RU2614875C1 - Dough based on oat bran without cereal flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dough contains gluten, water and salt, the gluten source is represented by gluten of cereal crops, the edible hydrocolloids are represented by corn starch and/or flour from oat bran at an arbitrary ratio, the natural protein sources are represented by liquid melange from fowl eggs, the mixture of whole milk and milk powder, and an additional source of vitamins and trace elements is represented by oat bran, with the addition of vegetable oil, if necessary.

EFFECT: is intended for dietetic protein nutrition, is a source of vitamins and trace elements, stimulates improving metabolic processes and, consequently, losing weight.

5 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry and is used in the manufacture of dietary products for a protein diet from dough based on oat bran without the content of cereal flour.

Designed for dietary protein nutrition, improves metabolism, is a source of vitamins and minerals, helps to improve metabolic processes and, as a result, reduce weight. It is used in protein diet. Designed for making dumplings, dumplings and other dough products. It is used directly in fresh form for the production of semi-finished products, and also as a semi-finished product for long-term storage in frozen form. Allows to make products with a stuffing in a production environment.

An international patent is known, publication WO 2008/023269 of February 28, 2008 for the invention “Test composition containing rye flour, gluten and, possibly, gluten enhancer, encapsulated acidifier or emulsifier”, IPC A21D 2/14, A21D 2/26, A21D 8/04, A21D 13/00, which contains exogenous gluten in an amount of at least 5% by weight of flour and a starter agent. In addition, if the dough contains gluten in an amount of 5 to 9%, the dough further comprises a gluten enhancer, which is at least an emulsifier and / or enzyme, and / or a chemical oxidizing agent. However, the dough contains a high grain content of cereals, in particular rye, and is used for baking bread. Gluten in this test contains to change and adapt the properties of rye flour, which has a number of shortcomings in baking bread.

Known patent RU 2452182, publ. 06/10/2012, for the invention “Dumplings dough”, IPC A21D 2/00, containing gluten-containing flour from oats, water, milk and can be used in the manufacture of semi-finished foods from dough with filling. In order that the test shell does not become hard and does not crack, vegetable oil is added to the dough. In the absence of oil in the proposed test recipe, a deficiency will appear if the filling is placed in it, since the dough increases significantly in volume during high-temperature heat treatment, due to which the test shell breaks. However, the dough is intended for crackers and the invention does not set the task of obtaining a dietary product. In addition, the introduction of cheese into the dough changes the physicochemical properties of the latter, which is why such a dough cannot be used on most industrial machines for the manufacture of dough products with filling, including frozen semi-finished products. In addition, this dough has a too pronounced cheese flavor, not typical for the taste of dumplings, dumplings, khinkali.

Однако тесто не решает задачи получения высоконасыщенного белкового продута, пригодного для диетического питания при белковой диете.Known international patent FI 20080492, publ. WO 2010/023351 of 03/04/2010, for the invention "Improved food composition and method for its production" IPC A23L 1/05, in which the dough contains oatmeal, protein, starch, dietary fiber. The test uses oatmeal as a source

However, the dough does not solve the problem of obtaining a highly saturated protein product, suitable for dietary nutrition with a protein diet.

Also known patent 2194392, publ. 12.20.2002, for the invention “Composition for the production of crackers and cracker products”, IPC A21D 13/08, which uses starch and dried milk, but sugar, fat, oil are also included in the composition, as a result of which the product cannot be dietary. In addition, the dough is brittle and brittle, one that cannot be used for products with filling.

Closest to the proposed test recipe is patent FR 96/00665, publ. 11/27/1999, IPC A21D 8/02 on the invention "A method for preparing risen dough or risen puff pastry and food products based on such a dough", which contains gluten from the oatmeal fraction, water and salt with the addition of an edible hydrocolloid. Long gluten is used in the test, but gelatin and pectins, as well as carbohydrates, are added to it, which is not suitable for a protein diet.

Currently, protein diets are widely used to combat obesity, which includes only protein food and water. At the same time, the menu includes low-carbohydrate high-protein foods that can be consumed without restrictions on the amount of food eaten per day. For example, in the Dukan diet, only the following main products are used: meat - beef, veal, offal, poultry, low-fat bacon; Fish and seafood; chicken and quail eggs; skim dairy products; tofu cheese; spices and herbs.

All these products contain predominantly 72 proteins (complex proteins), which take more calories to digest than they are in the product. These are products with a complex protein structure. Subsequently, bran is necessarily added to such diets. In a protein diet, carbohydrates are completely eliminated. But, since there is a lack of vitamins and minerals during the diet, it is recommended to receive 2-3 tablespoons of oat bran every day throughout the diet.

Weight loss is due to the fact that the body receives few carbohydrates, it begins to starve, and this despite the fact that it receives enough food. In order to correct this situation, the body begins to use its own carbohydrate reserves, which leads to a decrease in fat mass. A protein diet helps to remove a large amount of water from the body, which makes the weight drop even more. However, with such a diet there are significant restrictions, it is suitable for people not older than 40 years, and, in addition, for people who do not suffer from celiac disease. Protein greatly overloads the liver, kidneys, protein diet can not be followed for longer than two weeks. Also, with protein abuse, skin and hair can suffer, increased fatigue and irritability develops; blood cholesterol level increases, blood coagulation increases.

To overcome these negative phenomena, the product must also contain saline solutions, folic acid and iron preparations, and vitamin complexes.

It should be noted that in other diets based on the absence of gluten, simply the absence of gluten in the product does not solve the problem of leveling the effect of gluten on the gastrointestinal tract, as well as the task of losing weight. So gluten-free products often contain as many calories as gluten-free, and even more, because manufacturers have to add more fat to these products, such as flour products, to make them sticky.

Currently, there is no such product that would replace meat, but retained a large number of proteins.

Since there is an imbalance in protein diets, it is imperative that the proposed product needs to replace the missing vitamins and minerals with additional ingredients.

Therefore, there is a need for a product that would have all the advantages of a protein diet, but reduce the negative effect of the use of a large number of complex proteins.

To do this, a new product has been developed - dough without grain flour, which includes oat bran in combination with gluten, which belongs to the family of complex proteins. Gluten molecules in the test form cross-linking with each other, forming long protein chains (protein network), which, when digested in the human body, require high energy costs, as in the case of a protein diet. The property of gluten - to form an adhesive mass - allows you to develop a dough based on it.

In the proposed invention, the following technical result is achieved.

- expanding the range of dietary products;

- replacement with analogues of familiar dishes without loss of quality and taking into account the strict criteria of a protein diet.

This technical result is achieved due to the fact that the test based on oat bran without grain flour contains gluten, water and salt with the addition of an edible hydrocolloid. The new proposed product differs from the products known from the prior art in that gluten is used as a source of gluten in cereals, for example, wheat gluten, corn starch and / or oat bran flour in an arbitrary ratio are used as edible hydrocolloids, and natural protein sources are used liquid melange of bird eggs, a mixture of dried and whole milk. If necessary, for example, when using dough on technological lines, vegetable oil is added in small quantities for the manufacture of products with filling so that the dough does not stick to the rolls. In the manual manufacture of products with filling, the addition of vegetable oil is not required. Also, oat bran is used as an additional source of vitamins and minerals. The ratio of the components is taken in the following percentage ratio, wt.%:

Oat bran 35.0-53.0 Corn starch and / or oat bran flour 5.5-8.4 Gluten 11.0-15.0 Salt no more than 1,5% Liquid egg melange 15.3-20.7 Milk 5.0-7.7 Milk powder 3,5-5,5 vegetable oil from 0 to 5

Water the rest is preferable 4,5-5,5

The proposed formulation contains a large number of complex proteins, which are added primarily as wheat gluten. Gluten is also found in other cereals, along with wheat, such as rye, barley, oats. This product is obtained by washing with water from a dough of cereal starch flour, getting its protein part in the form of an elastic clot called gluten. The proteins that make up gluten are found in the endosperm of grain. Dry wheat gluten or gluten or panifarin is added to the recipe of the proposed product. Gluten or wheat gluten (dry), which is used in the proposed recipe, is exogenous gluten, which is present in the test as an additive. In other words, gluten is added in free form, isolated as an additive from cereal endosperm. It is free from non-gluten proteins originally associated with it, which are present in wheat or other cereal products. Gluten associated with other proteins from the endosperm is endogenous gluten, which is mainly not used in the proposed product (test).

To obtain a complete product, along with exogenous gluten, it is also necessary to add native gluten to it, as well as full-fledged natural proteins, such as milk and egg protein. Native gluten is gluten isolated from wheat or other cereals, we wash the starch fractions from wheat flour and restore the fraction of insoluble protein. By combining exogenous and native gluten, a more elastic gluten net is obtained in the test, since gluten proteins form a cross-linked net. This is due to the fact that the function of gluten is to collect or glue other proteins into one group. Due to the gluten-free mesh, a viscous, elastic consistency of the dough, its elasticity is ensured. Such qualities of the dough allow it to roll thinly and sculpt products with filling from it. Moreover, if technological equipment is used, for example, a conveyor, small amounts of oil are added to the dough, which works as a “lubricant” between the surface of the dough sheet and the rollers in order to prevent sticking. If the product with the filling, for example, dumplings, are molded manually, then adding oil is not required. Adding a small amount of oil does not significantly change the dietary properties of the test, because it is actually “consumed” during technological rolling and manufacturing of products with filling, remaining on the equipment rolls.

The combination of high-grade proteins and gluten in combination with oat bran allows you to get a quality, safe product. And the addition of corn starch allows you to get a hydrocolloid network due to the longer starch molecules, which also provides a higher viscosity of the dough.

Oat bran is also a source of beta-glucan in the proposed test recipe, which ensures the presence of daily fiber in the human diet. For a modern person, this norm today is at least 30-40 g per day, and for diabetics - up to 50 g. Due to the fact that oat bran is added to the dough, the required fiber level is ensured, which can be brought to a level that ensures the daily human norm . Also, for example, the properties of the product proposed as a diet, are also manifested in the fact that it is suitable for diabetics.

Beta glucan is a polysaccharide, i.e. soluble fiber found in oat bran. Soluble fiber, in turn, is able to “attract” to itself cholesterol from foods, thereby preventing its adsorption into the blood and lowering blood cholesterol.

In addition, oat bran contains insoluble fiber, which does not decompose in a liquid, it only swells like a sponge, adds volume and acts as a kind of scrub for the stomach and intestines, speeds up motility, removes toxins and toxins from the body, which also makes the product dietary .

Since the purpose of the proposed product is to replace a dietary product with a protein diet, the proposed product achieves the maximum content of complex proteins in combination with soluble and insoluble fiber and natural elements of oat bran enriched with vitamins and minerals. At the same time, there are no carbohydrates in the product.

The combination of complex proteins that are found in gluten and natural proteins that are found in natural and milk powder, as well as in the melange of bird eggs, such as chicken or quail, all these proteins are digested in the human body using the enzymatic apparatus of the digestive tract in stages a large expenditure of energy, which corresponds to a protein diet. First, during the digestion process, strictly selective cleavage of the peptide bonds of the protein molecule occurs, up to the final products of protein hydrolysis - free amino acids. In this case, hydrolysis consists in breaking peptide bonds of the —CO — NH– protein molecule (see Berezov TT, Korovkin B. F. Protein chemistry, chapter 4). In order for the proteolytic enzyme that catalyzes the hydrolytic cleavage of terminal amino acids from protein molecules to be simplified for the body, an edible hydrocolloid is added to the dough, which is a mixture of corn starch and oat bran flour (only from bran). These ingredients are added in an arbitrary amount, since both ingredients are hydrocolloids. The main properties of hydrocolloids is an increased ability to swell even in cold water.

In addition, corn starch has an excessively low protein content, which does not allow you to gain excessive muscle mass with a protein diet, but it can nourish nerve cells. Thus, along with oat bran and flour from them, corn starch compensates for the missing vitamins and minerals with a protein diet.

Thus, in the proposed dietary product used in the protein diet, complex proteins included in the pure form included in the product will require more energy for digestion, and therefore correspond to a greater effect of weight loss. This stems from the fact that proteins are less susceptible to enzymes than wheat, rye, oatmeal.

Since native gluten is a mixture of proteins from the endosperm of cereals, and is combined with corn starch, which contains the smallest percentage of natural sugars, a minimum of sugars is present in the proposed product (virtually no carbohydrates).

In the proposed test recipe, ingredients such as oat bran, corn starch, oat bran flour, wheat gluten, salt are presented in X wt.% On a dry matter basis. The total amount is the amount of substance in, for example, 1000 grams of dough, which is taken as 100%. The remaining ingredients are expressed in the amount of relative% of 100% of the total amount of the substance. Therefore, in these examples, solids can be less than 100%, and the remaining components are given from the total amount of the substance and can be combined with solids as less than 100%, and more than 100%. The following examples are taken as a prerequisite - compliance with 100% by weight of the test. However, nothing prevents the use of both the minimum and maximum values of the ingredients in the recipe, the so-called ingredients with a floating amount. In other words, by varying the percentage of the mass of dry ingredients within the stated intervals, for example, such as gluten, starch and oat bran flour, it is always possible to achieve a condition of compliance with 100% by weight of the dough.

The most preferred example of a recipe, in particular for dumplings, is the following ratio for 1000 grams of dough:

Oat bran - 440 g or - 44% by dry matter

Corn starch - 70 g or - 7% on a dry matter basis

Wheat gluten (gluten) - 135 g or - 13.5% on a dry matter basis

Salt - 15 g or - 1.5%

Liquid melange (chicken egg) - 205 g or - 20.5% of the total mass of the dough

Milk - 50 g or - 5% of the total mass of the dough

Powdered milk - 35 g or - 3.5% by dry matter

Water 50 g or - 5%

To illustrate the ingredients with a floating amount, which can be used to obtain 1000 g of dough by weight are shown in table 1 and 2.

To obtain the dough, first all dry components are mixed separately, and all liquid components are separately mixed, then both mixtures are mixed together using a dough mixer.

Wheat gluten is taken in dried form, like a powder. Oat bran was taken as an additive in the form of a fraction having 200-600 microns of its particles. To add oat bran flour as a hydrocolloid, part of the oat bran is ground into flour with a finer fraction, corresponding to fine grinding.

At the same time, the consistency of the dough is considered dense, elastic dough, gray-beige color, characteristic of oat bran. The gray-beige color gives the dough the natural color of ground oat bran and gluten powder. They have a pleasant, natural smell of grain.

The taste and smell of the dough corresponds to the inherent benign raw materials, taking into account the used recipe components. Herbs and spices can also be added to the dough, which are used if the dough is then used for products with filling.

The dough in the product can be subjected to any heat treatment, after heat treatment - it acquires the soft consistency characteristic of the finished product.

The dough is suitable for both refrigerated and frozen storage.

Preferred test formulation options:

Example 1

Oat bran dough without grain flour, in which corn starch and oat bran flour are taken in a ratio of 5 to 2, and the remaining components are taken preferably in the following percentage ratio, wt.%

Oat bran 35.0 Corn starch 5,0 Oat bran flour 2.0 Wheat gluten 13.5 Salt no more than 1.5% Liquid egg melange 20.5 Milk 5 Milk powder 3,5 Water rest

Example 2

Oat bran dough without grain flour in which the following percentage of components is preferably taken, wt.%:

Oat bran 44.0 Corn starch 7.0 Wheat gluten 13.0 Salt no more than 1,5 Liquid egg melange 18.0 Milk 7.0 Milk powder 5,0 Water rest

Example 3

Oat bran dough without grain flour, in which the following percentage of components is preferably taken, wt.%:

Oat bran 53.0 Oat bran flour 7.0 Wheat gluten 13.0 Salt no more than 1,5 Liquid egg melange 18.0 Milk 7.0 Milk powder 5,0 Water rest

As a hydrocolloid, corn starch is preferably taken, but it is possible to use oat bran flour, as well as their arbitrary mixture.

In fact, hydrocolloids are gluten enhancers because an ingredient, such as corn starch, is able to affect the gluten net and therefore stabilize the gluten system. This means that the gluten system and the test system are more tolerant of machining, varying the process of rolling and manufacturing products with filling.

The ingredients that are a source of natural proteins when added to the dough must comply with the technical regulations of the Customs Union TP ТС 024/2011 "Technical regulations for oil and fat products", and the technical regulations of the Customs Union TP ТС 033/2013 "On the safety of milk and dairy products".

For example, corn starch - according to GOST 32159; food eggs in accordance with GOST 31654; melange according to GOST 30363; food salt in accordance with GOST R 51574.

Additives, which are starch, oat bran and flour from them, wheat gluten - must meet the requirements of TP TS 029/2012 "Safety requirements for food additives, flavors and processing aids" and be approved for use in the prescribed manner.

Since the main ingredient is protein, the verification of the mass fraction of protein is determined according to GOST 25011 and GOST R 50453.

In this case, the dough should provide the possibility of its mechanical processing, for example, on technological equipment in industrial food production. So the dough for dumplings should be well rolled out to a thickness of the test shell of not more than 2 mm, and the layers of the dough should be well bonded to each other, forming no more than 3 mm in the places of incorporation. After heat treatment, the dough is soft but dense. To determine the quality of the test, organoleptic indicators are determined according to GOST 4288 and GOST 9959.

Based on the recipe described, a new dietary product intended for a protein diet is obtained. At the same time, the presence of protein and the absence of carbohydrates, which are a condition of a protein diet, are supplemented with necessary dietary fiber, vitamins and trace elements, without which such a diet is unacceptable. Therefore, the product combines all the necessary product qualities for a protein diet.

Claims (10)

1. Oat bran dough without grain flour, containing gluten, water and salt with the addition of an edible hydrocolloid, characterized in that gluten of cereals is used as a source of gluten, corn starch and / or oat bran flour are used as edible hydrocolloids an arbitrary ratio, as sources of natural protein use liquid melange from bird eggs, a mixture of dried and whole milk, and oat bran is used as an additional source of vitamins and minerals and, if necessary, the addition of vegetable oils, the following percentage of components ratio, wt.%: Oat bran 35.0-53.0 Corn starch and / or oat bran flour 5.5-8.4 Gluten 11.0-15.0 Salt no more than 1,5% Liquid egg melange 15.3-20.7 Milk 5.0-7.7 Milk powder 3,5-5,5 Vegetable oil 0-5.0 Water rest 2. The dough based on oat bran without grain flour according to claim 1, characterized in that wheat gluten is used as a source of gluten, while preferably taking the following percentage ratio of components, wt.%: Oat bran 44.0 Corn starch and oat bran flour 8.0 Wheat gluten 13.0 Salt no more than 1,5 Liquid egg melange 18.0 Milk 7.0 Milk powder 5,0 Water - the rest 3. Dough based on oat bran without grain flour according to claim 1, characterized in that the corn starch and oat bran flour are taken in a ratio of 5 to 2, and the remaining components are taken preferably in the following percentage ratio, wt.% Oat bran 35.0 Corn starch 5,0 Oat bran flour 2.0 Wheat gluten 13.5 Salt no more than 1.5% Liquid egg melange 20.5 Milk 5,0 Milk powder 3,5 Vegetable oil 5,0 Water - the rest 4. The dough based on oat bran without cereal flour according to claim 1, characterized in that it is preferably taken the following percentage ratio of components, wt.%: Oat bran 44.0 Corn starch 7.0 Wheat gluten 13.0 Salt no more than 1,5 Liquid egg melange 18.0 Milk 7.0 Milk powder 5,0 Vegetable oil 5,0 Water rest 5. The dough based on oat bran without grain flour according to claim 1, characterized in that it is preferably taken the following percentage ratio of components, wt.%: Oat bran 53.0 Oat bran flour 7.0 Wheat gluten 13.0 Salt no more than 1,5 Liquid egg melange 18.0 Milk 7.0 Milk powder 5,0 Water rest