RU67818U1 - BREAD SUGAR - Google Patents

Abstract

A colored bread crumbs is presented, which represents a product with low humidity and a porous structure, having a three-dimensional shape and containing at least one food coloring. A cracker may have a single color, spotty color or multi-color color, made in the form of alternating stripes.

Description

The utility model relates to the field of food industry, to the baking industry, and more specifically to bread crumbs.

Known cracker bakery product - rich wheat cracker, which is a flour baking product with low humidity and a porous structure, having a three-dimensional shape. This well-known cracked bakery product is obtained by cutting into slices of a cracker or a tourniquet baked from dough containing wheat flour, yeast, granulated sugar, salt and an oil-containing component, and then drying them. The moisture content of the product does not exceed 12% ("Collection of technological instructions for the production of bakery products", Preiskurantizdat, M, 1989, pp. 325-338, GOST 8494-96 "Wheat biscuits"). A known product is characterized by low manufacturing costs. However, the taste of crackers does not differ in originality, which may not satisfy a significant part of consumers who want to diversify their table.

The closest technical solution for the combination of essential features in relation to the claimed object is a bakery product (patent 41571 for a utility model, class A21D 13/00). This is a well-known cracked bakery product - bread cracker is a flour baking product with low humidity up to 12% and a porous structure, having a three-dimensional shape with flat upper and lower surfaces, while on the upper surface of the product there is a layer of sesame seeds or poppy seeds. The presence of a layer of sesame seeds or poppy seeds improves the taste of the product.

However, these breadcrumbs do not have good crunchy properties (humidity of about 12%) and when stored by shedding sesame seeds and poppy seeds, a lot of crumbs are obtained. Crackers can not have a variety of forms, due to the obligatory presence of flat surfaces covered with poppy seeds or sesame seeds. Rusks do not have an additional taste and aroma, since they do not provide for the content of food flavoring additives, which leads to a limitation of their consumer properties.

The utility model is based on the task of improving their presentation and consumer properties, as well as expanding the flavoring properties of bread crackers and preserving their organoleptic properties during long-term storage.

The problem is solved by the fact that a bread cracker is proposed, which is a flour baking product with low humidity and a porous structure, having a three-dimensional shape, which contains at least one synthetic food coloring for coloring. The resulting colored bread crumbs can have a single color, spotty color, or when it contains at least two synthetic food colors, multicolor color in the form of alternating stripes, for example, such as "Zebra".

The presence of a synthetic food coloring strengthens the porous structure of a cracker, thereby improving its crunchy properties without increased fragility (the presence of crumbs) during storage, and helps to increase consumer interest, especially for baby food, due to the variety of bulk shapes and colors. The content of such dyes in crackers increases their shelf life above 90 days without compromising organoleptic properties.

In a vacuum package, crackers are stored for about two years without changing the organoleptic properties.

Preferably, the bread crouton had overall dimensions located in the range: length (17-125) mm, width (5-20) mm and thickness from (5-15) mm. A bread cracker can be in the form of a cube or strip (straws) or a cylinder or round (rolls). This size and shape of bread crumbs correspond to the consumer properties of "fast food" (such as chips), getting full with a small amount of product. The variety of forms is determined by consumer demand, as well as non-waste production in the manufacture of crackers .. Colored bulk form improves the presentation of products and helps to expand the assortment of bread crackers used, for example, for baby food ..

It is preferable that the moisture content of crackers is 3-8%, which, together with the dye, retains its crisp properties for a long time and does not crumble when stored in the package.

The content of at least one food coloring is preferably selected in the range of 3-6% by weight of the flour. This dye content provides good intensity and the desired color of crackers without changing its taste, depending on the selected recipe ingredients of the bread. The amount of food dyes introduced into a cracker is determined by its presentation and consumer properties.

According to a utility model, it is proposed to use dye blue shiny E133 (powder of dark violet color), dye Karmuazin E122 (red powder), dye Ponso E124 (red powder), dye Tartrazine E102 (yellow powder), dye green

brilliant B 11 (brown powder). Food colors used for coloring bread crumbs were made by NEELIKON FOOD DYES AND CHEMICALS LIMITED (India) by order of Teresa Inter LLC.

Dye powders are highly soluble in alcohol and have very good light fastness in water (color intensity pH 3 is 12). very good heat resistance, more than 250 C, resistance to fruit acids., have a long shelf life. Due to heat resistance, the dye does not break down during the heat treatment of dough pieces and does not change the taste properties of crackers determined by the recipe ingredients. Lightfastness of dyes provides deep uniform coloring of the product. The indicated list of food colors is provided only as examples for the production of crackers. You can use any food coloring used in the baking industry.

We offer bread crumbs contain flour, yeast, granulated sugar, salt, and the flour may be wheat or mixed with rye flour.

For the use of crackers in diet food, it is proposed to introduce dietary fiber, for example, bran, into the composition of the ingredients. In some cases, the implementation of breadcrumbs may contain wheat flour, yeast, granulated sugar, salt and dietary fiber, for example, bran. To improve the organoleptic properties of crackers and increase its shelf life, it is proposed to introduce an oil-containing component, for example, sunflower oil or palm vegetable oil AS 1, into the bread recipe. The presence of an oil-containing component increases the shelf life of the product.

To increase the nutritional value of crackers, it is advisable to add vitamin E to the oil-containing component.

To improve the taste of crackers, it is advisable to add liquid flavoring to its formulation when making bread.

It is advisable to treat crackers, mainly its surface, with flavor additives to acquire additional taste and aroma, which will provide them with a preference for “fast food” as a snack with beer, salads and dieting.

In the future, a useful model of bread cracker will be described in detail in the description with reference to the accompanying drawings, in which:

figure 1 schematically depicts a bread cracker with a single color in the form of a strip, in a perspective view;

figa - bread crumbs with multi-color in the form of an oval cylinder with multi-color in the form of alternating stripes;

figb is the same, a top view.

Figa - bread crumbs with a single color round cylinder containing dietary fiber;

Figb is the same, a top view.

Bread cracker 1, is a flour baking product (figure 1), has a three-dimensional shape in the form of strips. The cracker can have any volumetric shape with overall dimensions lying in the range: length L (17-125) mm, width B (5-20) mm and height h from (5-15) mm. Cracker 1 has a porous structure and low humidity, which is in the range of 3-8% .. Rusk 1 contains one synthetic food coloring 2, which provides a single color due to distribution throughout its volume. Depending on the kneading of color dough, you can get a cracker with a spotty color (not shown in the drawings).

Figure 2 (a, b) shows bread cracker 3 containing three synthetic food "dyes and having a multicolor color in the form of alternating stripes 4, 5, 6.

On figa, b presents one-colored bread cracker 1 containing one synthetic food coloring 2 and additives from dietary fiber 7, for example, in the form of bran, which enriches the value of the product and promotes digestion.

Colored bread crumbs, according to a utility model, are prepared predominantly from wheat bread or wheat-rye bread .. The technological process includes: preparing color dough, cutting it, molding color dough into loaves, proofing, baking, keeping the loaves, cutting them into volumetric slices in the form of, for example, cubes, strips, cylinders, drying and cooling of finished bread crumbs.

The dough for colored bread crumbs is prepared in a dough-free manner in a dough mixing machine by loading flour, yeast, salt, water, and a synthetic food coloring diluted in water. If the diluted dye is introduced into the flour before mixing with the other components, a dough uniformly colored in one color is obtained, followed by the production of uniformly colored crackers .. If the food coloring is introduced after kneading the dough, due to the uneven coloring of the dough, the bread cracker is spotted. In the case of using two or more dyes, they prepare batches for each color of the dough separately, followed by feeding them in portions into the test hopper of the forming machine. Kneading is carried out for 10-15 minutes, depending on the design of the machine. An oil-containing component with vitamin E or liquid flavor added to it may be added to the recipe ingredients.

As an oily component, vegetable oil or palm vegetable oil can be used - AS1 shortening or AS10 shortening

The temperature of the color test after kneading is from 26 to 28 ° C. Dough fermentation in a bowl - 60-90 min. Ready colored dough is divided into dough pieces and stacked in the appropriate form, and then sent to the proofing. The proofing of the formed colored blanks is carried out in proofers for 50-100 minutes. depending on the conditions of the proofing.

Next, baking is done in baking ovens lasting in a humidified baking chamber at a temperature of 190-200 ° C for 20-30 minutes.

Baked colored semi-finished products (loaves) are placed on plywood sheets or in trays on the lower crust or rib and placed in a cooler (cooler). After 24 hours, the loaves are cut on disk, sawmills or other bread-slicing machines into slices of volumetric form as shown in Figs. 1 (a) and 2 (a, b), 3 (a, b). The obtained raw slices (semi-finished products) are dried for 25-40 minutes. at a temperature of 165-210 ° C, then cooled and get the finished product - colored bread crumbs with a moisture content of 3-8%.

To improve the taste, the finished colored crackers are drazhirovaniem. Crackers are placed in a coating drum, under pressure, oil is sprayed onto them through nozzles and then powders of food flavoring additives in an amount of 3 to 6 wt.% Are sprayed from a disk plate. Food additives can be both gastronomic (meat, fish), and fruit (fruits, berries, citrus fruits) and confectionery (chocolate, honey). It is possible to apply a certain taste to each color of crackers, as well as mixing crackers with different tastes.

For the preparation of crackers having a taste, for example, chicken with ketchup, the chicken flavor is applied separately to the brown cracker, and ketchup is applied to the red cracker. Then two types of crackers are mixed together in a coating drum. The resulting product carries two tastes in one.

Below are specific examples of obtaining the claimed colored bread crumbs.

Table 1 presents an example of prescription ingredients by weight per 100 kg of flour for the manufacture of colored crackers.

Table Name of prescription ingredients (s.i.) The ratio (RI) by weight (relative to the average dosage), kg Dosage limit R.I., wt% min middle max Premium or first grade wheat flour 100.0 93.8 92.04 89.4 Food coloring 3.0 2 2.65 5 Pressed Bakery Yeast 3.0 2 2.65 2,8 Edible salt 1,0 0.7 0.89 0.9 Granulated sugar 2.0 1,5 1.77 1.9 Total 109 one hundred one hundred one hundred

As a dye, food colors are used: dye blue shiny E133; dye karmauzin E122 - red powder; PONSO E124 dye - red powder; dye Tartazin E102 - yellow powder; dye green shiny B11.

Table 2 presents an example of prescription ingredients by weight per 100 kg of flour for the manufacture of colored bread crumbs with the addition of palm vegetable oil - AS1 shortening.

table 2 Name of prescription ingredients (s.i.) The ratio of R.I. by weight (relative to the average dosage), kg Dosage limit P.I., wt.% min middle max Premium or first grade wheat flour 100.0 90.8 88.5 85,4 Food coloring 3.0 2 2.65 5 Pressed Bakery Yeast 3.0 2 2.65 2,8 Edible salt 1,0 0.7 0.89 0.9 Granulated sugar 2.0 1,5 1.77 1.9 Shortening AS1. 4.0 3.0 3,54 four TOTAL 113 one hundred one hundred one hundred

Table 3 presents an example of prescription ingredients by weight per 100 kg of flour for the preparation of colored bread crumbs with the addition of dietary fiber and an oil-containing component.

Table 3 Name of prescription ingredients (s.i.) The ratio of R.I. by weight (relative to the average dosage), kg Dosage limit P.I., wt.% min middle Max Premium or first grade wheat flour 100.0 90.1 87.0 81.9 Food coloring 3.0 2 2.65 5 Pressed yeast 3.0 2 2.65 2,8 bakery Edible salt 1,0 0.7 0.89 0.9 Granulated sugar 2.0 1,5 1.77 1.9 Shortening AS1. 4.0 3.0 3,54 four Alimentary fiber 2,5 0.7 1,5 3,5 TOTAL 115.5 one hundred one hundred one hundred

Table 4 presents an example of prescription ingredients by weight per 100 kg of flour for the preparation of colored bread crumbs with the addition of food flavoring additives.

Table 4 Name of prescription ingredients The ratio of R.I. by weight (relative to the average dosage), kg Dosage limit P.I., wt.% min middle Max Premium or first grade wheat flour 100.0 88.34 87.7 87.34 Food coloring 3.0 2.64 2.64 2.64 Pressed Bakery Yeast 3.0 2.64 2.64 2.64 Granulated sugar 2.0 1.75 1.75 1.75 Refined deodorized vegetable oil 2,5 2.19 2.19 2.19 Food flavoring additive 3.0 2.0 2.64 3.0 Iodized salt 0.5 0.44 0.44 0.44 TOTAL 114 one hundred one hundred one hundred

Note: - to increase the shelf life, you can use palm oil (AS1 shortening), AS10 shortening is also possible.

Table 5 presents an example of prescription ingredients by weight per 100 kg of flour for the preparation of colored bread crumbs with the addition of food flavoring additives and the introduction of vitamin E in the oil.

Table 5 name of raw materials The ratio of parts by weight (relative to the average dosage), kg The dosage range, wt.% min middle max Premium or first grade wheat flour one hundred 87.7 87.7 87.7

Food coloring 3 2.64 2.64 2.64 Pressed Bakery Yeast 3 2.64 2.64 2.64 Granulated sugar 2 1.75 1.75 1.75 Refined deodorized vegetable oil 2.45 2.17 2.15 2.13 Vitamin E 0.05 0.02 0.04 0.06 Food flavoring additive 3.0 2.64 2.64 2.64 Iodized salt 0.5 0.44 0.44 0.44 TOTAL 114 one hundred one hundred one hundred

Table 6 presents an example of prescription ingredients by weight per 100 kg of flour for the preparation of colored bread crumbs with the addition of food flavoring additives and the introduction of vitamin E and liquid flavoring in the oil.

Table 6 Name of prescription ingredients The ratio of R.I. by weight (relative to the average dosage), kg Dosage limit P.I., wt.% min middle max Premium or first grade wheat flour one hundred 86.6 86.6 86.6 Food coloring 3.0 2,56 2,56 2,56 Pressed Bakery Yeast 3.0 2,56 2,56 2,56 Granulated sugar 2.0 1.74 1.74 1.74 Refined deodorized vegetable oil 2.45 2,5 2.2 2.0 Vitamin E 0.05 0.04 0.04 0.04 Food flavoring additive 3.0 2,56 2,56 2,56 Iodized salt 0.5 0.44 0.44 0.44 Flavoring 1,5 1,0 1.3 1,5 TOTAL 115.5 one hundred one hundred one hundred

Claims (19)

1. Colored bread cracker, which is a flour baking product with low humidity and a porous structure, having a three-dimensional shape, characterized in that it contains at least one synthetic food coloring for coloring said cracker. 2. Cracker according to claim 1, characterized in that it has a single color. 3. Cracker according to claim 1, characterized in that it has a spotty color. 4. Bread crouton according to claim 1, characterized in that it contains at least two of these synthetic food colors and has a multi-color color, made in the form of alternating stripes. 5. Bread cracker according to any one of claims 1 to 4, characterized in that it has overall dimensions lying in the range: length (17-125) mm, width (5-20) mm and thickness from (5-15 ) mm. 6. Bread cracker according to claim 5, characterized in that it has the form of a cube or strip, or a cylinder. 7. Bread cracker according to claim 1, characterized in that its moisture content is 3-8%. 8. The bread cracker according to claim 1, characterized in that it contains 3-6% of a synthetic food coloring taken from the mass of flour. 9. Bread cracker according to any one of claims 1 to 4, 6, 7, 8, characterized in that the dye contains blue shiny E133 as a dye. 10. Bread cracker according to any one of claims 1 to 4, 6, 7, 8, characterized in that the dye contains karmuazin E122 as a dye. 11. Bread cracker according to any one of claims 1 to 4, 6, 7, 8, characterized in that the dye contains Ponceau dye E124. 12. Bread cracker according to any one of claims 1 to 4, 6, 7, 8, characterized in that the dye contains dye Tartrazine E102. 13. Bread cracker according to any one of claims 1 to 4, 6, 7, 8, characterized in that. which as a dye contains dye green shiny B11. 14. Bread cracker according to claim 1, characterized in that it contains flour, yeast, granulated sugar and salt. 15. Bread cracker from p. 14, characterized in that it further comprises dietary fiber. 16. Bread cracker according to any one of paragraphs.14, 15, further comprising an oil-containing component or a mixture thereof with vitamin E. 17. Bread cracker according to claim 14, characterized in that it further comprises a flavoring. 18. Bread cracker according to any one of claims 1 to 4, 6-8, 14, 15, 17, characterized in that it contains a food flavoring additive. 19. Bread cracker according to claim 18, characterized in that the said food flavoring additive is applied to its surface.