RU2524833C1 - Puff semi-product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages mixing of flour, water, citric acid, yolk and a protein-polysaccharide mixture. The protein-polysaccharide mixture consists of sodium caseinate, sodium alginate, pectin and sodium carboxymethylcellulose. Then one proceeds with kneading during 15-20 minutes till the dough moisture content W=41-44%. The dough is rested. Then the dough is divided and rolled out into sheets. Parallel, one prepares a fat component by way of mixing with flour till homogeneous consistence. The fat-and-flour mixture is moulded in the form of rectangular flat pieces and cooled to 12-14°C. The cooled fat-and-flour mixture is put into a dough sheet with further layer-formation. Layer-formation envisages 4 dough rolling-out operations and cooling after every rolling-out. At the end one performs dough handling, goods moulding, baking and cooling. The fat component is chosen from butter, margarine or a shortening agent.

EFFECT: invention allows to manufacture a puff semi-product with extended storage life, low density and taste characteristics of a traditional product.

1 dwg, 3 tbl, 3 ex

Description

The invention relates to the confectionery industry, namely the production of flour confectionery from puff pastry.

The finished puff cake mix consists of thin, easily separable layers of baked dough. The outer layers are hard, and the inner ones are soft. A feature of the preparation of puff pastry is rolling it into thin layers, between which there are layers of oil. You need to cook the dough indoors at a temperature not exceeding 20 ° C. If the temperature is higher, the oil located between the layers will melt, fall into the dough, which affects the quality of the semi-finished product.

The closest analogue to the claimed invention is the traditional technology for the preparation of puff semi-finished product, which consists of the following stages: kneading dough, dough division, rolling dough into layers, preparing oil, filling oil into the dough layer; layering, consisting of a complex of rolling and cooling dough; dough cutting, product molding, baking, cooling, weighing, packaging and transportation. As the initial components take butter, flour, water, mélange, salt and citric acid (Buteykis N.G., Zhukova A.A. Technology for the preparation of flour confectionery products. A textbook for primary vocational education. - M .: IRPO; Academy, 2001 .-- 300 p., Pp. 104-108).

However, this method has several disadvantages. The main components of the traditional puff cake mix are flour, melange, butter, citric acid and salt. To obtain a semi-finished product, when preparing a dough, you have to use strong flour with a gluten content of 38-40%. When using flour with poor gluten quality, a semi-finished product with insufficient rise and without a thin-layer structure of baked dough is obtained. In addition, when using semi-finished egg protein in the formulation of melange in the formulation, the product has a relatively short shelf life.

Thus, there is a need to develop a puff semi-finished product formulation having an increased shelf life and with reduced quality requirements for the flour used.

Examples of such developments are known in the art.

Known multicomponent food supplement containing ascorbic acid, dry wheat gluten, mushroom pentosanase, mushroom hemicellulase, glucooxidase, mushroom α-amylase and premium wheat flour, giving the flour “special” rheological properties that allow to produce high-quality bakery and rich products by improving the structural and mechanical properties of the dough, namely by providing a gas-forming and gas-holding ability of flour, which leads to an increase in volume a lot of product output, increase the water absorption capacity of flour, increase several times the stability of gluten, this allows the use of flour for products with a long process of mechanical processing [RU 2275809 C2, publ. 10.27.2005].

However, the use of such an additive in the formulation leads to an increase in the cost of the semi-finished product. Also, this method does not solve the problem of exclusion from the recipe for puff semi-finished chicken egg protein.

The aim of the present invention is to develop a formulation and technology for the production of puff semi-finished product when replacing egg white with sodium caseinate and a mixture of polysaccharides.

The objective of the invention is the selection and selection of a mixture of sodium caseinate and polysaccharides, which improves the quality of traditional wheat flour, the exclusion of egg white from the recipe.

In order to improve the quality of the puff semi-finished product, a protein-polysaccharide mixture (BPS) consisting of sodium caseinate, sodium alginate, pectin and Na-CMC is introduced into the formulation. Thanks to the Maillard reaction, a fibrous flexible network is formed in thin layers of dough from caseinate, gluten and polysaccharides at the baking stage, which has increased heat resistance, is able to withstand large membrane deformations without breaking and does not allow adhesion of adjacent layers. The acquired properties provide the formation of a thin layer structure and a high rise of the semi-finished product under the influence of water vapor during baking. The result is a layered semi-finished product with a low density, intensely colored in yellow and with a pronounced aroma.

The problem is achieved in that the method for the production of puff semi-finished product involves mixing flour, water, salt, citric acid, yolk and protein-polysaccharide mixture consisting of sodium caseinate, sodium alginate, pectin and sodium carboxymethyl cellulose, followed by kneading for 15-20 minutes until the humidity of the dough is reached W = 41-44%, then let the dough settle down, after which the dough is divided and rolled into layers, in parallel, the fat component is prepared by mixing with flour taken in an amount of 10 wt.% the total amount of flour, until a homogeneous consistency, is formed into a fat-flour mixture in the form of rectangular flat pieces and cooled to 12-14 ° C, the cooled fat-flour mixture is laid in a dough layer and layering is carried out, consisting of 4 rolling dough, alternating with cooling, at the end they are cutting dough, molding products, baking and cooling, the fat component being selected from butter, margarine or shortening, 4 wt.% of the total flour mass is used to dust the dough pieces during layering, and the choice wear between the components of the prescription is in parts by weight:

Flour 685.49-715.26 Fat component 357.08-387.86 Salt 5.21-5.44 Citric Acid 0.83-0.87 Water for kneading dough 246.90-257.62 Yolk 13.41-13.99 Alginate 0.01-0.09 Pectin 0.01-0.12 Na-CMC 0.01-0.10 Sodium caseinate 1.42-0.75 Water for protein polysaccharide mixture 19.63-20.48

The technical result consists in improving the quality of the semi-finished product, which is characterized by a thin-layer structure of baked dough, high rise, low density of the product, as well as a more pronounced color and aroma. The use of a protein-polysaccharide mixture can reduce the requirements for flour in the quantity and quality of gluten, reduce the proportion of absorbed fat in the product, increase the proportion of bound water in the product and increase its shelf life. The components included in the recipe for puff semi-finished product, and their quantitative ratio provide improved organoleptic properties and lower calorie content of the product compared to a traditional product. The quantitative choice of the components included in the recipe for puff semi-finished product, provides organoleptic properties corresponding to a traditional product.

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

1. Preparation of raw materials

Raw materials are prepared in accordance with the relevant section, “Instructions for preventing foreign objects from getting into products at confectionery enterprises and in cooperatives and sanitary rules and norms” (SanPiN 2,3,4,545-96).

2. Kneading dough

Water is poured into the dough of the kneading machine, egg yolk and polysaccharide mixture, salt, citric acid and flour are added (86 wt.% Of the total weight of the flour is used for kneading, 4 wt.% Of the flour is left to dust, 10 wt.% - to prepare the fat component). Knead the dough for 15-20 minutes to better swell gluten.

3. Preparation of the fat component

The fat component (butter, shortening, margarine) is cut into pieces, put in a bowl of a kneading machine, add flour in an amount of 10 wt.% Of the total weight of the flour and mix until a homogeneous consistency. Flour is added in order to bind the moisture contained in a small amount in the fat product. If this is not done, then during rolling out the dough, the layers stick together, which prevents uniform layering. The prepared fat-flour mixture is molded into rectangular flat pieces of a certain mass and refrigerated for 35-40 minutes to cool to 12-14 ° C. At a lower temperature during rolling, the fat-flour mixture will crumble and break apart the dough layers.

4. Rolling out the dough and laying the fat-and-flour mixture, layer formation

The finished dough is rolled into a rectangular layer with a thickness of 20 mm or a piece of dough is rolled in the form of a ball, which is then cut crosswise with a knife into four parts and rolled out with a thickness of 20-25 mm.

In the middle of the formation, put a cooled fat-flour mixture and wrap the dough with an envelope. They are sprinkled with flour and, starting from the middle, roll out the dough into a rectangular layer with a thickness of 10 mm.

The resulting layer is folded into four layers: two opposite ends are connected, but not in the middle, but closer to one edge, and then one layer is laid on the other. Again rolled to a thickness of 10 mm and rolled into four layers. It is necessary to roll out in all directions smoothly and slowly. With quick and sharp rolling, the dough layers are torn and the products are obtained with a poor lift. The dough is placed in the refrigerator for 35-40 minutes to cool to 12-14 ° C. When cooling, the mechanically disturbed structure of the dough, the gluten elasticity are restored, as a result, when the dough is rolled out further, the layers do not break.

After cooling, the dough is rolled 2 more times and folded in four layers. Wrapped dough is placed in the refrigerator for 30 minutes to cool and restore gluten, and then rolled into a layer of the required thickness. Just roll out and fold the dough in four layers 4 times. Quality dough prepared in this way is considered the best and consists of 256 layers.

5. Forming and baking

Puff pastry is baked in a whole layer or piece by piece. For baking, the dough is rolled out piece by piece into a layer of the required thickness and products are cut with metal ditches, necessarily with sharp edges. If the edges are dull, then the dough is pressed and layer formation worsens. Formed products are laid on dry sheets and baked at a temperature of 250 ° C for 20-25 minutes. During baking, the fat component located between the layers melts and enters the adjacent layers of the dough. Vapors of water from the dough enter the space between the layers. Under the pressure of these vapors, the distance between the layers increases in volume by a factor of 2–3.

The puffed semi-finished product prepared according to the present invention has a thin-layer structure of baked dough, high rise, low density of the product, as well as a more pronounced color and aroma, has an increased (90 days) compared to the analogue shelf life (60 days), as well as reduced calorie content and fat consumption up to 30.0-32.6% instead of 36.8%.

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

Table 1 shows specific examples of puff semi-finished product formulations. Tables 2 and 3 show the caloric calculations of puff semi-finished products in butter obtained by traditional and claimed technology, respectively.

Table 3 Total raw material consumption per 100 g Content The energy value squirrel fat carbohydrates Name of raw materials Mass fraction of CB,% in 100 g of the prescription component,% in the prescription amount of the component, g in 100 g of the prescription component,% in the prescription amount of the component, g in 100 g of the prescription component,% in the prescription amount of the component, g prescription component, kcal / g component in the recipe amount, kcal actually in NE Flour psh. v / s 85.5 71.53 61.16 10.3 7.37 1,6 1.14 70.6 50.50 334 238.91 Butter 84.00 35.71 30.00 0.5 0.18 82.5 29.46 0.8 0.29 748 267.11 Salt 96.5 0.54 0.52 0 0.00 0 0.00 0 0.00 0 0.00 Sour that lemon naya 98.0 0.09 0.09 0 0.00 0 0.00 0 0.00 0 0.00 Yolk 46.0 1.40 0.64 16,2 0.23 31,2 0.44 0 0.00 354 4.96 Algi nat Na 90.0 0.001 0.00 0 0.00 0 0.00 0 0.00 0 0.00 Pectin 92.0 0.001 0.00 0 0.00 0 0.00 0 0.00 0 0 Na-CMC 90.0 0.009 0.01 0 0.00 0 0.00 0 0.00 0 0 Case inat Na 95.0 0.13 0.12 90 0.117 1,5 0,00195 0.5 0,00065 375 0.4875 Total 109.41 92.54 7.89 31.04 50.79 511.46 Exit 90.5 one hundred 90.50

EC = 511.46 * 90.5 / 92.54 = 500.18

Claims (1)

A method of manufacturing a puff cake mix, comprising mixing flour, water, salt, citric acid, yolk and a protein-polysaccharide mixture consisting of sodium caseinate, sodium alginate, pectin and sodium salt of carboxymethyl cellulose, followed by kneading for 15-20 minutes until the moisture of the dough is reached W = 41-44%, then let the dough settle down, after which the dough is divided and rolled into layers, the fat component is prepared in parallel by mixing with flour, taken in an amount of 10 wt.% Of the total weight of the flour, until a homogeneous consist rations, form the fat-flour mixture in the form of rectangular flat pieces and cool to 12-14 ° C, the cooled fat-flour mixture is laid in the dough layer and layering, consisting of 4 dough rolling, alternating with cooling, at the end, the dough is cut, the products are formed, and baking and cooling, the fat component being selected from butter, margarine or shortening, 4 wt.% of the total weight of the flour is used to dust the dough pieces during layering, and the choice of the ratio between the recipe components ulation in parts by weight:
Flour 685.49-715.26 Fat component 357.08-387.86 Salt 5.21-5.44 Citric Acid 0.83-0.87 Water for kneading dough 246.90-257.62 Yolk 13.41-13.99 Sodium Alginate 0.01-0.09 Pectin 0.01-0.12 Na-CMC 0.01-0.10 Sodium caseinate 1.42-0.75 Water for protein polysaccharide mixture 19.63-20.48

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