RU2616825C1 - Confectionery flour product of prophylactic purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: flour confectionery product includes flour, a sweetening agent in the form of sugar, salt, water in an amount providing the finished dough humidity of 24-25%, margarine, a chemical leavening agent, an emulsifier, condensed milk, invert syrup, a bean semi-finished product. The flour is represented by a mixture of wheat and rice flour taken at the ratio of 8:1. It additionally comprises oligofructose and erythritol taken at a ratio with sugar of 1:1:2 as the sweetening agent. It contains lentil seeds powder as the bean semifinished product. It additionally comprises a functional additive in the form of a mixture of succinic acid, dietary beet fibers and elderberry powder taken at the ratio of 1:10:8. The components are used in the mixture at the following ratio, wt %: the mixture of wheat and rice flour 45.00-52.00; the mixture of oligofructose, erythritol and sugar 9.00-11.00; the mixture of succinic acid, dietary beet fibers and elderberry powder 8.00-10.00; margarine 10.00-12.00; condensed milk 1.10-1.80; the emulsifier 2.00-3.00; the lentil seeds powder 4.00-5.00; the chemical leavening agent 0.05-0.07; the invert syrup 1.50-2.80; salt 0.30-0.40; water - the rest.

EFFECT: invention allows to reduce the energy value and sugar content of the product and to extend its shelf life.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition for the production of protracted cookies, consisting of melange with sugar, invert syrup, vanilla powder, salt, soda, carbon ammonium salt, essence and emulsion prepared by mixing milk margarine with dry curd whey and buttermilk, with a ratio of these components 1: 0 , 5: 2 (patent RU No. 2073440).

The disadvantage of this cookie is the dependence of the quality of cookies on the quality of raw materials.

Also known is a composition for the preparation of flour confectionery products containing flour, a sweetening agent in the form of granulated sugar and essence, salt, water, a fat product, chemical baking powder, emulsifier, condensed milk, invert syrup, bean semi-finished product in the form of sterncetin, is used as an emulsifier soybean enrichment - okara (patent RU No. 2173050).

The disadvantage of this composition is the high calorie content, low nutritional value and quality of finished products.

The problem solved by the invention is the development of the recipes of flour confectionery products in the form of a protracted cookie with preventive properties, as well as expanding the range of flour confectionery products for functional use.

The technical result of the invention is to reduce the energy value and sugar intensity of the product, increasing its shelf life.

The technical result is achieved by the fact that the flour confectionery product for preventive purposes in the form of a prolonged biscuit, including flour, a sweetening agent in the form of sugar, salt, water in an amount that ensures the humidity of the finished dough 24-25%, margarine, chemical baking powder, emulsifier, condensed milk, invert syrup, bean semi-finished product, as flour contains a mixture of wheat and rice flour, taken in the ratio of 8: 1, as a sweetening agent additionally contains oligofructose and erythritol, taken in the ratio with Harom as 1: 1: 2, as a bean semi-finished product contains a powder of lentil seeds, additionally contains a functional additive in the form of a mixture of succinic acid, beetroot fiber and elderberry powder, taken in a ratio of 1: 10: 8, in the following ratio of the starting components in a mixture, wt.%:

a mixture of wheat and rice flour 45.00-52.00 a mixture of oligofructose, erythritol and sugar 9.00-11.00 a mixture of succinic acid, food beetroot fiber and elderberry powder 8.00-10.00 margarine 10.00-12.00 condensed milk 1.10-1.80 emulsifier 2.00-3.00 lentil seed powder 4.00-5.00 chemical baking powder 0.05-0.07 invert syrup 1,50-2,80 salt 0.30-0.40 water rest

Rice flour has a low calorie content (366 kcal / 100 g), does not contain gluten and is easily digested; it occupies a leading position among other types of cereal flour in terms of protein and starch content. It contains many valuable minerals - potassium, magnesium, phosphorus, copper, manganese, selenium and vitamins of group B, PP, E, and contains 2 times less fat than in wheat flour. Rice flour is an effective natural thickener. Due to the introduction of rice flour, there is an increase in the internal adhesion forces of the mixture components, which contribute to the binding of excess moisture. Experimentally, the optimal dosages of introducing wheat and rice flour (8: 1) into the formulation of a flour confectionery product without reducing the quality of the product were established.

Succinic acid (food supplement E363) is also used in the mixture for the production of protracted cookies. Succinic acid normalizes the general metabolism in the body. This helps to strengthen immunity, thanks to a more efficient synthesis of cells of the immune system, in addition, it has an antiviral, antihypoxic, and antioxidant effect. It stimulates the production of insulin and, thereby, reduces blood sugar, normalizes the nervous system.

Dietary beet fibers containing pectin with a high complexing ability (due to the low degree of esterification with a large number of free carboxyl groups) are good adsorbents, and, therefore, an indispensable component in the production of preventive products. In addition, they contribute to the removal of nitrates and nitrites, bile acids, cholesterol, peroxide compounds, toxic elements, pesticides, radionuclides and slags from the body; prevention of cholelithiasis and diabetes. The introduction of beet fiber, pre-crushed in a descrambler to a particle size of 100 μm, improves the technological characteristics of the semi-finished product, namely it positively affects the plasticity and elasticity of the dough, improving its rheological properties of the dough, and also contributes to a more complete assimilation of valuable components by the human body.

The composition of elderberry powder contains anthocyanins, ascorbic acid, carotene, rutin, sambucin, chrysanthemum, tannins, carboxylic acids and amino acids (tyrosine), sugars, traces of essential oils. Elderberry powder has not yet found widespread use in the food industry, it is more often used in folk medicine for the treatment and prevention of diabetes.

The noted antidiabetic preventive orientation and the mutual synergistic effect of succinic acid, dietary beet fibers and elderberry powder taken in a ratio of 1: 10: 8 allowed us to combine these ingredients into a functional supplement. Changing the experimentally established dosage of the ratios of the components in the functional additive does not give a noticeable effect.

The functional synergism of the components of the additive allows not only to increase nutritional value, but also to achieve maximum protective effect and high stability with a relatively small content in the flour mixture. The presence of dietary fiber gives it the properties of a natural sorbent that promotes the binding and excretion of metabolites and toxic substances from the body, as well as creating favorable conditions for the development of normal microflora.

Oligofructose - a soluble dietary fiber obtained from chicory root, has a similar profile of sweetness, fullness of taste, masks the aftertaste of sweeteners. The introduction of oligofructose will make it possible to give products functional properties, reduce sugar content and total calorie content of products.

Erythritol or “melon sugar” is a natural sugar substitute that does not cause an increase in blood sugar. It is odorless, highly soluble crystals in water, very similar to sugar. The caloric content of erythritol is so small that in most countries it is taken equal to zero. Erythritol does not cause tooth decay. Erythritol sweetness is about 70% of regular sugar. The substitute is well tolerated by the body even in slightly larger dosages than regular sugar.

Empirically, the optimal ratio of oligofructose, erythritol and sugar was determined as 1: 1: 2. The introduction of this mixture into the dough improved its rheological parameters - increased viscosity, increased adhesive stress and shear stress.

The lentil seed powder used as a bean semifinished product contains B vitamins: B3 (nicotinic acid, vitamin PP), an important element of oxidative reactions in cells. Nicotinic acid is necessary for a more complete assimilation of vitamin C, it enhances its therapeutic effect. B1 (thiamine), important for maintaining a healthy heart, nervous system, and gastrointestinal tract. B2 (riboflavin), involved in the creation of red blood cells, is necessary for reproductive functions and the thyroid gland. Improves the appearance of skin, nails, hair. Macronutrients are represented by potassium, phosphorus, calcium, magnesium. Lentils contain a lot of copper, especially useful for the female body. In addition, silicon, iron, iodine, zinc, manganese. It stimulates metabolic processes, increases the body's defenses. The fiber included in the composition cleanses the intestines, it is useful in case of colitis, gastric ulcer and duodenal ulcer, it has the useful property of lowering blood glucose levels. Lentil seed powder stabilizes the emulsion and gives it stability.

The functional interaction of the active components of rice flour, a mixture of oligofructose, erythritol and sugar, a powder from lentil seeds and a mixture of succinic acid, beetroot fiber and elderberry powder provides a synergistic effect in the form of improved structural and mechanical properties of the dough, and then the organoleptic properties of the product as a whole .

The technological process of preparing long cookies for functional purposes includes the following operations.

The liquid components - condensed milk, invert syrup, water with a temperature of 18-23 ° C in an amount that ensures the humidity of the finished dough 24-25%, an emulsifier and a mixture of oligofructose, erythritol and sugar in a ratio of 1: 1: 2 - are served in a homogenizer, where it is carried out mixing them for 2-7 minutes. 1-2 minutes before the end of the preparation of the prescription mixture, a chemical disintegrant and salt are added to the homogenizer. The finished recipe mixture has a temperature of no higher than 40 ° C.

To prepare the emulsion, the prepared recipe mixture from the homogenizer and margarine, preliminarily softened to a temperature of 38-42 ° С, is fed into the emulsifier on the move simultaneously. Their mixing is carried out with continuous rotation of the rotor for 30-60 s. The temperature of the finished emulsion is 30-40 ° C.

The dough is kneaded in a dough mixing machine by mixing the emulsion with a mixture of wheat and rice flour, taken in the ratio of 8: 1, bean semi-finished product in the form of powder from lentil seeds and a mixture of succinic acid, edible beet fibers and powder from elderberry, taken in the ratio 1:10 :8. The duration of the kneading of a protracted dough is 20-50 minutes with a shaft speed of 40 rpm. The finished dough should be well mixed, homogeneous, well tightened.

The temperature of the test is 28-34 ° C, humidity 23-26%.

The proofing of a protracted test is carried out to eliminate internal stresses in the test, to increase its ductility at a temperature of 25-27 ° C from 40 to 120 minutes.

After proofing, the dough is rolled (8 times), as a result of which a test tape is obtained, from which the products are molded on a stamp - machine. The thickness of the dough pieces after molding is 1-3 mm. Cookies are baked for 4-5 minutes at a temperature of 220-250 ° C. Next, baked cookies are cooled to a temperature of 32-40 ° C for 5-10 minutes.

Case Studies

Example 1

Preparation of protracted cookies for preventive purposes according to the above technology in the following ratio of the starting components in the mixture, wt.%:

a mixture of wheat and rice flour 52.00 a mixture of oligofructose, erythritol and sugar 9.00 a mixture of succinic acid, food beetroot fiber and elderberry powder 8.00 margarine 10.00 condensed milk 1.10 emulsifier 2.00 lentil seed powder 4.00 chemical baking powder 0.05 invert syrup 1,50 salt 0.30 water rest

Qualitative and quantitative indicators of the obtained protracted cookies for preventive purposes are shown in table 1.

Example 2

Preparation of protracted cookies for preventive purposes according to the above technology in the following ratio of the starting components in the mixture, wt.%:

a mixture of wheat and rice flour 49.00 a mixture of oligofructose, erythritol and sugar 10.00 a mixture of succinic acid, food beetroot fiber and elderberry powder 9.00 margarine 11.00 condensed milk 1,50 emulsifier 2,50 lentil seed powder 4,50 chemical baking powder 0.06 invert syrup 2,50 salt 0.35 water rest

Qualitative and quantitative indicators of the obtained protracted cookies for preventive purposes are shown in table 1.

Example 3

Preparation of protracted cookies for preventive purposes according to the above technology in the following ratio of the starting components in the mixture, wt.%:

a mixture of wheat and rice flour 45.00 a mixture of oligofructose, erythritol and sugar 11.00 a mixture of succinic acid, food beetroot fiber and elderberry powder 10.00 margarine 12.00 condensed milk 1.80 emulsifier 3.00 lentil seed powder 5.00 chemical baking powder 0,07 invert syrup 2.80 salt 0.40 water rest

Qualitative and quantitative indicators of the obtained protracted cookies for preventive purposes are shown in table 1.

Analysis of the quality of long cookies by organoleptic, physico-chemical indicators allows us to identify the optimal composition, giving a product of improved quality.

The use of dough flour and rice powder from lentil seeds as part of the dough recipe formulation allowed us to expand the range of flour confectionery products and to obtain an original product with a high protein content.

Industrial applicability

The claimed technical solution can be made at any confectionery or catering. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (2)

A preventive flour confectionery product in the form of a protracted biscuit, including flour, a sweetening agent in the form of sugar, salt, water in an amount that ensures the humidity of the finished dough 24-25%, margarine, chemical baking powder, emulsifier, condensed milk, invert syrup, bean semi-finished product, characterized in that as flour contains a mixture of wheat and rice flour, taken in the ratio of 8: 1, as a sweetening agent, additionally contains oligofructose and erythritol, taken in the ratio of sugar as 1: 1: 2, as ve legume semifinished product comprises a powder of lentil seed further comprises a functional additive in the form of a mixture of amber acid, dietary fiber and beet powder Elderberry, taken in the ratio 1: 10: 8, with the following ratio of the starting components in the mixture, wt.%: a mixture of wheat and rice flour 45.00-52.00 a mixture of oligofructose, erythritol and sugar 9.00-11.00 a mixture of succinic acid, food beetroot fiber and elderberry powder 8.00-10.00 margarine 10.00-12.00 condensed milk 1.10-1.80 emulsifier 2.00-3.00 lentil seed powder 4.00-5.00 chemical baking powder 0.05-0.07 invert syrup 1,50-2,80 salt 0.30-0.40 water rest