 16 pieces, designed in accordance with the taste of the product being packaged, as well as with advertising on existing tastes.

Show boxes are laid in corrugated boxes. The number of packaging units in the box is 64 pieces.

Storage of the CHIP-KREK snack product is carried out in clean, dry, well-ventilated rooms that do not have an external smell, at a temperature of 18 ± 5 ° C and relative humidity of not more than 75%.

The shelf life of a snack product such as CHIP-KREK snacks under the specified storage and transportation conditions from the date of manufacture is 9.0 months.

According to organoleptic characteristics, the CHIP-KREK snack product must comply with the requirements given in table 1. The thickness of the products is from 1 to 3 mm.

According to physical and chemical parameters, the snack product “CHIP-KREK” must comply with the requirements given in table 2.

As for the nutritional value of the CHIP-KREC snack product, 100 g contains: proteins - 0.1 g, fats - 22.0 g and 72.4 g of carbohydrates. The energy value of the product is 476 kcal.

Table 1 Organoleptic characteristics of the snack product "CHIP KREC" Name of indicator Characteristic indicator The form square, the edges of the products should be flat without damage, not burnt, treated with vegetable oil and Surface sprinkled with powder mixtures based on flavor additives, products with swelling and bubbles, a rough surface are allowed Kink view baked product with a layered, brittle structure Color from light yellow to brown in different shades, darker coloring of the edges, the lower side of the products, as well as dark-colored traces from the oven mesh are allowed Taste and smell corresponding to the name of snacks, without extraneous taste and smell

table 2 Physico-chemical characteristics of the snack product "CHIP KREC" Name of indicator Indicator value Mass fraction of moisture,%, no more (packaged products) 4.0 Mass fraction of fat in terms of dry matter,%, not less than 15.0 Alkalinity, deg., No more 2.0 Mass fraction of ash insoluble in solution with mass fraction of hydrochloric acid 10%,%, not more than 0.1

Claims (2)

1. A method of manufacturing a snack-type snack product, characterized in that it involves loading the recipe components for kneading the dough directly into the kneading machine without first preparing the emulsion, while in the first kneading step, the potato starch, potato flakes, modified starch, sugar are introduced into the kneading machine powder and mix these components for 2.5-3.5 minutes, in the second stage make starch syrup, palm oil, which are mixed with the rest of the ingredient mi for 2-4 minutes, and at the third stage, baking powder is added in the form of baking soda and ammonium carbonate salt, food salt dissolved in water necessary for kneading the dough, and mixed with other ingredients for 25-30 minutes, while the total duration kneading the dough is 31-36 minutes, after which, to relieve stress in the dough, it is bled for 10-20 minutes, the resulting dough is rolled through several pairs of corrugated rolls installed with a decrease in the gap between the rolls to 3-6 mm, and the test tape is folded into 6-8 layers and rolled through calibrating rollers to a thickness of the test tape of 2-3 mm, and then carry out the molding of the rolled dough on a rotary machine by cutting square billets with a thickness of 2-3 mm, while in the process of forming 8-10 pieces are applied to the dough pieces for each, the billets obtained are baked in a confectionery tunnel oven, at the beginning of which, during the first baking period, a relative humidity of 60-70% and a temperature of 135-145 ° C provided by gas burner infrared devices are maintained radiation, the second baking period is carried out at a temperature gradually increasing to 210-270 ° C, the third baking period is carried out at a temperature of 270-260 ° C, the fourth is 260-270 ° C, and the fifth is 270-215 ° C, after which the product cooled on an open type conveyor belt without forced air circulation to a temperature of 40-50 ° C for 2-3 minutes. 2. Snack product of the type of snacks, characterized in that it is obtained by the method according to claim 1, while the initial recipe components are taken in the following ratio, wt.h:
potato starch 25.2-25.4 potato flakes 16.8-17.0 modified starch 5,6-5,8 powdered sugar 3.1-3.3 Palm oil 8.3-8.5 starch syrup 0.6-0.8 ammonium carbonate 2.2-2.4 baking soda 0.5-0.7 food salt 0.8-1.0.