RU2595171C1 - Functional dry mixture for production of cakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in production of mixtures for cakes of preventive purpose. Disclosed is functional dry mixture for production of cakes containing wheat flour, sugar sand, melange, ammonium carbonate, culinary food salt and functional additive and additionally includes press cake of cedar nuts, taken in ratio with wheat flour of 1:10, and “DENFAI 10.01” improver, as functional additive contains mixture of feijoa and persimmon cryo powders as 3:2, with following ratio of components in initial mixture, wt%: mixture of wheat flour and cedar nut kernel press cake 46-48; melange - 20-22; sugar sand 18.85-20; culinary food salt - 0.1-0.12; ammonium carbonate 0.05-0.08; “DENFAI 10.01” improver 1.0-1.5; functional additive 10.5-12.0. At that, said mix for production of cakes contains cryo powder of feijoa and persimmon obtained by treatment of milled fruit with ultrahigh frequency electromagnetic field with frequency 2,200±10 MHz, power 250-300 W for 2.0-2.5 minutes, followed by drying up to 8-10% moisture content and grinding in cryo mill to particles size of not more than 200 mcm, it also contain cake of cedar nut kernels, obtained by Cedar nut kernels cold pressing with subsequent treatment with carbon dioxide at temperature of 25-30°C and pressure of 70 atm for 8 hours with grinding to particles size of 0.1 cm.

EFFECT: invention provides higher preventive properties and nutritive value, high content of iodine in the food product, as well as improved structural-mechanical properties.

3 cl, 2 tbl

Description

The invention relates to the confectionery industry and can be used in the production of mixtures for preventive cupcakes.

Low calorie muffins are known (patent RU No. 2498574), including premium-grade wheat flour, granulated sugar, margarine, milk, melange, pressed yeast, salt, vanillin, refined powder, and as a vegetable baking improver and a source of dietary fiber, vitamins, mineral substances use a powder obtained from dried squeezed berries of lingonberries or cranberries.

The disadvantage of these muffins is the use of wheat flour of the highest grade, which has lost after grinding most of the vitamins, minerals and dietary fiber and therefore does not have preventive properties.

The closest in technical essence is the composition of the dough for the production of muffins, including wheat flour, granulated sugar, butter, melange, ammonium carbonate, edible salt, raisins, refined powder, essence and functional additive Raftilose® L85, introduced at the stage of preparation of the emulsion ( patent RU No. 2492657).

The disadvantage of the prototype are low functional indicators of the target product, low nutritional, biological value of the product.

The objective of the invention is to create a functional mixture for the production of cake using unconventional raw materials, as well as expanding the range of semi-finished products for the preparation of preventive products.

The technical result is to increase the preventive properties, nutritional value of the cake, increase the iodine content in the food product, improve the structural and mechanical properties.

The technical result is achieved due to the fact that the functional dry mix for the production of muffins, including wheat flour, granulated sugar, melange, ammonium carbonate, table salt, food and functional additive, additionally contains pine kernel kernels, taken in proportion to wheat flour as 1 : 10, and DENFAI improver 10.01, as a functional additive, contains a mixture of cryopowders from feijoa and persimmons as 3: 2, in the following ratio of components in the initial mixture, wt. %:

A mixture of wheat flour and oilcake 46-48 cedar kernels Melange 20-22 Granulated sugar 18.85-20 Edible salt 0,1-0,12 Ammonium carbonate 0.05-0.08 Improver DENFAI 10.01 1.0-1.5 Functional Additive 10.5-12.0

Cake made from pine nuts kernels was obtained by cold pressing pine nuts kernels followed by carbon dioxide treatment at a temperature of 25-30 ° С and a pressure of 70 atm for 8 hours with grinding to a particle size of 0.1 cm. The functional mixture for making cupcakes contains cryopowders from feijoa and persimmons obtained by processing the crushed fruits with an electromagnetic field of ultrahigh frequency, with a frequency of 2200 ± 10 MHz, power of 250-300 W for 2.0-2.5 minutes, followed by drying to 8-10% humidity and grinding in a cryomill to part size no more than 200 microns.

Due to the fact that iodine is not independently produced by the body, and the amount of iodine-containing plant material is very limited, cryopowders from persimmon and feijoa are selected as one of the functional original components of the cake mix. Persimmon contains iodine in an amount of 30% of the daily intake. In addition to organic iodine, it contains magnesium, sodium, iron, as well as vitamins A, B, C, and P. Feijoa fruits are also rich in sugars, organic acids, and in terms of dry weight they contain iodine in an amount of 8 to 35 mg per 100 g Using the cryotechnology method allows not only to preserve valuable biologically active substances of feijoa fruits in their native state, but also to increase their bioavailability for the body (by 95-100%), which was also facilitated by grinding in a cryomill to a particle size of not more than 200 microns (it increased dispersion particles and improved technological properties).

Experimentally, it was found that the optimum ratio for combined use of feijoa cryopowder to persimmon cryopowder is 3: 2.

The mixture for cedar cake muffins used as one of their components is preliminarily crushed on a disintegrator to a fraction size of 1 mm, which contributes to a more complete assimilation by the human body of the valuable components of this raw material and improvement of the technological characteristics of the semi-finished product. Cedar oil cake is not only a good source of iodine (the average content in oil cake is 1.2 mg / kg), but it also contains biologically active substances, provitamin A, alpha-tocopherol, B vitamins (B ₁ , B ₂ , B ₅ , pyridoxine, folic acid), PP, C, K, essential amino acids (lysine, methionine, tryptophan). It is also rich in calcium, iron, zinc, phosphorus, manganese, copper. The protein content in the cake is 18-20%, carbohydrates - 10%, fats - 65%. The introduction of cedar kernels in the composition increases the nutritional value due to the increase in carbohydrates.

Experimentally, the ratio of wheat flour and oilcake of pine nuts was determined as 8: 1. The introduction of cake in a larger amount will adversely affect the shelf life of the dry mix due to the high content of fatty acids in the cake, which contribute to the oxidation and rancidity of the product, and the introduction of a smaller amount does not produce a noticeable effect.

The functional synergy of cake of cedar nut kernels, feijoa and persimmon cryopowder allows not only to increase the nutritional value and reduce the energy value of the cake, but also to achieve maximum protective effect and high stability with a relatively small content in the flour mixture. The presence of dietary fiber in all components of the composition gives it the properties of a natural sorbent that promotes the binding and elimination of matabolites and toxic substances from the body, as well as creating favorable conditions for the development of normal microflora.

Improver DENFAI 10.01 is a food supplement that improves the quality of the finished cake due to the balanced composition of disintegrants, stabilizers, dietary fiber, emulsifiers, dry milk products and maltodextrin. The introduction of an improver is associated with the use of pine nuts in a cake mix, which in itself makes the cupcakes crumbly. Adding an improver allows you to get a cake with a developed porous structure, give a delicate taste to the product due to dairy ingredients and maintain freshness for a long time.

Prepare a functional dry mixture for the production of cake as follows.

They make a mixture of wheat flour and cake of cedar nut kernels, granulated sugar, melange, table salt, ammonium carbonate, DENFAI improver 10.01, ceyopowder from feijoa and persimmon (according to table 1), then mix thoroughly and pack.

Examples of mixtures for the preparation of muffins for diet food.

The target product - a dry mix for the preparation of muffins for diet food - has a mild specific smell; color and taste correspond to the type of raw material; the consistency is uniform throughout the mass.

The procedure for preparing a cake from a dry mixture includes the following process steps.

To the flour mixture (350 g) add 120 ± 10 ml of room temperature water, as well as 100 g of softened butter (margarine), pour into a mixer and mix at medium speed until a creamy consistency is obtained. Allow the test to stand for 5 minutes. The humidity of the finished test is 23-25%.

The dough is laid out in molds, pre-oiled or lined with paper, and baked at a temperature of 180-210 ° C for 25-30 minutes. Cupcakes can be baked in metal, silicone or paper forms. Baked and chilled cupcakes sprinkled with refined powder.

Due to the presence of cake from the kernels of pine nuts, the cake made according to the claimed composition has a specific original taste and aroma. The structure is uniform and finely porous. Color - golden interspersed, uniform throughout the mass. Appearance - keeps its shape well, portions of the cake are due to the geometry of the filling molds.

The product is characterized by high nutritional value and good digestibility by the human body. Replenishment of the daily need for iodine is 65-70%. Iodine prevents the accumulation of cesium and strontium in the body, therefore, products made from semi-finished products will also have radioprotective properties.

Using the claimed composition allows you to maximize the use of the chemical composition of the proposed raw materials while improving the consumer and preventive properties of the cake.

Industrial applicability.

The claimed technical solution is implemented using industrially produced means and can be manufactured at any enterprise in the confectionery industry and catering. Ready-made dry mix for muffins significantly reduces the time for the preparation of flour confectionery. Convenience, ease of manufacture and functional composition makes muffins not only a dessert confectionery product, but also an optimal preventive food form. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (3)

1. Functional dry mix for the production of muffins, including wheat flour, granulated sugar, melange, ammonium carbonate, edible salt and functional additive, characterized in that it additionally contains pine kernel kernels, taken in proportion to wheat flour as 1:10 , and DENFAI 10.01 improver, as a functional additive contains a mixture of cryopowders from feijoa and persimmons - as 3: 2, in the following ratio of components in the initial mixture, wt.%:
a mixture of wheat flour and oilcake cedar kernels 46-48 melange 20-22 granulated sugar 18.85-20 food salt 0,1-0,12 ammonium carbonate 0.05-0.08 improver DENFAI 10.01 1.0-1.5 functional additive 10.5-12.0 2. Functional dry mix for the production of muffins according to claim 1, characterized in that it contains feijoa and persimmon cryopowder obtained by treating the crushed fruits with an ultra-high frequency electromagnetic field with a frequency of 2200 ± 10 MHz, power 250-300 W for 2.0 -2.5 min, followed by drying to 8-10% humidity and grinding in a cryomill to a particle size of not more than 200 microns. 3. Functional dry mix for the production of muffins according to claim 1, characterized in that it contains cake from cedar kernels obtained by cold pressing of pine nuts kernels followed by carbon dioxide treatment at a temperature of 25-30 ° C and a pressure of 70 atm for 8 h with grinding to a particle size of 0.1 cm