RU2508645C1 - Flour confectionery product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of cakes and is to be used at bakery, confectionary industry and public catering enterprises. The method envisages preparation and mixing of softened margarine, dry wheat gluten, a vegetal raw material semi-product, a milk filler, a sweetening agent and melange, the mixture whipping, piece moulding, baking, cooling and sprinkling with sugar powder. During the components preparation one additionally introduces cinnamon; the vegetal raw material semi-product is represented by grape seeds and buckwheat groats at a ratio of 1:1, produced by the method of mechanochemical activation in the rotor and roller disintegrator at mechanochemical treatment frequency equal to 128 Hz and rotation frequency equal to 16 s^-1 at a temperature of 25-30°C under the pressure in the operational elements contact zone amounting to 30 MPa. The milk filler us represented by a mixture consisting of enriched defatted milk and Biopect pectin-and-cellulose compound at a ratio of 1:2. The sweetening agent is represented by stevioside. The mixture whipping is performed in a melangeur till viscosity is equal to 1300 Pa·s. After whipping one additionally introduces ammonium carbonate and food culinary salt. Dough is kneaded; baking is performed at a temperature of 170-185°C during 30-35 min at the following components ratio in the mixture, wt %: dry wheat gluten - 2.25-10.43, vegetal raw material semi-product - 55.85-75.62, milk filler - 7.11-20.45, stevioside - 0.1-0.5, margarine - 10.15-20.72, melange - 3.05-8.10, cinnamon - 0.5-1.5, ammonium carbonate - 0.4-1.2, food culinary salt - 0.7-0.9. Cinnamon is mixed with margarine heated to a temperature of 35-40°C and the milk filler till viscosity is 850-950 Pa·s. Cinnamon is used in the form of powder with particles sized 10-200 mcm or in the form of grit with particles sized 300-3000 mcm; the defatted milk is enriched with dry soya whey and girasol concentrate at a ratio of 150:2:1.

EFFECT: invention ensures elaboration of a method for production of a flour confectionary product with reduced caloric content as well as extension of the range of flour confectionary products and food enterprises raw material base.

4 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of muffins, and can be used at the enterprises of the baking, confectionery industry and catering.

A known method of producing cake "Stolichniy", including churning soft creamy mala for 7-10 minutes, adding granulated sugar and churning for another 5-7 minutes, gradually adding melange, mixing the churned mass with raisins, ammonium carbonate, edible salt, essence , making wheat flour of the highest grade, kneading dough with a moisture content of 23-25%, molding, baking at a temperature of 205-215 ° C for 25-30 minutes, cooling and sprinkling the surface with refined powder (Technological instructions for the production of flour children’s products / Compiled by V.A. Shipov. - M.: Publishing House "Economics". - 1999 - S.158-161).

The disadvantages of this method are the low nutritional and biological value of the obtained muffins.

Closest to the claimed is a method of producing a cake of increased nutritional value, including the preparation of a semi-finished product from chickpeas, for which the chickpea seeds are washed and kept in drinking water with a temperature of 20-22 ° C for 20-24 hours for swelling, boiled for 1 hour. The seeds are cooled and crushed by passing them through a chopper with a diameter of 2 mm in the matrix holes. Softened margarine, whipped with granulated sugar, dry wheat gluten, egg powder and whole milk powder are added to the semi-finished product. Stirred at a rotational speed of the kneading organ 300 min ^-1 for 5-7 minutes to a homogeneous mass. They knock down the dough at a rotational speed of the kneading organ of 400 min ^-1 under a compressed air pressure of 0.4 MPa for 5.0 ± 0.5 min. Preforms weighing 120 g are formed and baked at a temperature of 210-220 ° C for 30-35 minutes. Muffins are cooled, the surface is sprinkled with powdered sugar (patent RU No. 2412597).

The disadvantage of this method is the increased sugar content and multi-stage preparation of the semi-finished product from chickpeas, which increases the overall duration of the process and leads to higher prices for products.

The problem solved by the invention is the development of a method for the production of flour confectionery products of low calorie content, as well as expanding the range of flour confectionery products and raw materials base of food enterprises.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, reduce energy value, as well as reduce and simplify the process of making muffins.

The technical result is achieved in that in a method for the production of a flour confectionery product in the form of a cake, including preparing and mixing softened margarine, dry wheat gluten, semi-finished product from plant materials, milk filler, sweetening agent, melange, kneading the mixture, molding the workpiece, baking, cooling, sprinkled with powdered sugar, in addition, cinnamon is added to the preparation of the components, grape seeds and buckwheat are used as a semi-finished product from plant materials in the ratio 1: 1, obtained by the method of mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , a temperature of 25-30 ° C and a pressure in the contact zone of the working elements of 30 MPa, use the mixture as a milk filler consisting of fortified skim milk and Biopecta pectin-cellulose complex in a ratio of 1: 2, stevioside is used as a sweetening agent, the mixture is knocked down in a melanger until the viscosity reaches 1300 Pa · s, after 2 knocked down t carbonate, ammonium salt, produced kneading, baking is carried out at a temperature of 170-185 ° C for 30-35 min, with the following ratio of components in the blend, wt.%:

Dry wheat gluten 2.25-10.43 Prefabricated plant material 55.85-75.62 Milk filler 7.11-20.45 Stevioside 0.1-0.5 Margarine 10.15-20.72 Melange 3.05-8.10 Cinnamon 0.5-1.5 Ammonium carbonate 0.4-1.2 Edible salt 0.7-0.9

In this case, cinnamon is mixed with margarine, heated to a temperature of 35-40 ° C, and a milk filler until a viscosity of 850-950 Pa · s is reached. In this case, cinnamon is used in the form of a powder with a particle size of 10-200 microns or in the form of grains with a particle size of 300-3000 microns, and skim milk enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1.

One of the most rational directions in choosing sources for obtaining food additives is the use of secondary products formed during the processing of plant materials.

From these positions, an effective raw material resource is such unconventional fat-containing raw materials as grape seeds containing a complex of valuable substances.

To justify the use of buckwheat grain, its chemical composition was studied, which has high organoleptic characteristics and consumer properties and is one of the main grain crops widely used in the production of dietary food products.

Grape seeds contain in their composition in greater quantity than buckwheat grain, such physiologically valuable ingredients as proteins and lipids, and are almost half as nitrogen-free extractive substances.

The study of the fatty acid composition of grape seeds and buckwheat grains showed that buckwheat grains are 10-12% higher in saturated fatty acids and, especially, palmitic acid.

Lipids isolated from grape seeds contain 87.0-93.0% physiologically valuable unsaturated fatty acids, including 70.0-74.2% linoleic acid and 17.0-18.8% oleic acid. It should also be noted that the content of linoleic acid in the lipids of grape seeds is two times higher than the content of this acid in the lipids of buckwheat grain.

Grape seeds contain 16-17% protein, which is on average 5-6% higher than in buckwheat grain, which indicates the potential value of grape seeds as raw materials for obtaining highly effective nutritional supplements.

Since stevioside has a high degree of sweetness, when used in food products, where sugar plays the role of the main raw material component, the selection of products that are fillers is especially important. The pectin-cellulose complex and skim milk enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1 were selected as such products. with an increase in the content of fortified skim milk, the mass fraction of protein in the product increases and its biological value increases.

The research results showed that an increase or decrease in the ratio of components negatively affects organoleptic and rheological indicators.

The use of cinnamon muffins in the recipe allows you to get a product with good organoleptic characteristics. In this case, as a result of the introduction of cinnamon into the dough, the humidity regime during storage is maintained. So, excess moisture is absorbed by cinnamon fibers, and at the same time, when dry, they give up part of the moisture.

The introduction of cinnamon into the dough in the production of muffins allows you to most fully preserve the biologically active substances contained in it (essential oils). In addition, the preservation of biologically active substances contributes to the high fat content in the test. Fat adsorptively interacts with particles of the cinnamon solid phase, forming a monomolecular layer that protects the active substance from exposure to atmospheric oxygen, and thereby increases the shelf life of the cake and the preservation of its original properties throughout the storage process.

The technological process of cake production includes the following operations.

Cinnamon in the form of a powder with a particle size of 10-200 microns or in the form of grains with a particle size of 300-3000 microns is mixed until a viscosity of 850-950 Pa · s is reached with margarine heated to a temperature of 35-40 ° C and a mixture of skim milk enriched dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1, and the Biopect pectin-cellulose complex in a ratio of 1: 2. Dry wheat gluten, stevioside, melange, grape seeds and buckwheat taken in a 1: 1 ratio, obtained by mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , temperature are added to the resulting mass. 25-30 ° C and a pressure in the contact zone of the working elements of 30 MPa, and knock in the melanger until a viscosity of 1300 Pa · s is reached, after knocking in, ammonium carbonate and table salt are added, and the dough is kneaded. The finished dough is laid out in the form, pre-oiled, and baked for 30-35 minutes at 170-185 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

Examples of specific performance.

Example 1

The technological process for the production of cake includes the following operations.

Cinnamon in the form of a powder with a particle size of 50 μm is mixed until a viscosity of 950 Pa · s is reached with margarine heated to a temperature of 40 ° C and a mixture of skim milk enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1, and pectin- pulp complex "Biopect" in a ratio of 1: 2. Dry wheat gluten, stevioside, melange, grape seeds and buckwheat taken in a 1: 1 ratio, obtained by mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , temperature are added to the resulting mass. 25 ° C and a pressure in the contact zone of the working elements of 30 MPa, and knock in the melanger until a viscosity of 1300 Pa · s is reached, after knocking in, ammonium carbonate, edible salt, dry wheat gluten are added, and the dough is kneaded. The finished dough is laid out in the form, pre-oiled, and baked for 35 minutes at 170 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Dry wheat gluten 2,55 Prefabricated plant material 59.53 Milk filler 18.34 Stevioside 0.46 Margarine 12.35 Melange 4.75 Cinnamon 0.75 Ammonium carbonate 0.55 Edible salt 0.72

Example 2

The technological process of cake production includes the following operations.

Cinnamon in the form of grains with a particle size of 1000 μm is mixed until a viscosity of 900 Pa · s is reached with margarine heated to a temperature of 37 ° C and a mixture of skim milk enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1, and pectin- pulp complex "Biopect" in a ratio of 1: 2. Dry wheat gluten, stevioside, melange, grape seeds and buckwheat taken in a 1: 1 ratio, obtained by mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , temperature are added to the resulting mass. 30 ° C and a pressure in the contact zone of the working elements of 30 MPa, and knock in the melanger until a viscosity of 1300 Pa · s is reached, after knocking in, ammonium carbonate, edible salt, dry wheat gluten are added, and the dough is kneaded. The finished dough is laid out in the form, pre-oiled, and baked for 33 minutes at 178 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Dry wheat gluten 3.05 Prefabricated plant material 67.13 Milk filler 9.00 Stevioside 0.23 Margarine 14.95 Melange 3,50 Cinnamon 0.91 Ammonium carbonate 0.41 Edible salt 0.82

Example 3

The technological process for the production of cake includes the following operations.

Cinnamon in the form of a powder with a particle size of 100 μm is mixed until a viscosity of 870 Pa · s is reached with margarine heated to a temperature of 35 ° C and a mixture of skim milk enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1, and pectin- pulp complex "Biopect" in a ratio of 1: 2. Dry wheat gluten, stevioside, melange, grape seeds and buckwheat taken in a 1: 1 ratio, obtained by mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , temperature are added to the resulting mass. 28 ° C and a pressure in the contact zone of the working elements of 30 MPa, and knock in the melanger until a viscosity of 1300 Pa · s is reached, after knocking in, ammonium carbonate, edible salt, dry wheat gluten are added, and the dough is kneaded. The finished dough is laid out in the form, pre-oiled, and baked for 30 minutes at 185 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Dry wheat gluten 6.13 Prefabricated plant material 56.51 Milk filler 8.25 Stevioside 0.21 Margarine 18.12 Melange 7.45 Cinnamon 1.35 Ammonium carbonate 1.14 Edible salt 0.84

In parallel, get a cupcake in a known manner.

Organoleptic and physico-chemical indicators, as well as indicators of nutritional value are given in the table.

In terms of organoleptic characteristics, the developed products are superior to the prototype in taste and aroma, which can be explained by the fact that the dietary fiber included in their composition has not only water-absorbing, but also fat-absorbing ability, and fat in turn retains the aromatic substances of cinnamon, which makes it possible to exclude the introduction of essence . The prototype muffins differ from the control in the improved state of porosity of the crumb, and also acquire brownish colors and shades. The organoleptic characteristics of the studied samples are not inferior to the prototype, and sugar in them is completely absent.

Table Comparative characteristics of the proposed method with the prototype Indicators Example 1 Example 2 Example 3 Prototype Color Brownish Golden Taste Intrinsic to muffins, light cinnamon flavor Inherent in cupcakes Smell Pleasant smell of spices Neutral, not pronounced The form Specific to this product name Humidity% 11.5 11,2 12,4 12.6 Mass fraction of total sugar for sucrose in terms of CB,% lack of lack of lack of 39.86 Fats, g 12.3 14.5 17.4 21.5 Proteins, g 7.9 8.3 8.1 5.2 Energy value, kcal 275 284 278 337 Alkalinity,% 0.4 0.5 0.3 0.6 Specific volume% 1,69 1,63 1.65 1.47

The inventive method of production allows you to get muffins with high consumer properties and nutritional value, as well as with low energy value.

Claims (4)

1. Method for the production of flour confectionery in the form of a cake, including the preparation and mixing of softened margarine, dry wheat gluten, semi-finished products from plant materials, milk filler, sweetening agent, melange, kneading the mixture, molding the billet, baking, cooling, icing with powdered sugar, characterized in addition, when preparing the components, cinnamon is added, grape seeds and buckwheat groats in a 1: 1 ratio obtained by the method are used as a semi-finished product from plant materials mechanochemical activation in a rotor-roll disintegrator at a mechanochemical processing frequency of 128 Hz and a rotor speed of 16 s ^-1 , a temperature of 25-30 ° C and a pressure in the contact zone of the working elements of 30 MPa, a mixture consisting of enriched skim milk is used as a milk filler and pectin-cellulose complex "Biopect" in a ratio of 1: 2, stevioside is used as a sweetening agent, the mixture is knocked down in a melanger until a viscosity of 1300 Pa · s is reached, after knocking ammonium carbonate, salt is added food cookery, dough is made, baking is carried out at a temperature of 170-185 ° C for 30-35 minutes, with the following ratio of components in the mixture, wt.%:
dry wheat gluten 2.25-10.43 prefabricated plant material 55.85-75.62 milk filler 7.11-20.45 stevioside 0.1-0.5 margarine 10.15-20.72 melange 3.05-8.10 cinnamon 0.5-1.5 ammonium carbonate 0.4-1.2 food salt 0.7-0.9. 2. The method according to p. 1, characterized in that the cinnamon is mixed with margarine, heated to a temperature of 35-40 ° C, and milk filler to achieve a viscosity of 850-950 Pa · s. 3. The method according to p. 1, characterized in that cinnamon is used in the form of a powder with a particle size of 10-200 microns or in the form of grains with a particle size of 300-3000 microns. 4. The method according to p. 1, characterized in that skim milk is used, enriched with dry soya serum and Jerusalem artichoke concentrate in a ratio of 150: 2: 1.