RU2492691C1 - Poppy seed filler - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a composition for preparation of a filler during manufacture of flour confectionery products, for example, pies, rolls, buns. The proposed poppy seed filler for confectionary products includes, wt %: poppy - 33-60, sugar sand or sugar powder - 20, natural honey - 14, strained boiled black beans Preto (Vigna mungo) and/or Adzuki (Vigna angularis) - 6-33. Additionally, the filler includes strained boiled chickpeas (Cicer arietinum) in an amount of 6 wt %.

EFFECT: invention allows to significantly reduce caloric content of the confectionary products and enrich the products with proteins, mineral elements, vitamins and food fibres.

2 cl, 2 ex

Description

The invention relates to the food industry and can be used as a composition for the preparation of fillings in the production of flour confectionery, such as pies, rolls, rolls.

A known composition of poppy seed filling containing poppy 65.7%, granulated sugar 20.4% and natural honey 13.9%. Prepared poppy is poured with water and brought to a boil. After this, the water is drained, the poppy is cooled, mixed with sugar, passed through a meat grinder and mixed with honey. (A collection of recipes for cakes, cakes, muffins, rolls, cookies, gingerbread cookies, baked goods and bakery products, part 3, Khlebprodinform Moscow, 2000, 720 pp.)

Poppy contains up to 42% fat, which makes it a high-calorie product. The fat in the poppy is easily oxidized, and the oxidation products give a bitter taste, both to the poppy itself and to products based on it. It is also necessary to note the sufficient content of alkaloids in the poppy, which limits its consumption, especially for baby food. Features of grain size and the resulting friable structure of the semi-finished product leads to high non-production losses during the preparation of fillings.

The use of poppy as the main raw material in the technology of filling and high non-production losses of the final product leads to a significant increase in the cost of the final product.

The objective of the invention is to expand the assortment of semi-finished products based on poppy seeds, with a reduction in calorie content, cost reduction and non-production losses due to the loose structure of the product, as well as having high organoleptic characteristics.

The problem is solved by the proposed compositions of poppy seed filling for confectionery products, including wt%: poppy seeds (33-60), granulated sugar or icing sugar (20), natural honey (14), mashed boiled black beans Preto (Vigna mungo) and / or Azuki (Vigna angularis) (6 - 33).

It is advisable to additionally include mashed boiled chickpeas (Cicer arietinum) in the initial amount of 6 wt.%.

In the process of obtaining the mass, the beans are soaked, boiled until tender (or use ready-made canned beans) and rubbed on a washing machine. Heat treatment must be carried out in order to inactivate anti-nutritional substances, for example, lectins and trypsin inhibitors. Both types of beans have a pleasant delicate taste and improve the organoleptic quality indicators of the final product. Azuki beans (Vigna angularis) also have a sweet, “pastry” flavor.

Like all types of beans, Preto (Vigna mungo) and Azuki (Vigna angularis) are rich in protein, carbohydrates and dietary fiber. It is an excellent source of iron, potassium, selenium, molybdenum, thiamine (vitamin B1), vitamin B6 and folic acid. Canadian researchers have found that the amount of antioxidants in one hundred grams of black beans is 10 times their content in one hundred grams of oranges and approaches the antioxidant value of grapes and cranberries.

Boiled mashed mass from legumes has good binding properties, while reducing non-production losses during the preparation of the filling.

The use of legumes in the technology of confectionery products is a new direction in the technology of food products, which can significantly reduce the calorie content of confectionery products and enrich products with protein, mineral elements, vitamins, and dietary fiber.

Example 1. To obtain 10.0 kg of the semi-finished product of the proposed composition, 1.5 kg of beans are soaked at room temperature, drained, poured with cold water and boiled until cooked, or use ready-made 3.3 kg canned beans, then it is rubbed in a washing machine until puree texture. Prepared poppy 1.5 kg is poured with water and brought to a boil, after which the water is drained, the poppy is cooled, mixed with sugar-containing component (sugar or powdered sugar), passed through a bean pulping machine and mixed with honey.

Example 2. To obtain 10.0 kg of the semi-finished product of the proposed composition of 1.23 kg of beans and soaked at room temperature, the water is drained, poured with cold water and boiled until cooked, or use ready-made 2.7 kg of canned beans, then it is wiped in a washing machine to a puree texture. Prepared poppy 1.5 kg is poured with water and brought to a boil, after which the water is drained, the poppy is cooled, mixed with a sugar-containing component (sugar or powdered sugar), passed through a pulping machine with a bean mass, 0.6 kg of mashed boiled chickpea is added and mixed with honey.

The finished filling is softer and more plastic in texture, black-brown, ready to be packaged as a semi-finished product or directly used as a filling for flour confectionery and culinary products.

The invention will expand the range of poppy-based fillings, significantly reduce the cost and calories compared to poppy seed filling (prototype)

Claims (2)

1. Poppy seed filling for confectionery, including poppy seeds, granulated sugar or powdered sugar, natural honey, mashed boiled black beans Preto (Vigna mungo) and / or Azuki (Vigna angularis) in the following ratio of starting components, wt.%:
poppy 33-60 granulated sugar or icing sugar twenty natural honey fourteen mashed black beans Preto (Vigna mungo) and / or Azuki (Vigna angularis) 6-33 2. Poppy filling according to claim 1, characterized in that it further includes mashed boiled chickpeas (Cicer arietinum) in an initial amount of 6 wt.%.