SU1692481A1 - Method of dietary bread production - Google Patents

Abstract

The invention relates to the baking industry, nutrition and herbal medicine and can be used in the manufacture of dietary bakery products. The purpose of the invention is to enhance the therapeutic and preventive properties of bread by increasing the adaptive abilities and sustainability of the human body, as well as improving the quality of bread. The dough is kneaded from flour, water and other raw materials with the addition of an ultrasonic extract of a targeted collection of medicinal plants and an ultrasonic vegetable disintegrate. An ultrasonic extract of a targeted collection of medicinal plants is prepared from sandy immortelle, oregano, goat-hole perforated, peppermint and motherwort of pylopathic, taken in a ratio of 2.1: 1.5) 0.5: 2.5 to 3: 1, 5: 3: 1: 4.5. The crushed vegetable raw materials are mixed with boiling water at a ratio of 1:10 and the mixture is sonicated for 45-60 minutes, filtered and. making extract when kneading dough instead of water. Vegetable disintegrate is prepared from raw beets and carrots or pumpkins, taken in a total amount of 7-14% by weight of flour, at a ratio of 2.5: 1 by grinding, adding salt, provided for by the formulation of the product, and sonicating the mixture for 30-45 min. The disintegrator is applied at the end of the fermentation test. Sonication of the mixtures is carried out at a frequency of 15-50 kHz with an intensity of 2-10 W / cm2 at 30-60 ° C. The kneaded dough is sent for fermentation, cutting and baking the finished products. 2 hp f-ly. 3 tab. & About you ju 4 00

Description

The invention relates to the baking industry, nutritiology and herbal medicine and can be used in the manufacture of dietary bakery products.

The aim of the invention is to enhance the therapeutic and preventive properties of bread by increasing the adaptive abilities and resistance of the human body, as well as improving the quality of bread.

The method is carried out by kneading dough from flour, yeast and other raw materials with the introduction of an express extract of a targeted collection of medicinal plants and an ultrasonic vegetable disintegrator. At the same time, the baseline ultrasonic extract of the target collection of medicinal plants is prepared from sand immortelle, common soul mackerel, perforated venison, peppermint, five-felled motherwort. Extract Medicinal Collection

Herbs are prepared by mixing powdered dry raw material and boiling water at a ratio of 1:10, followed by sonication of the mixture for 45-60 minutes and filtering to obtain an extract, and making it instead of water provided for in the flour products recipe. Prepared from raw beets and carrots or pumpkin, taken in a total amount of 7-14% by weight of flour at a ratio of 2.5: 1.0, by grinding to a homogeneous mass, adding salt according to the recipe, processing the mixture with ultrozvuk for 30 -45 min The introduction of vegetable disintegrating is carried out at the end of the dough fermentation. The sonication of the mixtures is carried out at a frequency of 15-50 kHz with an intensity of 2-10 W / cm2 at 30-60 ° C. PRI me R 1. Prepare dietary bread according to the following recipe,%:

Wheat flour 1st grade 100

Pressed yeast5

Cooking salt1.5

Vegetable disintegrat7

Express extract

medicinal plants60

The express extract is prepared from finely chopped dry plant raw materials, including a sand immortelle, common oregano, perforated St. John's wort, peppermint, tu mute, pyllops, at a ratio of 2: 1: 1.5: 0.5: 2.5. The collection of dry plant materials is poured with boiling water at a ratio of 1:10 and the mixture is sonicated at a frequency of 15 kHz and an intensity of 2 W / cm1 for 45 minutes at 30 ° C. The ultrasonic extract is filtered and applied when the dough is mixed in an amount that provides the necessary moisture for the bread, i.e. 60 ml. Vegetable dezintegrat gota t of raw chopped beets and carrots, taken in an amount of 7% by weight of flour, in the ratio 2.5: 1.0, make a prescription amount of table salt and carry out sonication at a frequency of 15 kHz with an intensity of 2 W / cm for 30 min.

The dough is kneaded from flour, yeast and an extract of medicinal plants, the dough is fermented at 30-35 ° C for 120-150 minutes with the introduction of vegetable disintegrate at the last stage of fermentation of the dough, followed by cutting, molding, proofing dough pieces at 406.C to readiness and baking of finished products at 210-230 ° C.

Table 1 shows the characteristics of the technological process and quality indicators of dietary bread.

PRI mme R 2. Prepare dietary bread according to the following recipe,% -:

Wheat flour 1st grade 100

Pressed yeast5

Cooking salt1.5

Vegetable disintegrat10,5

Express extract

medicinal herbs60

Medicinal herbs express extract 0 is prepared from finely chopped plant raw materials, including sand immortelle, common oregano, perforated St. John's wort, peppermint, and peppermint motherwort at a ratio of 5: 2.5: 1.25: 2.5: 0, 75: 3.5.

The collection of dry plant material is poured with boiling water at a ratio of 1:10 and the mixture is sonicated at a frequency of 32.5 kHz with an intensity of 6 W / cm 2 at 0 for 52.5 minutes at 45 ° C. The ultrasonic extract is filtered and introduced when the dough is mixed in an amount that provides the necessary moisture for the bread.

Vegetable disintegrate is prepared from raw 5 minced beets and pumpkins, taken in the amount of 10.5% by weight of flour in the ratio 2.5: 1.0, the prescription amount of table salt is added and sonication is performed at a frequency of 32.5 0 kHz with an intensity of 6 W / cm for 37.5 minutes. The dough and its products are prepared as in Example 1.

Froze Ready t diet bread according to the following recipe,%: 5 Wheat flour i-ro grade 100

Pressed yeast5

Cooking salt1.5

Vegetable disintegra14

Express extract

0 medicinal herbs60

Herbal extract extract is prepared from finely chopped plant materials, including sandy immortelle, common oregano, 5 (St. John’s wort, peppermint pepper, moth, 5: 3: 1.5: 3.0: 1.0: 4, five.

The collection of dry plant material is poured with boiling water at a ratio of 1:10 0 and the mixture is sonicated at a frequency of 50 kHz with an intensity of 10 W / cm for 60 minutes at 60 ° C. The ultrasonic extract is filtered and introduced when the dough is kneaded in an amount that provides the required moisture content of the bread.

Vegetable disintegrate is prepared from raw crushed beets and carrots, taken in an amount of 14% by weight of flour in a ratio of 2.5: 1.0, the prescription amount of table salt is added and carried out

sonication at a frequency of 50 kHz with an intensity of 10 W / cm for 45 min. The dough and its products are prepared as in example 1., - -, -

EXAMPLE 4 Dietary bread is prepared as in Example 1, but for the preparation of the express extract, a sandy immortelle, common oregano, perforated St. John's wort, pepper mint, five-mother pomintrum, and a three-part sequence are used. : 1: 2: 2: 2.

Example 5: Dietary bread is prepared as in Example 1, but for the preparation of an express extract, a sandy immortelle, common oregano, perforated St. John's wort, pepper mint, common pomintrum and blueberry are used at a 2: 1 ratio: 2: 1.2: 2.

Example Dietary bread is prepared as in Example 1, but for preparing the express extract, sand immortelle, common oregano, perforated St. John's wort, pepper mint, five-tooth pustard, triple string and ordinary blueberry are used at a ratio of 2: 1: 2 : 1: 2: 1: 1.

Example. Dietary bread is prepared as in Example 1, but for the preparation of the express extract, blood-red bo are used, common raspberries, coltsfoot, large plantain, pharmacy chamomile, thyme, medicinal sage and cinnamon rosehip at a 2: 1 ratio : 1: 1: 2: 3: 2: 3.

Example Dietary bread is prepared as in Example 1, but for the preparation of an express extract of medicinal herbs, a medicinal althea, white birch, high virgin forces, and ordinary pine are used at a ratio of 2: 1: 1: 2.

It can be seen from Table 1 that the bread production method allows to obtain bread with a large specific volume (by 3.5–4.0%) and porosity (by 8%), as well as with an improved taste and aroma of herbs, and an indicator of freshness preservation. . Introduction to the recipe of bread extract of plant materials and raw vegetables helps to improve the biological value of the product.

Analysis of the quality of bread, prepared with examples 1-8, shows that the amino acid collection of therapeutic bread, especially essential amino acids, and above all lysine, threonine and valine, has been improved.

Conducted chromatography in the systems of solvents butanol-acetic acid-water (BUC 4: 1: 2) and acetic acid-water (HC 85:15), which confirm the expediency of using express extracts

plants directly for kneading dough and making dietary bread, as pharmacologically active substances are quite actively transferred to the bread and thus provide an indication of its therapeutic and protective effect.

Experimental evaluation of the therapeutic and protective properties of bread prepared in Examples 1-8 was carried out on 35 WAY male rats against the background of a 48-hour immobilization stress (content in cramped cages) and a 14-day recovery period.

Table 2 shows some indicators of protein and lipid metabolism of experimental animals treated in the diet of therapeutic bread (KH - control bread; LH - medicinal bread prepared according to examples 1-8)

The data of Table 2 show that as a result of stress, dehydration of the body and blood clotting, the level of total protein, total lipids and lipid hydroperoxides sharply mature. Against the background of therapeutic bread, these indicators after the end of stress are much preferable, since they are subject to less adverse fluctuations and normalize more quickly. A pronounced protective effect of therapeutic bread on the formation of toxic products - hydroperoxides, which have a damaging effect on the structures of internal organs and tissues, has been established.

It has been established that therapeutic bread contributes not only to the normalization of biochemical processes, but also to the activity of the endocrine glands, which are stress targets, and it was also found that when there is therapeutic bread in the animals ’diet, the organs most sensitive to the action of stress factors quickly restore their structure and working status. Thus, the method of production of dietary bread provides for the manufacture of varieties of bread of good quality with pronounced therapeutic and protective properties,

The formulation of a healing collection of medicinal plants and vegetables was carried out on the basis of the results of their molecular interaction both among themselves and with the structural components of flour and yeast, as well as on the basis of pharmacological synergy and technological feasibility of using herbal medicinal raw materials.

Extracts of medicinal, raw materials are advisable to include in bread to improve its biological and nutritional value and preserve freshness, to level the intolerance of certain herbs, reduce the manifestation of allergy to them in certain people and to prolong the effect of medicinal substances due to the fact that water extracts of herbs and vegetable juices are noted for their rapid absorption and action on the body, then the same substances in the composition of bread are absorbed much slower as bread is digestible. a, which means that their effect on the body is more prolonged and physiological. The use of extracts of target fees of medicinal plants in the composition of bread allows you to maintain activity for several days,

Thus, for an extract of medicinal herbs and raw vegetables, bread is a protective environment that allows them to prolong their healing action, and on the other, to preserve them for a long time in the food product.

The base fee of dry medicinal plants is sandy immortelle (Hellch rysum arenarium (L) Moonch), common oregano (Origanum vulgare L), perforated with St. John's wort (Huperlcum perforatum L), mint (Mentha piperlta L), p motherwort (Leonurus quinquelbatus Gilib) is a ratio of 2: 1: 1.5: 0.5: 1.5 - 3.0: 1.5: 3.0: 1.0: 4.5.

In the basic collection, the most versatile and affordable medicinal plants were selected. As part of the bread, they retain their basic healing properties and at the same time improve its nutritional and biological value. Even within a single base collection and its complementary components, there may be many options for using the components of the collection in bread. For example, if it is necessary to strengthen the hypotensive and sedative effects, then the content of motherwort is increased in the collection, if it is necessary to more actively influence the metabolic processes, then the content of the immortelle and oregano is increased, if the overall action of the gastrointestinal tract and the bile are to be improved. quota of mummy and immortelle, and to achieve a more pronounced antiallergic effect - a string, etc.

The aqueous extract is prepared at a ratio of drug collection: water 1:10, i.e. From one weight part of the crushed raw material, ten parts of a tincture or decoction are prepared. This volume provides the most optimal extraction of all therapeutic active substances. The ratios of raw materials and water are less than or greater than 1:10 in the first case do not ensure the completeness of extraction of medicinal substances due to insufficient volume of the extractant, while in the second case they contribute to a better extraction, but the active substances undergo a greater dilution that does not provide

giving bread dietary properties.

 The collection of medicinal and dietary vegetables consists of red beets (Beta vulgarls L), seed carrots (Daucus satlvus (Hoffm) Rochl) or ordinary pumpkins (Cucurbita

rero L.) at a ratio of 2.5: 1, taken in an amount of 7-14% by weight of flour.

The method provides for the use of prescription components of charges in combination, complementary and / or

enhancing, and / or eliminating a separate pharmacological effect, which determine the spectrum of the therapeutic and protective effect of bread on the body.

Introduction to the dry collection recipe

the tripartite sequence (Bidens triportlta L.) enhances the antiallergic, and ordinary blueberries (Vaccinum myrtillus L.) - the anti-allergic properties of bread.

Target collection options and combinations with

the enhancement and supplement of a separate pharmacological action of plant raw materials are given in table 3.

For completeness, the extraction of biologically active substances from plant material

use the method of continuous ultrasound extraction of low range 15-50 kHz with an intensity of 2-10 W / cm2 for 45-60 minutes, which allows to significantly increase the completeness of extraction of active substances from the raw materials, reduce the extraction time, as well as the consumption of medicinal raw materials.

Continuous 30-45-minute ultrasonic treatment of chopped raw vegetables in the presence of prescription salt contributes to the rapid onset of plasmolysis and disintegration of plant cells, i.e. destruction and release of cellular substances, which has a large

value for good fermentation of dough and structuring bread.

Direct use of raw vegetables in the recipe allows for a one-time heat treatment.

when baking bread, which allows for the most gentle way to preserve the activity of vitamins, primarily vitamin U, which has anti-ulcer properties, as well as other biologically active substances responsible for antiallergic, antisclerotic and antitumor properties, the usefulness of macro-and microelements, pectin substances and fiber that regulate nutrient transport and the activity of the gastrointestinal tract.

Vegetable disintegrat well complements and enhances the healing properties of the extract from dry medicinal plants. The use of such a combination in the composition of bread makes it possible to give it pronounced prolonged therapeutic and protective properties, which, when used, contribute to the normalization of vital processes in the body, increase its stability and adaptive capabilities, prevent neuroses, stress, hypertension, atherosclerosis, the formation of stones and ulcers, asthmatic, allergic and diabetic conditions, cancers, etc.

The mode of extraction of medicinal herbs 1 / disintegration of vegetables by ultrasound (frequency 15-50 kHz, intensity 2-10 W / cm, temperature 30-60 ° and duration 45-60 min and 30-45 min, respectively) is determined by the achievement of the stability of cavitation, the maximum output necessary substances, active extraction of pharmacologically active substances, which ensures that the bread has medicinal properties and its quality. Carrying out the extraction of medicinal herbs and the disintegration of vegetables with parameters that are less than optimal does not allow reaching the maximum yield of substances, their active extraction, and under modes exceeding the chosen ones, does not contribute to additional output from the plant raw materials and can lead to their destruction and inactivation, which reduces the therapeutic value of bread and its quality.

The optimal ratio of beetroot and carrot (or pumpkin) 2.5: 1.0 is determined by the ratio to the components of the medicinal collection of herbs, taking into account their pharmacological synergies and technological suitability for the production of bread. Changes in the ratio, to a greater or lesser extent, do not allow one to fully reveal the positive interaction and the complex effect of vegetables, since this results in the inhibition of one component by the other, which reduces the therapeutic properties of bread and its quality.

The optimum amount of vegetable disintegrator of 7-14% to max flour is determined by the technological, therapeutic, dietary and consumer properties of bread. According to the reaction data, adding vegetables of less than 7% to the mass of flour is insufficient for optimal interaction of medicinal substances, an increase in vegetables of more than 14% inhibits the healing properties of the plant extract, thus slowing down the microbiological and biochemical processes of preparation, deterioration of physico-chemical indicators and organoleptic properties of bread.

The introduction of vegetable disintegrate at the last stage of fermentation of the dough is due to the better preservation of the biologically and pharmacologically active substances contained in it, due to the least contact between the components of the disintegrate and baking yeast contained in the soil and assimilating the biologically active substances.

Thus, the method of cooking diet bread takes into account the peculiarities of the nutrient-pharmacological-technological

0 interaction and suitability of prescription components for the production of therapeutic bread, ensures the manufacture of a complete product with a wide range of therapeutic action, suitable.

5 for both therapeutic and prophylactic purposes, as well as provides for the prolongation of action and the best preservation in the bread composition of the medicinal properties of medicinal extracts and vegetables, which expands

0 aspect of the practical use of the medicinal product in stationary and domestic conditions, allows to improve the nutritional and biological value, freshness and taste of therapeutic bread.

Claims (3)

1. A method of producing dietary bread, which includes kneading dough from flour, yeast and liquid phase, introducing herbal supplements, fermenting dough, rack and baking, characterized in that, in order to enhance the therapeutic and prophylactic properties of bread by increasing its adaptive abilities and the stability of the human body, as well as improving 5 of the quality of bread, an extract of a targeted collection of medicinal plants and a vegetable disintegrate are used as herbal additives, and the extract of medicinal plants is prepared by mixing ground 0 dry vegetable raw materials and boiling water at a ratio of 1:10 followed by sonication of the mixture for 45-60 minutes and separation of the liquid fraction and the extract is used as a liquid phase during dough kneading, and vegetable disintegrate is prepared from raw beets and carrots or tyk- you, taken in a total amount of 7-14% to the mass of flour at a ratio of 2.5: 1.0 by grinding them to a homogeneous mass, adding salt, provided for by the recipe, and treating the mixture with ultrasound for 30-45 minutes, while the vegetable disintegrator is added to the end f fermentation test. 2. The method according to claim 1. Characterized in that a sandy immortelle, oregano, and St. John's wort is used as a target collection of medicinal herbs. perforated, m that pepper list, motherwort pilopastny at a ratio of 2: 1: 1.5: 0.5: 2.5 - 3: 1.5: 3.0: 1.0: 4.5. 3. The method according to claim 1, characterized in that the treatment of the mixtures with ultrasound is carried out at a frequency of 15-50 kHz with an intensity of 2-10 W / cm2 at 30-60 ° C. table 2 CH-control bread; LH-therapeutic bread, cooked in examples 1-8. I Note. The compilation of medicinal fees is vital in accordance with the requirements of the State Fzrmakpem of the USSR. Table 3