RU2614802C1 - Method for producing confectionery sausage based on wheat germ meal - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a confectionery sausage based on wheat germ meal comprises mixing the recipe components, kneading the resulting mass, moulding to obtain the finished product. As a recipe basis, "Vitazar" wheat germ meal is used, which is pre-roasted at 145.0-155.0°C within 7.0-9.0 minutes; then the roasted wheat germ meal is ground to the particle size of 0.5-0.7 mm and mixed with cocoa powder or cocoa powder and powdered milk, as well as with a carbohydrate component - sucrose, or fructose, or lactulose, or inulin syrup and a filler. It is stirred to the homogeneous granular mass, then drinking water or a probiotic fermented milk product containing probiotic lactobacilli and/or bifidobacteria is introduced into the resulting mixture at a temperature of 30-35°C, the mixture is thoroughly kneaded to the homogeneous consistency and the uniform moisture distribution throughout the mass. The sausage is formed, cooled to the temperature of 3.0-5.0°C and maintained at said temperature within 3-5 hours until the completion of the water distribution process and the formation of dense homogeneous consistency.

EFFECT: method for producing a confectionery sausage based on wheat germ meal provides to obtain a finished high-quality confectionery sausage with the increased content of vitamins B1, B2, B6, A, D, E, H, PP, pantothenic and folic acid, minerals, including such important ones as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc, to impart additional functional and therapeutic and prophylactic properties to the finished product.

3 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry and can be used in confectionery and catering in the production of food products intended for general, preventive and special nutrition.

A known method of production of ready-to-eat frozen molded confectionery sausages [TU 9130-005-53822073-05 PASTE CONFECTIONERY SAUSAGE "MIREL TORTENFABRIK", manufacturer of JSC "Khlebprom"]. In accordance with this invention, the composition contains: biscuit crumbs (egg product (melange), sugar, wheat flour, water, whole milk condensed with sugar (whole milk, sugar), cocoa powder, sunflower oil, wheat starch, dry glucose syrup, emulsifiers (esters of polyglycerides and fatty acids, mono- and diglycerides of fatty acids, sorbitol), baking powder (sodium bicarbonate), acidity regulator (sodium diphosphate), salt, hydrolyzed wheat protein), confectionery cream (sugar, water, whole milk condensed with sugar (pier whole eye, sugar), vegetable fat, sour cream (whole milk powder, vegetable fat, sourdough), thickener (modified corn starch), edible gelatin, egg yolk, emulsifiers (sodium alginate, mono- and diglycerides of fatty acids, sodium phosphate) , stabilizers (sodium diphosphate, calcium sulfate), flavorings, preservative (potassium sorbate dye (beta-carotene)), milk fat replacer (vegetable oils (palm, rapeseed, palm kernel), antioxidant (mixture of tocopherols)), apple dressing (applesauce , sah ar, acidity regulator (citric acid), thickener (pectin)), cocoa powder, cognac, flavoring.

The disadvantage of the confectionery sausage is the complexity and multicomponent composition, low nutritional and biological value of the finished product, lack of functional orientation, as well as the content of refractory palm and rapeseed oils, which makes it difficult to digest and remove from the human body.

An object of the invention is to develop a method for producing a confectionery sausage with functional (pro and prebiotic) properties, which allows to increase the nutritional and biological value of confectionery products, enrich it with vitamins, essential substances, macro- and microelements due to the use of a biologically active additive - cake of wheat germ in the formulation .

To solve the technical problem of the invention proposed:

1. A method of obtaining a confectionery sausage based on cake of wheat germ cake, comprising mixing the recipe components and kneading, while the basis of the recipe use wheat germ cake "Vitazar", which is pre-fried at a temperature of 145.0-155.0 ° C for 7 , 0-9.0 min, then fried oilcake of wheat germ is ground to a particle size of 0.5-0.7 mm, mixed with cocoa powder or with cocoa powder and milk powder, as well as with the carbohydrate component sucrose or fructose or lactulose or inulin syrup and the filler is mixed until a granular mass is homogeneous, then drinking water is added to the resulting mixture at a temperature of 30-35 ° C or a probiotic fermented milk product containing probiotic lactobacilli and / or bifidobacteria, the mixture is thoroughly mixed until a homogeneous consistency and uniform distribution of moisture throughout mass, molded in the form of sausages, cooled to a temperature of 3.0-5.0 ° C and kept at this temperature for 3-5 hours to complete the process of moisture distribution and the formation of a uniform dense consistency ii, confectionery prepared sausage recipe with the following content of components g per 100 g of finished product:

Oilcake Wheat Germ 39 Cocoa 6 Sucrose 12 Filler fourteen Water or probiotic fermented milk product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Fructose 7 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Lactulose 3 Milk Powder 25% 9 Filler fourteen Water or probiotic acid product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Inulin syrup 12 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 24

2. The method according to p. 1, characterized in that the filler is used crushed to a particle size of 1-4 mm kernels of peanuts, or almonds, or walnuts, or pistachios, or cashews, or hazelnuts, or pine nuts, or Brazil nuts or pecans, or sweet chestnuts, or sesame seeds, or sunflower seeds.

3. The method according to p. 1, characterized in that flax seeds are used as a filler.

If the product is produced without nuts, their mass is replaced with an equivalent amount of wheat germ cake.

The technical result of the invention is to obtain a finished confectionery sausage for general and therapeutic nutrition with functional (pro and prebiotic) properties, to increase the nutritional and biological value of the finished product, to enrich the product with vitamins, essential substances, macro- and microelements due to the use in the formulation of a biologically active additive - cake of wheat germ "Vitazar", prebiotic components - lactulose or inulin syrup, probiotic component - sour milk full-time product containing lactobacilli and / or bifidobacteria in a concentration of at least 10 ⁷ CFU / g.

The proposed method for producing a confectionery sausage based on oilcake is carried out as follows.

1. Vitazar cake of wheat germ is fried at a temperature of 145.0-155.0 ° C for 7.0-9.0 minutes, during frying, quantitative and qualitative changes in the components of the cake of wheat germ cake, which determine the microbiological safety product, increasing the bioavailability of amino acids of the cake protein, the appearance of a nutty taste and aroma, the color of the cake of wheat germ cake to a golden cream. Fried wheat germ cake is crushed to a particle size of 0.5-0.7 mm, mixed with cocoa powder or with cocoa powder and milk powder, as well as with the carbohydrate component sucrose, or fructose, or lactulose, or inulin syrup and a filler , mix until a homogeneous state of granular mass. Drinking water is then added to the resulting mixture at a temperature of 30-35 ° C or a probiotic fermented milk product containing probiotic lacto-and / or bifidobacteria, the mixture is thoroughly kneaded until a uniform consistency and uniform distribution of moisture throughout the mass is achieved, formed into sausages, cooled to temperature 3.0-5.0 ° C and maintained at this temperature for 3-5 hours to complete the process of moisture distribution and the formation of a homogeneous dense consistency. The resulting confectionery sausage has a dense plastic consistency, is suitable for cutting, after which it retains the shape of the sliced pieces, can be used as an independent dessert (cake) with a sprinkle of cookies crumbs, coconut, or without it, a confectionery sausage is prepared with the following contents of the recipe components, g per 100 g of finished product:

Oilcake Wheat Germ 39 Cocoa 6 Sucrose 12 Filler fourteen Water or probiotic fermented milk product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Fructose 7 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Lactulose 3 Milk Powder 25% 9 Filler fourteen Water or probiotic acid product 29,

or

Oilcake Wheat Germ 39 Cocoa 6 Inulin syrup 12 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 24

2. The method according to p. 1, characterized in that the filler is used crushed to a particle size of 1-4 mm kernels of peanuts, or almonds, or walnuts, or pistachios, or cashews, or hazelnuts, or pine nuts, or Brazil nuts or pecans, or sweet chestnuts, or sesame seeds, or sunflower seeds.

3. The method according to p. 1, characterized in that flax seeds are used as a filler.

The basis of the confectionery sausage is wheat germ cake, which is a source of high-grade protein and biologically active substances, is characterized by a high content of essential amino acids, essential polyunsaturated fatty acids omega-3, -6, vitamins E, D, group B, pantothenic and folic acids, carotenoids, as well as macro- and micronutrients, among which it is necessary to distinguish such as phosphorus, calcium, potassium, magnesium, selenium, zinc. The bulk of the carbohydrate fraction of wheat germ cake (up to 48%) is represented by sucrose - 16-19%, raffinose - 4-7%, fructose - 4-6%, other sugars (mannose, maltose) are present in small quantities - 7-10% , as well as an abnormally high amount of pentazanes is concentrated - up to 10%, which are part of a wide range of ribonucleic acids, coenzymes. The furanose form, which is part of deoxyribonucleic acid, is considered important. Pentosans have a beneficial effect on the restoration of the childbearing function of the body, enhance the function of the prostate gland and have a positive effect on the development of the fetus. The composition of the cake also includes polysaccharides in an amount of 4%, which determines its prebiotic properties.

Cake wheat germ, due to the presence of policosanol, helps to lower blood cholesterol, has a positive effect in the prevention and treatment of cardiovascular diseases and lipid metabolism disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, pathologies of the supporting -motor apparatus, as well as occupational diseases caused by chemical poisoning, increased noise and vibration loads on the human body, prevents the accumulation of excess weight, increases immunity, reduces the risk of cancer, improves skin condition, has a positive effect on the reproductive function of the body [Gerasimenko ON, Shpagina LA Modern approaches to the optimization of medical nutrition // Thesis. doc. Interregion, scientific and practical. conf. "Actual issues of professional pathology and general clinic." - Novosibirsk, 2007; Scientific-practical seminar "Integrated processing of wheat germ seeds and the use of products in medicine and the processing industry" [Electronic resource]. - Access mode: http: //www.igrfop@dol.ru - Zagl. from the screen].

Sugar, or fructose, or lactulose, or inulin syrup from Jerusalem artichoke is used as a carbohydrate component in a confectionery sausage. When used in the formulation of fructose, or lactulose, or inulin syrup, the product acquires additional prebiotic properties. The introduction of sugar substitutes into the confectionery sausage makes it possible to use it for patients with diabetes mellitus.

Fructose breaks down during metabolism without the participation of insulin. In addition, derivatives of monosaccharides can be synthesized from fructose in the cells of the human body, providing it with energy and participating in the biosynthesis of the amino acids necessary for the body - tyrosine and phenylalanine. Fructose is more than 1.5 times sweeter than sugar and xylitol, almost 3 times sweeter than sorbitol. The energy value of fructose is 3.8 kcal, i.e. less than sugar substitutes such as xylitol (4 kcal) and sorbitol (4 kcal). Therefore, the introduction of fructose into the confectionery product in a smaller amount, compared with sugar, xylitol and sorbitol, reduces the content of easily digestible carbohydrates and allows recommending it for patients with diabetes mellitus. In addition, fructose does not have a specific taste, and compared to xylitol, it is much cheaper.

Lactulose is a synthetic sugar that consists of the remnants of a galactose and fructose molecule. It is a white crystalline powder of a sweet taste, odorless. In nature, it is absent, therefore, in the body there are no enzymes that would hydrolyze it. Lactulose passes through the entire gastrointestinal tract to the large intestine, where it contributes to the development of probiotic microorganisms, which is especially important for the prevention of dysbiotic conditions.

Jerusalem artichoke inulin syrup - has a sweet taste due to the presence of fructans. It is a general strengthening agent that increases working capacity and endurance under heavy loads for people of both mental and physical labor.

Jerusalem artichoke inulin syrup belongs to prebiotics - specific substances that stimulate the development of probiotics. This allows you to use syrup to normalize the intestinal microflora and the complex treatment of dysbiosis. For 100 g of confectionery, it is recommended to introduce 12 g of syrup.

The introduction of dried milk into the mixture improves the amino acid balance of the product, eliminates the limit of tryptophan, threonine and lysine, increases the utilitarian coefficient of the protein, its biological value. In addition, milk gives the product a pleasant milky taste.

The use of a probiotic fermented milk product containing lacto and / or bifidobacteria in an amount of at least 10 ⁷ CFU / ml as a hydrating component allows imparting probiotic properties to the confectionery product, enriching it with amino acids and B vitamins, and providing a positive effect on the microbiocenosis of the human body, in addition the fermented milk product in the composition of the confectionery gives it a pleasant milky taste and aroma. At the same time, the binding of free moisture of a fermented milk product with wheat germ biopolymers has a preserving effect on the probiotic microflora and ensures its safety for a long time (up to 90 days).

The chemical composition of the confectionery sausage based on wheat germ cake and the data on satisfying the daily needs of the body in accordance with the physiological requirements for energy and nutrients for various groups of adults using 100 g of the product are presented in Tables 1-2 [Methodical recommendations MP 2.3.1.2432 -08. Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation / M.: Sanitary Inspection of the Russian Federation, 2008. - 41 p. ].

A method of preparing a confectionery sausage based on cake of wheat germ is illustrated by the following examples.

Example 1

Cake wheat germ is fried at a temperature of 150.0 ° C for 8.0 minutes and crushed to a particle size of 0.6 mm Then it is mixed with fructose, cocoa powder, milk powder, filler, which is used as chopped walnut kernels. Drinking water is added to the resulting mixture with thorough mixing. Next, the resulting mass is portioned and the product is given the desired shape, cooled to a temperature of 3.0 ° C and placed in storage. A confectionery sausage is prepared with the following contents of the recipe components, g per 100 g of the finished product:

Oilcake Wheat Germ 39 Cocoa 6 Fructose 7 Milk Powder 25% 5 Walnuts fourteen Water 29th

Example 2

In this example, the sequence of technological operations is similar to example 1, but the water is replaced with a probiotic fermented milk product with the following contents of the recipe components, g per 100 g of the finished product:

Oilcake Wheat Germ 39 Cocoa 6 Fructose 7 Milk Powder 25% 5 Walnuts fourteen

Probiotic fermented milk product 29th

Example 3

Famous confectionery sausage [TU 9130-005-53822073-05 COOKIE CONFECTIONERY SAUSAGE "MIREL TORTENFABRIK", manufacturer of OJSC "Khlebprom"]. In this method of producing a confectionery sausage, the sequence of technological operations consists in mixing the recipe components until a uniform mass is obtained, then the resulting mass is portioned and the product is shaped into sausages, frozen at a temperature of -18.0 ° C and placed in storage.

The resulting products are analyzed, the data are presented in table 3.

As can be seen from table 3, the proposed methods for the preparation of confectionery sausages in accordance with examples 1 and 2 have higher organoleptic characteristics and increased biological value than the confectionery sausage "MIREL TORTENFABRIK" manufactured by OJSC "Khlebprom".

A change in the ratio of the recipe components of the confectionery sausage leads to a decrease in organoleptic characteristics, it becomes dry and crumbly, not suitable for molding, pre- and probiotic indicators decrease, with the introduction of a greater amount of dairy product, the confectionery sausage acquires a pronounced sour-milk flavor and viscous consistency.

The proposed method for the preparation of confectionery sausages based on oilcake germ:

- get a ready-made confectionery sausage of high quality with high nutritional and biological value.

- the introduction of cake of wheat germ allows you to increase the content of vitamins B1, B2, B6, P-carotene, D, E, H, PP, pantothenic and folic acid, minerals, among them such important as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc.

- to give the finished product additional functional properties - prebiotic due to the content of polysaccharides of embryo cake (1.8-4.2%) or inulin, or fructose, or lactulose in the cake of wheat germ, which allows you to expand the range of specialized products with therapeutic and prophylactic effect probiotic due to the content of not less than 30 × 10 ⁷ CFU of lacto and / or bifidobacteria in 100 g of the product.

Claims (10)

1. A method of obtaining a confectionery sausage based on cake of wheat germ cake, comprising mixing the recipe components and kneading, while the basis of the recipe use wheat germ cake "Vitazar", which is pre-fried at a temperature of 145.0-155.0 ° C for 7 , 0-9.0 min, then fried oilcake of wheat germ is ground to a particle size of 0.5-0.7 mm, mixed with cocoa powder or with cocoa powder and milk powder, as well as with the carbohydrate component sucrose or fructose or lactulose or inulin syrup and the filler is mixed until a granular mass is homogeneous, then drinking water is added to the resulting mixture at a temperature of 30-35 ° C or a probiotic fermented milk product containing probiotic lactobacilli and / or bifidobacteria, the mixture is thoroughly mixed until a homogeneous consistency and uniform distribution of moisture throughout mass, molded in the form of sausages, cooled to a temperature of 3.0-5.0 ° C and kept at this temperature for 3-5 hours to complete the process of moisture distribution and the formation of a uniform dense consistency ii, confectionery prepared sausage recipe with the following content of components g per 100 g of finished product: Oilcake Wheat Germ 39 Cocoa 6 Sucrose 12 Filler fourteen Water or probiotic fermented milk product 29, or Oilcake Wheat Germ 39 Cocoa 6 Fructose 7 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 29, or Oilcake Wheat Germ 39 Cocoa 6 Lactulose 3 Milk Powder 25% 9 Filler fourteen Water or probiotic acid product 29th or Oilcake Wheat Germ 39 Cocoa 6 Inulin syrup 12 Milk Powder 25% 5 Filler fourteen Water or probiotic fermented milk product 24 2. The method according to p. 1, characterized in that the filler is used crushed to a particle size of 1-4 mm kernels of peanuts, or almonds, or walnuts, or pistachios, or cashews, or hazelnuts, or pine nuts, or Brazil nuts or pecans, or sweet chestnuts, or sesame seeds, or sunflower seeds. 3. The method according to p. 1, characterized in that flax seeds are used as a filler.