RU2538112C1 - Waffle crisps - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: waffle crisps include a fat component, wheat flour, sugar, egg products, a dry protein mixture, an emulsifier and an aerator. Additionally, the waffle crisps contain a vegetal filler represented by rosehips CO₂ extraction cake preliminarily milled in a dismembrator into particles sized 80-90 mcm. The fat component is represented by a mixture of margarine preliminarily heated up to 26-28°C and swollen orange fibres at a ratio of (90-80):(10-20). The dry protein mixture is represented by protelac and esparcet leaves powder at a ratio of 9:1; the emulsifier is represented by a sunflower phosphatide concentrate. The components are used at the following weight ratio %: fat component - 23.01-25.15, wheat flour - 11.55-16.75, sugar - 24.50-27.13, egg products - 21.01-22.66, dry protein mixture - 8.05-10.50, emulsifier - 0.80-1.05, vegetal filler - 1.55-3.33, aerator - 0.80-1.00. Orange fibres are preliminarily dissolved in 70-80°C water at a ratio of 1:9 and maintained during 1-2 minutes.

EFFECT: invention ensures development of a formula of waffle crisps with preventive action, expansion of the range of such purpose goods and raw material base of food enterprises.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of wafer products.

Known wafer chips containing flour, eggs, milk, vegetable oil, salt or sugar, water (http://stranamasterov.ru/node/227338 date of treatment 04/12/2013).

The disadvantage of these waffle chips is their low nutritional value.

Closest to the claimed are creamy creeps containing a fatty component in the form of butter and vegetable fat, wheat flour, sugar, egg products, dry milk cream, salt, an emulsifier in the form of soya lecithin, baking powder (http: //www.info-food .ru / product / 112 /% C2% E0% F4% EB% E8% F1% EB% E8% E2% EE% F7% ED% FB% E5-% CA% F0% E8% F1% EF% FB.html appeal date 04/12/2013).

The disadvantage of these creeps is the increased fat consumption, the dependence of the quality indicators of finished products on the quality indicators of raw materials, in particular the fat component.

The problem solved by the invention is the development of recipes for waffle creeps with a preventive effect, as well as expanding the range of products for this purpose and the raw material base of food enterprises.

The technical result of the invention is to improve sensory indicators, reducing the fat consumption and calorie content of products.

The technical result is achieved by the fact that wafer creeps, including a fat component, wheat flour, sugar, egg products, a dry protein mixture, emulsifier, baking powder, additionally contain a vegetable filler in the form of CO ₂ rosehip meal, pre-crushed in a dismembrator to 80-90 microns , as a fat component contain a mixture of margarine and swollen orange fibers pre-heated to a temperature of 26-28 ° C in the ratio (90-80) :( 10-20), as a dry protein mixture they contain protelac and powder from leaves of partseta in a ratio of 9: 1, and as an emulsifier - sunflower phosphatide concentrate.

The components for the preparation of waffle creeps are taken in the following ratio, wt.%:

Fat component 23.01-25.15 Wheat flour 11.55-16.75 Sugar 24.50-27.13 Egg Products 21.01-22.66 Dry protein mix 8.05-10.50 Emulsifier 0.80-1.05 Vegetable filler 1.55-3.33 Baking powder 0.80-1.00

In this case, the orange fibers are pre-dissolved in water at a temperature of 70-80 ° C at a ratio of 1: 9 with a holding time of 1-2 minutes.

Orange fiber was used as a fat component and a source of dietary fiber. Having studied the functional and technological properties of dietary fiber, it was found that the ratio of dietary fiber and water at a temperature of 70-80 ° C 1: 9, respectively, dissolved within 1-2 minutes is optimal for obtaining a semi-finished gel-like consistency.

When conducting research in crypsus test samples, 10, 15 and 20% margarine were replaced with orange fibers in the form of a gel.

When studying the structural and mechanical properties of the studied samples and control, it was found that with increasing dosage of orange gel, the relative density of the wafer test increases. Moreover, when applying 20% orange gel, it amounted to 1.06 g / cm ³ , which is 3.4% higher than the sample with 15% and 2.4% lower than the density of the prototype.

With an increase in the amount of orange gel, the proportion of free moisture in the test decreased, vaporization decreased, and the products turned out to be dense and slightly porous.

In the course of the studies, the effect of various dosages of orange gel on the moisture content of the dough and prepared waffle creeps was studied. An analysis of the results showed that increasing the dosage of the orange gel leads to an increase in the humidity of both the dough and ready-made creeps. This is most likely due to the cellular structure and high water holding capacity of dietary fiber and the need for their hydration before being added to the dough.

An increase in the humidity of the dough leads to a decrease in its viscosity, which will facilitate the dosage in waffle forms, and waffle products are well baked. However, the introduction of a 20% orange gel into the dough leads to an increase in waste during baking, as the number of edemas increases due to the enhanced process of steam formation.

The change in the mass fraction of orange gel in the formulation of the waffle test has an effect on the structure of waffle creeps and their wetting.

Wetness characterizes the structure of products, their porosity and is largely determined by the qualitative and quantitative composition of wafer creeps. The wettability is higher, the greater the porosity of the products and the higher their ability to absorb moisture. The porosity of the products is determined by the moisture content of the dough and its density.

The wetness of creeps when the dosage of the gel is 10-15% higher than the prototype by 14-16%, while when making 20% gel, the wettability of waffle creeps decreases sharply, which can be explained by a significant increase in the moisture and density of the wafer test.

In the production of wafer creeps, important technological parameters are their temperature and solidification time when removed from waffle forms. The longer the creeps remain in a malleable state, the more likely it is to get quality products with a given shape and low amount of scrap. On the other hand, a large period of time contributes to the deformation of products.

The cooling process of products is mainly determined by their surface area and temperature difference: the higher the values of these parameters, the products cool faster. The cooling curves of all samples have a similar character, from which we can conclude that the dosage of orange gel has practically no effect on this process.

Wafer creeps with the proposed composition retain their plastic properties for 14 minutes, which allows you to give them any shape without increasing the amount of marriage.

The quality and effectiveness of the developed food additives with functional properties depend on the nature and composition of the raw materials used. To enhance the physiological and nutritional value of such additives, it is rational to use mixtures consisting of several components that differ in composition and properties. One of the most rational directions in choosing sources for obtaining food additives is the use of secondary products formed during the processing of plant materials. From this perspective, an effective raw material resource is such unconventional raw materials as medicinal herbs containing a complex of vitamins, macro- and microelements, dietary fiber and protein.

However, it is equally important to improve the taste and aroma of food, and in this regard, it is advisable to pay special attention to the use of spicy aromatic and medicinal plant materials, which significantly improves the taste of food products and contributes to their better absorption by the body. This is due to the fact that many of these plants have an exquisite aroma and valuable healing or prophylactic properties.

The use of protelac and powder from sainfoin leaves as a dry protein mixture in a ratio of 9: 1 will allow achieving optimal organoleptic quality indicators of waffle creeps and increasing the nutritional value of products by enriching them with protein.

Providing high organoleptic properties of food, aromatic and medicinal plants contribute to the normalization and improvement of intestinal microflora, which leads to a decrease in the intensity of putrefactive processes in the intestine and the prevention of auto-toxicity of the body.

A vegetable filler in the form of a CO ₂ rosehip meal, pre-crushed in a descrambler up to 80-90 microns, allows to achieve a uniform distribution of the added additives throughout the volume of the test mass by increasing the degree of dispersion of the mass particles, which allows to increase the bioavailability of functional ingredients. It contains a natural phytocomplex of antioxidants, which not only slows down the process of oxidative damage, but also introduces biologically active substances into the mixture that can enhance the functional effect on the body.

Sunflower phosphatide concentrate contains a significant amount of vitamins, so it is an excellent vitamin supplement. According to the group composition of phospholipids, it contains a large number of physiologically valuable phosphatidylcholines and phosphatidylethanolamines, phosphatidic and polyphosphatidic acids.

The technological process for preparing waffle creeps includes the following operations.

Sugar, a dry protein mixture in the form of protelac and powder from sainfoin leaves in a ratio of 9: 1, sunflower phosphatide concentrate, baking powder and flour, 1/3 of the total amount are successively loaded into the kneading machine. The mixture is stirred for 2-3 minutes, then egg products are added and knocked down for another 10-12 minutes, after which the rosehip CO ₂ meal, pre-crushed in a descrambler to 80-90 microns, and a mixture of margarine pre-heated to a temperature of 26-28 ° are loaded C, and swollen orange fibers in the ratio (90-80) :( 10-20). In this case, the orange fibers are pre-filled with water heated to a temperature of 70-80 ° C for 1-2 minutes with a ratio of water and fibers of 9: 1. Continue to bring down another 5-8 minutes. The test temperature should not be higher than 22 ° C.

The finished dough is transferred to molding and baking. The humidity of the finished test is 29-31%.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking 3-4 minutes at a temperature of 200-220 ° C, humidity not more than 2.5%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 60-65% for 25-35 minutes. Ready-made waffle creeps are packaged in packs.

Examples of specific performance.

Example 1

The preparation of waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 23.15 Wheat flour 16.50 Sugar 25.13 Egg Products 22.05 Dry protein mix 8.37 Emulsifier 0.90 Vegetable filler 3.02 Baking powder 0.88

Qualitative and quantitative indicators of the obtained waffle creeps are shown in Table 1.

Example 2

The preparation of waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 24.05 Wheat flour 12.80 Sugar 26.45 Egg Products 21.75 Dry protein mix 10.12 Emulsifier 1.00 Vegetable filler 2.91 Baking powder 0.92

Qualitative and quantitative indicators of the obtained waffle creeps are shown in table. one.

Example 3

The preparation of waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 24.54 Wheat flour 15.23 Sugar 25.89 Egg Products 21.55 Dry protein mix 9.33 Emulsifier 0.95 Vegetable filler 1,61 Baking powder 0.90

Qualitative and quantitative indicators of the obtained waffle creeps are shown in Table 1.

This will allow you to get waffle creeps with high physico-chemical characteristics and a pleasant taste.

The use of powder from sainfoin leaves, protelac, orange fibers, CO ₂ rosehip meal, sunflower phosphatide concentrate in the production of waffle creeps not only allows you to get products that have a positive effect on the physiological functions of the human body, but also reduce the energy value of the finished product. In addition, the use of these additives makes it possible to change some technological properties of semi-finished products and finished products, including increasing water absorption capacity, affecting the wetness of products, and enhancing color, taste and aroma.

Table 1 The effect of ingredient compositions on the quality of waffle creeps Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: color The color is tan. There is slight color unevenness The color is light brown. Homogeneous The color is light brown. Homogeneous The color is light yellow. Heterogeneous taste and smell Inherent to this type of product. They have no extraneous tastes and smells. Less sweet. They have no extraneous tastes and smells. Tasteless. There is a taste of additives. structure Brittle, friable and brittle structure, without cracks on the surface Fragile, crumbly structure, without cracks on the surface Dense structure. Small cracks on the surface are allowed. Physical and chemical indicators: mass fraction of moisture test,% 26.62 29.13 29.75 31,4 relative density of the test, g / cm ³ 1,085 1,022 1,025 1.06 wetness,% 227.18 265.00 260.39 159.1 Mass fraction, g: squirrels 8.9 8.61 10.32 9.52 fats 19.3 16.05 16.65 17.1 carbohydrates 67.0 61.1 60,4 60.8 alimentary fiber 0.04 6.5 5.3 5.7 Energy value, kcal 475.3 400.54 408.83 403.32

Claims (2)

1. Waffle crisps, including the fat component, wheat flour, sugar, egg products, a dry protein mixture, emulsifier, baking powder, characterized in that they additionally contain a vegetable filler in the form of CO ₂ rosehip meal, pre-crushed in a descrambler up to 80-90 microns , as a fat component contain a mixture of margarine and swollen orange fibers pre-heated to a temperature of 26-28 ° C in the ratio (90-80) :( 10-20), as a dry protein mixture contain protelac and powder from sainfoin leaves in the ratio II 9: 1, and as an emulsifier - sunflower phosphatide concentrate in the following ratio of components, wt.%:
fat component 23.01-25.15
wheat flour 11.55-16.75
sugar 24.50-27.13
egg products 21.01-22.66
dry protein mixture 8.05-10.50
emulsifier 0.80-1.05
vegetable filler 1.55-3.33
baking powder 0.80-1.00 2. Waffle crisps according to claim 1, characterized in that the orange fibers are pre-dissolved in water at a temperature of 70-80 ° C at a ratio of 1: 9 with exposure for 1-2 minutes.