RU2535393C1 - Preventive purpose waffle product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preventive purpose waffle product includes waffle sheets containing flour, melange, vegetable oil, drinking soda, food salt, lecithin and a filling containing confectionery fat, waffle crumb, a flavouring agent, a taste filler including a mixture of a phospholipid product, stevioside, dry whole milk at a ratio of 2:1:80. Additionally, the filling contains Raftiline, taken at a ratio of 1:7 to confectionary fat, and a fruit mixture containing dietary citrus fibre and apple food fibre at a ratio of 1:3; the phospholipid product is represented by "Choline". Flour in the waffle sheets composition is represented by a mixture of bakery wheat flour and buckwheat flour at a ratio of 5:2. The initial components are used at the following ratio: waffle sheets, wt %: flour - 85.53-87.13; melange - 10.13-12.11; vegetable oil - 1.00-1.09; drinking soda - 0.19-0.31; food salt - 0.44-0.61; lecithin - 0.61-0.73; filling, wt %: confectionary fat - 55.55-60.33; Raftiline - 7.50-9.13; waffle crumb - 4.12-5.97; flavouring agent - 0.99-1.50; taste filler - 17.66-20.22; fruit mixture - 7.13-9.52. Raftiline for the filling is preliminarily dissolved in 60-70°C water at a ratio of 1:3 during 5-7 minutes.

EFFECT: invention ensures development of a formula of waffle products with therapeutic-and-preventive action as well as expansion of the range of such purpose products and raw material base of food enterprises.

2 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of wafer products.

A known composition for the preparation of flour confectionery in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, salt, lecithin, and a filling containing confectionery fat, waffle crumbs and flavoring, as a sweet the agent contains stevioside and Beneo ™ Synergyl, and the flavoring agent is a mixture of stevioside, Beneo ™ Synergyl and protelac in a weight ratio of 1: 65: 150 (RU patent No. 2422019).

The disadvantage of these wafers is their low fiber content.

Closest to the claimed is a composition for the preparation of a confectionery product in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, baking salt, lecithin and a filling containing confectionery fat, waffle crumbs, flavoring and flavoring a filler comprising a phospholipid product in the form of lecithin and a sweet agent, contains stevioside as a sweet agent, and the flavoring filler further comprises whole milk powder and is a mixture of loz itin, stevioside, whole milk powder in a ratio of 2: 1: 80 (patent RU No. 2342838).

The disadvantage of these wafers with filling is the increased fat consumption, the dependence of the quality indicators of finished products on the quality indicators of raw materials, in particular the fat component.

The problem solved by the invention is the development of the formulation of wafer products with therapeutic effect, as well as expanding the range of products for this purpose and the raw material base of food enterprises.

The technical result of the invention is to increase the nutritional status of the human body.

The technical result is achieved by the fact that the wafer product is for preventive purposes, including wafer sheets containing flour, mélange, vegetable oil, baking soda, salt, lecithin, and a filling containing confectionery fat, wafer crumb, flavoring, flavoring agent, including a mixture of phospholipid product , stevioside, whole milk powder in a ratio of 2: 1: 80, characterized in that the filling additionally contains raftilin, taken in proportion to confectionery fat as 1: 7, and a fruit mixture containing citrus total dietary fiber and apple dietary fiber in a ratio of 1: 3, contains “Choline” as the phospholipid product, and wafer sheets as flour contain a mixture of wheat flour and buckwheat flour in a ratio of 5: 2, with the following ratio of the starting components for wafer sheets wt. %:

flour 85.53-87.13 melange 10.13-12.11 vegetable oil 1.00-1.09 baking soda 0.19-0.31 food salt 0.44-0.61 lecithin 0.61-0.73

and for the filling, wt. %:

confectionery fat 55.55-60.33 raftilin 7.50-9.13 waffle crumbs 4.12-5.97 flavor 0.99-1.50 flavor filler 17.66-20.22 fruit mix 7.13-9.52

In this case, raftilin is pre-dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes.

Buckwheat flour is a unique combination of exceptional taste and healthy qualities. Unlike wheat, it is completely gluten free and is a unique source of vegetable protein. Its nutritional properties cannot be underestimated: a large amount of carbohydrates, the presence of almost all B vitamins and all amino acids necessary for the body. Buckwheat flour has a positive effect on the vascular system, strengthens capillaries, promotes proper liver function, helps to eliminate toxins, and helps lower blood cholesterol. The optimal ratio of a mixture of wheat flour for baking and buckwheat flour (5: 2) will improve the structural and mechanical properties of wafer sheets and enrich them with nutrients.

The fruit mixture contains dietary fiber, which determines their use to create a finer and more even dispersion to stabilize the system, which makes it possible to reduce fat in the formulation. An acceptable ratio (1: 3) of citrus dietary fiber and apple dietary fiber, which gives the best rheological performance of the filling, has been experimentally established. The use in the recipe of the filling of citrus dietary fiber extracted from the cellular material of dried orange pulp precisely by mechanical processing, without the use of chemicals, by opening and expanding the structural cell of the orange fiber, allows to improve taste characteristics, enrich dietary fiber, reduce the content of fat component to 50% and calorie content of the product.

Apple fiber is a ballast substance derived from carefully processed dried apples. They do not release bound water during the baking process, which provides the desired effect of freshness of the apple fiber. They contain 60% of ballast substances - cellulose and hemicellulose, with 55-65% of them insoluble. Apple fibers have a high moisture absorption (up to 1:11) and fat-binding ability (up to 1:12) due to the unique natural capillary structure of the fibers.

As a fat component and a source of dietary fiber, raftilin, taken in the ratio with confectionery fat as 1: 7, was used. Having studied its functional and technological properties, it was found that the ratio of raftilin and water with a temperature of 60-70 ° C 1: 3, respectively, dissolved within 5-7 minutes is optimal for obtaining a semi-finished gel-like consistency.

The phospholipid product Choline is obtained from activated sunflower phospholipids by fractionation with ethanol. An analysis of the chemical composition of the phospholipid product, which determines its technological functions, showed that Choline has a high content of phosphatidylcholines with maximum surface activity.

It is known that due to surface-active properties, surfactants are able to purposefully regulate the properties of complex structured dispersed systems by weakening the interaction between particles of a solid dispersed phase.

The phospholipid product "Choline" has an effective effect on the rheological properties of the filling, which is explained by the high content of phospholipids in the phospholipid product "Choline", as well as the maximum content of phosphatidylcholines.

The technological process for the preparation of wafer products for medical purposes includes the following operations.

To prepare the dough, according to the recipe, the dough mixing machine is successively filled with: baking soda, edible salt, water 5-10% of the total amount used to knead the dough, melange, vegetable oil and lecithin.

It is recommended to use water with a temperature of 8-10 ° C. After that, half the mixture of wheat flour and buckwheat flour is loaded at a ratio of 5: 2 and mixed for about 3 minutes, then the rest of the flour mixture and batch are made until the dough is ready for 10-15 minutes, starting from the moment the whole flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The filling is prepared in a batch machine. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll mill. Then load about 85% of the fat composition of the total weight in the form of a mixture of pre-prepared confectionery fat and raftilin in a ratio of 7: 1. In this case, raftilin is pre-dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes, and the confectionery fat is preheated to 37 ° C. Next, a flavor filler mixture is introduced, consisting of stevioside, whole milk powder, a phospholipid product in the form of “Choline” in a ratio of 2: 1: 80, homogenized at 3000 rpm before mixing, flavoring and a fruit mixture consisting of citrus dietary fiber and apple dietary fiber in a ratio of 1: 3, each time mixing. Last of all, to obtain the desired viscosity of the filling, the remaining amount of the fat composition is loaded and knocked down until ready.

Baked wafer sheets arrive on a spreading machine.

The layers interlayed with the filling stand in the refrigerator compartment for one layer for 15 to 4 minutes at an air temperature of 12 to 4 ° C, respectively, and air velocity of 1 to 6 m / s, respectively.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

Examples of specific performance.

Example 1

The preparation of a wafer product for preventive purposes according to the above technology in the following ratio of the starting components for wafer sheets, wt. %:

flour 86.50 melange 11.01 vegetable oil 1,04 baking soda 0.27 food salt 0.53 lecithin 0.65

and for the filling, wt. %:

confectionery fat 57.47 raftilin 8.21 waffle crumbs 5.43 flavor 1.05 flavor filler 19.45 fruit mix 8.39

Example 2

The preparation of a wafer product for preventive purposes according to the above technology in the following ratio of the starting components for wafer sheets, wt. %:

flour 86.95 melange 10.55 vegetable oil 1,03 baking soda 0.25 food salt 0.55 lecithin 0.67

and for the filling, wt. %:

confectionery fat 57.40 raftilin 8.20 waffle crumbs 4.84 flavor 1,08 flavor filler 19.78 fruit mix 8.70

Example 3

The preparation of a wafer product for preventive purposes according to the above technology in the following ratio of the starting components for wafer sheets, wt. %:

flour 86.13 melange 11.47 vegetable oil 1.05 baking soda 0.21 food salt 0.51 lecithin 0.63

and for the filling, wt. %:

confectionery fat 58.1 raftilin 8.3 waffle crumbs 5.17 flavor 1.12 flavor filler 18.11 fruit mix 9.20

The selection of the clinical manifestations under study was based on their relevance to practical healthcare and the intended effects of the product being studied.

Since the developed wafer products with fatty filling are a composition of dietary fiber, stevioside and whey powder, mainly of plant origin, studies were carried out with metabolic syndrome.

The purpose of the clinical study is to evaluate the effectiveness of the use of developed wafer products in the complex treatment and prevention of patients with metabolic syndrome due to functional reasons.

The objective of the study was to identify the effect of the claimed product on indicators of nutritional status in patients with metabolic syndrome; multivariate assessment of the effect of wafers on the clinical manifestations of the metabolic syndrome and concomitant diseases of the digestive system and on abdominal clinical manifestations; tolerance analysis and side effects of the test product.

50 patients with metabolic syndrome aged 38 to 65 years were examined (table 1). The study group consisted of 25 patients.

Abdominal obesity (waist circumference over 94 cm for men and more than 80 cm for women) in combination with at least two of the following 4 factors:

- increase in triglycerides (TG) of more than 1.7 mmol / l or specific treatment for dyslipidemia;

- a decrease in high density lipoproteins (HDL) of less than 1.03 mmol / L in men and less than 1.29 mmol / L in women or a specific treatment for dyslipidemia;

- increase in blood pressure (BP): systolic (SBP) of more than 130 mm Hg or diastolic (DBP) more than 85 mm Hg or antihypertensive therapy;

- an increase in fasting venous plasma glucose of more than 5.6 mmol / l or previously detected type 2 diabetes mellitus.

The examined groups were similar in basic characteristics: age, gender, manifestations of the metabolic syndrome (table 1).

In all patients, by the time the study was initiated, compensation for diabetes mellitus and normalization of blood pressure parameters were achieved. During the study, patients were recommended to follow a diet for 1 month, in which the main principle was a moderate limitation of energy value and a change in the qualitative structure of the diet and diet.

The following dietary recommendations were given:

- the exclusion of simple carbohydrates in free form (if desired, sweeteners were used);

- restriction of foods with a high glycemic index;

- limiting fats by eliminating animal oil, fatty meats, fish, poultry, dairy products with high fat content, sausages;

- nuts, sunflower seeds; allowed vegetable oil 1-2 tablespoons a day for cooking;

- the amount of protein food (lean meat, fish, poultry, low-fat cottage cheese, eggs) was not limited;

- diet - 3 times a day, dinner - no later than 4 hours before bedtime.

Table 1 - Characterization of patient groups Study group Control group Wed age (M ± m) 49 ± 9.6 53 ± 11.1 Women (n (%)) 18 (72%) 20 (80%) Men (n (%)) 7 (28%) 5 (20%) Disorders of glucose tolerance n%)) 19 (76%) 20 (80%) Type 2 diabetes mellitus (n (%)), including - diet-corrected - corrected by taking metformin 7 (28%) 9 (36%) BMI (M + u) 32.7 ± 2.4 33.3 ± 3.1 OT (M ± t) 98.7 ± 10.0 101.1 ± 8.9 Average OT / OB ratio (M ± t) 0.94 ± 0.07 0.91 ± 0.08 Hypertriglyceridemia (n (%)) 3 (12%) 5 (20%) Decrease in HDL (n (%)) 3 (12%) 4 (16%) Increased blood pressure or antihypertensive therapy (n (%)) 24 (96%) 23 (92%)

The control group was treated only with a diet, and patients of the study group received a wafer product for therapeutic purposes against the background of a similar diet. Method of application: use in an amount of 30 g 2 times a day after meals. The course of treatment is 1 month.

In all patients, before and after treatment, complaints, the frequency and characteristics of the stool were studied, a physical examination was carried out, indicators of nutritional status were determined: height, body weight, body mass index (BMI), waist circumference (OT), hip circumference (OB), OT ratio /ABOUT. The caliper Langa measured the thickness of the skin-fat folds (CLF) at four points (above the biceps, above the triceps, under the shoulder blade, above the iliac crest) and calculated the percentage of body fat (Dumin-Womersley method, 1972). Attention was drawn to tolerance and side effects of wafer products.

The symptom complex, dubbed the "metabolic syndrome", is one of the most important public health problems. Today, this disease affects about 25% of the adult population, and after 60 years - more than 40%. It is proved that the risk of cardiovascular diseases associated with the phenomena of insulin resistance and hyperglycemia appears much earlier than type 2 diabetes mellitus is diagnosed. According to the “ticking clock” hypothesis, the “bomb” clockwork starts long before the clinical manifestations of diabetes.

The treatment strategy for the metabolic syndrome includes the following equivalent tactical positions: lifestyle changes, obesity treatment, overcoming insulin resistance and hyperglycemia, correction of arterial hypertension and dyslipidemia.

Numerous studies have convincingly shown that a decrease in body weight in patients with metabolic syndrome significantly contributes to a decrease in blood pressure and positively changes the lipid profile. That is why it is difficult to overestimate the role of nutrition modification in the treatment of metabolic syndrome.

There are some disagreements regarding the principles of building diets in the metabolic syndrome. However, it has now been shown that various diets are effective for weight loss in metabolic syndrome. And therefore, they are indicated to reduce cardiovascular risks, with the obligatory condition of adhering to a low-calorie diet.

Changes in indicators of nutritional status in the control group and in the study group are shown in table 2.

In both groups examined, a decrease in controlled nutritional indicators was observed.

Weight loss was observed in 24 patients (96%) in the study group and 23 (92%) patients in the control group. The greatest weight loss was 7.2 kg, the smallest - 1.1 kg. The results of treatment were affected, first of all, by strict adherence to a diet (there were 41 people), a high level of motivation for losing weight. One patient during the study period added 750 g, which explains a gross violation of dietary recommendations.

As can be seen from the data in table 2, in both groups of patients decreased body mass index, waist and hips, the average thickness of the skin-fat fold and the percentage of body fat.

When comparing the treatment results of patients of the two groups, it is seen that the addition of wafer products for therapeutic purposes increased the effectiveness of the treatment. The study group showed a more significant dynamics of nutritional indicators. So, during the course of treatment, body weight decreased in patients of the study group by an average of 2.2 kg, and in the control group by 1.4 kg.

One of the most important indicators is a decrease in the percentage of body fat by 1.4% in the study group versus 0.6% in the control group.

Against the background of a diet with the addition of a developed product, a more pronounced decrease in waist and hips was noted.

Patients carried the diet mainly easily, since the permitted products could be consumed without significant restrictions. However, patients of the study group more often (80% versus 68%) noted good diet tolerance and rarity of hunger, which is explained by the saturating effect of functional wafers.

The dynamics of clinical and laboratory manifestations of the metabolic syndrome (arterial hypertension and glycemia) were not observed, since the patients were initially corrected according to these indicators. However, during the study in both groups there was no destabilization of these parameters.

The use of waffle products contributed to the improvement of clinical manifestations, concomitant diseases of the digestive system (table 3).

When comparing the data of table 3 it is seen that in the control group, the clinical manifestations of concomitant diseases of the digestive system decreased to a lesser extent than when using wafers. So, in 3 patients the stool frequency returned to normal, in 5 - flatulence disappeared, in 4 - bitterness in the mouth. 2 patients had pain previously noted in the right hypochondrium.

The positive effects of waffle products are explained by the laxative effect of dietary fiber, as well as a decrease in the sugar content of the product using the natural sweetener stevioside.

Table 3 - Clinical manifestations of concomitant diseases of the digestive system in the study group Indicator In the study group In the control group Before treatment n (%) After treatment n (%) Before treatment n (%) After treatment n (%) Abdominal pain 4 (16%) 2 (8%) 4 (16%) 3 (12%) Heartburn 4 (16%) 2 (8%) 6 (24%) 4 (16%) Burping 3 (12%) 2 (8%) 4 (16%) 4 (16%) Bitterness in the mouth 5 (20%) fourteen%) 5 (20%) 4 (16%) Flatulence 7 (28%) 2 (8%) 6 (24%) 4 (16%) Constipation 3 (9%) 0 (0%) 3 (9%) 2 (6%)

When interviewing patients about their subjective opinion about the product being taken, the following positions were noted:

- good organoleptic properties (11 patients);

- poor organoleptic properties (2 patients);

- good satiating ability (14 patients);

- Improving overall well-being and sleep (1 patient).

Developed waffle products increase the effectiveness of diet therapy in order to reduce body weight in the metabolic syndrome. The therapeutic and prophylactic product positively affects the clinical manifestations of concomitant diseases of the digestive system. Product tolerance is good, clinically significant side effects have not been identified.

Thus, wafer products for therapeutic purposes can be recommended as an addition to diet therapy in the treatment of patients with metabolic syndrome.

Claims (2)

1. Wafer product for preventive purposes, including wafer sheets containing flour, mélange, vegetable oil, baking soda, edible salt, lecithin, and a filling containing confectionery fat, wafer crumbs, flavoring, flavoring agent, including a mixture of a phospholipid product, stevioside, dry whole milk in a ratio of 2: 1: 80, characterized in that the filling additionally contains raftilin, taken in proportion to confectionery fat as 1: 7, and a fruit mixture containing citrus dietary fiber and apple food f fibers in a ratio of 1: 3, contains “Choline” as a phospholipid product, and wafer sheets as a flour contain a mixture of wheat flour and buckwheat flour in a ratio of 5: 2, in the following ratio of the starting components for wafer sheets, wt. %:
flour 85.53-87.13 melange 10.13-12.11 vegetable oil 1.00-1.09 baking soda 0.19-0.31 food salt 0.44-0.61 lecithin 0.61-0.73
and for the filling, wt. %:
confectionery fat 55.55-60.33 raftilin 7.50-9.13 waffle crumbs 4.12-5.97 flavoring 0.99-1.50 flavor filler 17.66-20.22 fruit mix 7.13-9.52 2. A wafer product for prophylactic use according to claim 1, characterized in that raftilin is pre-dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes.