RU2140159C1 - Prolonged storage cake and method of preparing such cake - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: cake contain dough part based on fat and flour components and baker's yeast and subjected to preliminary high-temperature treatment providing 75% readiness over the whole volume of cake, which is then frozen. Method involves preparing yeast-containing dough; forming half-finished product and subjecting it to preliminary high-temperature treatment for time sufficient for uniform heating of cake through the whole of its volume; baking to obtain partially ready product; freezing to obtain ready product. EFFECT: increased consumer properties and extremely quick preparation. 11 cl, 3 ex

Description

 The invention relates to the food industry and relates to a technology for the production of bakery products, and more specifically, such a product as a shelf cake, as well as a method for its preparation.

 The invention can find application both in the public catering system, where the work of Bistro-type enterprises is based on the use of extra-fast cooking ready-to-eat food preparation technologies, and when forming an assortment of grocery goods in trade organizations.

There are various ways of creating bakery products, which, even after a long time after their manufacture, have high consumer properties: splendor, aroma of fresh baked goods, softness. For example, a method of the so-called bread preservation is known, according to which freshly baked bread is wrapped in filter paper treated with sorbic acid taken in an amount of 10 g / m ^{2 of} paper. Then the hot bread wrapped in paper is hermetically packed in a plastic bag and placed in cardboard boxes (USSR author's certificate N 185298 class A 21 D 13/08, publ. 8. X. 66).

 Since the bread inside the package is hot for the first time, sorbic acid is sublimated and migrated from filter paper to the bread crust. A plastic bag prevents the evaporation of sorbic acid vapor, and after cooling the bread due to condensation of water vapor and a decrease in air volume, a plastic bag tightly fits the bread, thereby ensuring good contact of the filter paper with the surface of the bread. In addition, a plastic bag prevents the ingress of microorganisms from the air onto the bread and prevents it from drying out. However, this method does not ensure the preservation in time of all the properties inherent in a freshly baked product, and, in addition, is associated with the use of undesirable sorbic acid.

Known technologies aimed at the manufacture of semi-finished products of bakery products and their subsequent deep freezing, which makes it possible to subject manufactured semi-finished products to long-term storage. Before direct use, frozen semi-finished products are baked in a time and temperature mode close to normal, and a freshly prepared product is obtained. For example, there is a known method for the production of quick-frozen semi-finished products - pies with filling (copyright certificate 1644870, class A 21 D 13/08, published. 04.30.91) In accordance with this method, the dough is prepared by mixing the liquid phase - whipped for 3 - 9 minutes of a mixture of milk, salt, sugar, egg products, yeast and flavors, with a solid phase - flour, anhydrous fat and margarine emulsion. From the kneaded dough having a temperature not higher than +20 ^o C and pre-prepared filling with a temperature not higher than +30 ^o C, semi-finished pies are formed, which are immediately sent to freezers, where they freeze to a temperature (in the center of the product) of about minus 9 ^o C.

 The specified method ensures the preservation of the fermentation activity of yeast, which means that the dough is fermented, which contributes to loosening and raising the dough during thawing and baking only with strict observance of the temperature and time conditions of each stage of the process. At the same time, the probability of loss of yeast activity during freezing and subsequent storage is very high, which often does not allow you to get a culinary product with good consumer properties - there is a rupture of the test shell, the test portion does not have fluffiness, friability.

The closest in technical essence and the achieved result is a method of preparing quick-frozen puff pastry pies, which ensures guaranteed achievement of high consumer properties of the target product after baking (USSR author's certificate N 1722369, class A 21 D 13/08, published. 30.08.92) . In accordance with this method, the dough is prepared by mixing a mixture of wheat flour and pieces of finely ground frozen margarine with a suspension consisting of water, sodium chloride, citric acid and beaten egg product. The mixed dough is kept at a temperature of 0 - 6 ^o C for 30 - 35 minutes, after which it is formed from a semi-finished product - pies, introducing the filling. The formed semi-finished products are then subjected to treatment with circulating air at a temperature of 240-260 ^° C for 7.0 - 7.5 minutes, so that the outer layer of the test shell of the semi-finished pies cured, but the filling would not have time to warm up and not start to emit fumes that tear off the test shell from the filling. In the specified mode of high-temperature processing, the destruction of microflora located on the surface of the cake cake is achieved, which further allows to increase the shelf life of the low-temperature product without risk of loss of its quality. After high-temperature processing, the semi-finished pies are sent for freezing at a temperature of minus 30 ^o C. The resulting product is a long-term storage cake, it is frozen, it contains a shell made of puff pastry, the outer part of which is subjected to circulating air treatment at a temperature of 240 - before freezing the product 260 ^o C. As necessary, such frozen products are placed in the oven of the culinary oven or microwave, where they are baked until ready to eat to education.

 The specified technology is intended for the manufacture of culinary products made from only puff pastry. Baking until ready to cook frozen semi-finished products is carried out according to all known technologies for a time corresponding to the duration of baking traditionally made culinary products. Therefore, the known methods of cooking flour culinary products from their quick-frozen semi-finished products are not entirely suitable for public catering establishments, where extra-fast readiness of dishes after their demand is needed. The extra-quick readiness of flour culinary products is convenient and desirable also at home.

 The objective of the invention is the creation of a flour culinary product - a pie - with such a structure of its test portion and the method of its preparation in such modes that would allow to create a flour culinary product - a long-term storage pie having high consumer properties of yeast dough achieved during extra-fast cooking.

 This is achieved by the fact that in a long-term storage cake, which has a test portion based on fat-containing components, subjected to preliminary high-temperature processing and then frozen, its test portion contains baker's yeast, and the preliminary high-temperature processing carried out ensures that the cake is about 75% complete over its entire volume.

 Thanks to the invention, the flour culinary product - the pie - is subject to long-term storage, upon demand it is baked until ready to eat for several minutes and at the same time it has excellent qualities of freshly baked yeast dough.

According to the invention, it is advisable that the test portion of the pie was formed from the following components, taken in the following ratio, parts by weight:
Wheat flour - 550
Baker's Yeast - 20
Edible salt - 10
Sugar - 70
Butter - 110
Vegetable oil - 10
Egg product - 60
Milk - 180
To eliminate the likelihood of loss of product quality during its long-term storage, it is advisable, according to the invention, that the cake was frozen to a temperature of minus 18 ^o C.

 To expand the range of flour culinary products, it is advisable according to the invention that the cake contains a filling that is made of fish, meat, fruit or mushroom stuffing.

 The cake in the frozen state can be subjected to additional high-temperature processing, ensuring its baking until ready to eat.

 It is most expedient to cook a flour culinary product - a long-term storage pie - by a method that includes preparing dough based on fat-containing components, molding a semi-finished product and preliminary high-temperature processing, subsequent freezing of the resulting product, while, according to the invention, a dough containing baking yeast is prepared, and a preliminary high-temperature processing the molded semi-finished product is carried out for a time sufficient for uniform heating cake throughout the volume and baking it until tender about 75 percent, so that the fermentation process is stopped yeast dough baking in natural conditions.

It is advisable, according to the invention, to prepare a dough containing components taken in the following ratio, parts by weight:
Wheat flour - 550
Baker's Yeast - 20
Edible salt - 10
Sugar - 70
Butter - 110
Vegetable oil - 10
Egg product - 60
Milk - 180
To achieve the best rheological characteristics of the yeast dough, it is advisable, according to the invention, to carry out its preliminary high-temperature processing at a temperature equal to about 180 ^o C.

To eliminate the likelihood of loss of product quality during its long-term storage, it is advisable, according to the invention, to freeze the product until a temperature inside it of about -18 ^o C. is reached.

 The frozen product is subsequently baked until ready to eat under the conditions provided by the microwave oven.

 Further objectives and advantages of the claimed invention will become apparent from the following detailed description of the shelf-stable cake and the method of its preparation, as well as specific examples of shelf-life pies and the implementation of the method for their preparation.

The flour culinary product is in a frozen state, due to which it must be stored for a long time, while it looks like an open or closed cake with filling, including cheesecakes with cottage cheese. The test portion of the cake is made of yeast dough, for example, containing components in the following ratio, wt.h:
Wheat flour - 550
Baker's Yeast - 20
Edible salt - 10
Sugar - 70
Butter - 110
Vegetable oil - 10
Egg product - 60
Milk - 180
Frozen flour culinary product - pie - is partially ready for use, i.e. before freezing it was subjected to preliminary high-temperature processing in a certain temporary mode, as a result of which the whole volume of the cake was evenly warmed up and a well-fermented and loosened dough was baked until the product was partially ready, mainly until ready for 75%, in which the weight loss - test stick is ≈ 11 wt.%.

 Due to the fact that a non-raw culinary product is frozen, there is no fear that during its freezing and storage there will be a loss of yeast activity or the fermentation activity of the latter will not be enough to loosen the dough when the product is ready to eat.

 To achieve readiness for the use of the claimed pie, it is enough to only bake it for 5 to 7 minutes and get a culinary product that, in all its qualities, corresponds to fresh baked goods prepared according to traditional technology, that is, without the stage of freezing and long-term storage.

 The pie may contain various fillings, for example, meat, fish, mushroom or fruit, prepared from the corresponding mincemeat by any known method.

 The following technology can be used to make long-term storage pie.

 Dough is prepared by any known method based on fat-containing components and baker's yeast. For this use, for example, 550 wt.h. wheat flour, 20 parts by weight baker's yeast, 10 parts by weight table salt, 70 parts by weight sugar, 110 parts by weight butter, 10 parts by weight vegetable oil, 60 parts by weight eggs or egg melange, 180 parts by weight milk.

 Prepared dough is cut, a blank is prepared for the future pie stuffed with meat, fish, vegetable, mushroom or fruit mince.

Place the prepared semi-finished pies on a baking sheet, finalize them and leave them for the time usual for proofing flour culinary products. Then these semi-finished products are introduced into the microwave oven oven, where at a temperature of mainly 180 ^o C the semi-finished product is uniformly heated throughout its entire volume, as a result of which the culinary product is baked. However, the above-mentioned pre-high-temperature processing of the molded semi-finished product is subjected only for a time sufficient only for partial readiness of the product, mainly until ready for 75%. For a medium-sized pie, this time is usually 12 to 15 minutes. A partially finished cake, in which the weight loss of the heat-caked portion is about 11 wt.%, Is removed from the oven of the microwave oven, cooled under ambient conditions, and then placed in a freezer, where at a temperature mainly - 30 - 40 ^o C they are frozen until a temperature in the center of the pie is equal to 18 ^o C. The frozen pie is suitable for long-term storage at a temperature mainly of 18 ^o C.

 As required, the frozen cake is placed in the microwave oven, where for 5-7 minutes the cake is thawed and re-baked, in which the weight loss of the test portion — the sticks (of the original weight) is ≈ 15 wt. %, with the acquisition of the properties of a freshly baked culinary product prepared in the traditional way.

To obtain the desired golden crust and some drying of the ready-to-eat cake, it is possible and desirable to place it for 2 minutes in the oven of a conventional cooking oven, where the temperature is maintained at 260 - 270 ^o C.

The technology provides extra-fast readiness of the yeast dough pie. The quality of the ready-to-eat pie corresponds to the characteristics of baked goods prepared in the traditional way, since during the preparation of the semi-finished product the fermentation regimen is not violated - the dough rises well due to the yeast that is not suppressed by low temperatures. The temperature and time regimes of the preliminary high-temperature processing make it possible to almost completely irreversibly stabilize the rheological characteristics of the dough, therefore the subsequent long-term storage of the cake baked at about 75% at low temperatures (-18 ^o C) does not negatively affect the fluffiness and friability of the test portion of the cake.

 Example 1. In 18 liters of warm milk dissolve 2 kg of baker's yeast, 7 kg of granulated sugar, 2 kg of wheat flour and 1.0 kg of table salt. After 15 minutes, 25 kg of flour are introduced and left to ferment the resulting dough. After the dough rises well, 28 kg of flour, 11 kg of melted butter, 1 kg of vegetable oil and 6 kg of egg products are introduced into it, the resulting mass is thoroughly kneaded and left for another fermentation. The fermented dough is crushed and cut into billets, which are rolled out and filled with pre-prepared chicken meat.

 Minced chicken is prepared from 7.5 kg of boiled chicken meat, 4 kg of onion, 0.15 kg of garlic, 0.005 kg of ground black pepper, 0.3 kg of leaf parsley, 0.1 kg of table salt and 2.0 kg of mayonnaise.

Stripes of dough in the form of a lattice are placed on top of the formed open semi-finished pies of pies, after which the semi-finished products are placed for about 60 minutes in a proofer, where the temperature is maintained at the level of 45 - 50 ^o C.

Then the semi-finished products are placed in the oven of the oven, where at a temperature of 180 ^o C for 12 to 15 minutes they are brought to a state of approximately 75% readiness - the cakes are ≈ 11 wt.%.

After the pies have cooled to room temperature, they are placed in freezers, where at a temperature of -30 - 40 ^o C for one hour they are frozen to a temperature of about -18 ^o C.

Frozen pies are suitable for storage at low temperatures (about 18 ^o C) for many months.

In order for the frozen cake to be ready for use, it is placed for 5 minutes in the microwave oven, and then for 2 minutes in the oven of the culinary oven, where the temperature is maintained at 260 - 270 ^o C.

 The ready-to-eat open “chicken pie” has the aroma of a freshly baked product, the test portion of the cake is lush and soft, has an appetizing golden color of toasted crust.

 Example 2. Yeast dough is kneaded and prepared as described in example 1. Then, the fermented dough is crushed and cut into blanks, which are rolled and filled with pre-prepared mushroom forcemeat.

 Minced mushroom is prepared from 13.3 kg of mushrooms (champignons), 3.2 kg of onions, 0.9 kg of butter, 0.2 kg of common salt, 0.002 kg of ground black pepper and 0.05 kg of spicy greens.

Stripes of dough in the form of a lattice are placed on top of the formed semi-finished products of open pies, after which the semi-finished products are placed for about 60 minutes in a proofer, where the temperature is maintained at the level of 45 - 50 ^o C.

Then the semi-finished products are placed in the oven of the oven, where at a temperature of 180 ^o C for 10 to 12 minutes they are brought to a state of approximately 70% readiness - the pack is ≈ 10 wt.%.

After the resulting pies have cooled to room temperature, they are placed in freezers, where at a temperature of - 30 - 40 ^o C for one hour they are frozen to a temperature of about - 20 ^o C.

Frozen pies are suitable for storage at low temperatures (about 18 ^o C) for many months.

In order for the frozen cake to be ready for use, it is placed for 5 minutes in the microwave oven, and then for 2 minutes in the oven of the oven, where the temperature is maintained at 260 - 270 ^o C.

 The ready-to-eat mushroom pie, received by the customer 8 minutes after its demand, has the aroma of a freshly baked product, the test portion of the cake is tender, lush and soft, has a delicious golden color of toasted crust.

 Example 3. Yeast dough is kneaded and prepared as described in example 1. Then, the fermented dough is crushed and cut into blanks, which are rolled out and filled with pre-prepared minced meat from cottage cheese with candied fruit.

 Stuffed cottage cheese with candied fruit is prepared from 7.1 kg of cottage cheese, 0.7 kg of egg products, 0.8 kg of granulated sugar, 0.36 kg of wheat flour, 0.36 kg of butter, 0.001 kg of vanillin and 0.9 kg of candied fruit .

Formed semi-finished products of open pies such as cheesecakes are placed for about 60 minutes in a proofer, where the temperature is maintained at the level of 45 - 50 ^o C. Then the semi-finished products are placed in the oven of the culinary oven, where at a temperature of about 180 ^o C for 12 minutes they are brought to a state of approximately 75% of readiness — the pack is ≈ 11 wt.%.

After the resulting pies have cooled to room temperature, they are placed in freezers, where at a temperature of - 30 - 40 ^o C for one hour they are frozen to a temperature of about - 20 ^o C.

Frozen pies are suitable for storage at low temperatures (about 18 ^o C) for many months.

 In order for the frozen cake to be ready for use, it is placed in a microwave oven for 6 minutes.

 The ready-to-eat cheesecake pie with cottage cheese, received by the customer 6 to 7 minutes after its demand, has the aroma of a freshly baked product, the test portion of the cheesecake is tender, lush and soft, has an appetizing golden color.

Claims (8)

 1. A shelf cake having a test portion based on fat-containing components, subjected to preliminary high-temperature processing and then freezing, characterized in that its test portion contains baker's yeast, and the preliminary high-temperature processing carried out ensures that the cake is about 75% complete over its entire volume. 2. The pie according to claim 1, characterized in that its test portion is formed from the following components, taken in the following ratio, parts by weight:
Wheat flour - 550
Baker's Yeast - 20
Edible salt - 10
Sugar - 70
Butter - 110
Vegetable oil - 10
Egg product - 60
Milk - 180
3. The pie according to one of claims 1 and 2, characterized in that it is frozen to a temperature of -18 ^o C.  4. The pie according to claim 1, characterized in that the filling is made of fish, meat, fruit or mushroom stuffing.  5. The pie according to claim 1, characterized in that it is subjected to an additional high-temperature processing in a frozen state, ensuring its baking until ready to eat.  6. A method for preparing a shelf-stable cake, including preparing a dough based on fat-containing components, molding a semi-finished product and preliminary high-temperature processing, subsequent freezing of the obtained product, characterized in that a dough containing baker’s yeast is prepared, and a high-temperature preliminary processing of the molded semi-finished product is carried out over time sufficient to evenly warm the cake throughout its volume and bake it until ready to use rno by 75%. 7. The method according to claim 6, characterized in that a dough is prepared containing the following components, taken in the following ratio, parts by weight:
Wheat flour - 550
Baker's Yeast - 20
Cooking salt - 10
Sugar - 70
Butter - 110
Vegetable oil - 10
Egg product - 60
Milk - 180
8. The method according to claim 6, characterized in that the preliminary high-temperature processing is carried out at about 180 ^o C. 9. The method according to claim 6, characterized in that the freezing is carried out until reaching a temperature inside the target product of approximately -18 ^o C.  10. The method according to claim 6, characterized in that the frozen product is subsequently baked until ready to eat under the conditions provided by the microwave oven.