RU2292723C2 - Method for preparing of farinaceous products - Google Patents

Abstract

FIELD: food-processing industry, in particular, bakery and confectionery industry, more particular, preparing of farinaceous products using biologically active additives.

SUBSTANCE: method involves kneading dough from wheat flour, rye flour or mixture thereof; forming products; introducing chitosan or chitosan derivatives at kneading stage in an amount of 0.005-4.0 kg per 100 kg of flour. Method allows nutritive properties and qualitative characteristics to be kept in farinaceous products.

EFFECT: increased prophylactic value of farinaceous products by introducing into dough biologically active additives of animal origin such as chitosan or derivatives thereof rendering curing and prophylactic effect upon individual's organism.

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Description

The invention relates to the food industry, in particular to the bakery and confectionery, and can be used for the preparation of flour products with biologically active additives.

The well-known "Method for the production of flour products", including kneading dough from flour, water and other components provided for by the recipe, introducing a biologically active food additive in the form of crushed sea buckthorn raw materials, molding the dough and heat treating it, using crushed flour to the state of the sea buckthorn sea buckthorn leaves in an amount of 1.0-2.0% by weight of flour.

RF patent No. 2188550, IPC: A 21 D 2/36; publ. 09/10/2002, bull. Number 25.

The known "stabilized chitosan grated peanuts and cooking method", which consists in processing natural grated peanuts with chitosan to stabilize and prevent the gravitational separation of the oil and protein phases.

US patent No. 6153250 A, IPC: A 23 L 1/056; publ. November 28, 2000, bull. ISM No. 11, issue 3.

Known "Containing chitosan liquid compositions and method for their preparation", EPO application; IPC: A 23 L 1/056; publ. 05/23/2000, bull. ISM No. 5, issue 3.

The closest analogue to the proposed technical solution is the “Method for the production of cookies”, which involves kneading dough, including grinding a mixture of butter, granulated sugar, cinnamon and vanillin, adding wheat and oat flour and sodium bicarbonate to it, cutting the dough and baking it, at the same time, chitosan, crushed to a particle size of 1-2 mm, is added to the mixture at the grinding stage in an amount of 4.5-10%, and whey is added to the mass at the stage of adding flour. USSR Authenticity Certificate No. 1761081; IPC: A 23 D 13/08; publ. September 15, 1992

The technical result includes the preservation of taste and improving the quality characteristics of flour products by increasing their preventive value by introducing biologically active additives of animal origin, namely chitosan or its derivatives, which have a beneficial effect on the human body.

The specified technical result is achieved due to the fact that the method of preparation of flour products involves: making a biologically active additive in the form of chitosan, kneading dough, including preparing the components, mixing them, adding flour to the mixture, cutting the resulting dough, molding the products. In this case, chitosan or its derivatives are added in an amount of 0.005-4 kg per 100 kg of flour.

The preparation of the products is carried out according to the technology for the production of certain types of flour products, including the preparation of dough from flour and other components provided for in the recipe, which is reflected in the specific examples.

Example 1. Gingerbread cookies. The preparation of this gingerbread from the following composition: wheat flour of the second grade 54.67 kg, granulated sugar 36.10 kg, molasses 8.11 kg, carbon ammonium salt 0.49 kg, drinking soda 0.15 kg, chitosan 0.5 kg An emulsion is prepared from all types of raw materials, except chitosan and grade 2 wheat flour. Baking soda and salt are pre-dissolved in a small amount of water taken from calculated on the batch. Beat the emulsion for 5-6 minutes. Then, with constant stirring, chitosan is introduced, and lastly, wheat flour of the 2nd grade. Products are molded from the kneaded dough and baked at a temperature of 250 ° C for 15 minutes.

Example 2. Cookies. The preparation of this cookie from the following composition: wheat flour of the second grade 100.00 kg, icing sugar 43.00 kg, baking soda 1.00 kg, egg 15.00 kg, margarine 35.00 kg, chitosan succinic 0.05 kg. Sugar is ground with margarine until a lush homogeneous consistency is obtained. Downed eggs are added, dissolved in a small amount of water taken from batch baking soda. The resulting mass is brought down for 5-6 minutes. Then, with constant stirring, chitosan succinic acid is introduced. Lastly, wheat flour of 2 varieties is introduced. Products are molded from the kneaded dough and baked at a temperature of 240-250 ° C for 8-10 minutes.

Example 3. Bread. A dough is prepared from 50 kg of a mixture of rye and wheat flour, 0.5 kg of yeast. After fermentation for 3.0-3.5 hours at a temperature of 28-30 ° C. Then the dough is kneaded with the addition of 50 kg of a mixture of rye and wheat flour, 1.5 kg of salt, 0.08 kg of chitosan. After cutting and proofing, bread is baked.

Example 4. Bagels from wheat flour 1st grade. Simple bagels are prepared based on the following recipe: 1st grade wheat flour - 100 kg, pressed yeast - 0.25 kg, salt - 1.5 kg, sugar - 1 kg, vegetable oil - 0.15 kg, chitosan - 4 kg

Sugar bagels are prepared based on the following recipe: 1st grade wheat flour - 100 kg, pressed yeast - 0.85 kg, salt - 1 kg, sugar - 15 kg, vegetable oil - 0.15 kg, margarine - 3 kg, chitosan - 1 kg.

Mustard bagels are prepared on the basis of the following recipe: 1st grade wheat flour - 100 kg, pressed yeast - 1.5 kg, salt - 1.5 kg, sugar - 8 kg, vegetable oil - 0.15 kg, mustard oil - 8 kg, molasses - 1 kg, chitosan - 3 kg.

Example 5. Pasta is prepared on the basis of the following recipe: wheat flour of the 1st grade - 100 kg, salt - 0.2 kg, egg - 4.2 kg, water - 2 kg, chitosan - 0.005 kg. The claimed method allows to obtain products with high biological and preventive value.

Chitosan, chitin and its other derivatives are valuable food raw materials, as these are biologically active substances that have a prophylactic effect on the human body, contribute to increasing the stability of the human immune system, which, when introduced into flour products and after heat treatment, do not lose their properties. The introduction of chitosan up to 4 kg per 100 kg in flour products does not affect the taste of the products.

The study of the closest analogue to the proposed technical solution "Method for the production of cookies", providing for the introduction of chitosan in an amount of 4.5-10% (USSR Aut. Certificate No. 1761081; IPC: A 23 D 13/08; publ. September 15, 1992) revealed the following:

1. this product has the same preventive properties as the proposed solution,

2. products, starting with the 5% introduction of chitosan, have an unpleasant taste with a pronounced astringent taste and an unpleasant aftertaste that causes slight nausea,

3. a chitosan content of more than 7% is generally unacceptable for the production of flour products because of a discrediting taste,

4. These changes in the taste of the finished product are explained by the fact that chitosan can bind gluten flour only to a ratio of flour: chitosan 10: 1. If this proportion is violated in the direction of increasing the amount of chitosan, then the latter remains in an unbound state, as a result of which its natural astringent-sugary taste begins to appear with a long lasting aftertaste with the urges of nausea. Since baking flour contains gluten from 28% to 40%, the content of chitosan should not exceed 2.8% -4%, depending on the quality of the taken flour.

The objective of the invention: to maintain the preventive properties of chitosan, leaving unchanged the taste of flour products, inherent in them.

This problem is solved by reducing the introduction of chitosan. In practice, the introduction of chitosan or its derivatives in total should not exceed 4 kg per 100 kg of flour in flour products. The biological activity of chitosan begins to manifest itself with the introduction of 0.005 kg of chitosan per 100 kg of flour, which corresponds to about 5 mg of chitosan in 100 g of flour products. The specific surface of colloidal particles formed by chitosan, related substances in the duodenum reaches 5 · 10 ⁴ m ² per 5 mg of chitosan. The surface of chitin microfibrils is more than 5 m ² per 5 mg of the drug. Bacteriostatic, including on Helicobacter pylori, the effect of chitosan appears at a concentration of 1%, which corresponds to taking 100 g of bread with 1 g of chitosan (1 kg of chitosan per 100 kg of flour).

Thus, a reduction in the dose of introduced chitosan does not reduce its biological activity, while at the same time preserves the familiar taste of the products.

Claims (1)

A method of preparing flour products, characterized in that they knead the dough based on wheat, rye flour or a mixture thereof with further molding the products, while at the kneading stage, chitosan or its derivatives are added in an amount of 0.005-4.0 kg per 100 kg of flour.