RU2567891C1 - Functional food product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one proposes a functional food product manufacture method involving brew preparation from part of flour, water and yeast, brew fermentation, dough preparation by mixing brew, water, water solution of culinary salt and an additive with the remaining flour, dough fermentation and its handling, proofing and baking of dough semi-products. The additive is represented by powder produced from pumpkin refuses by way of refuses treatment in the microwave field with a frequency equal to 2450 MHz, specific power being 450-600 W/dm³, during 40-60 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 6-7% of the flour weight.

EFFECT: invention allows to obtain a bread bakery product with high physiological value resulting from a large content of nutrients and to ensure higher yield of the ready product due to baking losses reduction.

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Description

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

A known method of manufacturing a food product - a bakery product, including preparing dough from a portion of flour, water and yeast, fermenting dough, obtaining dough by mixing dough, saline, water, an additive in the form of powder from squeezed apples, obtained by drying the squeezed apples to moisture 6 -8%, subsequent grinding in a thin, spiraling film with a thickness of 0.1-0.5 mm with a pulsating pressure gradient of 10-15 MPa and a temperature of 20-30 ° C, with the remainder of the flour, fermentation of the dough, its cutting, proofing and baking test for preparations, while the powder is added in an amount of 3-5% by weight of flour (RF Patent No. 2384067. Publ. March 20, 2010 Bull. No. 8).

The disadvantage of this method is the production of a product with a low content of β-carotene, vitamin C, P-active substances, including vitamin P, as well as the high level of product, that is, its low yield.

The objective of the invention is to provide a method for the production of functional food product with high physiological value and the ability, when consumed, to normalize a person’s nutritional status by a number of physiologically functional ingredients and providing a low product prone.

The problem is solved in that in a method for producing a functional food product, including preparing a dough from a portion of flour, water and yeast, fermenting a dough, preparing dough by mixing dough, water, an aqueous solution of table salt and an additive with the remaining portion of flour, fermenting dough, cutting it , proofing and baking dough pieces, as an additive use powder obtained from squeezed squash by processing them in an electromagnetic field of ultra-high frequencies with a frequency of 2450 MHz at a specific power of 450-600 W / dm ³ for 40-6 0 seconds, drying, cooling and grinding to a content of not less than 99% of particles with a size of not more than 0.05 mm, in the amount of 6-7% by weight of flour.

EFFECT: giving the food product physiologically functional properties, as well as increasing the yield of the product by reducing the caking.

The inventive method for the production of functional food product is illustrated by examples.

Example 1. 1.5 kg of pressed yeast is diluted in 4.0 l of water at 30 ° C. At the same time, a saline solution with a density of 1.2 kg / l containing 1.3 kg of salt is prepared. In the dough of a kneading machine, 75 kg of flour, 39 kg of water, a suspension of pressed yeast are dosed and a large thick dough is obtained. The resulting dough is subjected to fermentation for 210 minutes. Then, in a bowl with dough, water, saline are dosed sequentially and 6 kg of powder obtained from squeezed squash are added by processing them in an electromagnetic field of superhigh frequencies with a frequency of 2450 MHz at a specific power of 450 W / dm ³ for 60 seconds, drying to a moisture content of 8 %, cooling to a temperature of 20 ° C and grinding to a content of 99% of particles with a size of 0.05 mm Then make the remaining 25 kg of flour and mix these components. The resulting dough is fermented for 40 minutes, then it is cut, the dough pieces are placed for 30 minutes and baked in a humidified baking chamber at a temperature of 215 ° C.

Example 2. 1.5 kg of pressed yeast is diluted in 6.0 l of water at 30 ° C, while a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared. In the dough of a kneading machine, 50 kg of flour, 26 kg of water, a suspension of pressed yeast are dosed and a thick 2 dough is obtained. The resulting dough is subjected to fermentation for 210 minutes. Then, in a bowl with dough, water, saline are dosed sequentially and 7 kg of powder obtained from squeezed squash are added by processing them in an electromagnetic field of superhigh frequencies with a frequency of 2450 MHz at a specific power of 600 W / dm ³ for 40 seconds, drying to a moisture content of 6 %, cooling to a temperature of 25 ° C and grinding to a content of 99% of particles with a size of 0.04 mm Then make the remaining 50 kg of flour and mix these components. The resulting dough is fermented for 30 minutes, then it is cut, the dough pieces are placed for 30 minutes and baked in a humidified baking chamber at a temperature of 225 ° C.

In parallel, a bakery product was prepared by a known method.

The table shows the quality indicators and nutritional value of bakery products prepared according to the known and claimed methods.

Table Indicators Known method The inventive method     Example 1 Example 2 Porosity,% 79 84 84 Specific volume cm ^3/100 g 370 430 430 Form stability, N / A 0.55 0.62 0.62 UPEC,% 7.9 3.8 3,5 Mass fraction, mg / 100 g: Vitamin C 0.25 0.90 1.05 β-carotene traces 4.92 5.74 Mass fraction of P-active substances, mg / 100 g, including: 2.15 5.30 6.16 vitamin P 0.49 3.18 3.70

Analysis of the data given in the table shows that a bakery product obtained by the present method is characterized, in comparison with a bakery product obtained by a known method, high physiological value due to the high content of physiologically functional nutrients - β-carotene, vitamin C, P- active substances, including vitamin P, as well as higher quality. In addition, the implementation of the proposed method provides a higher yield of the finished product due to the reduction of drip.

Claims (1)

A method for the production of a functional food product, including the preparation of dough from a portion of flour, water and yeast, the fermentation of dough, the preparation of dough by mixing dough, water, an aqueous solution of table salt and an additive with the rest of the flour, fermentation of the dough, cutting, proofing and baking of dough pieces , characterized in that as an additive use a powder obtained from squeezed squash by processing them in an electromagnetic field of ultrahigh frequencies with a frequency of 2450 MHz with a specific power of 450-600 W / dm ³ for 40-60 sec nd, drying, cooling and grinding to a content of not less than 99% of particles with a size of not more than 0.05 mm, in the amount of 6-7% by weight of flour.