RU2017426C1 - Method of sticks production for crackers - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: wheat flour and Amaranthus seeds flour is mixed in ratio of 100-50 : 100-150 correspondingly. Eggs are used as a liquid component . Eggs are ground with, for example, sugar powder, mixed with flour, dough is kneaded, roll it in the form of strip of 1 mm thick. Then the strip is cut as noodle and as a result of it one has sticks for crackers ready to be fried. Addition of Amaranthus seeds flour into the mixture and usage of eggs as a liquid component increases protein content in ready product and provides it with balance of composition of indispensable amino acids and gives ready product a nut taste, increasing its nutrition value and taste features. EFFECT: method is used in food industry. 2 cl

Description

 The invention relates to the food industry and can be used in the production of flour products.

 Known methods for making dry cookies: crackers (Eng.), Brushwood (Russian), prepared from wheat flour or potatoes and other ingredients of the recipe, mixed with a liquid component, the dough of which is rolled thinly, cut, fried in boiling oil ("1000 dishes restaurant cuisine ", MFFatov, VVKholodkov. M.: Economics, 1985, p. 250).

 A disadvantage of the known methods is the low nutritional value of products, the main ingredient of which is wheat flour or potatoes, due to the small amount of protein in them and its low quality due to the imbalance of the essential amino acids that make up the protein.

 The closest technical solution is a method for the rapid manufacture of straws for butter crackers by mixing wheat flour, baking powder, flavoring components, water, kneading dough, steaming it, rolling a strip 1 mm thick in a thermal environment using rollers, cooling the dough, cutting the dough into in the form of noodles, drying.

 The disadvantage of this method is the high nutritional value of the finished product, the main component of which is wheat flour, which contains a small amount of protein, poorly balanced in the composition of essential amino acids due to a deficiency in it of lysine and methionine.

 The purpose of the invention is to increase the nutritional value and taste of the finished product by increasing the protein content in it and balancing the composition of essential amino acids, as well as increasing the taste by giving the finished product a "nutty" flavor.

 The goal is achieved by the fact that in the known method for the rapid manufacture of straws for butter crackers, comprising kneading dough from wheat flour, a liquid component and other components provided for in the recipe, rolling it into a strip in the form of a thickness of about 1 mm, cutting into noodles according to the invention when kneading the dough in its formulation is additionally introduced flour from amaranth seeds, and eggs are used as the liquid component, while wheat flour and flour from amaranth seeds are used in a ratio of 100-50: 100-150.

 A comparative analysis of the proposed solution with the prototype shows that the claimed method differs from the known one in that when kneading the dough, flour from amaranth seeds is additionally added to its formulation in a certain amount, and eggs are used as the liquid component. Thus, the claimed method meets the criteria of the invention of "novelty." In the study of other known methods for the production of crackers was not revealed a set of features that distinguish the claimed invention from the prototype, and therefore it provides the claimed method with the criterion of "significant differences".

 The inventive method can be implemented using any cracker formulations, including flour and liquid components as main ingredients. For example, the next simple selection of ingredients.

 Wheat flour and flour from amaranth seeds are mixed in a ratio of 100-50: 100-150, respectively, the eggs are thoroughly ground, for example, with powdered sugar, beat, combined with flour and knead the dough, then it is rolled out in the form of a strip about 1 mm thick, the test strip is cut into noodles. The straw obtained in this way is deep-fried (in boiling fat). The selection of ingredients specified in options II and III and the proposed method of manufacturing products provide a high protein content and a balanced composition of essential amino acids in it, as well as give the finished product a nutty flavor, i.e. increase the nutritional value and taste of the cracker due to the additional introduction of amaranth seeds flour into the dough recipe and the use of eggs as a liquid component (in option I there is no “nut” flavor of cracker, and in option IV there is a “nut” flavor with bitterness).

 The proteins of amaranth flour and eggs are closest to ideal, since they have no deficiency of any of the essential amino acids, as evidenced by the data presented in table. 2.

 The introduction of additional flour from amaranth seeds in the ratio of wheat 100-150: 100-50 into the dough recipe accordingly gives the finished product a pleasant “nutty” flavor, which is confirmed by the data presented in table. 3.

Using the proposed method for the production of straws for crackers provides the following advantages compared to existing methods:
1. The balance of the composition of the essential amino acids of egg white and protein in flour from amaranth seeds used in the present method, increase the nutritional value of the finished product.

 2. Replacing 50-75% of wheat flour from its recipe norm with flour from amaranth seeds during the implementation of any formulation not only of cracker, but also of any flour confectionery, provides the finished product with a “nutty” flavor, which increases their taste.

Claims (2)

 1. METHOD FOR PRODUCING STRAWS FOR CRACKER, which involves kneading dough from wheat flour, a liquid component and other components provided for in the recipe, rolling the resulting dough in the form of a strip 1 mm thick and cutting in the form of noodles, characterized in that when kneading the dough in its recipe flour from amaranth seeds is introduced, and eggs are used as the liquid component.  2. The method according to claim 1, characterized in that the wheat flour and flour from amaranth seeds are taken in the ratio (100-50) :( 100-150).

Images