RU2452182C2 - Dough for pelmeni - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry field and may be used for production of semi-finished food products of dough with filling. For production of dough for pelmeni one uses cheese in an amount of 2 - 16 wt %, liquid (on the base whereof one kneads the dough) in an amount of 10 - 40 wt %, vegetable oil in an amount of no more than 5 wt % and gluten-containing flour.

EFFECT: invention ensures dough strips integrity during production of semi-finished food products of dough with filling.

9 cl, 5 ex

Description

Technical field

The invention relates to the field of food industry. The invention can be used for the production of convenience foods from dough with filling, such as dumplings, dumplings, khinkali, gedza, manti.

State of the art

Semi-finished products from a test shell with a filling such as dumplings or dumplings are widely known (for example, RU 2212147). The traditional way of preparing such products is boiling or steaming. However, alternative cooking methods are often used - baking and frying, and often the test shell becomes hard and crack. The latter drawback is especially pronounced in the case of the filling, which significantly increases in volume during high-temperature heat treatment, due to which the test shell breaks.

Various products from the dough, which includes cheese, are also known.

Moreover, such products may not contain fillings, for example, waffles (RU 2292143) or cheese sticks (http://www.gotovim.ru/reserts/bake/withcheese/11706.shtml), but may be pies or pies with various fillings (for example, http://www.gotovim.ru/recepts/bake/withcheese/15156.shtml or http://gotovim-doma.ru/forum/viewtopic.php?f=308&t=2154&start=0).

Cheese dough is good in that it has a pleasant piquant taste, as well as good frying properties.

The disadvantages of this test include the fact that the introduction of cheese into the dough changes the physicochemical properties of the latter, which is why this dough cannot be used on most industrial machines for making dough products with filling, including frozen semi-finished products. In addition, this dough has a too pronounced cheese taste, not typical for the taste of dumplings, dumplings, khinkali, gedza, manti.

SUMMARY OF INVENTIONS

The purpose of the development of the test presented is to create the prerequisites for the mass production of products with a filling surrounded by a test shell containing cheese.

The technical result achieved using the test presented is as follows:

- the integrity of the test strips is ensured (both lateral - peripheral and central gaps are excluded) when using the mechanisms for creating the test shell (in the particular case - rolling mechanisms) usual for machine tools for the production of drum-type dumplings, machine tools for the production of gedza petal type machines for production khinkali extrusion type;

- when using the mentioned mechanisms, it is possible to obtain test strips with a thickness of the order of 1 mm;

- when frying these products, a decrease in the thickness of the test shell is ensured with an increase in the volume of the space it covers, which is especially important from the point of view of compensating for the volume expansion of the filling during high-temperature (up to 250 ° C) processing;

- when frying the mentioned products, the original bite of the test shell is ensured, its hardening and cracking are excluded;

- provides the original taste of the test shell while giving it a high nutritional value.

To achieve this result, in the well-known test, including cheese, the ratio of the components traditional for such a test was changed and a number of new ones were introduced.

The result was a dough intended for use on machines of mass production of products from a dough shell with filling, which involves frying, with the following main distinguishing features:

- it contains cheese in an amount of from 2 to 16%;

- it contains gluten-containing flour quantum satis;

- it contains a liquid, on the basis of which the dough was kneaded, in an amount of from 10 to 40%;

- it contains vegetable oil in an amount not exceeding 5%.

The presented dough is also characterized by a number of particular distinguishing features:

- as cheese, it includes a product selected from the list: processed cheese, sour milk cheese, rennet hard cheese, rennet soft cheese, rennet brine cheese;

- as a gluten-containing flour, it includes a product selected from the list: wheat flour, rye flour, barley flour, oat flour;

- as the liquid on the basis of which the dough was kneaded, it includes water, milk, buttermilk, yogurt, milk whey, fruit juice or syrup, dry wine, semi-dry wine, fortified wine, cognac, brandy, rum or mixtures of these products;

- it contains rice flour in an amount of from 5 to 4 0% and / or corn starch in an amount of from 2 to 20%;

- it contains salt in an amount of from 0.2 to 1.5% and / or sugar in an amount of from 0.5 to 15%;

- it contains dyes: as various additives in the dough - turmeric, saffron, beetroot broth, tomato or tomato paste, paprika, spinach, as well as natural, mineral and synthetic dyes, widely available on the market, including Curcumin (E100); Tartrazine (E102); Quinoline Yellow (E104); Yellow “Sunset”, FCF Orange Yellow S (E110); Titanium dioxide (E171);

- it contains flavorings: star anise, saffron, ginger, pepper, cloves, nutmeg, as well as various complex additives on the market;

- it contains dough improvers: ammonium, soda, wheat gluten, as well as special mixtures developed for dumplings, for example Osobilny and Supermak (manufacturer Niva-bread), Lexicul (Bakels group), BaltPro 120 (IT Capital) ) and etc.

Information confirming the possibility of implementing the invention

Presented dough can be obtained as follows.

A uniform mixture of wheat and rice flour with corn starch is poured with a 0.5% solution of salt in water taken at a temperature of 100 ° C, after which mixing is carried out.

The resulting dough is cooled and, after being held in an airtight container for 10-60 minutes, are rolled into two strips by means of rollers.

Cheese is grated (you can use a spinning top) and placed between the strips.

Repeated rolling is carried out, ensuring even distribution of cheese or its slices in the dough.

After such repeated rolling, the test strips can either be directly fed to the forming drums or petals, or fed to the hopper for loading the dough of an automatic machine for the production of drum-type dumplings or an automatic machine for the production of extrusion-type khinkali.

There are options when the crushed cheese is mixed with flour or dissolved in boiling water, then re-rolling is not required.

Various variations of the composition of the presented test are acceptable (components are indicated in wt.%).

Example 1

- wheat flour - 67%;

- processed cheese "Rambol" - 6.3%;

- salt - 0.5%;

- vegetable oil - 1.2%

- water - 25%.

Example 2

- wheat flour - 52%;

- rice flour - 15%;

- Camembert cheese - 6.5%;

- salt - 0.5%;

- vegetable oil - 1%;

- water - 23%;

- dry white wine - 2%.

Example 3

- wheat flour - 59%;

- corn starch - 7%;

- Gouda cheese - 8.3%;

- salt - 0.5%;

- vegetable oil - 1.2%

- water - 24%.

Example 4

- wheat flour - 53%;

- rye flour - 14%;

- Emmental cheese - 7.5%;

- salt - 0.5%;

- vegetable oil - 1%

- milk - 24%.

Example 5

- wheat flour - 54%;

- oat flour - 12%;

- Rokiskis cheese - 8%;

- salt - 0.5%;

- vegetable oil - 1.8%;

- whey - 23%;

- improvers - 0.4%;

- dried garlic - 0.3.

The best, according to the authors, variants of the test presented should have the following composition:

(for salty or neutral toppings)

- wheat flour - 45%;

- rice flour - 16%;

- corn starch - 6%;

- Russian cheese - 7.5%;

- salt - 0.5%;

- vegetable oil - 0.4%

- water - 24.6%.

(for sweet or neutral toppings)

- wheat flour - 42%;

- rice flour - 15%;

- corn starch - 5%;

- Adygea cheese - 6.7%;

- salt - 0.3%;

- sugar - 6%;

- vegetable oil - 0.4%

- water - 24.6%.

Products made from dough according to the present invention, allow any culinary processing - cooking in water or steam, frying, baking, cooking on the grill and in the microwave. However, the advantages of such a test are most fully manifested during frying, for which it is intended.

The introduction of a small amount of cheese in the dough eliminates the dominance of its taste in the shell and does not affect the rolling, however, however, sufficient separation of the flour components of the dough by cheese fragments is achieved to obtain the original bite of the shell, resulting in frying (at high temperature 150-200 ° C processing in oil, preferably vegetable) melting and / or partial melting of cheese fragments occurs, eliminating the strong mechanical adhesion of flour components.

The addition of cheese dough with rice flour and corn starch significantly increases its nutritional value and organoleptic characteristics.

Claims (9)

1. Dumplings dough intended for use on machines for mass production of products from a dough shell with a filling, involving frying, characterized in that it contains:
cheese in an amount of 2 to 16%,
the liquid on the basis of which the test was kneaded, in an amount of from 10 to 40%,
vegetable oil in an amount not exceeding 5%,
gluten-containing flour - the rest. 2. The dough according to claim 1, characterized in that as cheese it includes a product selected from the list: processed cheese, sour milk cheese, rennet hard cheese, rennet soft cheese, rennet brine cheese. 3. The dough according to claim 1, characterized in that, as a gluten-containing flour, it includes a product selected from the list: wheat flour, rye flour, barley flour, oat flour. 4. The dough according to claim 1, characterized in that as the liquid on the basis of which the dough was kneaded, it includes water, milk, buttermilk, yogurt, whey, fruit juice or syrup, dry wine, semi-dry wine, fortified wine , cognac, brandy, rum. 5. The dough according to claim 1, characterized in that it further comprises rice flour in an amount of from 5 to 40% and / or corn starch in an amount of from 2 to 20%. 6. The dough according to claim 1, characterized in that it further comprises salt in an amount of from 0.2 to 1.5% and / or sugar in an amount of from 0.5 to 15%. 7. The dough according to claim 1, characterized in that it further comprises natural, mineral or synthetic dyes. 8. The dough according to claim 1, characterized in that it contains natural or synthetic flavors. 9. The dough according to claim 1, characterized in that it further comprises dough improvers.