Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
  • A21D13/46—Croutons
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/60—Deep-fried products, e.g. doughnuts

Definitions

• the invention relates to the food industry and catering, in particular, to methods for the preparation of flour confectionery products, namely: crackers (croutons).
• the disadvantages of the known methods is its complexity, the need during the drying and baking operations to provide the specified (calculated) moisture loss rates, as well as the temperature regime during drying, which should be at least 65% of the highest temperature when baking products. If these modes of operation are violated, the products may have increased fragility or vice versa stiffness, which requires prolonged retention in the mouth to soften them.
• a known method for the production of cracked products including the formation of semi-finished products from yeast dough and frying them in heated vegetable raw materials (fat) and in the field of microwave currents in a microwave oven (see SU, copyright 501731, A21 D 8/06, 1976 .). Crackers obtained according to
• the closest technical solution of the present invention is a method for making crackers, including baking bread from wallpaper flour in accordance with GOST 2077-84, followed by holding the bread at room temperature for 18-36 hours to prevent crushing of the surface layer of the product blanks, slicing bread into cracked blanks, loading them into a conveyor oven for roasting and drying, after which they carry out the cooling of crackers to a temperature of 30-50 degrees C and filling them into a drum-mixer.
• When rotating the drum vegetable oil is first sprayed, and then crackers are sprinkled with a mixture of salt and powdered food flavorings (see RU patent 2248127, A21 D13 / 08, 2005).
• crackers should have a wide range of diverse flavoring properties.
• the known method is technologically difficult to implement, because when carrying out it is necessary to use a continuous conveyor furnace.
• the disadvantage of this method is the impossibility of providing vegetable oil with impregnated all the surfaces of crackers in large batches, for example, 30 kg during rotation of the drum and, consequently, the uneven distribution of flavoring additives on the surfaces of finished products, as well as the impossibility of obtaining a crispy crust .
• the closest technical solution of the present invention is a method for the preparation of crackers (croutons)
• the technical task of the present invention is to expand the assortment of cracker product by obtaining products with a variety of organoleptic and crunchy properties, by frying bread billets in a deep fryer of various types and capacities, and not drying them in a conveyor or rotary kiln.
• the technical result of the invention is to provide a cracked product (crouton) suitable for use as a “fast food” product with a long shelf life without breaking shape, ensuring the quality of the organoleptic properties of the product by uniform distribution and retention of food flavoring additives on the surface of the finished product.
• SUBSTITUTE SHEET (RULE 26)
• a method for producing a cracked product comprising using baked bread from yeast dough, holding it, slicing bread into blanks, frying them, cooling them, removing excess fat and applying a flavoring additive to the products in a mixer drum
• frying of bread blanks is carried out in a fryer (about a frying oven) in heated vegetable refined, deodorized oil, or deep-frying fat at a temperature of 140-170 degrees C for 5-9 minutes, when using
• the use of a closed fryer under pressure reduces the frying time of the workpieces 1 10-140 degrees C for 3-5 minutes, and the products are cooled in the open air at room temperature for 30-60 minutes, to remove excess oil from the products for 5 - 7min a centrifuge is used, then a food powder or liquid flavoring additive is fed to a drum-mixer (jerry machine) in the amount of 1 -4% of the mass of the volume of loaded products.
• the bread is cut into blanks in the form of slices of round shape with a thickness of 5-10 mm or cubes with a rib size of 5-15 mm or slices of rectangular cross section with a thickness of 5-15 mm.
• bread baked from yeast dough using rye or rye-wheat or wheat flour is used.
• sunflower or soybean, or corn, or olive oil, or deep-fat oil is used as a vegetable oil.
• a mixture of edible salt and powdered dried garlic is used as a flavoring additive.
• a bacon-flavored additive is used as a food flavoring additive.
• a cheese flavoring additive is used as a food flavoring additive.
• an additive with the taste of pickled cucumbers is used as a food flavoring additive.
• a black caviar flavor additive is used as a food flavoring additive.
• a barbecue flavor supplement is used as a food flavoring additive.
• SUBSTITUTE SHEET (RULE 26) bread blanks use baked and seasoned bread of their yeast dough. In this case, bread or bakery products baked using rye or rye-wheat or wheat flour are used. Exposure of bread in warehouses (indoors) at room temperature must be carried out for 3-10 hours in order to prevent jamming of the surfaces of the bread blanks, i.e. exposure is necessary to facilitate the slicing of bread to form a given shape of the blanks in the form of slices of round shape or cubes or slices of rectangular cross section. Slicing bread into blanks can be done manually or mechanically using known devices designed for this purpose: knives or sliced devices (universal machines for cutting bread).
• bread is cut into blanks in the form of round slices from 5 to 10 mm thick or in the form of cubes with ribs from 5 to 15 mm or in the form of rectangular slices from 5 to 15 mm thick.
• the process of roasting is carried out.
• Roasting is carried out in a deep fryer (about a frying oven) by immersing the billets in heated vegetable oil to a temperature of 140-170 degrees C for 5-7 minutes. and mixing them.
• the temperature and frying time are reduced to 1 10-140 degrees C, time 3-5 min.
• refined, deodorized oil is used as vegetable oil: sunflower or soy or corn or olive oil.
• roasting can vary depending on the design of the fryer, its power and the mass of the loaded workpieces. After frying, croutons are placed in an open container and incubated for 30-60 minutes. cooling outdoors at room temperature. During this period, moisture redistribution occurs in the mass of the product. Since the products are made from different types of bread (baked from yeast dough using rye or rye-wheat or wheat flour), their frying time will be different. The temperature of roasting rye or rye-wheat billets of 150-170 degrees C for 5-7 minutes., Wheat billets of 140-150 degrees C for 5 minutes.
• SUBSTITUTE SHEET (RULE 26) a powdery or liquid flavoring additive during rotation of the drum in an amount of 1-4% of the mass of the volume of loaded products.
• various natural spices are used as additives, such as: a mixture of salt and dry minced garlic, or food flavoring additives containing salt, sugar, flavor and aroma enhancers (E 621, E 627, E 631), natural and identical to natural flavors, essential oils of natural spices with the taste of bacon, cheese, mushrooms, pickled cucumbers, black caviar, ketchup, barbecue.
• the total mixing time is 2-3 minutes. At the end of mixing, the finished product is removed from the coating machine, sent to the packaging.
• the method of preparation of cracked products according to the present invention allows to simplify the technology for the preparation of small crackers (croutons), to reduce the time of frying the workpieces with an increase in fryer power.
• a closed fryer under pressure it is possible to cook products at lower temperatures, this saves energy and production costs, and allows you to get a healthy product with a crispy golden crust, to obtain a product with organoleptic properties that are different from existing crackers.
• a centrifuge the amount of fat residues in the products during packaging is reduced, this allows to increase the consumer quality of the product, to reduce the loss of flavor additives.
• Example 1 To prepare croutons with garlic, bread baked from yeast dough using rye-wheat flour and aged at room temperature for 3-7 hours is used. Bread is cut into blanks in the form of slices of rectangular cross section with a thickness of 5-10 mm is carried out manually using threaded devices. After that, the frying process is carried out in a deep fryer, immersing the billets in sunflower oil heated to a temperature of 150-160 degrees C for 7 minutes. Then the products are cooled in the open air at room temperature for 30 minutes. To remove excess fat, croutons are poured into a centrifuge for 5-7 minutes. Next, the product is loaded into the mixer drum and during its rotation for 3 minutes serves a mixture of salt and finely ground dry garlic in an amount of not more than 3% of the mass of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.
• Example 3 For the preparation of croutons with the taste of bacon using bread baked from yeast dough, using rye-wheat flour, and aged at room temperature for 3-7 hours. Bread is cut into blanks in the form of slices of rectangular section with a thickness of 7 mm, carried out mechanically using a universal machine for cutting bread. After that, the frying process is carried out in a deep fryer, immersing the billets in soybean oil heated to a temperature of 150-160 degrees C for 7 minutes. Then the products are cooled in the open air at room temperature for 30 minutes. To remove excess fat, croutons are poured into a centrifuge for 5-7 minutes.
• the product is loaded into a drum mixer and, when it is rotated for 2 minutes, a powdery flavoring additive with bacon flavor is served in an amount of 4% by weight of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.
• Example 4 For the preparation of croutons with the taste of cheese using bread baked from yeast dough using wheat flour and aged at room temperature for 8-10 hours. Bread is cut into blanks in the form of slices of round shape 5 mm thick, carried out mechanically using a universal machine for cutting bread. After that, the frying process is carried out in a deep fryer, immersing the billets in corn oil heated to a temperature of 140 degrees C for 5 minutes.
• Example 5 For the preparation of croutons with the taste of pickled cucumbers using bread baked from yeast dough using rye-wheat flour and aged at room temperature for 3-7 hours. Bread is cut into billets in the form of slices of rectangular section 12 mm thick, carried out mechanically using a universal machine for cutting bread. After that, the frying process is carried out, we use a closed fryer under pressure, immersing the workpieces in a frying fat heated to a temperature of 1 10-120 degrees C for 7 minutes. Then the products are cooled in the open air at room temperature for 30 minutes. To remove excess fat, croutons are poured into a centrifuge for 5-7 minutes.
• the product is loaded into the mixer drum and, when it is rotated for 2 minutes, a powdered flavoring additive with the taste of pickled cucumbers in the amount of 3% by weight of the volume of loaded products is served. Finished products are unloaded from the drum and sent to the packaging.
• Example 6 To prepare croutons with the taste of pickled cucumbers, bread baked from yeast dough using rye - wheat flour and aged at room temperature for 7-10 hours is used. Bread is cut into billets in the form of cubes with a rib size of 10 mm, mechanically using a universal machine for cutting bread. After that, the frying process is carried out in a deep fryer, immersing the billets in soybean oil heated to a temperature of 160 degrees C for 7 minutes. Then the products are cooled in the open air at room temperature for 60 minutes. To remove excess fat, croutons are poured into a centrifuge for 7 minutes.
• the product is loaded into the mixer drum and, when it is rotated for 2 minutes, a powdery flavoring additive with the taste of pickled cucumbers in the amount of 3% of the mass of the loaded product is served. Finished products are unloaded from the drum and sent to the packaging.
• the products are loaded into the mixer drum and, when it is rotated for 2 minutes, a powdered flavoring additive with the taste of black caviar is served in an amount of not more than 4% of the mass of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.
• Example 8 For the preparation of croutons with the taste of barbecue use bread baked from yeast dough using rye flour and aged at room temperature for 8-10 hours. Bread is cut into billets in the form of slices of round shape with a thickness of 7 mm, the width is carried out mechanically using a universal machine for cutting bread. After that, the frying process is carried out in a deep fryer, immersing the billets in corn oil heated to a temperature of 140 degrees C for 5 minutes. Then the products are cooled in the open air at room temperature for 60 minutes. To remove excess fat, croutons are poured into a centrifuge for 7 minutes.
• the products are loaded into the mixer drum and, when it is rotated for 2 minutes, a powdery flavoring additive with shish kebab flavor is served in the amount of 4% of the mass of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.
• Example 9 For the preparation of croutons with the taste of shish kebab use bread baked from yeast dough using rye-wheat flour and aged at room temperature for 3-7 hours. Bread is cut into blanks in the form of slices of rectangular cross section with a thickness of 10 mm, mechanically using a universal machine for cutting bread. After that, the frying process is carried out in a deep fat fryer, immersing the workpieces in a deep fat oil heated to a temperature of 150-160 degrees C for 5-7 minutes. Then carry out the cooling of products on open
• SUBSTITUTE SHEET (RULE 26) air at room temperature for 60 minutes To remove excess fat, croutons are poured into a centrifuge for 3-5 minutes. Next, the products are loaded into the mixer drum and, when it is rotated for 2 minutes, a powdery flavoring additive with barbecue taste is served in an amount of not more than 3% of the mass of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.
• Example 10 For the preparation of croutons with the taste of bacon, use bread baked from yeast dough using rye-wheat flour and aged at room temperature for 7-10 hours. Bread is cut into blanks in the form of cubes 8 mm thick, mechanically using a universal machine for cutting bread. After that, the process of frying in a closed fryer is carried out under pressure, immersing the workpiece in a sunflower oil heated to a temperature of 1 10 degrees C for 3 minutes. Then the products are cooled in the open air at room temperature for 30 minutes. To remove excess fat, croutons are poured into a centrifuge for 5-7 minutes.
• the products are loaded into the mixer drum and, when it is rotated for 2 minutes, a flavoring additive with bacon flavor is served in an amount of not more than 3% of the mass of the volume of loaded products. Finished products are unloaded from the drum and sent to the packaging.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Confectionery (AREA)

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• 2008
  • 2008-05-23 RU RU2008120322/13A patent/RU2370958C1/ru active
• 2009
  • 2009-04-03 WO PCT/RU2009/000158 patent/WO2009142536A1/ru active Application Filing
  • 2009-04-03 DE DE112009001213T patent/DE112009001213T5/de not_active Withdrawn

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