RU2624205C1 - Dry composite mixture for production of cupcakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dry composite mixture for the production of cupcakes is proposed, including wheat flour, flavouring component, melange, ammonium carbonate, food table salt, and a functional additive, wherein it additionally contains chestnut flour taken at the ratio with wheat flour as 2:1, skim milk powder; as a functional additive, it contains the mixture of succinic acid, dietary beet fiber and pulverized elderberry powder, taken at the ratio of 1:5:20; as a flavouring component, it contains stevioside, with the following component ratio in the initial mixture, wt %: mixture of wheat and chestnut flour 48-51; melange 18-23; skim milk powder 12-14; stevioside 0.3-0.4; food table salt 0.1-0.14; ammonium carbonate 0.05-0.08; functional additive 15.0-18.0. Wherein the food beet fibers are preliminarily ground in a dismembrator up to the particle size of 100 mcm. Wherein said mixture contains elderberry powder with the particle size not exceeding 200 mcm.

EFFECT: increasing the content of functional micronutrients in a food product, reducing the sugar content, enhancing taste and flavour properties and improving the structural and mechanical properties.

3 cl, 2 tbl

Description

The invention relates to the confectionery industry and can be used in the production of mixtures for muffins for functional purposes.

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 the prototype is the low structural, mechanical and functional indicators of the target product, low nutritional value of the product.

The closest in technical essence is the composition of the dough for the production of cake, 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 this composition is its limited use due to the impossibility of use by persons suffering from metabolic diseases, in particular diabetes, and persons in the body who require the use of sugar in a more digestible form.

The objective of the invention is the creation of semi-finished products in the form of mixtures for the production of cupcakes with a functional orientation, as well as the expansion of the raw material base and the assortment of antidiabetic products.

The technical result is an increase in the content of functional micronutrients in a food product, a decrease in sugar intensity, an increase in flavoring properties, and an improvement in structural and mechanical properties.

The technical result is achieved due to the fact that the dry mixture for the production of muffins, including wheat flour, flavor component, melange, ammonium carbonate, table salt, food and functional additive, characterized in that it additionally contains chestnut flour, taken in proportion to wheat flour 2: 1, skimmed milk powder, as a functional additive contains a mixture of succinic acid, edible beet fibers and finely divided elderberry powder, taken in a ratio of 1: 5: 20, as a flavoring component of soda holds stevioside, in the following ratio of components in the initial mixture, wt. %:

A mixture of wheat flour and 48-51

chestnut

Melange 18-23 Skimmed milk powder 12-14 Stevioside 0.3-0.4 Edible salt 0.1-0.14 Ammonium carbonate 0.05-0.08 Functional Additive 15.0-18.0

At the same time, edible beet fibers are preliminarily crushed in a dismembrator to a particle size of 100 μm. And the particle size of elderberry powder is not more than 200 microns.

Due to the limited range of products adapted to the needs of people with diabetes, the development and creation of food products for this category of consumers is very relevant. Most antidiabetic prophylactic food products use natural substances with a known functional orientation and the ability to affect the human body as an active component.

Chestnut flour is rich in B vitamins, carbohydrates and fiber, has a low calorie content. It refers to raw materials with a low glycemic index, which is especially important for the diet of people with diabetes, impaired glucose tolerance and insulin resistance. The ratio of chestnut and wheat flour 2: 1 was determined experimentally, which made it possible to obtain products of the correct form during molding due to the transition of free surface moisture to adsorption bound. The lower content of wheat flour is also due to the high value of its glycemic index.

Succinic acid (food supplement E363) is also used in the mixture for the production of cakes. Succinic acid normalizes the general metabolism in the body. This helps to strengthen immunity, thanks to a more efficient synthesis of cells of the immune system, in addition, it has an antiviral, antihypoxic, and antioxidant effect. It stimulates the production of insulin and, thereby, reduces blood sugar, normalizes the nervous system.

Dietary beet fibers containing pectin with a high complexing ability (due to the low degree of esterification with a large number of free carboxyl groups) are good adsorbents, and, therefore, an indispensable component in the production of preventive products. In addition, they contribute to the removal of nitrates and nitrites, bile acids, cholesterol, peroxide compounds, toxic elements, pesticides, radionuclides and slags from the body; prevention of cholelithiasis and diabetes. The introduction of beet food fibers, previously crushed in a descrambler to a particle size of 100 μm, improves the technological characteristics of the semi-finished product, namely it positively affects the plasticity and elasticity of the dough, improving its rheological properties of the dough, as well as more complete assimilation of valuable components by the human body.

The composition of elderberry powder contains anthocyanins, ascorbic acid, carotene, rutin, sambucin, chrysanthemum, tannins, carboxylic acids and amino acids (tyrosine), sugars, traces of essential oils.

Elderberry powder has not yet found widespread use in the food industry, it is more often used in folk medicine for the treatment and prevention of diabetes. Grinding dried elderberry into a powder with a particle size of not more than 200 microns made it possible to ensure the bioavailability of micronutrients. At the same time, the dispersion of particles and the technological properties of the target product increased (the rheological properties of dry gluten, and, consequently, the test mass, increased volume, porosity, and form stability).

The noted antidiabetic functional orientation and the mutual synergistic effect of succinic acid, dietary beet fibers and elderberry powder, taken in a ratio of 1: 5: 20, made it possible to combine these ingredients into a functional supplement. Changing the experimentally established dosage of the ratios of the components in the functional additive does not give a noticeable effect.

The functional synergism of the components of the additive allows not only to increase nutritional value, but also to achieve maximum protective effect and high stability with a relatively small content in the flour mixture.

The presence of dietary fiber gives it the properties of a natural sorbent that promotes the binding and excretion of metabolites and toxic substances from the body, as well as creating favorable conditions for the development of normal microflora.

In skimmed milk powder, the calcium content is 1150 mg / 100 g. Moreover, the calcium contained in plant products is associated with inositol phosphoric acid, which reduces the bioavailability of trace elements; calcium, contained in skimmed milk powder, on the contrary, is bound to protein, therefore it is more fully and more easily absorbed by the intestines. The introduction of skimmed milk powder is associated not only with the enrichment of the product with micronutrients, but also with the use of chestnut flour in the mixture, which in itself makes the cupcakes crumbly. Adding skimmed milk powder 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.

The initial empirical selection of a multicomponent composition, the determination of the optimal ratio of the ingredients of the mixture were confirmed by the technological embodiment to confirm the industrial applicability of the invention.

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

The components are sieved on a vibrating screen, then fed to a vibrating dryer by a conveyor. After drying, the components enter the mixing plant, where mixing takes place until a homogeneous consistency is obtained. A mixture of wheat flour, chestnut flour, granulated sugar, melange, skimmed milk powder, food salt, ammonium carbonate, a functional additive in the form of succinic acid, beetroot fiber and finely divided elderberry powder (according to table 1), then mix thoroughly and put up. It is a finely divided flour mixture and is stored in consumer packaging.

Examples of compositions of the composite mixture for the production of muffins.

The target product - a dry mix for the preparation of muffins for functional use - has a pleasant 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 the form, 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.

A cake made according to the claimed composition is a small product, does not contain sugar, has a uniform and finely porous structure. The surface and shape are smooth with little blasting, without dents. The color of the surface is golden, the flesh is yellow interspersed, uniform throughout the mass. Appearance - keeps its shape well, portions of the cake are due to the geometry of the filling molds.

The hypoglycemic effect of this product is to normalize carbohydrate metabolism, in particular, to reduce fasting glucose in venous and capillary blood. 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.

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.

Claims (6)

1. A dry composite mixture for the production of muffins, including wheat flour, flavoring component, melange, ammonium carbonate, edible salt and functional additive, characterized in that it additionally contains chestnut flour, taken in proportion to wheat flour as 2: 1, milk powder fat-free, as a functional additive contains a mixture of succinic acid, dietary beet fibers and finely divided elderberry powder taken in a ratio of 1: 5: 20, contains a stevioside as a flavoring component, in the following the ratio of components in the initial mixture, wt. %: A mixture of wheat flour and 48-51 chestnut Melange 18-23 Skimmed milk powder 12-14 Stevioside 0.3-0.4 Edible salt 0.1-0.14 Ammonium carbonate 0.05-0.08 Functional Additive 15.0-18.0 2. A dry composite mixture for the production of muffins according to claim 1, characterized in that the food beet fibers are pre-crushed in a descrambler to a particle size of 100 microns. 3. A dry composite mixture for the production of muffins according to claim 1, characterized in that it contains powder from elderberry with a particle size of not more than 200 microns.