RU2561929C1 - Vigna angularis BEANS FILLING COMPOSITION - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and catering and may be used during flour confectionary goods manufacture as a filling intended for moulding with dough shell. The filling includes the following components ratio, wt %: butter - 20-30; sugar sand or sugar powder - 20-25; eggs - 20-30; Vigna angularis adzuki bean semi-product - 25-35; taste-and-flavour additive - 0.05-3.

EFFECT: filling has high nutritive value, is stable during baking in the form of moulded goods and has an airy, brittle, porous and tender consistency.

2 ex

Description

The invention relates to the food industry and public catering and can be used in the production of flour confectionery products as fillings intended for molding with a test shell and subsequent heat treatment of the resulting product.

A known composition and method of manufacturing almond cream (for baking), including almond powder, sugar, softened butter, eggs and rum. The ingredients are mixed until smooth, spread on the dough, baked until half cooked, and baked for 10 minutes at a temperature of 175-180 ° C [1, p. 54].

However, the components of nuts belong to fairly strong allergens, so confectionery with almonds cannot be eaten by a number of people with a predisposition to allergies.

In addition, almonds are an expensive raw material. According to a marketing study [2], in general, more than 50% of respondents (for certain categories up to 80%) noted that the price is an important indicator when buying pastry. The increase in the cost of living dictates the need to use new food sources available to the population.

The closest in composition is the composition of the filling for confectionery, flour confectionery and flour culinary products containing boiled mashed bean culture, which is mixed with sugar-containing component during heat treatment, then add citric acid, fat base and flavorings [application RU 2012126371].

This composition of the filling does not allow after heat treatment to obtain an airy, brittle, porous and delicate texture.

There is a known method of preparing a cream, for the production of which sugar-cereal paste is used, prepared including from legumes (beans, peas, soybeans), and it is prepared in the following way: beans are cooked almost until cooked, milk is added, cooked until cooked, cooled to 0 -4 ° C inside the mass. After cooling, it is covered with sugar in a ratio of 1: 1, heated at 102-103 ° C for 5-7 minutes. Grind in a hot state, cool. In the resulting mass add whipped butter or margarine in an amount of 50-60% of the total mass of the cream and additionally beat [SU 1563659 A1, 05/15/1990].

However, such a cream can only be used as a finishing semi-finished product in the final stage of production of products (for finishing and (or) interlacing, and (or) filling a confectionery product or a finished semi-finished product). Due to the significant amount of fat product, it is not stable during the subsequent heat treatment and undergoes a delamination process, which negatively affects the texture of the baked dough shell, as well as the taste of both the filling and the whole finished product.

The objective of the invention is to expand the range of fillings with high nutritional value and taste for flour confectionery based on seeds of adzuki bean (Vigna angularis), blueberry, intended for molding in the product, to be stable during subsequent heat treatment and having an airy, brittle in the finished product , porous and delicate texture.

The problem is solved by the proposed composition of the filling for flour confectionery products, including, wt.%: Butter (20-30), granulated sugar or icing sugar (20-25), eggs (20-30), semi-finished adzuki (Vigna angularis) ( 25-35) and flavoring additive (0.05-3).

As a flavoring additive, for example, vanillin, cinnamon, cocoa powder, ginger, cognac, rum, natural and identical to natural flavors are used.

The balanced chemical composition of adzuki beans (Vigna angularis), the positive effect of the components on the human body determines the prospects of its use in the food industry. It contains a lot of protein (about 20%), a little fat (less than 1%), a sufficient amount of dietary fiber (12.7%), which from the modern point of view are considered as the most important functional components of food that ensure the growth of “useful” intestinal microflora, in addition, they have an anti-sclerotic effect, accelerating the elimination of excess cholesterol from the body, necessary for normal intestinal motility. Azuki beans are rich in vitamins and minerals. So, in comparison with almonds, adzuki beans (Vigna angularis) contain 1.8 times more potassium, as well as 12 times more folic acid, which is one of the deficient vitamins [5]. Prefabricated Azuki (Vigna angularis) is prepared to get the filling. For this, adzuki (Vigna angularis) is soaked, boiled until cooked (or canned ready-made), dried to a moisture content of 17 ± 3%, crushed in a washing machine or cutter. The softened butter is beaten with granulated sugar or icing sugar, then the eggs are gradually introduced into the mixture, continuing to beat. When the mass acquires a lush consistency and doubles in volume, add the prefabricated adzuki (Vigna angularis) and mix the mixture until smooth. The resulting mixture is used in the molding of products that are baked at t = 160-190 ° C for 20-40 minutes until ready.

Example 1. To obtain 10.0 kg of the filling of the proposed composition, 2.3 kg of butter is beaten with 2.1 kg of granulated sugar or icing sugar until fluffy, then 2.3 kg of eggs are introduced into the mixture while continuing to beat. Then add 3.3 kg of prefabricated adzuki (Vigna angularis) and 0.005 kg of vanillin and the mixture is stirred until smooth. This mixture is used in the molding of products and baked until tender.

Example 2. To obtain 10.0 kg of the filling of the proposed composition, 2.3 kg of butter is beaten with 2.1 kg of granulated sugar or icing sugar until fluffy, then 2.3 kg of eggs are introduced into the mixture while continuing to beat. Then add 3.3 kg of semi-finished adzuki (Vigna angularis), 0.02 kg of cinnamon and the mixture is mixed until smooth. This mixture is used in the molding of products and baked until tender.

The invention will expand the range of fillings of high nutritional value for the food industry and catering, in particular flour confectionery based on seeds of adzuki beans (Vigna angularis), which have stability when baking in the form of a molded product and having an airy, brittle, porous and tender in the finished product consistency.

 List of sources used

1) Shramko E. Lessons and techniques of confectionery craftsmanship. M .: Restaurant sheets - 2005, - 159 p.

2) Molchanova E.N., Shipareva M.G., Karusheva M.G. Marketing research of preferences of consumers of flour confectionery products. Confectionery production. - 2012. No. 5. S. 28-32.

3) Application for invention No. 2012126371.

4) USSR Copyright Certificate No. 1563659, class A23G 3/00, 1990.

5) Agricultural Research Service United States Department of Agriculture [Electronic resource] / National Nutrient Database for Standard Reference - Electron, Dan. - Access mode: http://ndb.nal.usda.gov/ndb/foods/show/4725, free - English lang (date of treatment 09/06/2013).

Claims (1)

A filling with high nutritional value for flour confectionery based on adzuki bean seeds Vigna angularis, designed to be stable when baked together with a molded dough sheath and having an airy, brittle, porous and delicate texture in the finished product, including butter, granulated sugar or powdered sugar , eggs, prefabricated adzuki Vigna angularis and flavoring additive in the following ratio, wt. %:
butter 20-30 granulated sugar or icing sugar 20-25 eggs 20-30 prefabricated adzuki Vigna angularis 25-35 flavoring additive 0.05-3