RU2285417C1 - Formulation for production of flour confectionary - Google Patents

Abstract

FIELD: food processing industry, in particular production of flour confectionaries.

SUBSTANCE: claimed composition contains (mass %): rice flour 3.6-8.6; maize starch 16.4-25.7; swelling starch 4.3-9.9; soy protein isolate 3.5-4.3; chicken eggs 10.8-50.3; table salt 0.2-0.3; and balance: flavorings and functional additives.

EFFECT: glutein-free flour confectionary; dough with improved structural and mechanical parameters.

2 tbl, 2 ex

Description

The present invention relates to the food industry, mainly to the production of flour confectionery.

Known compositions for the preparation of flour confectionery products, including wheat flour and specially prepared ingredients with their further use in accordance with the accepted technological scheme [1].

In accordance with the described technology, invert syrup is preliminarily prepared in the production of flour confectionery products. Then, the resulting syrup is immediately cooled to a temperature of 60-62 ° C to prevent the breakdown of monosugars. Next, the resulting invert syrup is cooled to a temperature of 16-20 ° C. After that, the egg product is introduced into the syrup, which is used as an egg powder or melange. When using egg powder as an egg product, before mixing with the components of the dough, it is mixed with water in a ratio of 1: 1.5 and maintained for osmotic swelling. When used as an egg product, melange is pre-wiped through a sieve. Then, a malt extract is added, which is pre-mixed with water in a ratio of 1: (0.5-1) and the dairy products provided for by the recipe, granulated sugar, salt, sodium bicarbonate, aromatic additives and all mixed. An extract with a solids concentration of 60-78% with a maltose content of 60-70%, sucrose - 2-8%, glucose and fructose - 6-9%, protein 3-5%, dextrins - 15-26% is used as a malt extract and minerals - 1.5-2%. The fat component is introduced into the resulting mass, which is used as butter, or margarine, or hardened vegetable fat, previously plasticized and mixed with a surfactant in the form of lecithin or phosphatide, in an amount of 1-1.5% by weight of the fat component and stirring is continued for 3 minutes

A known composition for the production of gluten-free flour products used in industry [2].

The composition for the preparation of dietary bakery products based on a gluten-free starch-containing dough includes a structure-forming agent, components provided by the recipe, and water, followed by cutting and baking, with whole-ground amaranth being introduced as one of the starch-containing products, and corn starch, phosphate corn starch, starch , rice flour, whole-ground amaranth and native potato starch are taken in a ratio of 1: 0.7: 0.7: 1.6: 6-1: 0.7: 0.9: 1.4: 6.

The described composition, despite the use of ingredients acceptable for a gluten-free diet, cannot be used for the preparation of flour confectionery products, since it does not provide the necessary consumer properties.

The closest in technical essence and the resulting effect to the claimed is the composition for the preparation of flour confectionery [3].

In this composition, in particular for the preparation of flour confectionery in the form of cookies, products such as amateur butter, whole milk and cream are excluded from the recipe. The essence of the use of this composition is that the eggs are knocked down with powdered sugar, invert syrup, vanilla powder, salt, soda, ammonium carbonate and maize starch. Then a milk fat product obtained by mixing cooking oil, dry protein concentrate and whey in a ratio of 1: 0.1: 5 is introduced into the mixture. Then, wheat flour of the highest grade is introduced into the mass and the mass is mixed for 7-9 s. After that, the mass is subjected to molding by rolling through a laminator, prepared dough pieces are baked at a temperature of 200-220 ° C for 4-5 minutes. The components of the composition are taken in the following ratio (wt.%): Maize starch 7.1-7.13, icing sugar 11.6-11.63, invert syrup 2.8-2.86, milk fat product 20.3- 20.6; egg 2.8-2.86; vanilla powder 0.35-0.36, salt 0.4-0.44, soda 0.5-0.53, carbon ammonium salt 0.7-0.73, premium wheat flour - the rest is up to 100%.

A significant drawback of the described composition is the use of ingredients that are contraindicated in diet and gluten intolerance.

The alleged invention solves the problem of creating a gluten-free flour confectionery, which expands the range of products consumed during dietary nutrition and for people suffering from gluten intolerance.

The essence of the proposed technical solution lies in the fact that the composition for the preparation of flour confectionery products is characterized by the fact that it includes rice flour, starch products in the form of a mixture of corn starch and swelling starch, chicken egg, table salt, flavoring and functional additives, with the next choice of the ratio of components (in wt.%):

rice flour 3.6-8.6 corn starch 16,4-25,7 swellable starch 4.3-9.9 soy protein isolate 3,5-4,3 chicken egg 10.8-50.3 table salt 0.2-0.3 flavoring and functional additives rest

The technical effect in the present invention is achieved by introducing into the formulation of corn starch, swelling starch and soy protein isolate in strictly defined proportions specified in the formulation. It is this composition of these ingredients in the presence of chicken eggs that gives the test in the absence of gluten certain structural and mechanical parameters necessary for molding and baking flour confectionery. The very absence of gluten makes ready-made products available for use in dietary nutrition. The inventive composition in both qualitative and quantitative representations provides the test with the necessary formability and taste parameters to obtain products according to taste, aroma and condition of the crumb meeting the requirements of GOST 15052-96.

The essence of the use of the proposed composition for flour confectionery products is illustrated by the following examples.

Example 1

For the production of gluten-free cake “Highlight”, the ingredients were taken in accordance with table 1.

Table 1 The composition of the test for gluten-free cake "Highlight" Name of ingredients Solids content% Consumption of ingredients, kg In% to mass For 1 ton of finished products actually in solids Rice flour 99.0 83.75 82.91 8.6 Corn starch 87.0 248.46 216.16 25.7 Swelling starch 87.0 41.87 36,43 4.3 Soy Protein Isolate 93.0 41.87 38.94 4.3 Chicken egg 26.0 104.63 27.22 10.8 Common salt 96.5 3.14 3.03 0.3 Vegetable oil 99.9 104.69 104.58 10.8 Granulated sugar 99.8 290.33 289.92 29.9 Churning paste 50,0 13.12 6.56 1.4 Citric Acid 98.0 1,61 1,57 0.2 Drinking soda 60.0 3.42 2.05 0.4 Ammonium salt 0,0 2,51 0.00 0.2 Raisins 80.0 28.82 23.06 3.0 Vanillin 0,0 0.35 0.00 0.1 Total: 78.0 968.63 832.44 one hundred Exit: - 1000,00 780.00

The ingredients used met the following requirements:

- rice flour - GOST 27168-86

- corn starch - GOST 7697-82

- swelling starch - TU 9187-016-05747152

- isolate of soy protein "Supro" - SEZ No. 77.99.02.916. D.008456.12.02

- chicken egg - GOST 27583

- food table salt - GOST 13830

- granulated sugar - GOST 21-78

- vegetable oil - GOST 1129-93

- churning paste - TU 9145-091-00008064

- citric acid - GOST 908-79

- drinking soda - GOST 2156-76

- carbon ammonium salts - GOST 9325

- raisins - GOST 6882

- vanillin - GOST 16599

- drinking water - SanPiN2.1.4.1074

All stages of the technological process, including the molding of billets and baking, were carried out according to known modes.

The total production time did not exceed the permissible norms, and the baked products met all the requirements, including the taste, aroma and condition of the crumb, established by GOST 15052-96.

Example 2. Prefabricated custard gluten-free.

For the production of custard gluten-free semi-finished ingredients, the ingredients were taken in accordance with table 2.

table 2 The composition of the test for custard gluten-free semi-finished product Name of ingredients Solids content% Consumption of ingredients, kg In% to mass For 1 ton of finished products actually in solids Rice flour 99.0 53.69 53.15 3.6 Corn starch 87.0 241.60 210.19 16,4 Swelling starch 87.0 145.73 126.78 9.9 Soy Protein Isolate 93.0 52.41 48.74 3,5 Chicken egg 26.0 742.95 204.73 50.3 Common salt 96.5 3.96 3.82 0.3 82% fat margarine 236.26 161.07 16,0 Total: 76.0 1476.60 808.51 one hundred Exit: - 1000,00 760.00

All ingredients were selected in accordance with the previously specified standards and specifications, and margarine met according to the properties of GOST 28414.

Preparation of raw materials for production was carried out in accordance with the current "Sanitary norms and rules for the production of bread and bakery products" SanPiN 2.3.4.545-96.

When preparing the dough, water was poured into the digester, margarine was loaded, salt was poured, and with stirring, it was brought to a boil. Next, a gluten-free mixture was added in an amount of 0.5 from the prescription, quickly mixed and removed from the fire. Next, the dough was cooled to a temperature of 65-70 ° C and the egg and the rest of the gluten-free mixture were gradually fed into the cooled dough. The total duration of churning dough with eggs is 15-20 minutes, depending on the equipment and the quality of the raw materials used. The finished dough was deposited through a pastry bag on sheets previously greased with oil. The semi-finished product was baked in an oven at a temperature of 210-230 ° C for 20-25 minutes. Ready-made semi-finished product fully met the organoleptic and physico-chemical parameters established for gluten-free products.

Literature

1. Technological instructions for the production of flour confectionery. - M.: Pishchepromizdat, 1992, p. 48.

2. RF patent for application No. 95117534. The method of preparation of dietary bakery products based on gluten-free starch-containing dough A 21 D 13/08, publ. 1997.10.10.

3. TOKAREV L.I. Production of flour confectionery. - M.: Food Industry, 1977, p.206 and 207.

Claims (1)

The composition for the preparation of flour confectionery products, characterized in that it includes rice flour, starch products in the form of a mixture of corn starch and swelling starch, chicken egg, salt, soy protein isolate, flavoring and functional additives in the following ratio of components, in wt.%: Rice flour 3.6-8.6 Corn starch 16,4-25,7 Swelling starch 4.3-9.9 Soy Protein Isolate 3,5-4,3 Chicken egg 10.8-50.3 Common salt 0.2-0.3 Flavoring and functional additives Rest