RU2538113C1 - Functional purpose waffle crisps - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional purpose waffle crisps include a fat component, wheat flour, a sweet agent, egg products, a dry protein mixture, an emulsifier and an aerator. Additionally, the waffle crisps contain a flavouring agent in the form of powdered mixture of thyme, echinacea and mint at a ratio of 1:2. The fat component is represented by a mixture of preliminarily prepared margarine and Raftilin at a ratio of 6:1. The sweet agent is represented by palatinose. The dry protein mixture is represented by protelac and esparcet leaves powder at a ratio of 9:1; the emulsifier is represented by a sunflower phosphatide concentrate. The components are used at the following weight ratio %: fat component - 23.33-25.98, wheat flour - 12.00-15.00, sweet agent - 22.22-26.11, egg products - 21.55-22.99, dry protein mixture - 7.35-9.75, emulsifier - 0.85-1.35, flavouring agent - 2.15-4.32, aerator - 0.82-1.03. Margarine is preliminarily heated up to 26-28°C. Raftilin is soaked in 50-60°C water at a ratio of 1:2 and maintained during 10-12 minutes. The powdered flavouring agent is produced by way of spices extraction with usage of an extragent represented by liquefied CO₂ gas during 30 minutes and milling in a cam disintegrator.

EFFECT: invention ensures development of a formula of waffle crisps with reduced caloric content and preventive action, expansion of the range of such purpose goods and raw material base of food enterprises.

4 cl, 1 tbl, 3 ex

Description

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

Known wafer chips containing flour, eggs, milk, vegetable oil, salt or sugar, water (http://stranamasterov.ru/node/227338 date of treatment 04/12/2013 g).

The disadvantage of these waffle chips is their low nutritional value.

The closest to the claimed are cream crisps containing a fatty component in the form of butter and vegetable fat, wheat flour, sugar, egg products, dry milk cream, salt, an emulsifier in the form of soya lecithin, baking powder (http: //www.info-food .ru / product / 112 /% C2% E0% F4% EB% E8% F1% EB% E8% E2% EE% F7% ED% FB% E5-% CA% F0% E8% F1% EF% FB.html appeal date 04/12/2013).

The disadvantage of these crisps is the lack of prebiotic properties aimed at improving the function of the intestine and the composition of the intestinal microflora, increased fat consumption and calorie content of products.

The problem solved by the invention is the development of recipes for low-calorie wafer creeps with a preventive effect, 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 reduce the fat and calorie content of products, increase prebiotic properties.

The technical result is achieved by the fact that wafer creeps of functional purpose, including a fat component, wheat flour, a sweet agent, egg products, a dry protein mixture, emulsifier, baking powder, additionally contain a flavoring in the form of a powder of a mixture of thyme, echinacea and mint in a ratio of 3: 1: 2, as a fat component contain a mixture of pre-prepared margarine and raftilin in a ratio of 6: 1, palatinose as a sweet agent, contain protelac and powder as a dry protein mixture from sainfoin leaves in a ratio of 9: 1, and as an emulsifier - sunflower phosphatide concentrate.

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

Fat component 23.33-25.98 Wheat flour 12.00-15.00 Sweet agent 22.22-26.11 Egg Products 21.55-22.99 Dry protein mix 7.35-9.75 Emulsifier 0.85-1.35 Flavoring 2.15-4.32 Baking powder 0.82-1.03

In this case, margarine is preheated to a temperature of 26-28 ° C, and raftilin is soaked in water at a temperature of 50-60 ° C at a ratio of 1: 2 with exposure for 10-12 minutes, and the flavor in the form of a powder is obtained by extraction of spices using as an extractant of liquefied CO ₂ gas for 30 minutes and grinding in a cam disintegrator.

Raftilin is a highly purified natural fructooligosaccharide fiber. It is they who form favorable conditions in the intestine, under which bifidobacteria multiply. Raftilin is a soluble dietary fiber that has interesting technological properties that allow them to be used to provide a more balanced diet and create wafer products with low fat content, as well as improve texture, stability and taste. Having studied the functional and technological properties of raftilin, it was found that the ratio of dietary fiber and water at a temperature of 50-60 ° C 1: 2, respectively, soaked for 10-12 minutes is optimal for obtaining a semi-finished gel-like consistency.

The use of palatinose in the formulation of waffle creeps allows you to get a flour confectionery product that has both diabetic and preventive properties. Palatinosis does not cause tooth decay, 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.

The quality and effectiveness of the developed food additives with functional properties depend on the nature and composition of the raw materials used. To enhance the physiological and nutritional value of such additives, it is rational to use mixtures consisting of several components that differ in composition and properties. 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 this perspective, an effective raw material resource is such unconventional raw materials as medicinal herbs containing a complex of vitamins, macro- and microelements, dietary fiber and protein.

However, it is equally important to improve the taste and aroma of food, and in this regard, it is advisable to pay special attention to the use of spicy aromatic and medicinal plant materials, which significantly improves the taste of food products and contributes to their better absorption by the body. This is due to the fact that many of these plants have an exquisite aroma and valuable healing or prophylactic properties.

The use of protelac and powder from sainfoin leaves as a dry protein mixture in a ratio of 9: 1 will allow achieving optimal organoleptic quality indicators of waffle creeps and increasing the nutritional value of products by enriching them with protein.

Providing high organoleptic properties of food, aromatic and medicinal plants contribute to the normalization and improvement of intestinal microflora, which leads to a decrease in the intensity of putrefactive processes in the intestine and the prevention of auto-toxicity of the body.

The flavoring in the form of a powder from a mixture of thyme, echinacea and mint in a ratio of 3: 1: 2, obtained by extraction of spices using liquefied CO ₂ gas as an extractant for 30 minutes, and grinding in a cam disintegrator, allows to achieve a uniform distribution of the additives the entire volume of the test mass by increasing the degree of dispersion of the particles of the mass, which allows to increase the degree of bioavailability of the functional ingredients. It is with this ratio of spices that the original aromatic bouquet is achieved.

The sunflower phosphatide concentrate used contains a significant amount of vitamins, so it is an excellent vitamin supplement. According to the group composition of phospholipids, it contains a large number of physiologically valuable phosphatidylcholines and phosphatidylethanolamines, phosphatidic and polyphosphatidic acids.

The technological process for the preparation of functional waffle creeps includes the following operations.

A sweet agent in the form of palatinose, a dry protein mixture in the form of protelac and powder from sainfoin leaves in a ratio of 9: 1, sunflower phosphatide concentrate, baking powder and flour, 1/3 of the total amount are sequentially loaded into the kneading machine. The mixture is stirred for 2-3 minutes, then egg products are added and knocked down for another 10-12 minutes, after which the flavor is loaded in the form of a powder from a mixture of thyme, echinacea and mint in a ratio of 3: 1: 2, previously obtained by extraction of spices using as the extractant of liquefied CO ₂ gas for 30 minutes and grinding in a cam disintegrator, and a mixture of margarine, preheated to a temperature of 26-28 ° C, and swollen raftilin in a ratio of 6: 1. Raftilin is pre-soaked in water at a temperature of 50-60 ° C at a ratio of 1: 2 with exposure for 10-12 minutes. Continue to bring down another 5-8 minutes. The test temperature should not be higher than 22 ° C.

The finished dough is transferred to molding and baking. The humidity of the finished test is 27-29%.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. The baking time is 3-4 minutes at a temperature of 200-220 ° C, humidity is not more than 2%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 60-65% for 25-35 minutes. Ready-made waffle creeps are packaged in packs.

Case Studies

Example 1

The preparation of functional waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 25.65 Wheat flour 13.63 Sweet agent 24.92 Egg Products 22.50 Dry protein mix 7.75 Emulsifier 1.25 Flavoring 3.45 Baking powder 0.85

Qualitative and quantitative indicators of the obtained functional waffle creeps are shown in Table 1.

Example 2

Preparation of functional waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 24.48 Wheat flour 14.50 Sweet agent 25.03 Egg Products 21,99 Dry protein mix 8.22 Emulsifier 0.95 Flavoring 3.89 Baking powder 0.94

Qualitative and quantitative indicators of the obtained functional waffle creeps are shown in Table 1.

Example 3

The preparation of functional waffle creeps according to the above technology in the following ratio of components, wt.%:

Fat component 24.07 Wheat flour 14.75 Sweet agent 25.25 Egg Products 22.75 Dry protein mix 8.88 Emulsifier 1,11 Flavoring 2.20 Baking powder 0.99

Qualitative and quantitative indicators of the obtained functional waffle creeps are shown in Table 1.

The use of palatinose, powder from sainfoin leaves, protelac, raftilin, a mixture of thyme, echinacea and mint, sunflower phosphatide concentrate in the production of waffle creeps not only allows you to obtain functional products that have a positive effect on the physiological functions of the human body, but also reduce the caloric content and fat consumption of the finished product , increase prebiotic properties. In addition, the use of these additives makes it possible to change some technological properties of semi-finished products and finished products, including increasing water absorption capacity, affecting the wetness of products, enhancing color, taste and aroma, and also allows obtaining wafer creeps of functional purpose with high physicochemical parameters and pleasant spicy taste.

Table 1 - The effect of ingredient compositions on the quality of functional waffle creeps Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: Color The color is tan. There is slight color unevenness The color is light brown. Homogeneous Color light brown Uniform The color is light yellow. Heterogeneous Taste and smell Inherent to this type of product. They have no extraneous tastes and smells. Tasteless. There is a taste of additives Less sweet. With the taste and smell of spices Structure Brittle, friable and brittle structure, without cracks on the surface Fragile, crumbly structure, without cracks on the surface Physical and chemical indicators: mass fraction of moisture test,% 26.62 29.53 29.18 28.85 relative density of the test, g / cm ³ 1,085 1,072 1,043 1,031 wetness,% 227.18 231.45 236.17 250.25 Mass fraction of total sucrose sugar in terms of CB,% 40.1 - - - Mass fraction, g: squirrels 8.9 8.93 9.65 10.31 fats 19.3 17.01 16,42 16.07 carbohydrates 67.0 59.3 56.6 52,4 alimentary fiber 0.04 5,4 5,6 5.9 Energy value, kcal 475.3 412.87 402.26 387.56

Claims (4)

1. Wafer crisps of functional purpose, including a fat component, wheat flour, a sweet agent, egg products, a dry protein mixture, emulsifier, baking powder, characterized in that they additionally contain a flavoring in the form of a powder from a mixture of thyme, echinacea and mint in a ratio of 3: 1 : 2, as a fat component contain a mixture of pre-prepared margarine and raftilin in a ratio of 6: 1, palatinose as a sweet agent, contain protelac and powder from sainfoin leaves as a dry protein mixture and 9:. 1, and as an emulsifier - sunflower phosphatide concentrate, with the following ratio of components, wt%:
fat component 23.33-25.98
wheat flour 12.00-15.00
sweet agent 22.22-26.11
egg products 21.55-22.99
dry protein mixture 7.35-9.75
emulsifier 0.85-1.35
flavoring 2.15-4.32
baking powder 0.82-1.03 2. Waffle crisps of functional purpose according to claim 1, characterized in that the margarine is preheated to a temperature of 26-28 ° C. 3. Wafer crisps for functional purposes according to claim 1, characterized in that the raftilin is soaked in water at a temperature of 50-60 ° C at a ratio of 1: 2 with an exposure time of 10-12 minutes. 4. Wafer crisps of functional purpose according to claim 1, characterized in that the flavoring in the form of a powder is obtained by extraction of spices using liquefied CO ₂ gas as extractant for 30 minutes and grinding in a cam disintegrator.