RU2266655C2 - Wafer production method - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves introducing fat-free sea buckthorn oilcake into wafer filler and dough. Wafer components are used in the following ratio, wt%: top-grade or first-grade wheat flour 77.8-80.5; fat-free sea buckthorn oilcake 11.0-13.7; sand sugar 4.1; vegetable oil 4.1; sodium dioxide 0.3.

EFFECT: increased biological value, improved gustatory and consumer properties and attractive appearance of wafer product.

3 tbl, 1 ex

Description

The invention relates to the food industry, in particular a confectionery, can be used in the preparation of flour confectionery products to increase the biological value of wafers.

A known method for the production of wafers, comprising preparing a filling by mixing prescription components; making a waffle sheet; its molding and baking; spreading fillings onto wafer sheets with formation of layers and cutting into individual products (Confectioner's Handbook. Raw materials and technology of confectionery production. - M.: Food Industry, 1966, p. 502-513). At the same time, either fatty, or fruit, or nut-proline filling is used as the filling.

The disadvantage of this method is the limited use of it only for the above fillings.

A known method of producing wafers (Olenev Yu.A., Shpyakina A.A., Tvorogov A.A., Soloviev L.N., Zinovkina M.V. Recipe for wafers. TI for the production of ice cream. M: Agropromizdat , 1988, 167 pp.), Which provides for loading an emulsion prepared from water (10% of the total mass), oil, sugar and salt into a kneading machine, and then adding the remaining mass of water with a temperature of 12-14 ° C. After that, load half the mass of flour and mix for no more than 3 minutes. Then add the rest of the flour, knead the dough until done (no more than 15 minutes). The finished dough is passed through a washing machine or filtered through a sieve with cells d = 2 mm. Sheet wafers are baked at a temperature of 150-170 ° C, the duration of baking is 2-3 minutes. In this case, use the following ratio of components, wt.%: Wheat flour, higher or 1 grade - 91.5; vegetable oil - 4.1; granulated sugar - 4.1; sodium bicarbonate - 0.3.

The disadvantage of this method is the lack of health-prophylactic effect when using well-known wafers in food. Given the tense environmental situation in many regions, the food industry is faced with the task of developing and producing food products that have health-improving and prophylactic properties that help strengthen the body.

The closest is the method of production of wafers with filling (see the book Dragilev A.I., Sezanaev Y.M. “Production of flour confectionery”, DeLi, 2000, p.134-148), which provides for the preparation of wafer sheets by mixing wheat flour or first grade, granulated sugar, vegetable and sodium bicarbonate oil, molding the resulting mixture and baking the obtained dough pieces, preparing the filling, including mixing sugar and the fat component, spreading the filling on the wafer sheets, cooling and cutting the wafer ists in the individual articles.

The disadvantages include the low active biological properties of the finished product.

Assessment of the chemical composition of some types of confectionery products revealed the predominant content of carbohydrates in them compared with other food substances. Thus, the carbohydrate content in waffles with fruit fillings exceeds the protein content by 20 times, and in wafers with fat-containing fillings by 11 times. This is a rather serious obstacle when these types of products are included in special nutrition, such as school meals, not only because of the high cost, but also because of a violation of the principles of good nutrition.

Therefore, there is a task - to increase the biological value of certain types of substances, dietary fiber.

The technical result of the invention is to create a method for the production of wafers with pronounced increased biological value, while the products must have good taste and consumer properties, have an attractive appearance. The resulting products should be affordable for the general public.

This is achieved through the inclusion in the formulation of raw materials that are sources of essential amino acids, vitamins, minerals, dietary fiber. It is proposed to use non-fat sea-buckthorn meal obtained after freon extraction of sea-buckthorn oil in the production of new types of wafer sheet and wafer filling. The advantage of this type of meal is its low fat content. In all other types of meal, up to 30% of fat remains. This will make the ratio of proteins: fats: carbohydrates more acceptable; to enrich products with essential amino acids, vitamins and increase the shelf life of products due to the presence of natural antioxidants in sea buckthorn meal, which reduce the oxidation rate of fats that make up wafer fillings.

Along with improving the quality, the introduction of sea buckthorn meal into the formulation will make it possible to reduce the cost of finished products for raw material costs by replacing such expensive products as cocoa powder, citric acid and artificial flavors with sea buckthorn meal, as It has a specific taste and aroma. Sea buckthorn meal is pre-dried, chopped and used in the form of flour.

During a search experiment, it was found that the most optimal option is to replace 12-15% of powdered sugar, 17-20% of cocoa powder with sea buckthorn meal. The research results showed that an increase or decrease in the applied proportion of sea buckthorn meal negatively affects the organoleptic characteristics of the finished product. The optimal ratio of components allows you to get a new product of high biological value with a low sugar content and a high content of protein (and essential amino acids), vitamins, minerals.

The technological process for preparing the filling is not significantly different from the traditional one. The process of obtaining the filling consists of the following stages: preparation of a dry mixture of sea buckthorn meal, cocoa powder and powdered sugar; kneading the prepared dry mixture with hydrogir for 15-20 minutes until a homogeneous mass is obtained. At the end of the preparation, vanilla powder and crumbs are introduced. The prepared mixture can be used as a filling for confectionery with a waffle layer.

In terms of nutritional value, the proposed filling and known filling differ insignificantly, but in the content of minerals and vitamins the filling with meal (and hence its use of the product) significantly exceeds the traditional known. This is shown in table 1. And due to the fact that the proposed filling is not subjected to heat treatment during the process, it becomes possible to preserve the biologically active substances, which are so rich in sea buckthorn meal.

A distinctive feature of the proposed method for the production of wafers is the use of fat-free sea buckthorn oilseed meal obtained in the recipe for wafers obtained after freon extraction of sea buckthorn oil from dry sea buckthorn pulp and consisting of partially and crushed seeds and fruit shells. The advantage of this type of meal is its low fat content. In all other types of meal, up to 30% or more fat remains after pressing the oil. It was established that in this meal there remains a whole complex of biologically active substances, reflected, for example, in table. 2.

The method is as follows.

The essence of the invention lies in the fact that in the well-known recipes for wafers, fat-free sea buckthorn meal is used in the following ratios of components, wt.%: Wheat flour, of the highest or 1st grade - 77.8-80.5; sea-buckthorn fat-free meal - 11.0-13.7; granulated sugar - 4.1; vegetable oil - 4.1; sodium bicarbonate - 0.3. An emulsion prepared from water, sugar, oil, sodium bicarbonate and salt, prepared in an emulsifier, and flour mixed in the process of sifting with fat-free sea-buckthorn meal are simultaneously loaded into a continuous mixer. The latter can be pre-grinded on coffee grinders (in the presence of large unmilled inclusions). The mass is stirred for 3-5 minutes. The finished dough is passed through a washing machine or filtered through a sieve with cells d = 1.5-2 mm. The wafer sheet is baked at a temperature of 150-170 ° C, the baking time is 2-3 minutes.

The use of sea-buckthorn fat-free meal wafers in the recipe, which is currently practically not used in the confectionery industry, allows to obtain a product of high nutritional value with good organoleptic characteristics (see table 3).

As can be seen from the above description of the new method, the main distinguishing features are as follows:

- Use oil-free meal, after freon extraction;

- Dry meal is mixed with flour and introduced into an emulsifier to prepare the dough;

- Introduction to the filling of skim sea buckthorn meal.

Example 1. Obtaining a filling for the production of wafers by the proposed method is reflected below.

Name of components Traditional recipe Substitution of 15% icing sugar and 20% cocoa Substitution of 12% powdered sugar and 16-17% cocoa Hydro fat fifty% fifty% fifty% Cocoa powder 9.5% 1.9% 1.6% Powdered sugar 20% 17% 17.6% Vanilla powder 0.5% 0.5% 0.5% Confectionery crumb 20% 20% 20% Oil-free sea buckthorn meal - 10.6% 10.3% 100% 100% 100%

The indicated limits of the components of the wafer formulation correspond to the production of products with optimal organoleptic characteristics.

This invention can be used in the food industry to obtain wafers of high biological value. Production can be organized at any enterprise producing waffles.

Table 1 Chemical composition Squirrels, Fats Na Sa Mg R, Vitamin Product Name g g mg mg mg mg C mg Fat Wafers 3.4 30,2 7.0 8 2 33.0 0 Wafers of the invention 6.6 30,2 19 100 93 39 10.9 table 2 % vitamins mg / 100 g trace elements mg / 100 g squirrels 28.7 B1 0.40 phosphorus 54.1 common sugars 2,4 B2 0.25 calcium 195.0 cellulose 59.1 PP 1.9 iron 222.0 water 4.6 FROM 22.5 copper 58 Table 3 The name of indicators Wafer sheet (sea buckthorn meal content -12%) Wafer sheet (sea buckthorn meal content -15%) Appearance Corresponds to this type of flour confectionery, the sheets are unbroken, keep their shape well, the picture is clear Corresponds to this type of flour confectionery, the sheets are unbroken, keep their shape well, the picture is clear Taste Pleasant, appropriate for this type of confectionery, with a slightly perceptible sourness and sea buckthorn aroma Pleasant, appropriate for this type of flour confectionery, with a slight pleasant acidity and sea buckthorn aroma Color Light brown From light brown to brown, small dark brown inclusions of meal particles are allowed Consistency Crispy, tender Crispy, tender

Claims (1)

Method for the production of wafers, which involves the preparation of wafer sheets by mixing premium or first grade wheat flour, granulated sugar, vegetable oil and sodium bicarbonate, molding the resulting mixture and baking the dough pieces obtained, preparing the filling, including mixing sugar and the fat component, spreading the filling on the wafer sheets , cooling and cutting of wafer sheets into separate products, characterized in that fat-free sea-buckthorn meal is introduced into the filling and dough at a ratio of components test, wt.%: Wheat flour first grade 77.8-80.5 Fat-free sea buckthorn meal 11.0-13.7 Granulated sugar 4.1 Vegetable oil 4.1 Sodium bicarbonate 0.3