RU45899U1 - DRINKED BAKERY PRODUCT "GLAZED DRYING" - Google Patents

Abstract

The claimed utility model relates to the field of the food industry, namely, bakery products of long-term storage - lamb bakery products.

The technical result provided by the claimed utility model, is to increase the shelf life of the mutton bakery product.

The lamb bakery product is made in the form of a ring formed by a round-shaped test tow containing wheat flour, yeast, salt, and contains a shell of sugar glaze covering the surface of the product. Preferably, the thickness of the sugar coating layer is in the range 0.1-1.5 mm. In some cases, the execution of a bakery bakery product, the ring formed by a test bundle of rounded cross section, may have a round shape. In other cases of the execution of the bakery bakery product, the ring formed by the test bundle of round cross-section may have a round oval shape. It is preferable that the dimensions of the inner and outer diameters of the round ring formed by the test bundle of rounded cross section are correlated as (18-31) :( 38-53) mm. It is also preferable that the internal dimensions of the oval ring formed by the test bundle of round cross section in the largest and smallest part correlate as (36-57) :( 12-18) mm, and the outer dimensions in the largest and smallest part are correlated as ( 55-80) :( 33-44) mm. In some cases, the execution of the lamb bakery product may additionally contain granulated sugar. In some cases, the execution of the lamb bakery product may additionally contain an oil-containing component. In other cases, the execution of the claimed product may additionally contain a flavoring component. In some cases, the execution of the shell of sugar glaze covering the surface of the product may additionally contain coconut.

Description

The claimed utility model relates to the field of the food industry, namely, bakery products of long-term storage - lamb bakery products.

Known lamb bakery product "Simple Drying", having the shape of a ring formed by a test bundle of rounded cross section, containing flour, yeast, salt (GOST 7128-81). The product has a long storage period, which is limited to 45 days. However, in some cases (long transitions, wintering, etc.) a longer shelf life is required. In addition, this product is characterized by "simple" taste, which does not meet the requirements of some consumers of this type of product.

Known lamb bakery product "Drying with sesame seeds", the closest to the claimed utility model for the combination of essential features and selected as a prototype. The known product is made in the form of a ring formed by a round-shaped test tow containing wheat flour, yeast, granulated sugar, salt, on the upper surface of which there is a layer of sesame seeds. The ring formed by the test. harness, can be either round or oval. The sizes of the inner and outer diameters of the round ring are correlated as (18-31) :( 38-53) mm. The inner dimensions of the oval ring in the largest and smallest part are correlated as (36-57) :( 12-18) mm, and the outer dimensions of the oval ring in the largest and smallest part are correlated as (55-80) :( 33-44 ) mm (Patent No. 38266 for a utility model, “Lamb Bakery Product“ Drying with Sesame, ”publ. 06/10/2004).

The specified known lamb bakery product has a longer (up to 60 days) shelf life. In addition, the presence of a layer of sesame gives the product a specific taste and makes distinctive signs in their appearance. However

in some cases, lamb bakery products with an even longer shelf life are required.

The task to which the claimed utility model is directed is to improve the quality characteristics of the sheepskin bakery products and expand their range.

The claimed utility model provides a technical result achieved as a result of solving the problem, an increase in the shelf life of a bakery product.

In all cases of the implementation of the claimed utility model, the indicated technical result is achieved by the fact that the lamb bakery product in the form of a ring formed by a round-shaped test tow containing wheat flour, yeast, salt, contains a sugar glaze coating covering the surface of the product.

Preferably, the thickness of the sugar coating layer is in the range of 0.1-1.5 mm.

In some cases, the execution of a bakery bakery product, the ring formed by a test bundle of rounded cross section, may have a round shape.

In other cases of the execution of the bakery bakery product, the ring formed by the test bundle of round cross-section may have a round oval shape.

It is preferable that the dimensions of the inner and outer diameters of the round ring formed by a test bundle of rounded cross section are correlated as (18-31) :( 38-53) mm,

It is also preferable that the internal dimensions of the oval ring formed by the test bundle of round cross section in the largest and smallest part correlate as (36-57) :( 12-18) mm, and the outer dimensions in the largest and smallest part are correlated as ( 55-80) :( 33-44) mm.

In some cases, the execution of the lamb bakery product may additionally contain granulated sugar.

In some cases, the execution of the lamb bakery product may additionally contain an oil-containing component.

In other cases, the execution of the claimed product may additionally contain a flavoring component.

In some cases, the execution of the shell of sugar glaze covering the surface of the product may additionally contain coconut,

A comparable analysis of the options for the proposed solution with the prototype shows that in all cases it differs from the known ones by the presence of a shell of sugar glaze covering the surface of the product.

In certain specific forms of implementation, the claimed solution differs from the known one by the following essential features:

- the thickness of the shell layer of sugar glaze, comprising a range of 0.1-1, 5 mm;

- the presence of coconut in a shell of sugar glaze covering the surface of the product.

The execution of a bakery bakery product in the form of a ring formed by a round-shaped test tow containing wheat flour, yeast, salt, the surface of which is coated with a coating of sugar glaze provides a longer preservation of the humidity of the finished product, affecting the structural and mechanical properties of the finished product. Longer preservation of humidity provides an increase in the shelf life of the bakery product. Based on the test results, the Center for State Sanitary and Epidemiological Supervision in St. Petersburg approved the shelf life of the declared products at 90 days. The implementation of the shell layer of sugar glaze with a thickness ranging from 0.1 to 1.5 allows you to create an optimal coating in terms of cost and quality characteristics, which does not have voids and does not crumble during storage. The execution of the ring formed by a test bundle of rounded cross section, having a round shape with the dimensions of the inner and outer diameters of the ring correlating as (18-31) :( 38-53) mm, or an oval shape with the inner dimensions of the ring in the largest and smallest part correlating as ( 36-57) :( 12-18) mm, and the outer dimensions in the largest and

the smallest part correlated as (55-80) :( 33-44) mm allows you to expand the range of lamb bakery products.

The presence of granulated sugar improves the organoleptic characteristics of the product. The presence of a fat-containing component (margarine or vegetable oil) improves the taste of the finished product, has a positive effect on the process of cutting and forming dough pieces, improving the appearance of the product in terms of "shape": the product acquires gloss, a rich golden color. There are no bumps or cracks on the surface of the product. The presence of a fat-containing component also improves the organoleptic characteristics of the finished product (a more pleasant smell, thin-walled porosity).

The additional content of coconut flakes in a shell of sugar glaze covering the surface of the product as well as the presence of aromatic additives expands the range of lamb bakery products.

The invention is illustrated by the following illustrative materials.

Figure 1 presents a schematic drawing of a General view with a slice of a mutton bakery product "Glazed drying", a top view of a) drying a round shape and b) an oval shape.

The bakery product “Glazed Drying” is made in the form of a ring 1 of a round or oval shape formed by a round-shaped test rope 2 containing wheat flour, yeast, salt, in some cases, it additionally contains granulated sugar, and / or an oil-containing component, and / or aromatic component. The product contains a shell 3 of sugar glaze covering the surface of the ring 1. In some cases, the shell 3 of sugar glaze may additionally contain coconut chips 4. It is preferable that the thickness s of the layer 3 of the shell of sugar glaze is in the range of 0.1-1.5 mm . It is preferable that the dimensions of the inner d and the outer D diameters of the round ring formed by the test bundle of round cross section are correlated as (18-31) :( 38-53) mm. It is also preferable that the internal dimensions of the oval ring in the largest d1 and the smallest d2 of its part correspond

as (36-57) :( 12-18) mm, and the external dimensions of the oval ring in the largest D1 and the smallest D2 of their part were correlated as (55-80) :( 33-44) mm.

The utility model is as follows.

The dough for a lamb bakery product can be prepared on a dough, a narthex or by accelerated methods used in baking. The aromatic component is introduced into the dough when it is kneading.

Cooked dough after 10-20 minutes. the rest is cut into pieces of 5-15 kg and passed through the grooved rollers of the grinding machine. After rubbing, the dough layer is rolled up in the form of rolls and left to bury for 10-20 minutes. Cutting and molding of products into pieces of a ring-shaped shape with their subsequent rolling is carried out by dividing-seaming machines, for example, a universal dividing-seaming machine of the brand B-4-58 and others. Forming of sheepskin products having dimensions: for a round ring - inner d and outer D diameters correlated as (18-31) :( 38-53); for an oval ring, the inner dimensions of the ring in the largest d1 and smallest d2 of their part correlating as (36-57) :( 12-18) mm, and the outer dimensions of the ring in the largest D1 and smallest D2 of their part correlating as (55-80): (33-44) mm, is carried out through the use of forming bodies (sleeves and rolling pins) of a certain diameter. Oval rings are formed by installing at a distance determined empirically, a rolling pin and a reflector that determines the vertical fall path of the dough piece, as well as a rolling pin and conveyor, in which the dough piece is laid on the conveyor in the shape of an oval ring after falling. The molded dough pieces in the form of oval or round rings 1 from the conveyor belt of the dividing-seaming machine are transferred to the remote underneath where the dough pieces are proofed. The scalding of the dough pieces is carried out in a separate steam chamber. Baking is done in tunnel or other type furnaces. The baking parameters depend on the type of oven and the type of dryer. Baked products are served on the glaze in a circulation drum. In some cases, when glazed along with the circulated syrup, coconut is fed into the drum. Glazed

drying are laid out on cassettes. Baked products are cooled and packaged in accordance with GOST 30354-96.

Specific examples of implementation. Example No. 1

Table 1 presents an example of the ratio of parts of raw materials by weight per 100 kg. flour for the manufacture of a lamb bakery product "Glazed round drying".

Table 1 name of raw materials Raw material consumption, kg Premium baking wheat flour 100.0 Pressed baker's yeast 0.4 Edible salt 1,0 Sugar into the dough 1,5 Granulated Sugar 10.5 Margarine 3.0 * TOTAL 116.4 *) Margarine may be replaced with refined deodorized vegetable oil, recalculated by fat content

The inventive lamb product has a shelf life of 90 days, has an original appearance and a specific taste.

Example No. 2

Table 2 presents an example of the ratio of parts of raw materials by weight per 100 kg. flour for the manufacture of a lamb bakery product “Glazed oval drying, with coconut flakes”.

Table 2 name of raw materials Raw material consumption, kg

Premium baking wheat flour 100.0 Pressed baker's yeast 0.4 Edible salt 1,0 Sugar into the dough 1,5 Sugar, in icing 10.5 Margarine 3.0 * Coconut Chips, Frosted 3.0 TOTAL 119.4 *) Margarine may be replaced with refined deodorized vegetable oil, recalculated by fat content

The inventive lamb product has a shelf life of 90 days, has an original appearance and a specific taste.

Claims (10)

1. Lamb bakery product in the form of a ring formed by a dough bundle of rounded cross section containing wheat flour, yeast, salt, characterized in that it contains a shell of sugar glaze covering the surface of the product. 2. The lamb bakery product according to claim 1, characterized in that the thickness of the shell layer of sugar glaze is in the range of 0.1-1.5 mm 3. The lamb bakery product according to claim 1, characterized in that the ring formed by the test bundle of rounded cross section has a circular shape. 4. The lamb bakery product according to claim 1, characterized in that the ring formed by a test bundle of rounded cross section has an oval shape. 5. Lamb bakery product according to claim 3, characterized in that the dimensions of the inner and outer diameters of the ring formed by a test bundle of rounded cross section are correlated as (18-31) :( 38-53) mm. 6. The lamb bakery product according to claim 4, characterized in that the inner dimensions of the ring formed by the test bundle of round cross section in the largest and smallest part were correlated as (36-57) :( 12-18) mm, and the outer dimensions in the largest and their smallest parts were correlated as (55-80) :( 33-44) mm. 7. Lamb bakery product according to any one of claims 1 to 6, characterized in that it further comprises granulated sugar. 8. Lamb bakery product according to any one of claims 1 to 6, characterized in that it further comprises an oil-containing component. 9. Lamb bakery product according to any one of claims 1 to 6, characterized in that it further comprises a flavoring component. 10. Lamb bakery product according to any one of claims 1 to 6, characterized in that the shell of sugar glaze covering the surface of the product further comprises coconut flakes.