RU2430614C1 - Method for production of flour confectionery products of preventive purpose, composition for production of biscuit semi-product of preventive purpose, composition for production of gummy gingerbread of preventive purpose and composition for production of sugar cookie of preventive purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for production of flour confectionary products of preventive purpose involves dough preparation, moulding and baking dough semi-products. For the dough preparation one uses a preventive additive represented by arabinogalactan powder of Siberian and Gmelenii larch wood. The compositions of flour confectionary products of preventive purpose include prime grade bakery wheat flour, melange, sugar sand, treacle, margarine, starch, whole milk, culinary edible salt, carbon-ammonium salt, soda and vegetal raw material. The raw material is represented by the preventive additive i.e. arabinogalactan powder of Siberian and Gmelenii larch wood. The mixture components are taken at the specified ratio.

EFFECT: invention allows to produce products with preventive properties; the products have a high surface colour, a sweeter taste which allows to reduce sugar sand recipe quantity lowering the products calorie content.

4 cl, 6 dwg, 3 tbl, 22 ex

Description

The invention relates to the food industry and may find application in the production of flour confectionery products intended for preventive nutrition.

In recent years, great importance has been attached to the development of functional foods, i.e. products with, in addition to the usual nutritional value, additional preventive properties.

In the 80s of the XX century, the so-called theory of adequate nutrition was created, which focuses on dietary fiber. Dietary fiber is a general term that combines a wide range of substances that are not hydrolyzed by the digestive enzymes of humans and animals. These include cellulose, hemicelluloses, oligosaccharides, gums, pectin, resins and lignin. Scientific studies have proven that dietary fiber is very beneficial for the body. The World Health Organization has determined the recommended dose of dietary fiber intake - at least 30 g per day. Department of Nutrition and Nutrition at the US Academy of Sciences - 25-38 g [Dietary fiber: a new look at traditional supplements. / Food Ingredients Business, 2008, No. 3].

Dietary fiber by solubility in water is divided into soluble and insoluble. Soluble dietary fiber enters the colon in an unchanged form, where it is degraded by the microflora that live there, which contains the enzymes necessary to break down their polymer structure. Fermentation of dietary fiber by intestinal microflora leads to the formation of short-chain fatty acids, mainly butyric and propionic, which are extremely important for the normal functioning of not only the intestines, but the whole organism, which confirms the urgency of developing new food products containing such fibers.

From the prior art of this field it is known that the high energy intensity of products in modern conditions cannot serve as an indicator of their value. Excessive amounts of sugar, fats, eggs in flour confectionery products are not hygienically justified, therefore, reducing calories by partially replacing sugar, fat, nuts, condensed milk with processed products of various raw materials, expanding production using new non-traditional types of raw materials is also relevant.

One of the methods for preparing bakery products using non-traditional plant materials is the method for preparing preventive bakery products (patent RU 2362304 C1, A21D 2/36, A21D 8/02, published July 27, 2009) using Cetraria islandica lichen powder in an amount of 1-3 % to the mass of flour.

Common features of the proposed method with a known analogue is the use of non-traditional plant materials.

The disadvantage of this method is the use of plant materials, which does not increase the total sugar content in products and thus does not allow to reduce the proportion of added granulated sugar and calorie content, as well as the use of lichen powder is limited by the duration of its collection, production and is determined by the growth regions of Cetraria islandica.

One of the methods for the preparation of flour confectionery products using unconventional raw materials is the method of preparation of whipped flour confectionery products for medical and preventive purposes (patent RU 2335130 C1, A21D 13/00, published 10.10.2008) using amaranth flour instead of wheat flour.

Common features of the proposed method with a well-known analogue is the use of local non-traditional plant materials.

The disadvantage of the analogue is the use of plant materials, which does not increase the total sugar content in products and thus does not allow to reduce the proportion of added granulated sugar and calorie content, as well as the low processability of the process, which manifests itself in the use of special non-standard equipment for kneading the dough, namely a knocker operating at a kneading organ rotation frequency of 10-12 s ^-1 under an overpressure of 0.3-0.4 MPa. In addition, the patent does not contain information on the availability of amaranth flour on an industrial scale.

A known method of preparing a biscuit cake mix with the introduction of pectin-containing raw materials (patent RU 2182426 C2, A21D 13/08, published 05/20/2002).

A common feature of the proposed method with a well-known analogue is the use of plant polysaccharides, the sources of which are pumpkin milk and pumpkin and powder powdered semi-finished products that enrich the biscuit semi-finished product with biologically valuable nutrients: protein, pectin, vitamins gr. B, minerals.

The disadvantage of the analogue is the use of plant materials, which does not increase the total sugar content in products and thus does not allow to reduce the proportion of added granulated sugar and calorie content, as well as the lack of industrial production of these additives and immunostimulating properties of products based on them.

A known method for the production of confectionery using Jerusalem artichoke, which includes cooking the components of the recipe with the addition of dried Jerusalem artichoke powder while cooling the confectionery mass or mixing it with other components when heated to the melting temperature of the oils included in the recipe to obtain the basics of chocolate products, soft sweets, flour and other confectionery products and their fillings (patent RU 2130273 C1, A23G 3/00, A23L 1/052, published 05/20/1999). The introduction of dry powder from Jerusalem artichoke is carried out at temperatures not exceeding 80 ° C and its introduction is carried out at a rate of 1-10% relative to the weight of the components of the confectionery product, and in the case of receiving the filling of the confectionery product, its content can be up to 95% relative to the weight of the filling enriched with natural dietary supplement. The method allows to obtain products with high biological value due to the use of inulin-enriched supplements in combination with plant proteins, vitamins and trace elements in the formulations. A common feature of the proposed method with a known analogue is the receipt of confectionery products with therapeutic and prophylactic properties.

The disadvantage of this method is the use of plant materials, which does not increase the total sugar content in products and thus does not allow to reduce the proportion of applied prescription granulated sugar and calorie content, as well as the inaccessibility of therapeutic and preventive additives - Jerusalem artichoke powder (lack of its industrial production in Russia).

The prototype adopted a method for the production of flour confectionery on emulsion, in the preparation of which additionally make a combination of pectin and microcrystalline cellulose in an amount of 1-3% by weight of flour, while the ratio of pectin and microcrystalline cellulose is 0.5: 3-1: 2, technology disclosed in the description of patent RU 2161885, A21D 13/08, published on 01.20.2001.

Long cookies according to patent RU 2161885 were prepared on an emulsion from all the recipe components except flour: sugar, molasses, margarine, egg powder, vanilla powder, salt, soda and a combination of pectin and MCC in the amount of 3% by weight of flour, in the ratio of pectin and microcrystalline cellulose 1: 2. Then, mixing flour and emulsion, knead the dough with a humidity of 27% for 30 minutes at a temperature of 36-38 ° C. After kneading, the dough was aged for 15 minutes, then subjected to repeated rolling, molding and baking at a temperature of 220-240 ° C for 4-5 minutes. Ready long cookies met all the requirements of GOST 24901-89, the moisture content of the cookies was 6.7% (norm 5-9%), wetness 140% (norm - not less than 130%).

Sugar cookies according to patent RU 2161885 were prepared using pectin and microcrystalline cellulose similarly to a protracted liver under the following technological conditions: dough humidity - 19%, kneading time - 5-6 minutes, kneading temperature 27 ° С. After kneading, dough pieces were immediately formed and cookies baked in the same way as long ones. Cookies were prepared from the following recipe components: premium wheat flour, maize starch, powdered sugar, invert syrup, margarine, melange, salt, soda, ammonium carbonate, essence and a combination of pectin and cellulose in an amount of 2% by weight of flour, in a ratio of 1: 2. Ready cookies met all the requirements of GOST 24901-89. The humidity of the cookies was 4.5% (normal 3-9%), wetness - 160% (normal - not less than 150%).

Common features of the proposed method with the prototype (RU 2161885) are: obtaining flour confectionery products of a prophylactic orientation using dietary fiber.

The use of a combination of pectin and microcrystalline cellulose in the prototype reduces the amount of sugar and / or fat in the formulation of sugar and long cookies.

The disadvantages of this method are determined by the following factors: the absence of an increase in the intensity of coloring of the surface of the products, the absence of prebiotic and immunostimulating properties of microcrystalline cellulose, as well as the inaccessibility of pectin, because in Russia it is not produced. In addition, the use of a combination of microcrystalline cellulose and pectin was not carried out in the production technology of semi-finished biscuit and raw gingerbread.

A known composition for the production of biscuit cake mix, including premium-grade wheat flour, starch, sugar, melange and pectin-containing raw materials: pumpkin-milk and pumpkin-and-pumped powdered semi-finished products (RU 2182426 C2, A21D 13/08, published 05/20/2002).

A common feature of the claimed composition with a well-known analogue is the use of plant polysaccharides, the sources of which are pumpkin-milk and pumpkin-syrup semi-finished products.

The disadvantage of the composition is the use of plant materials, which does not increase the total sugar content in the products and thus does not allow to reduce the proportion of added granulated sugar and calorie content, as well as the lack of industrial production of these additives and immunostimulating properties of products based on them.

For the prototype composition for the production of biscuit cake mix from wheat flour as the closest in terms of the main component composition and the achieved result (quality indicators), a composition of wheat flour of the highest grade without the addition of biscuit cake mix is added (OST 10-060-95. Cakes and pastries. Technical conditions).

A disadvantage of the known composition is the reduced quality of the obtained products due to their low nutritional and biological value, as well as the lack of a preventive focus.

A known composition for the production of raw gingerbread, including wheat flour of the first grade, granulated sugar, ammonium carbonate, and additionally chickpea flour (RU 2240004 C2, A21D 13/08, published November 20, 2004).

A common feature of the claimed composition with a known analogue is the use of non-traditional plant materials.

The disadvantage of the composition of raw gingerbread with the addition of chickpea flour is the reduced quality of the product due to the high content of protein and fat in the product, which leads to an increase in the calorie content of the products. In addition, the use of chickpea flour does not increase the total sugar content in the products, and thus does not reduce the proportion of added granulated sugar.

For the prototype composition for the production of raw gingerbread from wheat flour as the closest in terms of the main component composition and the achieved result (quality indicators), the composition of wheat flour of the highest grade without the addition of raw gingerbread "Simferopol" (GOST 15810-96. Gingerbread confectionery products. General technical conditions).

A disadvantage of the known composition is the reduced quality of the obtained products due to their low nutritional and biological value, as well as the lack of a preventive focus.

A known composition for the production of sugar cookies using pectin and microcrystalline cellulose (RU 2161885, A21D 13/08, published 01/20/2001).

A common feature of the claimed composition with a known analogue is the use of dietary fiber, which contribute to the composition of the emulsion.

The disadvantage of the composition is the low quality of the product due to the lack of microbiological cellulose prebiotic and immunostimulating properties, as well as the lack of industrial production of pectin in Russia. In addition, the composition according to patent RU 2161885 does not allow to increase the intensity of coloring of the surface of the product during baking.

For the prototype composition for the production of sugar cookies from wheat flour as the closest in terms of the main component composition and the achieved result (quality indicators), a composition of premium wheat flour without the addition of Lemon sugar cookies was added (GOST 24901-89. Cookies. General specifications )

A disadvantage of the known composition is the low quality of the product due to the reduced nutritional and biological value, as well as the lack of preventive orientation in the obtained products.

The objective of the present invention is to develop formulations of flour confectionery products of a prophylactic orientation using available water-soluble polysaccharide - arabinogalactan, which has prebiotic and immunostimulating properties and is produced from local plant materials - Siberian larch and Gmelin.

The technical result of the claimed invention is to improve the quality of the finished product by increasing the nutritional value of flour confectionery products and imparting preventive properties to them, increasing the wettability and intensity of surface coloring of both semi-finished biscuit and sugar biscuits and raw gingerbread. The technical result of the claimed invention is also to increase the total sugar content in flour confectionery products, the taste of which at the same time becomes more sweet without unpleasant smacks and smells, which allows to reduce the share of the recipe amount of granulated sugar by adding arabinogalactan powder from Siberian larch and Gmelin as a recipe component, thereby reducing the calorie content of products.

The technical result is achieved by the fact that in the methods for the production of flour confectionery products of a prophylactic orientation, including the preparation of dough from flour, melange, granulated sugar, molasses, margarine, starch, whole milk, salt, baking powder and vegetable raw materials, molding and baking dough pieces, according to The invention uses plant arabinogalactan powder from Siberian larch and Gmelin as plant raw materials. Moreover, the powder of arabinogalactan from Siberian larch and Gmelin before mixing the dough is introduced directly into the flour, mixing, or added when mixing the emulsion.

The technical result is achieved by the fact that in the compositions for the production of semi-finished biscuit, raw gingerbread and sugar cookies of a prophylactic orientation, including premium wheat flour, melange, granulated sugar, molasses, margarine, starch, whole milk, salt, baking powder and vegetable raw materials, as plant materials, arabinogalactan powder from Siberian larch and Gmelin is used.

At the same time, in the process of manufacturing a biscuit cake mix, a composition containing premium baking wheat flour, granulated sugar, melange, arabinogalactan powder from Siberian larch and Gmelin is used in the following ratio of components by weight, kg:

Premium baking wheat flour 100.0 Granulated sugar 90.0 Melange 120.0 Siberian larch arabinogalactan powder and gmelin 0.5-4.0

In the process of production of raw gingerbread for the preparation of dough, a composition is used containing a mixture of premium wheat flour, granulated sugar, molasses, melange, margarine, carbon ammonium salt, soda and arabinogalactan powder from Siberian larch and Gmelin with the following ratio of components by weight, kg:

Premium baking wheat flour 100.0 Granulated sugar 55.0 Syrup 12.0 Melange 5.3 Margarine 10.3 Coal ammonium salt 0.94 Soda 0.34 Siberian larch arabinogalactan powder and gmelin 0.5-4.0

In the process of manufacturing sugar cookies, a composition is used to prepare the dough, which contains a mixture of premium wheat flour, starch, powdered sugar, molasses, margarine, whole milk, melange, common salt, carbon ammonium salt, soda and arabinogalactan powder from Siberian larch and Gmelin with the following ratio of components by weight, kg:

Premium baking wheat flour 100.0 Starch 7.4 Powdered sugar 32,5 Syrup 2.5 Margarine 20,0 Whole milk 3,5 Melange 9.0 Edible salt 0.74 Coal ammonium salt 0.1 Soda 0.74 Siberian larch arabinogalactan powder and gmelin 0.5-4.0

A significant advantage of the proposed method is the availability of a functional additive - arabinogalactan, the production of which is carried out in Russia on an industrial scale.

Arabinogalactan (AH) - a promising functional additive to food products, is a water-soluble polysaccharide whose macromolecules have a highly branched structure; the main chain consists of galactopyranosyl units connected by β- (1 → 3) bonds, the side chains are various combinations of galactopyranosyl and arabinofuranosyl residues connected by β- (1 → 6) bonds. AH is characterized by low toxicity (does not show acute toxicity at a dose of 5000 mg / kg body weight and chronic toxicity - at a dose of 500 mg / kg per day or LD ₅₀ > 5000 mg / kg body weight) and high biological activity (prebiotic, immunostimulating, hypolipidemic , gastro- and hepatoprotective, etc.) [Medvedeva E.N., Babkin V.A., Ostroukhova L.A. Larch arabinogalactan - properties and prospects of use (review). // Chemistry of plant materials. 2003. No1. S.27-37].

Arabinogalactan is a soluble dietary fiber. Clinical trials on humans and animals have established that it has the properties of a prebiotic [http://www.larex.com/group.htm].

Prebiotics are food substances, including dietary fiber, which selectively stimulate the growth and activity of the normal intestinal microflora - bifidobacteria and lactobacilli, which are called probiotics. These bacteria are extremely important for the health of the digestive and immune systems of the body. In recent years, great interest has been shown in prebiotic products.

It is proved that hypertension promotes the formation of short-chain fatty acids in the intestine. Due to its resistance to digestion by human digestive system enzymes, AH has a very low calorie level (less than 2 kcal / 100 g). It has been proven that it is absolutely safe for teeth. Being a soluble dietary fiber, AH improves nutrition, absorption and maintaining a healthy gastrointestinal tract and can be recommended as a nutraceutical or functional food supplement in a daily diet. From a clinical point of view, this is a very attractive product, since its regular intake can maintain normal immunity not only through direct exposure, but also through effects on intestinal bacteria, which, in turn, help the complex immune system of a person to function more reliably. The safety of hypertension from larch has been officially certified by the USA Food and Drug Administration (Agency Response Letter GRAS Notice No. GRN 000084 February 25, 1964, 30 FR 2430; 21 CFR 172. 610), and since 1965. It is used in the USA as a food supplement.

Based on it, nutritional supplements "ImmunEnhancer ™ AG", "FiberAid" and "ClearTrac ™ AG" and others [http://www.larex.com/group.html] are developed. Arabinogalactan mixes well with all types of food and drinks, without affecting the taste of the products. For use in the food industry, the very valuable properties of AG are its good solubility in cold water and the low viscosity of its concentrated solutions, high dispersing ability, lack of smell and taste, and stability in an acidic environment and during heat treatment. The ability of hypertension to bind fat and retain moisture, along with other beneficial properties, expands the prospect of using it in dietary nutrition.

Physiologically beneficial effects in humans and animals are noted with arabinogalactan intake of 1.5 g / day (~ 20 mg / kg body weight). For food, finished products containing a minimum AH of 60 mg / kg body weight (~ 4.5 g / day) are recommended [Ohr L.M. Prepared Foods. 2001. V.170, No. 1. P.55]. In our country, according to the List approved by the Chief Sanitary Inspector of the Russian Federation, an adequate level of AH consumption is 10 g / day, and the upper allowable level is 20 g per day [Rational nutrition. Recommended levels of intake of food and biologically active substances. // Methodical recommendations MP 2.3.1. 19150-04. Approved July 2, 2004]. Arabinogalactan is registered under the code E409 in the Codex of the Food Committee of the World Health Organization (FAO / WHO) for food products as a stabilizer of emulsions and thickener. In our country, it is approved for use as an additive to food products by regulatory legal acts of SanPiN 2.3.2.1078-01 (p. 120, E409).

The source for industrial production of arabinogalactan is larch wood, containing up to 20% of this polysaccharide.

A technological, economically viable and environmentally safe method for producing arabinogalactan of high purity, protected by a patent, has been proposed at the Laboratory of Wood Chemistry, IRIH SB RAS [RF Patent No. 2256668. A method of obtaining arabinogalactan. / Babkin V.A., Kolzunova L.G., Medvedeva E.N., Malkov Yu.A., Ostroukhova L.A. Publ. 07/20/2005. Bull. No. 20]. This method underlies the developed technology for the industrial production of arabinogalactan from Siberian larch and Gmelin larch, which was carried out on an industrial scale by INPF Wood Chemistry LLC (Irkutsk). Produced by the company arabinogalactan (FibrolarS) is approved as a raw material for the production of biologically active additives [FibrolarS (Raw materials for the manufacture of biologically active food additives) TU 9363-021-39094141-08 (Instead of TU 9363-015-39094141-03) San.-epide . bookmark No. 77.99.03.003.T.001137.05.08 dated 05/29/2008]. On its basis, a biologically active food supplement “Fibrolar” has been developed [Sanitary and Epidemiological Conclusion No. 77.99.20.936. B.000165.02.04 of 02/11/2004].

Arabinogalactan, produced from Siberian larch and Gmelin wood (FibrolarS), is a water-soluble polysaccharide with a molecular weight of 15-18 kDa. Its quality indicators correspond to the requirements of TU 9363-021-39094141-08, given in the table.

№№ p.p. The name of indicators Regulatory requirements Test results one Description amorphous powder from white to light cream color, odorless corresponds to 2 Authenticity quality response confirmed by four Mass loss on drying no more than 7% 3.25% 5 Flavonoid (dihydroquercetin) content no more than 1,5% 0.98% 6 Microbiological indicators: KMAFANM, KOE / g no more than 5 × 10 ⁴ corresponds to Yeast and mold mushrooms, 1 g no more than 10 ² corresponds to BGKP (coli form) in 0.1 g not allowed are absent Pathogenic, including salmonella, 25.0 g not allowed are absent E. coli, 1 g not allowed are absent 7 Toxic elements: Lead mg / kg no more than: 1,0 corresponds to Cadmium mg / kg no more than: 0,1 corresponds to Arsenic, mg / kg no more than: 0,2 corresponds to Mercury mg / kg no more than: 0,03 corresponds to 8 The content of radionuclides: Cesium-137 no more than 200 Bq / kg corresponds to Strontium-90 no more than 100 Bq / kg corresponds to 9 Pesticide content: Hexachlorocyclohexane no more than 0.5 mg / kg corresponds to (α, β, γ-isomers) not more than 0.02 mg / kg corresponds to DDT and its metabolites not allowed absent Heptachloraldrin not allowed absent

It is known to use dietary fiber of plant origin in confectionery for the production of preventive products, for example, soluble dietary fiber Fibregum, acacia gum processing product, in the production of sugar cookies [Suyuncheva B.O., Nikolaenko I.V. The use of dietary fiber Fibregum in the production of sugar cookies. / Collection of scientific papers of SevKavSTU. Series "Food". 2005. No. 1 http://www.ncstu.ru]. In addition to the nutritional function (enrichment with dietary fiber), it also exhibits a technological one, influencing the quality of gluten. Fibregum introduced into the dough dilutes it, making it more plastic, reducing its stickiness and increasing viscosity and elasticity. Having low energy value, Fibregum does not increase the calorie content of the product. Fibregum contains polysaccharides, so it allows you to reduce the amount of sucrose introduced, thereby reducing the calorie content of sugar cookies, referring the product to diet.

The effects of dietary fiber Fibregum on the manufacturing process of bakery and flour confectionery products are also known. Soluble fiber was added in dosages from 1 to 10%. Control was samples without additives. In experimental samples, in comparison with the control, an intensification of gas formation of the test during fermentation was noted. The relaxing effect of Fibregum on the gluten of wheat flour due to the dehydrating effect of the reducing sugars of arabinogalactan has been established. The highest liquefaction of gluten is observed with a dosage of Fibregum more than 5% by weight of flour. This increases the elasticity of the test and its adhesive properties. Therefore, when making an additive in an amount of more than 5%, a decrease in the amount of water is necessary. The addition of Fibregum has a positive effect on the structure of the dough in the production of sugar cookies, as flour with a low gluten is recommended for its preparation.

In the study of the influence of the dosage of Fibregum on the fermentation process of the test, an intensification of the fermentative activity of yeast and an increase in acidity were established. Finished products were characterized by a large specific volume, finer, uniform and thin-walled porosity, pleasant taste, aroma and intensely colored crust. The samples with a 3% Fibregum additive had the highest specific volume and porosity. In the recipes of bakery products involving the addition of granulated sugar of more than 7%, it is recommended to replace no more than 3% of sugar with an equivalent amount of Fibregum additive with recalculation by humidity [Suyuncheva B.O., Getman A.A., Nikolaenko I.V. Study of the possibility of using soluble dietary fiber in the production of bakery and confectionery products. / Collection of scientific papers of SevKavSTU. Series "Food". 2005. No. 1 http://www.ncstu.ru].

In the claimed group of inventions, in contrast to the known solution, the possibility of obtaining flour confectionery products of a prophylactic orientation in industrial production using an affordable domestic prophylactic additive that completely remains in the finished product, and is not destroyed during the production process, is shown, which determines the preventive focus of confectionery products. In addition, the introduction of arabinogalactan powder from Siberian larch and Gmelin increases the sweet taste of the products, which reduces the prescription amount of granulated sugar to 10-15%. This is a unique property that allows you to use the claimed technology for the manufacture of flour confectionery products for industrial production, getting stably conditioned products with low energy value.

From the prior art it is not known about the effect of dietary fiber of plant origin on the increase in the sweetness of products at the same time as the total amount of added additives in the composition of products as a result of the manufacturing process is quantitatively, thus, the claimed group of inventions meets the patentability condition “inventive step”.

So, it is shown that when arabinogalactan is added to flour in an amount of 1-2%, the quality of bread increases [Ermakova M.F., Chistyakova A.K., Schukina L.V., Pshenichnikova T.A., Medvedeva E.N., Neverova N.A., Belovezhets L.A., Babkin V.A. The effect of arabinogalactan isolated from Siberian larch wood on the baking advantages of soft wheat flour and the quality of bread. // Chemistry of plant materials. - 2009. - No. 1 - p. 161-166]. However, the utilization of arabinogalactan by yeast occurs. The highest quality bread is obtained with the full consumption of arabinogalactan (1% supplement). Residual amounts of arabinogalactan adversely affect the quality of the bread. A high dose of the additive (5% by weight of flour) leads to a sharp deterioration in the appearance and organoleptic characteristics of bread. The addition of arabinogalactan (up to 1%) is recommended to improve the quality of yeast bakery products without giving them preventive properties.

A feature of the claimed technical solution is that the developed technology for the production of preventive flour confectionery products allows to enrich products with a water-soluble polysaccharide arabinogalactan with prebiotic and immunostimulating activity, while it was found that arabinogalactan is not consumed during the process.

The arabinogalactan powder from Siberian larch and Gmelin is introduced when mixing the dough by mixing with flour or when mixing the emulsion, which allows you to evenly distribute the additive throughout the mass of the dough.

The invention is illustrated by images of flour confectionery, where Fig. 1 shows sections of a biscuit cake mix of premium wheat flour prepared in a cold way - without making powder - 0% (control); the claimed method - 0.5%, 1%, 2%, 3%, 4%; and beyond the upper limit - 5%;

figure 2 presents sections of raw gingerbread from wheat flour of the highest grade, prepared on an emulsion - without making powder - 0% (control); the claimed method - 0.5%, 1%, 2%, 3%, 4%; and beyond the upper limit - 5%;

figure 3 presents sections of sugar biscuits from wheat flour of the highest grade, prepared on an emulsion - without making powder - 0% (control); the claimed method - 0.5%, 1%, 2%, 3%, 4%; and beyond the upper limit - 5%;

Fig. 4 shows sections of a biscuit cake mix of premium wheat flour prepared by the cold method — without adding powder — 0% and a reduced prescription amount of granulated sugar by 10% (control, above); the claimed method - 3% arabinogalactan and a reduced prescription amount of granulated sugar by 10% (bottom);

figure 5 shows the appearance of raw gingerbread from wheat flour of the highest grade, prepared on an emulsion - without making powder - 0% and a reduced prescription amount of granulated sugar by 15% (control, left); the claimed method - 3% arabinogalactan and a reduced prescription amount of granulated sugar by 15% (right);

figure 6 presents sections of sugar cookies from wheat flour of the highest grade, prepared on an emulsion - without making powder - 0% and a reduced prescription amount of granulated sugar by 15% (control, left); the claimed method - 3% arabinogalactan and a reduced prescription amount of granulated sugar by 15% (right).

A method for the production of flour confectionery products of a prophylactic orientation is as follows.

The method includes the preparation of dough from flour, melange, granulated sugar, molasses, margarine, starch, whole milk, salt and baking powder with the introduction of vegetable raw materials, molding and baking dough biscuits semi-finished products, raw gingerbread and sugar cookies.

According to the invention, arabinogalactan powder from Siberian larch and Gmelin (FibrolarS), produced in accordance with TU 9363-021-39094141-08 LLC INPF Wood Chemistry (Irkutsk), was used as plant material.

The dough for semi-finished biscuit is prepared in the cold way, and for sugar cookies and raw gingerbread - on emulsion. For control, a sample was selected without introducing arabinogalactan powder from Siberian larch and Gmelin (FibrolarS).

At the same time, in the production process of the biscuit cake mix, for the preparation of the dough, a composition is used that contains premium wheat flour, granulated sugar, melange, arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) with the following ratio of components, by weight, kg:

Premium baking wheat flour 100.0 Granulated sugar 90.0 Melange 120.0 Larch arabinogalactan powder Siberian and Gmelin (FibrolarS) 0.5-5.0 Water By calculation

The cold method for the production of semi-finished biscuit from premium wheat flour with the addition of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) is carried out as follows.

Initially, the melange is knocked down with granulated sugar for 25-45 minutes. The finished mass increases in volume by 2.5-3 times, acquires a light cream shade, granulated sugar is completely dissolved in it. Then, flour mixed with arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) is introduced and mixed with a downed mass of 10-15 s. The arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) can also be applied together with melange and granulated sugar before whipping the mass.

The resulting test, which has a liquid consistency, is given a rectangular, square or round shape, having previously greased the molds with grease or lined them with paper. Forms are filled with dough for 3/4 of the height of the sides. The semi-finished product is baked for 40-65 minutes at a temperature of 190-220 ° C or for 65-70 minutes at a temperature of 170-175 ° C.

In order to establish dosages of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS), laboratory test baking was carried out.

Example 1. Arabinogalactan powder was added in an amount of 0.5% by weight of flour.

Example 2. Arabinogalactan powder was introduced in an amount of 1% by weight of flour.

Example 3. Arabinogalactan powder was added in an amount of 2% by weight of flour.

Example 4. Arabinogalactan powder was introduced in an amount of 3% by weight of flour.

Example 5. Arabinogalactan powder was added in an amount of 4% by weight of flour.

Example 6. Arabinogalactan powder was added in an amount of 5% by weight of flour.

The properties of the biscuit cake mix obtained from the proposed composition from premium wheat flour prepared by the cold method are summarized in table 1.

From table 1 it follows that the best option is to add no more than 4% arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) to the mass of flour. The introduction of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) into the formulation in an amount of more than 4% of the total mass of flour negatively affects the quality of the biscuit cake mix. The product in this case has a finely porous, elastic crumb structure, but with a pronounced grayish tint.

In the process of production of raw gingerbread for the preparation of dough, a composition is used containing a mixture of premium wheat flour, granulated sugar, molasses, melange, margarine, carbon ammonium salt, soda and arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) with the following ratio of components by weight kg:

Premium baking wheat flour 100.0 Granulated sugar 55.0 Syrup 12.0 Melange 5.3 Margarine 10.3 Coal ammonium salt 0.94 Soda 0.34 Larch arabinogalactan powder Siberian and Gmelin (FibrolarS) 0.5-5.0 Water By calculation

Preparation of dough for raw gingerbread on emulsion is as follows.

First, the emulsion is kneaded: all raw materials, with the exception of flour and chemical disintegrants, are mixed for 2-10 minutes in a kneading machine at a rotational speed of the blades of 12-14 rpm. After mixing the raw materials, disintegrants dissolved in water and flour mixed with arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) are added to the kneading machine. Kneading of the dough is continued for 4-12 minutes and stopped after receiving a homogeneous mass of evenly distributed raw materials of binder and loose consistency. The arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) can also be applied together with all the raw materials when mixing the emulsion. The prepared dough is subjected to molding and baked dough pieces at a temperature of 220-240 ° C.

Example 7. Arabinogalactan powder was added in an amount of 0.5% by weight of flour.

Example 8. Arabinogalactan powder was introduced in an amount of 1% by weight of flour.

Example 9. Arabinogalactan powder was introduced in an amount of 2% by weight of flour.

Example 10. Arabinogalactan powder was introduced in an amount of 3% by weight of flour.

Example 11. Arabinogalactan powder was added in an amount of 4% by weight of flour.

Example 12. Arabinogalactan powder was introduced in an amount of 5% by weight of flour.

The properties of raw gingerbread obtained from the proposed composition of premium wheat flour prepared on an emulsion are summarized in table 1.

It follows from the table that products prepared on an emulsion with arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) no more than 4% by weight of flour also have the best quality indicators.

In the process of manufacturing sugar cookies, a composition is used to prepare the dough, containing a mixture of premium wheat flour, starch, powdered sugar, molasses, margarine, whole milk, melange, table salt, carbon ammonium salt, soda and arabinogalactan powder from Siberian larch and Gmelin ( FibrolarS) in the following ratio of components by weight, kg:

Premium baking wheat flour 100.0 Starch 7.4 Powdered sugar 32,5 Syrup 2.5 Margarine 20,0 Whole milk 3,5 Melange 9.0 Edible salt 0.74 Coal ammonium salt 0.1 Soda 0.74 Larch arabinogalactan powder Siberian and Gmelin (FibrolarS) 0.5-5.0 Water By calculation

The preparation of the dough for the production of sugar biscuits from wheat flour of the highest grade with the addition of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) is carried out as follows.

The dough is kneaded on a pre-prepared emulsion, which is prepared from all types of raw materials of the formulation, except flour and starch, in a kneading machine. Sugar, molasses, fat, whole milk, melange, baking powder and salt are successively loaded, the last two components are pre-dissolved in a small amount of water taken from the calculated amount per batch and mixed vigorously for 5 minutes. Flour mixed with arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) and starch is added to the finished emulsion, loading them on the move of the kneading machine. Knead for 1-5 minutes.

The arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) can also be applied together with all the raw materials when mixing the emulsion. The prepared dough is subjected to molding and baked products in the oven at a temperature of 240-260 ° C.

Example 13. Arabinogalactan powder was introduced in an amount of 0.5% by weight of flour.

Example 14. The powder of arabinogalactan was introduced in an amount of 1% by weight of flour.

Example 15. Arabinogalactan powder was introduced in an amount of 2% by weight of flour.

Example 16. Arabinogalactan powder was added in an amount of 3% by weight of flour.

Example 17. Arabinogalactan powder was added in an amount of 4% by weight of flour.

Example 18. Arabinogalactan powder was added in an amount of 5% by weight of flour.

The properties of sugar biscuits obtained from the proposed composition of premium wheat flour are summarized in table 1.

From table 1 it follows that when making arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) in an amount of not more than 4%, an improvement in such product indices as wetness, mass fraction of total sugar is observed. The surface of sugar cookies acquires a pleasant golden color, the taste becomes more sweet. The introduction of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) in an amount of more than 4% affects the organoleptic characteristics of the finished product, sugar cookies turn grayish.

When analyzing the organoleptic characteristics of flour confectionery products, an increase in sweetness was revealed with the addition of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) in an amount of up to 4%, as a result of test baking of confectionery products simultaneously with the addition of 3% arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) and a decrease in the proportion of the recipe amount of granulated sugar by 3, 5, 10 and 15%.

Example 19. The powder of arabinogalactan was introduced in an amount of 3% by weight of flour, the prescription amount of granulated sugar was reduced by 3%.

Example 20. The powder of arabinogalactan was introduced in an amount of 3% by weight of flour, the prescription amount of granulated sugar was reduced by 5%.

Example 21. The powder of arabinogalactan was introduced in an amount of 3% by weight of flour, the prescription amount of granulated sugar was reduced by 10%.

Example 22. The powder of arabinogalactan was introduced in an amount of 3% by weight of flour, the prescription amount of granulated sugar was reduced by 15%.

The properties of the semi-finished biscuit, sugar biscuits and raw gingerbread obtained from the proposed composition are summarized in table 2.

From table 2 it follows that the introduction of arabinogalactan powder from Siberian larch and Gmelin (FibrolarS) in an amount of 3% by weight of flour allows to reduce the prescription amount of granulated sugar for biscuit cake mix by 10%, and for sugar biscuits and raw gingerbread by 15%, with this is not observed deterioration of organoleptic indicators of product quality, but there is a decrease in the calorie content of flour confectionery.

The experimental justification confirms that the inventive method allows the use of arabinogalactan powder from Siberian larch and Gmelin in the composition for the preparation of flour confectionery. The additive increases the nutritional value of products, enriching them with water-soluble dietary fiber with a prebiotic and immunostimulating effect, while reducing energy value by reducing the recipe amount of granulated sugar.

Due to this, flour confectionery products containing arabinogalactan powder from Siberian larch and Gmelin can be recommended for preventive nutrition of people working in harmful and extreme conditions, in particular rescuers, military, athletes, etc., as well as children.

Table 1 The indicators of semi-finished biscuit, raw gingerbread and sugar cookies made from premium wheat flour Name of indicator GOST indicator The amount of arabinogalactan,% by weight of flour 0 0.5 one 2 3 four 5 Mass fraction of fat no more,% p / f 9.0 6.0 8.6 7.7 7.7 5.9 6.8 8.6 gingerbread cookies 27.0 6.1 4.4 5,6 4.0 3,1 4.6 4.9 biscuits 7.0-26.0 12,4 14.7 14.7 14.8 14.7 14.9 14.7 Wetness, units p / f no more than 450,0 277.9 313.0 314.4 336.5 412.5 374.2 301.3 gingerbread cookies - 163.1 172.1 174.1 176.2 202.3 174.4 165.8 biscuits not less than 150 150 157 210 250 256 246 231 Mass fraction of total sugar no more than,% p / f 54,4 33.0 34.0 35.0 35.3 35.9 37.5 38,4 gingerbread cookies 30.0-59.0 28,2 29.2 29.7 30.9 31,2 31,2 32.9 biscuits 27.0 12.5 16.1 19.3 20,4 201.0 22.2 22.7 The content of arabino-galactan,% p / f - - 0.75 1,50 2.00 3.82 4,51 4.63 gingerbread cookies - - 0.84 1.77 1.93 3.77 4.00 6.55 biscuits - - 0.7 1.26 2.64 3.31 4.96 6.36

table 2 Indices of semi-finished biscuit, raw gingerbread and sugar biscuits from premium wheat flour, 3% arabinogalactan powder and a reduced prescription amount of granulated sugar Name of indicator Reduced prescription granulated sugar with 3% arabinogalactan powder 3% 5% on 10% 15% 0 3% hypertension 0 3% hypertension 0 3% hypertension 0 3% hypertension Mass fraction of fat no more,% p / f 6.2 7.5 6.6 7.9 5,6 6.7 5.5 7.9 gingerbread cookies 5.3 4.2 4.2 5,6 4,5 7.8 6.3 4.4 biscuits 11.89 11.86 11.60 11.60 11.70 11.77 11.60 11.8 Wetness, units p / f 322.1 394.9 310.7 333.5 319.8 363.9 350.7 384.3 gingerbread cookies 168.8 174.6 175.5 180.9 179.4 181.5 169.9 172.1 biscuits 165 255 155 266 157 258 160 262 Mass fraction of total sugar no more than,% p / f 30.8 32,0 30,2 35.65 29.2 31.04 26.53 28.49 gingerbread cookies 27.8 31.7 27.3 30.9 25.0 29.7 24.0 27.9 biscuits 12 twenty 11.8 19,4 11.1 18.5 10.6 16 The content of arabinogalactan,% p / f - 2.81 - 3,55 - 3.02 - 3.02 gingerbread cookies - 3.73 - 3.39 - 2.94 - 2,33 biscuits - 3.96 - 3.80 - 3,50 - 3.30

Claims (4)

1. The method of production of flour confectionery products of a prophylactic orientation, including the preparation of dough, molding and baking dough pieces of flour confectionery products, characterized in that for the preparation of the test as a prophylactic additive use arabinogalactan powder from Siberian larch and Gmelin powder. 2. A composition for the production of biscuit semi-finished products of a prophylactic orientation, including premium-grade baking wheat flour, granulated sugar and melange, and plant materials, characterized in that a prophylactic additive is used as plant materials - arabinogalactan powder from Siberian larch and Gmelin in the following ratio of components according to weight, kg:
premium baking wheat flour 100.0 granulated sugar 90.0 melange 120.0 arabinogalactan powder from Siberian larch and gmelin 0.5-4.0 3. A composition for the production of raw gingerbread of a prophylactic orientation, including premium-grade baking wheat flour, granulated sugar, molasses, melange, margarine, carbon ammonium salt, soda and vegetable raw materials, characterized in that a prophylactic additive — arabinogalactan powder from Siberian larch and Gmelin in the following ratio of components by weight, kg:
premium baking wheat flour 100.0 granulated sugar 55.0 syrup 12.0 melange 5.3 margarine 10.3 ammonium carbonate 0.94 soda 0.34 arabinogalactan powder from Siberian larch and gmelin 0.5-4.0 4. Composition for the production of preventive sugar cookies, including premium wheat flour, starch, powdered sugar, molasses, margarine, whole milk, melange, edible salt, carbon ammonium salt, soda and vegetable raw materials, characterized in that as vegetable raw materials use a preventive additive - arabinogalactan powder from Siberian larch and Gmelin in the following ratio of components by weight, kg:
premium baking wheat flour 100.0 starch 7.4 powdered sugar 32,5 syrup 2,5 margarine 20,0 whole milk 3,5 melange 9.0 food salt 0.74 ammonium carbonate 0.1 soda 0.74 arabinogalactan powder from Siberian larch and gmelin 0.5-4.0

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