RU2603893C1 - Method for preparation of gluten-free cooked semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Disclosed is a method for preparation of gluten-free cooked semi-product, according to which dough is kneaded from water, margarine, melange, amaranth flour and potato starch. First, water and margarine are added, followed by bringing to boiling point, gradually adding to obtained mass a mixture of amaranth flour and potato starch, taken in ratio 1:0.6, mixing until formation of a homogeneous elastic mass and cooling. Melange is added to obtained mixture in small portions and stirred until a homogeneous mass is obtained. Dough is placed on sheets and baked.

EFFECT: proposed method enables to obtain a finished product, acceptable for gluten-free diet.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to confectionery production and catering.

The closest in technical essence and the achieved effect is a method of producing a custard cake mix, which involves welding the flour in a boiling mixture of water, oil, salt with stirring, cooling the welding and combining it with melange, molding, baking, and a mixture of corn and wheat flour is introduced as flour premium in the ratio 1: 1, and the amount of water required for brewing according to the recipe is doubled [Pat. 2438332 RF; IPC A21D 13/08. Method for the production of custard semi-finished product / E.N. Artemova, S.G. Ushakova; Announced June 16, 2010; Publ. 01/10/2012, Bull. No. 1].

The disadvantage of this method is the use of ingredients that are not acceptable for a gluten-free diet.

An object of the invention is the use of ingredients acceptable for a gluten-free diet, expanding the range of gluten-free flour confectionery products, therapeutic and preventive focus of the finished products.

To solve the technical problem of the invention, a method for preparing a gluten-free custard semi-finished product, characterized in that to obtain a custard semi-finished product, knead the dough from water, margarine, melange, amaranth flour and potato starch, and first, water and margarine are dosed, brought to a boil, for which the resulting a mixture of amaranth flour and potato starch, taken in a ratio of 1: 0.6, is gradually added to the mass, the resulting tea leaves are mixed for 1-2 minutes until a homogeneous elastomer is formed egg mass and cooled to a temperature of 60-70 ° C, injected into the mixture in small portions of melange and again thoroughly mixed until a homogeneous mass; the dough is deposited on sheets slightly greased, and baked at a temperature of 180-200 ° C for 12 minutes, then reduced to 160 ° C and baked for 20 minutes; dough with a moisture content of 53.0 ± 0.5% is prepared with the following contents of the recipe components, g per 1 kg of finished product:

amaranth flour 240.66 melange 515.63 starch 141.29 margarine 152.84 water 382.1

The technical result of the invention is the use of ingredients acceptable for a gluten-free diet, expanding the range of gluten-free flour confectionery products, therapeutic and prophylactic orientation of the finished products.

For some diseases (celiac disease and phenylketonuria), it is necessary to follow a diet that excludes the use of bread, pasta and flour products, which occupy a significant part of the diet of people.

Celiac disease (celiac enteropathy) is a hereditary disease caused by damage to the small intestine villi by food products, which include wheat, which contains a certain protein - gluten. Gluten is a water-insoluble and mainly soluble in alcohol protein of cereals such as wheat, rye, oats and barley.

Phenylketonuria (PKU) is another genetic disease in which wheat products cannot be consumed. Geneticists have found that the development of PKU is based on a sharp decrease in the activity of the phenylalanine-4-monooxygenase enzyme, which turns the amino acid phenylalanine into tyrosine.

Amaranth flour has a high nutritional value and a unique biochemical composition. In terms of the content of essential amino acids, antioxidants and minerals, flour obtained from amaranth grains surpasses the majority of cereals traditionally grown in Russia: wheat, rice, soy, corn, etc. The composition of amaranth seeds is characterized by a high content of vitamins A, B ₁ , B ₂ , B ₄ , C, D, E and macro- and microelements important for the human body, such as iron, potassium, calcium, phosphorus, magnesium, copper, etc.

Amaranth flour contains up to 15-17% of protein, consisting of 28-35% of essential amino acids, mainly lysine, up to 2-17% of lipids represented by more than 50% polyunsaturated fatty acids, 6-8% - squalene and 0.11-0.19% - tocopherols with antitumor and antioxidant properties.

Such a chemical composition and functionality of amaranth flour determine the various therapeutic and prophylactic properties of amaranth flour.

A method of preparing a gluten-free custard cake mix is as follows.

 A gluten-free custard cake mix is obtained by mixing dough from water, margarine, melange, amaranth flour and potato starch, moreover, water and margarine are dosed first, brought to a boil, for which a mixture of amaranth flour and potato starch, taken in the ratio, is gradually added to the resulting mass. 1: 0.6, the resulting tea leaves is mixed for 1-2 minutes until a homogeneous elastic mass is formed and cooled to a temperature of 60-70 ° C, small amounts of melange are introduced into the resulting mixture and again thoroughly mixed to obtain a homogeneous mass; the dough is deposited on sheets slightly greased, and baked at a temperature of 180-200 ° C for 12 minutes, then reduced to 160 ° C and baked for 20 minutes; dough with a moisture content of 53.0 ± 0.5% is prepared with the following contents of the recipe components, g per 1 kg of finished product:

amaranth flour 240.66 melange 515.63 starch 141.29 margarine 152.84 water 382.1

The method of preparation of a gluten-free custard cake mix is illustrated by examples.

Example 1 (prototype).

To prepare 1 kg of custard cake mix, 227.7 g butter cut into pieces, 5.7 g salt and 911.0 g water are heated to boiling. Into a boiling mass, thoroughly stirring with a spatula, 227.75 g corn flour and 227.75 g premium wheat flour are gradually added and boiled for 5 minutes until a homogeneous mass is obtained; the resulting mass is cooled to 70 ° C, after which, with continuous stirring, add 214.38 g of melange and knead the dough for 20 minutes; the finished dough is deposited on sheets slightly greased and baked; baking time 40 min at a temperature of 200 ° C.

wheat flour 227.75 corn flour 227.75 melange 214.38 butter 227.70 salt 152.84 water 911.0

Physico-chemical and organoleptic quality indicators are presented in table 1. Nutritional value is presented in table 2.

Example 2

382.1 g of water and 152.84 g of margarine are metered into the container, brought to a boil, a mixture of 240.66 g of amaranth flour and 141.29 g of potato starch (1: 0.6) is gradually added to the resulting mass, the resulting tea leaves are mixed within 2 minutes until a homogeneous elastic mass is formed and cooled to a temperature of 70 ° C, 515.63 g of melange is introduced in small portions and mixed thoroughly until a homogeneous mass is obtained; the finished dough is deposited on sheets slightly greased and baked at 200 ° C for 12 minutes, then reduced to 160 ° C and continued to bake for 20 minutes; dough with a moisture content of 53.0% is prepared with the following contents of the recipe components, g per 1 kg of finished product:

amaranth flour 240.66 melange 515.63 starch 141.29 margarine 152.84 water 382.1

Organoleptic and physico-chemical characteristics of gluten-free custard cake mix are presented in table 1. Nutritional value is presented in table 2.

Table 1

The nutritional value of flour confectionery products is presented in table 2.

table 2

As can be seen from tables 1, 2, gluten-free custard cake mix prepared by the proposed method is not inferior to the prototype. Gluten-free custard cake mix has a pleasant taste, smell, rich golden brown color, attractive appearance.

An analysis of the chemical composition showed (Table 2) that the gluten-free custard cake prepared by the proposed method has a low energy value, there is a decrease in fat by 46% and carbohydrates by 17%.

If amaranth flour is taken less than the proposed amount, then the nutritional value of the flour confectionery product is reduced, and if more than the proposed amount, the organoleptic and physico-chemical quality indicators of the gluten-free custard semi-finished product are worsened.

The proposed method for the production of gluten-free custard semi-finished product allows you to:

- reduce the energy value of custard semi-finished product;

- expand the range of gluten-free flour confectionery;

- to give a therapeutic and preventive focus to finished products.

Claims (1)

A method of preparing a gluten-free custard cake mix, characterized in that to obtain a custard cake mix the dough from water, margarine, melange, amaranth flour and potato starch, moreover, water and margarine are dosed first, brought to a boil, a mixture of amaranth flour is gradually added to the resulting mass. and potato starch taken in a ratio of 1: 0.6, the resulting tea leaves are mixed for 1-2 minutes until a uniform elastic mass is formed and cooled to a temperature of 60-70 ° C, into the resulting mixture introduced in small portions of melange and again thoroughly mixed until a homogeneous mass; the dough is deposited on sheets slightly greased, and baked at a temperature of 180-200 ° C for 12 minutes, then reduced to 160 ° C and baked for 20 minutes; dough with a moisture content of 53.0 ± 0.5% is prepared with the following contents of the recipe components, g per 1 kg of finished product:
amaranth flour 240.66 melange 515.63 starch 141.29 margarine 152.84 water 382.1