RU2550481C2 - Increased biological value flour goods preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during flour goods manufacture. The flour goods preparation method involves obtainment of dough based on flour of soya bean and grain components technologically transformed in terms of composition and properties as well as on other recipe ingredients, dough moulding and baking. The soya bean component for dough preparation is represented by secondary soya bean raw materials with average content of proteins equal to 31.0%, lipides equal to 14.3%, mineral substances equal to 4.2% and carbohydrates equal to 45.1% which is produced during manufacture of soya bean milk with subsequent two-stage dehydration till the average moisture content is equal to 5.4%.

EFFECT: invention allows to manufacture flour goods with increased biological value as well as improved organoleptic indices.

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Description

The invention relates to the food industry and can be used in the production of flour products.

A known method of producing flour products using as a soy component of a soy protein-lipid complex containing coagulated protein of soy milk and soybean oil (Petibskaya BC and others. Soy. Quality, use, production. M. 2001. - 64 p. 38 . Analogue).

The disadvantage of this method is the relatively low biological value of the finished products associated with the absence of vitamin E and phosphatides in soybean oil, as well as dietary fiber - fiber in coagulated soy milk.

There is also known a method of preparing flour products, by preparing dough, including preparing raw materials, kneading dough, molding and baking it. The recipe includes the following components (wt.%): Wheat flour 1 grade - 91.3, soy flour Vita Ros - 4.8, pressed yeast - 2.4, common salt - 1.4, water calculated (www / almatrade.ru. Prototype).

The disadvantage of this method is the impossibility of obtaining a product of high biological value with a certain functional orientation, as well as high organoleptic characteristics due to the absence of dietary fiber in the soybean component - fat-free flour - due to the removal of the shell, as well as vitamin E - due to its removal from the soybean meal with the solvent together with extracted soybean oil. At the same time, in the soybean meal, on the basis of which fat-free soybean meal is prepared, after evaporation of the solvent (hexane, solvent, etc.), its decay products remain, which reduce the biological value of the fat-free soybean meal, which also has a very gray color.

The objective of the present invention is to obtain flour products of high biological value with prebiotic and antisclerotic properties, as well as with improved organoleptic characteristics in taste, smell and color.

The technical result consists in the fact that this method allows using a 2-stage dehydrating transformation of the composition and properties of Okara to obtain a product (dough, bakery and confectionery) containing a physiologically valuable complex of ingredients in the form of dietary fiber and vitamin E, with improved taste, smell and color.

This is achieved by the fact that secondary soya raw materials with an average protein content of 31.0%, lipids - 14.3%, minerals - 4.2% and carbohydrates - 45.1% obtained with soy milk production followed by two-stage dehydration to an average moisture content of 5.4%.

The method is as follows.

Obtained in the production of soy milk, the so-called waste, in the form of “okara”, is previously subjected to transformation in composition and properties in the form of the first stage of dehydration, by pressing moisture from 75.5-81.5% to 35%. After that, “okara” undergoes a transformation in composition and properties in the form of a second stage of dehydration, by drying with light frying to a golden color and an average moisture content of 5.4%. At the same time, the obtained secondary soybean raw material is characterized by the following composition (wt.%): Proteins - 31.0, lipids - 14.2, carbohydrates - 45.1 and minerals - 4.2. Based on this secondary raw material, soy flour is prepared, which has an improved taste, smell and color.

The resulting soy flour, with appropriate ratios, is included in the formulation of flour products, on the basis of which the dough is prepared. The dough is molded into rolls, rolls, pancakes, rolls, etc., and then baked in various ways, with improved taste, smell and color. Moreover, only in the humidity range from 35% to 5.4%, it is possible to provide drying with frying to a golden color and with a bread-nut smell.

Such and only such a combination of okara composition transformations gives a new combination of properties of soy flour, dough and products based on them, i.e. there is a causal relationship.

Example

"Okara" obtained in the production of soy milk with a moisture content of 75.5% to 81.5% (the humidity of "Okara" depends on the method of separation), is subjected to the first stage of dehydration, by pressing on a press to a moisture content of 35%. This is the lowest possible moisture value that can be obtained by mechanical dehydration. Next, “okara” with a moisture content of 35% is placed on drying and frying sheets, in a heating cabinet, where its humidity is brought to the desired value - an average of 5.4%, at which a golden color and a bread-nut smell appear. By means of a hammer mill or roller mill, the “okar" is brought to a powdery state. The obtained secondary soya raw materials in the form of soya flour are mixed either with wheat, or with buckwheat, or with corn or other flour in accordance with the formulations, obtaining a dough. The dough is molded into rolls, rolls, rolls, gingerbread cookies, cookies, pancakes, pancakes, etc. and heat treated by baking.

In this case, products are obtained whose characteristics are given in the table.

Analysis of the data given in the table shows that products with flour based on secondary soya raw materials obtained as a result of soy milk production, according to vitamin E, satisfy the daily physiological need of a person by 29.1%, which allows them to be attributed to products of a functional orientation according to GOST P - 52349-2005, and in comparison with existing analogues they have increased biological value. Moreover, the protein content in these products is higher by 61.7-73.1% than in existing analogues, and the presence of dietary fiber is 15.75%. This also allows them to be classified as functional.

Moreover, according to GOST R 54059-2010, these products, with this composition, belong to class B, i.e. have the effect of maintaining the activity of the cardiovascular system, to group II and subgroups 2 and 3 - as improving lipid metabolism, by maintaining the level of total cholesterol, high and low density lipoproteins in the blood with an anti-sclerotic effect. This method can be implemented on standard equipment of the confectionery industry.

Claims (1)

A method of preparing flour products of high biological value, including the preparation of a dough based on flour from technologically transformed in composition and properties of soy and grain components, as well as other recipe ingredients, its molding and baking, characterized in that as a soy component for preparing the dough use a secondary soya raw materials with an average protein content of 31.0%, lipids - 14.3%, minerals - 4.2% and carbohydrates - 45.1%, obtained from the production of soya milk followed by two hundred dihydrated dehydration to an average moisture content of 5.4%.