RU2842961C1 - Method for production of tomato cakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in production of flour confectionary products. Tomato cakes production method using tomato paste is characterized in that the sugar-egg mixture is separately prepared by beating eggs or melange with sugar for 2-3 minutes until the mixture volume increases 1.5-2 times. Continuously beating, one introduces tomato paste preliminarily mixed with vegetable oil, culinary salt, baking powder, vanillin and water. Obtained recipe mixture is stirred, then gradually adding pre-cooked flour mixture of high-grade wheat flour and starch. Dough kneading is performed during 3-5 minutes till homogeneous consistence production. Then it is formed by casting into rigid moulds, moulded dough pieces are baked at temperature of 175-180 °C during 13-17 minutes. Baked cakes are maintained until cooled and then packed. Cakes are prepared at the following recipe components ratio, kg per 100 kg: high-grade wheat flour – 22.5-24.5, starch – 5.2-8.7, white sugar – 17.3-19.3, eggs or melange – 17.3-21.3, tomato paste – 3.5-7.7, vegetable oil – 9.0-12.1, vanillin – 0.13-0.22, baking powder – 0.77-0.79, table salt – 0.07-0.09, water – 12.03-17.5.

EFFECT: invention allows to expand the range of cakes characterized by improved quality, increased nutritive value, reduced caloric content and sugar capacity.

1 cl, 3 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the production of flour confectionery products, in particular tomato muffins of improved quality, increased nutritional value, reduced caloric content and sugar content.

The closest to the claimed invention in technical essence and the achieved result is a method for producing a cake (Patent SU No. 1414379, A21D 13/08, Published 07.08.1988, Bulletin No. 29), the preparation process of which involves mixing fruit paste or puree with citric acid in an amount of 0.27% of the cake yield, softening margarine with a portion of sodium bicarbonate in an amount of 0.1-0.15% of the cake yield and whipping it with sugar, during the whipping process, acidified paste or puree is added, and then egg products, edible salt and drinking water, everything is mixed and then flour and the remaining portion of sodium bicarbonate are added, the dough is kneaded, shaped and baked, the baked and cooled cake is sprinkled with refined sugar powder, while the original components are taken in in the following ratio, wt. % of the cake yield: premium wheat flour - 40.8; white sugar - 18; butter margarine - 19.3; chicken eggs - 11.9; apple paste - 17.3; citric acid - 0.27; water - 11.3; salt - 0.13; refined sugar powder - 1.33.

The disadvantage of this method is the additional use of citric acid to acidify the paste or puree, which increases the cost of the product. In addition, the recipe uses margarine, which is obtained synthetically by hydrogenating liquid fats, which leads to the formation of trans fats in the product, which increase the risk of cancer and blood cholesterol levels, and contribute to the development of cardiovascular diseases.

The technical task of the invention is to develop a method for producing tomato muffins with the addition of a tomato processing product - tomato paste, which allows expanding the range of muffins of improved quality, increased nutritional value due to enrichment of the product with dietary fiber, antioxidants, anthocyanins, vitamins, macro- and microelements, reduced caloric content and sugar content.

In order to solve the technical problem of the invention, a method for producing tomato muffins using tomato paste is proposed, including preparing raw materials for production, preparing a recipe mixture, dough, molding dough pieces and baking them, standing the muffins until cooled, removing them from the molds and packaging, characterized in that a sugar-egg mixture is separately prepared by whipping eggs or a melange with white sugar for 2-3 minutes until the volume of the mixture increases by 1.5-2 times, without stopping whipping, tomato paste mixed in advance with vegetable oil, table salt, baking powder, vanillin and water are added, the resulting recipe mixture is stirred until the recipe components are evenly distributed, then a pre-prepared flour mixture of premium wheat flour and starch is gradually added, the dough is kneaded for 3-5 minutes until a uniform consistency is obtained, after which it is molded by casting into rigid molds, the molded dough pieces are baked at a temperature 175-180°C for 13-17 minutes, the baked muffins are left to cool and then packaged, the muffins are prepared using the following ratio of recipe components, kg per 100 kg:

Premium wheat flour 22.5-24.5 Starch 8.7-5.2 White sugar 17.3-19.3 Eggs or melange 17.3-21.3 Tomato paste 3.5-7.7 Vegetable oil 12.1-9.0 Vanillin 0.22-0.13 Baking powder 0.79-0.77 Table salt 0.09-0.07 Water 17.5-12.03

The technical result of the invention is the development of a method for producing tomato muffins using tomato paste, which allows expanding the range of muffins of improved quality due to improved organoleptic quality indicators (color, taste, aroma), increased nutritional value, reduced caloric content and sugar content due to the use of tomato paste rich in dietary fiber, antioxidants, anthocyanins, vitamins, macro- and microelements.

Tomato paste has a number of advantages over other processed tomato products. It is a concentrated product with a high dry matter content - 28-36%. Nutritional value of 100 g of tomato paste: proteins - 4.3 g, fats - 0.5 g, carbohydrates - 18.9 g, ash - 2.8 g, dietary fiber (cellulose) - 4.1 g. The caloric content of tomato paste is low and is 82 kcal (343 kJ). It contains the largest amount of antioxidants (lycopene - 1.0-1.5%, β-carotene - 0.09%, α-carotene - 0.0029%), minerals (magnesium - 0.042%, iron - 0.003%, calcium - 0.036%, zinc - 0.00063%, cobalt, potassium - 0.1%, phosphorus - 0.083%, etc. In addition, it contains vegetable fat - 0.47%, fatty acids (stearic - 0.0002%, palmitic - 0.0008%, oleic - 0.0006%, linoleic - 0.0015%, linolenic - 0.0001%), essential oils, organic acids (nicotinic - 0.0031%, folic acid - 0.000012%), hormones - serotonin and tyramine.

Lycopene reduces the risk of malignant tumors, is a powerful antioxidant, the effectiveness of which is greater than that of vitamins C and E, so it is effective in preventing not only oncological, but also cardiovascular diseases, as it reduces blood pressure. Consuming tomato paste reduces the inflammatory process of the joints, the body produces tyramine, which turns into serotonin (the hormone of "happiness") and helps a person cope with depression and stress. Regular consumption of tomato paste increases the elasticity of the skin and eliminates the first signs of aging - wrinkles.

The method for obtaining tomato muffins using tomato paste is as follows.

To prepare the sugar-egg mixture, beat the prescribed amount of eggs or melange with sugar separately for 2-3 minutes until the volume of the mixture increases by 1.5-2 times, without stopping beating, add tomato paste mixed in advance with vegetable oil, table salt, baking powder, vanillin and the calculated amount of water, stir the resulting recipe mixture until the recipe components are evenly distributed, then gradually add the pre-prepared flour mixture of premium wheat flour and starch, knead the dough for 3-5 minutes until a uniform consistency is obtained, after which it is molded by casting into rigid molds, the molded dough pieces are baked at a temperature of 175-180 ° C for 13-17 minutes, the baked muffins are left to stand until cooled, and then packaged, the muffins are prepared with the following ratio of the recipe components, kg per 100 kg:

Premium wheat flour 22.5-24.5 Starch 8.7-5.2 White sugar 17.3-19.3 Eggs or melange 17.3-21.3 Tomato paste 3.5-7.7 Vegetable oil 12.1-9.0 Vanillin 0.22-0.13 Baking powder 0.79-0.77 Table salt 0.09-0.07 Water 17.5-12.03

The method is illustrated by the following examples.

Example 1 (Prototype).

To prepare the apple cake, soften the margarine with 0.1% of the cake yield of sodium bicarbonate. Beat the prepared margarine and sugar for 8-12 minutes, add the apple paste, thoroughly mixed with a solution of citric acid, and beat for another 5 minutes, then add the eggs or melange, salt, after 5-8 minutes pour in the water and mix until smooth. Add flour to the resulting mass, the remaining part of the sodium bicarbonate and knead the dough for 1-2 minutes. Place the dough from a pastry bag into forms, pre-greased with fat. Bake the dough pieces at a temperature of 205-215 ° C for 25-30 minutes, at 200 ° C - 40 minutes. Baked and cooled muffins are sprinkled with refined sugar powder, then packed, muffins are prepared with the following ratio of recipe components, wt. % of the muffin yield:

Premium wheat flour 40.8 White sugar 18.0 Butter margarine 19.3 Eggs or melange 11.9 Apple paste 17.3 Citric acid 0.27 Salt 0.13 Refined sugar powder 1.33 Water 11.3

The quality indicators and nutritional value of the muffins are presented in Tables 1, 2, 3.

Example 2

To prepare the sugar-egg mixture, separately beat 17.3 kg of eggs or mélange with 17.3 kg of sugar for 2 minutes until the volume of the mixture increases by 1.5 times, without stopping beating, add 3.5 kg of tomato paste previously mixed with 12.1 kg of vegetable oil, 0.09 kg of table salt, 0.79 kg of baking powder, 0.22 kg of vanillin and 17.5 kg of the calculated amount of water, stir the resulting recipe mixture until the recipe components are evenly distributed, then gradually add a pre-prepared flour mixture of 22.5 kg of premium wheat flour and 8.7 kg of starch, knead the dough for 3 minutes until a uniform consistency is obtained, after which it is formed by casting into rigid molds, the formed dough pieces are baked at a temperature of 180 ° C for 17 minutes, the baked muffins are left to stand until cooling, and then packing, the muffins are prepared using the following ratio of recipe components, kg per 100 kg:

Premium wheat flour 22.5 Starch 8.7 White sugar 17.3 Eggs or melange 17.3 Tomato paste 3.5 Vegetable oil 12.1 Vanillin 0.22 Baking powder 0.79 Table salt 0.09 Water 17.5

The quality indicators and nutritional value of tomato muffins are presented in Tables 1, 2, 3.

Example 3.

To prepare the sugar-egg mixture, separately beat 19.3 kg of eggs or mélange with 18.3 kg of sugar for 3 minutes until the volume of the mixture increases by 1.5 times, without stopping beating, add 5.6 kg of tomato paste previously mixed with 10.6 kg of vegetable oil, 0.08 kg of table salt, 0.78 kg of baking powder, 0.18 kg of vanillin and 14.66 kg of the calculated amount of water, stir the resulting recipe mixture until the recipe components are evenly distributed, then gradually add a pre-prepared flour mixture of 23.5 kg of premium wheat flour and 7.0 kg of starch, knead the dough for 2 minutes until a uniform consistency is obtained, after which it is formed by casting into rigid molds, the formed dough pieces are baked at a temperature of 180 ° C for 15 minutes, the baked muffins are left to stand until cooling, and then packing, the muffins are prepared using the following ratio of recipe components, kg per 100 kg:

Premium wheat flour 23.5 Starch 7.0 White sugar 18.3 Eggs or melange 19.3 Tomato paste 5.6 Vegetable oil 10.6 Vanillin 0.18 Baking powder 0.78 Table salt 0.08 Water 14.66

The quality indicators and nutritional value of tomato muffins are presented in Tables 1, 2, 3.

Example 4.

To prepare the sugar-egg mixture, separately beat 21.3 kg of eggs or mélange with 19.3 kg of sugar for 3 minutes until the volume of the mixture doubles, without stopping beating, add 7.7 kg of tomato paste previously mixed with 9.0 kg of vegetable oil, 0.07 kg of table salt, 0.77 kg of baking powder, 0.13 kg of vanillin and 12.03 kg of the calculated amount of water, stir the resulting recipe mixture until the recipe components are evenly distributed, then gradually add a pre-prepared flour mixture of 24.5 kg of premium wheat flour and 5.2 kg of starch, knead the dough for 5 minutes until a uniform consistency is obtained, after which it is formed by casting into rigid molds, the formed dough pieces are baked at a temperature of 175 ° C for 13 minutes, the baked muffins are left to stand until cooled, and then they are packaged, the muffins are prepared using the following ratio of recipe components, kg per 100 kg:

Premium wheat flour 24.5 Starch 5.2 White sugar 19.3 Eggs or melange 21.3 Tomato paste 7.7 Vegetable oil 9.0 Vanillin 0.13 Baking powder 0.77 Table salt 0.07 Water 12.03

The quality indicators and nutritional value of tomato muffins are presented in Tables 1, 2, 3.

Table 1

Organoleptic quality indicators of muffins

Name of the indicator Characteristics of the indicators of cupcake samples Example 1 (Prototype) Example 2 Example 3 Example 4 Smell and taste Well defined, corresponding to apple paste Weakly expressed,
corresponding to tomato paste Color Beige-gray Yellow Yellow-orange Bright-
orange Consistency Non-crumbling, soft, porous, without compactions Form Correct, with a convex upper surface.
The lower and lateral surfaces are smooth, without voids and cavities.

Table 2

Physicochemical properties of muffins

Name of the indicator Values of the cupcake samples Example 1 (Prototype) Example 2 Example 3 Example 4 Mass fraction of moisture, % 24.6 19.2 20.4 25.2 Specific volume, ^cm3 /g 1.92 4.19 3.92 3.75 Porosity, % 60.0 73.4 71.4 70.8 Alkalinity,
hail. 1.6 1.5 1.4 1,2

Table 3

Nutritional value (per 100 g muffins)

Name of samples Content Caloric content
in 100 g Squirrels,
G Fats, g Carbohydrates,
G Antioxidants,
mg Vitamin C, mg kcal kJ Example 1 (Prototype) 6.0 17.7 50.2 Not rated yet 381 1595 Example 2 4.8 14.4 40.4 5.9 0.94 310 1298 Example 3 5.3 13.1 41.0 9.1 1.42 304 1273 Example 4 5.8 11.8 33.6 11.5 1.73 263 1101

The presented ratio of recipe components was selected experimentally by the authors and going beyond their range will lead to changes in the organoleptic and physicochemical indicators of the quality of the muffins.

The introduction of tomato paste in an amount of 3.5 to 7.7 kg per 100 kg of muffins is rational, since its use in an amount exceeding 7.7 kg will lead to a deterioration in the organoleptic characteristics and a reduction in the shelf life of the muffins due to an increase in their moisture content, and when introducing tomato paste in an amount of less than 3.5 kg, the improvement in the quality of the muffins and the increase in their nutritional value is manifested to an insignificant degree.

Thus, the proposed method for producing tomato muffins using tomato paste allows:

- improve the quality of muffins, improve their organoleptic characteristics, increase nutritional value, reduce carbohydrate content and calorie content;

- extend the shelf life of muffins by using tomato paste, which contains a fairly high content of organic acids, which increases the acidity of the product;

- increase the content of essential substances - antioxidants (lycopene, vitamin C), which are contained in tomato paste;

- expand the range of muffins with increased nutritional value, reduced calorie content and sugar content.

Claims (2)

A method for producing tomato muffins using tomato paste, including preparing raw materials for production, preparing a recipe mixture, dough, molding dough pieces and baking them, standing the muffins until cool, removing them from the molds and packaging, characterized in that a sugar-egg mixture is separately prepared by whipping eggs or a melange with white sugar for 2-3 minutes until the volume of the mixture increases by 1.5-2 times, without stopping whipping, tomato paste mixed in advance with vegetable oil, table salt, baking powder, vanillin and water are added, the resulting recipe mixture is stirred until the recipe components are evenly distributed, then a pre-prepared flour mixture of premium wheat flour and starch is gradually added, the dough is kneaded for 3-5 minutes until a uniform consistency is obtained, after which it is molded by casting into rigid molds, the molded dough pieces are baked at a temperature of 175-180 °C for 13-17 minutes, the baked muffins are left to cool and then packaged, the muffins are prepared using the following ratio of recipe components, kg per 100 kg: Premium wheat flour 22.5–24.5 Starch 5.2–8.7 White sugar 17.3–19.3 Eggs or melange 17.3–21.3 Tomato paste 3.5–7.7 Vegetable oil 9.0–12.1 Vanillin 0.13–0.22 Baking powder 0.77–0.79 Table salt 0.07–0.09 Water 12.03–17.05