RU2690485C1 - Composition for cracker production - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: composition for cracker production contains first grade wheat flour, edible salt, edible soda, vegetable fat, ammonium salt, invert syrup, sodium pyrosulphite, "Nova Sol Cof" antioxidant, molasses, melange, "Carmine" natural colouring agent, or "Paprika OF3552", or "Turmerick K7839", or "Copper Chlorophylline OF0982", enzyme "Alfamalt 8020" and water. Initial components are used in following ratio, wt%: wheat flour 1 grade 59.15–60.80, molasses 7.82–8.35, vegetable fat 11.0–11.82, invert syrup 2.01–2.12, carbon-ammonium salt 1.12–1.32, melange 1.02–1.12, food salt 1.25–1.45, food soda 0.29–0.31, natural dye 0.28–0.32, Nova Sol Cof antioxidant 0.03–0.04, Alfamalt enzyme 0.003–0.004, sodium pyrosulfite 0.002–0.003, water – the rest.EFFECT: invention allows to produce a composition for production of cracker coloured in different colours, with improved organoleptic properties in terms of taste and colour, as well as high-quality characteristics, low cost, longer storage life.1 cl, 3 tbl

Description

The invention relates to the baking and confectionery industry, in particular to compositions for the production of flour confectionery products - crackers.

Known compositions for the production of cracker, containing flour, granulated sugar, margarine, invert syrup, malt extract, salt, melange, sodium pyrosulfite and a set of chemical baking powder, sprinkled with poppy, walnut, cumin, anise, cheese. Recipes for cookies. - M .: Gosagroprom USSR, Department of Food Industry, VNIIKP, 1987, p. 96

Known composition for the production of cracker, containing flour, edible salt, soybean oil, ammonium carbonate, malt extract, sugar, baking soda, dough improver, citric acid, dairy product, phosphatides, yeast, sesame seed for dressing and natural honey and melange for plaster . RU 2140158 A21D13 / 08 publ. 10.27.1999

Known composition for the production of cracker, containing flour, soybean oil, sugar, yeast, dairy product, melange, salt, ammonium carbonate, citric acid, baking soda, malt extract, natural honey, sodium metabisulfite or sodium pyrosulfite, phosphatides and walnut. RU2144770, A21D 13/08, publ. 01.27.2000

However, these compositions contain natural honey and nuts for sprinkling, which contributes to increased product cost and increased caloric content.

The closest analogue to the technical essence is the composition for the production of cracker, containing wheat flour, edible salt, edible soda, soybean oil, corn starch, granulated sugar, ammonium salt, invert syrup, powdered milk, sodium pyrosulfite, lemon essence, lecithin vanillin RU 2194392 A21D 13/08, publ. 12.20.2002

The invention is aimed at creating a composition for the production of cracker, painted in different colors, with improved organoleptic properties in terms of taste and color, as well as qualitative characteristics, reduced cost, increased shelf life, expanding the range of products for this purpose.

  This is achieved by the fact that the composition for the production of cracker, containing wheat flour, edible salt, edible soda, vegetable fat, ammonium salt, invert syrup, sodium pyrosulfite, according to the invention, it additionally contains the Nova Saul antioxidant, molasses, melange, dye natural "Carmine" or "Paprika OF3552" or "Turmeric" K7839, or "Copper Chlorophyllin OF0909", Alfamalt 8020 enzyme and water, and as wheat flour contains wheat flour of the first grade, with the following ratios of the initial components, wt. %:

Wheat flour 1 with 59.15 - 60.80 Syrup 7.82 - 8.35 Vegetable fat 1.0 - 11.82 Invert Syrup 2.01 - 2.12 Ammonium salt 1.12 - 1.32 Melange 1.02 - 1.12 Food salt 1.25 - 1.45 Baking soda 0.29 - 0.31 Natural dye 0.28 - 0.32 Antioxidant "Nova Saul Sof 0.03 - 0.04 The enzyme "Alfamalt" 8020 0,003 - 0,004 Sodium Pyrosulphite 0,002 - 0,003 Water rest

Distinctive features of the claimed composition are the above additional components and their ratio with the already known. The claimed ratio of components, the absence of sugar in the composition, the content in the composition of natural dyes allow to obtain a product with new organoleptic properties in terms of taste and appearance. And sprinkling the surface of billets of salt before baking and spraying vegetable oil with an antioxidant after baking, contributes to the long-term preservation of dusting during transportation, as well as increasing the shelf life of the product.

For experimental verification were prepared eight formulations of the ingredients of the claimed invention. The compositions are given in table. 1. The indicators characterizing the cracker are listed in Table 2. Organoleptic properties are listed in Table 3.

The composition for the preparation of the cracker is prepared as follows: first, the raw material is prepared in accordance with the applicable standards. Then prepare the emulsion. For this purpose, molasses, invert syrup for flour products, ammonium salts, melange, edible salt, edible soda, Nova Sol CoF antioxidant and water are loaded into the mixer. The obtained prescription mixture is mixed with vegetable fat "Econfe" 1203-34. The temperature of the resulting emulsion is 27-38 ⁰ C. The finished emulsion is fed into a kneading machine. Dough preparation consists of 3 stages.

At the first stage, flour / s, emulsion, water and dyes are simultaneously served at the mixing machine.

In the second stage, an aqueous solution of sodium pyrosulfite with the enzyme Alfamalt 8020 is added to the kneader. Duration of mixing is 7-10 minutes.

At the third stage, the final batch is carried out within 1-2 minutes. Temperature test 30-40 ° C. Moisture test 28-30%

After kneading, the finished dough is fed to fermentation, rolling, molding. The surface of the molded blanks trimmed with salt using a special device. After that, the blanks are baked at variable temperature conditions for 3.6-6.4 minutes. The surface of the baked blanks is trimmed with a mixture of Ekof® vegetable fat with the Nova Sol Sof antioxidant. After that, finished products are cooled on a cooling conveyor in the conditions of the workshop.

The finished products have a surface, the color of which depends on the natural dye, which is added when kneading the dough. Odor characteristic of this product name. The structure is finely complex, baked, with uniform porosity.

The following raw materials were used for preparation of the compositions: wheat flour GOST R32189-2003; melange –GOST 30363-2013; food salt GOST R51574-2000; baking soda GOST 2156-76; the enzyme Alfamalt LQ4020 - TRTS029 / 2012; antioxidant “Nova Sol Cof” - TRTS029 / 2012; confectionary fat "Econat 2004" TRTS024 / 2011; Vegetable fat "Econfe 1203-34" TRTS024 / 2011; drinking water - GOST R 51232; pyrosulfite TR TS 029/2019; ammonium salt TR ТС 029/2012; natural dye: "Carmine" -TPC029 / 2012; "Copper Chlorophyllin OF0982" - TRTS029 / 2012; Turmeric 0009 - TRTS029 / 2012; PaprikaOF3552 - TR CU 029/2012.

  Thus, the cracker product has an unusual taste and original colors, has a shelf life of 7 months, which expands the range of flour confectionery products of this type.

Claims (2)

Composition for the production of cracker, containing wheat flour, edible salt, edible soda, vegetable fat, ammonium salt, invert syrup, sodium pyrosulphite, characterized in that it additionally contains the antioxidant "Nova Sol Sof", molasses, melange, natural dye "Carmine" , or "Paprika OF3552", or "Turmeric K7839", or "Copper Chlorophyllin OF0982", the enzyme "Alfamalt 8020" and water, as wheat flour contains wheat flour of the first grade, with the following ratios of the initial components, wt. %: Wheat flour 1 with 9.15 - 60.80 Syrup 7.82 - 8.35 Vegetable fat 11.0 - 11.82 Invert Syrup 2.01 - 2.12 Ammonium salt 1.12 - 1.32 Melange 1.02 - 1.12 Food salt 1.25 - 1.45 Baking soda 0.29 - 0.31 Natural dye 0.28 - 0.32 Antioxidant "Nova Saul Sof" 0.03 - 0.04 Enzyme "Alfamalt" 0,003 - 0,004 Sodium Pyrosulphite 0,002 - 0,003 Water Rest

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