RU2461202C1 - Method for preparation of choux pastry semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The method involves kneading dough of first or prime grade wheat flour, butter or margarine, rosehips infusion, 6 eggs, handling and baking. During the dough kneading one additionally introduces into it gram flour in an amount of 5-15% of the total flour weight and millet flour produced of ground millet in an amount of 5-15% of the total flour weight. The gram and millet flour is preliminarily mixed with wheat flour. The rosehips infusion is prepared as follows. Fruits in an amount of 5 g are placed into an enamelled container, poured with 100 ml of boiled water, covered and heated in water bath in boiling water for 15 minutes Then one performs cooling at room temperature for no less than 45 minutes, straining off, squeezing the remaining raw material and conditioning the volume of the produced infusion using boiled water up to 100 ml.

EFFECT: invention is aimed at increase of protein and ascorbic acid content in the ready products, improvement of organoleptic and physical-and-chemical properties, enhancement of nutritive and biological value and biological efficiency of the choux pastry semi-product intended for alimentation of school and pre-school age children.

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Description

The invention relates to the food industry, namely to confectionery production.

Recent studies have shown that worldwide diets for children and adolescents are characterized by a deficiency of most vitamins, in particular ascorbic acid, inadequate intake of a number of minerals and trace elements. An acute issue is the lack of protein intake, along with the excess intake of carbohydrates.

Reducing the caloric value of products by reducing the content of carbohydrates and fats eliminates the risk of an increase in the sugar content in the body, and also helps to combat the spread of obesity among children. An increase in protein content increases the muscle mass of those students who are underweight.

Millet - flour contains: carbohydrates 59-61% (of which fiber 8.9%), fat - not more than 3.8%.

Chickpeas - flour contains 18% protein and 6% fat.

Rosehip contains the largest amount of ascorbic acid among foods. The amount of ascorbic acid varies depending on the type of wild rose, stage of maturity, time of fruit collection, and the method of preservation. Dry fruits contain up to 14,000 mg (Clinical Nutrition / Ed. By Prof. I.O. Savoshchenko. M., 1971).

The closest in technical essence and the achieved effect is a method of making a custard cake from wheat flour of the first or higher grade, including kneading dough from wheat flour of the first or highest grade, butter (margarine) and water, brewing, cutting, proofing and baking (Cakes and cakes. Specifications. OST 10-060-95).

The main disadvantage of the prototype is the low protein, ascorbic acid, high carbohydrate content.

The technical task of the invention is to increase the content of protein and ascorbic acid in the finished product, improve organoleptic and physico-chemical parameters, increase the nutritional, biological value and biological effectiveness of a custard cake made from wheat flour of the first or higher grade, intended for nutrition of school and preschool children.

The technical problem is achieved by the fact that in the method of preparing a semi-finished custard cake, which includes kneading dough from wheat flour of the first or higher grade, butter or margarine, infusion of rose hips, 6 eggs, butchering and baking, while mixing the dough, they additionally add chickpea flour 5-15% of the total amount of flour and millet flour obtained from ground millet in an amount of 5-15% of the total amount of flour, with chickpea and millet flour pre-mixed with wheat flour and rosehip infusion and prepared as follows: 5 g of the fruit is placed in an enameled dish, filled with 100 ml of boiled water, closed and heated in a water bath in boiling water for 15 minutes, then cooled at room temperature for at least 45 minutes, filtered, the remaining raw material is squeezed out and the volume of the resulting product is adjusted infusion of boiled water up to 100 ml.

The method of preparation of the cake is as follows.

Wheat flour of the first, second or highest grade is mixed with chickpea flour 5-15% and 5-15% of millet flour to the mass of wheat flour of the first or highest grade, instead of water, make rose hips. Quickly knead, remove from heat. The dough is cooled and 6 eggs are driven into the dough one by one, then it is sent for cutting and baking.

The method is illustrated by the following examples (calculation per 100 g of flour).

Example 1

90 g of wheat flour is mixed with 5 g (5%) of chickpea flour and 5 g (5%) of millet flour; rosehip infusion 100 g, butter or margarine 80 g. Dough is kneaded, cooled, hammered in 6 eggs, sent for cutting and baking. Organoleptic and physico-chemical indicators are presented in table 1.

Example 2

80 g of wheat flour are mixed with 10 g (10%) of chickpea flour and 10 g (10%) of millet flour, rosehip infusion 100 g, butter or margarine 80 g. Dough is kneaded, cooled, hammered in 6 eggs, sent for cutting and pastries. Organoleptic and physico-chemical indicators are presented in table 1.

Example 3

70 g of wheat flour are mixed with 15 g (15%) of chickpea flour and 15 g (15%) of millet flour, rosehip infusion 100 g, butter or margarine 80 g. Dough is kneaded, cooled, hammered in 6 eggs, sent for cutting and pastries. Organoleptic and physico-chemical indicators are presented in table 1.

When introducing chickpea flour in an amount of less than 5% and millet flour in an amount of less than 5% of the total amount of first or higher grade wheat flour, the organoleptic and physico-chemical characteristics of the finished products deteriorated.

A deterioration in the quality of finished products was also noted when using for the preparation of pastries chickpea flour in an amount of more than 15% and millet flour in an amount of more than 15% of the total amount of first or higher grade wheat flour.

From table 1 it is seen that the finished product obtained by the proposed method have higher organoleptic quality indicators. They have more protein and ascorbic acid.

The proposed method for the preparation of cakes makes it possible to improve the organoleptic and physico-chemical characteristics of a product from wheat flour of the first or higher grade and use it as a functional product for the diet of school and preschool children, as well as other categories of the population.

Claims (1)

A method of preparing a semi-finished custard cake, including kneading dough from wheat flour of the first or highest grade, butter or margarine, infusion of rose hips, 6 eggs, cutting and baking, while kneading dough additionally add 5-15% of the total amount of flour and millet flour obtained from ground millet in the amount of 5-15% of the total amount of flour, and the chickpea and millet flour are pre-mixed with wheat flour, and the infusion of rose hips is prepared as follows: 5 g of fruit they are pressed into an enameled dish, filled with 100 ml of boiled water, closed and heated in a water bath in boiling water for 15 minutes, then cooled at room temperature for at least 45 minutes, filtered, the remaining raw materials are squeezed out and the volume of the obtained infusion is boiled water to 100 ml.