WO2022005326A1

WO2022005326A1 - Method for preparing items made from dough having a fruit-berry filling

Info

Publication number: WO2022005326A1
Application number: PCT/RU2021/000245
Authority: WO
Inventors: Андрей Васильевич КРАСИЛЬНИКОВ
Original assignee: Андрей Васильевич КРАСИЛЬНИКОВ
Priority date: 2020-06-29
Filing date: 2021-06-07
Publication date: 2022-01-06
Also published as: RU2739795C1

Abstract

A method of producing items made from dough with a fruit or berry or fruit and berry filling includes kneading flour dough while adding corn flour in an amount of 10% of the mass of the dough, and a fat component in warm water, in which sugar, salt and yeast are dissolved. The fat component is vegetable oil or olive oil, in a quantity of 0.2 kg per 10 kg of dough. In addition, a raising agent is added to the dough in a quantity of 0.018-0.020 kg per 10 kg of dough. The filling is made from fresh fruits and berries with the addition of a thickening agent and lemon juice in a quantity of 2% to the mass of the filling, with subsequent heating of the filling to a temperature of 70-80°C. Finished items are formed having a round or elongated shape and a weight of 30-40 grams, and the finished items are deep-fried at a temperature of 160-180°C. The method makes it possible to improve the quality of the finished product, preserve the organoleptic properties of the deep-fried products, in particular the softness of the items, and to reduce the quantity of absorbed frying oil in the finished items.

Description

DESCRIPTION OF THE INVENTION

Invention title

METHOD FOR PREPARING PASTRY PRODUCTS WITH FRUIT AND BERRY FILLING

TECHNICAL FIELD OF THE INVENTION

The invention relates to the food industry, in the field of satisfying the vital needs of a person in a public catering environment, can be used in public fast food points. The method relates to the technology of preparing dough products with a filling of fruits, berries or with fruit and berry filling, preparation before eating by deep-frying. The method includes preparing a dough, preparing a filling, forming a product, deep-frying the formed products, the possibility of freezing the product and storing it in a sealed package.

LEVEL OF TECHNOLOGY

Known methods of production from dough with fruit filling or berry filling.

There is a known method for the production of filling for flour confectionery, providing for mixing a thermoactive additive in the form of a mixture of wheat flour and starch, a sugar-containing component, a flavoring additive and water in a proportional ratio, after mixing, boiling the filling to a moisture content of 25-35%. (patent RU 2209550 C2, June 14, 2001).

The disadvantage of this method is the insufficiently high taste of the resulting products due to the lack of fresh fruits and a large amount of sugar - granulated sugar 40-43.3% by weight of the filling, components containing reducing sugars - invert syrup -14.5-22.2% to the mass of the filling.

There is a known method for the production of cookies with a filling, providing for the preparation of a flour semi-finished product from dough by mixing flour, powdered sugar, sweetener, invert sugar, fat component, starch, salt, baking powder by kneading the dough in three stages with mixing and adding components after each stage, holding the dough for 120 min, the formation of blanks by the rotary method; baking, then cooling the blanks, ice cream, whipped or jelly-fruit fillings are used as the filling (patent RU 2161408 C1, 07/11/2000).

The disadvantage of this method is the complexity, multistage by stage-by-stage introduction of components into the dough and the duration of the technological process in the process of kneading the dough, while the quality of the resulting products is not high enough due to the lack of useful nutrients due to the use of fruit flavors and sugary substances.

A known method for the production of products from dough with fruit filling, providing for the preparation of dough, fruit filling with the introduction of a thickener, and the process of preparation of the fruit filling is carried out with preliminary division of the filling into separate portions of one or more fruits or slices using injection for each portion of the thickener, consisting of thick sweet syrup made from an aqueous solution of powdered sugar with sugar concentration from 15 to 55% and maintaining the temperature of the glazed filling in the range of 0-15 ° C for 6 -17 minutes (patent RU 2539926 C2, 06.07.2012).

The disadvantage of this method is the insufficiently gelling consistency of the filling, as a result of which the shelf life of finished products is short. The proposed fruit composition and the external design of the dough product are ineffective in industrial production.

The closest essentially to the claimed invention, the prototype, is a method for the production of a pie with fruit filling, including the preparation of dough from flour, yeast, salt, dry milk, vanillin, a fat component, egg melange, preparation of fruit filling from fresh fruit with the introduction of a thickener, making products from dough, baking them, and then cooling to room temperature, then packaging and storage, while margarine is used as a fat component in the amount of 50,000 - 60, 976 kg per 100 kg of flour (patent RU 2148321 C1, 16.10.1998).

The disadvantage of this method is a decrease in the palatability of products when heated in a microwave oven, storage for 11-12 hours does not improve the palatability of products, the technological process for the production of a pie with fruit filling is not effective enough in a fast food system.

The present invention relates to a method for preparing yeast dough products filled with fresh fruits or berries or fruits and berries, either with the addition of spices or without the addition of spices.

SUMMARY OF THE INVENTION

Deep-fried foods have a distinct flavor, aroma and crunchy texture.

Deep-frying refers to the immersion and cooking of finished products in hot oil, which involves heat and mass transfer in order to form the noted unique organoleptic properties of the product in a short cooking time.

The purpose of the proposed invention is the production of a product that has a nutritional biological value of the finished product and its preservation during the culinary processing of the finished product of taste and organoleptic characteristics, carried out by deep-frying, as well as ensuring the economy and quick efficiency in the production of dough products with filling, taking into account the minimization of sizes finished products.

The technical result to be achieved by the claimed invention is to improve the quality of finished products, obtain a filling of a given composition and nutritional value in finished products, reduce material and energy costs for the production of finished products and reduce the duration of the technological process.

The task is achieved by the fact that in the method of producing dough products with various fillings of fresh fruits or berries or mixing fruits and berries either with spices or without spices, including kneading dough from flour, a fat component in warm water with a temperature of 32-35 ° C, in which sugar, salt, yeast are diluted, the preparation of the filling with the addition of a thickener, the new is that during the preparation of the yeast dough, a fat component is added in the amount of 2% of the dough mass and a baking powder in the amount of 0.018-0.020 kg per 10 kg of dough, the addition of corn flour in an amount up to 10% of the mass of the dough, and in the process of preparing the filling from fresh fruits or berries or mixing fruits and berries either with / or without spices with the introduction of a thickener and the addition of lemon juice in an amount of 2% to the mass of the filling, then the finished products are formed round or elongated weighing 40-50 grams, the finished products are deep-fried at a temperature of 160-180 ° C.

The technical result consists in improving the quality of the finished product, allowing to preserve the organoleptic properties of the fried products, to minimize the amount of absorbed frying fat in the finished products in the finished products.

The method makes it possible to prepare flour products with a soft structure with various fruit, berry, fruit and berry fillings, as well as to obtain a finished flour product with an improved composition.

Fruit fillings or berry fillings or fruit and berry fillings with or without spices for flour products are very diverse: apple, pear, apple-pear, apple-pear with cinnamon, plum, apricot, peach, with cherry, with black currant , with raspberries and red currants, with blueberries, with cranberries, with lingonberries, with strawberries, with strawberries and mint, etc.

The method is aimed at preserving the biological value of the use of fresh fruits and / or berries in the finished filling. The addition of lemon juice to the filling affects the structure and consistency of the filling, also gives the filling taste, smell, color, and also acts as a preservative.

The dough is kneaded in water heated to 35 ° C. Preliminarily, yeast and salt are diluted in warm water, everything is mixed until dissolved, sugar mixed with baking powder is added, then wheat flour mixed with corn flour in an amount of up to 10%, which is a replacement for wheat flour, is added, then the fat component is added and the dough is kneaded, at In this case, vegetable sunflower oil or olive oil is used as a fat component, as a result of which the dough becomes more plastic in structure, the consistency of the dough should be of medium consistency, the addition of a baking powder gives the product a porous structure, giving the product softness, and the addition of corn flour reduces the content of absorbed fat when deep-frying finished products.

The filling is prepared from fresh fruits or berries, the composition of fresh fruits and berries contains a certain amount of pectins, which provides a gelatinous consistency when preparing the filling. Fruits and / or berries are crushed to a puree state, to achieve an average viscosity, a thickener is additionally introduced into the filling, while potato starch or pectin is used as a thickener in an amount of 10% of the filling weight.

The use of thickeners in large quantities creates a high viscosity, which creates additional difficulties in the manufacture of flour products.

Sugar in the amount of 10% of the filling weight, the thickener in the amount of 10% of the filling weight, add lemon juice or diluted citric acid in the amount of 2% of the filling weight to the puree mass of fruits and / or berries, then the filling is heated to 70-80 ° C and boiled down to an average moisture content of 35-40%.

If the filling is boiled down to a moisture content above 40%, then such a high moisture content gives the filling a fluidity that is not suitable for flour products.

The addition of lemon juice in the amount of 2% does not affect the taste, smell, color, filling, but it does affect the consistency of the filling and also acts as a preservative.

Yeast dough products have good taste. To prevent blotting, loss of taste and shape, vegetable oil and baking powder are added to the dough, which gives the finished products a plastic and porous structure, as a result of which the finished products become soft.

The addition of vegetable oil and corn flour to the dough plays a significant role in the absorption of frying fat. Adding vegetable oil reduces the surface roughness of the finished product, and imparting porosity to the product due to the addition of a leavening agent in order to minimize the absorption of frying fat ensures the addition of corn flour to the main flour.

When the finished product is immersed in frying fat heated to 160-180 ° C, the surface temperature of the finished product rises rapidly. Water on the surface of the finished product evaporates, which leads to the formation of a crust, which affects the transfer of heat and mass. The amount of absorbed fat varies in the range of 12-35% by weight of the finished product. Factors influencing fat absorption are: product shape, product composition.

The shape of the product and its size have a significant effect on the absorption of fat: the smaller the ratio of the surface area of the finished product to its weight, the less oil is absorbed.

As a result, finished products are made with a small weight of 40-50 grams and in a round or oval elongated shape, which ensures a decrease in the content of absorbed frying fat when deep-fried finished products.

Finished products can be stored for up to 24 hours. Before use, finished products are heated in a microwave oven, while the taste, juiciness and softness do not change.

CARRYING OUT THE INVENTION

The method includes preparing a dough, preparing a filling, forming a finished product, deep-frying the finished product.

Yeast and salt are diluted in water heated to 35 ° C, everything is mixed until dissolved, sugar mixed with baking powder is added, then vegetable oil is added, then wheat flour mixed with corn flour is added, while corn flour is taken in an amount of 10% of the wheat taken flour, then knead the dough.

According to the consistency, the dough should be of medium consistency, with the following composition, May.,%: Wheat flour of the highest grade 40-50% corn flour 4-5% baker's yeast 4% baking powder 0.5% fat component 4% sugar 9.5% salt 2% water 36-25%

The kneaded dough is allowed to rise for 20 to 30 minutes.

To prepare the filling, fresh fruits and / or berries are taken, washed, sorted, then crushed to a puree mass.

Lemon juice or diluted citric acid is added to the puree mass in the amount of 2% of the filling weight, sugar in the amount of 7% of the filling weight, the thickener in the amount of 8% of the filling weight, while potato starch or pectin is used as a thickener.

The fruit filling must be thermally stable, the current filling is not suitable for a flour product.

The preparation of the filling includes brewing the puree-like mass with the added components, and then boiling to an average moisture content of 35-40%.

Components of the filling with the following composition, May.,%: Fruits and / or berries 80% lemon juice 2% sugar 10% thickener 8% The prepared filling is left to cool. The spices that make up the fruit or berry filling or fruit and berry filling are added after boiling.

The prepared dough is cut into small pieces weighing 20 grams in the form of cakes, on which the filling is placed, and then the finished product is formed.

Finished products are deep-fried at a temperature of 160-180 ° C.

Fried products are packed in 6-10 pieces in special boxes. Cooled products can be heated in a microwave oven before use.

The method for carrying out the invention is illustrated by the following examples:

Example 1. Prepare yeast dough and filling according to the described embodiment of the invention.

The formation of the finished product is carried out on automatic machines of continuous operation; during mechanical cutting, the dough is served simultaneously with the filling, which can significantly increase labor productivity and improve the quality of product processing, which contributes to increasing the efficiency of labor productivity in public fast food points.

A continuous apparatus is adjusted to obtain finished products of a round or oval shape weighing 40-50 grams.

Finished products are deep-fried at a temperature of 160-180 ° C.

Fried products are packed in 6-10 pieces in special boxes.

Example 2. Preparation of dough according to the described embodiment of the invention.

The filling is made from cherries; cherry is a classic filling for flour products. With this berry comes a very bright filling, with a fragrant taste.

The cherries are washed, pitted, lemon juice is added in an amount of 2% of the filling weight, sugar in an amount of 10% of the filling weight, a thickener in an amount of 8% of the filling weight, while potato starch is used as a thickener.

The cherry filling with the added components is boiled down to a moisture content of 35-40%, then the filling is left to cool.

The formation of the finished product is carried out on automatic machines of continuous operation, during mechanical cutting, the dough is served simultaneously with the filling, while the finished products are round and oval-elongated, weighing 40-50 grams.

Finished products are deep-fried at a temperature of 160-180 ° C.

Fried products are packed in 6-10 pieces in special boxes.

The invention makes it possible to obtain a product with a high nutritional value, organoleptic characteristics, satisfies the criterion of novelty, since when determining the level of technology, no means were found that have characteristics identical (that is, coinciding in the function they perform and the form of implementation of these characteristics) to all the characteristics listed in the claims, including the characteristics of the purpose.

The method for preparing dough products with filling has an inventive step, since no technical solutions have been identified that have features that coincide with the distinctive features of the present invention, and the knowledge of the influence of the distinctive features on the specified technical result has not been established.

The claimed technical solution can be implemented in industrial food production, in public catering points. This corresponds to the criterion of "industrial applicability" for the invention.

SOURCES USED:

1. Patent RU 2209550 C2, June 14, 2001

2. Patent RU 2161408 C1, 11.07.2000

3. Patent RU 2539926 C2, 06.07.2012

4. Patent RU 2148321 C1, 16.10.1998

Claims

CLAIM

METHOD FOR PREPARING PASTRY PRODUCTS WITH FRUIT-

BERRY STUFF

A method for the production of dough products with fruit or berry or fruit and berry filling, including kneading flour dough, a fat component in warm water in which sugar, salt, yeast are diluted, preparation of the filling, characterized in that when preparing yeast dough, corn flour is added in the amount of 10% of the mass of the dough, vegetable oil or olive oil is added as a fat component in the amount of 0.2 kg per 10 kg of dough, additionally a baking powder is added to the dough in the amount of 0, 018-0, 020 kg per 10 kg of dough, with this filling is prepared from fresh fruits or berries, or a fruit and berry filling is prepared from fresh fruits and berries with the introduction of a thickener, followed by the addition of lemon juice in an amount of 2% to the filling mass and brewing to a temperature of 70-80 ° C, form finished products in a round or elongated form weighing 30-40 grams, the finished products are deep-fried at a temperature of 160-180 ° C.