RU2342836C2 - Method of manufacturing food product - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method of manufacturing dough-based food product implies introducing wheat germ flour containing macronutrients, micronutrients and vitamins into dough. Wheat germ flour contains in wt %: potassium - 0.09, phosphorus - 1.36, sodium - 1.18, magnesium - 0.39, calcium - 4.93 as macronutrients. Wheat germ flour contains in mg/kg: manganese - 202.0, iron - 122.0, zinc - 250.0, copper - 18.5, selenium - 0.51, lithium - 1.6, chromium - 0.24 as micronutrients. Wheat germ flour contains in mg/kg: B₁ - 5.25, B₂ - 2.42, B₃ - 15.96, B₅ - 55.91, B₆ - 7.75, B₁₂ - 0.003 as vitamins. Content of vitamin E in wheat germ flour amounts to 72.0 mcg/g.

EFFECT: food product is well-balanced in respect of macro- and micronutrients, ensures protection of human organism against free radicals; product storage time is increased.

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Description

The invention relates to the food industry and can be used in various industries of the food industry, for example, in the bakery, confectionery, pasta industries, etc.

Deteriorating environmental conditions, social living conditions of people, as well as a decrease in the diet of substances that are especially valuable for the body, such as vitamins, macro- and micronutrients, dietary fiber, proteins, etc., contribute to a decrease in people's average life expectancy and poor health population.

Modern food products are characterized by the presence of predominantly refined components, chemical synthesized substances: pesticides, preservatives, stabilizers and other similar additives that have an irritating effect on the cells of the human body.

To solve these problems, scientists suggest introducing into the human diet complexes of biologically active substances from natural sources in the form of food products enriched with biologically active substances.

This is a new direction, bordering on a number of related sciences, such as, for example, the science of nutrition, pharmacology, etc.

As the analysis of the prior art has shown, recently the direction of processing natural raw materials to produce biologically active complexes has been very actively developing.

A known method for the production of bakery and flour products using Jerusalem artichoke (RF patent No. 2128439. The product is obtained by kneading dough with the necessary ingredients with the introduction of dough from Jerusalem artichoke in a dry concentrated powder form at a ratio of flour from grain to additive 1: 2-100. The additive can be introduced both directly during the preparation of the dough, and when preparing in advance a mixture with flour, used when necessary to manufacture products according to recipes.

A known composition for the preparation of Mariinsky bread (RF patent No. 2226216), containing premium wheat flour, second grade wheat flour, peeled rye flour, red rye malt, ground coriander, pressed yeast, salt, sugar, and beer grains as a biologically active substance raw shredded.

Known food supplement consisting of embryos of seeds of plant origin - kernels of chopped pine nuts (RF patent No. 2233591).

A known method of preparing dough for a bakery product and dough for a bakery product (Application No. 2001127537/13). The dough contains crushed grains of germinated food grains, wheat flour and corn flour as a basis.

A known composition for the production of flour confectionery products (RF patent No. 2290815), including flour, granulated sugar, fat phase, melange, salt, nuts. As a flour, a mixture of wheat, buckwheat and lentil flour is introduced, as well as cereal from sprouted millet grain.

A known method of producing a food product from crops used in the production of bread, bakery products, confectionery products (RF patent No. 2083116). The essence of the method lies in the fact that the product is produced from whole fruits of cereals treated with water until seedlings appear.

A known composition of the test for the production of pasta, including wheat flour, water and dietary fiber, namely Raftiline® GR in an amount of 4-8% by weight of flour or wheat fiber in an amount of 6% by weight of flour, as well as dry wheat gluten in an amount of 3 % by weight of flour (RF patent No. 2289953).

A known method for producing cereal pasta, including kneading dough with additives, the dough being kneaded from a dispersed sprouted unshelled grain, from which surface moisture is removed, and flour in an amount of 20-50% by weight of the grain (RF patent No. 2128452).

A known composition of the test for the production of pasta, containing wheat flour, water and a protein-containing additive - flour of legumes (peas or lentils) in an amount of 10% by weight of wheat flour, or a complex additive consisting of bean flour in an amount of 2.5% by weight wheat flour and mountain ash puree in an amount of 7.5% by weight of wheat flour (RF patent No. 2289952).

A known method for the production of pasta, characterized in that the wheat flour is mixed with an enrichment additive - crushed seeds of amaranth and millet in the amount of 5-10% by weight of flour (RF patent No. 2277801).

Known food biologically active additive consisting of embryos of cereals prepared in the form of flour with a particle size of 0.01-1.0 μm (RF patent No. 2137373 - PROTOTYPE).

An object of the invention is the creation of bioavailable and easily digestible food products balanced by natural micro and macro elements and protecting the human body from toxic free radicals.

To solve this problem, we propose a method of producing a food product on a test basis, characterized in that it provides for the introduction of wheat germ flour into the dough containing

Macronutrients,%:

Potassium 0.09 Phosphorus 1.36 Sodium 1.18 Magnesium 0.39 Calcium 4.93

Trace elements, mg / kg:

Manganese 202.0 Iron 122.0 Zinc 250,0 Copper 18.5 Selenium 0.51 Lithium 1,6 Chromium 0.24

Vitamins, mg / kg:

In ₁ 5.25, B ₂ 2.42, B ₃ 15.96, B ₅ 55.91, At ₆ 7.75, B ₁₂ 0.003 E, mcg / g 72.0

Table 1 shows the content of vitamins and minerals in the flour of wheat germ.

Table 1 Macronutrients % Potassium 0.09 Phosphorus 1.36 Sodium 1.18 Magnesium 0.39 Calcium 4.93 Trace elements mg / kg Manganese 202.0 Iron 122.0 Zinc 250,0 Copper 18.5 Selenium 0.51 Lithium 1,6 Chromium 0.24 Vitamins mg / kg IN 1 5.25 IN 2 2.42 IN 3 15.96 AT 5 55.91 AT 6 7.75 AT 12 0.003 E 72.0 mcg / g

The method is implemented as follows.

Cereal embryos are obtained in any known manner. The germ of cereal crops is isolated, for example, when preparing grain for grinding from dry and / or re-peeling by-products by sieving them on a sieve and cleaning the sieve passage in a vertical air flow, the selected germ is divided on a sieve into a small and similar coarse pass fraction, a coarse fraction the embryos are further purified in a vertical air stream.

Flour or cereal is prepared from the obtained embryo by any known method, for example, by the method of the Applicant (RF patent No. 2281319).

The following are examples of recipes for various bread, bakery, confectionery or pasta.

Example 1: The recipe for bakery products "Starorusskie" from wheat flour (table 2).

table 2 name of raw materials Raw material consumption, kg bread bakery products butter products Premium or first grade wheat flour 100.0 100.0 100.0 Food Grain Germ Flour 3.0 6.0 5,0 Pressed baker's yeast 4.0 4.0 4.0 Edible salt 1,5 1,5 1,0 Sugar - Sand - 5,0 10.0 Margarine - 4.0 7.0 Chicken egg into the dough - - 2.0-5.0 for lubrication - - 1.0-2.5 Poppy, or sesame, or powdered sugar, or coconut, or nuts, or candied fruit - - 1.0-3.0 total: 108,5 120.5 131.0-133.0 Notes: 1. The amount of pressed baker's yeast can be changed depending on their lifting force. 2. It is allowed to add flour improvers in dosages recommended by manufacturers depending on the quality of flour.

Table 3 shows the yield of finished products with a flour moisture of 14.5%.

Table 3 Products Weight kg The output of products,% shaped hearth Simple bakery products 0.1 - 135.0 0.2 - 135.0 0.5 137.0 136.0 Improved bakery products 0.1 - 141.0 0.2 - 141.5 0.5 143.0 142.0 Butter products simple 0.1 144.0 - Butter products improved 0.1 152.0 -

Example 2. The recipe for bakery products "Staroslavian" from a mixture of rye and wheat flour (table. 4).

Table 4 name of raw materials Raw material consumption, kg Bread Bakery products Peeled rye flour 60.0 60.0 First-grade wheat flour 40,0 40,0 Food grade wheat germ flour 4.0 4.0 Pressed baker's yeast 0.5 0.5 Edible salt 1.4 1.4 Coriander or caraway seeds 0.5 0.5 Total: 110,4 110,4 Note to table 4. 1. The amount of pressed baker's yeast can be changed depending on their lifting force. 2. To improve the stability of the shape and volume of hearth products, it is allowed to change the ratio of rye and wheat flour within ± 10%.

In the table. Figure 5 shows the yield of ready-made bread and bakery products "Staroslavian" weighing 0.5 kg with a flour moisture of 14.5%.

Table 5 Products The output of products,% simple improved Shaped 145.5 148.5 Hearth 142.5 145.5

Example 3. The recipe for the production of pasta.

For 100 kg of wheat flour of the first grade, take 5-7 kg of wheat germ flour and mix. Then add water with a temperature of 30 ° C in the amount necessary to obtain a test with a moisture content of 30%. The mass is mixed until pasta is formed for 12 minutes, then the product is molded and dried and stabilized.

Example 4. The recipe for the production of a confectionery product (for example, butter biscuits).

For 100 kg of premium-grade wheat flour, 2-10 kg of food-grade wheat germ flour are taken, salt - 1.4-1.5 kg, granulated sugar - 15-20 kg, fat phase - 20-25 kg, melange - 5- 10 kg

From a mixture of all components of the composition, the dough is kneaded and formed, the dough pieces are baked and finished, for example, with nuts, or candied fruits, or poppy seeds, or coconut flakes, etc.

Table 6 shows the organoleptic characteristics of the Staroslavian products.

Table 6 The name of indicators Characteristics Appearance: The form: Tin bread Appropriate bread form in which baking was done. Hearth bread Round or oblong-oval Bakery products Round or oblong-oval Surface Rough, without large cracks and blasts, with the presence of caraway or coriander. Allowed presence of inclusions of germinal particles cereal. Color From light brown to brown. Crumb Condition: Bakedness Baked. Slight stickiness is allowed. Particles are allowed germinal flakes. PROMES Uniform, without lumps and traces of nepromes Porosity Developed, without voids and seals. Taste Characteristic of this type of product, without foreign taste. Smell Pleasant smell characteristic of this species product without odors.

Table 7 shows the organoleptic characteristics of Starorussky products.

Table 7 The name of indicators Characteristics Appearance: The form: Tin bread Appropriate bread form in which baking was done. Hearth bread Round or oblong-oval Bakery products Round or oblong-oval Surface Rough, without large cracks and blasts, with
the presence of caraway or coriander. The presence of inclusions of particles of germinal flakes is allowed. Color From light brown to brown. Crumb Condition: Bakedness Baked. Slight stickiness is allowed. The presence of inclusions of particles of germinal flakes is allowed. PROMES Uniform, without lumps and traces of nepromes Porosity Developed, without voids and seals. Taste Characteristic of this type of product, without foreign taste. Smell Pleasant smell characteristic of this species product without odors.

Table 8 contains information on the energy value, the content of proteins, fats and carbohydrates of the Staroslaviansky bakery products from a mixture of peeled rye flour, first grade wheat flour and wheat germ flour.

Table 8 Indicator Bread Bakery products Proteins, g 7.3 7.3 Fats, g 1.3 1,5 Digestible carbohydrates, g 43,4 43,4 Dietary fiber, g 1.4 1.4 Energy value, kcal 215.0 215.0

Table 9 contains information on the energy value, the content of proteins, fats and carbohydrates in 100 g of Starorussky bakery products from wheat flour and wheat germ flour.

Table 9 Indicators Bread Bakery products Butter bakery products Top grade First grade Top grade First grade Proteins, g 8.5 8.6 8.5 8.6 8.6 Fats, g 1,1 1,2 3,5 3,5 5.3 Digestible carbohydrates, g 51.0 51.5 51.8 51.8 55.0 Alimentary fiber 1.4 1,5 1,5 1,5 1.4 Energy value, kcal 248.0 251.0 273.0 274.0 302.0

Thus, the claimed method of production of a food product allows you to get bread, bakery, confectionery, pasta with improved consumer properties, as well as with increased shelf life.

Claims (1)

A method of manufacturing a food product on a test basis, characterized in that it involves the introduction of wheat germ flour containing macronutrients into the dough,%:
potassium 0.09 phosphorus 1.36 sodium 1.18 magnesium 0.39 calcium 4.93,
trace elements, mg / kg:
manganese 202.0 iron 122.0 zinc 250,0 copper 18.5 selenium 0.51 lithium 1,6 chromium 0.24,
vitamins, mg / kg:
B ₁ 5.25 B ₂ 2.42 B ₃ 15.96 B ₅ 55.91 B ₆ 7.75 B ₁₂ 0.003 E 72.0 mcg / g