RU2128439C1 - Method for producing bakery and farinaceous products by means of jerusalem artichoke - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves kneading dough with required components; introducing biological additive, such as Jerusalem artichoke in dry concentrated powdered state, with cereal flour and additive ratio being within the range of 1:2-100. Biological additive may be introduced directly during preparing of dough, as well as during preliminary preparing of flour mixture used in baking industry or during producing confectionery or bakery products by recipes. Jerusalem artichoke used for obtaining bakery product has residual moisture content of up to 14%. Bakery product obtained by method is enriched in inulin, pectin, microelements and other biologically active components contained in biological additive. EFFECT: increased efficiency, wider range of bakery products obtained by method, and improved quality of product by increased biological value. 3 cl, 2 tbl, 10 ex

Description

 The invention relates to the food industry to the field of obtaining new types of bakery and flour products with dietary, therapeutic and prophylactic properties.

 Known methods of using Jerusalem artichoke tubers in raw, canned, fermented form, which is used for salads, sauces, side dishes, soups, sweet and coffee drinks, jellies, jams, etc. (Bobrovnik L.D., Lezenko G.A. food industry.-Kiev: Harvest, 1991).

 A known method of preparing cookies, in which an additive in the form of mashed Jerusalem artichoke in the amount of 18-50% by weight of flour is used as a source of polysaccharide (Dorokhovich AN, Bobrovnik KD, Craft N.V. et al. "Production Method of diabetic cookies on Jerusalem artichoke puree "Second All-Union Scientific and Industrial Conference" Jerusalem artichoke and Jerusalem artichoke - problems of cultivation and use "Abstracts, Irkutsk, 1990, pp. 59-60). It is also known to use Jerusalem artichoke puree in an amount of up to 20% by weight of flour in obtaining bakery products (Drobot V.I., Dotsenko V.F., Gorbatyuk L.O., Remeslo N.V. "Creating diabetic bread varieties based on products from Jerusalem artichoke "The Second All-Union Scientific-Industrial Conference" Jerusalem artichoke and Jerusalem artichoke - problems of cultivation and use "Abstracts, Irkutsk., 1990, - p. 61).

 The closest analogue in technical essence is the patent of Russia N 94011791 (Pashchenko L. P., Rushits E. V. "Method for the production of bread"), where along with other components when mixing the dough, Jerusalem artichoke powder and additionally citric and acetic acid are introduced at a dosage Jerusalem artichoke powder from 7 to 11% by weight of flour in the dough.

The method has the following disadvantages:
the use of acids in the preparation of the test leads to the hydrolysis of high molecular weight fractions of the polysaccharide - inulin;
the implementation of a technical solution narrows the range of use of Jerusalem artichoke tubers to formulations of only industrial production;
due to the hydrolysis of inulin, the dietary and diabetic orientation of production is sharply reduced.

 The objective of the present invention is to expand the range of use of Jerusalem artichoke tubers (ground pear, Helianthus tuberosus L.) in the form of a dry powder while maintaining its biologically active components - natural polysaccharides of inulin and pectin nature in combination with trace elements and essential amino acids, which allows to obtain products with biologically active properties of dietary, therapeutic and prophylactic orientation.

 The essence of the invention lies in the fact that the Jerusalem artichoke powder in a ratio with flour of 1: 2-100 is additionally added to the recipe mixture.

 In contrast to the known, the claimed method provides for the production of dietary products, therapeutic and prophylactic orientation in the claimed range of ratios of Jerusalem artichoke powder with flour.

 Unlike the contrast, the claimed method involves the use of reduced doses of Jerusalem artichoke powder in the form of a biologically active additive in the final product with daily consumption of bakery products of industrial production and high content of Jerusalem artichoke powder in recipes for cooking for inclusion in diet therapy.

 Also, the claimed method due to the use of Jerusalem artichoke powder in the form of a biologically active additive allows to significantly expand the range of use of Jerusalem artichoke tubers in the production of bakery products using uncooked and meatless methods and flour products with and without yeast.

 The expansion of the range of use of Jerusalem artichoke tubers is achieved by introducing Jerusalem artichoke powder not only at the stage of dough preparation in the bakery production but also by compiling ready-made recipe mixtures of Jerusalem artichoke with flour for small-scale production and home cooking. This is also achieved by the fact that Jerusalem artichoke powder with a residual moisture content of up to 14% is used, and the negative consequences on the rheology of the powder due to the presence of more than 8% water are eliminated in the preparation of prescription mixtures with flour.

 In the patent and scientific and technical literature unknown technical solutions containing features similar to those claimed, i.e. offer meets the criterion of "novelty." The claimed technical solution is tested and implemented in an industrial environment. Also, for the first time, ways to create new varieties of bakery and flour products were identified, where, along with nutritional value, new products acquire biologically active properties through the introduction of a biologically active standardized Jerusalem artichoke supplement in the form of dry powder - a concentrate of natural inulin polysaccharides in combination with other biologically active components i.e. the proposal meets the criterion of "inventive step".

 The invention is illustrated in implementation examples for the production of various bakery and flour products of industrial production and for home cooking (cakes, cookies, buns) with a high content of Jerusalem artichoke additives.

 Example 1

To 500 g of flour add 100 g of dry Jerusalem artichoke powder (residual moisture content of 7%), mix and introduce 2 eggs, 5 g of table salt, 20 g of yeast, 80 g of sugar, 350 ml of water. The dough is kneaded and placed for 6 - 8 hours in a warm place for proofing (35 - 40 ^o C). The risen dough is beaten, adding 60-100 g of flour to a non-sticky consistency, rolled out, cut and shaped. The formed dough is laid out on metal sheets greased with margarine, baked in the oven at 220 - 230 ^o C. The resulting buns have a brown tint on the surface and the crumb breaks have a light brown tint with the smell characteristic of Jerusalem artichoke concentrate.

 Example 2

To 600 g of a pre-prepared mixture of flour and Jerusalem artichoke powder (initial moisture content of the powder is 14%) with their ratio of 5/1, add 2 eggs, 5 g of table salt, 20 g of yeast, 80 g of sugar, 350 ml of water. The dough is kneaded and placed for 6 - 8 hours in a warm place for proofing (35 - 40 ^o C). The risen dough is beaten, adding 60-100 g of flour to a non-sticky consistency, rolled out, cut and shaped. The molded dough is laid out on metal sheets greased with margarine, baked in the oven at 220 - 230 ^o C.

 The resulting buns have a brown tinge of the surface and on the break of the crumb a light brown tint with the smell characteristic of Jerusalem artichoke concentrate.

 Example 3

 To 500 g of wheat flour add 250 g of dry Jerusalem artichoke powder (residual moisture of the powder is 7%), mix 3 eggs, 5 g of table salt, 5 g of baking soda, 250 ml of kefir or sour milk. Knead the dough and fry the tortillas in a pan with sunflower oil.

 Example 4

 3 eggs, 5 grams of attorney salt, 5 grams of baking soda, 250 ml of kefir or sour milk are added to 700 g of flour-powder mixture of Jerusalem artichoke (ratio of components 2.5 / 1 at an initial moisture content of Jerusalem artichoke powder). Knead the dough and fry the tortillas in a pan with sunflower oil.

 Example 5

To 500 g of wheat flour add 50 g of dry Jerusalem artichoke powder (residual moisture of 8%), mix and introduce 3 eggs, 5 g of table salt, 5 g of baking soda, 80 g of sugar, 200 ml of milk. Knead the dough and add 80 g of melted margarine into it. The resulting dough is laid out on metal sheets greased with margarine and baked in the oven at 230 - 25 ^o C. The resulting cookie has a dark brown hue and a specific smell and taste characteristic of dry concentrate.

 Example 6

To 500 g of a mixture of wheat flour - Jerusalem artichoke powder (the ratio of the components in the mixture is 10/1 with a residual moisture content of the original Jerusalem artichoke powder 14%) add 3 eggs, 5 g of table salt, 5 g of baking soda, 80 g of sugar, 200 ml of milk. Knead the dough and add 80 g of melted margarine into it. The resulting dough is laid out on metal sheets greased with margarine and baked in the oven at 230 - 250 ^o C. The resulting cookie has a dark brown hue and a specific smell and taste characteristic of a dry concentrate.

 Example 7 (production testing).

50 kg of flour, 1250 g of dry Jerusalem artichoke powder (residual moisture content 6%), 6 kg of bran, 1.1 kg of yeast, 0.8 kg of table salt, 1.1 kg of sugar, 1.1 kg of vegetable oil, are loaded into a dough mixing machine knead with the addition of 30 kg of water. The dough is prepared using accelerated technology using appropriate yeast. After kneading, the dough is fed into the funnel of the dough divider, where the dough is weighed into pieces weighing 285 g, which are rounded on a rounder and fed to the preliminary proofing cabinet, and then fed to the seaming machine. After seaming, the tows are laid in molds and transferred to the final proofing cabinet for 40-50 minutes at 35-40 ^° C and a residual humidity of 75 - 85%. Baking loaves is carried out in an oven at a temperature of 220 - 230 ^o C for 30 minutes with significant steam humidification.

 The obtained baked bread loaves have a crust of a pleasant brown shade, the crumb color is grayish, with a pleasant light specific flavor.

 Example 8 (industrial low-volume use).

51 kg of the prepared mixture of flour with Jerusalem artichoke powder are loaded into the dough mixing machine (ratio in the mixture of components is 40/1 with the initial residual moisture content of Jerusalem artichoke powder 6%), 6 kg of bran, 1.1 kg of yeast, 0.8 kg of table salt, 1.1 kg of sugar, 1.1 kg of vegetable oil, knead with the addition of 30 kg of water. The dough is prepared using accelerated technology using appropriate yeast. After kneading, the dough is fed into the funnel of the dough divider, where the dough is weighed into pieces weighing 285 g, which are rounded on a rounder and fed to the preliminary proofing cabinet, and then fed to the seaming machine. After seaming, the tows are laid in molds and transferred to the final proofing cabinet for 40-50 minutes at 35-40 ^° C and a residual humidity of 75 - 85%. Baking loaves is carried out in a heat-resistant cabinet at a temperature of 220 - 230 ^o C for 30 minutes with significant steam humidification.

 The obtained baked bread loaves have a crust of a pleasant brown shade, the crumb color is grayish, with a pleasant light specific flavor.

 Example 9 (production testing).

100 kg of flour, 1 kg of dry Jerusalem artichoke powder (residual moisture of 4%), 3 kg of pressed yeast, 2 kg of table salt, 2 kg of granulated sugar, 3.2 kg of margarine are loaded into a dough mixing machine, mixed with the addition of 50 kg of water. The dough is prepared by accelerated technology using the Extra improver, which is added to the dough in an amount of 0.6% by weight of flour with intensive kneading on a Canadian model 160A dough mixer. Kneading is carried out in two-speed mode for 12 - 15 minutes. After kneading, the dough is immediately fed into the funnel of the dough divider, where the dough is weighed into pieces weighing 520 g, then they are fed to the rounding machine, then to the preliminary proofing cabinet, and then to the seaming machine. After seaming, the tows are laid out on sheets and fed into the final proofing cabinet, where the workpieces increase in volume for 40 - 45 minutes at 35 - 40 ^o C and relative humidity of 75 - 85%. Baking loaves is carried out in a heat-resistant cabinet at 230 ^o C for 30 minutes The long loaf has a pleasant brown tint without additional specific flavors.

 Example 10 (industrial production).

100 kg of the prepared mixture of flour with Jerusalem artichoke powder are loaded into the dough mixing machine (ratio of components 100/1 with a content of Jerusalem artichoke powder in a mixture of 14%), 3 kg of pressed yeast, 2 kg of table salt, 2 kg of granulated sugar, 3.2 kg of margarine, knead with the addition of 50 kg of water. The dough is prepared by accelerated technology using the Extra improver, which is added to the dough in an amount of 0.6% by weight of flour with intensive kneading on a Canadian model 160A dough mixer. Kneading is carried out in two-speed mode for 12 - 15 minutes. After kneading, the dough is immediately fed into the funnel of the dough divider, where the dough is weighed into pieces weighing 520 g, then they are fed to the rounding machine, then to the preliminary proofing cabinet, and then to the seaming machine. After seaming, the tows are laid out on sheets and fed into the final proofing cabinet, where the workpieces increase in volume for 40 - 45 minutes at 35 - 40 ^o C and relative humidity of 75 - 85%. Baking loaves is carried out in a heat-resistant cabinet at 230 ^o C for 30 minutes The long loaf has a pleasant brown tint without additional specific flavors.

 When preparing various culinary products, the dry powder content of Jerusalem artichoke tubers in the recipe may vary. In case of small-scale production or production of products at home, when yeast-free cooking processes are mainly used, it is possible to reduce the consumption of flour products while increasing the eccentric natural components contained in the dietary supplement in the form of dried Jerusalem artichoke powder. In this case, the concentration of Jerusalem artichoke powder is not limiting as the final product.

 In industrial, tonnage production, bread baking is currently used with and without dough, using various yeast fermentation accelerators.

 Based on the norms of consumption of bread - up to 350 g per day and sets the concentration of Jerusalem artichoke powder in the formulations on different basic bases in production. This is reflected in examples of industrial implementation of the method.

 For the preparation of various culinary products, concrete mixtures of Jerusalem artichoke powder with flour are being prepared in the range of their ratio 100/1 - 2/1 with the expansion of the possibilities of using Jerusalem artichoke powder with a moisture content of 8 - 14%. At the same time, the organoleptic characteristics of the final products at high concentrations of Jerusalem artichoke powder acquire the quality characteristic of this type of product with herbal supplement, namely a specific brown tint in color and specificity in the smell and taste of the product characteristic of Jerusalem artichoke. In the mass production of bakery products, low concentrations of Jerusalem artichoke powder do not affect the generally accepted organoleptic properties of bakery products, and on the basis of generally accepted norms of daily consumption, they acquire the qualities of a dietary and treatment-and-prophylactic orientation.

Premixing Jerusalem artichoke powder with flour allows you to achieve the following results:
- eliminate the adverse effects of changes in the rheological and physico-chemical properties of Jerusalem artichoke powder with a moisture content of more than 8% due to the separation of powder particles with flour;
- to receive in advance the basics of formulations of various types of flour products for the general consumer, and not just for factories and large bakeries, which makes it possible to prepare bakery products, cakes, cookies, etc., including home conditions.

 In the table. 1 shows the characteristics of various final flour products according to the recipe composition based on the ratio of flour / Jerusalem artichoke powder and Jerusalem artichoke powder with different residual moisture.

 As can be seen from the table. 1, the use of pre-prepared mixtures of Jerusalem artichoke powder with flour allows you to pre-prepare the basis of formulations for the preparation of various flour products with different Jerusalem artichoke content in the final product based on the regularity of consumption of this product in diet or diet therapy.

 When the residual moisture content of the powder is more than 8% during storage, aggregation of particles is observed, which leads to clumping and "cementation" of the powder mass. This is easily eliminated by introducing into the powder a disconnector, which is the flour component of the formulation.

 For industrial production, it is advisable to use a powder with a moisture content of less than 8%, i.e. its use in concentrated form.

 For small-scale production and culinary home cooking, the possibilities of using Jerusalem artichoke powder with a moisture content of more than 8% but less than 14% (requirements of normative documentation for a biologically active additive - Jerusalem artichoke concentrate) are realized, which allows significantly expanding the range of use of Jerusalem artichoke tubers due to the preparation of recipe mixtures and flour with a wide range of dietary bakery and flour products.

 The proposed solution allows you to form the basic basis for the production of various yeast and yeast-free flour recipes for mass use in diet therapy for culinary and home-made products.

 The Scientific Research Institute of Clinical Immunology SB RAMS conducted laboratory tests on laboratory animals (mice) to daily feed them bread with the addition of Jerusalem artichoke for 14 days (Table 2). For testing, industrial samples of bread were taken with the content of Jerusalem artichoke in the region of its minimum concentration of 2.0% relative to the mass of flour. As a control, we used the basic recipe - bran bread without the introduction of Jerusalem artichoke.

 As can be seen from the table. 2, the use of bread with Jerusalem artichoke leads to a significant decrease in IgM, which characterizes the production of immunoactive properties in diet therapy.

 For industrial and culinary testing in the proposed method of production, Jerusalem artichoke concentrate was used in the form of a dry powder, which is certified and registered in the Ministry of Health of the Russian Federation as a "Parapharmaceutical-biologically active food supplement" Jerusalem artichoke concentrate (dried) "and Gosstandart of Russia (TU 9379-003 -11866470-95). The specified Jerusalem artichoke product has a moisture content of not more than 14%.

 Thus, the use of Jerusalem artichoke powder in the proposed method allows to obtain bakery and flour products enriched with inulin, trace elements and other natural components.

 Dry powder from Jerusalem artichoke can be introduced during the preparation of the dough in the ratio of flour / powder 100/1 - 2/1 and mixed with wheat flour in the proposed proportions for use in the form of ready-made semi-finished compositions for cooking and production of bakery products in bakeries.

 The use of Jerusalem artichoke in the form of a dry powder in the proposed method is of practical importance in obtaining new types of bakery and flour products of dietary and therapeutic and prophylactic orientation using both culinary and production recipes and technologies.

Claims (3)

 1. Method for the production of bakery and flour products using Jerusalem artichoke, including kneading dough with the necessary components: flour, yeast, salt and specific fillers, one of which is a product of the processing of Jerusalem artichoke, and baking from it bakery products, characterized in that Jerusalem artichoke is used in in the form of a dry powder, which is mixed with flour in a ratio of 1: 2-100.  2. The method according to claim 1, characterized in that the dry Jerusalem artichoke powder for the preparation of culinary flour mixtures is pre-mixed with flour in the indicated proportions.  3. The method according to claim 1 or 2, characterized in that they use dry powder from Jerusalem artichoke with a moisture content of not more than 14%.

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