RU2609330C1 - Composition for production of grain extruded product of type of crispy breads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to a composition for production of grain extruded product of type of crispy bread. Composition contains following ratio of components, wt%: oatmeal – 30.0–50.0; slaughter animal blood corpuscles – 15.0–20.0; table salt – 1.0–2.5; oat offal – 10.0–15.0; grade 2 wheat flour – balance.

EFFECT: crispy breads have good organoleptic quality properties, high biological value, dietary and functional properties.

1 cl, 3 ex

Description

The invention relates to the food industry, in particular to the production of bread products, namely the production of crispbread from oat oatmeal, oat bran and wheat flour by extrusion technology.

Known composition for the production of crispbread [Ed. Sulimanova G.V. Collection of recipes for bread and bakery products (Rusk products. Crispbread). M., "Agropromizdat", 1986], containing grain material in the form of a mixture of rye seeded flour, rye wallpaper flour and wheat flour of the 1st grade, pressed baking yeast, table salt, granulated sugar, unsalted butter in the following ratio of components, wt. %:

Seeded rye flour - 36.60 - 37.50;

Wallpaper rye flour - 4.83 - 4.90;

Baking wheat flour of 1 grade - 39.00 - 40.00;

Pressed baker's yeast - 4.12 - 4.82;

Salt - 1.04 - 1.07;

Sugar - 4.00 - 8.30;

Unsalted butter - 4.10 - 9.65.

The production of crispbreads according to the specified recipe is carried out in the traditional way, involving kneading the yeast dough, fermenting it, forming the breads, proofing, baking, drying, cooling and packaging. To ensure porosity and brittleness of the finished bread, high-value baking flour is used as the main raw material, and pressed yeast is used as a baking powder. Crispbread prepared according to the specified recipe has an inherent taste and smell characteristic of this type of bread product.

The disadvantages of the known composition for the production of crispbread are: the need to use for obtaining bread with high organoleptic characteristics of expensive, in demand raw materials: high-value baked flour and pressed yeast, low nutritional value of the finished bread, due to their high energy value (calorie content) due to the content in sugar and fat, as well as their low dietary properties, due to the low content of chopped ve sstv.

Known dry mix for the preparation of expanded food [Application for European patent N 0367031, IPC: A23L 1/18, publ. 05/09/90], containing native starch (potato, wheat, corn or a mixture thereof); native tahioca starch; maltodextrin; modified gelatinized starch (potato, wheat, corn or a mixture thereof); aromatic or flavoring ingredient in the following composition, wt.%:

Native starch (potato, wheat, corn or their mixture - 60.0 - 94.5;

Tahioki native starch - 3.0 - 9.0;

Maltodextin - 1.0 - 6.0;

Modified gelatinized starch (potato, wheat, corn or a mixture thereof) - 1.5 - 3.0;

Aromatic or flavoring ingredient - 0 - 15.0.

The production of a food product according to the specified recipe is carried out by the extrusion method, which allows to obtain a loose and porous finished product without using yeast as a baking powder.

A disadvantage of the known dry mix is the low nutritional value of the finished expanded product due to the high energy value (calorie content) of the finished product due to the use of high-calorie starch-containing raw materials, as well as its low dietary properties due to the absence of hardened substances in it, which normalize the intestinal motor function and biliary tract. In addition, the food product made from the specified dry mixture is not inherent fragility, taste and smell characteristic of crispbread.

A known composition for the production of grain extruded product [US Patent N 5169662, IPC: A23P 1/14, publ. 12/08/91], containing oat and corn bran and corn flour as a grain material in the following ratio of components, wt.%:

Oat bran - 45 - 55;

Corn bran - 18 - 25;

Cornmeal - 10 - 25.

The expanded cereal product contains more than 10% protein and has sufficiently high dietary properties, due to the presence of chopped substances in its composition. However, the well-known cereal product does not have the taste and smell characteristic of traditional crispbread.

The disadvantages of the known composition for the production of extruded grain products are: low nutritional value of the finished product due to its high energy value (calorie content), due to the content of high-calorie corn flour in its composition as the main source of protein, the use of unconventional processing products in the middle and northern the Russian strip of the sign is corn, which makes it expensive (due to the need for delivery).

Closest to the claimed technical solution according to the main characteristics characterizing it, selected as the closest analogue is the composition for the production of extruded cereal grains such as crispbreads [RF Patent No. 2127534, IPC A23L 1/18, publ. 03/20/1999], containing as a grain material wallpaper rye flour, 2 grade wheat flour and table salt as a flavor enhancer.

The disadvantages of the known composition for the production of extruded grain products are: high energy value (calorie content), due to the content of high-calorie wheat flour in its composition, the almost complete absence of balanced proteins in the finished products, the lack of functional orientation (vitamins, minerals) in the finished products, as well as its low dietary properties, due to the absence of hardened substances in it, which have a normalizing effect on the motor function of biliac and biliary tract.

The technical task of the invention, in addition to expanding the range of bread products, is to obtain an extruded grain product such as crisp bread with a long shelf life with high nutritional and biological value, with high organoleptic characteristics, with antianemic activity, due to its enrichment with easily digestible organic iron and high dietary properties due to the increased content of soluble dietary fiber.

The technical task of the invention is solved due to the fact that the known composition for the production of extruded cereal grains such as crispbread, containing cereal material, in accordance with the invention, additionally contains shaped blood elements of slaughtered animals, and oat grains and oat bran as grain material the following ratio of components, wt.%:

Oatmeal - 30.0 - 50.0;

Blood cells of slaughtered animals - 15.0 - 20.0;

Salt - 1.0 - 2.5;

Oat bran - 10.0 - 15.0;

Wheat flour 2 grades - the rest.

The introduction into the composition for the production of extruded cereal product of blood cells of slaughtered animals, sodium chloride and the use of oat grains and oat bran as a granular material with the specified ratio of components allows you to produce the final product, characterized by high nutritional and biological value, with high organoleptic quality indicators due to creating a fragile, well-loosened, porous structure, harmonious taste characteristic of crispbreads, pleasant eating governmental smell rich digestible organic iron and soluble dietary fiber.

The use of oat flour and oat bran in the composition for the production of bread will enrich the product with soluble dietary fiber and give it functional properties, since oat processing products contain all the valuable components of whole grains - proteins, fats, dietary fiber, vitamins. Oat dietary fiber (PV) consists primarily of a group of unique water-soluble dietary fiber called β-glucans. Unlike other cereals, which mainly contain indigestible insoluble PV, oats contain soluble fiber. Alkaline extraction from oats results in the release of up to 17% β-glucans. Although clinically, the dietary fiber of oats has not been studied as intensively as, for example, pectins, there is every reason to believe that they exhibit similar positive effects on the human body as the latter. In particular, it was found that oat β-glucans exhibit a pronounced hypocholesteric effect and are a powerful natural antioxidant. This property of oats has long been used to stabilize foods and their self-oxidation processes.

The use of uniform blood elements in slaughter animals for the production of bread will enrich the product with a balanced protein and easily digestible organic iron. Whole blood and its fractions contain the majority of amino acids; in terms of the amount of essential amino acids, it significantly exceeds meat. In addition to high nutritional and biological value, blood proteins have good functional and technological properties, which is especially important in the production of products of various assortment groups. In addition, proteins obtained from the blood of slaughtered animals are considered as “meat” in many EU countries and are not indicated in the mandatory composition formula.

In addition, the use of available for traditional bread products raw materials in the composition for the production of bread, besides a weak and medium baking value, can reduce the cost of crisp bread.

The invention is illustrated by examples of the production of extruded cereal product such as crispbreads of this composition.

Example 1. To obtain a grain extruded product such as crispbreads prepared a dry mixture, based on the following ratios of components, wt.%:

Oatmeal - 30.0;

The formed elements of the blood of slaughter live-bearing - 15.0;

Salt - 1.0;

Oat bran - 10.0;

Wheat flour 2 grades - 44.0.

The components were mixed in a mixer, then sent to thermomechanical processing in a uniaxial screw extruder, where the resulting mixture was humidified to a moisture content of 15-17% (due to the presence of slaughter animals' blood elements in the mixture, the humidity of the mixture was 10-15%) and processed at a temperature 120 - 140 ° C and a pressure of 80 - 100 atm for 10 - 20 s. Under the influence of high temperature and pressure drop, the protein of the flour components of the mixture exploded at the molecular level, as a result of which the dough was inflated and swollen.

An expanded plate 55 mm wide and 6.5 mm thick was obtained at the exit of the extruder head. The moisture content of the plate at the exit of the extruder was about 9%. The expanded plate was sent to the furnace, where it was dried by infrared rays for 25-30 s. At a temperature of 80 - 100 ° C to a moisture content of 6.5 - 7%. Then the plate was cooled at room temperature for 30–40 s and cut into rectangular tiles 120 mm long. The temperature of the finished crispbread delivered to the package is 30 ° C.

Extruded cereal product such as crispbread was characterized by the following organoleptic quality indicators: brittle, well loosened, porous structural; fresh (not salted) taste, pleasant natural smell, the color of milk chocolate. The density of the bread is 0.15 g / cm ³ , the energy value of 100 g is 270 kcal, the iron content is 15 mg. The obtained crispbreads had high organoleptic quality indicators, except for the unsalted taste, but possessed a rather high nutritional value and dietary properties due to the significant predominance of oat flour and oat bran in their composition, in addition, due to the presence of easily digestible organic iron in their composition, they acquired a functional orientation .

Example 2. A cereal extruded product of crisp bread type was obtained analogously to example 1, but the components were taken based on the following ratio, wt.%:

Oatmeal - 40.0;

Blood cells of slaughtered animals - 17.5;

Salt - 1.5;

Oat bran - 12.5;

Wheat flour 2 grades - 28.5.

Extruded cereal product such as crispbread was characterized by the following organoleptic quality indicators: brittle, well loosened, porous structure; harmonious taste; pleasant natural smell; chocolate color. The density of the bread is 0.16 g / cm ³ , the energy value of 100 g is 280 kcal, the iron content is 16 mg.

Example 3. Cereal extruded product type crispbread obtained analogously to example 1, and the ratio of the components is as follows, wt.%:

Oatmeal - 50.0;

Blood cells of slaughtered animals - 20.0;

Salt - 2.0;

Oat bran - 15.0;

Wheat flour 2 grades - 13.0.

The obtained crispbreads were characterized by organoleptic characteristics similar to Example 2, the density of the breads was 0.19 g / cm ³ and the energy value of 100 g was 300 kcal, the iron content was 18 mg.

The given ratio of components is experimentally justified, a change in mass characteristics leads to a deterioration in organoleptic characteristics (dark color and extraneous taste of iron associated with the use of iron-rich blood cells in the formulation).

The given examples of specific performance allow us to determine the optimal ratio of components for an extruded grain product such as crispbreads and to obtain inexpensive crispbreads with high organoleptic quality indicators, high biological value, with dietary and functional properties.

Claims (6)

Composition for the production of extruded cereal grains such as crispbread, containing table salt and wheat flour of the 2nd grade, characterized in that it additionally contains the uniform blood elements of slaughtered animals, oat flour and oat bran in the following ratio, wt. %: Oatmeal - 30.0-50.0; Shaped blood elements of slaughtered animals - 15.0-20.0; Salt - 1.0-2.5; Oat bran - 10.0-15.0; Wheat flour 2 grades - the rest.