RU2583085C1 - Soft waffle preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionery products. Soft waffles preparation composition is proposed, which includes a taste filler, fat component, melange, flour, at that it additionally contains powder of holy clover seeds, taste filler contains mixture of isomalt and oligofructose in ratio 1:1, flour contains mixture of wheat flour and banana, taken in ratio 4:1, fat component contains mixture of dry vegetable fat and orange gel, taken in ratio of 85:15 at following initial components ratio, wt%: mixture of isomalt and oligofructose 21.2-29.2; mixture of dry vegetable fat and orange gel 19.6-22.5; melange 13.1-15.6; mixture of wheat flour and banana 29.3-31.3; Holy clover seeds powder 8.8-9.4. At that, orange gel is obtained by adding to orange food fibres water temperature of 100 °C at a ratio of 1:12 respectively.

EFFECT: invention ensures development of formula of soft waffles that have functional properties, as well as enlarging range of similar purpose flour confectionary products.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition of wafer sheets, consisting of chickpea flour or a mixture of chickpea flour and wheat flour, yolks, sodium bicarbonate, phosphatides, salt and water (patent No. RU 2305942).

The disadvantage of these wafer sheets is the dependence of the quality indicators of the sheets from the quality indicators of raw materials.

Closest to the claimed is a composition for soft wafers containing oil as a fat component, flour, salt, melange, vanillin, sugar as a flavoring filler (http://rezept-ot-bistrooff.ru/2012/02/12/recept -mvagkix-vafel-dlva-elektrovafelnicy-serdechki / date of treatment 09/12/2014).

The disadvantage of these wafers is high calorie content and low nutritional value.

The problem solved by the invention is the development of a composition for the preparation of soft wafers with functional properties, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to increase protein content, reduce sugar content and total calorie content of products.

The technical result is achieved in that the composition for preparing soft wafers, including a flavoring filler, a fat component, melange, flour, additionally contains powder from sainfoin seeds, as a flavoring filler contains a mixture of isomalt and oligofructose in a ratio of 1: 1, contains flour as a flour wheat flour and contains a mixture of wheat and banana flour, taken in a ratio of 4: 1, as a fat component contains a mixture of dry vegetable fat and orange gel, taken in a ratio of 85:15.

The components of the composition for the preparation of soft wafers are taken in the following ratio of the starting components of the mixture, wt. %:

a mixture of isomalt and oligofructose 21.2-29.2 a mixture of dry vegetable fat and orange gel 19.6-22.5 melange 13.1-15.6 a mixture of wheat and banana flour 29.3-31.3 sainfoin seed powder 8.8-9.4

In this case, an orange gel is obtained by adding water to a orange dietary fiber at a temperature of 100 ° C in a ratio of 1:12, respectively.

Powder from sainfoin seeds is recommended as an immuno-strengthening agent that increases the body's resistance to various infectious diseases. It contains a large amount of protein, as well as fats, carbohydrates and amino acids.

Sainfoin seeds are in the form of beans, they are smooth to the touch, grayish-yellow-green, rich in protein, contain up to 8% fatty oils.

Flavones, nitrogen-free compounds, ascorbic acid and rutin, which are part of the composition, speak of sainfoin as a medicinal plant. Nitrogen-free compounds help lower blood sugar and cholesterol, normalize the activity of the gastrointestinal tract, stimulate intestinal motility and improve the absorption of nutrients that come with food.

Amino acids, being the "building material" of the body, help people recover from diseases, restore strength after heavy physical exertion.

Using powder from sainfoin seeds will allow to achieve optimal organoleptic quality indicators of soft wafers and increase the nutritional value of products by enriching them with protein.

Oligofructose - a soluble dietary fiber obtained from chicory root, has a similar profile of sweetness, fullness of taste, masks the aftertaste of sweeteners. The introduction of oligofructose will make it possible to give products functional properties, reduce sugar content and total calorie content of products. At the same time, it will improve the uniformity of the wafer sheet, reduce its absorption of moisture and slow down stagnation. Oligofructose gives soft wafers more intense staining due to the Maillard reaction.

Isomalt is a sweetener that prevents caking and clumping. In its pure form, it is an odorless white crystalline substance, with approximately 5% water in crystals, with a clean sweet taste and low hygroscopicity. Isomalt is soluble in water. Its aqueous solution is clear and colorless. Isomalt is found in nature in sugarcane, sugar beets and honey. Of these, they receive it later. By its taste, isomalt is close to sucrose and can be used in the preparation of diabetic products. Isomalt is 40-60% less sweet than sugar, and with the addition of oligofructose you can achieve any shade of sweetness. This allows you to reveal even the most delicate aromas. The use of a mixture of isomalt and oligofructose as a flavoring agent in a 1: 1 ratio will emphasize the natural taste of the product.

Banana flour is a light beige powder with a grayish tint with a moisture content of 9.7% and a content of 3.1% protein, 0.5% fat, 2.5% ash. The process of obtaining a banana flour consists of drying pieces of banana fruit and grinding them into powder. Drying of the fruits is provided with the help of sunlight or in special drying plants, and grinding into powder is carried out using a roller mill. And the use in soft wafers of a mixture of wheat and banana flour in a ratio of 4: 1 makes it possible to obtain products with a clearly printed pattern during molding due to the transition of free surface moisture to adsorption bound.

Orange dietary fiber is extracted from the cellular material of dried orange pulp by mechanical processing, without the use of chemicals and expansion of the structural cell of the orange fiber. The main functional and technological property of dietary fiber is its water-holding ability. The study of the moisture absorption capacity of these fibers showed that, being in an aqueous solution, they have the ability to absorb water and retain it. Moreover, the higher the water temperature, the better the moisture is absorbed. It has been experimentally determined that the optimal ratio of dry vegetable fat and orange gel in the formulation of soft wafers is 85:15, respectively. In this case, an orange gel is obtained by adding water to a orange dietary fiber at a temperature of 100 ° C in a ratio of 1:12, respectively. Externally, the fiber is a light cream powder with a neutral taste and smell. In addition, the introduction of citrus fibers in the formulation of rich products can reduce the content of oil and fat phase in them, improve the taste and structural and mechanical properties

The technological process for preparing soft wafers includes the following operations.

Kneading of the test is carried out in a turbomixer, where, using a dispenser of bulk components, powder from sainfoin seeds and flavoring filler, consisting of a mixture of isomalt and oligofructose in a ratio of 1: 1, and using a dispenser of liquid components, melange and a mixture of dry vegetable fat and orange gel in a ratio 85:15, preheated to a temperature of 30-35 ° C.

In this case, an orange gel is obtained by adding water to a orange dietary fiber at a temperature of 100 ° C in a ratio of 1:12, respectively. The flavoring filler is mixed with the emulsion, which includes melange and the fat component, until a finely dispersed emulsion is formed. After that, load half the mixture of wheat and banana flour, taken in a ratio of 4: 1, and mix for about 3 minutes, then the rest of the flour mixture and knead until the dough is ready for 7-10 minutes from the moment the whole flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed onto the mold surface using a pump through a filling tube. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking is 6-8 minutes, humidity is not more than 17%. The dough is obtained of normal quality at a temperature of 20 to 15 ° C.

Then the soft waffles are fed for cooling into the arched cooler-stabilizer. Next, the wafers are transferred to an automatic rejection unit and then transported to a cutting machine for cutting products of the right size and their lamination. With the help of the conveyor, the wafers fall on the packaging in packs.

Case Studies

Example 1

Preparation of soft wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of isomalt and oligofructose 29.2 a mixture of dry vegetable fat and orange gel 19.6 melange 13.1 a mixture of wheat and banana flour 29.3 sainfoin seed powder 8.8

Qualitative and quantitative indicators of the obtained soft wafers are shown in table. one.

Example 2

Preparation of soft wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of isomalt and oligofructose 24.8 a mixture of dry vegetable fat and orange gel 21.3 melange 14.5 a mixture of wheat and banana flour 30.3 sainfoin seed powder 9.1

Qualitative and quantitative indicators of the obtained soft wafers are shown in table. one.

Example 3

Preparation of soft wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of isomalt and oligofructose 21,2 a mixture of dry vegetable fat and orange gel 22.5 melange 15.6 a mixture of wheat and banana flour 31.3 sainfoin seed powder 9,4

Qualitative and quantitative indicators of the obtained soft wafers are shown in table. one.

The use of functional ingredients in the production of soft wafers not only allows you to get products that have a positive effect on the physiological functions of the human body, but also reduce the energy value of the finished product. In addition, the use of these fibers makes it possible to change some technological properties of semi-finished and finished products, including increasing water absorption capacity, influencing the formation of rheological properties, and enhancing taste and aroma.

Claims (2)

1. The composition for the preparation of soft wafers, including a flavoring filler, fat component, melange, flour, characterized in that it further comprises a powder of sainfoin seeds, as a flavoring filler contains a mixture of isomalt and oligofructose in a ratio of 1: 1, as a flour contains a mixture wheat and banana flour, taken in a ratio of 4: 1, as a fat component contains a mixture of dry vegetable fat and orange gel, taken in a ratio of 85:15, in the following ratio of starting components, wt.%:
a mixture of isomalt and oligofructose 21.2-29.2 a mixture of dry vegetable fat and orange gel 19.6-22.5 melange 13.1-15.6 a mixture of wheat and banana flour 29.3-31.3 sainfoin seed powder 8.8-9.4 2. Soft wafers according to claim 1, characterized in that the orange gel is obtained by adding water to the orange dietary fiber at a temperature of 100 ° C in a ratio of 1:12, respectively.