RU2539800C2 - Edible film-forming coating composition for bread and bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a composition of a protein-containing edible foam-forming coating for bakery products. The composition contains gram flour, ashberry powder produced from ashberry refuses dried in vacuum-type dryers at a temperature of 55-65°C till moisture content is equal to 5-10%, culinary salt and water. The components are taken at the following ratio per 100 g of the mixture, %: gram flour - 5-15; ashberry powder - 5-10; culinary salt - 1-3, water- balance.

EFFECT: edible foam-forming coating ensures bakery products storage life increase and microbiological population decrease.

8 tbl, 3 ex

Description

The invention relates to the food industry, mainly applicable to bakery production.

Currently, the use of protective, edible coatings in the food industry is attracting increasing attention. This is due to the fact that, along with maintaining the basic requirements for the finished product, a wide range of properties currently presented in modern food packaging are effectively combined.

These coatings (shells) can completely eliminate such a global problem as the disposal of packaging materials after using food.

Recently, bread and bakery products are being packaged in various packages, which exacerbate the already difficult situation with the processing of household waste. In particular, in the Russian Federation, according to Rosstat, the annual volume of packages consumed by the bread industry is estimated at 2.6-3 billion pieces, experts note the unambiguous prevalence of products from polymeric materials, giving it a share of 85-95% of the entire market. About 3.8 billion tons of waste is produced annually in Russia. It is worth noting that on average only 10% - 15% is processed. Basically, garbage is taken to landfills - there are about 11 thousand of them in Russia. They dumped about 82 billion tons of waste.

The production of bakery products does not provide for such significant indicators (factors) as ensuring not only antibacterial, but also anti-mold protection of food products.

However, as the patent search shows, basically all developed films (RF patent 2289931, A23 B 4/10, 2005; RF patent 2411738 C1, RF patent 2165148, A23 B 4/10, 1999) are used in the meat industry.

Covers for baking production have not been developed. However, this type of packaging is also relevant in baking.

A known composition for coating meat and meat products containing starch, monoglycerides of edible animal fats, preservative (USSR author's certificate 540616, A23 B 4/10, 1973). However, this composition, reducing the shrinkage of the product, thereby extending the shelf life, does not reduce the bacterial contamination of meat products.

A known composition is identical in application, containing monoglycerides, acetylated monoglycerides, sorbic acid, a mixture of potassium and sodium salts of palmitic and stearic acids, water (USSR copyright certificate 1614167, A23 B 4/10, 1994). The use of this composition reduces the shrinkage of the product, but the technology of its production is expensive and complex.

Known protective composition for coating the surface of meat, meat products, poultry, fish and fish products for a long shelf life. The composition includes water, distilled monoglycerides, distilled acetylated monoglycerides, sorbic acid or sodium sorbic acid, a mixture of potassium and sodium salts of palmitic and stearic acids, glycerin and lactic acid (RF patent 2217919, A23 B 4/10, 2001). The specified composition has an antimicrobial effect, reduces weight loss, but due to the complex formulation is not cost-effective.

An antimicrobial composition is also known for the protective coating of carcasses of poultry, or meat, or meat products for long-term storage, consisting of an aqueous solution of collagen-containing extract, glycerin and acetic acid (RF patent 2165148, A23 B 4/10, 1999). The invention reduces the growth of microorganisms, increases the shelf life, expands the range of compositions for processing the above products.

An analysis of these coatings shows that the main ingredients are animal components (in particular, protein components - a solution of collagen-containing extract), as well as preservatives, of which the most common are salt and sorbic acid.

The use of the protein component is due to the ability of protein molecules to form more complex structures (microfibrils and fibrils). At the same time, the builder increases the nutritional value of the finished product, gives high barrier properties, preventing oxidation. Since similar shells are designed for the meat industry, they include animal proteins, the use of which is impractical in the baking industry.

Sorbic acid, of course, has established itself as an excellent preservative and is widely used in food technology. However, sorbic acid is currently produced in industry by condensation of ketene with crotonic aldehyde in the presence of acid catalysts, the resulting 3-hydroxyhexenoic acid lactone is then hydrolyzed and dehydrated to sorbic acid. The effect of such an artificial additive on the human body has not been studied in detail. Disputes over the dangers of artificial preservatives continue.

The closest analogue is RF patent 2411738. However, it is applicable only to the meat industry, it uses animal proteins and sorbic acid is absent.

The technical task of the claimed invention is the creation of a shell for bakery products, which allows to obtain an edible coating that ensures the stability of food products to microbial, anti-mold lesions, which increases the shelf life of food products. The composition should include natural protein components of plant origin in connection with the scope of application - the baking industry. The use of preservatives obtained by chemical synthesis is undesirable. The composition of the shell should not affect the taste and physico-chemical characteristics of the finished product.

The problem is achieved by applying the composition of a protective edible film-forming coating for bread and bakery products, including protein, salt, water, characterized in that it contains vegetable protein - chickpea flour, a component and a natural preservative - rowan powder, containing a natural source of sorbic acid. Moreover, the powder is produced from mountain ash squeezed, dried in vacuum-type dryers at a temperature of 55-65 ° C to a moisture content of 5-10%. The components are taken in the following proportions as a percentage per 100 g of the mixture:

chickpea flour 5-15 mountain ash powder 5-10 salt 1-3 water rest

Introduction to the composition of the components is due to the following:

- chickpea flour is obtained from chickpea - bean culture, the protein content of which reaches 25%. Many authoritative researchers in the field of bakery (L.P. Pashchenko 2009) believe that chickpea seeds are a promising raw material for increasing the biological value of bakery products;

- mountain ash powder is a natural source of sorbic acid, the content of which is superior to other plant analogues. According to the research of Dubrovskaya N.O., Nilova L.P., Vinnitskaya V.F. Federal State-Funded Educational Institution of Higher Professional Education "Michurinsky State Agrarian University" (RU) patent 2366185, the use of mountain ash powder as a component in the method of production of rich bakery products can extend the shelf life up to 72 hours, increase their microbiological safety.

- salt. This component reduces the activity of water; by increasing the osmotic pressure in the cells prevents the development of microorganisms.

A protective composition is applied to the developed finished product 5-7 minutes after baking over the entire surface of the coating for 1-2 minutes.

Example 1

5% chickpea flour, 5% mountain ash powder, 1% sodium chloride are dissolved in water. The composition is mixed and heated to a temperature of 40 ± 50 ° C, maintained until the temperature drops to 20-25 ° C. The prepared composition is applied to the surface of bakery products. For application nozzles of devices of various designs can be used. It is possible to immerse the product in the mixture for 5-10 seconds.

Example 2

 Dissolve in water 10% chickpea flour, 7% mountain ash powder, 2% sodium chloride. The composition is mixed and heated to a temperature of 40 ± 50 ° C, maintained until the temperature drops to 20-25 ° C. The prepared composition is applied to the surface of bakery products. For application nozzles of devices of various designs can be used. It is possible to immerse the product in the mixture for 5-10 seconds.

Example 3

 Dissolve in water 15% chickpea flour, 10% mountain ash powder, 3% sodium chloride. The composition is mixed and heated to a temperature of 40 ± 50 ° C, kept until the temperature drops to 20-25 ° C. The prepared composition is applied to the surface of bakery products. For application nozzles of devices of various designs can be used. It is possible to immerse the product in the mixture for 5-10 seconds.

The resulting composition of the edible coating is non-toxic, quickly absorbed and completely harmless to the human body, because all components of the proposed composition are used in many sectors of food production and comply with SanPiN 2.3.2.1293-03.

To determine the effect of protein coating on the shelf life of bakery products, rye-wheat bread was used (table 1).

Table 1. The consumption of raw materials for kneading dough name of raw materials Amount, g Leaven 826.6 Rye flour 320 Wheat flour 240 Yeast four Salt 12 Sugar 24

Laboratory baking was carried out according to GOST 27669-88 in the bakery shop, with full compliance with all requirements.

Some of the baked samples were coated with a protein shell, and some were left uncoated.

After coating, the physicochemical parameters of the uncoated control sample and the protein coated bread sample were studied (Table 2).

Table 2. Physico-chemical characteristics of bread Quality indicators GOST 2077-84 requirements The control Coated Sample Humidity,%, no more 49.5 45.3 ± 0.2 45.3 ± 0.2 Acidity, pH,
no more 10 10.2 ± 0.2 10.2 ± 0.2 Porosity,%, no more 55 62 ± 0.1 62 ± 0.1

According to the data obtained (table 2), control and experimental samples comply with the requirements of GOST 2077-84. The application of the coating on the surface of the bakery products did not cause any changes in the acidity and humidity of the product, either immediately after application, or at time intervals of 24 hours. It is after 24, 48, 72, 96.

The appearance of products with protein-coated products has a more light-colored crust with a subtle bean aftertaste.

The parameters by which organoleptic indicators of the finished product were evaluated are presented in table 3

Table 3. Organoleptic evaluation of the quality of the finished bread Name
indicator Control sample
without cover Sample
coated Appearance of bread: The form Right Right Surface Flat Flat Peel color Brown Brown Crumb Condition: Color Darkish Darkish Color uniformity Uniform Uniform Elasticity Good Good Porosity Shallow Shallow Taste Inherent Inherent Tinyness Not crumbling Not crumbling

The assessment was carried out every 24 hours, selecting products according to GOST 18321-73, randomly.

The first assessment was carried out 24 hours after baking. According to the results of the assessment, the organoleptic indicators of the products do not have differences in quality indicators and receive high marks.

Table 4. Tasting evaluation of bread 24 hours after baking Name of indicator The control Coated Sample  Appearance 5 5        Smell 5 5        Taste 5 5

Table 5. Tasting evaluation of bread after 48 hours Name of indicator The control Coated Sample      Appearance 5 5      Smell four 5      Taste four four

Changes in the quality of the finished product came after 72 hours, namely, the taste and smell of bread deteriorated, with a constant appearance. Moreover, the performance in the protein-coated sample was noted to be slightly higher than in the similar control sample. In general, indicators of smell and taste remained satisfactory (table 6).

Table 6. Tasting evaluation of bread after 72 hours Name of indicator The control Coated Sample  Appearance 3 5        Smell 3 four        Taste 3 four

96 hours after baking, there was a significant deterioration in the quality of the finished product. Moreover, the quality of the control sample was unsatisfactory, and the product was not suitable for food. The quality of the coated sample also deteriorated, but received satisfactory ratings (Table 7). Due to the occurrence of isolated cases of mold on the surface of some of the samples coated with the claimed composition, the experiment was terminated.

Table 7. Tasting evaluation of bread after 96 hours Name of indicator The control Coated Sample  Appearance 3 four        Smell 2 3        Taste 2 3

Also for the products, a microbiological quality assessment was carried out after 24, 48, 72 and 96 hours, the results of which are presented in table 8.

Moreover, as sample No. 1 presents the sample without coating;

as sample No. 2 presents a sample containing chickpea flour, mountain ash powder, salt and water in the coating composition;

as sample No. 3 presents a sample containing chickpea flour, salt and water in the coating composition;

as sample No. 4 presents a sample containing chickpea flour, mountain ash powder and water in the coating.

As can be seen from table 8, the claimed composition (sample No. 2) showed the lowest levels of flora, causing microbial and mold lesions of bread.

Thus, the positive effect obtained from the use of the protective composition of the edible coating containing the combination of the claimed components, namely chickpea flour, mountain ash powder and salt, exceeds the result obtained from the use of separately the components of the edible coating, namely chickpea flour and mountain ash powder and chickpea flour and salt.

Claims (1)

The composition of the edible film-forming coating for bread and bakery products containing protein, salt, water, characterized in that it contains vegetable protein - chickpea flour, rowan powder, and the powder is produced from rowan squeezes dried in vacuum dryers at a temperature of 55-65 ° C to a moisture content of 5-10%, the components are taken in the following percentages per 100 g of the mixture:
chickpea flour 5-15 mountain ash powder 5-10 salt 1-3 water rest