RU2248127C1 - Hardtack preparing method - Google Patents

Abstract

FIELD: baking industry, in particular, production of small common salted hardtacks from bread with the use of flavor additives.

SUBSTANCE: method involves baking bread and holding for 18-36 hours to provide for moisture loss of 2-5%; cutting bread into cubes with size of side of 4-12 mm and charging bread cubes into conveyor oven; frying bread cubes at temperature of 120-150⁰C and drying at temperature of 90-120⁰C to moisture content of 6-8%; cooling resultant hardtacks on conveyor to temperature of 30-50⁰C and spilling in portions into rotating stirrer drum; initially spraying edible refined vegetable oil onto hardtacks, with following applying of preliminarily prepared mixture of edible salt and powdered food flavor additives, with weight of hardtack charge making 18-20 kg, rotational speed of drum being 10-12 rev/min and total stirring time reaching 1.5-2 min; discharging hardtacks from stirrer and packing.

EFFECT: reduced power consumption, simplified production process and improved consumer properties of small salted hardtacks.

5 cl, 3 ex

Description

The invention relates to the baking industry and can be used for the preparation of rye, rye-wheat and wheat bread of small simple crackers with flavoring additives.

There is a method of preparing army rusks from rye and wheat bread, cut into slices of 15-25 mm and 12-20 mm thick, corresponding to the shape of the bread, that is, with a crust on all sides, which are dried to a moisture content of 8-10% (See GOST 686 -83).

Rusks prepared by this method are inconvenient to eat because of their large size and the need for soaking for 4-8 minutes.

There is a method of making beer crackers from rye wallpaper flour with salt (according to BTU 339), in which bread after baking and cooling is kept at a normal warehouse temperature for 18-36 hours to prevent jamming during cutting, cut into cubes with a side of 18-20 mm and a thickness of 10-12 mm or strips 100-125 mm long, 18-20 mm wide and 10-12 mm thick, the cubes or strips are dried in dryers or continuous kilns to a moisture content of not more than 10%. When drying on sheets, the cubes or strips in the middle of the drying are turned over (See the book. IM Reuter et al. Brief reference book for a bakery technologist. Kiev, 1959, p.223-231).

This method allows you to get small salted crackers for use with beer. However, these crackers do not have an additional taste and aroma, which ensured their preference for fast food, like a snack with beer, salads, and a diet, since the method of preparation of these crackers does not include the application of vegetable oil, surface salt and food flavoring on them .

Closest to the proposed is a method of preparing rye crackers, in which:

- bake bread from rye flour using sourdough,

- withstand bread at a temperature of 18-20 degrees C for 25-72 hours, providing a moisture loss of 2-5%,

- after aging, the bread is cut into slices 5-7 mm thick and 35-70 mm long,

- after slicing, the raw slices are sprayed with refined vegetable oil and sprinkled with edible salt; 2.5-3.5 kg of salt and 1.4-1.8 kg of oil are added per 100 kg of slices,

- after making oil and salt, the bread slices are fried at a temperature of 140-120 degrees C for 10-15 minutes,

- after frying and before drying, the crackers are sprinkled with powdered food flavoring additives in an amount of 0.25-1.1 kg per 100 kg of bread slices, additives are used in the form of dried and chopped onions, garlic, dill, onions are added in an amount of 0, 9-1.1 kg per 100 kg, garlic - 0.2-0.3 kg per 100 kg, dill - 0.9-1.1 per 100 kg,

- after adding additives, they are dried to a moisture content of 6-8% at a temperature of 90-60 degrees C for 20-35 minutes,

- after drying, the crackers are cooled to room temperature.

The operation of adding additives is wedged into the general drying process - between the frying zone with a temperature of 120-140 degrees C and the drying zone of 90-60 degrees C. How this is done is not indicated in the description of the method (See RF patent No. 2147805, publ. 04/27/2000 )

This method, adopted as a prototype, has the following disadvantages: (1) the salt is unevenly distributed over the entire surface of the crackers, as it falls only on the upper side of the flat lobules - on top, and mixing when sprinkling salt with raw lobules, 5-7 mm thick and 35 length -70 mm to eliminate this drawback would give a large percentage of scrap and crumbs, turning over the lobes would increase the complexity of the process; (2) since salt is sprinkled on raw slices, small grains of salt fall into the pores and partially dissolve in the bread mass, i.e. crackers lose the taste effect of surface salt, and larger grains of salt are poured and left with crumbs when loading slices onto sheets and unloading , which leads to increased salt consumption to compensate for the loss; (3) in order to introduce additives between drying and frying, it is necessary to use a number of operations in the use of a dryer with trolleys equipped with sheet racks: turn off the heating of the dryer, open its doors with hot air entering the room, roll out the trolleys, remove the sheets , add additives on crackers separately on each sheet, that is, manually manipulating the hopper or using some special mechanism, providing a dosage per unit mass of the semi-finished product, then slide the sheets onto the trolley racks, roll it to the dryer, close the doors, turn on the drying mode of 90-60 degrees C. This procedure is time-consuming and associated with heat loss, and also requires the use of additional means to protect personnel from high air temperature from the dryer and from crackers; 4) it is impossible to use a continuous kiln with non-stop movement of the dried product from the beginning of frying until the end of drying, since there is no equipment installed at the junction of the frying and drying zones for making powdered additives in the conditions of a fast flow of hot air, preventing their release into the atmosphere; (5) since semi-finished crackers after frying are dried at a temperature of 90-120 ° C already with flavoring additives applied to them, the latter partially lose their taste and aroma. As a result, flavor additives are partially sprayed into the atmosphere by air flows coming from hot crackers. In this case, the effect of high temperature on flavor additives leads to a decrease in their quality indicators, because they decompose into components, and the effect of high temperature on vegetable oil leads to the formation of carcinogens. Spraying additives also contributes to the fact that they fall on the dry surface of crackers and do not stick to it. At the same time, flavoring additives are located in the packaging container separately from crackers in the form of crumbs, which dramatically reduces the useful properties of the product.

The objective of the development of the proposed method is to improve the quality indicators of crackers by giving them crisp properties throughout the storage process, ensuring the production of crackers in a continuous oven, avoiding the separation of additives from crackers, eliminating side effects in flavoring additives and in vegetable oil.

To achieve the task in a method for preparing crackers, baking bread, holding it, slicing into breadcrumbs, frying, drying, cooling and applying edible table salt, vegetable oil and powdered food flavoring, roasting and drying the baked goods is carried out in a continuous oven action, frying is carried out at a temperature of 120-150 ° C, and drying at a temperature of 90-120 ° C to achieve a workpiece moisture of 6-8%, cooling the workpieces to a temperature of 30-50 ° C, applying pi of table salt, vegetable oil and a powdered food flavoring additive is carried out immediately after cooling the workpieces in the mixer drum, and first, vegetable oil is applied to the workpieces by spraying it through the nozzles of the air ejector until the surface of the breadcrumbs is uniformly enveloped, and then the food mixture is cooked salt and powdered food flavoring additives. The application of table salt, vegetable oil and a powdered food flavoring additive in the mixer drum can be carried out for 1.5-2 minutes at a rotation speed of the mixer drum 10-12 rpm. Preferably, the slicing of bread into cracked workpieces is carried out to obtain cubes with a rib size of 4-12 mm. It is possible to use dried and chopped onions, garlic, dill as a powdered food flavoring additive.

Refined oil is predominantly used as a vegetable oil.

The technical result achieved by the proposed method is that such a choice of temperature at the stage of roasting and drying crackers provides a uniform removal of moisture both from the entire volume of crackers and from their surface with the appearance of brittle properties in them, i.e. properties in which crackers are easily cracked while preserving them as a whole when stored, applying vegetable oil to the surface of crackers after cooling them to a temperature of 30-50 ° C by spraying through nozzles of an air ejector leads to crackers being wrapped in a film, which provides, on the one hand, preservation of the brittle properties of crackers throughout the entire storage process, and on the other hand, uniform retention of salt and flavor additives on the surface without separation, which leads to a decrease crackers crumbs, ie to increase the consumer properties of crackers. This also ensures the continuity of the process of making crackers, because there is no need to suspend the process of frying and drying them in order to apply additives to the surface of crackers.

When applying additives to the previously oiled surfaces of crackers, the oil acts as an adhesive, resulting in a smaller percentage of additives being carried into the atmosphere.

An example of the preparation of rye crackers according to the claimed method.

Bread is made from wallpaper rye flour in accordance with GOST 2077-84, the process includes kneading flour, fermenting the dough with acidic sourdough, cutting, proofing, baking. At the entrance control, check, in particular, the moisture content of the bread, it should be no more than 49%. Next, perform the following operations in the sequence of their enumeration:

- bread is kept at a warehouse temperature of 18-36 hours, providing a moisture loss of 2-5% to prevent crushing of the surface layer of slices and cubes when slicing;

- the bread is cut into slicers and slices into cubes with a rib size of 4-12 mm on cubic slicers, using, for example, a device according to the utility model of the Russian Federation No. 28842. The size of the cubes is obtained by adjusting the distance between the knives;

- cubes are continuously loaded into a conveyor oven, in which, with continuous movement, they go through the process of frying and drying;

- frying is carried out at a temperature of 150-120, drying - at 120-90 degrees C, drying is carried out to a moisture content of 6-8%;

- crackers are poured onto the cooler conveyor, in which they are cooled to a temperature of 50-30 degrees C using fans;

- crackers in portions of 20 kg are poured into the drum of a mixer, for example a dragee;

- when the drum rotates with a frequency of 10-12 rpm, rolling refined oil is sprayed onto rolling rusks using, for example, an air ejector nozzle inside the drum, which envelops evenly all surfaces of crackers;

- when rotating the drum, crackers are sprinkled with a pre-prepared mixture of salt and powdered food flavoring additives in the form of dried and chopped onions, garlic, dill, etc. The total mixing time is 1.5-2 minutes;

- crackers, cooled during loading into the mixer, mixing and unloading to room temperature, pack.

The present invention allows to simplify the technology for the preparation of small crackers, increase their consumer properties, reduce energy consumption, loss of flavoring additives.

Specific examples of the method.

Example 1

A method for preparing crackers involves baking bread, holding it, slicing it into breadcrumbs, frying, drying, cooling and applying edible salt, vegetable oil and a powdered food flavoring. Frying and drying of cracked billets is carried out in a continuous furnace, frying is carried out at a temperature of 120 ° C, and drying at a temperature of 90 ° C until a workpiece humidity of 8% is reached. The workpieces are cooled to a temperature of 30 ° C. The application of table salt, vegetable oil and a powdered food flavoring additive is carried out immediately after cooling the workpieces in a mixer drum. First, vegetable oil is applied to the workpieces by spraying it through the nozzles of the air ejector until the surface of the cracked workpieces is uniformly enveloped. Then a mixture of edible salt and a powdered food flavoring additive is applied to crackers. The application of table salt, vegetable oil and a powdered food flavoring additive in the mixer drum is carried out for 2 minutes at a rotation speed of the mixer drum of 10 rpm.

Cutting bread into cracked workpieces is carried out to obtain cubes with a rib size of 4 mm. As a powdered food flavoring additive, dried and chopped onions, garlic, and dill are used.

Refined oil is used as a vegetable oil.

Example 2

A method for preparing crackers involves baking bread, holding it, slicing it into breadcrumbs, frying, drying, cooling and applying edible salt, vegetable oil and a powdered food flavoring. Frying and drying of cracked billets is carried out in a continuous furnace. Roasting is carried out at a temperature of 150 ° C, and drying at a temperature of 120 ° C until the workpiece reaches a moisture content of 6%. The workpieces are cooled to a temperature of 50 ° C. The application of table salt, vegetable oil and a powdered food flavoring additive is carried out immediately after cooling the workpieces in a mixer drum. First, vegetable oil is applied to the workpieces by spraying it through the nozzles of an air ejector until the surface of the breadcrumbs is evenly coated, and then a mixture of table salt and powdered food flavoring additive. The application of table salt, vegetable oil and a powdered food flavoring additive in the mixer drum is carried out for 1.5 minutes at a rotation speed of the drum mixer 10 rpm

Cutting bread into cracked workpieces is carried out to obtain cubes with a rib size of 4 mm. As a powdered food flavoring additive, dried and chopped onions, garlic, and dill are used.

Refined oil is predominantly used as a vegetable oil.

Moreover, this method provides a simplification of the technology for preparing small crackers, improves their quality by reducing the number of crumbs in their total volume. Rusks have an attractive, pronounced yellow-golden color and a crispy taste, preserved throughout the entire shelf life.

Claims (5)

1. A method of preparing crackers, comprising baking bread, holding it, slicing it into breadcrumbs, frying, drying, cooling and applying table salt, vegetable oil and powdered food flavoring, characterized in that the baking and drying of breadcrumbs is carried out in an oven continuous operation, frying is carried out at a temperature of 120-150 ° C, and drying at a temperature of 90-120 ° C until the moisture content of the workpiece is 6-8%, the workpieces are cooled to a temperature of 30-50 ° C, food is cooked salt, vegetable oil and a powdered food flavoring additive is carried out immediately after cooling the workpieces in the mixer drum, with the first application of vegetable oil to the workpieces by spraying it through nozzles until the surface of the breadcrumbs is uniformly coated, and then a mixture of table salt and powdered food flavoring additives. 2. The method according to claim 1, characterized in that the application of table salt, vegetable oil and powdered food flavoring additives in the mixer drum is carried out for 1.5-2 minutes at a rotation speed of the mixer drum 10-12 rpm 3. The method according to claim 1, characterized in that the cutting of bread into cracked workpieces is carried out to obtain cubes with a rib size of 4-12 mm 4. The method according to claim 1, characterized in that as a powdered food flavoring additive, dried and chopped onions, garlic, dill are used. 5. The method according to claim 1, characterized in that refined oil is used as a vegetable oil.