RU2500110C1 - Nutritive composition for rye crispy breads production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

Description

The invention relates to the food industry, namely to the food-concentrate and baking industries, in particular, to the production of crisp rye bread crisps that can be used as a weight loss food product, patients with diabetes mellitus and other consumer groups that control weight (athletes, artists, military and others). The inventive food composition can be used both as a dosed dry mix for making bread at home, and in the form of a prescription industrial composition of rye bread, manufactured in the factory.

It is known that in the nutrition of the population of many countries of the world, including Russia, a mismatch is found between the energy value of the diet and energy consumption, an excessive level of fat intake and an insufficient intake of vitamins, minerals and biologically active components of food.

Currently, food products are needed that not only satisfy human needs, but also have a certain nutritional value and vitamin-mineral composition, have a physiologically significant positive effect on the human body, improve the nutritional structure, maintain health and reduce the risk of developing common diseases of modern man (atherosclerosis , obesity, cancer, diabetes, etc.). The determining factor in creating a product with desired properties, composition and structure is a scientifically sound choice of raw materials that form the functional properties of the finished product [Functional food products. Introduction to technology. Ed. A.A. Kochetkova. - M .: DeLi print, 2009].

The relevance of the development of such foods is also evidenced by the Decree of the President of Russia dated 01.02.2010, the Food Safety Doctrine of the Russian Federation, aimed at creating a healthy type of food, including by increasing the production of new fortified, dietary and functional foods [p.19 Doctrines of the Food Safety of the Russian Federation http://www.kremlin.ru/acts/6752].

Known compositions for the production of bread, including peeled rye flour, wheat flour, yeast, salt, liquid rye sourdough with hop extract [RU patent for invention No. 2363161 and Crispbread. General specifications. GOST 9846-88. - Publishing house of standards, 1988].

Bread rolls are also known, the composition of which includes, in addition to the grain component (rye flour), the fat component and other additives.

So, the composition for the production of rye-multi-grain bread contains rye flour, sunflower seeds, pumpkins, flax and sesame seeds, salt, vegetable oil, honey, water [site: http://eda-recepty.com/cooking/65 80-xlebtsj - rzhanj e-mnogozemovje].

Lean rye breads include rye flour, water, salt, sunflower oil, sesame or spices to taste [website: http://stemgotovit.com/forum/index.php/topic, 15668.0.html].

The closest analogue to the claimed invention is a composition for the production of rye bread, which includes rye flour, yeast, honey, salt, water and a grain mixture: poppy, flax, sesame, bran [site: http://www.koolinar.ru/recipe / view / 102415].

The objective of the invention is to obtain a prescription mixture for crisp rye breads that affect the weight loss of people who are obese, diabetes or control weight (athletes, ballet dancers, military and other consumer groups), enriched with dietary fiber, vitamins, fiber, gluten and other useful components. The essence of the claimed invention is characterized in that the food composition for the production of crisp rye bread contains 100 g of rye flour

wheat bran diet 355-365 g baking mix for the preparation of rye products from swelling rye flour, fried malt, wheat, wheat gluten, rye infusion, malt extract 99-101 g a mixture of dietary fiber from arabinogalactan, inulin, citrus dietary fiber 340-345 g egg powder source 67-68 g salt 14.5-15 g lecithin 9-11 g baking soda 1-1.2 g citric acid 1-1.2 g

A food composition with the above characteristics is also claimed, in which the components of the dietary fiber mixture are subordinated to the following ratio:

arabinogalactan 58-59% citrus diet fiber 11-12% inulin 29-31%

Modifications of food compositions with the above features, which further comprise:

alpha amylase inhibitor 1.5-8.6 g

or

fibregam 1.14-6.5 g

or

alpha amylase inhibitor 1.9-2.1 g fibregam 1.5-1.6 g

At the same time, food compositions with the above items are claimed containing an alpha-amylase inhibitor obtained from white bean cusps.

Also claimed is a food composition with the above characteristics, which further comprises:

a mixture of flax seeds, sesame seeds, poppy seeds 99-101 g

A food composition with the above characteristics is also claimed in which soya liquid lecithin is used as lecithin.

The technical result of the claimed composition of crisp rye breads is to find the optimal formulation of this food product, suitable for consumption by a wide group of consumers with diseases of obesity and diabetes. One of the main differences of the claimed composition is the presence of soluble and insoluble dietary fiber in the form of a mixture of arabinolactan, inulin and citrus dietary fiber, which enriches the recipe and gives additional properties to the bread. Variation in the composition of bread with certain components, for example, the addition of an alpha-amylase inhibitor and / or fibregam enhances the discovered properties of the components within the set of ingredients of the food composition. The acquisition of properties in the form of tangible weight loss makes the product indispensable in expanding the group of products not only for weight loss, but also for treating obesity. The development of all component ratios and the empirical selection of the optimal composition of all components is a lengthy technical procedure that allowed the authors to discard ineffective ratios of incoming components.

Declares a composition for the production of crisp rye bread, which contains 100 g of rye flour: 355-365 g of wheat bran diet; 340-345 g mixture of dietary fiber from arabinogalactan, inulin, citrus dietary fiber; 67-68 g of a source of egg powder for bakery products; 99-101 g of a baking mixture for the preparation of rye products from swellable rye flour, fried malt, wheat, wheat gluten, rye tea leaves, malt extract; 14.5-15 g of edible salt; 9-11 g of lecithin, in particular soybean liquid; 1-1.2 g of baking soda; 1-1.2 g of citric acid.

Rye flour has many useful things. It’s enough to take into account at least the fact that it contains the essential human body essential amino acid lysine, which is part of almost any protein, necessary for growth, tissue repair, production of antibodies, hormones, enzymes, albumin. This amino acid has an antiviral effect, especially against viruses that cause herpes and acute respiratory infections [source not specified 114 days]. Lysine is involved in the formation of collagen and tissue repair. It is used in the recovery period after operations and sports injuries. Lysine deficiency adversely affects protein synthesis, which leads to fatigue, fatigue and weakness, poor appetite, growth retardation and weight loss, inability to concentrate, irritability, hemorrhages in the eyeball, hair loss, anemia and reproductive problems.

In addition, in rye flour there is a lot of fiber, macro- and microelements, vitamins E, PP and group B, mineral salts. Rye flour contains twice as much potassium and magnesium as wheat flour, and iron contains 30% more. Eating rye foods improves metabolism, lowers cholesterol, removes toxins, helps the heart and helps prevent many diseases, including cancer. Another important advantage of rye flour is its low energy value, which contributes to the preservation of the figure.

It is known that a person needs to consume about 20 g of dietary fiber per day [MP 2.3.1.2432-08. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Guidelines]. The latter have a positive effect on the functional state of the gastrointestinal tract, stimulate its secretory and evacuation functions, promote the elimination of toxic substances, metabolic products, cholesterol, heavy metals and radionuclides from the body, and normalize the exchange of bile acids.

One of the differences of the claimed food composition for the production of rye bread is the presence of a well-defined mixture of dietary fiber in the form of three components, arabinolactan, inulin and citrus dietary fiber, and their general, as well as a specific, separate quantitative composition of each of them in the composition.

Each of the components included in the mixture of dietary fiber gives special useful properties to the formulation of the product. However, the effect of introduced dietary fiber is not just total, but synergistic, increasing the effectiveness of the influence of each of the components in the mixture of dietary fiber on each other as a result of their merger into a single system.

Arabinogalactan in the inventive mixture is a water-soluble plant-derived polysaccharide derived from larch wood. It is characterized by high biological activity (prebiotic, immunostimulating, lipid-lowering, gastro- and hepatoprotective, etc.) [Medvedeva E.N., Babkin V.A., Ostroukhova L.A. Larch arabinogalactan - properties and prospects of use (review). // Chemistry of plant materials. 2003. No1. S.27-37]. Arabinogalactan promotes the formation of short chain fatty acids in the intestine. Due to its resistance to digestion by human digestive system enzymes, arabinogalactan has a very low calorie level (less than 2 kcal / 100 g). In addition, it is proved that it is absolutely safe for teeth. Being a soluble dietary fiber, arabinogalactan improves nutrition, absorption and maintaining a healthy gastrointestinal tract and can be recommended as a functional food supplement in a daily diet. From a clinical point of view, arabinogalactan is an attractive product, since its regular intake can maintain normal immunity not only through direct exposure, but also through effects on intestinal bacteria, which, in turn, help the complex immune system of a person to function more reliably. The ability of arabinogalactan to bind fat and retain moisture, along with other beneficial properties, expands the prospect of using it in diet food. Arabinogalactan is registered under the code E409 in the Codex of the Food Committee of the World Health Organization (FAO / WHO) for food products as a stabilizer of emulsions and thickener. In Russia, it is approved for use as an additive to food products by regulatory legal acts of SanPiN 2.3.2.1078-01 (p. 120, E409), SanPiN 2.3.2.1293-03 (p. 32, E 409).

Inulin in the recommended mixture of dietary fiber is also a plant polysaccharide and belongs to the group of prebiotics. The term “prebiotics” is used to refer to substances or dietary supplements, most of which are not adsorbed in the human intestines, but beneficially affect the host’s body by selectively stimulating the growth and / or activation of the metabolism of beneficial representatives of its intestinal microflora. Inulin, getting into the gastrointestinal tract, is split by hydrochloric acid and enzymes into individual fructose molecules and short fructose chains that penetrate into the bloodstream. The remaining undigested portion of inulin is rapidly excreted, linking a large amount of substances unnecessary to the body, such as heavy metals, radionuclides, cholesterol crystals, fatty acids, various toxic chemical compounds that enter the body with food or formed during the life of pathogenic microbes living in the intestines. In addition, inulin significantly accelerates the cleansing of the body from toxins, undigested food and harmful substances. The antitoxic effect of inulin is enhanced by the action of fiber, including that found in citrus dietary fiber - another component of the inventive mixture.

The use in the claimed food composition of such a component of dietary fiber as citrus dietary fiber, which is a natural fiber extracted from the cellular tissues of dried orange pulp, allows you to hold a large amount of water and save it throughout the entire production process. Due to this ability to bind water, citrus dietary fiber stabilizes dispersed systems. In addition, this fiber has the properties of an emulsifier, stabilizer and improves the nutritional value of the product due to the content of fiber that is healthy for health.

When citrus dietary fiber is added, there is an improvement in the form stability of the products, its specific volume and shelf life of the finished products increase. The use of this fiber in products allows to reduce the content of egg products without changing the organoleptic characteristics and their appearance.

In addition, the difference is also the quantitative composition of all components of the mixture of dietary fiber in the food composition of the bread, as well as each of its components included in the claimed food composition.

A large number of wheat bran loaves included in the recipe, namely 355-365 g, makes it possible to enrich the food composition with a number of B vitamins, vitamins E and A, fiber, and essential macro- and microelements. In this regard, the use of wheat bran in the formulation of bread rolls makes it possible to recommend products to patients and other consumers to improve intestinal function and affect the functioning of the digestive system as a whole. The complex of B vitamins included in wheat bran performs a number of important functions in the human body, namely:

takes an active part in carbohydrate, energy, protein, fat, water-salt metabolism, as well as in the process of hematopoiesis (vitamins B2, B3, B6 and B9 are necessary for the synthesis of hemoglobin protein, which is part of red blood cells);

regulates the functions of the nervous, digestive, cardiovascular and muscle systems;

helps maintain a normal hormonal balance in the human body (vitamins B3 and B6 play a crucial role in the production of sex hormones by the body, and vitamin B6 also takes part in the synthesis of hormones produced by the adrenal glands, thyroid gland, pancreas).

Vitamins of group B, as well as vitamins E and A contained in wheat bran, contribute to the rapid regeneration of tissues, improve the condition of the skin, nails and hair, and are also necessary for a person to maintain excellent immunity and good vision throughout his life.

Fiber in wheat bran slows the absorption of carbohydrates, and thereby inhibits the process of increasing blood glucose levels. In this regard, the regular use of wheat bran is beneficial for people with diabetes.

In addition, swelling in the stomach and increasing in volume, the fiber of wheat bran quickly creates the illusion of satiety, thus protecting the person from overeating, and, therefore, from gaining excess weight and subsequent obesity.

Another difference of the claimed food composition is the use of lecithin, in particular soy liquid, which is a natural emulsifier and serves as an antioxidant that prevents the aging of the body. Lecithin is necessary for the body as a building material for the renewal of damaged cells. Lecithin is a fundamental chemical substance for the formation of the intercellular space, the normal functioning of the nervous system, the normal working activity of brain cells, and is one of the main materials of the liver. Lecithin is the main vehicle for the delivery of nutrients, vitamins used in the claimed composition to the cells. It also contains B vitamins, amino acids and phospholipids. Lack of lecithin in the diet leads to distraction, memory loss, obesity, chronic fatigue syndrome. It has an anti-sclerotic antioxidant effect. It was found that a lack of lecithin in the diet impairs the ability of the liver to process fats, and this leads to weight gain. It was also found that lecithin helps maintain a constant level of carnitine in the blood, one of the most essential nutrients for the heart.

The use in the claimed food composition of the baking mixture for the preparation of rye products allows you to maximize the use of the chemical composition of the raw materials used, to simplify the production of high-quality products that preserve consumer properties during storage. The use of this mixture with desired properties allows you to adjust the process, adjust the properties of the primary and secondary raw materials and create a health product. The combination of ingredients used in this mixture allows to improve the rheological properties of the obtained product, increasing the shelf life and freshness of the finished bread.

A mixture of baking soda - sodium bicarbonate and citric acid is used, as usual, as a baking powder for baking products, which serves to improve the taste of the finished product.

An additional introduction to the aforementioned components of fibregam, which includes polysaccharides, can reduce the calorie content of the product, enhancing its dietary properties.

The additional administration of an alpha-amylase inhibitor, which is a sugar-lowering drug, prevents the breakdown of complex carbohydrates into simpler ones and reduces the absorption of carbohydrates in the small intestine. Reducing the glycemic load of food in the consumer contributes to the formation of proper eating behavior, weight loss and the elimination of insulin resistance.

When mixing the bulk for the production of crisp rye breads in a dough mixing machine, experts add the ingredients of the food composition in the following sequence: first, make a dry mixture of wheat bran, dietary fiber, rye flour, an egg powder source, a baking mixture for making rye products from swellable rye flour , wheat, fried malt, wheat gluten, rye tea leaves, malt extract. In some cases, an alpha-amylase inhibitor, in particular phaseolamine, and / or fibregam has been introduced into the claimed formulation. A liquid phase is added - soya lecithin, saline solution and a solution of baking soda and citric acid. Then, water is kneaded. The amount of water is calculated depending on the initial moisture content of the raw material. The temperature of the liquid phase is 20-22 ° C. The duration of mixing the bulk for crisp rye breads is from 3-5 minutes to obtain a homogeneous mass, which should not be very thick, but should not stick to hands. The moisture content of the bulk for crisp rye breads is 40.0-45.0%. The temperature of the bulk - 20-25 ° C.

Then the finished bulk for the production of crisp rye bread rolls into a dough ribbon 2-3 mm thick, sprinkle the upper and lower surfaces with wheat bran, poppy seeds or poppy seeds with sesame seeds, only sesame seeds and / or with flax seeds. The resulting tape is cut into individual tiles of various shapes and sizes (rectangular, square, round, polygonal) with corrugated or even edges. Deep punctures are applied to the surface. The number of punctures is 1-2 per 1 cm ² . In some cases, any stamped pattern is applied to the surface of the dough pieces. Crispbread is baked in a baking oven for 20-30 minutes at a temperature of 160-170 ° C. Cooling of finished products to a temperature of 25 ° C is carried out on conveyors for 2-3 minutes, ensuring uniform air access.

Example.

To test the batch of bread recommended recipes in the conditions of the plant used:

as arabinogalactan - Lavitol-arabinogalactan dietary supplement according to TU 9325-008-70692152-08 or according to the current regulatory documentation approved for use by authorities and institutions of the Russian Federal Service for Supervision of Consumer Rights Protection (manufacturer Ametis LLC, Blagoveshchensk);

as inulin, inulin Frutafit IQ or Fibrulose F97;

as a citrus dietary fiber - Citrifay 100 according to the current regulatory documentation approved for use by the authorities and institutions of the Russian Federal Service for Supervision of Consumer Rights Protection and Human Welfare

as a mixture of an alpha-amylase inhibitor and fibregam, the biologically active additive “Calorie Blocker Phase 2” according to TU 9197-047-17664661-08 or according to the current regulatory documentation approved for use by authorities and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare of the Russian Federation;

sodium bicarbonate in accordance with GOST 2156;

table salt according to GOST R 51574;

food poppy according to GOST R 52533;

sesame according to GOST 12095;

oil flax seeds in accordance with GOST 10582;

wheat bran in accordance with GOST R 53496-2009;

soya lecithin “BaltcitinTM-1” according to TU 9146-006-15323453-2008 or according to the current regulatory documentation, approved for use by authorities and institutions of the Russian Federal Service for Supervision of Consumer Rights Protection and Human Welfare;

baking mix for the preparation of rye products - for example, the Borodino mix;

drinking water - GOST R 51232, SanPiN 2.1.4.1074;

source of egg powder.

According to the technology described above in this patent description, in strict accordance with the recommended and claimed composition, crisp rye breads are made. The color and taste of the obtained wellness and with an enriched composition of bread - a characteristic pleasant. Organoleptic indicators: color - tan, taste and smell - characteristic of this type of product, pleasant bread, without extraneous odors and tastes; brittle, fractured structure - products uniformly baked, well loosened, with developed porosity, with no signs of impurity. Physico-chemical indicators: mass fraction of moisture - 5.9%, alkalinity - 0.5 degrees.

Claims (8)

1. The food composition for the production of crisp rye breads, characterized in that it contains 100 g of rye flour, g:
wheat bran diet 355-365 baking mix for cooking rye flour products swelling rye, roasted malt, wheat, wheat gluten, rye infusion, malt extract 99-101 a mixture of dietary fiber from arabinogalactan, inulin, citrus dietary fiber 340-345 egg powder source 67-68 salt 14.5-15 lecithin 9-11 baking soda 1-1,2 citric acid 1-1,2 2. The food composition according to claim 1, characterized in that the components of the mixture of dietary fiber are subordinate to the following ratio,%:
arabinogalactan 58-59 citrus diet fiber 11-12 inulin 29-31 3. The food composition according to claim 1, characterized in that it further comprises, g:
alpha amylase inhibitor 1,5-8,6 4. The food composition according to claim 1, characterized in that it further comprises, g:
fibregam 1.14-6.5 5. The food composition according to claim 1, characterized in that it contains, g:
alpha amylase inhibitor 1.9-2.1 fibregam 1.5-1.6 6. The food composition according to claims 3, 5, characterized in that in it an alpha-amylase inhibitor is obtained from white bean cusps. 7. The food composition according to claim 1, characterized in that it contains, g:
a mixture of flax seeds, sesame seeds, poppy seeds 99-101 8. The food composition according to claim 1, characterized in that it uses soya liquid lecithin as lecithin.