RU2447664C2 - Food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to food products of cereal crops and may be applied in everyday and prophylactic alimentation. The food product has a porous structure formed by flakes, chaotically positioned and caked to one another, produced of soaked or sprouted or steamed out grains, seeds, grits or their combinations whereof a semi-product is produced by way of free placement which semi-products has undergone baking. Other components may be additionally introduced into the product composition. The additional components may be introduced in the form of powders, slices, solutions, emulsions, suspensions.

EFFECT: invention allows to produce products with high consumer properties, easy digestibility, high nutritive value, dietary and preventive properties, to exclude the necessity of introduction of yeast, baking powders, preserving agents disimproving the products quality as a final result.

2 cl, 2 dwg

Description

The invention relates to the food industry, namely to food products mainly from cereals, and can be used for everyday and preventive nutrition.

Known bread and bakery products, representing the porous structure of the crumb, enclosed in a compacted crust, obtained by baking a molded foaming (loosening) billets from plastic dough made from flour, yeast (baking powder) and various kinds of additives / 1 /.

With external attractiveness, high porosity and softness, such products are of little value for the normal functioning of our body, since when grinding grain, biologically and physiologically active substances, macro- and microelements are removed, and many of the disintegrants and additives are even dangerous.

Also known is grain bread from processed plant material in water until sprouts appear, crushed and mixed with saline and yeast / 2 /.

This well-known product contains fiber, which is its advantage. However, it has a higher density, is heavier, and therefore unfavorable for the gastrointestinal tract. In addition, the yeast eats biologically, physiologically active substances and monosaccharides - the most valuable substances of the germinated grain for our body.

The closest to the proposed are bakery and confectionery products, the peculiarity of which is that as a raw material for the preparation of dough use cereal or a mixture of flour and cereal from pre-soaked, sprouted or steamed grain / 3 /.

In appearance, these products are almost no different from flour bakery and confectionery products, but surpass them in quality and consumer properties. However, their manufacture also requires the use of yeast or cultivators to provide a porous structure.

The objective of the present invention is to provide high-tech manufacturing of various products, eliminating the need for the introduction of yeast, disintegrants, preservatives and other additives that ultimately worsen the quality of the products, while ensuring high consumer properties, including easy digestibility, high nutritional value, dietary and preventive properties of healthy nutrition and originality of products.

This goal is achieved by the fact that the proposed food product, the porous structure of which is formed by randomly spaced, sintered flakes, obtained from soaked or sprouted, or steamed grains, seeds, cereals, or combinations thereof, from which a blank that has passed the process is formed by free placement baking, while other components can be added to its composition.

Additional components can be introduced in the form of powders, slices, solutions, emulsions, suspensions.

At the same time, if desired or in accordance with the recipe, a variety of additives can be introduced, for example vegetables, fruits, spices, etc.

The offered products are very original - they can look like “hedgehogs” on the outside, and inside there is a porous structure of randomly located sintered flakes, which gives the products an originality. They are peculiar, their organoleptic properties are specific - fragrant bread, bakery and confectionery products with a peculiar pleasant taste, elastic crumb, do not stale for a long time. You can bake it completely without any additives, including without salt, without yeast, or on the contrary, you can enter almost any additives in any form: in the form of powders, slices, in the form of solutions, emulsions, suspensions, etc. that provides high manufacturability and the ability to produce a variety of products.

The use of whole grain as a raw material, and even more so sprouted, provides a product with even higher consumer properties, their easy digestibility, high nutritional value, dietary and preventive properties of healthy nutrition. Eliminating the need for the introduction of yeast, baking powder, preservatives and other additives that ultimately worsen the quality, can further improve the consumer properties of the product.

Comparison of the proposed solution with the prototype allows us to conclude that the proposed object meets the criterion of "novelty."

Bread and bakery products in the form of a porous crumb structure enclosed in a compacted crust, which are obtained by baking a molded foaming (loosening) preform from plastic dough made from flour, or from flour and / or grain, yeast, baking powder and various additives are known are widely used and are one of the staple foods. Their advantage is precisely the porosity of the structure. But the need to use yeast, baking powder and other structuring additives does not allow to preserve the valuable properties of the starting products, in particular grain, and especially germinated, because during the manufacturing process, a significant part, and often even completely, biologically and physiologically active substances, monosaccharides, macro- and microelements, and other substances most valuable to our body, are lost.

The food product proposed according to the claimed invention also has a porous structure, but its formation does not require any blowing agents, such as yeast, baking powder, structuring additives, etc. The porous structure is formed by randomly arranged, sintering flakes, obtained from soaked or steamed or sprouted seeds, or from soaked or steamed cereals, or from combinations thereof. Moreover, a variety of additives and components, for example vegetables, fruits, spices, etc., can be introduced into these products, if desired or in accordance with the recipe, to further ennoble the product and enhance its healing properties.

Thus, despite the fact that products with a porous structure are widely known, the products we offer are characterized by a new structure - the structure of randomly sintered flakes (petals), obtained from soaked or sprouted, or steamed grains or seeds, or from soaked, or steamed cereals, or from combinations thereof. The new structure of the object of the claimed invention can significantly improve consumer, nutritional quality of products and expand their range.

All of the above allows us to conclude that the claimed object meets the criterion of "inventive step".

The invention is illustrated by drawings.

Figure 1 shows schematically the structure of known bakery products.

Figure 2 schematically shows the structure of the food product according to the invention.

The microflora resulting from the vital activity, in particular yeast, or the decomposition of disintegrants in the plastic mass of the dough 1, the gas bubbles 2 foam, loosen the plastic mass of the dough, resulting in the structure of known bakery and confectionery products shown in Fig. 1. This structure is fixed due to physico-chemical transformations in the test during baking of the product. At the same time, a crust 3 is formed on the product.

The structure of the food product according to the claimed invention, depicted in figure 2, is formed during the formation of the food product due to the arbitrary, random distribution of flakes 1. As a result, voids (pores) are formed between them 2. When the workpiece is baked, the resulting structure is fixed due to leaking physicochemical processes, flakes 1 at the contact points are firmly connected to each other, forming a porous crumb of the product, and on the surface of the latter a crust 3 is formed.

Information sources

1. RF patent No. 2038791, IPC A21D 13/00, July 9, 1995.

2. RF patent No. 2098969, IPC A21D 13/02, 12.20.1997.

3. RF patent №2122794, IPC A21D 13/02, 10.12.1998.

Claims (2)

1. A food product, the porous structure of which is formed by randomly spaced, sintered flakes, obtained from soaked or sprouted, or steamed grains, seeds, cereals, or combinations thereof, from which, by freely placing them, a billet is formed that underwent a baking process, while its composition can be additionally introduced other components. 2. The food product according to claim 1, characterized in that the additional components can be introduced in the form of powders, slices, solutions, emulsions, suspensions.

Images