RU45901U1 - LAMB BAKERY PRODUCT "DRYING ROUND WITH MAK OR SESAME ON TOP AND LOWER SURFACES" (OPTIONS) - Google Patents

Abstract

The claimed variants of the utility model are products of the same type, of the same purpose, and relate to the field of the food industry, namely to bakery products of long-term storage - lamb bakery products.

All the declared variants of the bakery bakery provide the same technical result - an increase in the shelf life of the bakery product.

A lamb bakery product made in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which a layer of poppy seeds or sesame seeds is located, additionally contains a layer of poppy seeds or sesame seeds located on the lower surface of the product. Moreover, according to the first embodiment of the claimed utility model, a layer of poppy seeds is located on the upper and lower surfaces of the product; according to the second option - on the upper surface of the product is a layer of poppy seeds, and on the lower surface - a layer of sesame seeds; according to the third option - on the upper and lower surfaces of the product is a layer of sesame seeds; according to the fourth variant - on the upper surface of the product is a layer of sesame seeds, and on the lower surface - a layer of poppy seeds. For all variants of the claimed product, it is preferable that the dimensions of the inner and outer diameters of the ring formed by the test bundle of round cross section are correlated as (18-31) :( 38-53) mm. For all options, it is also preferable that the lamb bakery product additionally contains granulated sugar. In some cases, all versions of the claimed utility model may additionally contain an oil-containing component. In some cases, execution for all of the claimed options lamb bakery product may additionally contain a flavoring component.

For all variants of the claimed product, it is preferable that the content of poppy seeds or sesame seeds on the upper surface is 1.0-15.0% by weight of flour. Also, for all variants of the utility model, it is preferable that the content of poppy seeds or sesame seeds on the lower surface is 1.0-15.0% by weight of flour. 1 independent claim containing 4 options, the features of which are expressed as an alternative.

Description

The claimed group of utility models relates to the field of the food industry, namely to bakery products of long-term storage and represents variants of a lamb bakery product, being products of the same type, of the same purpose, providing the same technical result.

Known lamb bakery product "Simple Drying", having the shape of a ring formed by a round-shaped test tow 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 poppy seeds", the closest to the first and second variants of the claimed utility model for the combination of essential features. The product is a round ring formed by a round-shaped test tow containing wheat flour, yeast, granulated sugar, salt. On the upper surface of the product contains a layer of poppy ("Collection of technological instructions for the production of bakery products, M .: Preiskurantizdat, Ministry of bakery products of the USSR, 1989, p. 39, 295, 307).

Known lamb bakery product "Drying with sesame seeds", the closest to the third and fourth options of the proposed solutions for the combination of essential features. The product is a round ring formed by

rounded test harness and contains wheat flour, yeast, granulated sugar, salt. On the upper surface of the product there is a layer of sesame seeds (patent No. 38266 for the utility model "BARANIC BAKERY PRODUCT" DRYING WITH SESAME ", published 2004.06.10).

These well-known lamb bakery products have a longer (up to 60 days) shelf life. In addition, the presence of a layer of poppy or 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, the solution of which the claimed utility model is directed, is to improve the quality characteristics of the sheepskin bakery products and expand their range.

All the claimed variants of the utility model provide the same technical result, achieved as a result of solving the task, - increasing the shelf life of the bakery product.

According to the first embodiment of the claimed utility model, in all cases the specified technical result is achieved by the fact that the lamb bakery product is made in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which there is a layer of poppy seeds, additionally contains a layer of poppy seeds located on the lower surface of the product.

According to the second variant, in all cases of execution, the indicated technical result is achieved by the fact that a lamb bakery product made in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which a layer of poppy seeds is located, additionally contains on the bottom surface of the product is a layer of sesame seeds.

According to the third option, in all cases of execution, the specified technical result is achieved by the fact that the lamb bakery product, made in the form

a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which a layer of sesame seeds is located, further comprises a layer of sesame seeds located on the lower surface of the product.

According to the fourth embodiment, in all cases of execution, the indicated technical result is achieved in that a lamb bakery product made in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which a sesame seed layer is located, additionally contains on the bottom surface of the product is a layer of poppy seeds.

The claimed variants of the utility model differ only in features that determine the qualitative composition of the layer located on the upper and lower surface of the product ("poppy seed layer" or "sesame seed layer"), while the presence of any of these signs in combination with other signs characterizing the claimed options utility model, provides the same technical result - "increase shelf life". In this regard, relying on clauses 3.3.1. (7) and clause 3.3.2.4 of the "Rules for the compilation and filing of an application for a utility model", the claimed variants of the utility model are characterized in one independent paragraph of the formula containing, as an alternative, a feature that determines the qualitative composition of the layer located on the upper and lower surfaces of the product - “a layer of poppy seeds or sesame seeds”.

For all variants of the claimed utility model, it is preferable that the dimensions of the inner and outer diameters of the ring formed by the test bundle of round cross section are correlated as (18-31) :( 38-53) mm.

For all declared variants, it is preferable that the lamb bakery product additionally contains granulated sugar.

In individual cases, all declared variants of the bakery product may additionally contain an oil-containing component.

In some cases, all declared variants of a bakery product may additionally contain a flavoring component.

For all of the claimed options, it is preferable that the content of poppy seeds or sesame seeds on the upper surface of the lamb bakery product was 1.0-15.0% by weight of flour.

For all of the claimed options, it is also preferable that the content of poppy seeds or sesame seeds on the lower surface of the sheepskin bakery product was 1.0-15.0% by weight of flour.

A comparable analysis of the options for the proposed solution with the prototypes shows that in all cases it differs from the known ones by the presence of an additional layer of poppy seeds or sesame seeds on the lower surface of the product.

In individual specific forms of execution, all variants of the proposed solutions differ from the known following essential features:

- dimensions of the inner and outer diameters of the ring correlated as (18-31) :( 38-53) mm;

- the presence of granulated sugar;

- the presence of an oily component;

- the presence of a flavoring component;

- the content of sesame seeds or poppy seeds on the upper surface, comprising 1.0-15.0% by weight of flour.

- the content of sesame seeds or poppy seeds on the lower surface of 1.0-15.0% by weight of flour.

The execution of a bakery bakery product in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, as well as the presence of a layer of poppy seeds or sesame seeds on the upper and lower surfaces of the product provides a longer conservation of moisture in the finished product, which affects 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 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 improves the organoleptic characteristics of the finished product (a more pleasant smell, thin-walled porosity).

When the content of sesame seeds or poppy seeds is less than 1.0%, the area of the upper or lower surface is not completely covered. When the sesame or poppy content is greater than 15.0%, its amount exceeds the amount necessary to cover the area of the upper or lower surface of the product, excess grains are poured on under the oven, burn, resulting in deterioration in the taste of the finished product.

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 bread and bakery product "Round drying with sesame seeds or poppy seeds on the upper and lower surfaces" - General view with a cut, a top view and a view along section AA in general view for options No. 1-4 of the claimed group of useful models.

Lamb bakery product "Drying round with sesame seeds or poppy seeds on the upper and lower surfaces" is a ring 1 of a round shape formed by a test rope 2 of rounded section. Containing wheat flour, yeast, granulated sugar, salt. On the upper surface of the ring 1 is a layer 3 containing for the first and second variants of the product - poppy seeds, and for the third and fourth variants of the product - sesame seeds. On the lower surface of the product is layer 4, containing poppy seeds for the first and fourth product variants, and sesame seeds for the second and third product variants. The dimensions of the inner d and outer D diameters of the ring 1 are correlated as (18-31) :( 38-53) 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 an annular 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. The upper surface of the dough pieces is moistened and, using a special device, a layer of 3 poppy seeds (for the first or second variants of the utility model) or a layer of sesame seeds (for the third or fourth variants of the utility model) is rolled onto it.

The molded dough pieces in the form of rings 1 of a round shape from the conveyor belt of the dividing-seaming machine are transferred to the surface finished under the oven, containing the applied layer of 3 poppy seeds or sesame seeds, down. On the hearth of the furnace, the dough pieces are proofed. Then the upper surface of the spaced dough pieces is moistened and a layer of 4 poppy seeds or sesame seeds is applied to it with a special device.

The scalding of the dough pieces is carried out in a separate steam chamber. Baking is done in tunnel or other type furnaces. Baking options depend on the type of oven.

Baked products are cooled and packaged in accordance with GOST 30354-96.

Specific examples of execution, 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 option No. 1 (Lamb bakery product "Drying round with poppy seeds on the upper and lower surfaces").

Tab. 1 name of raw materials Raw material consumption, kg Premium baking wheat flour 100.0 Pressed baker's yeast 0.4 Edible salt 1.5 Granulated sugar 1.0 Margarine 3.0 * Poppy 5.0 TOTAL 110.9 *) 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 option No. 2 ("Drying round with poppy seeds on the upper and sesame seeds on the lower surfaces") and option No. 4 ("Drying round with poppy seeds on the upper and poppy seeds on the lower surfaces") of the claimed utility model.

Tab. 2 name of raw materials Raw material consumption, kg Premium baking wheat flour 100.0 Pressed baker's yeast 0.4 Edible salt 1.5 Granulated sugar 1.0 Margarine 3.0 * Poppy 2.5 Sesame 7.0 TOTAL 115.4

*) 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. 3

Table 3 shows an example of the ratio of parts of raw materials by weight per 100 kg. flour for the manufacture of option No. 3 ("Drying round with sesame seeds on the upper and lower surfaces").

Tab. 3 name of raw materials Raw material consumption, kg Premium baking wheat flour 100.0 Pressed baker's yeast 0.4 Edible salt 1.5 Granulated sugar 1.0 Margarine 3.0 * Sesame 12.0 TOTAL 117.9 *) 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 (7)

1. A lamb bakery product made in the form of a round ring formed by a round-shaped test tow containing wheat flour, yeast, salt, on the upper surface of which there is a layer of poppy seeds or sesame seeds, characterized in that it further comprises a layer of poppy seeds or sesame seeds on the bottom surface of the product. 2. The lamb bakery product according to claim 1, characterized in that the dimensions of the inner and outer diameters of the ring formed by the test rope of round cross section are correlated as (18-31) :( 38-53) mm. 3. The lamb bakery product according to claim 1, characterized in that it further comprises granulated sugar. 4. The lamb bakery product according to claim 1, characterized in that it further comprises an oil-containing component. 5. Lamb bakery product according to claim 1, characterized in that it further comprises a flavoring component. 6. Lamb bakery product according to any one of claims 1 to 5, characterized in that the content of poppy seeds or sesame seeds on the upper surface is 1.0-15.0% by weight of flour. 7. Lamb bakery product according to any one of claims 1 to 5, characterized in that the content of poppy seeds or sesame seeds on the lower surface is 1.0-15.0% by weight of flour.