RU2277337C2 - Composition for bread production - Google Patents

Abstract

FIELD: bakery industry, in particular production of dietary and healthy bread products.

SUBSTANCE: claimed composition contains: swelled corn ground to average particle size of 200-300 mum, ground oat, ground soy, amaranth, emulsifier, and water. Additionally composition contains ground food-grade amaranth seeds, raisin, ground and conditioned in honey walnuts or earth-nuts. All component are taken in the next weight ratio (mass %): swelled corn 50-55; oak 2-5; soy 3-10; amaranth 1-4; emulsifier 0.3-0.5; nuts 6-8, honey 6-8; raisin 7-8; and balance: water.

EFFECT: bread with healthy properties and improved organoleptic characteristics.

3 tbl, 2 ex

Description

The invention relates to the baking industry and can be used for the production of dietary and health-improving bakery products and can be used by persons associated with high-risk work, for example, pilots, sailors, drivers, air traffic controllers, etc. Its use is especially preferred for obese people and children.

The use of various additives in the manufacture of bread is well known, such as cumin, coriander, see Bread-Borodinsky, etc. The addition of dairy products (whey) and herbal additives, for example, alfalfa, sea buckthorn, etc., is also well known. But these additives are mainly used to improve the taste, and their nutritional or biological value is not very high.

Also well-known are Russian black, gray and white yeast-based breads, which, especially baked in the “Russian” oven, have a very pleasant taste and aroma, have a beautiful appearance, and are rich in B vitamins (especially black bread).

So, the Boyarsky bread production method is known, see patent No. 2170512, which consists in preparing dough, dough, cutting the dough, its formation, proofing and baking. Before preparing the dough, take fermented rye malt, pour it with hot water, insist, get a malt wort, which is fermented with pre-prepared liquid starter using peeled rye flour. Sown rye flour is added to the resulting mixture for making dough, and then wheat flour and other components are taken according to the recipe and added to the contents for the preparation of dough, and the components of the dough are taken in the following amounts, kg: peeled rye flour 10, seeded rye flour 50, flour premium wheat 33, fermented rye malt 7, granulated sugar 3, common salt 1.5, pressed yeast 0.5, water - in an amount that ensures dough moisture,% - 46.5. This ensures a more uniform movement of the ingredients, which contributes to the production of a delicate finely porous crumb, saturation of the dough with oxygen, improvement of its rheological properties, which contributes to the slow staling of bread.

Also known is the patent application of the Russian Federation No. 99116209, containing a composition for the preparation of dietary rye-protein bread, containing rye flour, bran, yeast, common salt, sunflower oil, characterized in that it additionally contains dry wheat gluten in the following ratio of components, wt.% : peeled or wallpaper rye flour - 55, wheat bran - 15, dry gluten - 30, pressed baking yeast - 3, edible salt - 1.5, refined sunflower oil - 2.2.

The disadvantages include: the yeast base, which depresses the intestinal microflora, and strangely enough, when bread enters the stomach, it decomposes vitamins by more than half.

A whole group of breads is known, united by the common binding name "Tibet", which are produced without yeast on soaked, crushed and sprouted grains with various additives of directional action, see, for example, RF patent No. 2159042, in which the composition for making bread contains, by weight .%: soaked crushed grain and sprouted crushed grain 30-70, sea buckthorn juice, or celandine extract, or alfalfa extract up to 7, whey up to 7, condensed milk product "Lactonic" or nuts up to 2.1, emulsifier 0.3- 0.5, soy and / or Akara soy 1-25, varnish 0-0,00015, water - the rest. This composition can be used in the production of dietary bakery products to improve the therapeutic and prophylactic properties, as well as for the production of specialized bakery products for nutrition, for example, athletes to increase speed and endurance qualities by optimizing the body's oxygen metabolism, improving the digestibility of proteins and trace elements - PROTOTYPE.

The disadvantage of the prototype, with all its positive properties, is the lack of overall effectiveness in poor environmental conditions, especially in areas with high radiation, when exposed to high stress loads, for highly qualified athletes, generally for people with health problems.

A separate problem is the taste of yeast-free breads, which are actually somewhat worse than yeast breads. If the adult population quite easily gets used to their somewhat unusual (peculiar) taste and increased roughness (insufficient softness), then it is somewhat more difficult with children. Children generally like sweets, for example, sweets, cakes, pastries. In addition, cakes and pastries contain a large number of calories, as recent medical studies have shown, they are high glycemic foods, in other words, after eating them, a person experiences bliss (an increase in the amount of methenkephalin) only 15 minutes after eating, after which a period of mental depression comes. Eating high glycemic foods is similar to using heroin. Most of all, high glycemic food is dangerous for young people - up to 18-20 years. But after all, children and juniors also want something sweet (tasty), especially on holidays, birthdays and generally for dessert.

An object of the invention is to preserve the existing positive properties of bread and to obtain new ones, for example, to approach the taste to the taste of cakes, muffins or cakes with a very slight increase in calories. This is due to the introduction of the processing product of the plant of amaranth grain, chopped honey based nuts and raisins, and the original bread production technology allows you to save all the valuable properties of the introduced products.

For this purpose, bread proposed by the applicant “Tibet - holiday” is offered, has the following composition: swollen grain, crushed to an average particle size of 200-300 microns, crushed oats, crushed soybeans, emulsifier, water, characterized in that crushed seeds are introduced into it food amaranth, raisins, nuts chopped and aged in honey: walnuts, and / or peanuts, and / or others; weight components in wt.% are taken in the following ratio: swollen and sprouted grain 50-55, oats 2-5, soy 3-10, amaranth 1-4, emulsifier 0.3-0.5, nuts 6-8, honey 6 -8, raisins 7-8, the rest is water.

Amaranth (shiritsa) is a genus of mainly annual grasses of the amaranth family, a total of about 60 species in warm and temperate zones. Weeds, grains, vegetables and ornamental plants. Due to the high nutritional value and ease of cultivation, they are widely introduced into the culture in many countries, especially tropical ones.

According to the healing properties, only ginseng root can be compared with amaranth. No wonder amaranth oil is highly regarded in Chinese and Indian medicine. The most valuable substance contained in this oil is squalene. Until now, this amazing product is obtained mainly from the liver of deep-sea sharks, so its cost is extremely high.

Amaranth is unusually rich in calcium, iron, β-carotene, trace elements. It is scientifically proven that its preparations lower cholesterol, protect against the harmful effects of radiation, and contribute to the resorption of malignant tumors.

The bread named by the applicant “Holiday bread” is prepared as follows. Grain, soybeans, unpeeled oats, crushed or crushed seeds of grain amaranth are soaked for 2-10 hours in distilled, spring or mineralized water, then the grain is filtered and set to swell-excite for about 2 hours (depending on ambient temperature), oats, soy germinate for 3-12 hours. Part of the swollen grain is crushed to an average particle size of 200-300 microns, another part of the swollen grain and germinated oats and soybeans are crushed to an average particle size of 100-200 microns. Dried and crushed grain with a particle size of 200-300 microns and crushed grain with a particle size of 100-200 microns are taken in a ratio of 1: 1: 20, respectively. Pre-peeled nuts, such as walnuts, are crushed and aged in honey for 2-3 hours. Raisins are soaked in water for 2-3 hours, then filtered. All components are added to future bread: grain, oats, soy, amaranth, raisins, nuts in honey, etc., provided for by the recipe, as well as an emulsifier, for example NaHCO. All components are thoroughly mixed until a homogeneous mass. The dough is left to stand for 0.25-4 hours, placed in molds and baked for 20-90 minutes at a temperature of 100-250 ° C, then removed and cooled by deep evacuation, while bringing to the required humidity.

The use of grain amaranth seeds in addition to the composition of any Tibet bread adds squalene to it (mainly) - it is a polyunsaturated liquid carbon that gives tissues and organs as much oxygen as they “ask”, and provitamins, from which the body independently “selects” »The right amount.

The most biologically valuable components of amaranth are unsaturated fatty acids: linolinic (Omega-6) and linolenic (Omega-3), vitamin E in the rare form of tocotriene, which is involved in cholesterol biosynthesis. Omega-6 and Omega-3 prevent the formation of fatty plaques on the walls of blood vessels and lower blood pressure. Squalene has a pronounced antimicrobial and fungicidal effect, while contributing to the normalization of tissue respiration.

The introduction of nuts in honey and raisins gives the bread a pronounced cake feel, softens the bread and gives it, so to speak, the taste of the holiday. Despite its low calorie content, this bread, as tests in schools of the Olympic reserve of Yekaterinburg showed, was especially appreciated by athletes who “hold weight”, such as boxers, weightlifters, etc., and especially the female half - gymnasts.

The distinctive properties of bread "Tibet-holiday" due to the composition of its constituent ingredients and their quantitative ratio. Adding grape amaranth, nuts to honey and raisins to the Tibet bread composition leads to a qualitative change in bread even better. This is due to the successful selection of the initial components of Tibet breads and the above additives to it, as a result of which we have Tibet-holiday bread. The use of this bread has no contraindications, and there are countless indications. So, for example, this bread with a very low calorie content increases the overall energy of a person, gives a feeling of comfort, i.e. feelings of satisfaction through cleansing the body. We can say that the bread "Tibet-holiday" has almost electronic control of the state of the body. This is expressed in the fact that he himself seeks out the weakest points (pain points) and acts on them as the strongest medicine, without harmful consequences. The following experiment was conducted on several dogs: spaniel, German shepherd, mongrel. They were given (laid next to) several loaves of bread: rye, a white roll and Tibet-holiday, and all the dogs chose Tibet-holiday bread, and so on several times. That says a lot. Numerous studies have shown that the most preferred form of assimilation of bread "Tibet-holiday" is a 4-5-minute continuous chewing of 40-50 grams of this bread, followed by swallowing, and so 2-3 times a day on an empty stomach. This fits into the ancient postulate: "Your stomach is your mouth." But even the simple use of this bread as a dessert for tea brings tangible benefits. Studies in kindergarten have shown that children chewed this bread with pleasure for 4-5 minutes as an element of the game, for example, a goat: “now the children, like a goat, will reap in this direction, and now in the other, etc. ". Those. we can say that it is very tasty and very useful. Separately, it should be noted that raisins are rich in the chemical element rubidium, which gives shine to the eyes, and this is especially shown for couples in love, as well as theater and cinema artists.

Attached is a table of organoleptic and physico-chemical parameters of Tibet-Festive bread in Tables 1 and 2, its chemical composition and energy value in Table 3.

Table 1 Name of indicator Characteristic Appearance: the form regular disc-shaped, corresponding to the bread form in which the baking was made, without lateral outflows, not wrinkled surface slightly rough, without large cracks and tears peel color dark or dark golden Crumb Condition: bakedness it is well baked, not sticky to the touch, without lumps and traces of nemesis, developed, uniform without voids, without hardening color dark golden or beige taste very moderately sour, with a pleasant cake taste smell bread with a pleasant inexplicable aroma and with the smell of meadow herbs hardness slightly above average table 2 Name of indicator Norm Humidity of crumb,% no more 44.0 The acidity of the crumb, deg. no more 1-4.0 Mass fraction of sugar in terms of dry matter,% no more than 1,0 Mass fraction in terms of dry matter,%: fat 3.7- ÷ 1 squirrel 8.3-10.0 carbohydrates 43-48 Form retention ability (N / A) 0.41 Calories, kcal per 100 g 230-240

Table 3 Chemical composition and energy value of Tibet-holiday bread (per 100 g of product) Structure Vitamins mg Mineral elements, mg Trace elements, mcg Protein, g 7.46 β-carotene 0.71 Potassium 337 Zinc 1894 Fat g 6.85 B1 0.27 Calcium 53.0 Manganese 2140 Carbohydrates, g 43.0 B2 0.10 Magnesium 74.8 Chromium 4.81 Dietary fiber, g 6.04 AT 6 0.34 Phosphorus 258 Cobalt 15.4 Calories, kcal per 100 g 272 IN 3 2.42 Silicon 70 Iodine 128 PP 3.32 Sodium 62 Selenium 35,2 E 7.05 Iron 3.62 Boron 142 Rubidium twenty

Grain bread “Tibet-holiday” based on the composition of bread “Tibet” is made from whole sprouted grain with the addition of soy, oats, sea kale, amaranth, raisins, walnuts and honey on a yeast-free basis, it contains high levels of fat, potassium and rubidium. The sodium concentration is reduced. Contains squalene 75-150 mg and Omega 6 and Omega 3 190-375 mg. The concentration of vitamin E is increased due to its tocotriene form, which is involved in the biosynthesis of cholesterol. Squalene provides oxygen saturation of cells. However, he also participates in the synthesis of cholesterol, during which squalene is converted to provitamin D.

Grain bread "Tibet-holiday" is intended for mass and therapeutic use.

Unlike other types of bread, "Tibet-holiday" provides:

- the most complete saturation of body cells with oxygen;

- the most effective restoration of blood composition in case of anemia;

- the most effective recovery of calcium metabolism;

- the most effective protection of limbs and joints;

- the most effective protection against cancer and cardiovascular diseases;

- The most effective assistance to people suffering from infertility, pregnant women and nursing mothers.

Also recommended:

- with chronic gastritis and colitis;

- with inflammatory diseases of the pelvic organs;

- with dermatological diseases;

- to restore potency;

- for food at low temperatures;

- with significant physical and emotional stress.

Due to the presence of large particles of grain in bread, it should be chewed well. This is especially true for individuals with a stomach ulcer and duodenal ulcer during an exacerbation.

An example of the first (wt.%)

Swollen grain, crushed to an average particle size of 100-300 microns fifty Sprouted soybeans crushed to an average particle size of 100-200 microns 5 Sprouted oats, chopped to an average particle size of 100-200 microns 2 Amaranth grain seeds, crushed and / or crushed in an oil medium until the shell is damaged 2 Nuts 6 Honey 6 Emulsifier 0.5 Water rest

An example of the second (wt.%)

Swollen grain, crushed to an average particle size of 100-300 microns 55 Sprouted soybeans crushed to an average particle size of 100-200 microns 3 Sprouted oats, chopped to an average particle size of 100-200 microns 5 Amaranth grain seeds, crushed and / or crushed in an oil medium until the shell is damaged one Nuts 8 Honey 8 Emulsifier 0.3 Water rest

Claims (2)

1. Composition for the preparation of bread type "Tibet", containing swollen grain, crushed to an average particle size of 200-300 microns, sprouted and crushed oats, crushed soybeans, emulsifier, water, characterized in that it contains crushed and aged nuts in honey : walnuts and / or peanuts. 2. The composition for making bread according to claim 1, characterized in that the optimal weight components in wt.% Are taken in the following ratio: swollen grain - 50-55, oats - 2-5, soybeans - 3-10, amaranth - 1- 4, emulsifier - 0.3-0.5, nuts - 6-8, honey - 6-8, raisins - 7-8, the rest is water.