RU2335130C1 - Method of production of beaten pastry of therapeutic effect - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to confectionary industry, public catering, in particular, to method of beaten pastry production. Method of production of beaten pastry with therapeutic effect includes dough beating out of flour, sand sugar, mélange and other recipe components, its extrusion and baking. The novelty is the following: in dough kneading amaranth flour is used instead of wheat flour, and all raw materials are placed in beating chamber together. Dough is knead under the pressure of 0.3-0.4 MPa for 2-3 minutes with mixer rotation frequency of 10-12 rps.

EFFECT: preparation of beaten pastry with higher nutritious value, therapeutic effect and maximum amount of substances necessary for human body.

5 tbl, 2 ex

Description

The invention relates to the confectionery industry, catering, in particular to methods for the production of flour confectionery.

A known method of preparing a biscuit, which involves churning a mass consisting of granulated sugar and melange under constant pressure in a sealed whipping machine for 8-14 minutes to increase the volume by 2.5-3 times, adding flour and other recipe components to the resulting mass, beating a semi-finished product for no more than 15 s, molding and baking it (Kuznetsova, L.S., Sidanova M.Yu. Technology for the preparation of flour confectionery products, M .: Mastery, 2001).

The disadvantages of this method are that it is longer and more difficult to implement, since it provides for the sequential knocking down of prescription components, and the resulting product cannot be used for therapeutic and prophylactic nutrition for patients with celiac disease, because contains wheat flour, the main protein of which is gluten.

The technical task of the invention is the development of a method for the production of whipped flour confectionery products for therapeutic purposes, providing a high quality product.

To solve the technical problem of the invention, a method for the production of whipped flour confectionery products for therapeutic and prophylactic purposes is proposed, characterized in that the dough is kneaded in a kneading chamber at a kneading organ rotation frequency of 10-12 s ^-1 by knocking under a pressure of 0.3-0.4 MPa within 2-3 minutes to a density of 250-450 kg / cm ³ , its molding by depositing and baking, the dough is prepared in the following ratio of components, kg:

- amaranth flour - 100;

- granulated sugar - 120;

- melange - 210.

A method for the production of whipped flour confectionery is carried out as follows: amaranth flour, mélange, granulated sugar is loaded into a whipping chamber, sealed and knocked for 1-3 minutes, at a stirrer speed of 10-12 s ^-1 , under a pressure of 0.3 -0.4 MPa, while the humidity of the test should be 35-37%. Upon completion of the knocking process, the dough is formed by casting in rigid molds or by depositing onto sheets and sent to baking.

Amaranth flour has a unique chemical composition (Table 1), which makes it possible to use it in the preparation of food products. Whole-ground amaranth flour surpasses traditional types of flour in nutrient content, especially in protein and fat, while it contains the optimal ratio of essential amino acids, and in terms of lysine content it is 2-3 times higher than grain. Amaranth flour also contains a higher amount of mono- and disaccharides and less starch than wheat.

The use of amaranth flour is appropriate for the production of whipped products for therapeutic and prophylactic purposes for patients with celiac disease, since it does not contain gluten proteins (gliadin and glutenin) (Table 2), while the resulting product has increased nutritional and biological value (Table 3 )

Celiac disease is a disease of the gastrointestinal tract caused by the indigestibility of one of the components of the cereal protein - gluten. Under its influence, patients develop atrophy of the villi of the mucous membrane of the small intestine. The villi serve to increase the surface of the small intestine and facilitate the transfer of nutrients to the blood. Gluten damage to the mucous membrane leads, firstly, to an incomplete supply of nutrients to the body: the absorption and assimilation of nutrients, especially iron, calcium, and vitamins, is impaired. As a result, pronounced protein and energy deficiency, anemia, polyhypovitaminosis and other metabolic disorders are observed. Secondly, the barrier function (protection from foreign substances) is violated: penetrating into the patient’s blood, compounds harmful to the body cause poisoning, which is manifested by diarrhea, vomiting, loss of strength, headaches, depression, sleep disturbance, etc.

In accordance with the concept of healthy nutrition, the human body must be provided with a certain amount of carbohydrates, proteins, fats, minerals and vitamins. Recently, when the share of grain products has increased in the diet of people, the problem of providing food to patients with celiac disease is especially urgent. Therefore, an important direction is the production of flour confectionery products for therapeutic purposes from gluten-free raw materials, as well as the enrichment of food products with raw materials containing a large amount of vitamins, minerals, dietary fiber.

The method is illustrated by the following examples.

Example 1

The dough is prepared as follows. Pre-prepared recipe components: amaranth flour, granulated sugar and melange are loaded into the whipping chamber of the unit and hermetically closed. Kneading the dough is carried out at a moisture content of 35% for 1-3 minutes at a stirrer speed of 12 s ^-1 , under a pressure of 0.3-0.4 MPa, after which the dough is formed by casting into rigid molds or jigging onto sheets and sent to pastries.

Example 2

The dough is prepared analogously to example 1, with differences: the dough humidity is 37%, the batch is carried out at a stirrer speed of 10 s ^-1 .

The quality indicators of the biscuit test are given in table 4. As a control sample, a biscuit based on wheat flour was prepared.

The quality indicators of whipped flour confectionery products according to examples are given in table 5. For the control sample, the dough is prepared analogously to examples 1 and 2 from wheat flour.

When knocking the dough under pressure below 0.3 MPa or knocking time less than 1 minute, the stirrer speed is less than 10 s ^{-1, the} dough does not reach the optimal properties necessary to obtain the best quality products.

With an increase in the duration and intensity of churning, the volume of the foam increases, its dispersion increases, and therefore, its stability. However, the duration of knocking has its limit. When knocking under pressure above 0.4 MPa, knocking time of more than 3 minutes and a stirrer speed of more than 12 s ^{-1, the} volume of the foam decreases, the rate of destruction increases, the foam syneresis occurs.

The proposed method allows to obtain whipped flour confectionery products of high nutritional value, suitable for therapeutic and prophylactic nutrition with the maximum amount of substances necessary for the human body.

Table 1 The chemical composition of wheat and amaranth flour Name of components The content of components, g per 100 g of flour amaranth first grade wheat Moisture 12.0 14.0 Squirrels 17.6 10.3 Fats 8.5 1.3 Starch 54.5 67.1 Mono- and disaccharides 2,5 0.5 Cellulose 0.85 0.2 Vitamin B ₅ , mg / 100 g 0.6 - Vitamin E, mg / 100 g 0.4 - Trace elements, mg / 100 g Potassium 110.5 122.0 Calcium 99.5 18.0 Magnesium 52.0 16,0 Iron 59.5 1,2 Phosphorus 109.5 86.0 table 2 Fractional composition of proteins,% Name of culture Albumin Globulins Gluten free Wheat 25-30 5-9 21-64 Amaranth 45-47 53-55 -

Table 3 Nutrition value of whipped flour confectionery Item name Human daily requirement Whipped flour confectionery control (on wheat flour) sample (on amaranth flour) content in 100 g of product degree of satisfaction,% content in 100 g of product degree of satisfaction,% Water g 1975 36.47 1.85 35.26 1.8 Proteins, g 90 11.36 12.62 15.73 17.48 Fats, g 90 5.11 5.68 9.6 10.67 Carbohydrates, g 450 89.0 19.78 82.8 18,4 Minerals, mg Potassium 3500 129.42 3,7 122.25 3.49 Calcium 1000 33,2 3.32 84.07 8.41 Magnesium 400 14.47 3.62 36.89 9.22 Phosphorus 1000 134.07 13.41 148.74 14.87 Table 4 Sponge cake quality indicators Indicators Biscuit dough samples control (wheat flour) example 1 example 2 Humidity% 37 35 37 Density, g / cm ³ 0.504 0.375 0.328 Viscosity, Pa · s with a shear rate gradient, sec ^-1 test pH 4.2 4.1 4.1

Table 5 Quality indicators of amaranth flour biscuit Indicator Biscuit samples control (wheat flour) Example 1 Example 2 The form Corresponding to this name Taste and smell Corresponding to this product name, without extraneous No stranger, with a slight nutty flavor Kink view Well baked, with developed porosity, without traces of impurity Well baked, with developed uniform thin-walled, fine-meshed porosity, without traces of impurity Humidity% 15,2 11.3 12.7 Specific volume, cm ³ / g 1.75 2.0 2.0 Strength, kPa 12.6 12,2 12.0 Wet% 139.0 270,2 265.3

Claims (1)

Method for the production of whipped flour confectionery products for medical purposes, characterized in that the dough is carried out in a kneading chamber at a kneading organ rotational speed of 10-12 s ^-1 by knocking under a pressure of 0.3-0.4 MPa for 2-3 minutes to a density of 250-450 kg / cm ³ , its molding by depositing and baking, and the dough is prepared in the following ratio of components, kg:  amaranth flour  one hundred  granulated sugar  120  melange  210