RU2730675C2 - Method for production of grain crispbreads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for grain crispbreads production. For production of grain crispbreads one uses whole grains of wheat, cereals, syrup, natural extracts of berries and fruits, natural food flavoring agents, dried herbs and vegetables, crushed berries and fruits, dry cheese, caramel, glaze, honey, dry spices, food additives, vitamin premixes. Raw material is prepared by way of cereals purification from chaff and dust, calibration, purification from mineral and metallomagnetic admixtures with extraction of grains with a living nucleus. Grain is moistened, and expanded for 4 hours with mixing and irradiation of grains with ultraviolet. One performs rind, dry spices, food additives and vitamin premixes of impurities. Wheat grains are mixed with grits with addition of taste-and-flavor solution till moisture content level of grain-grinding mixture within 15.5–16.0 %. Baking bread at temperature of 245–250 °C and pressure of not more than 2.5 MPa for 4–6 s. Dry berries, fruits, herbs, vegetables and cheese are applied on the surface of ready crisps and the surface of the syrups is treated with syrup. Breads are dried for no more than 10 minutes at temperature 70–90 °C.

EFFECT: invention allows to improve quality of grains mixture cleaning, to maximally preserve useful substances in grain, to increase output of manufactured products by 20 % and to reduce energy consumption for production of crispbreads by 10 %.

4 cl, 3 ex

Description

The invention relates to the food industry, and in particular to a method for the production of cereal crisps.

There is a known method for the production of functional wafer crisps (RF patent No. 2590942, the date of the patent validity period 02/26/2015), which provides for the preparation of raw materials in the form of flour, a structurant, a fat component, salt, baking soda, preparation of dough by successive mixing of components, its molding, baking, packing and packaging, characterized in that when preparing the dough, a functional additive is additionally introduced in the form of a powder from rose hips, and a mixture of brown rice flour and pumpkin flour, taken in a ratio of 2: 1, is used as a structure former gluten-free egg substitute, corn oil is used as the fat component, while the dough is prepared in a two-stage method, for which the gluten-free egg substitute, salt, corn oil and 20% of the water norm are mixed at the first stage until a homogeneous consistency is obtained, the rest of the water is introduced at a temperature not higher than 20 ° С, 50-60% of a mixture of brown rice flour and pumpkin flour, baking soda, mix for 6-8 minutes, and at the second stage, gradually introduce the rest of the flour and powder from rose hips, and after kneading the finished dough is filtered through a sieve with cells 2 mm, with the following ratio of the starting components, wt. %: brown rice flour - 21.0-23.6; pumpkin flour - 10.5-11.8; rosehip powder - 5.5-6.0; gluten-free egg substitute - 6.0-7.0; corn oil - 0.6-1.2; baking soda - 0.12-0.17; salt - 0.12-0.2; water is the rest. The disadvantages of wafer crisps made according to this method are low dietary properties due to the presence of fats and an egg replacer, their high calorie content and low content of nutrients in the finished product.

There is a known method for the production of sweet cereal crisps (RF patent No. 2603913, the date of commencement of the validity period of the patent: 05.10.2015), including the use of the following ingredients in the raw material: whole wheat grains, at least one type of cereal, a flavoring additive in the form of a syrup, preparation of the grain mixture by purifying it from impurities and subsequent moistening with water; extrusion of the finished grain mixture with simultaneous baking and briquetting; spraying on the surface of the briquette of a flavoring additive in the form of a syrup; the moisture content of the finished grain mixture is 17.5-18.0%; extrusion of the finished grain mixture is carried out at a pressure of 120-160 bar (12-16 MPa) between the die molds heated to 250-300 ° C.

The method for the production of crispy bread "Cranberry cereal cocktail" according to the patent of the Russian Federation No. 2603913, contained in the description of the invention, consists in compiling a grain mixture according to the approved recipe from the prepared raw material, preparing the grain mixture and extruding it with simultaneous baking and briquetting, applying syrup to the semi-finished product, followed by drying in a drying oven.

Preparation of a grain mixture according to the patent of the Russian Federation No. 2603913 according to the description of the invention includes the removal of impurities by cleaning by sieving and washing, as well as subsequent moistening. The grain mixture is moistened in the bunker with drinking water having a temperature of 50-55 ° C, constantly stirring for an hour from the moment the moistening begins. The total moistening time (moisture distribution) for the swelling of cereals and grains is 4-6 hours. The moisture content of the finished grain mixture is 17.5-18.0%.

According to the description to the patent of the Russian Federation No. 2603913, the prepared grain mixture is fed for extrusion with simultaneous baking and briquetting under the following modes: temperature of the upper part of the die 250-280 ° C; temperature of the lower part of the stamp 270-300 ° С; baking time 5.5-7 sec; pressure - 120-160 bar (12-16 MPa). Between the molds heated to 250-300 ° C, squeezing and baking of the moistened grain occurs within a few seconds. The syrup is applied to the briquette surface by spraying followed by drying the briquette in a drying oven for 7.5-9 minutes at a temperature of 120-150 ° C.

The disadvantages of this method for the production of grain crisps are: insufficient purification of the grain mixture from impurities, a long time of annealing and a long stay of the mixture in the sintering chamber, which negatively affect the quality and content of nutrients in the finished product. In addition, high baking pressures and high baking temperatures increase the energy consumption for the production of bread.

The problem to be solved by the present invention is to improve the quality of cleaning the grain mixture, to maximize the preservation of nutrients in the grain, to increase the productivity of the products and to reduce energy consumption for the production of bread.

The technical result obtained in the implementation of the invention consists in the implementation of the specified method, as a result of which a new product with improved consumer properties is obtained, while the productivity of the products is increased by 20%, and the energy-consuming part of production is reduced by 10%.

The specified technical result is achieved due to the fact that the method for the production of cereal crisps includes raw materials consisting of a mixture of whole grains of cereals, cereals, with the addition of syrup, natural extracts of berries and fruits, natural food flavorings, dried herbs and vegetables, chopped berries and fruits, dry cheese, caramel, glaze, honey, dry spices, food additives, vitamin premixes, preparation of raw materials, which consists in cleaning cereal grains from chaff and dust, mineral and metal-magnetic impurities, selecting grains with live germ, sizing and moistening grain, more than 4 hours, stirring and irradiating grain with ultraviolet light, cleaning cereals, dry spices, food additives and vitamin premixes from impurities, preparing a flavoring solution, mixing grain with cereals with the addition of a flavoring solution until the moisture level of the mixture of grain and cereals is within 15, 5-16.0%, bread baking at a temperature of 245-250 ° C and a pressure not b more than 2.5 MPa for 4-6 seconds, applying dry berries, fruits, herbs, vegetables, cheese to the surface of the finished crispbread and treating the surface of the bread with syrup, drying the bread for no more than 10 minutes at a temperature of 70-90 ° C.

The main raw material for the production of bread is soft and hard wheat, which is mixed in a ratio of 85% and 15%, respectively.

Before being put into production, wheat undergoes several stages of dry cleaning on a seed cleaning machine, where, using a system of sieves and air ducts, chalk and dust, as well as broken, shriveled and pitted grains are removed from it. As a result, only full grain is used in production.

Then the calibrated wheat grains go to the photoseparator, where they are cleaned of mineral and metal-magnetic impurities. This cleaning method consists in selective sorting of wheat, as a result of which only grains with live germ are selected.

The moistened grain enters a stainless steel hopper, where it is tempered for 4 hours with periodic stirring, automated moistening and ultraviolet irradiation. During this period of time, the shell of the grain is partially destroyed, which contributes to its greater swelling during baking, and the crisps are light and airy. In addition, germination processes are triggered during heating, which makes it possible to significantly increase the enzymes necessary for humans in the grain. For example, the content of water-soluble proteins increases from 36 mg / g to 103 mg / g, carotenoids - from 3.3 mg / g to 10 mg / g, flavanoids - to 0.5 mg / g, ascorbic acid - to 2.6 mg / g.

This method of moisturizing and irradiation with ultraviolet light allows you to "awaken" the wheat germ in the shortest possible period, start the germination process and activate a number of chemical processes that endow the raw material with useful health properties. For example, some of the proteins are converted into amino acids, enzymes are activated, substances such as maltose, glucose, maltodextrins are formed.

Before mixing with wheat, cereals are sieved through a sieve with a mesh size of 1.5-2.0 mm to remove fines and passed through magnetic traps.

Dry spices, food additives, vitamin premixes are sieved through a sieve with a mesh size for food additives and passed through magnetic traps before being fed into production.

Refined and "awakened" grain goes to the mixer, where it is mixed with the prescribed amount of cereals, salt, premixes and other ingredients, as well as a flavoring solution, which is automatically introduced into the mixer in small portions with constant stirring. The final moisture content of raw materials should be 15.5-16.0%, depending on the type of product being manufactured. The moistening time for the most uniform flow of the flavoring solution depends on the recipe and is 10-30 minutes.

After tempering, the raw material enters the grain processor hopper, from where it is fed in equal portions to the mold. The bread is baked at a temperature of 245-255 ° C and a pressure of 2.5 MPa and, depending on their type, takes from 4 to 6 seconds. The upper and lower heads of the sintering chamber provide heating of the raw material, as well as squeezing it under high pressure. Further, the lower head goes down, slightly opening the camera.

A temperature and pressure drop is created, as a result of which the grain explodes due to the instant boiling of moisture in its composition. As a result, the raw material becomes voluminous, porous, and fills the entire chamber space. Then the lower head is lowered, and the finished loaf is pushed by a special device into the receiving container.

Dry vegetables, fruits, berries, cheeses, etc. are placed in the hopper and, by means of a rotating shaft, are evenly applied to the loaves fed along the conveyor.

The ingredients for the syrup are mixed in accordance with the recipe in the mixer bowl for 10-15 minutes. Then the finished syrup is sprayed through the nozzles onto the loafs.

In conventional production, once applied to the product, the liquid flavors and syrup are absorbed and invisible. The proposed production method allows using syrup to fix dry vegetables, fruits and berries on the surface of the loaves, which improves their appearance, guarantees the presence of ingredients and endows the product with new properties.

Cakes covered with syrup with fruits, berries, vegetables, etc. enter the drying chamber, where they are kept for 10 minutes at a temperature of 70-90 ° C. Low temperature drying allows you to preserve the maximum amount of beneficial properties in vegetables, berries and fruits, including vitamins, enzymes and amino acids. After drying, the finished product enters the receiving container and is sent to packaging.

The advantage of the proposed method for the production of cereal crisps lies in the multi-stage purification of raw materials, accelerated awakening of the germ in wheat grain by means of ultraviolet irradiation, reducing the heating time, reducing the presence of grain in the sintering chamber, reducing the pressure during baking, preserving all nutrients in the raw materials, using natural berries in the production , fruits, vegetables, herbs and dry cheeses, increasing the productivity of manufactured products by 20%, reducing the energy-consuming part of production by 10%.

The author of the claimed technical solution made samples of crispbread, organoleptic and physical and technical studies of which confirmed the achievement of the technical result.

Example 1. Cranberry Bread

Example 2. Rice bread

Example 1. Bread with honey

As a result of a decrease in the heating time, baking time and low pressure, the raw material explodes to a certain size without breaking the natural shell of the grain, which gives the bread excellent fragility and taste, allowing it to preserve almost the entire spectrum of useful substances. The given indicators of temperature and baking time, established empirically, make it possible to reduce the residence time of raw materials in the sintering chamber from 9 to 4-6 seconds, reduce the baking temperature, and reduce energy consumption for production by 10%. The above baking method allows you to save up to 99% of nutrients in raw materials.

Claims (4)

1. A method for the production of grain crisps, characterized by the fact that whole grains of wheat, cereals, syrup, natural extracts of berries and fruits, natural food flavors, dried herbs and vegetables, chopped berries and fruits, dry cheese, caramel, glaze are used as raw materials, honey, dry spices, food additives, vitamin premixes, prepare raw materials by cleaning cereal grains from chaff and dust, calibration, purification from mineral and metal-magnetic impurities with the selection of grains with a living germ, then the grain is moistened, tempered for 4 hours with stirring and irradiation grains with ultraviolet light, cleanse cereals, dry spices, food additives, vitamin premixes from impurities, mix wheat grain with cereals with the addition of a flavoring solution until the moisture level of the mixture of grain and cereals is within 15.5-16.0%, bread is baked at a temperature of 245 -250 ° C and a pressure of no more than 2.5 MPa for 4-6 s, dry berries, fruits, herbs, o wax, cheese and treat the surface of the loaves with syrup, dry the loaves for no more than 10 minutes at a temperature of 70-90 ° C. 2. The method according to claim 1, characterized in that whole grains of durum and soft wheat are used as raw materials in a ratio of 85% and 15%, respectively. 3. The method according to claim 1, characterized in that cereals are used as raw materials: buckwheat, rice, barley, corn. 4. The method according to claim 1, characterized in that the flavoring solution comprises starch syrup, concentrates of natural juices.