RU2656367C1 - Energy food composition 'frutolen' - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of cookies of increased nutritional value and bioavailability, and can be used as a strengthening, health-improving, nutritional supplement for activating the immune and antioxidant system. Energy food composition is proposed consisting of a dough base from which a culinary product is made in the form of cookies, and it contains 10–25 % of linseed flour, 45–50 % of wheat flour, 10–25 % of dried fruits from stone fruits, or seeded fruits, or vegetables, and the rest is water, culinary product in the form of cookies is made 0.8–1.0 cm thick and subjected to drying in two steps, the first for 25–30 minutes at a temperature of 100±2.5 °C, then 25–30 minutes at a temperature of 130±2.5 °C.

EFFECT: invention provides the production of culinary product having high energy indices, allowing to expand the range of culinary products.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the production of cookies of high nutritional and biological value, and can be used as a restorative, health, nutritional supplement to enhance the immune and antioxidant system.

A number of compositions for making cookies are known from the prior art, for example, RU Patent No. 2177227, which contains a flour mixture, granulated sugar, margarine, a fruit and / or vegetable supplement, a protein component, essence, salt, baking soda, and the flour mixture consists from wheat flour of the 1st grade and lentil flour, and as a fruit and / or vegetable additive, the composition contains a powdery semi-finished product, and egg protein or melange as a protein component.

A disadvantage of the known composition is the use of lentil seeds and powdered semi-finished products leads to an increase in the cost of the product with a slight increase in the nutritional and biological value of the finished product.

The closest in technical essence to the claimed invention relates to an energy product composition (patent RU No. 2483590), which is a test base consisting of 10-15% feta cheese, 30-35% soaked apricots, 15-20% talcan, 10-15% flax flour and the rest is water. A culinary product in the form of cookies is made from the product composition, which is dried at a temperature of 40-45 ° C for 4-8 hours.

The main disadvantage of this solution is the large number of components of the composition, which complicates the preparation of the product and leads to an increase in the cost of the product.

After analyzing the current level of technology, it was revealed that the technical problem in this area is the insufficient assortment of culinary products of small volume and weight, which have high energy indicators.

The technical result of the claimed invention is to obtain a culinary product using a small number of components with high energy performance and allowing to expand the range of culinary products.

To solve this problem, a composition for the preparation of cookies is proposed, characterized in that the energy product composition, consisting of a test base, contains 10-25% of flax flour, 45-50% of wheat flour, 25-10% of dried fruits from stone fruit, or pome seeds, or vegetable and the rest of the water from which the culinary product is made in the form of biscuits with a thickness of 0.8-1.0 cm, which is dried in two steps, the first for 25-30 minutes at a temperature of 100 ± 2.5 ° C, then 25 -30 minutes at a temperature of 130 ± 2.5 ° C.

The preparation of confectionery products according to the proposed composition using flax flour enriches the product with dietary fiber (up to 30%), polyunsaturated fatty acids (Omega-3, Omega-6), vegetable proteins (up to 50%), vitamins A, E, B1, B2, B5, B6, B9, folic acid, antioxidants that improve the intestinal microflora, as well as trace elements necessary for the human body (potassium, calcium, magnesium, zinc, manganese, iron, molybdenum, copper, chromium, phosphorus, sodium). Thanks to these substances, flaxseed flour works perfectly to eliminate many disorders and diseases in the human body.

The presence of dried fruits (dried apricots, prunes, raisins, pears, apples, pumpkins, melons, etc.) enriches the culinary product with sugars, organic acids, vitamins, trace elements, etc. Moreover, dried fruits can be used as part of several types of fruits. and separately, for example with dried apricots, or cherries, or raisins, etc.

Due to the low content of carbohydrates, the claimed composition, when introduced into the diet, contributes to the normalization of human weight.

The receipt of a confectionery product in the form of cookies is illustrated by examples.

Example 1

The product is prepared as follows. A test base is prepared according to the claimed formulation by mixing 4.5 kg of wheat flour, 1.0 kg of flax flour, then 2.5 kg of chopped dried apricots and up to 10 kg of water are added. All components are mixed until a homogeneous mass for 5-7 minutes. Cookies with a thickness of 0.8-1.0 cm are formed from the finished dough. The dough pieces are dried in an oven. Moreover, the drying is carried out in two stages for 25-30 minutes at a temperature of 100 ± 2.5 ° C, then 25-30 minutes at a temperature of 130 ± 2.5 °.

Example 2

The technology for the preparation of a confectionery in the form of cookies is similar to example 1.

Cookies have the following composition, kg:

Wheat flour 5,0 Flax flour 2.5 Raisins were used as dried fruits. 1,0 Water 1,5

Quality indicators of the finished product are presented in the table.

Based on the data obtained, it can be concluded that the proposed confectionery formulation improves the quality of the finished cookies. The finished product contains a reduced amount of fat, has an original look and balance in nutrients. An organoleptic evaluation of cookies found that the taste, smell and color of the finished product corresponded to this type of product, without extraneous odors and tastes. The surface of the products is smooth, with an acceptable slight roughness.

When replacing flour with flaxseed wheat flour of less than 1.0 kg, the energy value of the product decreases, the ability to form the product also decreases, and with an increase of more than 2.5 kg with an increase in energy value, quality indicators decrease.

Drying time in the range of 25-30 minutes at a temperature of 100 ± 2.5 ° C and in the second intake of 25-30 minutes at a temperature of 130 ± 2.5 ° C, the cookie takes on the form characteristic of this type of product.

The presence of dried fruits in the range from 1.0 kg to 2.5 kg is the optimal amount to give a certain taste to the product (cherry, melon, ginger, grape, etc.) and the content of macro-, microelements and other nutrients. Reducing or increasing the amount of this component leads to a deterioration in taste and food quality.

It should be noted that the preparation time of the proposed composition is reduced by 5-10 times and energy consumption is reduced by 1.3-2.6 times. The resulting culinary product in the form of cookies, made using these components, allows you to expand the range of flour confectionery products with high energy performance and nutritional properties. When consuming cookies with the proposed composition, hunger recedes, a feeling of satiety, an increase in energy and vigor appear. Regular consumption of cookies significantly increases health and endurance, allows you to quickly recover after physical exertion.

Claims (1)

An energy product composition consisting of a test base, from which a culinary product is made in the form of cookies, characterized in that it contains 10-25% of flax flour, 45-50% of wheat flour, 10-25% of dried fruits from stone fruits, or pome seeds, or vegetable and the rest of the water, while the culinary product in the form of cookies is made with a thickness of 0.8-1.0 cm, which is dried in two steps, the first for 25-30 minutes at a temperature of 100 ± 2.5 ° C, then 25 -30 minutes at a temperature of 130 ± 2.5 ° C.