RU2535392C1 - Preventive waffle product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to waffle products manufacture. The preventive purpose waffle product includes waffle sheets containing wheat bakery flour, melange, vegetable oil, drinking soda, food salt, lecithin and a filling containing, a fat composition, waffle crumb, a flavouring agent, a taste filler including a mixture of phospholipid product, stevioside and dry whole milk at a ratio of 2:1:80. Additionally, the waffle sheets contain a semi-product of vegetal raw materials while the filling contains a vegetable mixture. The vegetal raw material semi-product is represented by grape seeds powder. The vegetable mixture is represented by potato and carrot food fibres at a ratio of 1:1. The phospholipid product is represented by "Feis"; the fat composition is represented by confectionary fat and Raftilin at a ratio of 7:1. The initial components are used at the following ratio for the waffle sheets, wt %: bakery wheat flour - 79.45-82.23; vegetal raw material semi-product - 5.12-6.52; melange - 10.33-11.67; vegetable oil - 1.00-1.08; drinking soda - 0.21-0.33; food salt - 0.45-0.65; lecithin - 0.62-0.76; the components for the filling are used at the following ratio, wt %: fat composition - 63.51-68.01; waffle crumb - 4.12-8.62; flavouring agent - 0.99-1.11; taste filler - 18.62-20.67; vegetable mixture - 8.26-9.81. The grape seeds powder is used with particles size of10-200 mcm; Raftilin is preliminarily dissolved in 60-70°C water at a ratio of 1:3 during 5-7 minutes.

EFFECT: invention ensures the preventive waffle products formula development as well as an expansion of the range of such purpose products and the raw material base of food enterprises.

3 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of wafer products.

A known composition for the preparation of flour confectionery in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, salt, lecithin, and a filling containing confectionery fat, waffle crumbs and flavoring, as a sweet the agent contains stevioside and Beneo ™ Synergyl, and the flavoring agent is a mixture of stevioside, Beneo ™ Synergyl and protelac in a weight ratio of 1: 65: 150 (RU patent No. 2422019).

The disadvantage of these wafers is their low fiber content.

Closest to the claimed is the composition for the preparation of flour confectionery in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, salt, lecithin, and a filling containing confectionery fat, wafer crumb, flavor and a flavoring filler comprising a phospholipid product in the form of lecithin and a sweet agent, contains stevioside as a sweetening agent, and the flavoring filler further comprises whole milk powder and It gives a mixture of lecithin, stevioside, whole milk powder in a ratio of 2: 1: 80 (patent RU No. 2342838).

The disadvantage of these wafers with filling is the increased fat consumption, the dependence of the quality indicators of finished products on the quality indicators of raw materials, in particular the fat component.

The problem solved by the invention is the development of the formulation of therapeutic and prophylactic wafer products, as well as expanding the range of products for this purpose and the raw material base of food enterprises.

The technical result of the invention is to increase the nutritional status of the human body.

The technical result is achieved by the fact that a prophylactic wafer product comprising wafer sheets containing wheat flour, melange, vegetable oil, baking soda, edible salt, lecithin, and a filling containing a fat composition, wafer crumb, flavoring, flavoring agent, including a phospholipid mixture product, stevioside, whole milk powder in a ratio of 2: 1: 80, characterized in that the wafer sheets additionally contain a semi-finished product from vegetable raw materials, and the filling is a vegetable mixture, while in A powder from grape seeds is used as a semi-finished product from plant materials, potato and carrot dietary fiber in a 1: 1 ratio are used as a vegetable mixture, and Face is used as a phospholipid product, and a mixture of confectionery fat and raftilin in a 7: 1 ratio is used as a fat composition .

Components for the preparation of prophylactic wafer products in the following ratio of the starting components for wafer sheets, wt.%:

baking wheat flour 79.45-82.23 prefabricated plant material 5.12-6.52 melange 10.33-11.67 vegetable oil 1.00-1.08 baking soda 0.21-0.33 food salt 0.45-0.65 lecithin 0.62-0.76

and for the filling, wt.%:

fat composition 63.51-68.01 waffle crumbs 4.12-8.62 flavor 0.99-1.11 flavor filler 18.62-20.67 Vegetable mix 8.26-9.81

In this case, grape seed powder with a particle size of 10-200 μm is used, and raftilin is previously dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes.

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.

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. Grape seeds contain 16-17% protein, which indicates the potential value of grape seeds as raw materials for obtaining highly effective nutritional supplements.

The introduction into the wafer sheets of a semi-finished product from plant material in the form of a powder with a particle size of 10-200 μm from grape seeds makes it possible to form products of the correct form with a clearly printed pattern during molding due to the transition of free surface moisture to adsorption bound.

Carrot dietary fiber is a product obtained directly from carrots that allows you to solve problems with fatty raw materials, while increasing the nutritional value of the finished product due to enrichment with dietary fiber. Carrot fibers consist of 84.4% of the ballast substance, 0.4% is sugar and fat, 2.4% protein, 4.4% minerals (mainly calcium).

Potato fibers contain ballast substances of more than 72%. The high value of insoluble ballast substances and their positive effect on the human body have been scientifically confirmed during clinical trials. In addition, potato fibers contain 12% resistant starch of probiotic action. Nutritional and physiological benefits of potato fiber: fortification with ballast substances; calorie reduction; decrease in carbohydrates and fats; digestion improvement; decrease in blood sugar; probiotic effect.

The research results showed that an increase or decrease in the ratio of potato and carrot dietary fiber (1: 1) negatively affects the structural and mechanical properties of the wafer filling.

Raftilin was used as a fat component and a source of dietary fiber. Having studied its functional and technological properties, it was found that the ratio of raftilin and water with a temperature of 60-70 ° C 1: 3, respectively, dissolved within 5-7 minutes is optimal for obtaining a semi-finished gel-like consistency.

The phospholipid product Face has antioxidant properties, adsorptively interacts with the particles of the solid phase of the mixture of components, forming a monomolecular layer that protects active substances from atmospheric oxygen, and thereby increases the shelf life of wafer products and the preservation of crisp properties in them throughout the entire storage process.

The technological process for the preparation of wafer products for medical purposes includes the following operations.

To prepare the dough, according to the recipe, the dough mixing machine is successively filled with: baking soda, edible salt, water 5-10% of the total amount used to knead the dough, melange, vegetable oil and lecithin.

It is recommended to use water with a temperature of 8-10 ° C. After that, powder from grape seeds with a particle size of 10-200 microns and half the mixture of wheat flour for baking are loaded and mixed for about 3 minutes, then the rest of the flour mixture and batch are made until the dough is ready for 10-15 minutes, starting from the moment the whole flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The filling is prepared in a batch machine. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll mill. Then load about 85% of the fat composition of the total weight in the form of a mixture of pre-prepared confectionery fat and raftilin in a ratio of 7: 1. In this case, raftilin is pre-dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes, and the confectionery fat is preheated to 37 ° C. Next, a flavor filler mixture is introduced, consisting of a phospholipid product in the form of Face, stevioside, whole milk powder in a ratio of 2: 1: 80, homogenized at 3000 rpm before mixing, flavoring and vegetable mixture consisting of potato and carrot dietary fiber in the ratio 1: 1, stirring each time. Last of all, to obtain the desired viscosity of the filling, the remaining amount of the fat composition is loaded and knocked down until ready.

Baked wafer sheets arrive on a spreading machine.

The layers interlayed with the filling stand in the refrigerator compartment for one layer for 15 to 4 minutes at an air temperature of 12 to 4 ° C, respectively, and air velocity of 1 to 6 m / s, respectively.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

Examples of specific performance.

Example 1

Preparation of a preventive waffle product according to the above technology in the following ratio of the starting components for wafer sheets, wt.%:

baking wheat flour 81.48 prefabricated plant material 5.45 melange 10.59 vegetable oil 1.01 baking soda 0.29 food salt 0.56 lecithin 0.62

and for the filling, wt.%:

fat composition 62.18 waffle crumbs 8.32 flavor 1,08 flavor filler 19.69 Vegetable mix 8.73

Example 2

Preparation of a preventive waffle product according to the above technology in the following ratio of the starting components for wafer sheets, wt.%:

baking wheat flour 80.33 prefabricated plant material 6.13 melange 11.03 vegetable oil 1,04 baking soda 0.28 food salt 0.53 lecithin 0.66

and for the filling, wt.%:

fat composition 65.67 waffle crumbs 5.43 flavor 1.06 flavor filler 19.47 Vegetable mix 8.37

Example 3

Preparation of a preventive waffle product according to the above technology in the following ratio of the starting components for wafer sheets, wt.%:

baking wheat flour 80.56 prefabricated plant material 5.87 melange 11.05 vegetable oil 1.05 baking soda 0.27 food salt 0.52 lecithin 0.68

and for the filling, wt.%:

fat composition 65.39 waffle crumbs 5.67 flavor 1.05 flavor filler 19.23 Vegetable mix 8.66

The selection of the clinical manifestations under study was based on their relevance to practical healthcare and the intended effects of the product being studied.

Since the developed wafer products with fatty filling are a composition of dietary fiber, stevioside and dry whey, mainly of plant origin, studies were carried out with intestinal dysbiosis that occurs against the background of chronic constipation.

The purpose of the clinical study is to evaluate the effectiveness of the use of developed wafer products in the complex treatment of patients in the complex treatment of patients with intestinal dysbiosis occurring against constipation due to functional reasons.

The objective of the study was to identify the effect of the claimed product on indicators of nutritional status on the intestinal microflora of patients; evaluate the effect of wafers on the clinical manifestations of digestive diseases and on abdominal clinical manifestations; analyze the tolerance and side effects of the test product.

25 patients with intestinal dysbiosis against chronic constipation aged 22 to 56 years (44.3 ± 11.8 years), including men - 8 (32%), women - 17 (68%).

The causes of constipation were irritable bowel syndrome (IBS) with a predominance of constipation and functional constipation:

1) Irritable bowel syndrome with a predominance of constipation - 14 (56%) patients. The presence of abdominal discomfort or pain for 12 optional consecutive weeks over the past 12 months, combined with two of the following three signs:

- stopping after the act of defecation; and / or;

- associated with a change in stool frequency; and / or;

- associated with a change in the shape of feces.

2) Functional constipation - 11 (44%). Two or more of the following symptoms are present for at least 3 months:

- straining for at least 25% of the time of the act of defecation;

- bean-shaped and / or hard stools at least 25% of the time;

- a feeling of incomplete bowel movement for at least 25% of the time.

Diagnosis in patients with intestinal dysbiosis was based on the industry standard "Protocol for the management of patients. Intestinal dysbiosis" (OST 91500.11.0004-2003), approved by order of the Ministry of Health of the Russian Federation No. 231 of 06/09/2003.

All patients underwent an analysis of the patient’s 24-hour diet compiled by the “interview” method in order to identify nutritional factors contributing to constipation: inadequate food or fluid intake, qualitatively malnutrition (deficiency of dietary fiber, vitamins, as well as improper diet) .

Patients were given recommendations for changing the nature of food and lifestyle, necessary for constipation, as well as designed waffle products. Method of application: 30 g and use 2 times a day after meals. The course of treatment is 1 month. During the course of treatment, patients did not take antibacterial, pre- and probiotic, as well as laxatives.

Before and after treatment, all patients studied complaints, the frequency and characteristics of the stool, conducted a physical examination, and sowed feces to study the intestinal microflora. Attention was drawn to tolerance and side effects after taking wafers.

Statistical studies show that constipation affects 20% of the population under 60 years of age. According to modern concepts, constipation can be defined as a violation of passage in the colon, characterized by a frequency of stools less than 3 times a week and accompanied by at least one of the following symptoms: a feeling of incomplete emptying, a small amount and dense consistency of feces and straining for at least a quarter of the time of bowel movement.

Intestinal dysbiosis is a state of the ecosystem in which the functioning of all its constituent parts - the human body, its microflora and the environment, as well as the mechanisms of their interaction is disrupted.

Recently, the issue of intestinal flora as a possible causative factor of constipation has been discussed. On the other hand, a violation of the passage of feces often leads to changes in the composition of the intestinal microflora.

Alimentary factor for the development of constipation and intestinal dysbiosis (deficiency of dietary fiber) was detected in 10 (40%) patients. Initially, 10 (40%) patients had grade 1 dysbiosis, 14 (56%) had grade 2 dysbacteriosis, and grade 1 dysbiosis in 1 (table 1). The qualitative composition of changes in the intestinal microflora before and after the course of treatment is shown in table 2.

Table 1  Distribution of patients by the degree of dysbiosis before and after treatment Indicator Before treatment n (%) After treatment n (%) Lack of dysbiosis 0 5 (20%) Dysbacteriosis of the 1st degree 10 (40%) 12 (48%) Dysbacteriosis 2 degrees 14 (56%) 7 (28%) Dysbacteriosis 3 degrees fourteen%) fourteen%)

table 2  Qualitative composition of changes in intestinal microflora before and after treatment Indicator Before treatment n (%) After treatment n (%) Decrease in obligate microflora content by 10 ^1-2 12 (48%) 6 (24%) Decrease in obligate microflora content by 10 ^3-7 10 (40%) 8 (32%) Reducing the content of obligate microflora by more than 10 ⁷ fourteen%) fourteen%) The increase in the content of saprophytic microflora 5 (20%) 4 (16%) The increase in the content of opportunistic microflora 2 (8%) 2 (8%) The appearance of altered forms of E. coli 3 (12%) 4 (16%)

In general, in 9 patients (36%), a decrease in the degree of dysbiosis was noted, in 1 patient (4%) - an aggravation of dysbiotic disorders.

Moreover, the most significant effect was achieved in the group of patients with grade 1 dysbacteriosis, in 6 (60%) of which normalization of microflora occurred, only in 1 patient there was an increase in dysbiosis.

With dysbacteriosis of the 2nd degree, an improvement in the composition of the intestinal microflora was observed only in 3 (21% of patients), its composition did not normalize.

When analyzing the qualitative composition of microflora (table 2), an increase in the content of obligate microflora was noted, mainly with a slight decrease (by 1-2 orders of magnitude). In 1 patient, normalization of obligate microflora was observed. The course of treatment did not lead to a decrease in the initially elevated content of conditionally pathogenic microflora and did not exert a therapeutic effect on the altered forms of E. coli. With dysbiosis of the 3rd degree (1 patient), an improvement in the composition of the microflora was not observed. In general, an improvement in the composition of microflora was observed in 12 (48%) patients.

When analyzing the clinical symptoms (table 3), a positive effect of the taken product on the stool frequency (normalized in 4 patients), the bowel movement, the clinical manifestations of dysbiosis were noted.

Table 3  Qualitative composition of microflora Indicator Before treatment n (%) After treatment n (%) Average stool frequency per week (M ± t) 1.5 ± 0.6 1.8 ± 0.7 Stool frequency less than 3 times a week 25 (100%) 21 (84%) Strain more than 25% of the time from bowel movements 25 (100%) 23 (92%) Sensation of incomplete bowel movement 14 (56%) 9 (36%) Discharge of mucus during a bowel movement 5 (20%) 5 (20%) Abdominal pain 9 (36%) 7 (28%) Flatulence 18 (72%) 13 (52%) Dense or tuberous chair 25 (100%) 23 (92%)

In the analysis of clinical and laboratory symptoms, depending on the initial nosological form, the frequency of improvement in the composition of intestinal microflora with the use of functional wafers was observed in patients with functional constipation (table 4). 54% of these patients (compared with 35% of patients with irritable bowel syndrome) showed an improvement in intestinal microflora. Normalization of stool frequency occurred in 27% of cases of functional constipation and only in 7% of constipation in irritable bowel syndrome. Positive dynamics of clinical symptoms was observed in 14% of patients with irritable bowel syndrome and in 45% of patients with functional constipation.

Table 4  Clinical and laboratory effects of treatment depending on the nosological form Diagnosis Irritable bowel syndrome with a predominance of constipation (n-14) Functional constipation (n-11) Improving the composition of microflora 5 (35%) 6 (54%) Stool frequency normalization 1 (7%) 3 (27%) General improvement in clinical symptoms 2 (14%) 5 (45%) The disappearance of flatulence 1 (7%) 4 (16%) Reducing the duration of straining during bowel movements 0 2 (18%) Disappearance of a feeling of incomplete bowel movement 1 (7%) 4 (36%) Improving the consistency of the stool 1 (7%) 19%)

The positive clinical effects of functional wafers are explained by the high content of unlit beet fibers, which are hydrophilic colloids, significantly increasing the volume of intestinal contents and stimulating peristalsis. In addition, an increase in fiber intake, contributing to the normalization of microflora, provides an increase in the production of bacterial cleavage products, which normalize the vital activity of cells of the colon mucosa and regulate its motility.

When interviewing patients about their subjective opinion about the product being taken, the following positions were noted:

- good organoleptic properties (6 patients)

- poor organoleptic properties (2 patients)

Side effects from taking wafers are not identified.

The developed waffle products have a positive effect on the clinical manifestations of concomitant diseases of the digestive system: bitterness in the mouth, flatulence decreases, stool frequency is normalized, and the process of defecation is facilitated.

Therapeutic and prophylactic wafer products are effective for dysbacteriosis of the 1st degree, especially represented by a decrease in obligate microflora by 1-2 orders of magnitude, without an increase in the number of conditionally pathogenic and saprophytic microflora. With severe dysbacteriosis, waffles can be used in combination with drug therapy of dysbiosis.

Wafer products also have a positive effect on the clinical manifestations of digestive diseases, especially with functional constipation. Especially distinctly increases the frequency of the stool, flatulence decreases, the duration of straining during bowel movements, the feeling of incomplete bowel movement.

Product tolerance is good, clinically significant side effects have not been identified.

Thus, therapeutic and prophylactic waffle products can be recommended as a supplement to diet therapy in the treatment of diseases of the digestive system and dysbiosis against chronic constipation of a functional nature.

Claims (3)

1. Preventive wafer product comprising wafer sheets containing baking wheat flour, melange, vegetable oil, baking soda, edible salt, lecithin, and a filling containing a fat composition, wafer crumb, flavoring, flavoring agent, comprising a mixture of a phospholipid product, stevioside, whole milk powder in a ratio of 2: 1: 80, characterized in that the wafer sheets additionally contain a semi-finished product from vegetable raw materials, and the filling is a vegetable mixture, while at the same time as a semi-finished product from vegetable rye use powder from grape seeds, as a vegetable mixture use potato and carrot dietary fiber in a ratio of 1: 1, and as a phospholipid product it contains “Face”, as a fat composition contains a mixture of confectionery fat and raftilin in a ratio of 7: 1, with the following ratio of starting components for wafer sheets, wt.%:
baking wheat flour 79.45-82.23 prefabricated plant material 5.12-6.52 melange 10.33-11.67 vegetable oil 1.00-1.08 baking soda 0.21-0.33 food salt 0.45-0.65 lecithin 0.62-0.76
and for the filling, wt.%:
fat composition 63.51-68.01 waffle crumbs 4.12-8.62 flavoring 0.99-1.11 flavor filler 18.62-20.67 Vegetable mix 8.26-9.81 2. Preventive waffle product according to claim 1, characterized in that the use of grape seed powder with a particle size of 10-200 microns. 3. The prophylactic waffle product according to claim 1, characterized in that raftilin is previously dissolved in water at a temperature of 60-70 ° C at a ratio of 1: 3 for 5-7 minutes.