RU2646900C1 - Periodical method of manufacturing breading crumb and electrocontact furnace for its implementation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes preparing raw materials, preparing kneading dough from flour, water, sugar, yeast and salt, cutting the dough into dough billets and molding them, proofing the billets, baking bread billets by an electrocontact method until the temperature reaches no more than 100 °C. Cooled billets are cut into slices, which are crushed in a knife crusher to the state of crumb. Crumb is dried in an infrared dryer with the wavelength of 1.5÷3.0 mcm. Furnace includes an electrically insulated housing provided with a bottom and a cover. Positive and negative electrodes are made in the form of rectangular plates from stainless steel, are fixed vertically inside the housing on its opposite walls. In parallel to the main electrodes an additional electrode is installed. Electrodes are connected to the power supply system with alternating polarity. Bottom and the cover are made folded, herewith the cover is perforated.

EFFECT: invention provides the possibility of changing the performance.

2 cl, 3 dwg

Description

The invention relates to the baking industry, in particular the production of breadcrumbs intended for the external coating of frozen semi-finished products.

A known method for the production of breadcrumbs intended for internal introduction into minced meat, which consists in the processing of returnable bread products not sold in retail.

According to this method, unsold products are carefully sorted by assortment, i.e. only returned bread products made from wheat flour are selected, without any additives (margarine, nuts, spices, chocolate glaze, etc.), sent for drying to a moisture content of not more than 12% and then crushed [1].

The disadvantage of the above method for the production of breadcrumbs is that it does not allow to obtain decorative breadcrumbs, tk. their formulation does not include food coloring. In addition, bread crumbs are obtained from wheat bread (loaves) having a surface crust, which, when grinding pieces of bread, inevitably forms fine cracked dust, causing it to soar in the production room when applied to the semi-finished product. When grinding dry (humidity not higher than 15%) pieces of bread, up to 50% of dry dust is formed, which leads to irreversible loss of raw materials.

A known method for the production of breadcrumbs, according to which the process for the production of breadcrumbs includes the following stages: preparation of raw materials (sifting and refining flour, diluting yeast to suspension, dissolving salt in water, dissolving sugar in water); kneading dough; cutting test for dough pieces; molding of dough pieces; proofing of dough pieces; bread baking in convection-radiation ovens (produced in two stages: stage I - at a temperature of 240-280 ° C, II - stage at a temperature of 150-250 ° C); cooling and slicing bread into slices; drying slices to the state of bread crumbs; grinding bread crumbs to the state of breadcrumbs; control sieving breadcrumbs; weighing and packaging [2].

The disadvantages of the above method is the presence of a crust of bread, when grinding which produces cracker dust.

The aim of the invention is to improve the quality of breadcrumbs and ensure its decorativeness, as well as reducing losses of raw materials in its production.

This goal is achieved by the fact that food coloring is introduced into the feedstock at the stage of kneading the dough, and the baking of bread preparations is carried out in an electric contact oven until the crumb reaches a temperature of no more than 100 ° C (while the energy consumption of the EC oven is much less than that of convection ovens) with subsequent slicing of bread into slices, grinding slices and obtaining wet decorative chips, followed by drying it in an infrared dryer with a wavelength of infrared radiation of 1.5-3.0 microns to a moisture content of 8-10%. Grinding chunks to a crumb state with residual moisture helps to avoid the formation of cracked dust.

In FIG. 1 shows the proposed process flow chart for the periodic production of breadcrumbs, FIG. 2 shows an electric contact furnace for implementing this method, FIG. 3 for comparison, photographs of breadcrumbs obtained in the usual and proposed way.

The periodic method for the production of breadcrumbs consists of the following stages of the technological process: preparation of raw materials; making a batch of flour, water, sugar, yeast, food coloring and salt; cutting dough for dough pieces; molding of dough pieces; baking dough pieces in a contact oven; cooling baked bread; slicing chilled baked bread into slices; grinding wet chunks to the state of crumbs of the desired particle size distribution; drying wet bread crumbs in an infrared dryer; cooling the crumbs, weighing the finished crumbs and packing in paper multilayer kraft bags.

An example implementation of the method. The production of decorative breadcrumbs is made according to the recipe developed by the technologists. First comes the stage of preparation of raw materials. The flour is pre-screened, cleaned of metallomagnetic impurities. Sugar is previously dissolved in water. Dry yeast is pre-crushed and converted into a suspension in water. Food coloring is previously dissolved in water. Next, a dough of 15.8 kg of flour, 7.5 l of water, 1.1 kg of sugar, 0.16 kg of salt, 0.48 kg of dry yeast, 0.0001 kg of food coloring is kneaded.

Then these components are sent to the bowl of the dough mixing machine, where they are mixed and turned into dough. At the next stage, the dough is cut into pieces and dough pieces are formed from it, which are then proofed at a temperature in the production room.

After proofing, the dough pieces are placed in an electric contact furnace. A dough piece placed in the oven immediately begins to rapidly increase in volume. The increase in volume occurs in the first minutes of baking as a result of alcohol fermentation and the formation of ethyl alcohol and carbon dioxide, the transition of alcohol to a vapor state at a temperature of 79 ° C, as well as the thermal expansion of alcohol vapor and gas in the dough piece.

Contact baking stops as soon as the crumb temperature is 97-99 ° C. The removal of moisture from the mass of the bread preform, with increasing temperature, leads to a break in the electrical circuit, termination of the baking process and, as a result, to the impossibility of the process of burning.

As a result of baking by the electrocontact method, non-bag bread blanks are formed. On the surface of the bread blanks, only the thinnest film is formed, consisting of gelatinized starch.

Baked bread blanks are laid out on metal baking sheets that are installed on stationary racks. During storage on shelves, the bread blanks are cooled, from the baking temperature to the air temperature in the room, and give moisture to the surrounding air. With the aim of the most complete return of moisture to the surrounding air, it is advisable to withstand the bread blanks until completely cooled. This is due to the fact that the free moisture is completely removed from the center of the bread blanks.

After the grain has cooled, they are sent for preliminary cutting, which is carried out on tables with knife cutters.

Bread blanks are cut into smaller pieces (slices) for convenience in performing the following operation - grinding. Chopping of slices is carried out in a knife crusher to the state of wet crumbs.

Wet crumbs are dried in infrared dryers with a wavelength of infrared radiation of 1.5-3.0 microns at a temperature of 50 ° C. As a result of the use of infrared drying in the indicated wavelength range and at the indicated temperature, a uniform color of breadcrumbs is obtained (absence of burnt particles). A comparison of breadcrumbs obtained in the traditional way and the proposed method is presented in FIG. 3 (on top is the usual crumb, below is the crumb obtained by the proposed method).

Next, the dried bread crumb is inspected, weighed and packaged in paper kraft bags. Then the products are sent to production.

A device for baking bread is known, including an electrically insulated body provided with a bottom and a lid, positive and negative electrodes made in the form of rectangular stainless steel plates, connected to the power supply system and mounted vertically inside the case on opposite walls, and forming a working one with the case walls and the bottom space for filling with dough, while the form is sealed, the lid has a nozzle for connection to a vacuum system, and the power supply system allows one supplied to the electrodes an alternating and direct current [3].

The disadvantage of this device is the design complexity, the inability to bake more than one dough piece at a time, the inability to get ready-made dough pieces without deformation, since bread obtained using EC baking does not have a crust and is easily deformed.

This goal is achieved by the fact that in order to increase productivity and reduce labor costs, at least one more electrode is installed in the device, installed parallel to the main electrodes, while the electrodes are connected to the power supply system with alternating polarity, and the bottom and the cover are hinged, while the cover made perforated.

A batch oven consists of an electrically insulated body 1, electrodes 2 connected to a power supply system, a bottom tilting down 3 and a perforated cover tilting up 4. The electrodes are made in the form of plates and are arranged in a vertical plane with alternating signs of charge and form together with the body and bottom of the workspace to fill with dough. The number of pairs of electrodes is set depending on the required performance of the electric contact furnace.

A batch oven of periodic action is as follows. In the de-energized furnace, and more precisely in the working space between the electrodes 2, with the bottom closed 3 and the perforated cover 4 open, the dough pieces are placed in such a way as to ensure tight contact of the dough with the electrodes. Then the perforated cover 4 is closed and the furnace is turned on by applying a voltage of 220 V with an industrial frequency of 50 Hz. With the passage of electric current through the test pieces, heat is released in the entire volume of the test pieces, due to which baking occurs. The removal of moisture from the mass of the bread preparation, with increasing temperature, leads to a break in the electrical circuit and termination of the baking process. Then the oven is de-energized, the bottom of the oven leans down and the baked bread is removed without deformation.

The advantage of this design of an electric contact furnace is the ability to flexibly control the performance by introducing additional electrodes.

Literature

1. Kostrova I.E. Small baking production (main features). - St. Petersburg: GIORD, 2001 .-- 120 s.

2. GOST 28402-89 Breadcrumbs. General specifications.

3. RF patent 2182768, publ. 05/27/2002.

Claims (2)

1. The periodic method for the production of bread crumbs, which consists in preparing raw materials, making a batch of flour, water, sugar, yeast and salt, cutting the dough for dough pieces and molding them, proofing the dough pieces, baking, cooling, slicing bread, drying, grinding in crushers and packaging, characterized in that at the stage of preparation of the batch, food coloring is introduced into the dough; baking of bread blanks is carried out by the electrocontact method, until the temperature reaches max. 100 ° C, followed by cutting the baked and chilled bread blanks into slices, while sliced when chopped, they are crushed in a knife crusher to the state of crumb of a given particle size distribution, after which the wet crumb is dried in an infrared dryer with a wavelength of infrared emitter 1.5 ÷ 3.0 microns. 2. A batch oven for a method according to claim 1, comprising an electrically insulated body provided with a bottom and a cover, positive and negative electrodes made in the form of rectangular stainless steel plates, connected to the power supply system and mounted vertically inside the case on its opposite walls , and forming with the walls of the housing and the bottom of the working space for filling it with dough, characterized in that at least one electrode is inserted into the housing, installed in parallel main electrodes, while the electrodes are connected to the power supply system with alternating polarity, and the bottom and the cover are hinged, while the cover is perforated.

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