RU2494628C1 - Diabetic purpose waffles production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages waffle dough preparation, moulding and baking, filling preparation by way of recipe components mixing with waffle crumbs and a fat component with subsequent whipping of the produced mixture, spreading the filling on waffle sheets with formation of slices and cutting them into separate products. Girasol powder in amount of 0.8-18.0% is additionally introduced in the process of dough kneading during waffle sheets preparation. Then one performs electrotreatment of the produced mixture with subsequent introduction of the remaining components at a preset ratio. During the filling preparation one uses a flavouring paste produced by way of mixing a plasticised fat component and waffle crumb with palatinose, girasol powder and flavour substances addition at a preset ratio. The filling whipping is performed till the mass density is equal to 750-830 kg/m³. The girasol powder is produced by way of preliminarily drying of whole girasol tubers at a temperature of 50-60°C till moisture content is equal to 25±5% with subsequent milling of slightly dried tubers or production of chippings (with cross dimension of slices equal to 4-5 mm) that are dried at a temperature of 40-60°C till dry substances content is equal to 6-10% with further powdering. Electrotreatment is performed till an optimum level of active acidity equal to 7.0±0.2.

EFFECT: invention ensures reduction of sugar capacity and energy value, nutritive value increase, the ready products quality indices improvement by way of structural-and-mechanical properties increase.

4 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, in particular to methods for the production of flour confectionery for diabetic purposes.

A known method of producing wafers by preparing the filling and spreading it on baked wafer sheets (patent RU No. 2285412).

The disadvantage of this method of producing waffles is the use of sugar.

Closest to the claimed method is a method for the production of wafers, which involves preparing dough, forming a wafer sheet and baking, preparing the filling by mixing the recipe components, followed by whipping, spreading it on wafer sheets, cooling and cutting into individual products (patent RU No. 2370039).

The disadvantage of this method is the use of stevioside, which in the products has a bitter aftertaste, and wafer sheets are not enriched with dietary fiber.

The objective of the invention is the development of a method for the production of wafers with filling prepared using natural sweeteners, as well as expanding the range of flour confectionery for diabetic purposes.

The technical result of the invention is to reduce sugar intensity, energy value, increase nutritional value, improve the quality indicators of finished products by increasing their structural and mechanical properties.

The technical result is achieved by the fact that in the method for the production of wafers for diabetic purposes, which involves preparing a wafer dough, molding and baking it, preparing the filling by mixing the recipe with wafer chips and the fat component, then whipping the resulting mixture, spreading the filling on the wafer sheets with molding and cutting for individual products, in the preparation of wafer sheets in the process of kneading the dough, Jerusalem artichoke powder is additionally added in an amount of 0.8-18.0%, then electroprocessing the resulting mixture is carried out, followed by introduction of the remaining components and their mixing in the following ratio, wt. %:

premium or first grade wheat flour 80.0-90.0 Jerusalem artichoke powder 0.8-18.0 yolks 5.0-6.0 soda 0.3-0.4 salt 0.5-0.6

and in the preparation of the filling, a flavoring paste is used, obtained by mixing the plasticized fat component and wafer chips with the addition of palatinose, Jerusalem artichoke powder and aromatic substances in the following ratio of components, wt.%:

fat component 30.12-30.57 waffle chips 16.41-23.98 Jerusalem artichoke powder 3.0-10.0 palatinosis 41.74-42.67 aromatic substance 0.1-0.8.

While whipping the filling is carried out until reaching a mass density of 750-830 kg / m ³ . Jerusalem artichoke powder is obtained by pre-drying whole Jerusalem artichoke tubers at a temperature of 50-60 ° C to a moisture content of 25 ± 5%, followed by grinding dried tubers or obtaining chips with a transverse plate size of 4-5 mm, which is dried at a temperature of 40-60 ° C to a moisture content of 6-10% and grinding to powder. The electric processing of the test is carried out to the optimum level of active acidity of 7.0 ± 0.2 at a DC voltage of 10-12 V and a current of 3-3.5 A.

A mixture of flour, powder from Jerusalem artichoke and water, subjected to electrochemical treatment in a diaphragm electrolyzer, has increased biological activity, has a reduced surface tension and increased wettability, enriched with inulin and the products of hydrolysis of the protein component. As a result of electrochemical reactions, the electrokinetic oscillation of the diffusion shells of starch grains occurs, which destroy the neoplasms that are concentrated around these grains, and contribute to their further dissolution and more complete hydration.

The electrical treatment of the mixture helps to reduce viscosity and obtain a uniform consistency of the dough, the dough during baking is easier to separate from the baking forms and forms less swelling.

In addition, the electric processing of the mixture gives the wafers crisp properties while maintaining these properties throughout the entire storage process of the product, while the finished wafers are not subject to soaking even under non-standard storage conditions.

The use of palatinose in the formulation of the filling allows you to get a flour confectionery product that has both diabetic and preventive properties. Palatinosis does not cause dental caries, digestion of palatinose slightly affects the concentration of glucose and insulin in the blood, is not metabolized by most bacteria and yeast, selectively ensures the growth of human intestinal microflora bifidobacteria.

Jerusalem artichoke powder obtained according to the claimed modes, is a loose mass of beige. It contains components of the carbohydrate complex, which are mainly represented by an inulin polysaccharide, proteins, fats, vitamins B1, B2, C, pectin, fiber, organic acids, macro - and micronutrients.

The introduction of powder from Jerusalem artichoke into the filling, which is not subjected to heat treatment, allows you to save the beneficial substances contained in it.

The main purpose of Jerusalem artichoke powder is the appearance of new taste sensations, improving the quality and organoleptic properties of the final product, reducing technological losses in the form of edema.

The technological process for the production of wafers with filling includes the following operations.

In a whipping machine, water is loaded with a temperature not exceeding 18 ° C and in 2-3 meals, flour is added to the machine in a mixture with Jerusalem artichoke powder. The contents are knocked down at a shaft speed of 18 rpm for 10-12 minutes until a uniform, batter is formed. Jerusalem artichoke powder is obtained by pre-drying whole Jerusalem artichoke tubers at a temperature of 50-60 ° C to a moisture content of 25 ± 5%, followed by grinding dried tubers or obtaining chips with a transverse plate size of 4-5 mm, which is dried at a temperature of 40-60 ° C to a moisture content of 6-10% and grinding to powder.

The mixture is sent for electric processing to the diaphragm electrolyzer to the optimum level of active acidity of 7.0 ± 0.2 with a DC voltage of 10-12 V and a current of 3-3.5 A. Yolks, soda and salt are introduced into the finished mixture in a mixer mix the mass until a homogeneous consistency is obtained.

Next, the dough is filtered through a sieve into an intermediate container, from where it is fed into the tank of the waffle oven. From it, the dough is automatically dispensed onto the mold surface using a pump through a filling tube. Baking is carried out between two massive metal plates.

When preparing the filling, a taste paste is obtained by mixing in the required proportions and in the following sequence the recipe components: the fat component preliminarily plasticized at a temperature of 22-26 ° C, crushed wafer crumb, Jerusalem artichoke powder and palatinose until a homogeneous mass is obtained, mixing is carried out for 10-15 min The mixing machine is equipped with a water jacket, allowing to maintain the temperature of the mass in the range of 32-36 ° C. Then, the resulting mixture is ground in a five-roll mill to obtain a taste paste with a particle size of components in the mass of not more than 35-55 microns and mixed with aromatic substances, after which the mixture is knocked down at a rotational speed of the blades of the whipping machine 70-80 rpm to achieve a mass density of 750 -830 kg / m ³ . The preliminary plasticization of the fat component in the device DOM or TOM provides a lush, well-knit consistency of the filling.

After stabilization, the baked wafer sheets are sent to a spreading machine, into the funnel of which the filling is fed.

Interleaved wafer layers stand in the refrigerator for 4-15 minutes at an air temperature of 4-12 ° C and an air speed of 1-6 m / s.

Cooled seams are cut on cutting machines using strings. Finished products are wrapped in bundles immediately after cutting.

The inventive method for the preparation of diabetic wafers is illustrated by examples.

Example 1

In a whipping machine, water is loaded with a temperature not exceeding 18 ° C and in 2-3 meals, flour is added to the machine in a mixture with Jerusalem artichoke powder. The contents are knocked down at a shaft speed of 18 rpm for 10-12 minutes until a uniform, batter is formed. Jerusalem artichoke powder is obtained by pre-drying whole Jerusalem artichoke tubers at a temperature of 50 ° C to a moisture content of 30%, followed by grinding dried tubers or obtaining shavings with a transverse plate size of 5 mm, which is dried at a temperature of 60 ° C to a moisture content of 6% and milling in powder.

The mixture is sent for electric processing to the diaphragm electrolyzer to the optimum level of active acidity of 6.8 with a DC voltage of 10-12 V and a current of 3-3.5 A. Yolks, soda and salt are introduced into the finished mixture in the mixer and the mass is mixed until obtaining homogeneous consistency.

The dough is prepared according to the above technology in the following ratio of components, mass. %:

premium or first grade wheat flour 90.0 Jerusalem artichoke powder 3.0 yolks 6.0 soda 0.4 salt 0.6

Next, the dough is filtered through a sieve into an intermediate container, from where it is fed into the tank of the waffle oven. From it, the dough is automatically dispensed onto the mold surface using a pump through a filling tube. Baking is carried out between two massive metal plates.

When preparing the filling, the taste paste is first prepared by mixing the required components in the required proportions and in the following sequence: crumbs previously obtained by grinding the waste, Jerusalem artichoke powder, palatinose and 30% of the prescribed amount of the fat component preheated to a temperature of 35 ° C is mixed until a homogeneous mass is obtained stirring is carried out for 10 minutes The mixing machine is equipped with a water jacket, allowing to maintain the temperature of the mass within 36 ° C. Then, the resulting mixture is crushed in a five-roll mill to obtain a taste paste with a particle size of components in the mass of not more than 35 μm and the taste paste is mixed with the remaining part of the fat component previously plasticized at a temperature of 22 ° C and aromatic substances, after which the mixture is knocked down at a rotational speed of the kneading blades machine 70 rpm to achieve a mass density of 750 kg / m ³ . To get a lush, well-knocked filling, the fat before mixing must be plasticized in the device DOM or TOM at a temperature close to its pour point.

Preparation of the filling is carried out in the following ratio of components, wt.%:

fat component 30.57 waffle chips 23.98 Jerusalem artichoke powder 3.0 palatinosis 41.74 aromatic substance 0.71.

After stabilization, the baked wafer sheets are sent to a spreading machine, into the funnel of which the filling is fed.

Interleaved wafer layers stand in the refrigerator for 4 minutes at an air temperature of 4 ° C and an air speed of 1 m / s.

Cooled seams are cut on cutting machines using strings. Finished products are wrapped in bundles immediately after cutting.

Example 2

The method of preparation of wafers has the following differences from example 1.

Jerusalem artichoke powder is obtained by pre-drying whole Jerusalem artichoke tubers at a temperature of 55 ° C to 25% moisture content, followed by grinding dried tubers or obtaining shavings with a transverse plate size of 4.5 mm, which is dried at a temperature of 50 ° C to a moisture content of 8% and grinding into powder.

The mixture is sent to the electric treatment in the diaphragm electrolyzer to the optimum level of active acidity of 7.0.

The dough is prepared according to the above technology in the following ratio of components, mass. %:

premium or first grade wheat flour 85.0 Jerusalem artichoke powder 8.6 yolks 5.5 soda 0.35 salt 0.55

Taste paste is obtained by mixing in the following ratio of components, wt.%:

fat component 30.3 waffle chips 19.93 Jerusalem artichoke powder 7.0 palatinosis 42.17 aromatic substance 0.6.

Interleaved wafer layers stand in the refrigerator for 9.5 minutes at an air temperature of 8 ° C and an air speed of 3.5 m / s.

Example 3

The method of preparation of wafers has the following differences from example 1.

Jerusalem artichoke powder is obtained by pre-drying whole Jerusalem artichoke tubers at a temperature of 60 ° C to a moisture content of 20%, followed by grinding dried tubers or obtaining shavings with a transverse plate size of 4 mm, which is dried at a temperature of 40 ° C to a moisture content of 10% and milling in powder.

The mixture is sent to the electric treatment in the diaphragm electrolyzer to the optimum level of active acidity of 7.2.

The dough is prepared according to the above technology in the following ratio of components, mass. %:

premium or first grade wheat flour 80.0 Jerusalem artichoke powder 14.2 yolks 5,0 soda 0.3 salt 0.5

Taste paste is obtained by mixing the recipe components in the following ratio of components, wt.%:

fat component 30.12 waffle chips 16.41 Jerusalem artichoke powder 10.0 palatinosis 42.67 aromatic substance 0.8.

Interleaved wafer layers stand in the refrigerator for 15 minutes at an air temperature of 12 ° C and an air velocity of 6 m / s. Qualitative and quantitative indicators of the obtained wafers with the filling are presented in tables 1, 2, 3.

Table 1 Organoleptic quality indicators of wafers Name of indicator prototype one 2 3 Taste Very sweet, crispy, without extraneous taste, characteristic of this type of product Moderately sweet, very crispy. Moderately sweet, very crispy. Moderately sweet, very crispy. Smell Peculiar to this type of product, odorless Color Sheet color light yellow cream light pistachio pistachio in the context - combined Color of filling - uniform with a cream shade with pistachio shade Appearance, surface The surface is flat, uniform, with a clear pattern of cells, the edges - with an even edge without smudges. Wafers are the same size and shape. The filling does not protrude over the edges. The wafer sheet is in close contact with the filling, there are no shifts of the wafer layers. Kinked structure Wafer sheets evenly baked with developed porosity, with crispy properties with more developed porosity,
more crispy with more developed porosity, with more crisp properties with more developed porosity, with more crisp properties the filling is evenly distributed The quality of the filling The filling is of a uniform consistency, without grains and lumps, easily melting, oily. In the finished product - dense, not giving a shift to the wafer sheets.

table 2 Physico-chemical characteristics of wafers Name of indicator prototype one 2 3 Humidity% 1.36 1.35 1.43 1.49 Mass fraction of fat in terms of SV,% 33.60 31.61 30.90 30.32 Mass fraction of ash insoluble in hydrochloric acid with a mass fraction of 10%,% 0,035 0,025 0,028 0,030 Mass fraction of total sugar for sucrose in terms of CB,% - - - -

Table 3 Nutrition value of 100 g of a product Example Energy value, kcal Proteins, g Fats, g Carbohydrates, g Prototype 486 7.50 33.60 40.40 one 483 7.33 31.61 42.38 2 480 7.51 30.90 43.12 3 475 7.62 30.22 43.26

Thus, the set of essential features set forth in the claims, allows to achieve the desired technical result.

Claims (4)

1. A method for the production of diabetic wafers, which involves preparing a wafer dough, molding and baking it, preparing the filling by mixing the recipe with wafer chips and the fat component, then whipping the resulting mixture, spreading the filling on wafer sheets with molding layers and cutting into individual products, different the fact that when preparing wafer sheets in the process of kneading the dough, Jerusalem artichoke powder is additionally added in an amount of 0.8-18.0%, then electrical imaging is carried out whence the resulting mixture, followed by introduction of the remaining components, mixing them in the following ratio, wt.%:
premium or first grade wheat flour 80.0-90.0 Jerusalem artichoke powder 0.8-18.0 yolks 5.0-6.0 soda 0.3-0.4 salt 0.5-0.6
and in the preparation of the filling, a flavoring paste is used, obtained by mixing the plasticized fat component and wafer chips with the addition of palatinose, Jerusalem artichoke powder and aromatic substances in the following ratio of components, wt.%:
fat component 30.12-30.57 waffle chips 16.41-23.98 Jerusalem artichoke powder 3.0-10.0 palatinosis 41.74-42.67 aromatic substance 0.1-0.8 2. The method according to claim 1, characterized in that they use Jerusalem artichoke powder obtained by pre-drying the whole Jerusalem artichoke tubers at a temperature of 50-60 ° C to a moisture content of 25 ± 5%, followed by grinding the dried tubers or obtaining chips with a transverse plate size of 4 -5 mm, which is dried at a temperature of 40-60 ° C to a moisture content of 6-10%, and milled into powder. 3. The method according to claim 1, characterized in that the electrical processing of the test is carried out to an optimum level of active acidity of 7.0 ± 0.2 at a DC voltage of 10-12 V and a current of 3-3.5 A. 4. The method according to claim 1, characterized in that the whipping of the filling is carried out until a mass density of 750-830 kg / m ^{3 is} reached.