RU2547471C1 - "rostik" cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cake includes first grade flour, powdered sugar, butter, yeast, eggs, salt, vanillin, water and a vegetal additive. The vegetal additive is represented by sprouted sea-buckthorn seeds preliminary soaked in water. The initial components are used at the following ratio, wt %: first grade flour - 51.7-53.7; powdered sugar - 9.5-10.5; butter - 7.3-7.4; pressed yeast - 2.0-2.4; eggs - 12.5-13.5; salt - 0.4-0.8; vanillin - 0.1-0.2; sprouted sea-buckthorn seeds - 4.0-6.0; water - 8.0-10.0.

EFFECT: invention ensures creation of a cake with functional properties due to enrichment with biologically active substances and components optimal ratio, enhancement of water-retaining capacity, increase of the product yield, improvement of organoleptic properties resulting from recipe harmonisation and the ready product prime cost reduction.

2 dwg, 4 tbl, 3 ex

Description

The present invention relates to the food industry.

The known composition of the cake, providing for the introduction into the recipe of a mixture of carrot, beet, apple or hawthorn powders obtained from squeezed juice from direct extraction, which are simultaneously enriching biologically active substances and dietary fiber, additive, natural dye, flavor, fat emulsifier and stabilizer (see RU No. 2411731 C1, A21D 13/08, publ. 02.20.2011).

The disadvantage of this composition is that as a prescription component use pomace, which are secondary raw materials in the production of juice. The technology of juice production determines the maximum transfer of water-soluble substances to the finished product. Therefore, the chemical composition of the pomace is characterized by a significant amount of dietary fiber and the presence of a trace amount of water-soluble biologically active substances.

Known functional food product "Talcan" from germinated grain, containing a grain base, which is used as a germinated grain, and additives - dried fruits and berries with a certain ratio of components (see RU No. 2463809 C2, A23L 1/172, publ. 20.10. 2012).

However, this food product is not ready to eat. It is used as a dietary supplement. Eating it requires certain procedures, which result in a decrease in biological value.

Most often sprouted grain is used for making bread and bakery products as a component of dough. A known method for the production of grain bread, including soaking wheat in water for 24-48 hours and germinating to a sprout 1 mm in size, grinding the sprouted grain, kneading the dough by mixing the grain material, water and salt, cutting the dough, fermenting it at the same time as proofing and further baking (see RU No. 2080067 C1, A21D 13/02, publ. 06.24.1994).

The disadvantage of this method is that the chemical composition of wheat is represented by carbohydrates by 70% and about 11% falls on proteins, therefore, germination of wheat grains determines mainly the modification of the carbohydrate components of the product.

The known composition of the cake "Spring" containing flour, raisins, powdered sugar, butter, egg, pressed yeast, salt and vanillin (see RU No. 2093032, A21D 13/08, publ. 20.10.1997).

A disadvantage of the known cake formulation is its low biological value, low water retention capacity, and insufficient product yield. The technology for the production of cake involves a long technological process, which is 8-8.5 hours, including 4-4.5 hours - preparation of the dough, 1.5-2 hours - fermentation of the dough, 90-110 minutes - proofing, 18-20 min - baking. The duration of the process determines the employment of equipment and production facilities, which ultimately affects the cost of the finished product.

Closest to the claimed invention is a Siberian cake containing first-grade flour, powdered sugar, butter, yeast, an egg, salt, vanillin, water and blueberry cake pre-aged in sugar syrup (see RU No. 2495575 C1, IPC A21D 13 / 08, published on October 20, 2013 Bull. No. 29).

However, the disadvantage of this product is that meal is rich only in dietary fiber and is a secondary raw material, which does not sufficiently enrich the product with biologically active substances.

The technical result of the invention is the creation of a cake with functional properties due to the enrichment of biologically active substances and the optimal ratio of components, increasing water-holding capacity, increasing product yield and improving organoleptic properties as a result of harmonization of the formulation, reducing the cost of the finished product.

The specified technical result during the implementation of the invention is achieved by the fact that in a cake containing first grade flour, powdered sugar, butter, yeast, egg, salt, vanillin, a vegetable additive and water, according to the invention, germinated seeds pre-soaked in water are used as a vegetable additive sea buckthorn in the following ratio of components, wt.%:

Flour 1 grade 51.7-53.7 Powdered sugar 9.5-10.5 Butter 7.3-7.4 Pressed yeast 2.0-2.4 Egg 12.5-13.5 Salt 0.4-0.8 Vanillin 0.1-0.2 Sprouted Sea Buckthorn Seeds 4.0-6.0 Water 8.0-10.0

Distinctive features of the claimed invention in comparison with the known technical solutions are the qualitative and quantitative composition of the cake, namely the introduction of pre-seasoned water-grown seeds of sea buckthorn into the cake formulation and the optimal ratio of the components included in the recipe.

The exceptional value of sprouted seeds lies in the fact that seedlings possess all the natural biological properties of a holistic living organism, while most of our usual plant products (leaves, tubers, stems, fruits) are only parts of the plant. Dry seeds, at rest, contain substances necessary for the growth of the future plant.

Germination is the transition of a seed from a dormant state to the growth of an embryo. At a certain temperature and humidity, the seeds swell, their breathing becomes more intense, they absorb minerals and trace elements from water, and the amount of vitamins in them increases significantly. During germination, the enzymes in the seeds break down complex proteins, fats and carbohydrates into simpler substances that are necessary for the growth of the future plant. And therefore, when using germinated grains for food, the human body receives and assimilates substances already processed by enzymes and saves its own strength. The chemical composition of the germinated seeds is presented in table 1.

Table 1 The chemical composition of the germinated seeds of sea buckthorn Indicators Sprouted Sea Buckthorn Seeds Moisture% 14.0 Proteins,% 24.1 Lipids,% 15.8 Carbohydrate% 29.22 Minerals, % 4.3 Flavonoids, mg% 4.11 Vitamin E, mg% 88.01 Vitamin B ₁ , mg% 1.01 Vitamin C, mg% 9.8 Carotenoids, mg% 3.28

Germinated seeds have enormous energy potential, contain all the necessary vital components and are equipped with a system that facilitates their absorption. It is this unique combination of them that determines their powerful healing effect on the human body.

Industrial processing of sea buckthorn is mainly aimed at obtaining fruit drinks and tinctures, while seeds remain as secondary raw materials. The formation of significant volumes of secondary raw materials is due to the technology for producing single products, a significant amount of valuable components remains in the resulting by-products.

In the regions of Siberia, the industrial berry crop is sea buckthorn - a culture characterized not only by reliable fruiting and a stable level of payback, but also by a unique biochemical composition. Only industrial gardens of the Republic of Buryatia can produce 700-800 tons of berries per year. In the complex processing of sea buckthorn fruits, when the initial separation of seeds from the pulp of fruits is provided, the seeds go to waste. In conditions of industrial processing of 1 ton of sea buckthorn berries, the volume of waste from seeds is 60-100 kg.

In practice, the chemical potential and natural resource of sea buckthorn seeds are not fully used, although recently scientists have been attracting the attention of sea buckthorn seeds as a source of “white” oil, which is used in China as a therapeutic and prophylactic agent.

Further expansion of the practical use of sea buckthorn seeds is inextricably linked with a comprehensive approach to the processing of sea buckthorn seeds, based on the optimal use of their capabilities as a valuable raw material source in combination with scientifically based technological solutions. One of the new areas of processing sea buckthorn seeds is the use of biotechnological methods for their processing.

The prospects for the use of sea buckthorn seeds in the food industry are determined by the availability of raw materials.

When designing a balanced product formulation, the choice of component ratio is of utmost importance. It was experimentally established the optimal amount of sea buckthorn seeds introduced into the cake, namely 4-6% of the total number of introduced components. This amount of seeds is primarily due to good organoleptic characteristics: the cake has a more attractive appearance, pleasant taste and aroma.

Instead of bilberry meal (according to the prototype), germinated sea buckthorn seeds in the amount of 2%, 4%, 5%, 6% and 8% were introduced into the Siberian cupcake recipe. Organoleptic characteristics are presented in table 2 (PSO - germinated sea buckthorn seeds).

table 2 Organoleptic characteristics of the finished product Name of indicator Cupcake Feature Control (prototype) Products with 2% introduction of PSO Products with 4% PSO Products with 5% introduction of PSO Products with 6% introduction of PSO Products with 8% introduction of PSO Taste and smell With a slight smell and taste of blueberries With a slight smell and taste of sea buckthorn With a slight smell and taste of sea buckthorn With a more pronounced smell and taste of sea buckthorn With a more pronounced smell and taste of sea buckthorn With a more pronounced smell and taste of sea buckthorn, when chewing, a lot of hard seeds are felt The form Specific to this product name Convex More pronounced, convex More pronounced, convex More pronounced, convex More convex, there are blasts and cracks Kink view A baked product without hardening and traces of impermeability. The porosity is uniform small, the crumb is not sticky A baked product without hardening and traces of impermeability. The porosity is uniform small, the crumb is not sticky A baked product without hardening and traces of impermeability. Significant porosity, non-sticky crumb A baked product without hardening and traces of impermeability. Significant porosity, non-sticky crumb A baked product without hardening and traces of impermeability. Significant porosity, non-sticky crumb Baked product without hardening and traces of impermeability, developed porosity, crumb is not sticky

The data in table 2 show that the optimal amount of PSO is 4-6%, in which the cake is characterized by the best organoleptic characteristics. An increase in the amount of PSO of more than 6% in the cake formulation leads to a distortion of the traditional cake form. The crumb of the product has a developed porosity; when chewing, a lot of hard seeds are felt. With the introduction of a PSO of less than 4% in the cake, fine porosity, an insufficiently expressed form of the cake is observed, which reduces the organoleptic characteristics of the finished product.

Changing the acidity of wheat dough during fermentation is of great importance in the production of flour confectionery. With an increase in its acidity, the processes of swelling and peptization of protein substances of the test are accelerated. The taste and aroma of the finished product are largely due to the accumulation in the test of free acids and the products of their interaction. It is no accident, therefore, that the final acidity of the test is taken as one of the indicators of their readiness or degree of “maturity,” and the acidity of flour confectionery is one of the indicators of its quality included in the standard.

When conducting experimental studies, it was found that the introduction of germinated sea buckthorn seeds in an amount of 4-6% increases the acidity of the test by 25-29% compared with the control (cake "Siberian") - see figure 1. This is due to the fact that the seeds of sea buckthorn contain biologically active substances that contribute to the rapid growth of yeast cells. Based on the organoleptic characteristics and acidity of the test, the optimal amount of PSO administered is 4-6%, while the finished cake was called “Rostik”.

The data obtained allowed us to study the possibility of reducing the duration of the technological process of cake production. The degree of readiness of the fermentation test was established upon reaching the required acidity (see figure 1). From the data presented in figure 1 (the prototype was taken for control), it can be seen that the rate of accumulation of acidity in the test samples is higher compared to the control, which makes it possible to reduce the process. The fermentation time of the test with the introduction of PSO is 60-80 minutes

One of the main indicators of the quality of flour confectionery products is swelling - the ability to restore the original weight, size, shape, appearance during the soaking process.

Swelling is characterized by the ratio of the mass of products after wetting to the mass of dry products and is expressed as a percentage. Figure 2 presents the results of studies to determine the coefficient of swelling. From figure 2 it is seen that the introduction of PSO in the formulation of the cake leads to an increase in the coefficient of swelling.

A high degree of swelling is due to the presence of dietary fiber in the chemical composition of sea buckthorn seeds, the content of which is about 20%, including pectin substances.

Dietary fiber is widely used in various foods to give a functional focus.

According to FAO / WHO, low fiber intake is observed in almost all countries of the world: instead of the required 2-30 g per day, the average person eats them no more than 10-15 g.

Reducing the deficiency of dietary fiber in the diet allows the introduction of fiber as an additive in a variety of food products. The success of such a solution largely depends on an understanding of the chemical structure of dietary fiber and the physical effects on the human body, knowledge of their physicochemical properties and behavior in technological processes.

Dietary fiber (PV) is a complex of plant biopolymers, including non-starch polysaccharides, which include cellulose, hemicellulose, pectin, gum, gums, mucus, pentosans. In addition, the composition of PV includes lignins and related protein substances that form the cell walls of plants. Dietary fiber is not digested in the small intestine of a person, is fully or partially fermented in the large intestine.

The insufficient content in the diet of the main sources of dietary fiber - fruits and vegetables, products containing whole grains, wholemeal flour, bran, has led to the spread of various metabolic disorders. It has been established that PV deficiency in food is a risk factor for diseases such as colon cancer, hypomotor colon dyskinesia, diabetes mellitus, obesity, atherosclerosis, and much more.

A characteristic feature of PV is its high water absorption capacity.

The high swelling coefficient of dietary fiber of sea buckthorn seeds introduced into the cake formulation leads to an increased water absorption capacity of the product. Data on the water absorption capacity of the product are presented in table 3. The Siberian cake was taken for control.

Table 3 Water absorption capacity of products Products Water absorption capacity of products,% The control 206.46 Cupcake with 2% PSO 232,99 Cupcake with 4% PSO 239.45 Cupcake with 5% PSO 246.71 Cupcake with 6% PSO 251.78 Cupcake with 8% PSO 257.3

From the data presented in table 3, it was found that the water absorption capacity of the cake with sprouted seeds of sea buckthorn increases by 12.8-24.6% compared with the control.

The water absorption capacity leads to a higher yield of the finished product. The yield of the claimed cake is 7.5% higher than that of the Siberian cake.

The nutritional value of the Rostik cake is presented in table 4.

Table 4 Nutritional value of Rostik cake Indicators Content in 100 g of product Protein (g) 8.7 Fats (g) 8.7 Carbohydrates (g) 48.24 Energy value (kcal) 306.6

An analysis of the data presented in table 4 shows that the introduction of PSO affected the decrease in the energy value of the Rostik cupcake, which decreased by 44 kcal than in the Siberian cupcake.

The introduction of PSO in the formulation of the Rostik cake causes an increase in biological value due to the significant content of biologically active substances of sea buckthorn seeds.

In the era of physical inactivity, the need for low-calorie foods has increased dramatically.

The introduction of PSO in the cake formulation allows us to attribute this product to functional food products.

The developed cupcake recipe allows expanding the range of flour confectionery for functional purposes, since the developed product can be an additional source of dietary fiber, minerals and vitamins.

This product can be an effective means of strengthening the protective functions of the body, since the developed new functional product includes a reasonable natural balanced environmentally friendly set of ingredients that form its composition and properties.

Thus, the introduction of PSO cake into the formulation increases the yield of the product, water-holding ability, which leads to an increase in the volume of the finished product, enriches the cake with biologically active substances of a functional orientation. Involvement of secondary plant resources into circulation is much more profitable from a commercial point of view when using instead of additives transported from the central regions, which helps to reduce the cost of the finished product.

For germination of sea buckthorn seeds, a method using filter paper is used. When germinating seeds, a glass insert is placed between the layers of filter paper. On the insert, moistened paper is laid, the end of which is dipped in water, and the seeds are laid out. A sheet of moistened paper is applied to the seeds. Seeds are laid out per 100 pcs. The seed germinator is placed in a thermostat at a temperature of 20-35 ° C. Sea buckthorn seeds germinate completely on day 14, after which they are dried at a temperature of 45-60 ° C.

The inventive cake "Rostik" is obtained by preparing dough, preparing dough, molding dough, proofing, baking. The dough is prepared by stirring in warm water with a temperature of 35-45 ° C 50% of the yeast of their total amount added to the recipe, parts of mélange, 50-60% of 1 grade flour of its total amount and fermentation of the dough for 1-1.5 hours. Meanwhile, the germinated sea buckthorn seeds are pre-soaked in water to soften. After the dough has stood, it is mixed with the rest of the ingredients, soaked sea buckthorn seeds are added at the very end of the batch. The content of components in the mixture, wt.%:

Flour 1 grade 51.7-53.7 Powdered sugar 9.5-10.5 Butter 7.3-7.4 Pressed yeast 2.0-2.4 Egg 12.5-13.5 Salt 0.4-0.8 Vanillin 0.1-0.2 Sprouted Sea Buckthorn Seeds 4.0-6.0 Water 8.0-10.0

The items are baked for 40 minutes in a cupcake-heated oven to 180 ° C.

The invention is illustrated by the following examples of specific performance.

Example 1. Cupcake "Rostik" is prepared by preparing dough, preparing dough, molding dough, proofing, baking. The dough is prepared by stirring in warm water with a temperature of 35 ° C 50% of the yeast of their total amount added to the recipe, parts of mélange, 50% of 1 grade flour of its total amount and fermenting the dough for 1.5 hours. Meanwhile, the germinated sea buckthorn seeds are pre-soaked in water. After the dough has stood, it is mixed with the rest of the ingredients, soaked sea buckthorn seeds are added at the very end of the batch. The content of components in the mixture, wt.%:

Flour 1 grade 53.7 Powdered sugar 10.5 Butter 7.4 Pressed yeast 2,4 Egg 13.5 Salt 0.4 Vanillin 0.1 Sprouted Sea Buckthorn Seeds 4.0 Water 8.0

The items are baked for 40 minutes in a cupcake-heated oven to 180 ° C.

The finished product has a pleasant taste and aroma, golden brown color, in the context has developed uniform porosity.

Example 2. Techniques and operations are carried out analogously to example 1 in the following ratio of components, wt.%:

Flour 1 grade 52.7 Powdered sugar 10.0 Butter 7.4 Pressed yeast 2.2 Egg 13.0 Salt 0.6 Vanillin 0.1 Sprouted Sea Buckthorn Seeds 5,0 Water 9.0

The finished product has the same organoleptic characteristics as in example 1.

Example 3. Techniques and operations are carried out analogously to example 1 in the following ratio of components, wt.%:

Flour 1 grade 51.7 Powdered sugar 9.5 Butter 7.3 Pressed yeast 2.0 Egg 12.5 Salt 0.8 Vanillin 0.2 Sprouted Sea Buckthorn Seeds 6.0 Water 10.0

The finished product has the same organoleptic characteristics as in example 1.

Claims (1)

A cake including flour of the 1st grade, powdered sugar, butter, yeast, egg, salt, vanillin, water, a herbal supplement, characterized in that as a herbal supplement, germinated sea buckthorn seeds soaked in water are used in the following ratio of initial components, wt. %:
grade 1 flour 51.7-53.7 powdered sugar 9.5-10.5 butter 7.3-7.4 pressed yeast 2.0-2.4 egg 12.5-13.5 salt 0.4-0.8 vanillin 0.1-0.2 germinated sea buckthorn seeds 4.0-6.0 water 8.0-10.0

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