RU2583086C1 - Composition for production of soft waffles - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Disclosed is composition for production of soft waffles, which includes fat component, flour, salt, taste filler, and mélange, and which additionally contains rice starch Remygel in amount of 10 % of fat component weight; taste filler includes mixture of coffee refuses and erythrite in ratio 1:3; the fat component contains mixture of palm oil and inulin in ratio 5:2; with the following initial components ratio, wt%: mixture of coffee refuses and erythrite 25.50-33.40; mixture of palm oil and inulin 20.50-22.40; rice starch Remygel 2.05-2.24; melange 15.30-18.60; salt 0.80-1.30; flour 25.95-29.96. Coffee refuses are preliminarily milled in rotary-roller disintegrator at rotor rpm 25 s^-1 to particle size 10-15 micron.

EFFECT: invention ensures development of soft waffles formula that have functional properties, as well as widening 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 and sugar as a flavoring filler (http://rezept-ot-bistrooff.ru/2012/02/12/recept -myagkix-vafel-dlya-elektrovafelnicy-serdechki / date of treatment 12.12.2014).

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 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 improve the rheological and organoleptic properties, increase the shelf life, reduce the fat consumption of products.

The technical result is achieved in that the composition for the production of soft wafers, including the fat component, flour, salt, flavoring agent, melange, additionally contains rice starch Remygel in an amount of 10% by weight of the fatty component, as a flavoring agent contains a mixture of coffee and erythritol extracts a ratio of 1: 3, as a fat component contains a mixture of palm oil and inulin, taken in a ratio of 5: 2, in the following ratio of starting components, wt. %:

a mixture of coffee pomace and erythritol 25.50-33.40 a mixture of palm oil and inulin 20.50-22.40 Remygel Rice Starch 2.05-2.24 melange 15.30-18.60 salt 0.80-1.30 flour 25.95-29.96

At the same time, the coffee marc is preliminarily ground in a rotor-roll disintegrator at a rotor speed of 25 s ^-1 to particle sizes of 10-15 microns.

Among the specific features of the organoleptic characteristics of erythritol should be attributed to the occurrence of the effect of "coolness" when it is consumed, associated with a sufficiently high heat absorption during dissolution of this compound. Compared with previously known sweeteners, this product has a number of undoubted advantages. So, first of all, it meets the concepts of a 100% natural and natural component to the maximum extent. This is due to the fact that erythritol is naturally incorporated into many types of fruits, vegetables, and other products. Externally, erythritol is a white crystalline powder with a pure sweet taste similar to that of sucrose, with a sweetness equal to 60-70% of its degree of sweetness.

The use of coffee marc, which is a secondary product of the production of instant coffee, makes it possible to enrich the product with physiologically valuable components. The presence of various acids in coffee extracts positively affects the activity of the stomach and improves digestion, and the complex organic substances that are part of them, tannins, which add bitterness to the product, bind when interacting with erythritol in a ratio of 1: 3, respectively, and lose bitterness. The use of coffee paste allows you to not use flavoring substances in the recipe. A preliminary grinding of coffee pomace in a rotor-roll disintegrator at a rotor speed of 25 s ^-1 to particle sizes of 10-15 microns contributes to a better distribution of particles in the dough.

Remygel rice starch has a neutral taste, obtained from pure, polished broken rice by extraction and subsequent cleaning. Using rice starch Remygel will allow you to bind water and prevent water loss during baking, while maintaining weight and richness of taste, i.e. extend the shelf life of products. The application of Remygel rice starch in an amount of 10% by weight of the fat component will reduce the fat content and improve the softness of the products.

Inulin is a prebiotic fiber obtained from chicory root. It contributes to an increase in the specific volume, a more uniform porosity, and a slowdown in staling.

The optimal ratio (5: 2) of palm oil and inulin, which is able to stabilize oxidative and hydrolytic processes, as well as to bind dietary fiber in the waffle dough due to their high fat-binding ability and reduce the fat consumption of products, has been experimentally established.

Flour confectionery, including soft waffles, can be considered as one of the types of food products that can be classified as preventive due to the use of dietary fiber. This allows not only to reduce the energy value of soft wafers, but also to enrich them with the necessary biologically valuable components.

The wetness of food products characterizes their ability to absorb liquid over a certain period of time. This indicator correlates with the porosity and hygroscopicity of the product for which it is determined. To determine the wettability, we used the standard technique and the device proposed in GOST 10114-80 “Pastry, flour. Method for determining wetness. " The method is based on establishing an increase in the mass of flour confectionery products when immersed in water at a temperature of 20 ° C for 4 minutes.

Wafer prototypes with dietary fibers have a wettability higher than that of the control sample, due to the high water absorption capacity of the functional ingredients and their influence on the development of wafer porosity

Along with good physicochemical properties, soft wafers also have high organoleptic characteristics. Wafers have a more intense and uniform color. The uniform structure of porosity, pleasant taste and aroma in comparison with the prototype.

The research results showed that an increase or decrease in the ratio of the components of the flavoring agent and the fatty component negatively affects the organoleptic and rheological indices.

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

The dough is kneaded in a turbomixer, where, using a dispenser of bulk components, a flavoring filler is supplied, consisting of a mixture of coffee extracts and erythritol in a ratio of 1: 3 and using a dispenser of liquid components, melange, salt and a mixture of palm oil and inulin taken in a ratio of 5: 2 preheated to a temperature of 30-35 ° C. At the same time, the coffee marc is preliminarily ground in a rotor-roll disintegrator at a rotor speed of 25 s ^-1 to particle sizes of 10-15 microns. The flavoring filler is mixed with the emulsion, which includes melange and the fat component, until a finely dispersed emulsion is formed. After that, half the amount of flour and rice starch Remygel in the amount of 10% by weight of the fat component is loaded and mixed for about 3 minutes, then the rest of the flour and kneading are carried out until the dough is ready for 7-10 minutes, starting 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 in normal quality at temperatures from 20 ° C 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.

Examples of specific performance.

Example 1

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

a mixture of coffee pomace and erythritol 33.40 a mixture of palm oil and inulin 20.50 Remygel Rice Starch 2.05 melange 15.30 salt 0.80 flour 27.95

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 starting components, wt. %:

a mixture of coffee pomace and erythritol 29.50 a mixture of palm oil and inulin 21.50 Remygel Rice Starch 2.15 melange 17.40 salt 1.10 flour 28.35

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 initial ratio of components, wt. %:

a mixture of coffee pomace and erythritol 25,50 a mixture of palm oil and inulin 22.40 Remygel Rice Starch 2.24 melange 18.60 salt 1.30 flour 29.96

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

The use of dietary fiber 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. Composition for the production of soft wafers, including a fat component, flour, salt, flavoring filler, mélange, characterized in that it additionally contains Remygel rice starch in an amount of 10% by weight of the fat component, contains a mixture of coffee and erythritol extracts as a flavoring filler the ratio of 1: 3, as a fat component contains a mixture of palm oil and inulin, taken in a ratio of 5: 2, in the following ratio of the starting components, wt.%:
a mixture of coffee pomace and erythritol 25.50-33.40 a mixture of palm oil and inulin 20.50-22.40 Remygel Rice Starch 2.05-2.24 melange 15.30-18.60 salt 0.80-1.30 flour 25.95-29.96 2. Composition for the production of soft wafers according to claim 1, characterized in that the coffee extracts are preliminarily ground in a rotor-roll disintegrator at a rotor speed of 25 s ^-1 to particle sizes of 10-15 microns.