RO131601A2 - Cookies fortified with aronia melanocarpa fruit - Google Patents

Abstract

The invention relates to a dough composition for cookies. According to the invention, the composition comprises 13...15% by mass dehydrated Aronia melanocarpa fruit, 46...48% by mass white wheat flour, brown sugar, eggs, carrot puree, butter, sour cream, as well as usual ingredients, the product having an energy value of 365 kcal/100 g.

Description

DESCRIPTION OF THE INVENTION

Title of the invention: "Fruit fortified donuts of Aronia melanocarpa

The invention relates to a dough composition for the product "Fortified fruit juices with Aroma melanocarpa" beneficial in the nutrition of people who have nutritional deficiencies and diseases caused by the harmful effects of free radicals (cancer, cardiovascular disease, Alzheimer's and Parkinson's disease, cataract, polyartritis rheumatoid, autoimmune diseases, etc.).

The product "Fortified berries with fruits of Aronia melanocarpa" is made in a single assortment: Balsas with Aronia and carrots ".

State of the art

Food is one of the fundamental laws of life. A proper diet must contain natural components in an appropriate proportion and with a biological and energy value at the level required by the normal development of the metabolic processes of the body. But in recent decades, excessive consumption of food products that are increasingly containing additives, changes in the daily diet and lifestyle of consumers, are risk factors in the emergence of nutritional diseases (diabetes, obesity, metabolic syndrome etc.), nutritional deficiencies and diseases caused by the harmful effects of free radicals (cancer, cardiovascular disease, Alzheimer's and Parkinson's disease, cataract, rheumatoid arthritis, autoimmune diseases, etc.). Scientific results communicated and published during several decades, related to laboratory experiments and clinical observations, studies on population groups and epidemiological data have demonstrated the undeniable role of nutrition in the prevention and adjuvant therapy in these diseases.

In view of the presented aspects, the realization of foods with high nutritional value and high content in antioxidants is of great importance. The fruits of Aronia melanocarpa (Michx.) Elliot, called by the specialists in the field and "super fruits", due to their high content in antioxidants, vitamins, mineral elements, organic acids and fibers, are an important raw material for making these products.

The fruits of Aronia melanocarpa (Michx.) Elliot have the highest polyphenol content, represented in particular by anthocyanins and proanthocyanidins. These compounds confer the fruits of Aronia melanocarpa, a very high potential antioxidant. The total content of phenolic compounds varies depending on the variety, cultivation conditions and date of fruit harvest, in the range 2 g / l00 g s.u. - 8 g / l00 g s.u. The fruits of Aronia melanocarpa (Michx.) Elliot have the highest capacity to neutralize the free radicals in the human body, compared to the fruits of other shrubs (shock, cranberry, blackberry, raspberry, currant, blueberry, etc.) in table 1 shows the antioxidant capacity. of Aronia melanocarpa fruits and other fruits.

Table 1. Antioxidant capacity, measured as ORAC, of Aronia melanocarpa fruits and other fruits

Fruit ORAC '(μιηοΙ TE / g) ^b Number of samples / varieties Fruit of Aronia melanocarpa 160.2 (A 158.2 (1) Shock 145.0 (1) Blueberry rabbit eyes 123.4 ± 9.1 (4) Blueberry bush 64.4 ± 3.7 (4) 87.8 (A Blueberry bushes 60.1 ± 2.8 (4) Blackberries 52.3 ± 23.8 (15) 15.9 ± 5.3 (87)

A cold

Λ- 2 Ο 1 5 - - 00 * 720 6 -07- 2015

55.7 ± 14.7 (5) Black blueberry 56.7 ± 13.5 (32) Mountain blueberries 38.1 (it) Strawberries 20.6 ± 2.3 (4) 15.4 ± 2.4 (3) Red currant 32.6 (1) Raspberry 21.4 ± 2.2 (4) You jostle 28.1 ± 4.4 (5) gooseberries 17.0 (1) 33.0 ± 8.1 (6) Cranberry 18.5 A) 10.4 ± 1.9 (10) Oranges 7.5 ± 1.0 (3) Red grapes 7.4 ± 0.5 (3) White grapes 4.5 ± 1.9 (3) apples 2.2 ± 0.2 (3)

'ORAC, the absorption capacity of the oxygen radical.

^b Data expressed as micromoles of Trolox equivalents (TE) per gram of fresh substance.

The main free radicals (reactive oxygen species) are:

J peroxyl radical (ROO.)

V hydroxyl radical (HO.)

J superoxide radical (02.-)

Another comparative study, in terms of the ability to inhibit free radicals, showed that the acetone extract of the fruits of Aronia melanocarpa (Michx.) Elliot, has the highest antioxidant capacity, as compared to other fruits, as follows. :

• S more than 5 times compared to the cultivar (Vaccinium corymbosum)

V more than 8 times compared to Canadian blueberry (Vaccinium macrocarpon)

S more than 4 times compared to cranberry (Vaccinium vitisidaea)

Also, another study based on the activity of the free radical 2,2-diphenyl-1-pycrylhydrazyl showed that the alcoholic extract of the fruits of Aronia melanocarpa (Michx.) Elliot, has the highest antioxidant potential, compared to that of blackberries (Rubus). fruticosus), raspberries (Rubus idaeus) and strawberries (Fragaria ananassa).

Numerous international studies have shown that fruit extracts of Aronia melanocarpa (Michx.) Elliot have potential antioxidant, antimutagenic, anticancer, anti-inflammatory, antibacterial, antiviral, antidiabetic (hypoglycemic action), cardioprotective, hepatoprotective, radioprotective, gastroprotective, gastroprotective, gastroprotective .

Aronia melanocarpa (Michx.) Elliot (black bark) is a shrub native to North America, which was brought to the former USSR and Eastern Europe in the 1940s. Due to its complex biochemical composition, since 1959 the fruits of Aronia melanocarpa (Michx. ) Elliot was introduced to the food of Russian cosmonauts. In Romania, the shrub Aronia melanocara is found in spontaneous flora and bio culture. Unfortunately, these fruits are little used in finished products, which will increase the added value, but are exported fresh or dehydrated.

A

In fresh condition, Aronia melanocarpa fruits are harder to accept by consumers because they have a bitter taste and are very astringent. There are known bakery and pastry products from Aronia melanocarpa fruits made internationally:

J "Aronia Tescovina bread" (Product made by Aronia Original from Germany)

J "Bread with Aronia powder" (Product made by the company Aronia Original from Germapia) (WcuuX.

Pt · ϊ O 1 5 - - 0 0 4 7 2 0 6 -07-2015

V "Dehydrated Aronia Fruit Cake" (Product made by Aronia Original from Germany)

V "Aroma fruit snail" (Product made by Aronia Original from Germany)

The technical problem that the invention solves, technical solutions, advantages

The technical problem solved by the invention is the superior use of fruits dehydrated by Aronia melanocarpa, by making an assortment of fortified yeasts with fruits of Aronia melanocarpa, with high nutritional value and potentially antioxidant and, at the same time, with sensory properties (appearance, taste, smell ) corresponding to.

The problem is solved by creating original, scientifically based compositions, from dried fruits from Aronia melanocarpa, carrot puree, 650 wheat flour, eggs, butter, cream, brown sugar, Bourbon vanilla sugar, baking powder, sea salt, cinnamon and organic lemon peel, in which they are harnessed together with the sensory qualities of these ingredients, the antioxidant potential and the synergism of the bioactive compounds. Due to the complex biochemical composition (high content in β-carotene, soluble and insoluble fibers, mineral elements), carrots have a high nutritional value and antioxidant potential. The use in carrot puree of carrots, together with the dried fruits of Aronia melanocarpa, increases the nutritional quality and their antioxidant potential. The brown sugar, obtained from the sugar cane, contains mineral elements (K, Ca, Mg, P, Na, Fe, S) and has a pleasant aroma, due to the sugar cane molasses, and its use in the composition of the donuts increases the content in elements. their minerals and enriches their aroma. At the same time, the use of ingredients with scientifically proven hypoglycemic effect (fruits of Aronia melanocarpa and cinnamon) and fiber content of yeasts (fiber sources: fruits dehydrated by Aronia melanocarpa, carrots) reduce the glycemic impact on the body, when they are consumed these products. The consumption of foods with a low glycemic impact on the body, is of real interest, especially for people at risk of developing type II diabetes, in which the protection of the pancreas and the secretion of small amounts of insulin are two important elements for maintaining health. .

Also, due to the antiviral, antibacterial properties and the high water binding capacity, which the fruits dehydrated by Aronia melanocarpa present, the fortified berries with fruits dehydrated by Aronia melanocarpa have a validity of 19 days, maintaining the freshness throughout this period. of time.

The composition for the product "Yeasts with Aronia and carrots" according to the invention comprises 13 ... 15% dehydrated fruits of Aronia melanocarpa, 46 ... 48% white wheat flour of type 650, 27.2 ... 29.2% sugar brown, 21 ... 23% eggs, 16 ... 18% carrot puree, 10.3 ... 12.3% butter with 65% fat, 10.3 ... 12.3% cream with 12% fat, 1.5 .... 2% Bourbon vanilla sugar, 0.9 .... 1.2% baking powder, 0.22 ... 0.24% cinnamon powder, 0.22 ... 0 , 24% organic lemon peel, 0.075 ... 0.085% sea salt, the percentages being expressed by weight.

By applying the invention, the following advantages are obtained:

- Dietary therapy of nutritional deficiencies of vulnerable groups in the population (children, adolescents, pregnant women)

- prevention of nutritional deficiencies and diseases caused by the harmful effects of free radicals (cancer, cardiovascular diseases, Alzheimer's and Parkinson's diseases, cataracts, rheumatoid arthritis, autoimmune diseases, etc.), within the population

- increasing the sensory, nutritional quality and antioxidant potential of the snails

- increasing the minimum durability of the snails made only from natural ingredients

- technological transfer of research results in production and development of the Romanian market of dietary beans, with high nutritional value and antioxidant potential tf

Λ '2 fl 1 5 - - 0 0 4 7 20 6 -07- 2015

- increasing the turnover and profit of the economic operators in profile

Concrete example of embodiment of the invention

The following is a concrete example of embodiment of the invention.

In order to obtain 1 kg Arurs and carrots yeast product ”, it is used:

- Aronia melanocarpa fruits dehydrated ............................................ ............... 0.140 kg

- white wheat flour type 650 ........................................... ............................................ 0.470 kg

- carrot puree ............................................... .................................................. ..... 0.170 kg

- eggs................................................ .................................................. .......................... 0.220 kg

- Brown sugar............................................... .................................................. ................ 0.285 kg

- 65% fat butter ............................................ .................................................. .... 0.115 kg

- cream with 12% fat ............................................ ............................................ 0.115 kg

- Bourbon Vanilla Sugar ............................................... ................................................. 0.018 kg

- cinnamon powder ............................................... .................................................. ... 0.002 kg

- sea salt.............................................. .................................................. ............. 0.0008 kg

- organic lemon peel ............................................. .................................................. ..... 0.0023 kg

- baking powder.............................................. .................................................. ............... 0.011 kg

To obtain the product Fursecuri cu Aronia and carrots ”, the following technological operations are carried out:

• Qualitative and quantitative reception of raw materials, auxiliary materials and packaging • Storage of raw materials, auxiliary materials and packaging • Preparation of raw materials and auxiliary materials • Baking-foaming • Dough kneading • Dough modeling • Baking • Cooling • Packing • Marking • Storage

Qualitative and quantitative reception of raw materials, auxiliary materials and packaging

The reception of raw materials, auxiliary materials and packaging is performed quantitatively and qualitatively, in accordance with the standards in force.

Storage of raw materials, auxiliary materials and packaging

White wheat flour type 650, Aronia melanocarpa dehydrated fruits, brown sugar, Bourbon vanilla sugar, baking powder, cinnamon, sea salt are made in closed, clean, dry, well-ventilated, protected areas freezing, at temperatures of up to + 20 ° C and relative humidity of up to 80%.

The storage of butter, cream, eggs, carrots and organic lemons is done in the refrigerator at 2-4 ° C.

Preparation of raw materials and auxiliary materials

Dosage of white flour of type 650, butter, cream, brown sugar, vanilla Bourbon sugar, baking powder, cinnamon, sea salt, is made according to the manufacturing recipe with the help of a scale. .

Ud'ouc-. M

CZI / AI ίίίΤΧ7

£> <2 0 15-- 004720 6-07-2015

Dehydrated Aronia melanocarpa fruits are coarsely milled, with the help of a suitable mill, and dosed according to the manufacturing recipe, with the help of a scale. Also, the dehydrated Aronia melanocarpa fruits, which are used to decorate the berries, are rehydrated in water for 6-7 hours.

The eggs are washed with hot water at a temperature of 34-35 ° C, and they are broken, in turn, in order to remove those unfit for human consumption.

Carrots are washed, peeled, divided by a robot in the form of rounds with a thickness of 50-60 mm, which are boiled in water until the texture is softened. Passing the boiled carrots and turning them into carrot puree, is done with the aid of a blender or using a colloidal mill.

The bio lemons are washed with hot water at 34-35 ° C, wiped with a paper towel and then shaved, using a grinder. The lemon peel is dosed with the aid of a scale, according to the manufacturing recipe.

Battery-foaming

The yolks and half of the brown sugar are introduced into the vat of a robot equipped with a "pear" type batter and homogenized until a foamy cream is obtained.

The whites are foaming with a robot equipped with a "hair" type bat.

Kneading dough

Butter and half of brown sugar and Bourbon vanilla sugar are introduced into the vat of a "pear" type mixer and homogenized until a cream is obtained. In the mixing bowl, mix the cream resulting from the homogenization of the butter with brown sugar and with vanilla Bourbon sugar and eggs foamed with sugar. Then, in the mixer bowl, gradually add and mix the cream, Aronia melanocarpa fruit powder, carrot puree, baking powder, cinnamon powder, sea salt and white flour type 650. Finally, over the resulting composition, add gradually and the foam whites are homogenized. The dough obtained must have a consistency, which allows the molding in different shapes and sizes.

Modeling dough

The dough is molded using a cornet, by "splashing" or mechanically (using the donut machine), directly in the baking tray. The semi-finished products are decorated with rehydrated Aronia melanocarpa fruits.

ripening

The purpose of the baking operation is the transformation of the dough into a finished product (Friesecuri with Aronia and carrots). Baking of the semi-finished products to obtain the product Fursecuri with Aronia and carrots ”is carried out for 25 minutes, in an oven, at a temperature of 185190 ° C.

Cooling

After baking, the product Fursecuri with Aronia and carrots ”is allowed to cool for 2 hours, until room temperature.

packing

The product Fursecuri with Aronia and carrots ”is packaged in polypropylene bags, with a net content of 500 g ± 5%, or plastic casseroles, tightly closed, with a net content of 300 g ± 5%, 500 g ± 5% .

(X- 2 ο 15 - - 0 0 4 7 20 6 -07-7015

Marking

The branding of the product Fursecuri with Aronia and carrots ”is done by labeling, according to the legislation in force.

Storage

Storage of the product Fursecuri with Aronia and carrots ”is carried out in dry, clean, disinfected and deratized rooms, protected from moisture, without foreign odors. Storage temperature must be max. 25 ° C.

From a physico-chemical point of view, the product Fursecuri cu Aronia and carrots ”made from the dough composition, according to the invention, has the following composition:

- Moisture core,%, max ........................................... .................................... 13.0

- Ash,%, min ............................................ ........................... 1.4

- Protein,%, min ............................................ .......................... 8.5

- Fat,% max ............................................. .......................... 12.5

- Total invert sugar,% max ........................................... .................................. 34.0

- Carbohydrate,% max ............................................. ........................... 58.5

- Total fiber,%, min ........................................... ........................ 8.5

- Iron content, mg / 100 g, min ....................................... .............. 3.5

- Calcium content, mg / l00 g, min ....................................... ........... 78.0

- Magnesium content, mg / 100 g, min ....................................... ....... 58.0

- Total polyphenols content, mg GAE / lOOg ......................................... ............... 193.0

- Antioxidant capacity, mg Trolox / g .......................................... ................... 3.0

The product Fursecuri with Aronia, carrots and cinnamon ”has an energy value of 365 kcal / lOOg and is beneficial in the nutrition of people who have nutritional deficiencies and diseases caused by the harmful effects of free radicals.

Claims (1)

CLAIM 1. Dough composition for the product "Fortified fruit juices of Aronia melanocarpa", characterized in that it consists of: 13 ... 15% dehydrated fruits of Aronia melanocarpa, 46 ... 48% white wheat flour type 650, 27.2 ... 29.2% brown sugar, 21 ... 23% eggs, 16 ... 18% carrot puree, 10.3 ... 12.3% butter with 65% fat, 10.3 ... 12.3% cream with 12% fat, 1.5 .... 2 % Bourbon vanilla sugar, 0.9 .... 1.2% baking powder, 0.22 ... 0.24% cinnamon powder, 0.22 ... 0.24% organic lemon peel, 0.075. ..0.085% sea salt, the percentages being expressed by weight.