RU2366187C1 - Method for producing sponge cake "businka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of sponge semi products for cakes and pastries. Method includes beating up of melange with sand sugar till its volume increases 2.5-3 times, adding of baker's high grade wheat flour mixed with potato starch and essence to egg-sugar mass. After that dough kneading is performed, then dough forming and baking. While beating up melange and sand sugar mass, 25-35% of egg products mass of collagenic hydrolysate is additionally added to the mass as foam-producing agent. It is beaten up with sand sugar during 25±2 min till system's volume increases 2.5-3 times. After that dough kneading is performed with corresponded ratio of components.

EFFECT: organoleptical properties improve, namely condition of crumb and physicochemical parametres, namely specific volume and sponge cake porosity.

6 tbl, 4 ex

Description

The invention relates to the food industry, in particular the production of biscuit semi-finished products for cakes and pastries.

Closest to the technical nature of the proposed method is the preparation of a biscuit, including churning melange with granulated sugar, introducing into the egg-sugar mass premium wheat flour and potato starch, kneading dough, molding and baking [Technological instructions for the production of flour confectionery [ Text]. - M., 1992. - S. 94-98; Collection of technological standards [Text]. Part III. A collection of recipes for cakes, pastries, cupcakes, rolls, cookies, gingerbread cookies, gingerbread cookies and butter bakery products. - M .: Khlebprodinform, 2000. - P.24].

The disadvantage of this method of biscuit preparation is the imbalance in the chemical composition caused by a rather low content of protein, minerals and vitamins, and the low quality of the product in terms of organoleptic and physico-chemical parameters: the crumb is dense, the porosity is uneven, and the specific volume is insufficient.

An object of the invention is to improve the quality of the biscuit by improving the physico-chemical and organoleptic characteristics, chemical composition and improving the quality of the product by volume, porosity.

The technical task of the invention is achieved by the fact that in the method of preparing a biscuit, including kneading melange with sugar to increase the volume of the system by 2.5-3 times, introducing into the egg-sugar mass of premium wheat flour mixed with potato starch, and essences, kneading the dough, its molding and baking, it is new that when kneading the mass from melange with sugar in it, a collagen hydrolyzate in the amount of 25-35% to the weight of egg products according to the recipe is additionally added to it as a foaming agent, whipped with sugar skom for 25 ± 2 minutes to increase the volume of the system by 2.5-3 times, and then knead the dough in the following ratio, g (based on 10 kg of biscuit)

premium wheat flour 2812.0 potato starch 694.0 granulated sugar 3471.0 egg melange 4338.7-3760.2 collagen hydrolyzate 1446.3-2024.8 essence 34.7

The technical result consists in improving the quality of the biscuit by improving the chemical composition of the product, enriching it with protein, obtaining products with a large volume, uniformly porous structure.

The method of preparation of collagen hydrolyzate

To solve the problem of obtaining collagen products, it is necessary to selectively isolate the target component - collagen, which is associated with the destruction of protein-carbohydrate and protein-lipid complexes of raw materials and the removal of associated proteins and lipids. This determines the need to use, on the one hand, enzyme systems of general proteolytic action, and, on the other hand, the preference for using objects having an affinity for collagen-containing substrates in order to obtain highly purified collagen protein preparations with an adjustable degree of destruction and a given functionality.

The technological process includes the following steps: receiving collagen-containing raw materials (cattle tendon), washing in water with a temperature of 30-35 ° С for 5-10 minutes, preparing collagen-containing raw materials for processing with an enzyme preparation, including cartilage and muscle tissue removal, grinding a top with a grid hole diameter of 2-3 mm and finer grinding on a homogenizer due to the heterogeneous nature of the reaction to ensure a sufficient phase contact surface area, treatment with an enzyme preparation is generally proteolytic action (neutralization 1.5 MG (Novo Nordisk, Denmark), τ = 3-4 h, t = 45-55 ° С, pH 6.8-7.2), washing with running water, removal of ballast substances and enzyme, processing collagenase preparation (t = 37 ° C, τ = 3.5-4 h, pH 6.8-7.2), centrifugation (ν = 82 s ^-1 , t = 5 min).

We studied the efficiency of the hydrolysis of the ballast components of beef veneer waste in the form of tendons under the action of selected enzyme preparations (neutrality 1.5 MG, food collagenase).

At the first stage of enzymatic hydrolysis, the preparation of the general proteolytic effect of neutrality 1.5.MG was used in the form of a solution at a dosage of 9 units. PA per 1 g of protein of the substrate at a constant level of other factors: temperature (45-55) ° С, duration 3 hours, water module 1: 2. After the above time, the resulting mass was washed to remove residual enzyme.

In the second stage, a drug with pronounced collagenolytic activity — Food Collagenase — was used, which was also introduced in the form of a solution at a dosage of 4 units. PA per 1 g of protein of the substrate at a constant level of other factors: temperature (37 ± 1) ° С. Duration 3.5 hours, hydraulic module 1: 2.

The criterion for the efficiency of hydrolysis of total protein fractions of collagen-containing raw materials was the accumulation of hydrolysis products having peptide bonds in the liquid fraction of the hydrolyzate. The degree of collagen destruction and the loss of the target protein fraction was judged by the accumulation of hydroxyproline in the liquid fraction of the hydrolyzate.

The type of graphical dependencies characterizing the dynamics of the accumulation of water-soluble hydrolysis products in the liquid fraction of a hydrolyzate with a 1.5 MG neutrase indicates that the use of this drug meets the intended purpose, providing 9 units at a dosage of the drug. PA / g protein maximum hydrolysis of the ballast protein fractions with the least loss of collagen proteins.

It was experimentally established that the duration of the enzymatic treatment is 3-4 hours, since with a treatment duration of less than 3 hours there is insufficient hydrolysis of the ballast protein fractions, and therefore their subsequent removal is not achieved when the treated raw materials are washed with water, which negatively affects the quality of the collagen mass .

From experimental data, it follows that finer grinding of raw materials leads to a better removal of associated ballast substances from animal tissues. At the same time, a significant increase in the contact surface of solid and liquid phases during the enzymatic reaction leads to a fairly complete removal of water-soluble proteins from the tissue and a significant hydrolysis of salt-soluble proteins.

The use of collagenase in the second stage of the preparation makes it possible to obtain a product with a given degree of collagen fiber destruction. The optimal duration of the hydrolysis process is 3.5 hours. With an increase in the duration of the processing process, hydrolysis to amino acids and peptides occurs, which negatively affects the yield of the target product (collagen hydrolyzate).

The characteristics of the obtained collagen hydrolyzate are presented in table 1.

Table 1 Characterization of collagen hydrolyzate Name of indicator Value Organoleptic indicators Homogeneous odorless white mass Mass fraction of solids,% 18.25 Active acidity, pH 6.3 Dynamic viscosity, Pa · s 5660

The chemical composition of the collagen hydrolyzate is presented in table 2.

table 2 The chemical composition of collagen hydrolyzate,% by weight of raw materials Component Name Content Protein common 16.25 water soluble 0.34 salt soluble 0.41 alkali soluble 15.50 Fat 0.30 Ash 1.70 Moisture 81.75

Table 3 Amino acid composition of collagen hydrolyzate, mg at CB Amino acids Name of collagen-containing product Collagen hydrolyzate Cattle tendon collagen mass Content Speed% Content Speed% Aspartic acid 4.21 4.36 Threonine 2.41 60.25 2.22 55.5 Serine 2,35 2.26 Glutamic acid 6.13 5.98 Proline 6.86 7.02 Oxyproline 8.25 8.12 Glycine 7.10 6.10 Alanine 6.76 7.10 Valine 4.05 81.00 4.15 83.0 Methionine 0.68 19.43 0.82 23,43 Isoleucine 1.55 38.75 1.70 42.50 Leucine 1.97 28.14 1.77 25.29 Tyrosine 1.34 1.40 Phenylalanine 2.19 36.50 2.28 38,0 Histidine 1,02 1.06 Lysine 3.48 63.27 3.36 61.09 Argenin 7.11 7.0 BC,% 60.31 58.90 KRAS,% 39.69 41.10

The method of preparation of biscuit "Bead" is as follows.

A mixture is prepared from egg products and a collagen hydrolyzate, and the proportion of hydrolyzate in it is 25-35% of the total weight of egg products according to the recipe and beat with sugar for 25 ± 2 min until the system volume is increased 2.5-3 times. Then, wheat flour of the highest grade mixed with potato starch and essence are introduced into the knocked mass, the dough is kneaded for 15 s with the following ratio of components, g, based on 10 kg of biscuit:

premium wheat flour 2812.0 potato starch 694.0 granulated sugar 3471.0 egg melange 4338.7-3760.2 collagen hydrolyzate 1446.3-2024.8 essence 34.7

The formation and baking of biscuits is carried out in the traditional way.

A significant role in solving the problem of protein deficiency belongs to protein fortifiers of animal origin, which include collagen hydrolyzate - a homogeneous, odorless white mass, with a solids content of 18.25%, an active acidity of 6.3 pH and a dynamic viscosity of 5660 Pa · s (table 1). The hydrolyzate contains,% by weight of raw materials: total protein - 16.25, fat - 0.30, ash - 1.70 (Table 2). Amino acid composition of collagen hydrolyzate, mg per SV: threonine - 2.41, glycine - 7.10, alanine - 6.76, valine - 4.05, methionine - 0.68, isoleucine - 1.55, leucine - 1.97 tyrosine 1.34, phenylalanine 2.19, lysine 3.48 (Table 3). Collagen, in comparison with other proteins, has a specific composition and an unusual sequence of amino acids. Collagen contains about 35% glycine residues and approximately 11% alanine residues, which is unusually large for most known proteins. Collagen also contains two non-standard amino acids - hydroxyproline and hydroxylysine. In total, proline and hydroxyproline account for about 21% of the amino acid residues of collagen.

The method of preparation of "Bead" biscuit is illustrated by the following examples (calculation per 10 kg of biscuit, g).

Example 1 (prototype). Beat the egg-sugar mass from 3471.0 g of granulated sugar and 5785.0 g of chicken egg melange for (25 ± 2) minutes until an increase in volume of 2.5-3.0 times. Then, 2812.0 g of premium wheat flour mixed with 694.0 g of potato starch and 34.7 g of essence are added to the whipped mass, the dough is kneaded for 15 s. Forming and baking of biscuit semi-finished products is carried out in the traditional way. The biscuit quality indicators are shown in Table 5, the chemical composition is shown in Table 6.

Example 2. A mixture of 4338.7 g of chicken egg melange and 1446.3 g of collagen hydrolyzate is prepared (the proportion of hydrolyzate in the mixture is 25% of the total weight of egg products according to the recipe) and beat with granulated sugar for 25 ± 2 min until an increase in volume 2.5-3.0 times. Then, 2812.0 g of premium wheat flour mixed with 694.0 g of potato starch and 34.7 g of essence are added to the whipped mass, the dough is kneaded for 15 s. Forming and baking of biscuit semi-finished products is carried out in the traditional way. The biscuit quality indicators are given in table 5, the chemical composition of biscuits - in table 6.

Example 3. The composition of the recipe and the technology for the preparation of biscuit cake mix are similar to example 2, only prepare a mixture of 4049.5 g of melange of chicken eggs and 1735.5 g of collagen hydrolyzate (the proportion of hydrolyzate in the mixture is 30% of the total weight of egg products according to the recipe). The biscuit quality indicators are given in table 5, the chemical composition of biscuits - in table 6.

Example 4. The composition of the recipe and the preparation technology of the biscuit cake mix are similar to Example 2, only a mixture of 3760.2 g of chicken egg melange and 2024.8 g of collagen hydrolyzate is prepared (the proportion of hydrolyzate in the mixture is 35% of the total weight of egg products according to the recipe). The biscuit quality indicators are given in table 5, the chemical composition of biscuits - in table 6.

The choice of dosage of collagen hydrolyzate is due to the following: the addition of less than 20% hydrolyzate does not significantly improve consumer properties, and the optimal dosage is 30 ± 2% of collagen hydrolyzate. An increase in the amount of hydrolyzate by more than 30 ± 2% reduces the organoleptic characteristics of smell.

The proposed method for the preparation of biscuit "Bead" can improve the organoleptic (state of the crumb) and physico-chemical (specific volume and porosity) quality indicators of biscuits.

Table 4 The content of certain vitamins, mineral elements and amino acids in 100 g of eggs of chicken and collagen hydrolyzate Name of substance Eggs Collagen hydrolyzate Collagen hydrolyzate,% to chicken eggs Dry matter% 27.0 18.25 67.59 Protein,% 12.7 16.25 127.95 Vitamins, mg: B1 0,07 - - B2 0.44 - - PP (nicotinic acid) 0.19 - - Minerals, mg: Calcium Ca 55 - - Phosphorus P 185 - - Potassium K 153 - - Iron Fe 2.7 - - Sodium Na 71 - - Amino acids, mg: Lysine 903 3480 385.38 Valine 772 4050 524.61 Isoleucine 597 1550 259.63 Leucine 1081 1970 182.24 Methionine + cystine 424 680 160.38 Threonine 610 2410 395.08 Tryptophan 204 0 0 Phenylalanine 652 2190 335.89

Table 5 The effect of the compositions of the ingredients on the quality of the bead biscuit Quality indicators Example 1 (prototype) 2 3 four Organoleptic indicators Surface and shape Smooth without blasting Crumb condition Dense, porosity uneven, thick-walled Porosity uniform, thin-walled Crumb color Pale yellow Pale yellow Pale yellow Pale yellow Taste and smell Peculiar to this type of product, without extraneous taste and smell physical and chemical indicators Specific volume cm ^3/100 g 350.00 362.25 406.00 385.00 Porosity,% 71.00 71.71 74.55 73.13

As can be seen from table 5, “Bead” biscuits, prepared using 30 ± 2% collagen hydrolyzate, have a yellow color, uniform, thin-walled and elastic crumb. According to the physicochemical parameters, the “Businka” biscuits prepared by the proposed method are superior to the prototype: porosity increased by 5%, specific volume by 16%.

Table 6 The chemical composition of bead biscuits Indicator Example 1 (prototype) 2 3 four Water g 20.70 21.80 22.00 22,20 Proteins, g 10.26 10.77 10.87 10.98 Fats, g 6.90 5.28 4.96 4.63 Carbohydrates, g 79.34 61.33 61.31 61.29 Ash, g 0.75 0.85 0.88 0.89 Minerals, mg: Na 44.65 34.39 32.34 28.28 K 124.90 102.78 98.36 93.92 Ca 40.35 32.39 31.31 29.21 Mg 35.74 27.93 26.37 24.80 P 16.54 109.79 104.45 99.08 Fe 2.00 1,61 1,53 1.46 Vitamins, mcg: β-carotene twenty fifteen fourteen 13 B1 90 fifty fifty fifty B2 250 210 200 190 PP 450 420 420 410 Energy value, kJ 1506.75 1510.19 1519.89 1529.60

Claims (1)

A method of preparing a biscuit, including churning melange with granulated sugar, introducing into the churned mass of premium wheat flour mixed with potato starch, and essences, kneading dough, molding and baking, characterized in that when churning the mass from melange with granulated sugar collagen hydrolyzate is additionally added to it as a foaming agent in an amount of 25-35% by weight of egg products according to the recipe, beat with sugar for 25 ± 2 min until the volume of the system increases by 2.5-3 times, then the dough is kneaded at the next wearing components g (based on 10 kg of biscuit)
premium wheat flour 2812.0 potato starch 694.0 granulated sugar 3471.0 egg melange 4338.7-3760.2 collagen hydrolyzate 1446.3-2024.8 essence 34.7