RU2466542C1 - Method for enhancement of bakery goods quality and goods freshness preservation using "yagel-t" solidphase food additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: into the flour composition for bakery goods baking one adds Cladonia or Cetraria islandica lichens thalli powder (in an amount of 0.2-0.5% of the flour weight) with particles sized 10-1000 nm, the powder produced by way of dried raw material mechanochemical treatment in the ball mill without solvents involvement at a rate of 1200-1500 rpm during 1-2 minutes.

EFFECT: invention allows to enhance the nutritive value of bakery goods and preserve their freshness.

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Description

The invention relates to the food industry, namely the production of bread and bakery products from premium wheat flour and a mixture of wheat and rye flour using additives of natural substances of the food complex, namely the mechanochemical food additive from thalli lichens YAGEL-T, for enrichment of bakery essential microelements, non-hormonal physiologically active substances (NFAV), increase the degree of their digestibility and improve the physico-chemical parameters of bread, as well as to preserve freshness and extend shelf life.

The production of bakery products with the addition of oat flakes, wheat bran, malt extract, grain mixtures, caraway seeds, flax seeds, sunflower, coriander and sesame seeds, iodized salt, additives of prunes, raisins, fructose, kelp powder, all kinds of toppings was developed and mastered. Dietary products are also being developed that are recommended for people with diabetes. For example, Karelian bread from a mixture of seeded rye flour (10%) and second grade wheat (85%) with the addition of fermented rye malt, granulated sugar, molasses, dried grapes, anise and coriander.

Abroad, in many sectors of the food industry, dry wheat gluten has long been widely used for the manufacture of products of high nutritional value. In our country, the limited use of dry wheat gluten is due to its high cost, therefore, of a number of options, the use of soy flour is considered the most promising as an enrichment agent.

Other natural additives are known - nutraceuticals, the introduction of which enriches bakery products with polysaccharides. For example, a method for the production of bakery products from premium wheat flour and a method from a mixture of peeled rye flour and first grade wheat, involving the use of a biopolymer of a chitin-glucan complex containing 86% chitin, 12.4% glucans, 1.6% melanin (Kuznetsova L .I., Kiseleva NA (SibF State Research Institute of Baking Industry), Ganicheva SI., Bystrova ES (VNII PAKK). Chitin-glucan complex - a new additive for the production of bread // Bakery of Russia. - 2000. - No. 4. - p.14-15), which can be attributed to analogues.

Applied compositions for the preparation of dough for bakery products for functional purposes, containing the following additives: 5% aqueous extract of licorice root (RU 2206996 C2, A21D 2/36 A21D 8/02, 06/27/2003); pectin extract from sea-buckthorn fruits, powder from dried sea-buckthorn fruits, water calculated to have a dough humidity of 45% (RU 2316964 C2, 09.27.2007); pectin extract from rose hips, powder from dried rose hips (RU 2316965 C1 02.20.2008); pectin extract from the fruits of fodder watermelon, water infusion of leaves of oregano (RU 2333648 C1, 09/20/2008).

A common feature of the proposed method for obtaining bread and known analogues is the use of local plant materials, which before kneading is combined with flour. A disadvantage of the known analogues is the low processability of the process, expressed in the expensive and time-consuming process of production of a bakery product, in particular, the collection, not always high biological value and low digestibility of the introduced NFAs due to their insufficient absorption in the gastrointestinal tract, traditional long-term extraction technologies and short shelf life of the obtained extracts.

The share of all dietary varieties in the total production is only 0.6%, and bread with additives of iodine, iron and even vitamins does not exceed 2%.

As a dietary supplement, we used lichen thalli of the genera Cladonia and Cetraria. The use of lichens as a food product has been known for a very long time, there is an assumption that the bible manna was the lichen Aspicilia esculenta, a free-living nomadic lichen, common in desert areas. In the desert regions of Asia and North Africa, some species of Aspicilian lichens form a thick crust on stones, which often falls off from them, and particles of lichen thalli that have fallen off are carried by the wind, accumulating in depressions. One person can collect up to 6 kilograms of lichens per day, despite the fact that lichens are very light. The crushed thalli of lichens slightly resemble flour, and the unleavened cakes baked from such flour are quite edible.

From Icelandic moss (Cetraria islandica) jelly, jellies were cooked and used as an additive to flour. Some participants in difficult expeditions survived only thanks to lichens, for example John Franklin during the search for the Northwest Passage. In the Indian region of Bellary, the lichen of the genus Parmelia is used to make ratapu curry.

In Japan, lichen as a delicacy is placed in a soup or salad, and in North America, many species are used for food.

In the XVII-XVIII centuries, Lobaria pulmonaria, grown on a pine tree, was used in brewing for bitterness instead of hops in a monastery on the Usolka River in Siberia. In Africa, honey beer was flavored with endemic species. Lichens Cladonia spp., Cetraria islandica today are used to produce alcohol.

Yagel in Russia has long been used in baking bread in the hunger years in order to preserve the freshness of products and as an additional raw material to increase nutritional value, to provide specific organoleptic and physico-chemical quality indicators of bakery products.

Since bakery products are the main everyday, affordable food product and play a crucial role in the physiology of nutrition, in general, it is advisable to enrich them with supplements from reindeer moss, which will significantly increase their nutritional value and increase the shelf life by 3-5 times.

Lichens of the genera Cladonia and Cetraria are natural medicinal and food raw materials used in folk medicine to treat many diseases. The thallus of lichens contains UFAVs of various groups: carbohydrates (70-80%) in the form of lichen β-polysaccharides of lichenin and isolechenin (figure 1); tannins (1-2%); lichen acids (2-3%) - lecanoric, fizodovaya, usninovaya (figure 2); trace elements (in the raw materials used, the content of heavy metals is much lower than the MPC). The THF content in the thallus of lichens determines their rather widespread use in official and traditional medicine for the treatment of diseases of the gastrointestinal tract, dystrophy, general exhaustion, respiratory and lung diseases, infectious skin diseases, burns and diaper rash, thyroid disorders and other endocrine diseases , also their use as immunomodulatory, antitumor, hepatoprotective and detoxification drugs. It has been established that lichenin and isothenicin inhibit the growth of some tumors in animals.

At the same time, being β-polysaccharides, β-glycosidic bonds in which are practically not cleaved in the gastrointestinal tract, lichen carbohydrates themselves are hardly absorbed by the human body. The task is to increase the bioavailability of these components in the process of preliminary processing of lichen thalli. This problem is solved in the framework of the proposed method by mechanochemical activation.

Known areas of application of both pure lichen raw materials, and biological products and food additives based on it - analogues:

- BAA Yagel: Certificate of state registration 77.99.23.3. U.3522.5.08 of the Ministry of Health of the Russian Federation; TU 9219-002-36971185-08; sanitary and epidemiological conclusion No. 77.99.03.003.T. 000928.05.08 / B.M. Kershengolts. 2008;

- Savvateeva L.Yu. Prospects for the use of reindeer moss in food development / L.Yu. Savvateeva, E.G. Turshuk // Food industry. - 2009. - No. 1, P.18;

- Sidorenko T.A. Prospects for the use of reindeer moss in the development of food products (bakery products) / T.A. Sidorenko // Food and Processing Industry. Abstract journal. - 2009. - No. 2, P.411.

The closest analogue to the proposed method according to the composition of the additive and the technical essence (prototype) is a method for the production of bread using Cetraria islandica lichen powder intended for preventive nutrition (RU 2362304 C1, 12.26.2007). The specified method for the production of preventive bread includes the preparation of dough from a composition containing flour, water, salt, yeast and lichen powder Cetraria islandica with a particle size of 10.0-1000.0 μm. Lichen powder is introduced into flour in an amount of 1-3% by weight of flour, while the biological and nutritional value of bread is increased, and its shelf life is also increased. So high, in our opinion, the addition of lichen is necessary in order for the dose of the introduced food supplement to be effective.

The method of improving the quality and preserving the freshness of bakery products according to the claimed solution is characterized by the fact that in the composition of flour for baking bakery products add thallus powder of lichens Cladonia or Cetraria islandica (food supplement "YAGEL-T") in an amount of 0.2-0.5% to the mass of flour with a particle size of 10-1000 nm, obtained by mechanochemical processing of dried raw materials in a ball mill without solvents at a speed of 1200-1500 rpm for 1-2 minutes In this case, the method allows to increase the degree of digestibility of the introduced NSAFs while reducing the mass fraction of the additive of the powder of thallus lichens and, as a result, improves the nutritional value of bakery products and preserves their freshness.

When choosing the dosage of the YAGEL-T dietary supplement, several factors were taken into account: the need to maximize the enrichment of products with biologically valuable components, achieve optimal concentration in terms of their therapeutic and prophylactic effect on the body, obtain finished products with high organoleptic properties and long shelf life without mold and stale

It is known that there is a general trend of low digestibility of the vast majority of vitamin-microelement complexes, food and feed additives, active substances of pharmaceuticals, associated with problems with their absorption in the intestines. One of the main goals of introducing the YAGEL-T dietary supplement into food products is due to the increased bioavailability of UFAV and microelements (Table 1), which can significantly reduce the amount of the nutritional supplement introduced, preserving the result, as well as increase its shelf life without staining and mold ( Tables 2 and 3).

During storage, bread is stale as a result of physicochemical processes associated with the aging of gelatinized starch. During aging, the starch structure becomes denser, and partial absorption of moisture absorbed during gelatinization occurs, which is perceived by crumb proteins. It is not possible to completely prevent stale stumbling of the crumb, but methods for slowing it down, for example, deep freezing (at -18 ÷ -30 ° C) and subsequent storage in this form, are known; wrapping bread in a moisture-proof wrapper; additives of milk, whey, sugar, molasses, fat and other components; intensive kneading of dough and long-term baking of bread. A packaging saturated with sorbic acid is considered promising, which prevents the moldiness of bread and increases the shelf life. A small amount of YAGEL-T additive not only improves the quality of bakery products, but also contributes to better storage and prevents staling due to the slowing of certain changes in the crumb microstructure, mainly related to changes in the state of starch in the finished bread, i.e. prevents aging of starch.

The technical effect of the present invention is that due to the formation of lichen β-oligosaccharides during mechanochemical treatment of reindeer moss thalli and their synergistic complexation with UFAV (Figs. 3, 5), the bioactivity of the latter, primarily lichenic acids of antibacterial action, significantly increases (Figs. 2 and 3) that prevent mold, there is also an enrichment with essential trace elements in the YAGEL-T mechanochemical preparation and an increase in their digestibility (Table 1). In addition, β-oligosaccharides retain moisture well, which prevents rapid staling. The described effects make it possible to reduce by 5-6 times the amount of YAGEL-T added to flour for baking bakery products, and at the same time increase the nutritional value of bread and bakery products, the quality of their physicochemical, organoleptic characteristics, increase shelf life without mold and stale.

The effect is achieved by the fact that β-oligosaccharides, natural NPFAS, including antibacterial action (lichen acids), microelements of the solid-phase preparation YAGEL-T in small amounts (0.2-0.5% by weight of flour) formed during mechanical activation of lichen thalli ) cause an increase in the nutritional value of bakery products and the preservation of freshness due to the deceleration of certain changes in the microstructure of the crumb, mainly associated with changes in the state of starch in the finished bread, i.e. prevents the aging of starch, as well as its mold.

The essence of the invention lies in the fact that the addition of mechanically activated drug "YAGEL-T" in flour for baking bakery products in an amount of 0.2-0.5% has a positive effect on organoleptic, physico-chemical indicators of the quality of bread, increases the nutritional value of bakery products, enriching them with non-hormonal physiologically active substances, microelements and increases the shelf life due to changes in the state of starch in the finished bread and the suppression of the action of mold microorganisms.

As tests have shown, additives of reindeer moss in the indicated concentration range do not have a special effect on the acidity of flour.

For comparison, coarse-grained reindeer moss (prototype) is introduced at concentrations 5-6 times higher, thereby confirming the higher efficiency of the YAGEL-T biological product as a bioadditive (Tables 2, 3).

Thus, in addition to the fact that it becomes possible to produce bakery products with an extended shelf life due to the content of natural substances with a bactericidal effect (lichen acids) in the lichen supplement, the problem of producing health food products is also being solved.

The invention can be implemented as follows.

The flour composition for baking bakery products is added a thallus powder of lichens Cladonia or Cetraria islandica in an amount of 0.2-0.5% by weight of flour with a particle size of 10-1000 nm, obtained by mechanochemical processing of dried raw materials in a ball mill without solvents at a speed 1200-1500 rpm for 1-2 minutes.

The mechanochemical activation of lichen raw materials increases the bioavailability of components as a result of breaking part of chemical bonds (even as strong as β-glycosidic ones) and obtaining oligosaccharides from natural polysaccharides. The result of the successful implementation of the mechanochemical processing of bio-raw materials is an increase in the product of a more complete spectrum of UFAS in biologically accessible (water-soluble) forms (Fig. 4, Table 1).

To study changes in the composition of water-soluble fractions of lichens during solid-phase mechanochemical processing, the method of comparative elemental analysis, atomic force microscopy, IR spectroscopy was used.

The study of powdered reindeer moss obtained by solid-state mechanochemical technology in one step without the use of solvents, by IR spectroscopy, showed that the nature of the IR spectra in the case of all samples of reindeer moss is identical in the presence of characteristic functional groups (Fig. 4). The set of absorption peaks does not vary with the processing conditions. At the same time, the intensity of all the observed absorption bands depends on the method of obtaining the sample of the biological product. An increase in the absorption intensity in the region of stretching vibrations of the OH group (3450-3350 cm ^-1 ) of the mechanochemical reindeer moss indicates the breaking of some strong β-glycosidic bonds in the initial insoluble polysaccharides that are part of lichen raw materials, and, as a result, the formation of more bioavailable β -oligosaccharides.

The presence in the IR spectrum of a number of bands (1670-1630 cm ^-1 - bond OS of conjugated systems; 1200-1270 cm ^-1 -С-О-С - groups of atoms; 1100-1000 cm ^-1 - both pyranose cycles and -С -OS-groups of atoms: 900 cm ^-1 — deformation vibrations of С-Н.) Are higher for a mechanically activated sample, which indicates a greater saturation with its functional groups and an increase in the content of non-ferrous alloys in the studied mechanochemical reindeer moss.

The solubility of mechanically activated reindeer moss was studied in a model experiment under conditions close to gastroenteric. The gastric medium was created by acidification of HCl at the rate of 30 mM, extraction conditions: t = 37 ° C, time 4 hours. The enteral medium was simulated by alkalizing NaHCO ₃ to pH 8.0, extraction conditions: t = 37 ° C, time 2 hours. The ratio of the mass of the bioadditive to the volume of the model medium was 1 g / 1 l. As a control, reindeer moss without mechanical activation was considered.

Changes in the chemical microelement composition of control and machined samples were evaluated according to elemental analysis, which showed that the content of metals included in the grinding media in control and mechanically activated samples varies within the experimental error (Table 1). Therefore, there is no interaction of organic substances of plants with the material of the mechanical activator. The number of trace elements varies depending on the processing conditions due to their redistribution between NFAV. It was previously shown that natural lichen β-oligosaccharides manifest themselves as complexing agents with metal cations and in the form of Schiff bases (BM Kershengolts. Natural biologically active substances from the tissues of plants and animals of Yakutia: compositional features, new technologies, achievements and prospects for use in medicine / B. M. Kershengolts, P. A. Remigailo, A. A. Shein and others // Far Eastern Medical Journal. Appendix No. 1. - 2004. - P.25-29).

The action of the lichen supplement “YAGEL-T” was proved in experiments with wheat flour, also mixed in equal masses with wheat and rye flour and the corresponding bread.

Determination of physico-chemical indicators was carried out according to GOST 21094-75 - the content of the mass fraction of moisture; according to GOST 5669-96 - porosity; according to GOST 5670-96 - the acidity of bread products (table 2, 3).

The enrichment of flour with YAGEL-T bioadditive in concentrations of 0.2-0.5%, which is 5-6 times less than the concentration of coarse moss, leads to an increase in crude gluten, while the elastic properties of gluten are simultaneously improved. The dispersibility of the ball with the addition of YAGEL-T decreases, which indicates an increase in the strength of the flour. Strengthening gluten is probably due to the influence of the components of reindeer moss (organic acids, oligo- and polysaccharides) on gluten proteins and the possible interaction between them, because the bioavailability of its physiologically active substances sharply increases.

Studies have shown that the range of optimal YAGEL-T concentrations is 0.2-0.5%. An increase in the dosage of reindeer moss in rolls and in bread leads to a decrease in the organoleptic and physico-chemical characteristics of the products, a specific taste appears, acidity increases and porosity decreases. The results of the studies allow us to conclude that when the reindeer moss is introduced into the products from wheat and wheat and rye flour mixed in equal amounts, they acquire improved consumer properties, the shelf life is significantly increased.

table 2 Quality indicators for reindeer-fortified wheat bread Quality indicators Control sample Comparative characteristics of bread content 1-3% Coarse Moss 0.2% mechanically activated reindeer moss 0.5% mechanically activated reindeer moss Surface Smooth, without large cracks and blasts Smooth, without large cracks and blasts Smooth, without large cracks and blasts Slightly rough, without large cracks and blasts Color Light yellow Light yellow Light yellow Light brown Crumb condition Baked, not moist to the touch, elastic without lumps, voids and seals Slightly moist to the touch, without lumps, medium elasticity Baked, not moist to the touch, elastic without lumps, voids and seals Baked, not moist to the touch, elastic without lumps, voids and seals Taste Peculiar to this type of product, without extraneous taste Peculiar to this type of product, with a peculiar aftertaste Peculiar to this type of product, without extraneous taste Peculiar to this type of product, with a barely noticeable aftertaste Smell Peculiar to this type of product, odorless Peculiar to this type of product, odorless Peculiar to this type of product, odorless Peculiar to this type of product, odorless Humidity of the crumb,% 43 47 46 48 Acidity, degrees 2.9 3,1 2.9 3,1 Porosity,% 73.0 72.0 74.0 70.0 The content of crude gluten,% 27 29th thirty 32 Ball spillability, mm 27.4 26 24.5 25.3 Shelf life, days 3 four 5 6

Claims (1)

A method of improving the quality and preserving the freshness of bakery products, characterized in that the powder of thalli of lichens Cladonia or Cetraria islandica is added to the flour composition for baking bakery products in an amount of 0.2-0.5% by weight of flour with a particle size of 10-1000 nm, obtained by mechanochemical processing of dried raw materials in a ball mill without solvents at a speed of 1200-1500 rpm for 1-2 minutes