RU2368141C1 - Production method of gingerbread "raduga" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Invert and sugar syrups are prepared. Brew is made and cooled down. Dough is kneaded out of brew, protein-rich additive, molasses, leavens. End products forming, baking, glasing and maturing are performed. Milled amaranth millcake is additionally added into cooled brew before dough kneading. Collagenic hydrolysate is used as protein-rich additive. Dough is prepared with certain ratio of components.

EFFECT: invention allows to increase gingerbreads quality, its biological activity, chemical balance and improve its functional properties.

8 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used for the preparation of functional flour products.

The closest in technical essence and the achieved effect is a method of producing gingerbread, including the preparation of invert and sugar syrups for dough, preparation of tea leaves by mixing wheat flour of the first grade with pre-prepared sugar and invert syrups at a temperature of 50-65 °, subsequent cooling, then welding and mixing her with melange, molasses, ammonium carbonate, sodium bicarbonate. The resulting dough is kneaded and sent to the molding of dough pieces with subsequent baking. Finished products are sent for glazing, aging and packaging [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 cooking custard cakes is not high enough biological value due to protein deficiency, an imbalance in the chemical composition of the essential mineral components and unsaturated fatty acids and the lack of functional properties.

An object of the invention is to improve the quality of gingerbread cookies, their biological value, the balance of the chemical composition of essential and unsaturated fatty acids and giving them functional properties.

To solve the technical problem of the invention, a Rainbow custard gingerbread preparation method is proposed, characterized in that it involves the preparation of invert and sugar syrups, the preparation of tea leaves, its cooling, kneading of tea leaves, a protein fortifier, molasses, baking powder, molding, baking, glazing of finished products and their aging, while in the chilled tea leaves before kneading the dough, crushed amaranth cake is additionally added, and a collagen hydrolyzate is used as a protein enrichment, then prepared with the following components ratio selection is based on 1 ton of cakes, kg:

First grade wheat flour 476.3-481.9 Granulated sugar 361.0 Amaranth cake 78.4-84.0 Syrup 57.18 Collagen hydrolyzate 22.4-28.0 Coal ammonium salt 5.41 Sodium bicarbonate 1.9 Lemon acid 1,0 Dry perfume 1.3 Water 256.5

Amaranth cake is a residual product that accumulates after extraction of oil from amaranth seeds by the pressing method, and contains valuable food components. It is a powdery mass with a particle size of 80.0 to 100.0 μm, with a slight inclusion of unmilled shell particles, with a characteristic taste and smell. The use of amaranth cake as a dry component can increase the biological value of gingerbread, because it is characterized by a high content of easily digestible protein (18-20% in SV), containing in sufficient quantities all the essential amino acids [Kamysheva, I.M. Amaranth - raw materials for industrial processing [Text] / I.M. Kamysheva // Fat-and-oil industry. - 2007. - No. 5. - c.12], 62.74 starch; 5.10 lipids; 2.86 fiber; 0.61 ash, macro- and microelements (calcium, potassium, magnesium, sodium, phosphorus, iron), vitamins (thiamine and riboflavin) contained in amaranth flour turn into cake and significantly increase its value. Oilcake contains a residual oil fraction of 5-8% with a high concentration of polyunsaturated fatty acids,% of the total fatty acids: oleic - 22.64, linoleic - 49.89, γ - linolenic - 0.35, α - linolenic - 1.01. Amaranth oil - a known source of squalene, is a derivative of vitamin A, it also acts as a precursor in the synthesis of steroid hormones. In amaranth oil, the best ratio of PUFAs and antioxidants that prevent liver cell aging, strengthen them and protect against destruction, because the liver performs up to 500 vital functions: neutralizes toxins, regulates cholesterol and blood sugar, produces hormones, participates in digestion.

It was noted that eating amaranth in food lowers blood cholesterol, which reduces the risk of atherosclerosis.

Table 1 The chemical composition of amaranth cake (TU - 9146-00177872064 - 2008) Name of indicators, units The value of indicators Amaranth cake one 2 Moisture% 8.0 Protein,% 19.8 Fat% Fatty acids,% of the total: oleic 22.6 linoleic 49.9 α - linolenic 1,0 γ - linolenic 0.35 Cellulose, % 2.9 Ash% 0.6 Vitamins: B ₁ mg / kg 2,8 B ₂ mg / kg 0.9 E, mg / kg 54.0 Minerals: iron, mg / kg 112.3 magnesium, mg / kg 348.7 calcium, mg / kg 458.6 phosphorus, mg / kg 698.7

table 2 Amino acid composition of amaranth oilcake Amino acid Content Cake g per 100 g protein % to protein Lysine 0.740 6.4 Threonine 0.420 3.8 Valine 0.505 4,5 Methionine 0.277 2,4 Leucine 0.470 4.0 Isoleucine 0.651 5,6 Tyrosine +
phenylalanine 0.400 3.6 0.477 4.1

To improve the biological value of food products, it is necessary to increase the content of protein substances in them, balanced in amino acid composition. This problem can be solved by using enrichment agents of animal origin, which include functional collagen hydrolyzate - a homogeneous, odorless, white mass with a mass fraction of solids of 18.25%; active acidity of 6.3 pH and a dynamic viscosity of 5660 Pa · s. The hydrolyzate contains,% by weight of raw materials: total protein - 16.25, fat - 0.30, ash - 1.70. Amino acid composition of functional 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.

SCHEME FOR PRODUCING AND USING COLLAGENIC DISPERSIONS (PA - PROTEOLYTIC ACTIVITY) Acceptance of collagen-containing raw materials

Sorting

Flushing in running water (τ = 5 ÷ 10 min)

Grinding on a top with a diameter of the holes of the lattice 2-3 mm

Treatment with an enzyme preparation of general proteolytic action (Neutrase, 9 units PA / g of raw material; τ = 2.5-3.0 h; t = 45-55 ° C, hydraulic module 1: 2)

Rinsing with running water, removal of hydrolysis products and enzyme

Centrifugation (υ = 82 s ^-1 ; τ = 5 min)

Treatment with callogenase preparation (4 units of PA / g protein; t = 37 ° C; τ = 3 h)

Collagen hydrolyzate

The technological process includes the following stages: acceptance of collagen-containing raw materials (cattle tendon), washing in water with a temperature of 30-35 ° С for 5-10 minutes, preparation of collagen-containing raw materials for processing with an enzyme preparation, which includes removal of cartilage and muscle tissue, grinding on a spinning top with a diameter of lattice openings of 2-3 mm and finer grinding on a homogenizer due to the heterogeneous nature of the reaction to ensure a sufficient contact surface area of the phases, treatment of the enzyme preparation with general proteolite action (neutralization (Novo Nordisk, Denmark), τ = 2.5-3.0 h, t = 45-55 ° С, pH = 6.8-7.2), washing with running water, removal of ballast substances and enzyme treatment with a collagenase preparation (t = 37 ° C, τ = 3.5-4 h, pH = 6.8-7.2), centrifugation (ν = 82 s ^-1 , t = 5 min).

At the first stage of enzymatic hydrolysis, a general proteolytic drug of neutrality 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) ° C, duration 2.5-3 hours, water module 1: 2. After the above time, the resulting mass was washed to remove residual enzyme.

At the second stage, a drug with pronounced collagenolytic activity was used — Food Collagenase (TU 9281-004-11734126-00, manufacturer of Bioprogress CJSC, Russia), which was also added as 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 characteristics of the obtained collagen hydrolyzate are presented in table 3

Table 3 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 functional collagen hydrolyzate is presented in table 4.

Table 4 The chemical composition of collagen hydrolyzate,% by weight of raw materials Component Name Content Protein: total 16.25 water soluble 0.34 salt soluble 0.41 alkali soluble 15.50 Fat 0.30 Ash 1.70 Moisture 82.75

Table 5 Amino acid composition of collagen hydrolyzate, mg at CB Amino acids Collagen hydrolyzate Content Speed% Threonine 2.41 60.25 Valine 4.05 81.00 Methionine + cystine 0.68 19.43 Isoleucine 1.55 38.75 Leucine 1.97 28.14 Phenylalanine + tyrosine 2.19 36.50 Lysine 3.48 63.27 BC,% 60.31 KRAS,% 39.69

The method of preparation of custard gingerbread "Rainbow" is as follows.

First, a protein enrichment agent is prepared, which uses a collagen hydrolyzate, for this purpose: acceptance of collagen-containing raw materials (cattle tendon), washing in water with a temperature of 30-35 ° C for 5-10 minutes, preparation of collagen-containing raw materials for processing with an enzyme preparation, which includes the removal of cartilage and muscle tissue, grinding on a top with a diameter of the lattice holes of 2-3 mm and finer grinding on a homogenizer due to the heterogeneous nature of the reaction to ensure sufficient surface area ty of phase contact, treatment with an enzyme preparation of general proteolytic action (neutralization (Novo Nordisk, Denmark), τ = 2.5-3.0 h, t = 45-55 ° С, pH = 6.8-7.2), washing running water, removal of ballast substances and enzyme, treatment with collagenase preparation (t = 37 ° С, τ = 3.5-4 h, pH = 6.8-7.2), centrifugation (ν = 82 ^-1 s, t = 5 minutes).

At the first stage of enzymatic hydrolysis, a general proteolytic drug of neutrality 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.

At the second stage, a drug with pronounced collagenolytic activity was used — Food Collagenase (TU 9281-004-11734126-00, manufacturer of Bioprogress CJSC, Russia), which was also added as 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

Next, invert syrup is prepared. 128.5 kg of water with a temperature of 70-80 ° C are poured into the container, granulated sugar is loaded at 181.2 kg, with constant stirring, they achieve complete dissolution of granulated sugar, 1.0 kg of citric acid is added to reaching a pH of 3.5-4.0, heat the resulting mixture to a temperature of 106-109 ° C, simmer for 30 minutes, after 30 minutes the resulting syrup is mixed with sodium bicarbonate, taken in an amount of 1.1 kg. The resulting invert syrup is cooled to a temperature of 50-65 ° C.

Then sugar syrup is prepared, for this, the prescription amount of granulated sugar 179.8 kg is dissolved in hot water in an amount of 128.0 kg with a temperature of 60-70 ° C. The resulting syrup is cooled to a temperature of at least 50 ° C and introduced into the mass of invert syrup.

Next, the tea leaves are prepared, for which 476.3-481.9 kg of first-grade wheat flour is preliminarily fed into the kneading machine.

Mixing of the components is carried out at a speed of 14-30 s ^-1 for 8-10 minutes. Then the dough is kneaded, for this purpose amaranth cake in the amount of 78.4-84.0 kg, molasses, carbon ammonium salt and sodium bicarbonate, collagen hydrolyzate in the amount of 22.4-28.0 kg are successively introduced into the cooled tea leaves. Mix the dough for 15-20 minutes with the following selection of the ratio of components, kg (based on 1 ton of gingerbread):

First grade wheat flour 476.3-481.9 Granulated sugar 361.0 Amaranth cake 78.4-84.0 Syrup 57.18 Collagen hydrolyzate 22.4-28.0 Coal ammonium salt 5.41 Sodium bicarbonate 1.9 Lemon acid 1,0 Dry perfume 1.3 Water 256.5

Gingerbread is molded and baked in the traditional way.

The method of cooking gingerbread "Rainbow" is illustrated by the following examples (calculation for 1 t).

Example 1 (prototype). Invert syrup is prepared, for which hot water with a temperature of 70-80 ° C in the amount of 128.5 kg is poured in the amount of granulated sugar 181.2 kg, with constant stirring the syrup is heated to a temperature of 75 ° C until the sugar is completely dissolved, add 1.0 kg citric acid, simmer, after 30 minutes the resulting syrup is mixed with sodium bicarbonate in an amount of 1.1 kg. The finished syrup is cooled to a temperature of 65 ° C.

The preparation of sugar syrup is as follows:

the prescription amount of granulated sugar 179.8 kg is dissolved in hot water in an amount of 128.0 g with a temperature of 70 ° C. The resulting syrup is cooled to a temperature of at least 50 ° C and introduced into the mass of invert syrup.

Next, tea leaves are prepared, for which purpose wheat flour of the first grade in the amount of 560.3 kg is preliminarily fed into the kneading machine, it is mixed with previously prepared sugar and invert syrups at a temperature of 65 ° C. Mixing of the components is carried out at a speed of 14-30 s ^-1 for 8-10 minutes. Then the dough is kneaded, for this purpose, melange in the amount of 22.4 kg, molasses 57.18 kg, carbon ammonium salt in the amount of 5.4 kg and sodium bicarbonate in the amount of 5.4 kg diluted in water are sequentially introduced into the chilled tea leaves and the batch is continued for another 3 -4 min until a well-mixed dough is obtained.

Forming and baking gingerbread dough pieces is carried out in the traditional way. The organoleptic and physico-chemical characteristics of the gingerbread cookies are presented in Table 6. The chemical composition and energy value of the gingerbread cookies are given in Table 7, the amino acid composition and biological value are shown in Table 8.

Example 2. An invert syrup is prepared, for which hot water with a temperature of 70-80 ° C is poured in an amount of 128.5 kg, granulated sugar is loaded with 181.2 kg, with constant stirring, the syrup is heated to a temperature of 75 ° C until complete dissolution granulated sugar, add 1.0 kg citric acid, boil over low heat, after 30 minutes the resulting syrup is mixed with sodium bicarbonate in an amount of 1.1 kg. The finished syrup is cooled to a temperature of 65 ° C.

The preparation of sugar syrup is as follows:

the prescription amount of granulated sugar 179.8 kg is dissolved in hot water in an amount of 128.0 g with a temperature of 70 ° C. The resulting syrup is cooled to a temperature of at least 50 ° C and introduced into the mass of invert syrup.

Next, tea leaves are prepared, for which 481.9 kg of first-grade wheat flour is pre-fed into the kneading machine, mixed with pre-prepared sugar and invert syrups at a temperature of 65 ° C. Mixing of the components is carried out at a speed of 14-30 s ^-1 for 8-10 minutes. Chilled tea leaves before kneading additionally add crushed amaranth cake in the amount of 78.4 kg (14% by weight of wheat flour). Then the dough is kneaded, for this purpose, a collagen hydrolyzate in the amount of 22.4 kg (4% by weight of wheat flour) is sequentially introduced as a protein fortifier into the chilled tea leaves, molasses 57.18 kg diluted in water with carbon ammonium salt in the amount of 5.4 kg and sodium bicarbonate in an amount of 0.8 kg and kneading is continued for another 3-4 minutes until a well-mixed dough is obtained.

Forming and baking gingerbread dough pieces is carried out in the traditional way. The organoleptic and physico-chemical characteristics of the gingerbread cookies are presented in Table 6. The chemical composition and energy value of the gingerbread cookies are given in Table 7, the amino acid composition and biological value are shown in Table 8.

Example 3. An invert syrup is prepared, for which hot water with a temperature of 70-80 ° C in an amount of 128.5 kg is poured into the container, granulated sugar 181.2 kg is added, with constant stirring, the syrup is heated to a temperature of 75 ° C until sugar is completely dissolved -sand, add 1.0 kg citric acid, boil over low heat, after 30 minutes the resulting syrup is mixed with sodium bicarbonate in an amount of 1.1 kg. The finished syrup is cooled to a temperature of 65 ° C.

The preparation of sugar syrup is as follows: the prescription amount of granulated sugar 179.8 kg is dissolved in hot water in an amount of 128.0 g with a temperature of 70 ° C. The resulting syrup is cooled to a temperature of at least 50 ° C and introduced into the mass of invert syrup.

Next, tea leaves are prepared, for which 476.3 kg of first-grade wheat flour is pre-fed into the kneading machine, mixed with pre-prepared sugar and invert syrups at a temperature of 65 ° C. Mixing of the components is carried out at a speed of 14-30 s ^-1 for 8-10 minutes. In a chilled tea leaves before kneading the dough, an additional crushed amaranth cake is added in the amount of 84.0 kg (15% by weight of wheat flour). Then, the dough is kneaded; for this purpose, collagen hydrolyzate in the amount of 28.0 kg (5% by weight of wheat flour) is sequentially introduced as a protein fortifier into the chilled tea leaves, molasses 57.18 kg diluted in water, carbon ammonium salt in the amount of 5.4 kg and sodium bicarbonate in the amount of 0.8 kg and kneading continue for another 3-4 minutes until a well-mixed dough is obtained.

Forming and baking gingerbread dough pieces is carried out in the traditional way. The organoleptic and physico-chemical characteristics of the gingerbread cookies are presented in Table 6. The chemical composition and energy value of the gingerbread cookies are given in Table 7, the amino acid composition and biological value are shown in Table 8.

As can be seen from tables 7 and 8, the optimal dosage of amaranth meal is 78.4-84.0 kg (14.0-15.0% by weight of wheat flour), its introduction provides the ratio Ca: Mg: P = 1: 0, 5: 1.5, which tends to optimal Ca: Mg: P = 1: 0.5: 1.5. The introduction of a collagen hydrolyzate in an amount of 22.4-28.0 kg (4.0-5.0% by weight of wheat flour) provides an increase in the biological value of the product and its balance in amino acid composition.

The choice of dosage of amaranth oilcake and functional collagen hydrolyzate is due to the following: when adding amaranth oilcake more than 84.0 kg (15% by weight of wheat flour), the rheological properties of the dough deteriorate, the taste of gingerbreads decreases, and when adding less than 78.4 kg (14% to the mass of wheat flour) - does not significantly improve the biological value of products.

The addition of a collagen hydrolyzate of more than 28.0 kg (5% by weight of wheat flour) affects the organoleptic quality indicators of finished products, the rheological properties of the dough, the addition of less than 22.4 kg (4% by weight of wheat flour) slightly improves the biological value of the products.

Table 6 Organoleptic and physico-chemical characteristics of gingerbread products Indicator Example 1 (prototype) 2 3 Surface condition Smooth, without dents or bulges Smooth, without dents or bulges The form Correct, without dents Color Light yellow Light brown, with small interspersed shells of amaranth seeds Taste Matching this type of gingerbread With a light pleasant aftertaste of amaranth cake Kink view Baked product without traces of impurity, with uniform porosity Moisture content, % According to the recipe Alkalinity, hail 0.8 0.6 0.6 Wet% 110.0 114.5 116.2 Specific volume cm ^3/100 g 160 175.6 180

Table 7 The chemical composition of gingerbread products per 100 g of product Indicators Example 1 (prototype) 2 3 Proteins, g 3,1 3.3 3,5 Fats, g 0.5 0.4 0.4 Carbohydrates, g:
mono- and disaccharides
starch 14.3
19.7 14.1
17.8 14,4
18.3 Ash, g 0.21 0.19 0.20 Minerals, mg: Sa 8.0 12.0 14.0 Mg 13.0 8.5 10.0 R 30,0 29.6 32,0 Vitamins, mg: In ₁ 0.6 0.6 0.6 In ₂ 0.2 0.5 0.5 Energy value, kJ 308.6 306.2 305.8

Table 8 Amino acid composition of gingerbread products, g / 100g protein Amino acids product name 1 (prototype) 2 3 Content Speed% Content Speed% Content Speed% Threonine 31.40 78.50 23,20 58.00 23.0 57.50 Valine 48.00 96.0 36.40 72.80 36.1 72,2 Methionine + cystine 37.00 105.7 27.80 79.40 29.5 84.00 Isoleucine 49.70 124.25 37,20 93.00 36.8 92.00 Leucine 77.00 110.00 -56.70 81.00 55.6 79.40 Phenylalanine + tyrosine 77.0 128.3 57.70 96.20 58.1 96.8 Lysine 27.0 49.0 20.40 37.09 20.6 37.45 Tryptophan 12.0 120.0 6.54 65.40 7.1 71.0 KRAS,% 52,47 35.77 36.34 BC,% 47.53 64.23 63.65

The proposed method of cooking gingerbread "Rainbow" improves the quality of products, enriches the product with easily digestible protein, reduces energy value compared to the prototype.

Claims (1)

A method of preparing custard gingerbread, characterized in that it involves the preparation of invert and sugar syrups, the preparation of tea leaves, its cooling, kneading dough from tea leaves, a protein fortifier, molasses, baking powder, molding, baking, glazing finished products and their aging, while in a chilled tea leaves before kneading the dough, additionally crushed amaranth cake is added, and a collagen hydrolyzate is used as a protein fortifier, the dough is prepared the next time the ratio of components from races is selected couple per 1 t of gingerbread, kg:
first grade wheat flour 476.3-481.9 granulated sugar 361.0 amaranth cake 78.4-84.0 syrup 57.18 collagen hydrolyzate 22.4-28.0 ammonium carbonate 5.41 sodium bicarbonate 1.9 lemon acid 1,0 dry perfume 1.3 water 256.5