RU2452217C2 - Functional product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bakery and flour culinary products. One prepares dough of a mixture of wheat flour and flour of secondary soya raw material produced during production of full fat soya flour, containing hulls - 40%, soya seed germs -10%, crashed soya seed lobes - 50%. One performs mixing the flour with the other recipe components, moulding and thermal treatment.

EFFECT: invention allows to produce a product having the specified functional properties, containing physiologically valuable complexes of the following ingredients: protein and cellular tissue, mineral substances and vitamin E, ensuring enhancement of biological activity of the human gut of normal microflora and possessing antioxidant activity.

3 dwg, 2 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the production of bakery and flour confectionery.

There is a method of preparing dough for bread in an unpaired way, including preparing raw materials, kneading dough, fermenting it, baking, cutting, molding dough and baking bread. The bread recipe includes the following components (wt.%): Wheat flour 1 grade - 91.3, soy flour VitaRos - 4.8, pressed yeast - 2.4, common salt - 1.4, water calculated (www. almatrade.ru. Analog).

The disadvantage of this method is the lack of functional properties in the finished product due to the relatively low availability of fiber, minerals and vitamin E contained in the shell and germ of soybean seeds, which are removed during the production of soy flour.

There is also known a method of producing bakery products from dough using flour from soybean seed coat. (Ryumkina E.V., Vasyukova A.N. Prospects for the use of the seed coat in the production of biologically active additives. - Collection of materials of the III international scientific and practical conference "Safety and quality of goods." - Saratov: Publishing House of Federal State Educational Establishment of Higher Professional Education "Saratov State Agrarian University named after Vavilova ", 2009. - P.85-86. Prototype).

The disadvantage of this method is the impossibility of obtaining a product of a certain functional orientation due to the lack of physiologically valuable ingredients (protein and fiber, minerals and vitamin E) in the starting components of the complexes, which provide an increase in the biological activity of the normal microflora of the human intestine and also give the product antioxidant properties.

The objective of the present invention is to obtain a product with a certain functional orientation, providing increased biological activity of the normal microflora of the human intestine, as well as having antioxidant activity.

The technical result consists in the fact that this method allows to obtain a product containing physiologically valuable complexes of ingredients: protein and fiber, minerals and vitamin E.

This is achieved by the fact that secondary soya raw materials with a content of 40% of the shell, 10% of the soybean seed germ and 50% of the destroyed cotyledons obtained from the production of non-fat soybean flour are used as soya raw materials for the preparation of the dough.

The method is as follows.

The secondary raw material obtained in the production of non-fat-free soybean flour containing a shell is 40%, the soybean seed embryo is 10%, and the destroyed soybean cotyledons are 50%, selected after heat treatment, inspected, ground into flour and mixed with wheat flour. The resulting mixture is used to prepare the dough. Then the dough is molded and used to make bread, gingerbread, cookies, etc.

Example

When processing soybean seeds into nonfat soybean flour, up to 15% of secondary raw materials are formed, which includes heat-treated seed fractions, with the following content: 40% shell, 50% of the destroyed soybean cotyledons in the form of grains and 10% of the soybean seed germ.

Moreover, each of the fractions in its composition contains:

the shell of soybean seeds - protein - 8-9%, fat - 1-2%, carbohydrates - 80-90%, including 70% fiber and minerals - 3-4%;

soybean seed germ - protein - 40-50%, fat - 11-12%, carbohydrates - 42-45% and minerals - 4-5%;

destroyed cotyledons - protein - 40-43%, fat - 22-24%, carbohydrates - 29-31%, minerals - 4-5.5%.

A mixture of three fractions with a shell: germ: cotyledon ratio of 40:10:50 at a moisture content of 5-6% has the following chemical composition (per 100 g): 24.3-26.6 g of protein, 5.0-6.74 g fat, 56.4-59.9 g of carbohydrates, including 44.0-45.0 g of fiber, 3.9-4.2 g of minerals, up to 15.5 mg of vitamin E, the energy value is 368.07 -400.66 kcal (Table 1). In this case, the chemical composition may vary depending on the soybean variety and the conditions for its growth.

Table 1 The chemical composition of flour from secondary raw materials from the processing of soybeans to flour Product type Analysis data,% water protein fat carbohydrates minerals vitamin E, mg / 100 g energy value, kcal / 100 g cellulose Soybean Flour 5.0-6.0 24.3-26.6 5.0-6.74 56.4-59.9 3.9-4.2 15,5 368.1-400.66 44.0-45.0

Flour from secondary raw materials from processing soybeans to non-fat flour contains a fairly high protein content, including all essential amino acids, carbohydrates include a significant amount of cellulose, hemicelluloses, acid-soluble fiber, contains a complex of minerals with vitamin E.

To obtain flour, secondary soya raw materials are inspected, ground to a finely dispersed state (flour), sifted flour and passed through sieves with magnetic barriers to separate metal-magnetic impurities.

Flour is a homogeneous, finely dispersed, loose mass, without impurities, pleasant nutty taste and smell, without extraneous smacks and smells, brown.

The resulting flour is used when kneading the dough, to replace part of the wheat flour. The composition of a mixture of such flour, as well as flour from grain raw materials, provides their mutual complement in terms of amino acid composition, flour protein from secondary raw materials of soybean processing contains more lysine compared to wheat protein. At the same time, wheat gluten is characterized by a relatively high amount of sulfur-containing amino acids, which are not enough in soy protein. A mixture of both proteins of much higher quality in terms of nutritional and biological value.

Moreover, in a mixture of wheat flour with flour from secondary soya raw materials, the content of complementary protein increases by 2.3–9.3%, fiber by 4.3–22.3%, minerals by 0.3–1%, and vitamin E by 15.5%. Thus, the biological value of products in general, made from it, is increased.

A mixture of two types of flour is used when kneading dough for bread and flour culinary products in appropriate proportions. The components of the formulation are mixed, then molded and baked. The technological process for obtaining products is shown in the diagrams (Figs. 1, 2, 3).

To use secondary raw materials from soybean processing in the form of flour, it is crushed to a finely divided state. The technology for producing such flour includes inspecting this raw material, grinding it into flour, sifting the flour and passing it through a sieve with magnetic barriers to separate metallomagnetic impurities. Wheat flour is also sieved and purified from metallomagnetic impurities.

The prepared components of the formulation (wheat flour, flour from secondary soya raw materials, water, yeast, salt) are dosed and kneading the dough until a well-mixed homogeneous mass is obtained. The prepared dough is left for fermentation. In the process of fermentation, the dough is dipped. The dough pieces are molded and sent to the final proofing, which is carried out in proofers at a temperature of 35-40 ° C and a relative humidity of 70-80%. Dough pieces are baked at a temperature of 220-240 ° C, for 20-35 minutes. Then the finished bread is cooled, sent for storage and sale (figure 1).

Before mixing the gingerbread dough, the products are laid in the following order: the first part of the mixture of wheat flour with flour from secondary soya raw materials, water with sugar and strained honey with a temperature of up to 70 ° C. The mixture is thoroughly mixed for 10 minutes. In the cooled mass add the second part of the flour with secondary soya raw materials, egg, soda and spices. Knead the dough for 10 minutes. Then the dough is rolled, giving the gingerbread shape. Billets are laid out on a greased sheet. Baking is carried out at a temperature of 200-220 ° C for 10-15 minutes. The cooled gingerbread cookies are coated with glaze, sent for storage and sale (figure 2).

The dough for oatmeal cookies is prepared as follows: melted margarine and granulated sugar are loaded into the mixer. The mixture is thoroughly mixed, wheat flour, oat flour and flour from secondary soya raw materials, hot water with a temperature of 70-90 ° C with salt dissolved in it are added to the resulting mass. Kneading dough continues until a homogeneous mass. Then the dough is rolled, giving the oatmeal shape. Billets are laid out on a greased sheet. Baking is carried out at a temperature of 200 ° C for 10-15 minutes. Then the product is cooled and sent for sale (figure 3).

Finished products have an attractive appearance, nice color and delicate taste. In terms of organoleptic characteristics, they are not inferior to products made by traditional technology.

The proposed method allows to obtain food products of a functional orientation. The comparative composition of the finished products is presented in table 2.

The method can be carried out on standard equipment at the enterprises of the baking industry.

table 2 Comparative chemical composition and biological value of products without and using flour from secondary soya raw materials Product Content, g / 100 g energy value kcal / 100 g squirrels fats carbohydrates / fiber % of RSNP * Minerals, % Vitamin E, mg / 100 g % of RSNP * Wheat flour bread 7.6 0.9 56.7 / 0.2 - 1.8 - - 266.1 Secondary Soya Flour Bread 9.3 1,5 54.0 / 4.5 18.0 2.1 15,5 15.6 266.7 Gingerbread from wheat flour - 2 with "Leningradsky" according to GOST 15810-96 6.3 6.8 31.0 / 0.1 - 2.0 - - 210,4 Gingerbread cookies with added soybean flour 15.6 6.75 45.5 / 22.5 90.0 3.0 7.5 75.0 304.7 Oatmeal cookies wheat + oatmeal according to OST-10061-95 5.3 5.2 76.1 / 2.5 10.0 2.0 - - 428.0 Oatmeal cookies with added flour from recycled soya raw materials 9.09 5,4 68.0 / 13.5 54.5 3.0 4.65 46.5 357.0 * RSNP - recommended daily intake

Claims (1)

A method of obtaining a functional product, including the preparation of dough based on a mixture of flour from soya and grain raw materials, as well as other recipe components, its molding and heat treatment, characterized in that secondary soya raw materials with a content of 40% shell are used as soya raw materials for making dough , 10% of the soybean seed embryo and 50% of the destroyed soybean cotyledons obtained from the production of nonfat soybean flour.

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