RU2141763C1 - Food product preparing method - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of bread, bakery, confectionery, macaroni and groat culinary product. SUBSTANCE: method involves mixing flour, liquid, flavor or process additives for producing dough; providing dough fermentation, maturation, kneading and cutting into small doughs; performing proofing and thermal treatment for obtaining farinaceous ready-to-eat food products. Liquid for dough kneading may be finely dispersed or homogenized flesh in the form of puree of edible plants, preferably Cucurbitaceae fruits or roots (carrot), and finely-dispersed or homogenized pulp in the form of puree of flesh of Cucurbitaceae fruits or carrot remained after juice separation, as substitute of liquid required by recipe. Culinary groats product, such as paste, is prepared on the base of finely dispersed or homogenized puree of edible flesh of Cucurbitaceae fruits or carrot mixed with other components in accordance with recipe, and subjected to thermal treatment to complete readiness. EFFECT: increased efficiency, wider range of products obtained by method and increased economy by using process remains or pulp of parts of normally used edible plants. 8 cl, 7 ex

Description

 The invention relates to the field of food production, and in particular to the field of preparation of food products, and can be used in the production of bread, bakery, pasta, flour and cereal culinary products, gingerbread cookies, muffins, gingerbread cookies, cookies, waffles, dryers, bagels.

 In the preparation of flour products, it is planned to use wheat flour (grains, top, first or second grade), rye flour (seeded, peeled, wallpaper), corn, oat, barley, buckwheat, soy (non-fat, semi-fat, fat-free), as well as mixtures thereof in any combination and in any ratio. Flour is mixed with a liquid, which can be used water, milk and dairy products, as well as with flavoring and technological additives (N.I. Kovalev. Stories about Russian cuisine. M: Moscow Worker, 1989, pp. 114-123 )

 In the preparation of cereal culinary products, millet or rice, or oat, or buckwheat, or semolina, or corn, or barley, or soy, and other cereals are used. As a liquid medium for preparing, for example, porridge, finely ground or hemogenized pulp is used in the form of mashed potatoes from edible parts of plants traditionally used for food, mainly fruits of the pumpkin and root crops (carrots) family or finely ground or hemogenized pulp of these types of plant materials remaining after juice separation .

 Depending on the quality and type of flour, type of technological food and flavoring additives and substances, as well as type of liquid, unleavened dough, unleavened pastry dough, dumplings dough, pasta dough, yeast dough and non-steamed dough for bread, bakery products, dough are obtained for pancakes and fritters, as well as dough, for example, for waffles, gingerbread, cakes and bagels. Despite the widespread use of various types of dough for preparing a finished flour food product by kneading, fermenting or ripening, mixing, rolling, cutting into blanks, proofing and heat treatment, as well as preparing a culinary cereal product known in Russian and foreign food technology, note the biological passivity of the food product or product, as well as increased calorie content caused by the use of large amounts of edible fats and dairy products.

 The biological value of vegetables (leafy, tuber and root crops, especially the fruits of the pumpkin family (pumpkin, zucchini, squash, zucchini, krukneki, etc.), fruits, fruits and berries is also known (see ibid., Pp. 61-64). A large number of dishes and other culinary products and food products prepared on the basis of these vegetables are known. However, the assortment of dishes, culinary products and food products using vegetable, fruit, fruit ingredients is limited by the seasonal nature of their growth. In winter and spring, also In early summer, ripe vegetables (especially pumpkin), fruits, fruits and berries rich in biologically active substances are practically absent. Canned fresh vegetables, especially those belonging to the pumpkin family, are not in consumer demand due to their low palatability. Processed, t ie, heat-treated vegetables in many respects lose their biological value, which is why practically no vegetables from the pumpkin family are harvested for the future in summer, and they are not available in the distribution network.

 The technical problem solved by the present invention is to develop a technology for producing flour food product and culinary cereals using the finely ground or homogenized pulp remaining from the juice from the edible parts of plants traditionally used for food or the finely ground or homogenized edible pulp of these plants in the form of mashed potatoes.

 The technical result obtained as a result of the implementation of the invention is to provide the population with a wide range of balanced chemical composition of food products with high nutritional and energy indicators.

 To achieve the specified technical result in the preparation of a flour food product, it is proposed to remove flour, liquid, flavoring and / or technological food additives, food substances according to the recipe, to ensure fermentation or ripening of the dough in the form of swelling of vegetable protein and gluten, stirring, rolling, preparation of product blanks, their proofing and heat treatment to obtain the finished product, and as a liquid for kneading dough from flour, use freshly prepared or canned finely ground baked or homogenized mashed potatoes made from pulp or pulp remaining after the separation of the juice, the edible parts of plants traditionally used for food, mainly fruits from the pumpkin and root crops, such as carrots.

 The dough, kneaded on finely ground or homogenized pulp in the form of mashed potatoes or pulp from the fruits of the pumpkin family or root vegetables such as carrots left after juice separation, is baked, fried, boiled, baked, stewed, sautéed, stewed, dried, cooked.

 For the long-term preservation of finely ground or homogenized pulp from the pulp in the form of mashed potatoes, deep freeze is used, which are defrosted before use.

 Food additives in the form of food acids, substances that prevent caking and clumping, antifoam agents, antioxidants, fillers, colorants, emulsifiers, sealants, flavor and odor enhancers, can be added to the mixture of ingredients for making dough from flour for flour and other food products, substances for processing flour, improving its bakery quality or color, foaming agents, jellifiers, glaziers, moisture-retaining agents, preservatives, propellants, stabilizers, sweeteners, thickeners, food taste, aromatic, vitamin supplements, including sugar, salt, soda, yeast, fats, eggs. The production of plant materials: finely ground or homogenized pulp, finely ground or homogenized pulp remaining after juice separation can be organized in the summer-autumn period at vegetable processing enterprises, catering establishments, and food production enterprises.

 Obtaining a plant ingredient, finely ground or homogenized pulp in the form of a puree, finely ground or homogenized pulp remaining after separating the juice and their mixture in any combination and any ratio can be performed by any known method, in particular by grinding vegetables, fruits and fruits on a rotating disk grater with separate selection of the resulting juice and pulp. To obtain homogenized pulp in the form of mashed potatoes or pulp, the finely ground pulp of vegetables, fruits and fruits is additionally crushed in a homogenizer. Preservation of the obtained products can be carried out by any known method, mainly not related to heat treatment.

 Vegetables, fruits, berries and fruits cannot be replaced with either synthetic vitamins or minerals, or artificially prepared preparations containing the same components as vegetables, fruits, berries and fruits, in which nature has chosen the optimal ratio of vitamins, mineral salts , micro and macro elements, carbohydrates, dietary fiber, organic acids, enzymes, amino acids, antioxidants of natural origin and other biologically active compounds.

 Full or partial replacement of water, milk, dairy and other products intended for kneading dough or for preparing a culinary cereal product with vegetable, fruit, berry and fruit ingredients in the form of finely ground or homogenized pulp or pulp in the form of puree from vegetable raw materials, will provide a synergistic effect and biological value of the prepared food product.

 The invention can be implemented using both freshly prepared and canned herbal ingredients. Mixing mashed potatoes or pulp can be carried out both previously and directly during the preparation of flour or cereal culinary products.

 The invention can be implemented as follows.

 Example 1

 Butter dough and cookies, ready to eat. Premium wheat flour 600 g, sugar 250 g, margarine 270 g, salt 6 g, fruit essence 3 g, ammonium 3 g, finely ground or homogenized vegetable ingredient from pulp or pulp in the form of puree from edible parts of plants, mainly fruits from the pumpkin family (carrots, fruits, berries, fruits), 70 g. Fat for lubricating the pan 10 g. Dough yield 1200 g. Plastic margarine is mixed with sugar, salt, fruit essence, ammonium, and a liquid plant ingredient. The mass is cooled to +15 degrees. C, it is made out in the form of a layer on which the sifted wheat flour is poured out and shortbread dough is quickly kneaded, excluding the possibility of tightening it. For ripening, the dough is aged 30 minutes in the refrigerator at t = +15 degrees. C, after which the dough is rolled into a layer, from 3 to 8 mm thick, from which cookie blanks are laid out with the help of molds, placed on a greased baking sheet. Cookies are baked in a humidified and non-moistened environment water vapor for 30 minutes at t = + 180-210 degrees. C. The cookie removed from the pan cools on a wire mesh.

 Example 2

 Dough for homemade noodles, pasta. For the preparation of the dough, 4600 g of flour of grains or premium are used, 1400 g of pumpkin or carrot finely ground or homogenized pulp or pulp puree (liquid plant ingredient), 40 pcs. eggs, 120 g of salt. Beat the eggs, mix with the liquid vegetable ingredient, add salt, sifted flour. Steep dough is kneaded, which is kept for 30 minutes to mature proteins and swell gluten. Roll out the dough into a layer, 1-2 mm thick, followed by drying and folding it into a roll, which is cut in the transverse direction of the roll into rings in the form of strips 2-5 mm wide in the shape of noodles. Chopped noodles are used to prepare the finished dish by cooking, baking or baking until ready for long-term storage.

 The yield of dough is 7920 g. Dough for pasta can be prepared in a similar way.

 Example 3

 Dough for dumplings, dumplings and other similar products. To prepare the dough, 7000 g of wheat flour of the highest or first grade, 15 pcs. eggs, 2600 g of a liquid plant component in the form of finely ground or homogenized pulp or pulp in the form of puree of one plant species or their mixture in any combination and in any ratio (pumpkin, carrot, cabbage, potato, etc.), 150 g of table salt. A liquid plant component, eggs, salt are added to the sifted flour. The dough mixed to a uniform consistency is held for 30 minutes for maturing and swelling of proteins and gluten. The resulting dough is rolled into a layer with a thickness of 1-2 mm and used for the preparation of ravioli, dumplings and other similar products with their subsequent heat treatment to bring to readiness. Test yield 10000 g.

 Example 4. The dough for fritters and pancakes. For cooking use 6600 g of wheat flour, 25 pcs. eggs, 400 g of granulated sugar, 500 g of margarine, 11000 g of a liquid plant component in the form of finely ground or homogenized pulp or pulp in the form of puree of one type of plant or a mixture of different types of plants (pumpkin, carrot, potato, cabbage, etc.) , 400 g of yeast, 150 g of sodium chloride. Yield 20050 g. In a small amount of a liquid plant component (juice, juices, pulp puree), salt, sugar are dissolved, diluted yeast is added. The resulting mixture is filtered and combined with the rest of the liquid plant component, heated to 30-40 degrees. C. Stirring, add beaten eggs, sifted flour. Molten margarine is added to the mixture and the mixture is mixed until smooth. The mixed dough is left in a warm place for 2-4 hours, periodically kneading 2-3 times. Pancakes and pancakes are baked in the usual way. The thickness of the finished product (pancake, muffin) is at least 4 mm.

 Example 5. Pumpkin homemade bread is not edible. To prepare the dough, 2000 g of wheat flour, 60 g of pressed yeast, 1000 g of finely ground or homogenized puree from pulp or pulp of pumpkin fruits, 25 g of table salt are used. The yeast is dissolved in a small amount of mashed potatoes, mixed with the remaining mashed potatoes, half the sifted flour is added, mixed until smooth and left for an hour in a warm place for fermentation. Then add the remaining flour and salt, mix and knead the dough until smooth. The dough is placed in a warm place for 1-2 hours to rise, during which it is hugged 2-3 times. The ripened dough is divided into 3-4 spherical billets, which are placed on a pre-greased baking sheet and kept in a warm place for 30-60 minutes for proofing and lifting. Bake bread in a humidified environment at t = + 190-220 degrees. C until ready. Cools the bread on a metal grid or put on the edge.

 Example 6. Homemade pumpkin bread on gingerbread dough. To prepare the dough, 1100 g of premium or first grade wheat flour, 40 g of sugar, 25 g of yeast, 50 g of margarine, 1 egg, 15 g of common salt, 400 g of pumpkin puree from pulp or pulp, 150 g of carrot puree from pulp or pulp are used . In warmed up to 30-40 degrees. Yeast, sugar, salt, beaten egg are introduced with mashed potatoes. Sifted flour is added. Knead the dough to a uniform consistency. Introduced into the dough, molten at t = +35 deg. C margarine and mix until smooth. The dish with the dough is covered with a napkin, and placed in a warm place for the fermentation of the dough, periodically kneading it. The finished dough is divided into blanks, which are placed in molds, greased and sprinkled with flour. Bake bread in a humidified environment at t = + 190-210 degrees. C until ready. It cools the bread removed from the molds on a mesh tray.

 Example 7. Cupcake. For the preparation of cake, 3800 g of premium or first grade wheat flour, 1700 g of sugar, 1100 g of margarine or butter, 30 pieces of eggs (or equal to the amount of melange equal in weight), 1900 g of raisins, 10 g of table salt, 4 g of baking soda are used. 6 g of edible ammonium salt, 40 g of cognac, 1000 g of finely ground or homogenized pumpkin, or carrot, or apple, or berry puree or pulp remaining after separation of the juice. Dissolve sugar when beating eggs (or melange) at t = + 35-40 degrees. C. Cool the mass to room temperature. Knead margarine or butter. Add salt, raisins, baking soda, baking ammonium to flour. Pour cognac in mashed potatoes or pulp. All components quickly move to a homogeneous mass. Spherical blanks from the resulting dough to spread in the form, greased and sprinkled with flour. Bake at t = + 180-210 degrees. C until ready.

 Example 8. Culinary cereal product (porridge). Finely ground or homogenized pulp or pulp from the fruits of the pumpkin family 500 g, milk 250 g, semolina 150 g, butter 25 g, granulated sugar 30 g, salt 7 g. Mix milk with the plant component, salt, sugar, bring to a slight boil then pour a semolina with a slow stream, continuously stirring the mass until it is ready. Add butter.

 The claimed technological solution allows due to synergies to ensure the balance of the food product, its higher nutritional and energy value.

Claims (8)

 1. A method of preparing a food product, comprising mixing the main raw material with a liquid plant ingredient and flavorings, characterized in that the plant ingredient is further used finely ground and / or homogenized pulp in the form of mashed potatoes and / or pulp of pumpkin fruits.  2. The method according to p. 1, characterized in that when preparing a food product in the form of a flour product, flour is used as the main raw material, after mixing the ingredients, the resulting dough is ripened, rolled, prefabricated, proofed and cooked to obtain a finished product.  3. The method according to claim 1, characterized in that when preparing a food product in the form of porridge, cereal is used as the main raw material, after mixing the ingredients, the resulting mixture is subjected to heat treatment to obtain a ready-to-eat culinary product.  4. The method according to any one of claims 1 to 3, characterized in that one of the types of plant material is additionally used as a plant ingredient.  5. The method according to claim 1, characterized in that for the preparation of flour products using wheat, and / or rye, and / or corn, and / or oat, and / or barley, and / or buckwheat, and / or soy flour, and / or mixtures thereof.  6. The method according to claim 1, characterized in that in the preparation of the dough for flour and / or culinary products, food additives, vitamins, food substances are used as an ingredient.  7. The method according to claim 1, characterized in that the dough for the flour product can be steamed yeast and / or steamed for bread, bakery products, pancakes and fritters, unleavened - for dumplings, or noodles, or pasta, or rich unleavened, or shortcake, or gingerbread, or for muffins, or for gingerbread, or for cookies, or for waffles, or for dryers, or for bagels.  8. The method according to claim 1, characterized in that as a finely ground or homogenized puree or pulp of one or a mixture of different types of plant materials, freshly prepared or canned raw materials are used.