Hardtack preparing method

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

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

There is a method of cooking biscuits army from rye and wheat bread, cut into slices with a thickness of 15-25 mm 12-20 mm, 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).

Dried, cooked by this method inconvenient to use because of its large size and the need is soaked for 4-8 minutes

There is a method of cooking biscuits beer from rye wholemeal flour with salt (WUT 339), in which the bread after baking and cooling is maintained at ordinary temperature warehouse within 18-36 hours to prevent jammed in the cutting process, cut into cubes with a side of 18-20 mm and a thickness of 10-12 mm or strip length 100-125 mm, a width of 18 to 20 mm and a thickness of 10-12 mm cubes or strips are dried in a dryer or in a furnace to a moisture content of not more than 10%. When drying sheets cubes or strips in the middle of drying overturn (See. kN. Reuter I.M. and other Quick reference technologist bakeries. Kiev, 1959, p.223-231).

This method allows you to get shallow, salty crackers to eat with beer. However, this is crackers have no more taste and aroma, who gave them the preference in fast food as a snack with beer, salads, when diet, as a way of making these crackers does not provide for the application of vegetable oils, surface salt and food flavoring additives.

Closest to the present invention is a method of making rye crackers, in which:

- baked bread, from rye flour using yeast,

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

- after soaking bread cut into slices with a thickness of 5-7 mm and a length of 35-70 mm

after cutting raw cloves sprayed with vegetable oil refined and sprinkle the food with salt; 100 kg segments contribute 2,5-3,5 kg of salt and 1.4-1.8 kg oil,

- after making butter and salt bread slices are roasted at temperatures 140-120 degrees C for 10-15 min,

- after roasting and before drying, the dried semi-finished sprinkled with powdered food additives-flavourings in the amount of 0.25 to 1.1 kg per 100 kg of bread slices, additives used in the form of dried and chopped onion, garlic, dill, onion contribute in the amount of 0.9-1.1 kg per 100 kg, garlic - 0.2-0.3 kg per 100 kg, dill - 0,9-1,1 100 kg

- after making additives produce drying to a moisture content of 6-8% at a temperature of 90-60 degrees for 20-35 is in,

- after drying, the dried cooled to room temperature.

The process of depositing additives wedged in General, the drying process is between the zone of roasting temperature 120-140 ° C and the drying zone 90-60 degrees C. As it is - in method is not specified (See. RF patent №2147805, publ. 27.04.2000).

This method is adopted for the prototype, has the following disadvantages: (1) salt unevenly distributed across the surface of crackers, as falls only on the upper side of the flat portions at the top and mixing with the sprinkling of salt raw slices, the thickness of 5-7 mm and a length of 35-70 mm to circumvent this would give a large percentage of scrap and crumbs, turning the slices would increase the complexity of the process; (2) because salt is sprinkled on raw cloves, small grains of salt get into the pores and partially dissolved in the grain mass, i.e. crackers lose the taste effect of surface salt, and the larger grains of salt when loading the slices on the sheet and unloading poured and leave with the baby, which leads to increased consumption of salt to compensate for the loss; (3) in order to make supplements between drying and roasting, it is necessary in the embodiment, the dryer is used with trolleys with shelves for plates, do happy actions: disable heat of the dryer, open the door with the exit of hot air in the room to roll out Vah is netke, remove the leaves, put on crackers supplements separately on each sheet, that is, manipulating the hopper either manually or using some special mechanism, providing the dosage per unit mass of the semi-finished product, then push the sheets on the racks trolley, roll it in the dryer, close the door, switch on drying 90-60 degrees C. This procedure is time-consuming and is associated with heat loss, and also requires the use of additional means to protect personnel from high temperature air from the dryer and from crackers; 4) you cannot use continuous furnaces with continuous movement of the dried product from the beginning of roasting until the end of the drying because there is no equipment installed at the junction of zones roasting and drying, to make powdered additives in fast flow of hot air, preventing their removal into the atmosphere; (5) as crackers-the semi-finished product after roasting dried at a temperature of 90-120°With the already coated with flavoring additives, the latter partially lose their flavor and aroma. Resulting flavour partially sprayed into the atmosphere flows of air coming from the hot crackers. The effect of high temperature on flavour leads to a decrease in quality indicators, because they decompose the Xia into its component parts, and the influence of high temperature on vegetable oil leads to the formation of carcinogenic substances. Spray additives also contributes to the fact that they drop on a dry surface crackers and do not stick to it. This flavor additives are in the packaging capacity separately from crackers in the form of crumbs, which dramatically reduces consumer properties of the product.

The task in the development of the proposed method is to improve the quality of crumbs by giving it a crisp properties throughout the storage process, the manufacture of crackers in continuous furnaces, to prevent separation of the additives from crackers, excluding side effects in flavoring additives and vegetable oil.

To achieve these objectives in the method of preparation of rusks, providing for the baking of bread, his endurance, cutting on sugar harvesting, roasting, drying, cooling and application of edible salt, vegetable oil and powdered food flavour, roasting and drying rusks workpieces is carried out in continuous furnaces, the roasting is carried out at a temperature of 120-150°and drying at a temperature of 90-120°to achieve the moisture content of the workpiece 6-8%, the cooling of the workpieces carried out to a temperature of 30-50°C, h is carrying food salt, vegetable oil and powdered food flavour carried out immediately after the cooling of material in the drum-mixer, when first applied to the preparation of vegetable oil by spraying through a nozzle of an air ejector to uniform enveloping surface rusks blanks, and then a mixture of white salt and powdered food flavour. Application of edible salt, vegetable oil and powdered food flavour in the drum-mixer can be performed within 1.5-2 minutes at a speed of rotation of the drum mixer 10-12 rpm Preferably slicing bread rusks procurement spend with obtaining cubes with the size of the edge 4-12 mm. as powdered food flavoring additives may be used dried and chopped onion, garlic, dill.

As vegetable oil, mainly used refined oil.

The technical result achieved by the proposed method is that the choice of temperature at the stage of roasting and drying crackers provides uniform removal of moisture from both the total volume of crackers and their surface appearances in them brittle properties, i.e. properties in which the crackers are easy raskatyvaetsya with the preservation of them when stored in a General form, applying vegetable oil to the surface of crackers after cooling to a temperature of 30-50°it is a method of spraying through a nozzle of an air ejector leads to the fact that the crackers are in the film, which ensures on the one hand preserve the fragile properties of breadcrumbs throughout the storage process, and on the other hand uniform retention of salt and flavoring additives on the surface without separation, which leads to a decrease in the biscuit crumbs, i.e. to improve consumer properties of crackers. This also ensures the continuity of the process of the preparation of rusks, because there is no need to suspend the process of roasting and drying to be applied on the surface of crackers additives.

When applying additives on pre obalende surface of breadcrumbs oil performs the function of the adhesive, resulting in a smaller percentage of additives is carried away into the atmosphere.

Example preparation of rye bread in the claimed method.

Bread is made from flour rye wholemeal according to GOST 2077-84, the process involves mixing flour, fermentation test on acid starter cultures, cutting, dough, pastries. When the input 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 they are presented:

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

- bread cut on ameresco and slices into cubes with the size of the edge 4-12 mm cubicity using, for example, the device according to utility models of the Russian Federation No. 28842. The size of the cubes is obtained by setting the distance between the knives;

- cubes continuously loaded into the conveyor oven in which continuous movement they undergo the process of roasting and drying;

the roasting is carried out at a temperature of 150-120, drying - when 120-90 ° C, drying is carried out to a moisture content of 6-8%;

- crackers poured on the conveyor cooler, which is cooled to a temperature 50-30 ° C with fans;

- crackers portions 20 kg poured into the drum of the mixer, for example of kairouseki;

- during the rotation of the drum with a frequency of 10-12 revolutions per min on rolling crumbs sprayed using, for example, nozzles of the air ejector placed inside the drum, vegetable refined oil, which evenly coats all surfaces crumbs;

- during the rotation of drum dried pre-cooked sprinkle with mixture of salt and powdered food flavour is in the form of dried and chopped onion, garlic, dill and other Total mixing time of 1.5-2 min;

- crackers, chilled at boot with NITEL, the mixing and discharging to room temperature and packaged.

The present invention allows to simplify the technology of preparation of fine crumbs, improve their performance, reduce energy consumption, loss of flavour.

Specific examples of the method.

Example 1.

The method of preparation of crackers involves the baking of bread, his endurance, cutting on sugar harvesting, roasting, drying, cooling and application of edible salt, vegetable oil and powdered food flavour. Roasting and drying rusks workpieces is carried out in continuous furnaces, the roasting is carried out at a temperature of 120°and drying at a temperature of 90°to achieve the moisture content of the workpiece 8%. Cooling of workpieces carried out to a temperature of 30°C. the Application of white salt, vegetable oil and powdered food flavour carried out immediately after the cooling of material in the drum mixer. In the beginning put on the preparation of vegetable oil by spraying through a nozzle of an air ejector to uniform enveloping surface rusks blanks. Then on crackers put a mixture of white salt and powdered food flavour. Application food chef is authorized salts, vegetable oil and powdered food flavour in the drum-mixer conducted for 2 minutes at a speed of rotation of the drum mixer 10 rpm

Slicing bread rusks procurement spend with obtaining cubes with the size of the ribs 4 mm as powdered food flavour use dried and chopped onion, garlic, dill.

As vegetable oil use refined oil.

Example 2.

The method of preparation of crackers involves the baking of bread, his endurance, cutting on sugar harvesting, roasting, drying, cooling and application of edible salt, vegetable oil and powdered food flavour. Roasting and drying rusks workpieces is carried out in continuous furnaces. The roasting is carried out at a temperature of 150°and drying at a temperature of 120°to achieve the moisture content of the workpiece 6%. Cooling of workpieces carried out to a temperature of 50°C. the Application of white salt, vegetable oil and powdered food flavour carried out immediately after the cooling of material in the drum mixer. In the beginning put on the preparation of vegetable oil by spraying through a nozzle of an air ejector to uniform enveloping surface su is ary blanks, and then a mixture of white salt and powdered food flavour. Application of edible salt, vegetable oil and powdered food flavour in the drum-mixer hold for 1.5 minutes at a speed of rotation of the drum mixer 10 rpm

Slicing bread rusks procurement spend with obtaining cubes with the size of the ribs 4 mm as powdered food flavour use dried and chopped onion, garlic, dill.

As vegetable oil, mainly used refined oil.

This method provides a simplification of the preparation of fine crumbs, improves their quality by reducing the number of crumbs in their total volume. Crackers are attractive pronounced yellow-Golden color and crisp taste that is stored for the entire retention period.

1. Method of preparation of rusks, providing for the baking of bread, his endurance, cutting on sugar harvesting, roasting, drying, cooling and application of edible salt, vegetable oil and powdered food flavour, characterized in that the roasting and drying rusks workpieces is carried out in continuous furnaces, the roasting is carried out at temperature-150° With, and drying at a temperature of 90-120°to achieve the moisture content of the workpiece 6-8%, the cooling of the workpieces carried out to a temperature of 30-50°With the application of white salt, vegetable oil and powdered food flavour carried out immediately after the cooling of material in the drum-mixer, when first applied to the preparation of vegetable oil by spraying through a nozzle to a uniform enveloping surface rusks blanks, and then a mixture of white salt and powdered food flavour.

2. The method according to claim 1, characterized in that the application of white salt, vegetable oil and powdered food flavour in the drum-mixer carried out for 1.5-2 min at a rotation speed of a drum mixer 10-12 rpm

3. The method according to claim 1, characterized in that the cutting bread rusks procurement spend with obtaining cubes with the size of the edge 4-12 mm.

4. The method according to claim 1, characterized in that as a powdered food flavour use dried and chopped onion, garlic, dill.

5. The method according to claim 1, characterized in that the quality of vegetable oil use refined oil.