RU2551105C1 - Composition for pancake preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition includes the following components: 1%-fat kefir - 0.5-0.6 l, wheat flour - 500-550 g, chicken eggs - 2 pcs, refined vegetable oil - 2 tablespoons, stevia extract - 0.05-0.07 g, soda - 7-10 g, salt - 7-10 g, powder of laminaria and/or costaria brown seaweed- no less than 5 g, strong liquor with no less than 40° vol. proof, preferably vodka - 45-55 ml and boiling water - 0.4-0.6 l.

EFFECT: invention allows to enhance biological value of the obtained product due to its enrichment with biologically active substances with simultaneous improvement of the product organoleptic indices.

2 cl, 3 ex

Description

The invention relates to the food industry, and in particular to compositions for the manufacture of flour products and methods for their manufacture, and can be used in catering establishments (cafes, restaurants, snack bars, school and student canteens) and at home.

For the modern nutritional structure of the population in connection with the use of a large number of refined products, a characteristic is the lack of biologically active components, which can lead to various disturbances in the functioning of the body. This circumstance necessitates the modification of traditional products by their additional enrichment with biologically active substances to a level that is consistent with physiological norms of consumption, and the need to expand the range of products with functional properties intended for healthy and preventive nutrition and at the same time possessing high palatability and attractive to consumers.

For traditional Russian pancakes, an immeasurable number of different recipes is known, including with various additives (seasoning), which in their mass provide high organoleptic characteristics and attractiveness of the product for the mass consumer. However, there are practically no recipes for pancakes for dietary and prophylactic purposes. Various types of pancakes are widely known not only in Russian, but also in Chinese, French (crepe), American (pancake) cuisine.

The subject of the invention is a composition for preparing thin pancakes and a method for their preparation described in Chinese Patent No. 102805132, publ. 2012.12.05, ensuring the rational use of source products and obtaining long-stale pancakes with good taste. The known composition includes (by weight): 2 kg of baking flour (flour with a high content of gluten), 2 kg of pancake flour (flour with a low content of gluten), 0.08 kg of sugar, 0.04 kg of salt, 2.6 kg of boiling water , 0.3 kg of salad oil. The method of preparation includes preparing the ingredients, kneading, frying and shaping the finished pancakes. The known composition does not contain a noticeable amount of biologically active substances, and the product obtained from it does not have pronounced functional properties.

Known pancakes with spices (US Pat. CN No. 102018013, publ. 2011.04.20) made from a mixture of rice flour, eggs and wheat flour in certain proportions with the addition of for every 100 parts by weight of the mixture: 80-130 parts by weight of water, 1- 5 parts white sugar, 0.5-2 parts seasoning, including salt, monosodium glutamate and pepper. Ready-made pancakes after cooking in a pan are additionally warmed up for the final removal of moisture, dipped in red oil, cut into pieces and packaged. Known pancakes do not have pronounced functional properties, while the glutamate introduced into the composition of the test refers to known additives that are unhealthy for health, which does not allow them to be attributed to healthy food products.

Known food mixture of long-term storage for the preparation of pancake dough, all components of which are of vegetable origin (US Pat. FR No. 2686485, publ. 1994.03.18), containing, in addition to flour, sugar and flavoring additives, soybean filtrate instead of ordinary milk, low-soluble wheat isolate viscosity instead of egg white; and soya lecithin instead of egg yolk. For long-term storage, the mixture is packaged in two separate bags and the two phases are mixed immediately before use. Dietary properties prepared from a known mixture of flour products, such as pancakes, are provided to the detriment of their organoleptic characteristics, which narrows the range of potential consumers.

Known pancakes with functional properties that stimulate mental activity (US Pat. CN No. 101632397, publ. 2010.01.27), which in addition to the usual components include peanuts, sesame and walnuts. It is assumed that the introduced additives do not impair the organoleptic characteristics of the product and at the same time increase the nutritional and preventive value of the product, which makes it useful for children, students, elderly people of mental labor. However, well-known pancakes containing nuts "in assortment", when consumed in significant quantities, can cause undesirable and dangerous, especially in children, allergic reactions, since nuts are obligatory allergens and should be used with caution.

Of the many well-known recipes, the composition closest to the claimed one was selected for the preparation of pancakes from kefir custard dough (“I like cooking” No. 3, 2013, p. 8. Burda Publishing House), containing 1 cup of kefir, 2 eggs, 1 a glass of flour, 1 cup boiling water, 1 tablespoon of sugar, salt, soda, 3 tablespoons of vegetable oil, salt, chopped green onions.

Having a good organoleptic characteristics and high nutritional value, the product obtained according to a well-known recipe, despite the addition of green onions does not contain a noticeable amount of biologically active substances, does not have functional properties and does not apply to preventive products. In addition, the consistency of pancakes prepared according to a well-known recipe is excessively soft.

The objective of the invention is to provide a composition for the preparation of a prophylactic product with high biological value and at the same time high organoleptic characteristics, intended for a wide range of consumers.

The technical result of the invention is to increase the biological value obtained from the proposed composition of the product by enriching it with biologically active substances while improving its organoleptic characteristics.

The specified technical result is provided by a composition for making pancakes, including kefir, flour, chicken eggs, vegetable oil, soda, salt, a source of sweet taste and boiling water, which, in contrast to the known one, contains kefir with a fat content of 1%, as an extract source of sweet taste stevia and additionally contains an alcoholic beverage with a strength of at least 40 °, as well as dry powder of brown seaweed of kelp Laminaria japonica and / or costaria Costaria costata with the following components:

kefir with a fat content of 1% 0.5-0.6 L wheat flour 500-550 g chicken eggs 2 pcs. refined vegetable oil 2 tbsp. spoons stevia extract (powder) 0.05-0.07 g soda 7-10 g salt 7-10 g dry marine powder
brown seaweed not less than 5 g liquor 40 ° fortress 45-55 ml boiled water 0.4-0.6 L

In a preferred embodiment of the invention, the proposed composition as an alcoholic beverage contains pure vodka.

The proposed composition is intended for the preparation of pancakes immediately before use.

The dough from the proposed composition is prepared in a manner known for custard pancakes, however, the following sequence of operations is recommended, which provides optimal conditions for preparing the dough for baking.

The quantities of dry ingredients measured according to the recipe are mixed: flour, salt, stevia extract and finely divided powder of dried kelp of Japanese Laminaria japonica or costaria costaria costaria costaria or their mixture in approximately equal amounts. To the dry mixture add the necessary quantities of kefir and alcohol with a strength of at least 40 °, preferably pure vodka, knead a fairly steep dough and knead it until completely homogeneous. Soda is poured into a measured amount of water brought to a boil (boiling water), and the resulting hot solution is added to the prepared test. Quickly and thoroughly re-knead the dough, leave it for 10-15 minutes to cool to room temperature. Then, one at a time, hammer the eggs into the dough with continuous stirring, add vegetable oil, after the final stirring, allow the dough to stand for 5-10 minutes to swell gluten and start baking.

The resulting pancakes have porosity, tenderness and lightness characteristic of custard pancakes.

One percent kefir is preferred in relation to other dairy products and kefir with a higher fat content: with it pancakes are openwork, less dense and more acceptable from a dietary point of view.

Due to the addition of an alcoholic beverage in the declared amount, the pancakes are obtained even more subtle, delicate and airy, while increasing their yield (the number of cooked pancakes) from this volume of dough. In addition, the addition of alcohol allows you to eliminate the excessive softness of pancakes and to get more fried pancakes as a result while maintaining their sufficient friability.

Seaweed contains compounds that are not found in terrestrial organisms and are superior to the latter in biological or pharmacological activity. They make it possible to enrich the diet with nutrient deficient for most products: iodine-containing compounds, polyunsaturated fatty acids, amino acids, polysaccharides, trace elements and vitamins with a wide spectrum of biological activity. Biologically active substances of algae exhibit radioprotective, anti-cancer, antiviral, anticoagulant, antihypertensive and other properties.

Brown seaweed Laminaria japonica (seaweed) is a rich natural source, primarily iodine in organic form, which helps to remove toxins, radionuclides, heavy metals and even lead from the body. In addition, it contains active sodium alginate, as well as soluble polysaccharides (fucose, mannose, glucose, galactose, mannitol and having useful biological, including antitumor, activity of fucoidan and laminin), as well as a set of vitamins: provitamin A (carotene ), vitamins B ₁ , B ₂ , C, PP, nicotinic and folic amino acids, a number of trace elements of biogenic origin (sodium, potassium, calcium, magnesium, iron, zinc, manganese, copper), algal cellulose algulose.

Costaria costata brown seaweed (TU 9254-150-02067936-2006), accompanying kelp in its places of growth, is currently used in the baking industry as a biologically active and also improving the rheological properties of dough additives. It contains alginic acid, mannitol, fucoidan, trace elements, a significant amount of potassium. Like kelp, it has a multilateral effect on the human body.

It was found that with regular use of kelp and kostaria powder, cardiovascular activity and blood pressure levels normalize, cholesterol levels decrease, and the number of red blood cells and hemoglobin in the blood rises.

The inclusion of kelp and costaria in the diet is the best way to prevent atherosclerosis and one of the best ways to raise immunity. These algae stimulate the central nervous system, increase physical and mental activity, due to the presence of bromine can overcome stressful conditions.

The presence of kelp powder and / or costaria in the composition of the initial mixture in the claimed amounts practically does not affect the organoleptic properties of pancakes, the taste and smell of algae are not felt in the finished product.

Stevia (honey grass) extract of Stevia Rebaudiana Bertoni is many times sweeter than sugar, due to which its use in the claimed amount allows to reduce the calorie content of the finished product and increase its dietary properties, which is important for people who are overweight and need to reduce sugar consumption, in particular in the prevention of diabetes. In addition, it was found that stevia extract regulates blood sugar.

The proposed composition allows you to expand the range of healthy and at the same time affordable and attractive for the mass consumer products.

Examples of specific formulations

Example 1

kefir with a fat content of 1% 0.5 l wheat flour 500 g chicken eggs 2 pcs. refined vegetable oil 2 tbsp. spoons stevia extract 0.05 g soda 7 g salt 7 g dry kelp powder 5 g Crystal vodka 45 ml boiled water 0.6 l

Example 2

kefir fat 1% 0.6 L wheat flour 550 g chicken eggs 2 pcs. refined vegetable oil 2 tbsp. spoons stevia extract 0.07 g soda 10 g salt 10 g dry bonfire powder 5.5 g Crystal vodka 55 ml boiled water 0.4 l

Example 3

kefir with a fat content of 1% 0.6 l wheat flour 550 g chicken eggs 2 pcs. refined vegetable oil 2 tbsp. spoons stevia extract 0.07 g soda 10 g salt 10 g a mixture of kelp and costaria powders 6.0 g cognac "Arcadia" 50 ml boiled water 0.5 l

Claims (2)

1. Composition for making pancakes, including kefir, wheat flour, chicken eggs, refined vegetable oil, soda, salt, a source of sweet taste and boiling water, characterized in that it contains kefir with a fat content of 1%, as a source of sweet taste - stevia extract and additionally contains an alcoholic beverage with a strength of at least 40 °, as well as dry powder of brown seaweed of kelp Laminaria japonica and / or costaria Costaria costata with the following components:
kefir with a fat content of 1% 0.5-0.6 L wheat flour 500-550 g chicken eggs 2 pcs. refined vegetable oil 2 tbsp. spoons stevia extract 0.05-0.07 g soda 7-10 g salt 7-10 g dry seaweed powder not less than 5 g liquor 45-55 ml boiled water 0.4-0.6 L 2. The composition according to claim 1, characterized in that as the alcoholic beverage contains pure vodka.