RU2616787C1 - Composition for functional purpose cracker production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to confectionary industry, in particular, to production of crackers. Composition for functional purpose cracker production contains wheat flour, granulated sugar, liquid rye sour, biocomplex "Rekitzen-RD", pan-salt and water to obtain dough moisture content of 28-31%. The liquid rye sour is manufactured by mixing of rye flour, water and Medusomyces gisevi culture liquid with acidity pH 3.7-4.2 taken at the ratio of (1-1.2):1:0.5. The ratio of original components in the original mixture is as follows, % wt.: liquid rye sour - 10-12, granulated sugar - 2.5-4, pan-salt - 3-4, biocomplex "Rekitzen-RD", - 3-5, wheat flour - the rest.

EFFECT: invention allows for manufacturing of a finished product with low caloric value, improved structural-mechanical and organoleptic properties.

2 cl, 2 tbl

Description

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

A known composition of crackers, including wheat flour of the highest grade, an emulsion of invert syrup, milk powder, sodium chloride, sodium bicarbonate, ammonium carbonate, citric acid, granulated sugar, fat, sodium pyrosulfite, vitamin-mineral mixture Valetek-8, vegetable oil, catholyte fraction of an electroactivated aqueous solution (patent RU No. 2346439).

The disadvantage of this composition is the presence and high dosage of sodium pyrosulfite, which leads to the need to control the residual content of sulfurous acid.

A known composition for the production of crackers, including wheat flour, sugar, yeast, a flavoring component in the form of table salt, a vitamin-mineral complex in the form of fermented milk whey "SGOL-1-40" (patent RU No. 2304392).

Due to the low nutritional, biological value and insufficiently expressed functional properties of fermented milk whey, as well as the low efficiency of its technological use, the feasibility of its real use for these purposes is not relevant enough.

The problem solved by the invention is the development of compositions for the production of crackers with a preventive effect and improved consumer properties, as well as expanding the range of products for this purpose.

The technical result of the invention is to reduce the calorie content of the product, improve the structural-mechanical and organoleptic properties.

The technical result is achieved by the fact that the composition for the production of crackers for functional purposes, including wheat flour, granulated sugar, flavoring component, yeast, vitamin and mineral complex, according to the invention as yeast contains liquid rye sourdough prepared by mixing rye flour, water and culture Medusomyces gisevi liquids with an acidity of pH 3.7-4.2, taken in the ratio (1-1.2): 1: 0.5, contains the Rekitsen-RD biocomplex as a vitamin-mineral complex, contains as a flavoring componenten-salt and water in an amount to 28-31% humidity test, with the following ratio of the starting components in the initial mixture by weight. %:

Liquid rye sourdough 10-12 Granulated sugar 2.5-4 Pan salt 3-4 Biocomplex "Rekitsen-RD" 3-5 Wheat flour rest

The Medusomyces gisevi culture fluid used is obtained by infusing Medusomyces gisevi on green tea.

Modeling the composition of crackers was carried out taking into account the functional synergy of the components.

The culture fluid Medusomyces gisevi (infusion of Kombucha), contained in the liquid rye starter culture, includes acetic acid bacteria and yeast, and also has a rich vitamin and mineral composition - vitamins A, B ₁ , B ₂ , B ₆ , B ₁₂ , PP, D; minerals - Ca, I, Zn, etc .; organic acids - malic, phosphoric, acetic, pyruvic, oxalic, glucuronic, citric, lactic; ethyl alcohol, mono- and disaccharides, enzymes. During the experiment, a culture fluid infused with green tea was used. The composition of green tea is more enriched with antioxidant substances and contains more water-soluble components than black tea, traditionally used to cultivate infusion of Kombucha. Experimentally, the optimal acidity of the infusion of Kombucha infusion was established - pH 3.7-4.2, lower acidity values of the infusion indicate an active stage of acetic acid fermentation and accumulation of acetic acid. Liquid rye sourdough is prepared by mixing rye flour, water and Medusomyces gisevi culture fluid with acidity, taken in the ratio (1-1.2): 1: 0.5. The liquid rye sourdough obtained using kombucha infusion is more alcohol-resistant than baker's yeast, and is not inferior to them in its lifting force. The introduction of infusion of kombucha due to the presence of acetic acid bacteria, yeast, ethyl alcohol, carbon dioxide has an activating effect on the vital activity of the fermentation microflora of the test. Under their influence, the sugar-forming and gas-forming ability of the dough increases, which allows to increase the porosity of the product. The rate of acid accumulation increases, thereby reducing the ripening time of the semi-finished product. Changing the experimentally established dosage of the ratios of components in liquid rye sourdough helps to reduce the elastoplastic properties of the dough.

The Rekitsen-RD biocomplex, which is a product of the fermentation of wheat bran and minerals with yeast, has a wide range of healing effects - enterosorption activity, immunomodulating, antitoxic and anti-inflammatory activity, in addition, restores the intestinal microflora, and stimulates humoral immunity in infectious processes. The introduction of "Rekitsen-RD" leads to accelerated maturation of the dough, improves the vital activity of yeast, increases their lifting force.

Dietary and prophylactic foods include limiting the amount of salt. Due to the fact that the harmful effect of salt is due to excess sodium, the food composition contains pan-salt as a flavoring component. Pan-salt is a salt with a low sodium content (includes an additional 25-40% KCl and about 10% Mg (SO ₄ ) ₂ , as well as iodine and the amino acid lysine, which neutralizes the metallic taste of the salt). Salt is involved in maintaining and regulating the water-salt balance in the body, sodium-potassium ion exchange.

The cracker manufacturing process includes the following operations.

Sourdough is prepared by mixing rye flour, water and Medusomyces gisevi culture fluid with an acidity of pH 3.7-4.2. The consumed amount of rye flour, water and culture fluid Medusomyces gisevi is taken in the ratio (1-1.2): 1: 0.5. Liquid rye starter is fermented until acidity reaches 12-15 degrees for 2 hours, then it is refreshed by selecting 50% of the ready-made starter culture for dough preparation and adding to the remaining mass of the starter culture nutrient mixture from rye flour, water and tea mushroom infusion.

A dough is prepared from 20-25% of the wheat flour provided for in the recipe, water and liquid rye sourdough. To intensify the process of fermentation of the dough, sugar is added in an amount of about 3% with respect to flour. When mixing the components, the Rekitsen-RD biocomplex is also introduced. The resulting suspension is a nutrient medium of bacteria and yeast, has a creamy consistency with a solids content of 40-44%. Then a secondary dough is prepared as follows: the wheat flour and the resulting suspension are thoroughly mixed for 7-8 minutes until a creamy homogeneous consistency with a moisture content of 54-58% is obtained and left to ferment at a temperature of about 32 ° C for 70-100 minutes. Prepared dough is used for kneading dough. Knead the dough from dough, the remaining part of the flour and other raw materials according to the recipe. Water for dough preparation is used in an amount that provides dough humidity for cracker 28-31%.

Kneading of the test is carried out in batch mixing machines. First, the dough is loaded into the kneading machine, then all the rest of the raw materials, and last of all, the rest of the flour. The duration of the kneading test is 25-35 minutes The finished dough is transferred to a fermentation chamber, where optimal conditions are maintained for continuing the fermentation process at a temperature of 26-30 ° C and a relative humidity of 75-80%.

After that, multiple rolling is carried out to a sheet ribbon thickness of 2.5-3.5 mm on a laminator, dough pieces are formed by stamping machines and baked in tunnel ovens at a temperature of 220-240 ° C for 5-7 minutes.

Finished products are Packed and packaged in bundles.

Examples of specific performance in the form of formulations confirming the experimental embodiment of the claimed technical solution are presented in table 1.

Qualitative indicators of the obtained crackers are shown in table 2.

The food product is distinguished by light crunching during biting and ease of taste, and also retains these indicators for a long shelf life.

Crackers are characterized by fairly good porosity and elasticity. The use of such products has a preventive effect on the human body. Rich in vitamins, minerals, protein and carbohydrate complex, essential for the full growth and development of the body, crackers can be successfully used as a modern product of healthy and preventive nutrition.

Industrial applicability

The authors of the claimed technical solution made prototypes of products, the examination of which confirmed the achievement of the technical result.

The claimed technical solution is implemented using industrially produced means and materials, and can be manufactured at a food enterprise.

Claims (3)

1. Composition for the production of functional crackers, including wheat flour, granulated sugar, flavoring component, yeast, vitamin and mineral complex, characterized in that as yeast it contains liquid rye sourdough prepared by mixing rye flour, water and Medusomyces culture liquid gisevi with an acidity of pH 3,7-4,2, taken in the ratio (1-1,2): 1: 0,5, and as a vitamin-mineral complex contains the biocomplex "Rekitsen-RD", as a flavoring component contains pan -salt, and water, in quantity, providing The moisture content of the dough is 28-31%, with the following ratio of the starting components in the starting mixture, wt.%: Liquid rye sourdough 10-12 Granulated sugar 2.5-4 Pan salt 3-4 Biocomplex "Rekitsen-RD" 3-5 Wheat flour rest 2. The composition for the production of crackers for functional use according to claim 1, characterized in that the culture fluid Medusomyces gisevi obtained by infusing Medusomyces gisevi on green tea.