RU2438332C1 - Cooked semi-product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves brewing flour in a boiling mixture of water, oil, salt in the process of stirring; cooling the brew and its combining with melange, moulding and baking. The flour is represented by a mixture of corn and prime grade wheat flour at a ratio of 1:1 while the water quantity required for brewing according to the recipe is doubled.

EFFECT: invention allows to extend the range of baked cooked semi-products with improved organoleptic properties and increased food value.

1 ex, 3 tbl

Description

The invention relates to the food industry, mainly to confectionery production and catering.

A known method for the production of custard cake mixes for flour confectionery, involving the mixing of wheat flour, starch-containing products (bread crumbs), fat, salt and water, heat treatment of the mixture, its cooling, the introduction of egg products into the mixture, molding and baking of semi-finished products [Pat. 1423085 Russian Federation, IPC A21D 13/08].

The disadvantage of this method is the low level of quality of finished products, since the use of breadcrumbs does not affect the structural and mechanical indicators of product quality, there is a deterioration in organoleptic indicators.

A known method of producing custard dough, including the preparation of tea leaves by mixing hot water, flour, a plasticizer containing fat, and raw potatoes, mixing the tea leaves with egg product, molding and baking [Pat. 1094604 Russian Federation, IPC A21D 13/08].

The disadvantage of this method is the complexity and duration of preparation of the tea leaves, which complicates and lengthens the technological process of dough production.

The closest in technical essence and the achieved technical result to the proposed invention is a traditional method for the production of custard semi-finished product, which involves brewing flour in a hot mixture of water, oil, salt with stirring; cooling the tea leaves and combining it with melange to obtain custard dough, molding and baking semi-finished products [Collection of recipes for flour confectionery and bakery products for catering. - M .: Economics, 1986, - p.21-22, - prototype].

The disadvantage of this method is to obtain a custard cake mix with insufficiently high organoleptic characteristics (pale crumb).

The problem to which the invention is directed is to improve the quality and expand the range of baked custard semi-finished products with improved organoleptic characteristics and high nutritional value, reducing the cost of finished products.

This is achieved by the fact that in the method for the production of custard semi-finished product, involving the welding of flour in a boiling mixture of water, oil, salt with stirring, cooling the welding and combining it with melange, molding, baking, in contrast to the prototype, a mixture of corn and wheat flour is introduced as flour premium in the ratio 1: 1, and the amount of water required for brewing according to the recipe is doubled.

The method is as follows.

Butter sliced into pieces, salt and water are heated to boiling, in a boiling mass, thoroughly mixing with a spatula, a mixture of corn and wheat flour is gradually added in a ratio of 1: 1 and boiled for 5 minutes until a homogeneous mass is obtained. Replacing wheat flour with corn creates the need for a simultaneous increase in the amount of water. The moisture content of the brewed mass is 38-39%. The resulting mass is cooled to 60-70 ° C, after which, with continuous stirring or whipping at a low number of revolutions, melange is gradually added and the dough is kneaded for 15-20 minutes. Humidity test 52-56%. The dough is deposited on sheets slightly greased. Duration of baking 30-40 minutes at a temperature of 180-200 ° C.

When replacing wheat flour with corn, up to 50% of finished products have high values of specific volume not lower than the control. With a further increase in cornmeal in the formulation, a decrease in specific volume is observed. When making corn flour less than 50%, the desired effect on organoleptic characteristics is not achieved (pale crumb color).

When brewing corn flour, a greater amount of water is required than when brewing corn flour of the highest grade, which is due to the greater water-holding capacity of corn starch. When baking, due to the greater number of vapors, it is possible to obtain well-defined cavities, despite the decrease in the amount of flour with strong gluten.

Double the amount of water when brewing the dough is most optimal. The use of both less and more water is impractical, since the specific volume indicators are low compared to the proposed option.

Analysis of the organoleptic evaluation of the prototype and the developed custard semi-finished product confirmed that the latter surpasses the prototype in organoleptic indicators.

The invention is illustrated in tables.

Organoleptic characteristics of custard semi-finished products are presented in table 1.

Table 1 Organoleptic characteristics of custard semi-finished product Indicators Prototype The proposed method Appearance In the form of a cylindrical hollow tube or bun without damage. Rough surface with specific irregularities In the form of a cylindrical hollow tube or bun without damage. Rough surface with specific irregularities Color Light brown to brown Straw yellow to light brown Cavity Pronounced, large Pronounced, large Taste Corresponding to this type of product Pronounced, characteristic of custard cake mix, sweetish Smell Characteristic custard cake mix Pronounced, characteristic custard cake mix

Structural and mechanical properties of the test and custard semi-finished product are presented in table 2.

table 2 Structural and mechanical properties of dough and custard cake mix Indicators Prototype The proposed method Humidity test,% 52 54 Specific Volume, ml / g eleven 11.8 The moisture content of the semi-finished product,% 22 22.5

Corn flour is high in carbohydrates (over 70%) and protein (8.3%), relatively low in fat (1.2%), contains potassium (147 mg), magnesium (30 mg) and is characterized by a high phosphorus content (more 109 mg) and iron (more than 2.7 mg).

Cornmeal is a rich source of B vitamins, such as: B ₁ (0.13 mg), B ₂ (0.07 mg), B ₆ (0.3-0.5 mg), and A (0.4 mg), C (28 mg), E (6.65 mg) and PP (1.1 mg).

The nutritional value of the custard cake is presented in table 3.

Table 3 Nutrition value of custard cake mix Indicators Daily requirement Prototype The proposed method Substance content Integral rate,% Substance content Integral rate,% Proteins, g / 100 g 78 14.88 19.08 14.43 18.50 Fats, g / 100 g 88 28.57 32,46 28.59 32,49 Carbohydrates, g / 100 g 324 32,48 10.02 33.26 10.27 Calories, kcal 450 450,4 Minerals, mg / 100 g Sodium 4000,00 341.1 8.53 341.34 8.53 Potassium 2500,00 170,2 6.80 145.6 5.82 Calcium 800.00 57 7.12 55.32 6.92 Magnesium 400.00 18.44 4.61 21.66 5.42 Phosphorus 1,200.00 163.4 13.62 214.5 17.88 Iron 10.00 4.1 41.00 3.73 37.30 Vitamins mg / 100 g β-carotene 3.0 0.09 3.00 0.13 4.33 B ₁ 1.3 0.14 10.77 0.12 9.23 B ₂ 1,5 0.39 26.00 0.4 26.66 PP fifteen 0.72 4.80 0.69 4.60

An example of a specific implementation of the method.

To prepare 1 kg of custard cake mix, chopped butter (227.7 g), salt (5.7 g) and water (911.0 g) were heated to boiling. Corn flour (227.75 g) and premium wheat flour (227.75 g) were gradually added to the boiling mass, thoroughly mixing with a spatula, and boiled for 5 minutes until a homogeneous mass was obtained. The resulting mass was cooled to 60-70 ° C, after which, with continuous stirring, melange was added and the dough was kneaded for 15-20 minutes.

The dough was deposited on sheets slightly greased and baked. Duration of baking 30-40 minutes at a temperature of 180-200 ° C.

The method allows to increase structural and mechanical properties and expand the range of baked custard semi-finished products with improved organoleptic characteristics, high nutritional value.

Claims (1)

A method for producing a custard cake mix, which involves welding the flour in a boiling mixture of water, oil, salt with stirring, cooling the tea leaves and combining it with melange, molding, baking, characterized in that a mixture of premium corn and wheat flour is introduced as flour in the ratio 1: 1, and the amount of water required for brewing according to the recipe is doubled.