RU2746106C1 - Gluten-free dry mix for production of cookies using flour from native buckwheat, amaranth flour, fruit and vegetable and berry powders and method for production of cookies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. The group of inventions consists of a gluten-free dry mixture for the production of gluten-free cookies and a method for the production of gluten-free cookies using a gluten-free mixture. Gluten-free mixture contains flour from native buckwheat, amaranth flour, apple powder and a powder selected from the group containing pumpkin, beetroot, cranberry powder, crystalline white sugar, table salt, citric acid, baking soda. The ingredients are used in a mixture in a certain ratio. The gluten-free mixture can contain dried cranberries or dried bilberries. According to the method for the production of gluten-free cookies, 30-80 g of butter is added to a 100-gram portion of the gluten-free mixture and stirred for 5-8 minutes. After that, without stopping stirring, one should start adding water in an amount of 30-50 ml and the stirring process is continued for another 3- 5 minutes until the components are completely evenly distributed. Products are formed from the dough and then they are placed on a baking sheet and baked for 10-15 minutes at a temperature of 170-180°С.

EFFECT: group of inventions makes it possible to improve quality indicators and nutritional value of cookies.

3 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to food concentrate and confectionery, and can be used in the production of specialized flour confectionery mixtures and products from them.

Diet therapy is an integral part of the treatment of diseases of the digestive system of children. A strict, lifelong diet is the only treatment for celiac disease. The effectiveness of celiac disease treatment directly depends on adherence to a gluten-free diet, which is often violated due to the limited range of recommended foods and meals by especially sick children [All-Russian Consensus on the Diagnosis and Treatment of Celiac Disease in Children and Adults * Russian Consensus on the Diagnosis and Treatment of Celiac Disease in Children and adults. Adopted at the 42nd Scientific Session of the TsNIIG (March 2-3, 2016)].

It is fundamentally important to stop eating bread, bakery and confectionery products, pasta, wheat, semolina, oatmeal, pearl barley, barley groats and products that contain "hidden" gluten used as a food additive in the production process. The diet of children with celiac disease should include a sufficient amount of grain-based products that do not contain gluten, providing children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, minerals (potassium, magnesium, selenium, etc.) [Belmer, S.V. Epidemiology of celiac disease: facts and conclusions / S.V. Belmer // Attending physician. 2013. - No. 1. - S. 16-19].

The consumption of specialized products allows you to reduce the frequency and severity of deficiencies necessary for the body nutrients [Baby food. A guide for doctors. Edited by V.A. Tutelyan, I. Ya. Horse. M: Medical Information Agency, 2017].

Products based on gluten-free grains such as corn, rice and buckwheat are traditional for celiac patients. Amaranth is an unconventional grain crop. Russian and foreign studies have shown that amaranth protein is not toxic for celiac patients [Bergamo R., Maurano F., Mazzarella G., Iaquinto G., Vocca I., Rivelli AR, et al., Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease. Mol Nutr Food Res. (2011) 55: 1266-70. 10.1002 / mnfr. 201100132].

Positive results were obtained from studies on the use of amaranth products in the diet therapy of children with gluten intolerance. Patients tolerated a diet without any allergic and dyspeptic reactions, there was an improvement in the indicators of the nutritional status of patients, as well as a decrease in psychoemotional stress due to the introduction of an additional range of amaranth products into the diet [Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A., Gusev K.Yu., Zharkova I.M. The effectiveness of amaranth products in gluten-free nutrition of children with gluten intolerance // Vopr. nutrition. 2017. No. 2. S. 91-99. doi: 10.2441 1 / 0042-8833-2017-00038]

Research is currently underway to develop a range of gluten-free products using amaranth. [Urubkov S.A., Khovanskaya S.S., Dremina N.V., Smirnov S.O. Grain-based products for baby food. Questions of children's dietetics. 2018.Vol. 16.No.4. S. 67-72. doi: 10.20953 / 1727-5784-2018-4-67-72].

Gluten-free products containing amaranth are not common on the Russian market. Specialized products from amaranth can become a source of deficient macro- and microelements, complete protein and other biologically valuable compounds [Urubkov S.A. Study of the content of the main macronutrients in gluten-free cereals and products of their processing / S.A. Urubkov, S.S. Khovanskaya, S.O. Smirnov // Bulletin of the Voronezh State University of Engineering Technologies. 2019.Vol. 81.No. 2 (80). S. 102-107. DOI: 10.20914 / 2310-1202-2019-2-102-107].

Kreft I.,

Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J. Agric. Food Chem. 2001;49(l):490-496. doi: 10.1021/jf000779w].The basis of all the specialized gluten-free mixtures presented is buckwheat flour. In Russia, buckwheat is the second largest cereal crop after rice - this is due to long established culinary traditions. In the industrial practice of Russian enterprises, buckwheat flour is used to replace from 10 to 20% of flour in the composition of recipes for biscuits, biscuits, bakery products, as well as culinary products. Flour is traditionally made from buckwheat grain for baby and diet food. Buckwheat does not contain gluten, is a good source of vegetable protein, has unique qualities due to the presence of a number of compounds with antioxidant properties, as well as the ability to produce gluten-free products with a low glycemic index. For example, studies of flour mixtures with buckwheat have shown an increase in antioxidant activity [Liu C-L., Chen YS., Yang JH., Chiang BH. Antioxidant activity of tartary (Fagopyrum tataricum (G.) Gaertn.) And common (Fagopyrum esculentum moench) buckwheat sprouts. J. Agric. Food Chem. 2008; 56 (1): 173-178. doi: 10.1021 / jf072347s], consumption of bread with the addition of buckwheat flour led to a decrease in blood glucose and hypoglycemia after a meal [Skrabanja V., Liljeberg

Kreft I.,

Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J. Agric. Food Chem. 2001; 49 (l): 490-496. doi: 10.1021 / jf000779w].

During the production of steamed buckwheat, a grain processing process is used, including steaming followed by drying and cooling, which leads to a deterioration in the nutritional composition of the cereal, in contrast to the native (non-steamed), where the main nutrients and vitamins are not affected by heat treatment. Flour made from unboiled buckwheat contains more vitamins (C, B1, B2, PP, P and vitamin E), minerals and natural antioxidants necessary for the human body. Buckwheat flour contains trace elements necessary for the body: iron, phosphorus, copper, magnesium, potassium, zinc and others. It is characterized by high nutritional and biological value, rich in fiber and minerals. Buckwheat products are especially valuable in dietary terms, as they contain essential amino acids and hard-to-digest carbohydrates. The use of flour from unboiled buckwheat in the production of food products improves the functioning of internal organs [VA Maryin, AL Vereshchagin, IG Fomina. Evaluation of consumer properties and surface morphology of unground buckwheat of various color shades. Technique and technology of food production. 2013. - No. 4. - S. 59-63]. Compared to other cereal proteins, buckwheat has a higher biological value due to the high content of lysine with an amino acid coefficient of protein digestibility of 99.45. Buckwheat contains on average 12.8% of protein, which is characterized by a high content (more than 50%) of albumin globulins. These are the most valuable fractions, since they are more easily and fully absorbed by the human body due to the action of gastrointestinal enzymes. Buckwheat has a high content of essential amino acids such as lysine, isoleucine, valine, threonine, leucine, phenylalanine. Buckwheat protein is also rich in arginine, alanine, serine, glycine, histidine and aspartic acid. Buckwheat contains 68.8% carbohydrates, including starch - 55.4%, dietary fiber - 11.3%, mono- and disaccharides - 2.1%. Buckwheat starch has a high water absorption capacity and swelling capacity. By the content of dietary fiber, buckwheat ranks first among all types of cereals. Buckwheat contains 3.3% lipids, of which 69% are mono- and polyunsaturated fatty acids: linoleic, linolenic, oleic. The vitamin and mineral complex of buckwheat is of great value. Buckwheat has a high content of vitamins B1, B2, PP, B6, pantothenic acid, folacin, choline. Groats contain large amounts of tocopherol (vitamin E), which is an antioxidant that protects unsaturated fatty acids from rapid oxidation and rancidity. It also contains biotin, some β-carotene and rutin. Buckwheat contains a sufficient amount of phosphorus, magnesium, potassium, zinc, manganese, copper, silicon, sulfur is present [Ikeda K. Buckwheat: composition, chemistry, and processing. Adv. Food Nutr. Res. 2002; 44: 395-434. DOI: 10.1016 / S1043-4526 (02) 44008-9].

The second ingredient in the gluten-free grain mixture is amaranth. Amaranth grain is high in protein. Depending on the variety, it lies in the range of 12-23%). This exceeds the protein content of other grains, including gluten-free ones. Amaranth protein is rich in essential amino acids: lysine, isoleucine, methionine, threonine, tryptophan, leucine, the content of which is several times higher than their amount in wheat, rice, oats and corn - this makes the amaranth protein more complete, increasing its "amino acid rate" to 75 %. Amaranth grain has a high level of lipids. Analysis of fatty acid composition of lipids showed the content of linoleic acid 38-48%, oleic - 25-35%, palmitic - 19-21% and stearic 4-5%, which is about 95% of the content of all fatty acids. The content of unsaturated fatty acids is 74% of the total fatty acids. Amaranth is rich in polyunsaturated fatty acids, including Omega-6. Amaranth grain contains biotin (54.6 μg / 100 g), riboflavin (2.69 mg / 100 g), folacin (82.0 μg / 100 g), as well as tocotrienols. Also, among the most important components of amaranth oil are tocopherols (Vitamin E), mainly in the form of the most biologically active trienol form. According to the Federal State Budgetary Scientific Institution "Federal Research Center of Nutrition and Biotechnology", the total content of tocopherols in amaranth oil can reach 2%, which is a record level for all known vegetable oils. In addition, amaranth oil contains squalene, which is one of the most important biologically active compounds and acts as a regulator of lipid and steroid metabolism in the body, being a precursor of a number of steroid hormones, cholesterol and vitamin D. Numerous research results confirm that the average concentration of squalene in amaranth oil is about 7-8% (w / w). Amaranth, like other cereals, is characterized by a high content of such minerals as potassium, magnesium, selenium.

A special place in product compositions belongs to fruit and vegetable and berry raw materials, which are used in dried form: whole berries and in the form of fine powders. The inclusion of even a small amount of powders or dried berries (up to 10%) in food formulations can provide the child with the necessary nutrients and biologically active substances, such as natural sugars, pectins, dietary fiber, organic acids, anthocyanins and carotenoids. At the same time, these components affect the organoleptic properties of finished products: their taste, color and aroma.

The content of minerals and vitamins in polydisperse powders is shown in Table 1.

A known method for the production of gluten-free cookies, where the mixture is prepared by successive mixing of amaranth flour, whole milk powder, cocoa shell powder, confectionery fat, caramel powder. The mixing of the components is carried out for 10-12 minutes at a temperature of 18-20 ° C until the fat is completely evenly distributed in the mass of raw materials. The resulting mixture is molded and baked for 4-5 minutes at a temperature of 180-190 ° C (Patent RU 2541654 C1, publ. 20.02.2015).

The disadvantage of this method is the use of confectionery fat in the recipe, which is not recommended in therapeutic and prophylactic nutrition, as well as cocoa shells - a difficult-to-grind by-product of the production of cocoa powders, in addition, this product does not contain fruit and vegetable and berry components that increase the nutritional value of the product.

A known method for the production of gluten-free sugar cookies (Patent RU 2425547 C1, publ. 08/10/2011), which includes buckwheat flour, sugar, fat component, chicken eggs, invert syrup, table salt, potato starch, drinking soda and ammonium carbonate salt. Cooking cookies involves the simultaneous mixing of sugar, fat component, chicken eggs, invert syrup, drinking soda and ammonium carbonate salt. Buckwheat flour and potato starch are added to the finished emulsion, the dough is kneaded for 5 to 25 minutes and maturation is performed for 30 minutes.

The disadvantage of this method is the use of steamed buckwheat flour, which leads to a deterioration in the nutritional composition of cereals, as well as the absence of amaranth - a rich source of protein, lipids, β-carotene, vitamins, minerals and fruit and vegetable and berry components that contain natural dietary fibers, pectin substances, organic acids and antioxidants.

The closest to the claimed technical essence and the achieved result is a method for the production of gluten-free cookies, which involves mixing bulk products - amaranth flour, corn starch, powdered sugar, food salt, vanillin with butter, the subsequent addition of chicken eggs and multivitamin supplements Vetoron-E (Patent RU 2641528 C1, publ. 12.01.2017, z. 2017100990, 12.01.2017).

The disadvantage of this method is the lack of fruit and vegetable and berry components that contain natural dietary fiber, pectin substances, organic acids and antioxidants.

The objective of the invention is to improve the formulation of a gluten-free mixture and a method for producing cookies.

The technical result of the invention is to improve the quality and nutritional value of cookies.

The achievement of the technical result is ensured by the fact that for the preparation of a gluten-free dry mixture, flour from native buckwheat is mixed, produced by the technology of grinding high-quality flour from cereal crops. The size of the resulting flour is controlled by sieves No. 045 according to TU 14-4-1374 (the remainder is not more than 5%) and No. 43 PA-70 according to GOST 4403 (passage not less than 50%) according to TU 9293-005-00932169-96) and amaranth flour , obtained by grinding native amaranth flakes [Patent RU 2533006 C1, IPC ⁸ В02С 9/04, A method for obtaining products of grinding amaranth seeds and a technological line for implementing the method / A.S. Dronov, S.O. Smirnov. Appl. 01.04.2013. Application No. 2013114418/13. Publ. 20.11.2014. Bul. No. 32], apple, pumpkin, beetroot and cranberry powders obtained by disintegration-convective-conductive drying [Patent RU 2016 108 124 A, IPC А23В 7/00; В02С 21/00. Disintegration-convective-conductive drying unit - a device for producing powders from various types of agricultural raw materials and wild plants / Gustinovich V.G., Chernykh V.Ya., Godunov O.A. Application: 2016108124, 03/09/2016. Publ. 09/14/2017, Bul. No. 26], and also add dried cranberries or dried blueberries, crystalline white sugar, table salt, citric acid, baking soda. Add 50 g butter to the resulting gluten-free dry mixture (in a portion of 100 g) and stir for 5-8 minutes, then, without stopping stirring, gradually add 50 ml of water and continue the process for another 3-5 minutes until complete uniform distribution components. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C. In this case, the recipe components are included in the following ratio, wt. %:

Butter 30-80 Drinking water 10-50

The quality indicators of amaranth flour recommended by the authors meet the requirements specified in Table 2. Chemical composition of amaranth flour, g / 100 g: moisture - 12.0; proteins - 17.6; fats - 7.4; carbohydrates - 54.2; fiber - 6.2 g; ash - 2.6 g; the energy value of the product is 354 kcal. The permissible levels of safety indicators of amaranth flour in accordance with the requirements of SanPiN 2.3.2.1078 (index 1.4.4) are given in table 2 [Shmalko N.A., Smirnov S.O. Recommended requirements for the quality of amaranth cereal flour // Materials of the V International Scientific and Practical Conference "Bakery, Confectionery and Pasta of the XXI Century" dedicated to the 100th anniversary of the foundation of the Federal State Budgetary Educational Institution of Higher Education "Kuban State Technological University", 2017. - P. 375- 377].

It has been experimentally established that the content of amaranth flour in the composition of a gluten-free dry mixture should be no more than 50%. With an increase in the content of more than 50%, the required rheological and organoleptic properties of the finished product deteriorate.

The optimal amount of fruit and vegetable and berry powders in the composition of a gluten-free dry mixture has been experimentally established - no more than 30%, which makes it possible to increase the nutritional value of finished products, while maintaining the necessary rheological and organoleptic characteristics.

The invention can be illustrated by specific examples of the production of gluten-free cookies.

Example # 1

Amaranth flour in the amount of 50 kg, flour from native buckwheat in the amount of 50 kg, apple powder in the amount of 10 kg, pumpkin powder in the amount of 10 kg, crystalline white sugar in the amount of 15 kg, baking soda in the amount of 5 kg, citric acid in the amount 3 kg, salt in the amount of 1.5 kg is thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 50 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 30 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

Example No. 2

Amaranth flour in the amount of 45 kg, flour from native buckwheat in the amount of 50 kg, apple powder in the amount of 18 kg, cranberry powder in the amount of 8 kg, dried cranberries in the amount of 6 kg, crystalline white sugar in the amount of 23 kg, baking soda in the amount 4.2 kg, citric acid in the amount of 2.5 kg, salt in the amount of 1.2 kg are thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 70 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 50 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

Example No. 3

Amaranth flour in the amount of 20 kg, flour from native buckwheat in the amount of 70 kg, apple powder in the amount of 17 kg, beet powder in the amount of 9 kg, crystalline white sugar in the amount of 20 kg, baking soda in the amount of 3.8 kg, citric acid in the amount of 2.2 kg, salt in the amount of 1.4 kg is thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 80 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 40 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

The sensory evaluation of samples of gluten-free cookies using dry gluten-free mixtures according to the proposed method is presented in table 3.

The estimated content of basic nutrients and energy value of finished products using dry gluten-free mixtures according to the proposed method per 100 g of finished products are shown in Table 4.

Claims (4)

1. Gluten-free dry mix for the production of gluten-free cookies, characterized in that it contains native buckwheat flour, amaranth flour, apple powder and a powder selected from the group containing pumpkin, beetroot, cranberry powder, crystalline white sugar, table salt, citric acid, baking soda, while the recipe components are included in the following initial ratio, wt. %: Native buckwheat flour 15-75 Amaranth flour 15-50 Apple Powder 5-30 Powder selected from the group containing pumpkin, beetroot, cranberry powder 5-30 Baking soda 1-4 Lemon acid 1-3.0 Edible table salt 0.8-1.5 Crystalline white sugar 10-20 2. Gluten-free dry mix according to claim 1, characterized in that it contains dried cranberries or dried blueberries. 3. A method for the production of gluten-free cookies using a gluten-free mixture according to claim 1, characterized in that 30-80 g butter is added to a 100-gram portion of a gluten-free mixture according to claim 1 and stirred for 5-8 minutes, then, without stopping stirring, water is gradually added in an amount of 30-50 ml and the stirring process is continued for another 3-5 minutes until the components are completely evenly distributed, products are formed from the resulting dough and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.