RU2532040C1 - Food additive for cakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The food additive contains the following initial components, wt %: lactic acid - 11.0-15.0, sodium lactate- 21.5-23.0, acetic acid - 4.8-5.2, calcium lactate- 8.2-10.9, propionic acid - 1.6-1.7, propylene glycol - 28.0-32.0, water - balance.

EFFECT: invention ensures improvement of consumer properties of cakes, prepared from wheat flour with usage of baking powder, and cakes storage life increase by way of hardening retardation during storage.

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Description

The invention relates to the food industry, in particular to the confectionery industry, for the use of food additives in the production of flour confectionery products, namely muffins made on chemical baking powder, in order to obtain products with improved consumer characteristics and increased shelf life.

Known food composition based on distilled polyglycerol monostearate, sodium stearoyl-2-lactylate, polysorbate, polyglycerol monostearate, sodium dodecyl sulfate, glycerol, which provides optimal moisture content, increased specific volume and reduced hardness of cupcake crumbs (Patent 71712784 US35, A23L, A23L. 02/06/2007). However, this food supplement, which provides an improvement in the quality of muffins, is based on rather expensive components of emulsifying action.

Known food supplement for the long-term preservation of the freshness of flour confectionery based on purified 1,2-propylene glycol, including extracts from linden flowers, husks of oats, plantain, sea buckthorn, grapes and other plants exhibiting antimicrobial properties, and small amounts of ascorbic or citric acid, application which significantly reduces the amount of marriage from microbial spoilage and increases the safety of rolls, muffins and other flour confectionery products (ingredient for long-term preservation of freshness of mu GOVERNMENTAL confectionery / LS Genel, M.L. Galkin // Confectionery -. 2008. - №5 -. P.23). However, this food supplement, designed to protect against microbial spoilage of biscuits and other flour confectionery products, is not effective enough to produce muffins on chemical baking powder with improved consumer characteristics and prolonged shelf life.

Closest to the technical nature of the present invention is a food supplement containing an aqueous solution of lactic acid, sodium lactate, acetic acid, glycerol, calcium lactate and propionic acid (RF patent 2472346, A21D 8/02, publ. 20.01. 2013, Bull. No. 2). This food supplement is intended to improve the quality and prevent the mold from dietary varieties of bread from a mixture of starch and protein-containing gluten-free raw materials. However, it is not effective enough to improve consumer properties and prolong the shelf life of muffins made from wheat flour using chemical baking powder.

The objective of the invention is the creation of an effective food supplement, designed to improve consumer properties and increase shelf life of muffins on chemical baking powder.

The technical result of the invention is to increase the effectiveness of the food additive when it is used to improve the consumer properties of muffins made from wheat flour using chemical disintegrants, due to the formation of complexes of starch-containing and protein biopolymers with lactate, acetate, propionate-propylene glycol and calcium-containing compounds, homogenization of fats and solubilization of insoluble components in the process of test preparation, and to increase their shelf life by slowing down staling during storage due to associates of additives containing a double salt of calcium-sodium lactate and chelated calcium-containing complexes with propylene glycol, exhibiting hydrophilic properties.

According to the invention, this is achieved in that the food supplement comprising lactic acid, sodium lactate, acetic acid, calcium lactate, propionic acid and water further comprises propylene glycol. Moreover, the components in the composition are in the following ratio, wt.%:

lactic acid 11.0-15.0 sodium lactate 21.5-23.0 acetic acid 4.8-5.2 calcium lactate 8.2-10.9 propionic acid 1.6-1.7 propylene glycol 28.0-32.0 water rest

The introduction of propylene glycol in the amount of 28.0-32.0 wt.% Helps to improve consumer properties and slow down the staleness of muffins prepared using chemical disintegrants during storage. The combined action of propylene glycol and sodium lactate leads to an increase in the water-retaining effect of the food additive, which ensures an increase in the effectiveness of the food additive and an increase in the shelf life of the muffins.

The presence of calcium lactate in the amount of 8.2-10.9 wt.% Enriches the muffins with calcium in a bioavailable form and favors complex formation with starch-containing and protein biopolymers of the dough. The lactic, acetic and propionic acids present in the food additive, taken in the optimal ratio, when chemically interacted with the baking powder, contribute to the formation of the dough structure during its preparation, which creates an additional effect to improve the consumer properties of the cupcakes obtained from it.

To prepare the proposed food additive, an aqueous solution of purified sodium hydroxide is introduced into lactic acid, after completion of the neutralization process, glacial acetic and propionic acids are added to the resulting buffer mixture, then calcium oxide is introduced at the set temperature, it is mixed until it is completely dissolved, and then into the resulting reaction mass 1,2-propylene glycol is introduced, heated and mixed until a food additive with a uniform composition is achieved.

The following table 1 shows examples of the composition of the proposed additives with different proportions of components, table 2 - physico-chemical quality indicators of the proposed food additives composition 1, 2 and 3. According to the organoleptic characteristics of the food supplement, including lactic acid, sodium lactate, acetic acid, lactate calcium, propionic acid, propylene glycol and water at different proportions in the optimized limits of mass fractions, is a transparent syrup-like colorless liquid with a brackish-acid taste with voystvennym this additive odor.

To use a food supplement, it was introduced into the test formulation at the stage of its preparation. The dough is kneaded in the traditional way from wheat flour, granulated sugar, melange, potato starch, table margarine, dried milk, ammonium carbonate, used as a chemical baking powder, and the proposed additive in the amounts prescribed by the recipe. After kneading, the dough is cut into dough pieces and baking cupcakes.

The conclusion about the quality of cupcakes prepared using ammonium carbonate and the proposed additives was made on the basis of test results of organoleptic and physico-chemical parameters recommended by the regulatory document (GOST 15052 - 96 Cupcakes. General specifications. - M .: Standartinform, 2008) and accepted in the production of flour confectionery products (Lurie I.S. Technology and technological control of confectionery production. - M.: Light and food industry, 1981).

Table 3 shows the organoleptic quality indicators of cupcakes prepared using the food additive of the prototype and the proposed food additive (composition 1, 2 and 3).

Table 4 shows the physico-chemical parameters of the cupcakes prepared using the food additive of the prototype and the proposed food additive (composition 1, 2 and 3).

Table 5 shows the effect of the proposed additives (composition 1, 2 and 3) on the increase in the duration of storage of muffins on a chemical baking powder without stale.

As can be seen from table 3, according to the organoleptic quality indicators, the cupcakes obtained using the proposed food additive have a regular, dome-shaped shape characteristic of this product name, with a sweet taste characteristic of a product of this type, baked, soft, porous, without traces of impurity, but more elastic compared to the prototype crumb.

As follows from tables 4 and 5, the use of the proposed additives allows you to get cupcakes with improved consumer properties, while quite effectively increasing their shelf life, providing a shelf life of 25 days, compared with the control (without the proposed additives) and the prototype.

The proposed food supplement is physiologically harmless, does not carry undesirable organoleptic changes in the product, does not require technological preparation before introducing it into the dough, and therefore will find wide application in the production of muffins.

Table 1 Examples of the composition of the food additive for flour confectionery Name of ingredient Mass fraction of ingredient,% Composition 1 Composition 2 Composition 3 Lactic acid 15.0 12.8 11.0 Sodium lactate 23.0 22.3 21.5 Acetic acid 5.2 5,0 4.8 Calcium lactate 8.2 9.8 10.9 Propionic acid 1.7 1.7 1,6 Propylene glycol 28.0 30,0 32,0 Water Rest

table 2 Physico-chemical characteristics of the proposed food additives Name of indicator Indicator value Food supplement Composition 1 Composition 2 Composition 3 Active acidity, units pH 4,5 4.6 4.7 Titratable acidity, deg. 243 218 195 Mass fraction of calcium,% 1,5 1.8 2.0 Density, ρ _{20 ° C} , g / cm ³ 1,226 1,220 1,215

Table 3 Organoleptic quality indicators of cupcakes prepared using food additives on the day of production Name of indicator Indicator value Food supplement According to the prototype Composition 1 Composition 2 Composition 3 Taste and smell More sweet, intrinsic Sweet characteristic of this product name The form Correct, domed, characteristic of this product name Peel color Dark brown Light brown The nature of the peel With minor blasts Kink view Baked product without traces of impurity Crumb color Dark yellow Light yellow Crumb density Not tight Soft Porosity Small pores, heterogeneous structure Large, medium and small pores, heterogeneous structure Large cavities in the crumb Are absent Are present Crumb elasticity Elastic More flexible than prototype

Table 4 Physico-chemical parameters of cupcakes prepared using food additives on the day of production Name of indicator Indicator value Control (no additives) Food supplement According to the prototype Composition 1 Composition 2 Composition 3 Moisture content, % 28.65 29.0 29.15 29.13 29.15 Alkalinity, deg. No more than 2 UPEC,% 7.6 7.0 6.6 6.5 6.4 Specific volume, cm ³ / g 2.19 2.25 2,34 2,36 2.40 Wet% 227 238 246 255 252 Crumb compression strain, mm 2.59 3.48 3.70 3.71 3.71

Table 5 Duration of storage of cupcakes prepared using ammonium carbonate, not stale Name of indicator Indicator value Control (no additives) Food supplement According to the prototype Composition 1 Composition 2 Composition 3 Duration of storage without staling, days 7 16 25

Note: the duration of storage without staling is determined by reaching the value of the crumb compression strain indicator of cupcake samples prepared using the food additive of the prototype or the proposed food additive (composition 1, 2 and 3) equal to 1.22 mm; in control samples (without the food additive of the prototype or the proposed food additive (composition 1, 2 and 3) - 1.02 mm (after 7 days).

Claims (1)

Food additive for muffins, including lactic acid, sodium lactate, acetic acid, calcium lactate, propionic acid and water, characterized in that it additionally contains propylene glycol in the following ratio of starting components, wt.%:
lactic acid 11.0-15.0 sodium lactate 21.5-23.0 acetic acid 4.8-5.2 calcium lactate 8.2-10.9 propionic acid 1.6-1.7 propylene glycol 28.0-32.0 water rest