RU2422009C1 - "mechta" bun production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to production of bakery products. The method includes preparation of a salt and sugar solution, a yeast suspension and a lupine -melange hydrolysate; then one kneads dough of premium grade wheat flour, the prepared yeast suspension, the sugar and salt solution, the lupine -melange hydrolysate, soyabean isolate, pumpkin seed flour, mustard oil, a mineral enriching agent and vanillin, proceeding with handling, forming, baking and cooling. To produce the lupine -melange hydrolysate one prepares a mixture consisting of lupine flour and egg melange taken at a ratio of 1:3; hydrolysis is performed in the presence of Neutrase ferment agent. Dough is prepared at the following initial ingredients ratio, kg per 10 kg of the finished products: premium grade wheat flour - 4.94, pressed yeast - 0.27, salt - 0.06, sugar - 1.50, mustard oil - 0.61, lupine -melange hydrolysate - 0.19, soyabean isolate - 0.57, pumpkin seed flour - 0.49, mineral enriching agent - 0.01, vanillin - 0.001, water - 2.89.

EFFECT: invention ensures improvement of buns quality due to increasing their biological value, balancing chemical composition in terms of proteins, carbohydrates and mineral substances and imparting functional properties to them.

9 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used for the preparation of rich bakery products for functional use.

The closest in technical essence and the achieved effect is a method for the production of buns, including the preparation of salt and sugar solutions, yeast suspension for dough, kneading dough from premium wheat flour with pre-prepared yeast suspension, sugar and salt solutions, milk, chicken egg eggs, margarine and vanilla. The resulting dough is kneaded and sent for fermentation, followed by cutting, molding the dough pieces and baking. Finished products are cooled and sent to packaging [Collection of technological instructions for the production of bakery products [Text]. - M .: Price listrantizat - 1989. - S.255-260; Collection of recipes for bread and bakery products [Text]. - St. Petersburg: Gidrometeoizdat, 1998. - P.77].

The disadvantage of this method of preparation of buns is not high enough biological value due to protein deficiency, an imbalance in the chemical composition of the essential mineral components and the lack of functional properties.

An object of the invention is to improve the quality of buns by increasing their biological value, balancing the chemical composition of proteins, carbohydrates and minerals and giving them functional properties.

The technical problem of the invention is achieved in that a method for preparing sweet buns, characterized in that it includes the preparation of salt and sugar solutions, yeast suspension and lupine-melange hydrolyzate, after which the dough is made from wheat flour of the highest grade, prepared yeast suspension, sugar and salt solutions , lupine-melange hydrolyzate, soy isolate, flour from pumpkin seeds, mustard oil, mineral fortifier and vanillin, its cutting, molding, baking and cooling, at In order to prepare a lupine-melange hydrolyzate, a mixture is prepared consisting of lupine flour and chicken egg melange taken in a 1: 3 ratio, the hydrolysis is carried out in the presence of the enzyme preparation Neutrase, and the dough is prepared the next time the ratio of the starting components is selected, kg per 10 kg of finished products :

premium wheat flour 4.94 pressed yeast 0.27 table salt 0.06 sugar 1,50 mustard oil 0.61 lupine-melange hydrolyzate 0.19 soy isolate 0.57 pumpkin seed flour 0.49 mineral fortifier 0.01 vanillin 0.001 water 2.89.

The technical result consists in improving the quality of buns by increasing their biological value, balancing the chemical composition of proteins, carbohydrates and minerals and giving them functional properties.

Interest in unconventional plants as sources of food protein production has arisen relatively recently due to the rapid scientific and technological progress in food production and the emergence of qualitatively new directions for the intensification of processes for obtaining food from secondary resources and non-traditional sources.

In the food industry, non-alkaloid and low-alkaloid lupine seeds are used with an alkaloid content of less than 0.1% in the latter. The seeds of low-alkaloid lupine have in their composition,% SV: protein - 27.8-61.2; fat - 3.7-21.5; nitrogen-free extractive substances - 17.6-38.7; fiber - 10.6-18.2; ashes - 2.9-4.2; alkaloids - 0.005-0.1. Lupine beans also contain macroelements, g / kg: calcium - 4.12, sodium - 4.61, potassium - 3.39, phosphorus - 3.18; trace elements, mg / kg: iodine - 0.096, copper - 6.25, manganese - 82.25, zinc - 41.67, nickel - 2.16, iron - 181, cobalt - 0.042; vitamins, mg / kg: vitamin E - 20 mg, vitamin B ₁ - 7, B ₂ - 0.8, B ₃ - 18.5, B ₄ - 2500, B ₅ - 24, β-carotene - 0.5. Lupine fats are represented by the following fatty acids - palmitic, linolenic, linoleic, oleic, stearic. The protein of lupine beans (conglutin) is divided into two components, called α- and β-conglutins. The elemental composition of α-conglutin: C - 51.75%, H - 6.96%, N - 17.57%, S - 0.62%, O - 20.1%; β-conglutin: C - 49.91%, H - 6.81%, N - 18.40%, S - 1.67% and O - 23.21%. On the basis of solubility in various solvents, the proteins of this bean culture are represented by albumin, globulin, glutelin. Moreover, the content,% on absolutely dry matter, of albumin is 0.87, globulins - 5.63, glutelins - 0.49. Lupine proteins contain in their composition in sufficient quantities all essential amino acids except tryptophan,%: valine - 3.6-4.2, isoleucine - 3.7-4.45, leucine - 7.4, lysine - 4.8- 5.2, methionine 0.8-0.9, threonine 3.05-3.4, phenylalanine 3.8-4.2, cystine 2.4-2.6. By digestibility, the lupine proteins are on a par with the proteins of soy, corn, peas, horse beans. The true digestibility is 78% (the digestibility of reference proteins is 82%).

Soy isolates are the most highly purified form of soy protein available on the market. They contain the bulk of soybean protein proteins.

The chemical composition of soy isolate is presented in table 1.

Table 1 Component Name Content Actual, g / 100 g of product In terms of absolutely dry matter,% Protein 86-87 90-92 Fat (extraction with petroleum ether) 0.5-1.0 0.5-1.0 Crude fiber 0.1-0.2 0.1-0.2 Soluble fiber <0.2 <0.2 Insoluble fiber <0.2 <0.2 Ash 3.8-4.8 4.0-5.0 Moisture 4.0-6.0 - Carbohydrates 3.0-4.0 3.0-4.0 Minerals, mg / 100 g of product Sodium 1300 Iron eleven Magnesium thirty Phosphorus 900

Soy isolate is a promising raw material especially in the winter season, when there is a shortage of whole milk at enterprises. In addition, it allows the population suffering from lactase deficiency not to abandon their favorite bakery products, since soy protein removes exactly the type of cholesterol that needs to be minimized, reduces the level of low density lipoproteins and does not affect beneficial high density lipoproteins. Soy-based protein products are an ideal source of amino acids and perfectly complement the proteins found in cereals.

The amino acid composition of soy isolate in comparison with ideal protein and whole milk is presented in table 2.

table 2 Essential Amino Acids The amino acid content, mg / g protein Perfect protein Soy isolate Whole milk Valine fifty 53 59.7 Isoleucine 40 53 59.1 Leucine 70 86 88.4 Lysine 55 65 81.6 Methionine + cystine 35 39 34.1 Phenylalanine + tyrosine 60 96 112.2 Threonine 40 39 47.8 Tryptophan 10 12 15.6 Alanine - 44 98 Arganin - 92 122 Aspartic acid - 122 219 Histidine - 27 90 Glycine - 44 47 Glutamic acid - 205 509 Proline - 56 278 Biological value,% one hundred 75.6 59.7

From the data of table 2 it is seen that the biological value of soy isolate is higher than the biological value of whole milk by 27%.

Pumpkin protein (flour from pumpkin seeds) was obtained by using original technologies in 1998 in the laboratory of ZAO NPO Europe-Biopharm (Volgograd) from pumpkin seeds. It is a micronized pumpkin seed and is produced from environmentally friendly and high quality raw materials. This is a source of complete, well-digestible protein, the content of which in the product is at least 40%, which contains both interchangeable and irreplaceable vital amino acids. With their deficiency in food, the normal development and functioning of the body is disrupted, its resistance to many diseases decreases.

Pumpkin protein is enriched in fiber and trace elements, and therefore has multifaceted therapeutic properties, determined by its composition. Noteworthy is the high content of magnesium (534 mg / 100 g), which is involved in bone formation, regulation of the nervous tissue, carbohydrate metabolism and energy metabolism. This macronutrient improves blood supply to the heart muscle, and with high power functions as a cofactor in more than 300 enzymatic reactions.

The chemical composition of pumpkin protein is presented in table 3.

Table 3 Name Content Water 5.00 Squirrels 40.00 Fats 10,20 Cellulose 0.29 Ash 3,50 Vitamins mg Thiamine (B ₁ ) 2.80 Riboflavin (B ₂ ) 3.00 Vitamin C 6.20 Macronutrients, mg Sodium 75 Potassium 211 Calcium 94 Phosphorus 157 Magnesium 534 Trace elements, mg Zinc 12.5 Iron 39.0

Pumpkin seed proteins are easily digestible and valuable nutrients. Plant protein albumin has a neutral reaction, is relatively rich in sulfur-containing amino acids due to its good solubility in water, is easily digestible. It was established that in the aleuron grains of pumpkin seeds there is a heterogeneous fraction of albumin, all of whose components are concentrated in the amorphous part of the seeds. Moreover, the albumin fraction of aleuron grains of pumpkin seeds consists of 7 components and is the most easily absorbed by the body.

The composition of the essential amino acids of pumpkin protein and wheat is presented in table 4.

Table 4 Name of amino acids Perfect protein Pumpkin protein Wheat mg / g protein mg / 1 g protein Amino acid rate,% mg / 1 g protein Amino acid rate,% Valine fifty 53.00 88.5 42.00 84.0 Isoleucine 40 53.00 85.0 58.40 146.0 Leucine 70 86.00 98.6 67.20 96.0 Lysine 55 65.00 124.1 26.40 48.0 Methionine + cystine 35 39.00 83.6 37.36 107.0 Phenylalanine + tyrosine 60 96.00 168.8 84.80 141.0 Threonine 40 39.00 93.8 29.20 73.0 Tryptophan 10 12.00 131.0 10.40 104.0 KRAS,% - - 25.64 - 52.0 Biological value,% one hundred - 74,4 - 48.0

Due to the inclusion of pumpkin protein in the diet of patients with diabetes, it is possible to reduce the need for a daily dose of insulin and sugar-lowering drugs, reduce body weight during obesity (due to a decrease in appetite, a feeling of fullness with swelling of fiber in the stomach, duodenum and small intestine) and the severity of complications, in particular encephalopathy . Pumpkin protein is recommended for improving the functioning of the circulatory and blood circulation organs, liver, prostate gland, is an additional source of protein, essential amino acids, microelements, is useful in chronic fatigue syndrome, stress, clinical manifestations of protein-vitamin deficiency, correction of unbalanced nutrition (religious fasting, vegetarian diets) , for athletes.

Flour from pumpkin seeds is compatible with any products and medicines, moreover, it removes the toxic load on the liver, while healing it along the way.

Mustard oil is a promising source for the production of bakery products. Unrefined oil contains a large number of biologically active substances: polyunsaturated fatty acids, fat-soluble vitamins A, D, E, K, glycosides, volatile, essential mustard oil. It has antiseptic effect, increased shelf life, delicate taste and aroma. It is used as a food supplement and the prevention of cardiovascular, gastrointestinal diseases, in the treatment of external wounds and burns. Mustard oil increases the strength, elasticity and permeability of capillaries and blood vessels, has a vasodilating effect, and ensures the normal function of the epithelium.

Mustard oil contains β-sitosterol, which has anti-atherosclerotic, antifungal, bacteriostatic activity.

In mustard oil, vitamin A persists for a long time (up to 8 months); vitamin D and E in it are 1.5 and 4 times respectively more than in sunflower.

The fatty acid composition of mustard oil in comparison with sunflower and margarine is presented in table 5.

Table 5 Name of acid The fatty acid content,% Mustard oil Sunflower oil Creamy Margarine Oleic 26.0 traces 45.96 Linoleic (omega - 6) 16.5 32 11.20 Linolenic (omega-3) 10.0 0 traces The ratio ω - 3: ω - 6 1: 1.65 0:32 0: 11.20

Along with iron, calcium is the most scarce mineral in the body. To replenish the daily norm of calcium, a person should eat calcium-containing foods. It is important to note that the effect of calcium can be neutralized. Calcium antagonists - oxalic acid (found in chocolate, sorrel, spinach), a large amount of fat, phytic acid (found in grains) - interfere with its absorption.

For effective absorption, it is necessary to maintain a ratio of calcium and phosphorus of 1: 1.5.

Egg shell powder is a good source of bioavailable calcium. Calcium, in addition to being essential for the body, is used to bind phosphates. Egg shell calcium is more effective for this purpose than calcium carbonate. In calcium gluconate - actually 9% of calcium, in carbonate - 40%, in eggshell - 36-37%.

Dietary supplement “Mineral (calcium) fortifier from eggshell” is produced by Rosbiotech-Mobi NPO of Molecular Biology (Borovsk), complies with TU 9219-043-23476484-00 and contains,%: calcium carbonates - 95, magnesium carbonates - 2, phosphates - 1, organic compounds - 3.

Quality indicators of the nutritional supplement “Mineral (calcium) dressing from eggshells” are presented in table 6.

Table 6 Name of indicator Norm according to TU 9219-043-23476484-00 Appearance and color Fine grayish powder without impurities Mass fraction of calcium,%, not less 30,0 Mass fraction of phosphorus,%, not less 0.1 Impurity content,%, no more 0.1

The method of cooking sweet buns "Dream" is illustrated by the following examples (per 10 kg).

Example 1 (prototype).

Before kneading the dough, the main and additional raw materials are prepared, the saline solution is prepared from 0.06 kg of salt and 0.17 kg of water, the sugar solution from 1.49 kg of sugar and 1.22 kg of water. 5.7 kg wheat baking flour, yeast suspension, salt and sugar solutions, milk - 0.86 kg, chicken egg melange - 0.74 kg, melted margarine - 0.86 kg are dosed into the dough mixer within 10-15 minutes The kneaded dough ripens before the accumulation of acidity of 3.0 degrees. Cutting, molding and baking pastry buns are the traditional way. Finished products are analyzed. The analysis data are presented in table 7.

Example 2

The recipe and technology for making butter dough are similar to Example 1, only the recipe amount of melange of chicken eggs is replaced with a lupine-melange hydrolyzate, milk is replaced with an equivalent amount of soy isolate, and margarine with mustard oil. First, a lupine-melange hydrolyzate is prepared. To prepare the hydrolyzate, a mixture is prepared consisting of lupine flour and chicken egg melange in a ratio of 1: 3. Hydrolysis is carried out in the presence of an enzyme preparation of neutralase for 3 hours at a temperature of 45-55 ° C and a pH of 7.0. The resulting hydrolyzate contains 77% of peptides, 13% of amino acids, 10% of protein, 33% of degstrins, 11% of fiber, 7% of lipids and 4% of ash. The semi-finished product has a moisture content of 41.10% and an acidity of 2.8 degrees. The change in the content of soluble protein was monitored by the biuret method, the number of peptides and amino acids was determined by ligand-exchange chromatography. The method consists in the fact that amino acids are better than peptides that are retained in the form of copper chelates inside Sephadex G-25 granules in Cu (OH) ₂ form. After the specified time, the lupine flour hydrolyzate is cooled and used for baking. A yeast suspension is prepared from pressed yeast and water in a ratio of 1: 3. When kneading dough, add soy isolate, flour from pumpkin seeds, mineral fortifier in the amount of 0.57, 0.49 and 0.01 kg, respectively, provided for according to the recipe. Cutting, molding and baking pastry buns are the traditional way. Organoleptic and physico-chemical parameters of buns are presented in table 7, the chemical composition and energy value are shown in table 8, the amino acid composition and biological value are shown in table 9.

As can be seen from tables 7 and 8, the optimal dosage of flour from pumpkin seeds and mineral fortifier are 0.49 and 0.01 kg, respectively, their introduction provides a ratio of Ca: Mg: P = 1: 0.55: 1.53, which seeks to optimal Ca: Mg: P = 1: 0.5: 1.5. The optimal dosage of soy isolate is 0.56-0.57 kg, which provides an increase in the biological value of products, their balance in amino acid composition and the ratio of proteins and carbohydrates - B: Y = 1: 4.1.

The choice of dosage of soy isolate is due to the following: when adding soy isolate more than 0.57 kg, the rheological properties of the dough deteriorate, the taste of butter buns decreases, and when added less than 0.56 kg does not significantly improve the biological value of the products.

Table 7 Indicators Example 1 (prototype) Example 2 ("Dream") Organoleptic Appearance: shape right surface smooth, without cracks and explosions bakedness baked, elastic prom without lumps and traces of nepromes porosity developed more developed, uniform, thin-walled Color light yellow golden Taste characteristic of this type of product Smell characteristic of this type of product, without extraneous more fragrant Physicochemical Humidity,%, no more 34.0 34.0 Acidity, degrees 2.5 2.5 Porosity,% 65.0 69.0 Mass fraction of sugar,% 19.5 ± 1.0 19.5 ± 1.0 Mass fraction of fat,% 10.0 ± 0.5 10.0 ± 0.5 Specific volume cm ^3/100 g 240 260 Form Resistance, H / D 0.58 0.76

Table 8 Food substances Example 1 (prototype) Example 2 ("Dream") Proteins, g 8.4 12.8 Fats, g 10.0 7.8 Digestible carbohydrates, g mono-disaccharides 16.8 10.8 starch 43,2 34.9 Dietary fiber, g 0.13 0.74 Minerals, mg sodium 281 289 potassium 124 104 calcium 33 78 phosphorus 95 116 magnesium fifteen 38 iron 1,2 1,5 Vitamins mg B ₁ 0.12 0.13 In ₂ 0.10 0.10 PP 1.09 1.18 β-carotene 0,03 0.46 FROM 0.06 0.35 Energy value, kcal / kJ 378.3 / 1583.0 317.0 / 1326.4

Table 9 Name of amino acid Ideal protein, mg / g protein Example 1 (prototype) Example 2 ("Dream") mg / g protein Amino acid rate,% mg / g protein Amino acid rate,% Valine fifty 48.5 97.0 48.7 97.3 Isoleucine 40 43.1 107.7 45,2 112.9 Leucine 70 80.1 114.4 74.5 106,4 Lysine 55 33.6 61.1 49.2 89.4 Methionine + cystine 35 33.9 96.8 33.6 95.9 Phenylalanine + tyrosine 60 68.8 114.6 86.5 144.2 Threonine 40 33.6 83.9 39.2 88.3 Tryptophan 10 10.9 109.1 13.1 131.4 KRAS,% - - 37.0 - 21.6 Biological value,% one hundred - 63.0 - 78,4

Claims (1)

A method of preparing sweet buns, characterized in that it includes the preparation of saline and sugar solutions, yeast suspension and lupine-melange hydrolyzate, after which the dough is made from wheat flour of the highest grade, prepared yeast suspension, sugar and salt solutions, lupine-melange hydrolyzate, soya isolate, flour from pumpkin seeds, mustard oil, mineral fortifier and vanillin, its cutting, molding, baking and cooling, while preparing lupine-melange hydrol Then a mixture is prepared consisting of lupine flour and chicken egg melange taken in a 1: 3 ratio, hydrolysis is carried out in the presence of the enzyme preparation Neutrase, and the dough is prepared the next time the ratio of the starting components is selected, kg per 10 kg of finished products:
premium wheat flour 4.94 pressed yeast 0.27 table salt 0.06 sugar 1,50 mustard oil 0.61 lupine-melange hydrolyzate 0.19 soy isolate 0.57 pumpkin seed flour 0.49 mineral fortifier 0.01 vanillin 0.001 water 2.89