RU2427275C1 - Production method of gingerbread "ulybka" - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used for functional purpose gingerbread production. In accordance with the method one first prepares invert and sugar syrups; then brew is prepared and cooled down; one kneads dough of brew, a fat product and baking powders. Then the finished products are formed, baked, glased and delivered for maturing. Additionally introduced into the brew is soya protein isolate with holy thistle cake added in the course of dough kneading. The fat product is represented by a mixture of rape-seed oil and lecithin. For dough preparation specified ratio of recipe components is selected. ^ EFFECT: production method of gingerbread "Ulybka" allows to enrich the product with easily digestible protein, vitamins, mineral substances and essential fatty acids, to additionally ensure enhancement the gingerbread quality properties, food and biological value, to impart functional properties to them due to increased content of protein and balanced fatty acid and mineral composition as well as to extend the range of available gingerbread products. ^ 7 tbl, 2 ex

Description

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

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, subsequent cooling of the tea leaves and mixing it with margarine, 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 and sweet bakery products. - M .: Khlebprodinform, 2000. - P.24].

The disadvantage of this method of preparing custard cakes is low product quality, insufficient biological value due to protein deficiency, unbalanced chemical composition of essential mineral components, unsaturated fatty acids and lack of functional properties.

An object of the invention is to improve the quality indicators of gingerbread cookies, their nutritional and biological value, giving them functional properties by increasing the proportion of protein, balancing fatty acid and mineral compositions, expanding the range of gingerbread products.

To solve the technical problem of the invention, there is proposed a method for preparing custard gingerbread “Smile”, including the preparation of invert and sugar syrups, the preparation of tea leaves, its cooling, kneading dough from tea leaves, fat product, baking powder, molding, baking, glazing products, and directing them to the mat, new is that soy protein isolate is added to the tea leaves, a mixture of rapeseed oil and lecithin is used as a fat product, and when mixing dough, milk thistle meal is added, the dough is prepared at the following ratio of prescription components, kg per 1 ton of gingerbread:

Baking wheat flour 465.1 first grade Granulated sugar 284.3 Thistle meal 46.5 Rapeseed oil 69.8 Soy Protein Isolate 55.8 Lecithin 3.49 Invert syrup 89.5 Ammonium carbonate 3.69 Sodium bicarbonate 1.84 Drinking water 256,0

The technical result consists in improving the quality of custard cakes with improved quality indicators, nutritional and biological values, in giving them functional properties by increasing the proportion of protein, the balance of fatty acid and mineral compositions.

Milk thistle meal is a residual product that accumulates after the extraction of milk thistle seeds by the extraction method and contains valuable nutrients. The use of milk thistle meal in the production of flour confectionery makes it possible to enrich their chemical composition with protein, lipids, dietary fiber, vitamins, minerals and essential fatty acids.

The chemical composition of meal of various oilseeds is given in table 1.

Table 1 Name of indicators, units The value of indicators Sunflower meal Soybean meal Cottonseed meal Thistle meal Moisture% 8.0 9.0 10.0 7.2 Protein,% 39.0 48.9 52,5 21.88 Fat% 1,5 1,0 2.0 12.87 Fatty acids,% of the total: oleic 23.6 19.8 18.6 22 linoleic 52 50.9 50.8 61 linolenic - 10.3 - 1,5 Cellulose, % 23.0 3,5 10.6 27.38 Ash% 5.9 5.3 6.1 6.01 Vitamins mg / kg: B ₁ 3.6 1,2 2.2 1.4 In ₂ 0.4 0.3 0.6 1.4 E 45 63 42 47 Minerals, mg / kg: iron 124,4 9.2 15,2 145.7 magnesium 646.6 145.0 521.3 3516 calcium 748.6 212.0 260.6 11200 phosphorus 1081,2 198.0 1676.8 9600

A distinctive feature of milk thistle from other oilseeds is the presence in its seeds of the sum of flavolignans, called silymarin. The antioxidant effect of silymarin is due to its interaction with free radicals in the liver and their transformation into less aggressive compounds. Milk thistle flavonoids exhibit 10 times higher antioxidant activity than tocopherol [Shulpekova, Yu.O. Milk thistle flavonoids in the treatment of liver diseases [Text] / Yu.O. Shulpekova // Russian Medical Journal. - 2004. - No. 5. - p. 32-3 8].

Currently, the development of methods for fortifying flour confectionery products with protein is one of the most pressing problems of the food industry. Isolates are the most highly purified form of soy protein. They contain at least 90% protein on a completely dry substance. The digestibility of soy protein isolates by children aged 2 to 4 years was equivalent, and sometimes even exceeded the digestibility of proteins contained in milk, with the same level of their consumption. The recommended amino acid composition of the protein and the content of essential amino acids in soy protein products are presented in table 2.

table 2 Essential amino acids, mg / g protein Human daily requirement, mg / g protein The content in soy flour, mg / g protein Content in soya concentrates, mg / g protein The content in soy isolates, mg / g protein Histidine 16 26 25 28 Isoleucine 13 46 48 49 Leucine 19 78 79 82 Lysine 16 64 64 64 Methionine + cystine 17 26 28 26 Phenylalanine + tyrosine 19 88 89 92 Threonine 9 39 45 38 Tryptophan 5 fourteen 16 fourteen Valine 13 46 fifty fifty

An isolated protein is a fine powder with a neutral taste and smell [Soy protein products [Text] / Ed. Joseph J. Anderson. - M .: "Maktsentr", 2002. - 78 p.].

Recently, much attention has been paid to the introduction of rapeseed oil into the food industry, which, unlike many other vegetable oils, is rich in unsaturated fatty acids of the ω-3 family. The widespread use of rapeseed oil in the food industry was previously hindered by the increased content of toxic erucic acid in it, but now low and non-erucic varieties of rapeseed have been developed, from which oil with an erucic acid content that meets safety requirements is obtained. The quality indicators of refined deodorized rapeseed oil are presented in table 3.

Table 3 Name of indicator, units Indicator value Transparency Transparent Smell and taste Intrinsic to deodorized oil, odorless and odorless Color Yellow, a greenish tint is allowed. Peroxide value, mol of active oxygen / kg, no more 10 Acid number, mg KOH / g, not more than 0.6 Mass fraction of moisture and volatile substances,%, no more 0.15 Mass fraction of erucic acid,%, no more 5 Flash point of extraction oil, ° C 240

The use of rapeseed oil makes it possible to enrich products with iolone unsaturated fatty acids, as well as improve the ratio of ω-3: ω-6 fatty acids in the diet, which is extremely important due to the deficiency of ω-3 fatty acids in the traditional diet of Russians. The fatty acid composition of rapeseed oil is shown in table 4.

Table 4 Name of indicator Value Vitamin content: A (carotenoids), mg% next E (tocopherols), mg / kg 62 F (unsaturated fatty acids),% 94.6 of which: oleic acid,% of the total 55.8 linoleic acid,% of the total 22.6 linolenic acid,% of the total 10,4 The ratio of ω-6 / ω-3 unsaturated fatty acids 2.2: 1

The ratio of ω-6: ω-3 fatty acids of 2.2: 1 makes rapeseed oil a promising ingredient for therapeutic and prophylactic food products, in particular flour confectionery [Shcherbakov, V.G. Biochemistry and commodity science of oilseed raw materials [Text] / VG Shcherbakov. - M .: Agropromizdat, - 1991. - 304 s].

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

First, prepare an invert syrup. Water with a temperature of 70-80 ° C is poured into the container, granulated sugar is loaded, with constant stirring, the sugar is completely dissolved, citric acid is added to achieve a pH of 3.5-4.0, the mixture is heated to a temperature of 106-109 ° C, simmer for 30 minutes, after 30 minutes the resulting syrup is mixed with sodium bicarbonate. The resulting invert syrup is cooled to a temperature of 50-65 ° C.

Then sugar syrup is prepared, for which granulated sugar is dissolved in hot water at a temperature of 60-70 ° C. The resulting sugar 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 first-grade wheat flour and soy protein isolate are pre-fed into the kneading machine, mixed with pre-prepared sugar and invert syrups at a temperature of 50-65 ° 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, milk thistle meal, a mixture of rapeseed oil and lecithin, diluted in water ammonium carbonate and sodium bicarbonate are sequentially introduced into the cooled tea leaves and the dough is kneaded for 15 minutes.

Molding, baking, glazing, curing of gingerbread are carried out in the traditional way.

The method of preparation of custard gingerbread "Smile" is illustrated by the following examples, (kg per 1 ton of gingerbread):

Example 1 (prototype). Gingerbread custard dough was prepared in three stages: brewing flour, cooling the tea leaves and kneading the dough.

Pre-received invert syrup. 128.5 kg water was poured into the container at a temperature of 75 ° C, 148.5 kg of granulated sugar was loaded, the sugar was completely dissolved with constant stirring, 1.0 kg of citric acid was added to achieve a pH of 3.5, and heated the resulting mixture to a temperature of 107 ° C, boiled over low heat for 30 minutes, after 30 minutes the resulting syrup was mixed with 1.1 kg of sodium bicarbonate. The resulting invert syrup was cooled to a temperature of 60 ° C.

Then sugar syrup was prepared. To do this, 175.5 kg of sugar was dissolved in hot water in an amount of 128 kg with a temperature of 65 ° C. The resulting syrup was cooled to a temperature of at least 50 ° C and introduced into the mass of invert syrup.

Next, tea leaves were prepared, for which 530.0 kg of first-grade wheat flour was preliminarily fed into the kneading machine, it was mixed with previously prepared sugar and invert syrups at a temperature of 60 ° C. Mixing of the components was carried out at a speed of 20 s ^-1 for 10 minutes

Then the dough was kneaded; for this, 58.0 kg of margarine, 4.2 kg of ammonium carbonate and 0.9 kg of sodium bicarbonate, dry perfume were introduced into the cooled tea leaves. The brewed dough was cooled to a temperature of 26 ° C in the same kneading machine.

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

In gingerbread cookies, organoleptic and physicochemical parameters were determined, nutritional, biological and energy values and chemical composition were calculated, which are presented in Table 4-6.

Example 2. First, prepare an invert syrup. 139.4 kg of water with a temperature of 75 ° C is poured into the container, 118.4 kg of granulated sugar is loaded, the sugar is completely dissolved, 1.0 kg of citric acid is added to achieve pH 3.5, the mixture is heated to a temperature of 107 ° C, simmer for 30 minutes, after 30 minutes the resulting syrup is mixed with sodium bicarbonate, taken in an amount of 0.9 kg. The resulting invert syrup is cooled to a temperature of 60 ° C.

Then sugar syrup is prepared, for this: the prescription amount of granulated sugar 145.4 kg is dissolved in hot water in an amount of 128.0 kg with a temperature of 65 ° 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 first-grade wheat flour in the amount of 465.1 kg and soy protein isolate in the amount of 55.8 kg are pre-fed into the kneading machine, mixed with pre-prepared sugar and invert syrups at a temperature of 60 ° C. Mixing of the components is carried out at a speed of 20 s ^-1 for 10 minutes Then the dough is kneaded; for this purpose, milk thistle meal in the amount of 46.5 kg, a mixture of rapeseed oil 69.8 kg and lecithin 3.49 kg, diluted in water 3.69 kg of ammonium carbonate and 0.94 kg of sodium bicarbonate are successively introduced into the cooled tea leaves. , and make the dough for 15 minutes

Molding, baking, glazing, curing of gingerbread are carried out in the traditional way.

Organoleptic and physico-chemical parameters were determined in custard cakes, nutritional, biological and energy values and chemical composition were calculated, which are presented in table 5-7.

Table 5 Name of indicator Characteristics of finished products 1 (prototype) 2 Organoleptic Taste and smell Flavor-specific products Product specific to this item, taking into account flavors, with a pleasant taste of milk thistle meal Color Light brown Light brown with small specks of meal Shape, surface Correct, without dents Correct, without dents Kink view Baked product without traces of impurity, with uniform porosity Baked product without traces of impurity, with uniform porosity Physicochemical Specific volume, cm ³ / g 1.8 1.9 Alkalinity, hail 0.8 0.8 Wet% 125,4 152.4 Density, g / cm 0.56 0.53

Table 6 Amino acids Ideal protein, mg / 100 g protein product name 1 (prototype) 2 Content, mg / g protein Speed% Content, mg / g protein Speed% Valine fifty 45.7 91.4 36.7 73.3 Isoleucine 40 41.7 104.3 49.5 123.8 Leucine 70 78.3 111.9 79.3 113.3 Lysine 55 24.3 44,2 44,2 80.7 Methionine + cystine 35 34.3 97.9 20.5 58.6 Threonine 40 30,2 75,5 34.0 84.9 Phenylalanine + tyrosine 60 72.8 121,4 73.1 121.9 Tryptophan 10 9.7 97.0 12.7 126.5 KRAS,% - 58.35 39.30 BC,% - 50.25 60.70

Table 7 Indicators Daily requirement Nutrient content per 100 g of product The degree of satisfaction of daily needs,% 1 (prototype) 2 1 (prototype) 2 Proteins, g 75.0 5,4 12.9 7.2 17,2 Fats, g 83.0 5.2 6.8 6.3 8.2 Digestible carbohydrates, g 365,0 72.5 65.8 19.9 18.0 Mono-, disaccharides, g - 39.2 36,2 Starch, g - 33.6 31,0 Fiber, g 25.0 0,050 0,047 0.2 0.2 Minerals, mg sodium mg 2400 12.00 86,1164 0.5 potassium mg 3500 90.17 93.23 2.6 2.7 calcium, mg 1000 14.55 71.85 1,5 7.2 magnesium mg 400 22.61 40.65 5.7 10,2 phosphorus mg 1000 58.38 157.53 5.8 15.8 iron mg fourteen 1.15 2.79 8.2 19.9 Vitamins mg B1 (thiamine) 1,5 0,111 0.160 7.4 10.7 B2 (riboflavin) 1.8 0.316 0.351 17.6 19.5 PP (niacin) 20,0 1,053 0.972 5.3 4.9 Energy value, kJ / kcal 10465.0 / 2500.0 1499.0 / 358.1 1589.0 / 379.6 14.3 15,2

From table 5 it is seen that the Smile custard gingerbread with the addition of milk thistle meal, soy protein isolate, rapeseed oil and lecithin have the correct form, loosened structure with uniform porosity, specific volume increased by 6%, wettability - by 22%, and density decreased 5% compared with the prototype.

The improvement in organoleptic and physico-chemical parameters can be explained by the strengthening effect of soy protein isolate on the gluten frame of the dough, as a result of which it becomes more elastic and viscous, and the finished products are loosened, with a lower density, uniform porosity and softer, which leads to a decrease in effort when cutting.

As can be seen from tables 6, 7, the biological value of custard gingerbread increased by 20.8%, the ratio ω-3: ω-6 = 1: 3, Ca: P: Mg = 1: 1.9: 0.6 and the ratio of proteins and carbohydrates 1: 5 approached those recommended by the Institute of Nutrition RAMS.

The introduction of a smaller amount of soy protein isolate in the dough does not enrich the product with the required amount of protein, and also leads to unsatisfactory strengthening of the gluten frame, the finished product is blurry. Increasing the dosage of soy protein isolate contributes to the excessive strengthening of gluten, as a result of which the custard gingerbread has an unbroken structure.

When a smaller amount of milk thistle meal is added to the dough, the nutritional value of custard gingerbread is reduced, and an increase in the dosage of milk thistle meal contributes to a significant deterioration in organoleptic characteristics.

Reducing the dosage of rapeseed oil leads to insufficient enrichment of custard gingerbread with essential fatty acids, and an increase is not economically feasible.

With a decrease in the lecithin dosage, no changes in the quality of the finished products are observed, an increase in the lecithin dosage is economically disadvantageous.

The proposed method for making custard gingerbread “Smile” allows you to: improve the quality indicators of gingerbread cookies, their nutritional, biological and energy values, give them functional properties by increasing the proportion of protein, balancing fatty acid and mineral compositions, expand the range of gingerbread products.

Claims (1)

The method of preparation of custard gingerbread “Smile”, including the preparation of invert and sugar syrups, then the preparation of tea leaves, its cooling, kneading dough from tea leaves, fat product, baking powder, molding, baking, glazing products, and sending them to the stand, characterized in that soy protein isolate is additionally infused, a mixture of rapeseed oil and lecithin is used as a fat product, and when mixing dough, milk thistle meal is added, the dough is prepared in the following ratio of recipe components, kg per 1 ton of gingerbread:
First-grade wheat flour 465.1 Granulated sugar 284.3 Thistle meal 46.5 Rapeseed oil 69.8 Soy Protein Isolate 55.8 Lecithin 3.49 Invert syrup 89.5 Ammonium carbonate 3.69 Sodium bicarbonate 1.84 Drinking water 256,0