RU2623229C1 - Method for manufacturing gummy gingerbreads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing gummy gingerbreads provides for kneading dough from wheat flour, chemical baking powder, granulated sugar and other components, moulding in the form of separate products and baking. The flour is represented by flour from wholemeal triticale grain. Crushed leaves of green tea with the particle size of 0.5-1.0 mm are additionally added into the dough in the amount of 1-5% of the flour weight in the dough. Before introducing into the dough, the crushed green tea leaves are mixed with water heated to the temperature of 90-100°C, at the ratio of 1:6, and the resulting suspension is held for 10-15 minutes.

EFFECT: invention allows to improve the biological value of finished products, to slow the hardening of gummy gingerbreads, and to reduce the number of technological operations and equipment necessary for green tea treatment before using it in the production of gingerbreads.

2 ex

Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used for the production of raw gingerbread cookies of high biological value.

Closest to the proposed is a method for the production of flour confectionery products (RU 2294103, July 26, 2005), which provides for: according to claim 1, the preparation of the dough, for which pre-mixed green tea extract in the form of a powder with a moisture content of 2-4% in an amount of 0.25 -5% of the mass of flour in the dough, which is obtained by heat treatment for 2-3 minutes at an air temperature of 250-300 ° C of tea raw materials - leaves of tea coarse and coarsened shoots of tea bush, as well as molding material obtained by trimming and molding tea bushes, r building, grinding, twisting tea raw materials for 15 minutes, drying at a temperature of 95-110 ° C to a residual moisture content of 6-10%, tenfold extraction with hot water at a temperature of 65-75 ° C for 30-50 minutes according to the counter-current principle until a saturated extract is obtained, the saturated extract is dried in a spray dryer at an inlet air temperature of 170-185 ° С and an outlet air temperature of 85-95 ° С, with acetate or citrate, or sodium lactate, then wheat flour is added to the mixture and the mass is mixed until obtainingdnorodnoy consistency obtained dough is formed into individual articles and is baked; according to claim 3, characterized in that before adding the flour, a mixture of green tea extract and acetate or citrate or sodium lactate is added to the emulsion obtained by mixing granulated sugar, water, melange, salt, soda, ammonium carbonate, vanilla powder, fat product and whipping the resulting mixture, before molding the dough is processed on a vertical laminator and three pairs of calibrating rollers, the dough is rolled out in the form of a test tape, molding is carried out by the rotor, the test products are baked for 4-5 minutes at a temperature of 210-250 ° C.

The disadvantages of this method are:

- imbalance in the formulation of raw gingerbread (wheat flour, granulated sugar, etc.) in terms of the content of macro- and micronutrients, as well as irreplaceable nutritional factors; excess content of easily digestible carbohydrates in products with a lack of proteins, essential amino acids, vitamins, minerals, dietary fiber;

- the need to organize special production of green tea extract from freshly picked leaves and shoots, which can be placed in the regions where this crop is grown;

- the complexity and multi-stage production of green tea extract;

- the use of low-grade raw materials for the production of green tea extract containing a minimum amount of water-soluble bioflavonoids, vitamins and other biologically valuable components;

- the inability to use in the production of raw gingerbread water-insoluble substances of green tea, which include up to 90% of tea leaf proteins, polysaccharides, vitamins, minerals, water-insoluble polyphenols, which have high biological value.

The technical result of the invention is to create a method for the production of raw gingerbread cookies of increased nutritional and biological value by optimizing the composition of food components and the possibility of the complete utilization of biologically valuable substances of triticale grains and shredded green tea leaves, as well as by reducing the number of technological operations and equipment necessary for processing green tea before its use in the production of raw gingerbread.

This result is achieved by the fact that in a method for the production of raw gingerbread, which involves kneading dough from flour, chemical baking powder, granulated sugar and other components, molding as separate products and baking, according to the invention, flour from whole-ground triticale grains is used, crushed leaves are added to the dough green tea with a particle size of 0.5-1.0 mm in an amount of 1-5% by weight of flour in the dough, while before adding to the dough, the crushed leaves of green tea are mixed with water heated to a temperature of 90-100 ° C, in the ratio 1: 6 and the resulting suspension can withstand 10-15 minutes

The advantage of the proposed method for the production of raw gingerbread is to increase the biological value of products by replacing wheat flour with whole-ground flour triticale, which, in comparison with wheat, contains more complete and better digestible proteins, more vitamins, minerals (potassium, phosphorus, magnesium and other elements ), dietary fiber and other essential food ingredients [1].

The proposed method for the production of raw gingerbread in comparison with the prototype provides the use of all food and biologically valuable components of green tea, both water-soluble and water-insoluble. Water-soluble substances of green tea are represented by bioflavonoids, caffeine, theobromine, theophylline, amino acids, water-soluble proteins, pectin, vitamin C, B vitamins, organic acids and mineral salts. The proposed method also includes the inclusion in the dough of water-insoluble substances of green tea, the content of which exceeds 50% of the mass of its dry matter. These include up to 90% of green tea proteins, which is 20-22% of the total dry matter mass of green tea, cellulose, hemicellulose, pectic acid, essential oils, vitamins E and K, water-insoluble polyphenols and minerals [2]. In the method for producing a flour confectionery product with green tea extract (prototype), water-insoluble substances of green tea are not added to flour confectionery products. According to the proposed method for the production of raw gingerbread, the additional introduction of water-insoluble proteins, cellulose, hemicelluloses, vitamins, polyphenols and other substances into the dough helps to increase the nutritional and biological value of the finished products.

Chemicals of green tea have a positive effect on the quality of raw gingerbread, which is explained by the ability of tannin-catechin components (polyphenols) and green tea proteins to affect the protein fraction of the dough with the formation of stable complex compounds that have a loosening effect on the structure of the test mass. The staling of the products during storage is slowed down, which is apparently due to the high water-holding capacity of the crushed green tea leaves.

The addition of chopped green tea leaves positively affects the physical properties of gingerbread dough and the quality of finished products from whole-ground triticale grains. A special feature of gingerbread dough is its high sugar content (on average 35%) and low humidity (23.5–25.5%) [3]. A large mass of sugar when dissolved in a limited amount of water forms a saturated solution, which prevents the swelling of triticale proteins and the formation of gluten from them. As a result, the dough turns out to be spreading, smearing, not amenable to molding. The participation of crushed green tea leaves in the formation of gingerbread dough consists in the redistribution of moisture between its chemical compounds. Shredded green tea leaves have a high water retention capacity of 500-600%. During the formation of the gingerbread dough, they take part of the water from sugar syrup and proteins. As a result of this, the amount of the liquid phase of the test is reduced, it becomes less fluid, dense. Form stability and loosening ability are improved. A significant role in improving the structure of gingerbread dough from whole-ground triticale grains is played by the interaction of the tannin-catechin fraction of tea with triticale proteins, which is manifested in the strengthening of gluten, as well as in the inhibition of amylolytic enzymes. Due to a decrease in enzyme activity, the hydrolysis of starch is limited, the dextrins and sugars formed from it are dissolved, and the liquid phase in the dough is not allowed to increase (as is the case with whole-ground triticale without adding crushed green tea leaves).

The proposed method for the production of raw gingerbread, unlike the prototype, does not involve the use of acetate or citrate, or sodium lactate, which are necessary in the prototype to create a certain pH of the test environment. The introduction of crushed green tea leaves into the dough in an amount of 1-5% by weight of flour in the dough slightly changes the pH of the dough medium and does not impede the effect of the chemical baking powder.

The advantage of the proposed method in comparison with the prototype is that it does not require the organization of a special production of green tea extract, which, due to the use of fresh raw materials, should be located in the regions of cultivation of this crop, while the grinding of green tea leaves can be carried out at tea packing plants located in many regions of the country, or directly in the confectionery industry.

The application of the proposed method for the production of raw gingerbread can reduce the number of operations and equipment used in processing tea before using it: according to the prototype, the number of operations required to obtain green tea extract is 7 (heat treatment of fresh leaves, crushing, grinding, twisting and drying leaves, extraction, drying the extract), and the proposed method requires one operation - grinding green tea leaves.

The method is as follows.

The crushed leaves of green tea with a particle size of 0.5-1.0 mm in an amount of 1-5% by weight of flour in the dough are mixed with water heated to a temperature of 90-100 ° C, in a ratio of 1: 6, the resulting suspension can withstand 10- 15 minutes, after which granulated sugar is added to the suspension and mixed until it dissolves. The chemical disintegrant is dissolved in the remaining water according to the recipe. The prepared suspension, a solution of chemical baking powder and other components are introduced into the flour from whole-ground triticale grains. Knead the dough to a uniform consistency. Next, the resulting dough is molded into separate products and baked.

A complete replacement in the recipe for raw gingerbread wheat flour dough with whole-ground triticale flour, as well as the addition of chopped green tea leaves in the dough, increases the content and nutritional value of proteins, the amount of vitamins, minerals, bioflavonoids, dietary fiber in the finished products, resulting in The ratio of food ingredients is improving.

The recommended dosage of chopped green tea leaves in an amount of 1-5% by weight of flour in the dough is due to the optimal content of food and biologically valuable components in raw gingerbread and the quality of the products. The introduction of shredded green tea leaves in an amount of less than 1% does not significantly improve the quality of raw gingerbread and their biological value. The introduction of crushed green tea leaves over 5% leads to a deterioration in product quality: the crumb is baked unevenly, acquires a green tint, cracks appear on the crust. The indicated values of the temperature of water added to green tea, the ratio of the amount of tea and water, the time of infusion of the suspension ensure the completeness of extraction of water-soluble substances of tea, that is, transferring them to a more accessible state for human absorption. At the same time, there is the necessary reserve of water for dissolving the chemical baking powder. The recommended degree of grinding of green tea leaves 0.5-1.0 mm allows to achieve the highest yield of extractives when brewing tea before adding to the dough. If the particle sizes of the crushed leaves of green tea exceed 1.0 mm, the organoleptic evaluation of the crumb of the products worsens.

In addition, when implementing the proposed method, it is possible to reduce the amount of sugar in the gingerbread recipe to 15% by weight of flour in the dough without affecting their organoleptic and physical parameters, while increasing the biological value.

Example 1 (prototype). The green tea extract is mixed in the form of a powder with a moisture content of 4% in an amount of 3% by weight of flour in the dough with sodium acetate, which is taken in the form of a 25% aqueous solution. In parallel, sugar syrup is prepared using granulated sugar in an amount of 55% by weight of wheat flour in the dough. Cooked sugar syrup is cooled to a temperature of 30 ° C. Then a mixture of green tea extract with sodium acetate is introduced into wheat flour. The resulting syrup and chemical baking powder (ammonium carbonate) are added there. Knead the dough until a homogeneous consistency is formed into separate products and baked at a temperature of 230 ° C for 8 minutes.

Example 2 (by the proposed method). Green tea leaves are ground to a size of 0.5-1.0 mm. Use green tea that meets the standards of quality and storage GOST 32574-2013. "Green tea. Technical conditions. " The crushed leaves of green tea in an amount of 5% by weight of flour in the dough are mixed with water heated to a temperature of 95 ° C in a ratio of 1: 6; the resulting suspension is incubated for 10 minutes Ammonium carbonate is dissolved in the remaining water according to the recipe. Then, sugar is added to the suspension in an amount of 45% by weight of the flour, stirred until it is dissolved and cooled to a temperature of 27-28 ° C. The prepared suspension, a solution of chemical baking powder and other components are introduced into the flour from whole-ground triticale grains. Knead the dough until a homogeneous consistency is formed into separate products and baked at a temperature of 230 ° C for 8 minutes.

Raw gingerbread, produced by the proposed method, have the correct shape, smooth surface, a pleasant peculiar taste, but a darker crumb compared to samples from wheat flour, they are stale more slowly. Products obtained by this method are superior to the control (example 1) in nutritional and biological value: due to the use of flour from whole-ground triticale grains, they contain more complete and better digestible proteins, more vitamins, minerals, dietary fiber, and due to crushed leaves green tea - more bioflavonoids with a pronounced antioxidant effect and P-vitamin activity.

References

1. Erkinbaeva R.K. Scientific basis for the production of bread from flour of new highly productive varieties of triticale. The dissertation for the degree of Doctor of Tech. sciences. M.: 1995 .-- 472 p.

2. Tsotsiashvili I.I., Bokuchava M.A. Chemistry and technology of tea. - M .: Agropromizdat, 1989 .-- 391 p.

3. Oleinikova A.Ya. Confectionery technology: textbook / A.Ya. Oleinikova, L.M. Aksenova, G.O. Magomedov. - SPb .: Publishing house "RAPP", 2010. - 672 p.

Claims (1)

Method for the production of raw gingerbread, which involves kneading dough from flour, chemical baking powder, granulated sugar and other components, molding as separate products and baking, characterized in that they use flour from whole-ground triticale grains, and crushed green tea leaves with a size are added to the dough particles of 0.5-1.0 mm in an amount of 1-5% by weight of flour in the dough, while before adding to the dough, chopped green tea leaves are mixed with water heated to a temperature of 90-100 ° C in a ratio of 1: 6 and stand the suspension t 10-15 minutes