RU2490898C1 - Cake production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry and public catering. The cake production method involves rapeseed oil beating up with sugar sand and gradual introduction of melange mixed with an oat hydrolysate (in an amount of 3 % of the melange weight), produced from unpeeled oat grains that are cleared of foreign impurities and washed, soaked in a solution containing a cellulolytic action enzyme preparation with subsequent dispersion of the produced hydrolysate and its drying till moisture content is equal to 10%. The method envisages stirring the beaten up mass with raisins, ammonium carbonate and salt, dough kneading of prime grade flour mixed with the oat hydrolysate at a ratio of 1:1, moulding, baking and finishing.

EFFECT: invention allows to enhance the cake quality, significantly increase its nutritive and biological value, stability during storage with simultaneous decrease of the ready cake prime cost; expand the raw material base and decrease the technological process duration.

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Description

The invention relates to the food industry and catering, in particular to a method for the production of muffins.

The closest in technical essence to the proposed method is the production of muffins, characterized in that it includes softening and whipping the margarine with sugar and the gradual introduction of melange, mixing the beaten mass with raisins, ammonium carbonate and salt, kneading dough with premium flour, molding, baking and decoration [1].

Significant disadvantages of this method of making muffins are the instability of the dough to mechanical influences, uneven porosity and insufficient specific volume, the use of premium flour and margarine (hydrogenated vegetable oils), which leads to a significant reduction in the nutritional and biological value of muffins, to increase their cost and calorie content, as well as the limited raw material base.

The task was set to reduce the duration of the process, reduce costs, expand the raw material base and increase the biological, nutritional value and quality of muffins.

The problem is solved in that in a method for the production of muffins, characterized in that it involves knocking down rapeseed refined butter with sugar and the gradual introduction of melange in a mixture with 3% oat hydrolyzate from the mass of melange obtained from unshelled oat grain, which is cleaned of impurities and washed, soaked in a solution containing an enzymatic preparation of cellulitic action, followed by dispersing the obtained hydrolyzate, drying it to a moisture content of 10%, stirring the knocked-down m ssy raisin, ammonium salt and carbonate, kneading the dough with the highest grade of flour in mixture with oat hydrolyzate in a ratio of 1: 1, molding, baking and finishing.

The technical result is to obtain high-quality muffins, reduce the duration of the process, reduce costs, expand the raw material base, increase their biological and nutritional value by using oat hydrolyzate in their production

The chemical composition of the oat hydrolyzate is presented in table 1.

The technology for the production of muffins involves the use of wheat flour of the highest grade with a low gluten content, and weak in strength. The oat hydrolyzate, due to its protein skeleton, does not form elastically plastic, spatially spongy structures of the dough skeleton. Gluten of oat hydrolyzate is an elastic jelly resembling weak gluten, and the high activity of amylolytic enzymes does not allow you to tighten the dough during kneading and get good biscuit porosity. Oat hydrolyzate, compared with premium wheat flour, contains an average of 18% more protein, the amino acid rate of lysine is 61-74% higher than wheat flour, and 62% of carbohydrates, including hemicellulose, are included in the composition of oat hydrolyzate. 81% (premium wheat flour 1.7-1.82%), α-cellulose 9.44% (premium wheat flour 0.1-0.11%) β-glucan 6.68% and pectin 2.97%, (absent in baking wheat flour), which have a fat-binding, fat-emulsifying and water-binding ability. In terms of chemical composition, oat hydrolyzate has a higher nutritional and biological value, which helps to increase the biological and nutritional value of prepared muffins.

The technology for the production of muffins involves the use of margarines or confectionery fats, which are obtained from hydrogenated vegetable oils, as fatty raw materials. Such fats contain transisomers of fatty acids, which are poorly absorbed in the human body, and also have a negative effect on his health. The use of inoculant vegetable oils, in particular rapeseed, makes it possible to enrich the finished product with essential fatty acids, which are not synthesized in the human body and are equated with vitamins. Rapeseed oil contains the maximum amount of vitamin E, unsaturated and polyunsaturated fatty acids - oleic, linoleic, linolenic and arachidonic, which normalize fat metabolism, stimulate cholesterol oxidation and its excretion from the body. When replacing margarine with native vegetable oils, to give certain structural and mechanical properties to the dough, as well as to obtain products of good quality, it is necessary to use stabilizing additives with good moisture-holding, fat-binding and fat-emulsifying ability.

In its structure, the dough for muffins is a highly concentrated dispersion of air in the emulsion, consisting of egg products, sugar, flour, the strength and duration of which depends on the properties of the film frame. The composition of oat hydrolyzate includes dietary fiber - β-glucan and pectin substances, which, having the properties of lipophilic colloids, have a foaming and stabilizing effect, increasing the durability of the foam emulsion of the test and improving its physical properties, increasing the water-binding ability of the test, improving the volumetric yield and structural mechanical properties of muffins and, as a result, the duration of the process is reduced.

The presence in the oat hydrolyzate of dietary fiber containing a large number of free carboxyl groups gives it enterosorption properties, which significantly increases the nutritional value of products with its use.

Given their own sugars in the oat hydrolyzate, the amount of sand sugar in the dough recipe is reduced.

A method of manufacturing muffins with oat hydrolyzate is as follows.

Beat the rapeseed refined oil with granulated sugar for 7-10 minutes and, gradually pouring the melange in a mixture with 3% oat hydrolyzate from the mass of melange obtained from unpeeled oat grain, which is cleaned of impurities and washed, soaked in a solution containing enzyme a cellulitic preparation, followed by dispersing the obtained hydrolyzate, drying it to a moisture content of 10%, and beat for another 5-7 minutes. Prepared raisins, ammonium carbonate and salt are added to the whipped mass, mixed thoroughly, a mixture of premium wheat flour and oat hydrolyzate is added in a ratio of 1: 1 and the dough is kneaded. The test formulation is given in table 4.

The improvement of the quality indicators of the product compared to the prototype are shown in table 2.

The data obtained showed that the use of oat hydrolyzate can increase the porosity of the finished cupcakes by 2.1%, the specific volume by 20% compared with the prototype. Organoleptic evaluation of the samples showed that the cupcakes with oat hydrolyzate have a more pronounced pleasant taste and aroma, a more intense uniform light brown color of the crust than the prototype. During storage, cupcakes with oat hydrolyzate remain fresh longer than the prototype. The nutritional and biological value of the cake with oat hydrolyzate is higher than that of the prototype. The nutritional value of muffins in mg / 100 g obtained in the process of the proposed method are given in table 3.

Thus, the proposed method can improve the quality of the muffins, significantly increase their nutritional and biological value, storage stability while reducing the cost of the finished muffin, expand the raw material base, and reduce the duration of the process.

The calculation of economic efficiency from the use of the proposed method is given in table 4.

Information sources

1. Collection of recipes for flour confectionery and bakery products for catering. - M.: Economics, 1986.- 295 p.

Table 1 The chemical composition of oat hydrolyzate Indicators Oat hydrolyzate one 2 Water, g / 100 g 10.00 Lipids, g / 100 g 3,5 Squirrels 17,2 Carbohydrates, g / 100 g, including: 62.9 Mono- and disaccharides: 2.01 Polysaccharides: - hemicellulose 9.81 - cellulose 9.44 - starch 30.08 - pectin 2.97 - β-glucan 6.68 Minerals, mg / 100 g: calcium 69.3 magnesium 177.5 iron 4.03 manganese 4.98 Vitamins, mg / 100 g: vitamin e 4,5 B ₂ 0.12 Choline 132.0 Energy value, kcal 238.83

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table 2 Quality indicators of the finished cake Name of quality indicator Option Prototype Muffins with oat hydrolyzate Humidity test,% 36.7 38.6 The humidity of the cake,% 28,2 35.5 Specific volume, cm ³ / g 2.75 3.83 Porosity,% 64.7 79.0 N _plast ^Rel ,% 43.8 61.5 N _control ^rel .% 38.7 29th Scoring 37 38

Table 3 Nutritional value of muffins, mg / 100 g Indicator Prototype Muffins with oat hydrolyzate Water g 17.5 30.00 Protein, g 6.25 10.21 Fats, including 21.85 19.04 - unsaturated fatty acids; 5.18 4.85 - polyunsaturated fatty acids 1.99 9.65 Carbohydrates, g: 49.38 47.8 including mono- and disaccharides 24.8 21.9 starch 22.81 21.58 alimentary fiber 0.19 0.55 Ash, g 0.73 1.09 Energy value, kcal 353.0 365.6

Table 4 Calculation of economic efficiency Raw materials Raw material consumption rates per 1 ton of products Price for 1 kg of raw materials, rub The cost of raw materials per 1 ton of products, rubles. prototype proposed prototype proposed Premium wheat flour 337.0 168.5 20-00 6740 3370 Oat hydrolyzate 182.63 18-50 3378-66 Granulated sugar 239.0 209.3 21-50 5138-50 4499-95 Melange 471.0 471 116-00 54636 54636 Margarine 176.0 - 26-70 4699-20 - Refined rapeseed oil - 133.4 24-80 - 3308-32 Raisins 175.4 175.4 68-20 11962-28 11962-28 Ammonium carbonate 7.1 7.1 23-10 164-01 164-01 Salt 7.1 7.1 6-80 48-28 48-28 TOTAL 1412.6 1340.3 83388-27 81367-50 EXIT 1000,0 1000,0

Claims (1)

A method for the production of cake, characterized in that it involves churning rapeseed refined oil with granulated sugar and the gradual introduction of melange in a mixture with 3% oat hydrolyzate from the mass of melange obtained from unshelled oat grain, which is cleaned of impurities and washed, soaked in solution containing an enzyme preparation of cellulolytic action, followed by dispersing the obtained hydrolyzate, drying it to a moisture content of 10%, mixing the whipped mass with raisins, carbonic ammonium and salt , Kneading flour with the highest grade is hydrolyzate mixture of oats in a ratio of 1: 1, molding, baking and finishing.