RU2511184C2 - "cookie crack" cracker and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the cracker production method, recipe components for dough kneading are charged immediately into the dough kneading machine without an emulsion preparation. At the first kneading stage, one introduces into the dough kneading machine wheat flour, maize starch, sugar powder, egg powder, dairy whey and a flavour additive with the components mixed during 2-4 minutes; at the second stage one introduces palm oil and starch syrup that are mixed with the other ingredients during 2.5-3.5 minutes; at the third stage one introducers leavens represented by baking soda and an ammonium carbon salt, food salt and a fermentative preparation that are dissolved in the water required for dough kneading; the total duration of dough kneading is 18-30 minutes, with water solution of sodium pyrosulphate introduced 2-3 minutes before its completion. Then dough is stored for 25-35 minutes to release strain therein; the produced dough is rolled out through several pairs of corrugated rollers installed so that the gap between the rollers decreases to 3-6 mm; then the dough ribbon is folded so that to form 6-8 layers rolled out through calibration calenders for the dough ribbon thickness to be 2-3 mm. Then one performs the rolled out dough moulding using a rotation machine by way of punching-out square-shaped pieces 2-3 mm thick; in the process of moulding 8-10 pin holes are made in each dough piece. The produced pieces are baked in a confectionary tunnel oven; during the first baking period, one maintains in the oven entrance part relative humidity equal to 60-70% and temperature equal to 100-140°C which is ensured by infrared radiation gas burner devices. The second baking period proceeds at a temperature that is gradually increased to 200-245°C; the third baking period proceeds at a temperature of 240-230°C, the fourth one - at 225-215°C, the fifth one - at 210-200°C. Then the products are cooled on an open-type conveyor belt (without forced air circulation) to a temperature of 35-40°C within 3-5 min. For the cracker production by the proposed method, the initial recipe components are taken at the following ratio, weight parts: wheat flour - 55.00-57.00, maize starch - 2.70-2.90, sugar powder - 4.52-4.54, egg powder - 1.60-1.80, dairy whey - 0.50-.070, flavour additive - 2.10-2.30, palm oil - 7.70-7.90, starch syrup - 2.70-2.90, baking soda - 0.39-0.41, ammonium carbon salt - 1.30-1.50, food salt - 1.1-1.3, enzyme preparation - 0.02-0.04, sodium pyrosulphite - 0.03-0.05.

EFFECT: invention allows to produce a cracker having a butter flavour, a tender crumby texture in the process of chewing and a very smooth surface.

2 cl, 3 tbl, 1 ex

Description

The invention relates to the food industry, to its confectionery industry, and can be used for the production of flour confectionery products such as crackers.

Known cracker and its production method, which involves mixing bulk components, including wheat flour, starch, cracker, sodium bicarbonate and monocalcium phosphate 1-hydrate, the preparation of an emulsion by mixing at a temperature of 20-30 ° C water, eggs or egg powder, dairy product , invert syrup, malt extract, edible salt, granulated sugar and ammonium carbonate, dough batch, at the same time, at the beginning of the batch, the emulsion is mixed in portions with pre-melted fat product, and then the resulting sous with a mixture of granular component and a solution of sodium pyrosulfite, the dough was held for 35-40 minutes at 27-28 ° C, rolling the dough, forming the dough pieces by the rotary and baked for 3-5 minutes. (Patent RU 2356231 C1, A21D 13/08, 05.27.2009).

A cracker and a method for its production are known, which involves mixing flour, baking powder, fat component, salt, sweetener and water, fermenting a mixture of components, rolling the resulting dough through a laminator with simultaneous distribution of the fat layer obtained by mixing wheat and soybean flour on the surface of the dough, molding the resulting formation by the rotational method in the form of individual products and their baking. Sodium pyrosulfite is additionally added to the composition of the components, sodium bicarbonate and ammonium carbonate are used as a disintegrant, a mixture of liquid components is prepared separately by dissolving ammonium carbonate acid and sodium pyrosulfite in the water provided for in the recipe, and a mixture of granular components by mixing flour, salt and sodium bicarbonate , the fat component is passed through an extruder while maintaining the temperature after passing within 30-32 ° C, while salt and ammonium are additionally introduced into the interlayer acidic sour. (Patent RU 2164752 C2, A21D 13/08, 04/10/2001).

Known cracker and a method for its production, which involves mixing bulk components, including wheat flour, dried potatoes, sodium bicarbonate and monocalcium phosphate 1-hydrate, preparing an emulsion by mixing at a temperature of 20-30 ° C water, eggs and / or egg powder, invert syrup , malt extract, edible salt and carbonic ammonium salt, kneading dough by mixing the components, at the same time at the beginning of the kneading, the emulsion is mixed portionwise with the fat product, and then the resulting mass is mixed with a mixture of loose components and sodium pyrosulfite solution, holding the dough for 35-40 minutes at a temperature of 27-28 ° C, rolling it, forming dough pieces using the rotary or percussion method, and baking them for 3-6 minutes. (Patent RU 2373712 C1, A21D 13/08, 11/27/2009).

A disadvantage of the known methods is that they provide for the preparation of an emulsion, which complicates the stage of preparation of the dough, and also do not provide the final product - cracker with high organoleptic and physico-chemical characteristics.

The present invention is to obtain crackers with high consumer properties.

The problem is solved due to the fact that the method for the production of crackers is characterized in that the loading of the recipe components for kneading the dough directly into the kneading machine without first preparing the emulsion, while at the first stage of kneading, wheat flour, corn starch, powdered sugar, egg are introduced into the kneading machine powder, milk whey, flavor additive and mix these components for 2-4 minutes, in the second stage, palm oil, starch syrup are mixed, which are mixed with the rest of the ingredients for 2.5-3.5 minutes, and at the third stage, baking powder is added in the form of baking soda and carbon ammonium salt, food salt and enzyme preparation dissolved in water necessary for kneading the dough, while the total duration of kneading the dough is 18-30 minutes, and 2-3 minutes before its completion, an aqueous solution of sodium pyrosulfite is added, after which, to relieve stress in the dough, it is laid out for 25-35 minutes, the resulting dough is rolled through several pairs of corrugated rolls installed with a decrease in the gap between the rollers is up to 3-6 mm, the test tape is folded into 6-8 layers and rolled through the calibrating rollers to a thickness of the test tape 2-3 mm, after which the rolled dough is formed on a rotary machine by cutting square blanks with a thickness of 2-3 mm, while in the molding process, doughs of 8-10 pieces are applied to each dough piece, the billets obtained are baked in a confectionery tunnel oven, at the beginning of which during the first baking period they maintain a relative humidity of 60-70% and a temperature of 100-140 ° C provided by gas burner infrared devices, the second baking period is carried out at a temperature gradually increasing to 200-245 ° C, the third baking period is carried out at a temperature of 240-230 ° C, the fourth is 225-215 ° C, and the fifth is 210- 200 ° C, after which the products are cooled on an open type conveyor belt without forced air circulation to a temperature of 35-40 ° C for 3-5 minutes.

Thus, they get the final product - cracker "KUKI KREK", which is the second object of the invention.

According to the invention, for the preparation of crackers "KUKI KREK" use the original recipe components in the following ratio, wt.h:

Wheat flour 55.00-57.00 Corn starch 2.70-2.90 Powdered sugar 4.52-4.54 Egg powder 1.60-1.80 Milk whey 0.50-, 070 Flavoring additive 2.10-2.30 Palm oil 7.70-7.90 Molasses starch 2.70-2.90 Baking soda 0.39-0.41 Coal ammonium salt 1.30-1.50 Food salt 1.1-1.3 Enzyme preparation 0.02-0.04 Sodium pyrosulfite 0.03-0.05

The technical result provided by the invention, both in the product part and in the method part, is that it is with the claimed combination of characteristics of the stages of kneading dough, rolling, baking and the ratio of the initial recipe components that provides crackers with a smack of butter, a gentle crumbly texture with chewing and very smooth surface.

The KUKI KREK cracker and its production method are illustrated by the following example.

Example

For the preparation of crackers "KUKI KREK" use the original recipe components in the following ratio, kg:

Wheat flour 56.0 Corn starch 2,8 Powdered sugar 4,53 Egg powder 1.7 Milk whey 0.6 Flavoring additive 2.2 Palm oil 7.8 Molasses starch 2,8 Baking soda 0.4 Coal ammonium salt 1.4 Food salt 1,2 Enzyme preparation 0,03 Sodium pyrosulfite 0.04

As a flavoring additive, for example, flavoring additives “Onions with sour cream”, “Cream”, “Mushrooms in sour cream”, “Almonds” can be used.

Kneading of the dough is carried out in batch mixing machines by mixing the raw ingredients of the formulation loaded directly into the dough mixing machine: wheat flour, corn starch, powdered sugar, egg powder, milk whey, flavoring additive (in accordance with the recipe). Mixing time is 3 minutes. In the second stage, palm oil and starch syrup are introduced, which are mixed with the rest of the ingredients for 3 minutes. At the third stage, baking powder is introduced in the form of baking soda of food and coal-ammonium salt, food salt and an enzyme preparation dissolved in water, necessary for kneading the dough according to the recipe. The total duration of the dough is 18-30 minutes. The duration of the kneading test can vary depending on the properties of the raw materials, temperature conditions, the introduction of additives.

2-3 minutes before the end of the batch, an aqueous solution of sodium pyrosulfite (Na ₂ S ₂ O ₅ ) is added in an amount of 0.04 parts by weight.

The test temperature can vary from 26 to 34 ° C depending on the time of year.

The moisture content of the test is 25-27%. The test dwell time is 30 minutes and is necessary to relieve stress in the test and to start the action of the enzyme.

After baking, the dough is subjected to rolling on a laminator and calibrating rollers, as a result of which a test tape is obtained, from which the products are molded. Rolling the dough is necessary to increase the ductility of the dough, for a uniform distribution of air that is captured by the dough during the kneading process. Thanks to rolling, the products acquire a uniformly layered structure, while the fragility of the products increases, the density decreases, which helps to improve product quality. For rolling, the dough enters the receiving funnel of the laminator, into which cuts of the test tape after molding are fed. The dough is rolled through several pairs of corrugated rolls with a gradual decrease in the gap between the rolls from 18-25 to 3-6 mm. Further, the test tape is folded into 6-8 layers and rolled through 3 pairs of smooth calibrating rollers to a thickness of the test tape of 2-3 mm. Laminated test tape is fed into the molding. It is important that the test tape, when applied to the molding, does not run onto the second pair of rolls and at the same time is not stretched, it flows freely, preferably with a slight fold. In the first case, the test tape will be of uneven density, and in the second, it will stretch excessively, which will lead to distortion of the shape of the dough pieces. Dough rolling time is about 15 minutes.

After the rolling test step, the dough pieces are formed, which is carried out on a rotary machine with a rotating rotor by cutting square billets from the test tape. To prevent bloating during molding, 9 pieces are applied to dough pieces. The thickness of the dough pieces is 2.0-3.0 mm. The weight of 10 pieces of dough pieces is about 16.0-17.0 g. The test temperature is from 24 to 34 ° C depending on the time of year. This is followed by feeding the molded dough pieces on a conveyor belt to a mesh under the furnace.

Baking is carried out in a confectionery tunnel oven brand G4-KPG-1.0-60 PS, length 70 m, at the beginning of which during the first baking period maintain a relative humidity of 60-70% and a temperature of 100-140 ° C provided by gas burner infrared devices , the second baking period is carried out at a temperature gradually increasing to 200-245 ° C, the third baking period is carried out at a temperature of 240-230 ° C, the fourth is 225-215 ° C, and the fifth is 210-200 ° C.

As a result of heat treatment, the products acquire their characteristic taste and aroma, color and structure. Due to the evaporation of moisture from the surface layers, the moisture content of the dough pieces is reduced.

After exiting the furnace, the surface of the products is uniformly sprayed with finely sprayed melted vegetable palm oil in an amount up to 14%.

Baked products have a high temperature, so they can easily be deformed. To give the products mechanical strength, they are cooled on an open type conveyor belt without forced air circulation to a temperature of 35-40 ° C (this is the optimum temperature for better adhesion of flavoring additives to the semi-finished product and to reduce biscuit fragility) for 3-5 minutes. Products cooled to a temperature of 35-40 ° C, are fed to the sprinkler in a rotating drum of periodic action. Processing time is 2 minutes.

The ratio of cracker-semi-finished product and components for processing its surface is,%:

- for the KUKI KREK cracker with the taste of green onions and sour cream;

semi-finished cracker - 85.0;

palm oil - 14.0;

flavoring additive "Onion with sour cream" - 1.0.

- for the KUKI KREK cracker with the taste of mushrooms in sour cream

semi-finished cracker - 85.0;

palm oil - 14.0;

flavoring additive "Onion with sour cream" - 1,0

The humidity of the finished product is 2.5%.

Crackers “KUKI KREK” are produced packaged.

The KUKI KREK cracker, which has passed the glass-forming stage, which is intended for stacking, building and stacking cookies, is placed in plastic cakes made of custom materials in accordance with the size and shape of the product.

Correx is a type of polymer packaging used for cakes, pastries, cookies, sweets and much more, it has long been used in the food industry.

The KUKI KREK cracker is packaged on special packaging equipment in consumer packaging — an airtight, colorful polymer metallized aluminum film weighing 47 g. Packaging design differs depending on taste. Products packaged in this way are placed in an advertising show box designed in accordance with the taste of the product being packaged, as well as with advertising on existing tastes. Show boxes are laid in corrugated boxes. The number of packaging units in the box is 45 pieces.

Packaging, transportation and storage of the KUKI KREK cracker are carried out in accordance with regulatory documents.

Storage of packaged crackers “KUKI KREK” is carried out in clean, dry, well-ventilated rooms that are not odorless, at a temperature of 18 ± 5 ° C and relative humidity of not more than 75%.

The shelf life of the KUKI KREK cracker under the indicated storage and transportation conditions from the date of manufacture is 6.0 months.

According to organoleptic indicators, the KUKI KREK cracker must comply with the requirements given in table 1.

According to the physicochemical parameters, the KUKI KREK cracker must comply with the requirements given in table 2.

The nutritional value of the KUKI KREK cracker is presented in table 3.

Table 1 Organoleptic indicators of cracker "KUKI KREK" Name of indicator Characteristic indicator The form Square, the edges of the products should be flat. Surface With through punctures (9 pieces), not burnt, slightly rough, interspersed with or without flavors, treated with vegetable oil and / or sprinkled with powdered mixtures based on prescription components and / or flavor additives or without sprinkling. Kink view A baked product with a layered, brittle structure, without traces of impermeability, with or without flavors from light yellow to brown in different shades. Color Darker coloring of the edges and the lower side of the products is allowed, as well as dark-colored traces from the furnace grid. Taste and smell Corresponding to the recipe and the name of the cracker, taking into account flavoring additives, without extraneous taste and smell.

table 2 Physico-chemical characteristics of the cracker "KUKI-KREK" Name of indicator Indicator value Mass fraction of moisture,%, no more (for packaged products) 4,5 Mass fraction of fat in terms of dry matter,%, not less than 10.0 Alkalinity, deg., No more 2.0 Mass fraction of total sulfuric acid,%, no more 0.02 Mass fraction of ash insoluble in solution with mass fraction of hydrochloric acid 10%,%, not more than 0.1 Wetness,%, not less 140

Table 3 Indicators of nutritional value of cracker "KUKI-KREK" Cracker Name Content in 100 g of product, g Energy value, kcal protein fats carbohydrates Creamy Cracker 8.4 24.5 63.9 500 Almond Flavored Cracker 8.4 24.5 63.9 500 Mushroom cracker in sour cream 7.9 23.3 64.8 490 Salt cracker 8.0 23,4 64.3 495 Green onion and sour cream cracker 7.9 23.3 64.8 490

Claims (2)

1. A method for the production of crackers, characterized in that it involves loading the recipe components for kneading the dough directly into the kneading machine without first preparing the emulsion, while at the first stage of kneading, wheat flour, corn starch, powdered sugar, egg powder, whey are introduced into the kneading machine milk, flavoring additive and mix these components for 2-4 minutes, in the second stage make palm oil, starch syrup, which are mixed with the rest of the ingredients tam for 2.5-3.5 minutes, and at the third stage, baking powder is added in the form of baking soda and carbon ammonium salt, food salt and enzyme preparation dissolved in water necessary for kneading the dough, while the total duration of kneading the dough is 18- 30 minutes, and 2-3 minutes before its completion, an aqueous solution of sodium pyrosulfite is added, after which, to relieve stress in the dough, it is laid out for 25-35 minutes, the resulting dough is rolled through several pairs of corrugated rolls installed with a decrease in the gap between the rolls until 3- 6 mm, fold the test tape into 6-8 layers and roll through calibrating rollers to a thickness of the test tape of 2-3 mm, after which the rolled dough is formed on a rotary machine by cutting square blanks with a thickness of 2-3 mm, while in the process moldings on dough pieces are applied in the amount of 8-10 pieces each, the obtained pieces are baked in a confectionery tunnel oven, at the beginning of which during the first baking period they maintain a relative humidity of 60-70% and a temperature of 100-140 ° C, provided by gas infrared radiation torch devices, the second baking period is carried out at a temperature gradually increasing to 200-245 ° C, the third baking period is carried out at a temperature of 240-230 ° C, the fourth is 225-215 ° C, and the fifth is 210-200 ° C, after which the products are cooled on an open type conveyor belt without forced air circulation to a temperature of 35-40 ° C for 3-5 minutes. 2. Cracker, characterized in that it is obtained by the method according to p. 1, while the original recipe components are taken in the following ratio, wt.h:
wheat flour 55.00-57.00 corn starch 2.70-2.90 powdered sugar 4.52-4.54 egg powder 1.60-1.80 milk whey 0.50-, 070 flavoring additive 2.10-2.30 palm oil 7.70-7.90 starch syrup 2.70-2.90 baking soda 0.39-0.41 ammonium carbonate 1.30-1.50 food salt 1.1-1.3 enzyme preparation 0.02-0.04 sodium pyrosulfite 0.03-0.05.