RU2707791C1 - Method for preparation of gluten-free basic white sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to public catering and can be used in production of gluten-free basic white sauce (GBWS) for special purpose. Disclosed is a method for preparation of gluten-free basic white sauce, in which vegetables are cut, sauteed, added with salt, spices, flour, diluted with liquid, then components are mixed during boiling, wherein bulb onions are used as vegetables, spices are represented by ground white pepper, drinking water is used as a liquid, gluten-free type flour is used as flour, which is sauteed in a convection oven in convection mode at temperature of 100–120 °C, produced flour sauce is cooled, then it is poured into 1/4 portion of drinking water and kneaded to a homogeneous mass, gradually pouring into the remaining salted boiling water, then, chopped bulb onions are put into sauce, cooked until ready, then white pepper is added at the end of cooking; the sauce is brought to a boiling point and removed from fire; the following ratio of initial components is used, wt%: gluten-free type flour – 10.0; bulb onions – 10.0; iodized salt – 1.0; spices, drinking water – balance. That is combined with flaky flour or buckwheat flour or rice or oat flour.

EFFECT: invention allows to expand the range of culinary products in the form of gluten-free basic white sauce with a wide range of application for specialized and dietary alimentation.

1 cl, 7 tbl, 5 ex

Description

The present invention relates to catering and can be used in the production of basic white sauce (SOB).

Recently, taking into account the preservation of the health of the nation, especially children, more and more attention is paid to the prevention of nutritional-dependent diseases (AZZ). Among a number of well-known refineries, there are also those problems that medical representatives and nutrition experts solve together, celiac disease can be attributed to these.

Celiac disease is a chronic genetically determined disease that occurs as a result of damage to the mucous membrane of the small intestine by gluten and occurs with the defeat of almost all organs and systems of the body, followed by various violations of assimilation of food and metabolism [1]. Intestinal fermentopathies are caused by insufficiency of intestinal enzymes involved in the digestion process, since peptidase deficiency, which ensures the breakdown of gluten protein, leads to damage to the mucous membrane of the small intestine and, accordingly, to a sharp deterioration in digestion and absorption of food substances. Proteins found in cereals such as wheat, rye, barley and oats are referred to by the generic term gluten. A key environmental factor is damage to the small intestine with gluten. When gluten enters the digestive canal of a genetically predisposed organism, the latter begin to produce anti-gliadin antibodies (AHA), which combine with a part of the gluten molecule, which causes damage and destruction of the villi of the intestinal mucosa. As a result, the surface of the intestine becomes smooth, practically unable to absorb the nutrients necessary for the normal functioning of the body. Two factors are necessary for the occurrence of celiac disease in humans: a genetic predisposition due to the presence of histocompatibility complex genes on the chromosome 6 (HLA genes), and a provoking external factor (eating gluten-containing foods). People with a diagnosed disease are forced to strictly adhere to a lifelong gluten-free diet, only under these conditions a clinical and morphological recovery occurs. The exclusion from the diet of products containing gluten, leads to a significant loss in the diets of vegetable and animal protein, vitamins, macro and trace elements [Vokhmyanina N.V. The modern idea of celiac disease / St. Petersburg. state honey. un-t them. I.P. Pavlova, Ros. assoc. honey. lab. Diagnostics (Department of St. Petersburg and Leningrad Region). SPb .: Publishing House of St. Petersburg State Medical University; Tver: Triad, 2009. 151 s].

In the practice of feeding celiac disease patients use a very limited list of food products that are not sufficiently diverse in terms of quality composition, energy content, physiological effect, organoleptic and other properties.

Vegetable proteins of gluten-free types of flour: are hypoallergenic, as they do not have immune reactivity, which is not absorbed by a certain category of people with congenital intolerance to gluten. Therefore, in the field of specialized nutrition, one of the tasks is to develop recipes and technologies for new food diet products with gluten-free types of flour (flaxseed, corn, buckwheat, oatmeal, buckwheat, etc.), which are classified as “non-toxic” cereals in terms of gluten content. Expanding the range of gluten-free culinary products and dishes is relevant.

The main sauces are called so because they are cooked on a specific liquid basis and contain a minimal set of additional ingredients. Based on them, many derivative sauces with various fillers are prepared.

Basic white sauces (SOB) are prepared and used both for serving second hot dishes of meat, poultry and fish, and for their preparation during stewing, baking, and other technological processes. They expand the assortment of second hot sauce dishes recommended for dietary nutrition, including specialized nutrition for patients with celiac disease.

A significant disadvantage is that traditional SOB has a high calorie content, it is prepared using fat to pass the flour and vegetables. To do this, use the traditional method of heat treatment, which involves frying in the main way in pans at high temperatures of 120-140 ° C with the addition of fat. In addition, SOB is prepared on meat or fish broths; the technology for preparing sauces is a rather time-consuming process.

It is known that wheat flour is more high-calorie compared to gluten-free types of flour: since it contains a high content of carbohydrates, premium flour is poor in nutrients, while it is toxic in gluten content [3, 4]. The comparative chemical composition of different types of flour is presented in table. one.

There is a method of preparing SOB as the basis of "tomato sauce with vegetables" [Collection of recipes for dishes and culinary products for catering. M .: Khlebprodinform, 1996, rec. No. 548].

часть горячего рыбного бульона и вымешивают до образования однородной массы, вливая постепенно оставшийся бульон. После этого в соус кладут пассерованные лук репчатый, белые коренья и варят соус 25-30 минут. В конце варки добавляют соль, перец черный горошком, лавровый лист. Затем соус процеживают, протирая при этом разварившиеся лук репчатый, белые коренья, и доводят до кипения.In this method, sifted wheat flour (not less than 1 grade) is poured into the melted butter, passer with continuous stirring until creamy. Then the passerized flour is cooled to 60-70 ° C, poured

part of the hot fish broth and knead until a homogeneous mass is formed, gradually pouring the remaining broth. After that, sautéed onions and white roots are put in the sauce and the sauce is cooked for 25-30 minutes. At the end of cooking, add salt, black pepper, bay leaf. Then the sauce is filtered, while rubbing the boiled onions, white roots, and brought to a boil.

The disadvantage of this method is that the use of wheat flour, onions, white roots, sautéed in butter, strong fish broth increase the calorie content of the dish, reduces its nutritional value. The use of wheat flour does not allow people with diagnosed celiac disease to eat dishes prepared with this sauce.

часть горячего мясного бульона и вымешивают до образования однородной массы, вливая постепенно оставшийся бульон. После этого в соус кладут пассерованные на масле лук репчатый, белые коренья и варят соус 25-30 минут. В конце варки добавляют соль, перец черный горошком, лавровый лист. Затем соус процеживают, протирая при этом разварившиеся лук репчатый, белые коренья и доводят до кипения. Готовый соус основной белый используют для приготовления производных соусов.In addition, there is a known method for the preparation of SOB, as the basis for “White Sauce with Egg” [Collection of recipes for dishes and culinary products for catering establishments. M .: Khlebprodinform, 1996, rec. No. 539]. In this method, sifted wheat flour (not less than 1 grade) is poured into the melted butter, passer with continuous stirring until creamy. Then the passerized flour is cooled to 60-70 ° C, poured

part of the hot meat broth and knead until a homogeneous mass is formed, gradually pouring the remaining broth. After that, onions, white onions, rooted in oil and white roots, are put in the sauce and the sauce is cooked for 25-30 minutes. At the end of cooking, add salt, black pepper, bay leaf. Then the sauce is filtered, while rubbing the boiled onions, white roots and bring to a boil. Ready main white sauce is used to prepare derivative sauces.

The disadvantage is that for its preparation use butter, strong meat broth, which increases the calorie content of the dish, reduces its nutritional value. In addition, the use of wheat flour does not allow people with diagnosed celiac disease to eat dishes prepared with this sauce.

In addition, a known method of preparation of "Gluten-free vegetable sauce" [6].

The components are used in the following ratio, mass. %:

tomato paste 30% - 34.00

sauteed onions - 4.50

Passer Carrots - 0.50

refined deodorized sunflower oil - 4.00

chickpea flour - 0.50

Chickpea Isolate - 3.00

edible salt - 1.30

granulated sugar - 0.10

ground red pepper - 0.05

cinnamon - 0.01

fresh or dried leafy greens - 0.01

acetic acid 80% - 0.01

water - the rest

- which is the prototype of the proposed method.

In this method, the recipe components are prepared according to traditional technology. Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top. In a vacuum apparatus with a stirrer and heating, for example, M3-2C-241a grades in prescription quantities, the tomato paste is completely loaded according to the recipe, and the tomato paste is pre-diluted with water to a solids content of 18-19%, brought to a boil and added with thorough stirring sautéed and chopped vegetables, salt, sugar, spices, herbs, chickpea flour, chickpea protein isolate, vegetable oil. The components are mixed while boiling to speed up the dissolution of sugar and salt. Cooking is carried out under vacuum until a solids content of at least 19.5% is reached so that after adding acetic acid the concentration of the finished sauce is at least 19%. Acetic acid is added 4-5 minutes before the end of cooking. After reaching a solids content of not less than 19%, the mixture is packaged, sealed and sterilized to obtain the target product. When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption to the equivalent dry matter content according to known dependencies.

However, this prototype has disadvantages.

The widespread consumption of legumes is prevented by the presence of phytic acid in them. However, given the fact that 80% of phosphorus is present in legumes in a state associated with phytic acid, the actual replenishment of the daily requirement for phosphorus is not more than 5%. In addition, phytic acid binds forfor, magnesium, zinc, iron and calcium, inhibits the action of enzymes that break down proteins and carbohydrates.

Special attention in legumes deserve lectins - molecules of protein nature, which are anti-nutritional substances. Lectins disrupt the digestion of food and reduce the degree of assimilation of nutrients (for example, iron), inhibit the action of maltase and aminopeptidase. These processes lead to allergic reactions and other serious diseases of the body [7].

Also, legumes contain complex carbohydrates - stachyose and raffinose. Due to the lack of enzymes in the human body that destroy these saccharides, they enter the intestine unchanged and become a substrate for the nutrition and reproduction of bacteria, which causes bloating and a slowdown in the absorption of nutrient components [V.V. Kolpakova, A.P. Nechaev. Chemistry of food protein, M. 2003. - 88 S.]. For a gluten-free diet, dishes with moderate mechanical, chemical and temperature sparing of the digestive organs, as well as the exclusion of products that enhance fermentation, are recommended.

In addition, the organoleptic sensations of pea flour sauce are indistinguishable from pea puree soup, since various types of flour are traditionally used to make sauces.

The objective (technical result) of the present invention is to lower calories, increase nutritional value, ease of preparation and safety for the nutrition of patients with celiac disease.

часть питьевой воды и вымешивают до однородной массы, вливая постепенно в оставшуюся подсоленную кипящую воду, после чего в соус кладут нарезанный лук репчатый, варят до готовности, затем в конце варки добавляют перец белый молотый, соус доводят до кипения и снимают с огня, при следующем соотношении исходных компонентов, масс. %: мука бесклейковинного вида - 10,0; лук репчатый - 10, 0; соль йодированная - 1,0; специи, питьевая вода - остальное. При этом в составе соуса используется мука бесклейковинного вида льняная, либо гречневая, либо кукурузная, либо рисовая, либо овсяная.The task (technical result) is achieved by the fact that in the method of preparing a gluten-free sauce of the main white, which consists in the fact that the vegetables are chopped, sautéed, added salt, sugar, spices, flour, diluted with liquid, then the components are mixed while boiling to accelerate the dissolution of sugar and salts, onions are used as vegetables, ground white pepper is used as spices, drinking water is used as liquid, gluten-free flour is used as flour, which is steamed in the combi-steamer in the convection mode at a temperature of 100-120 ° C, the resulting flour sauté is cooled, then poured into it

part of drinking water and knead until smooth, pouring into the remaining salted boiling water, after which chopped onions are put into the sauce, cook until tender, then ground white pepper is added, the sauce is brought to a boil and removed from heat, next the ratio of the starting components, mass. %: gluten-free flour - 10.0; onions - 10, 0; iodized salt - 1.0; spices, drinking water - the rest. At the same time, the sauce uses gluten-free flour, linseed, or buckwheat, or corn, or rice, or oat.

The method is as follows.

Ingredients are taken in the following proportion,%: gluten-free flour (for example, flaxseed, oatmeal, corn, buckwheat or rice) - 10.0; onions - 10.0; iodized salt - 1.0; spices, drinking water - the rest.

Raw materials are prepared in accordance with the recommendations of the Collection of recipes for dishes and culinary products of public catering enterprises. To prepare before use, flaxseed, oatmeal, corn, buckwheat or rice flour is sieved to remove extraneous or large particles, loosened and saturated with oxygen, then weighed. During the initial processing of onions, the lower part, the bottom and the neck, is cut off from it, then the dry scales are removed and washed in cold water, then they are cut in half rings. Iodized salt is weighed, dissolved in a small amount of drinking water, filtered and added during the preparation in the form of a saline solution. Prepared and chopped onions are allowed in a small amount of drinking water without fat.

часть питьевой воды температуры 18-20°С и вымешивают до образования однородной массы, вливая постепенно в оставшуюся подсоленную кипящую воду. После этого в соус кладут нарезанные в крошку лук репчатый (длина и ширина рубленых кусочков лука составляет 2-3 мм), варят соус 25-30 минут. В конце варки добавляют солевой раствор, перец белый молотый, соус доводят до кипения и снимают с огня.Prepared gluten-free types of flour: linseed, oat, corn, buckwheat or rice passer by drying the flour in a combi-steamer in the convection mode at a temperature of 100-120 ° C for 12 minutes, the resulting flour passer is cooled to a temperature of 18-20 ° C. Then pour into the cooled passerized flour

part of drinking water at a temperature of 18-20 ° C and knead until a homogeneous mass is formed, gradually pouring into the remaining salted boiling water. After that, onions, chopped into onion, are put into the sauce (the length and width of chopped onion slices is 2-3 mm), the sauce is cooked for 25-30 minutes. At the end of cooking, add saline, ground white pepper, bring the sauce to a boil and remove from heat.

Gluten-free types of flour are heated in the combi-steamer at a moderate temperature for a short time, the stewing of vegetables is carried out without the addition of fats, which is a gentle heat treatment. Thus, this contributes to a favorable digestion of food and a more complete assimilation of food nutrients, since partial denaturation of vegetable proteins facilitates the access of proteases to peptide bonds, which gives them the dietary properties of low-calorie specialized products.

The technical result is achieved due to the fact that the introduction of gluten-free types of flour in BSOB in appropriate proportions, removal of fats from the recipe leads to a decrease in calorie content and an increase in the nutritional value of new BSOB, and they also become safe for patients with celiac disease.

Also, the replacement of meat and fish broths with drinking water helps to reduce the calorie content of the new BSOB.

Also, the technology for preparing new BSOB is greatly simplified.

New BSOB with gluten-free types of flour, obtained according to the invention, can be used in daily mass dietary, as well as in specialized nutrition as a preventive and comprehensive treatment for diagnosed celiac disease.

The invention is illustrated by the following example, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

A new BSOB with flaxseed flour is prepared in the following ratio of ingredients (table. 1).

Example 2

New BSOB with oatmeal prepared by the method described in example 1, in the following ratio of ingredients (table. 2).

Example 3

New BSOB with corn flour, prepared by the method described in example 1, in the following ratio of ingredients (table. 3).

Example 4

New BSOB with buckwheat flour, prepared by the method described in example 1, in the following ratio of ingredients (table. 4).

Example 5

New BSOB with rice flour, prepared by the method described in example 1, in the following ratio of ingredients (table. 5).

часть питьевой воды температуры 18-20°С и вымешивают до образования однородной массы, вливая постепенно в оставшуюся подсоленную кипящую воду. После этого в соус кладут нарезанный мелкой крошкой лук репчатый (длина и ширина рубленых кусочков лука составляет 2-3 мм) и варят соус 25-30 минут. В конце варки добавляют соль, перец белый молотый, соус доводят до кипения и снимают с огня.Prepared ingredients: gluten-free types of flour: linseed, oat, corn, buckwheat or rice passer by drying the flour in a combi oven in convection mode at a temperature of 100-120 ° C for 12 minutes, the resulting flour passer is cooled to a temperature of 18-20 ° C. Then pour into the cooled passerized flour

part of drinking water at a temperature of 18-20 ° C and knead until a homogeneous mass is formed, gradually pouring into the remaining salted boiling water. After that, the onion, chopped into small crumbs, is put in the sauce (the length and width of chopped onion slices is 2-3 mm) and the sauce is cooked for 25-30 minutes. At the end of cooking, salt is added, ground white pepper, the sauce is brought to a boil and removed from the heat.

The introduction of gluten-free types of flour into SOB: flaxseed, oatmeal, corn, buckwheat, rice flour helps to reduce the calorie content and increase the nutritional value of new sauces. They are gluten-free and do not require high temperatures during cooking. Gluten-free types of flour due to its composition are classified as low-calorie foods with dietary and therapeutic properties. The high protein content in these types of flour, which do not form gluten, increases the nutritional value of meat, fish or vegetable dishes when added.

In Russia, for the production of flax flour, raw materials are used that meet the requirements of SanPiN 2.3.2.1078-01, approved for food use by the authorities of the Rospotrebnadzor of the Russian Federation (genetically modified raw materials are prohibited) - seeds of oil flax according to GOST 10582-76 from varieties with a high content of linoleic polyunsaturated fatty acids (omega 6). Low-gluten-free fat-free flour is obtained after preliminary pressing the oil from the seeds of flax oilseeds and the subsequent grinding of flaxseed meal. The volume of flaxseed husk (shell) in fat-free flaxseed flour is 38%, which is almost twice as much as in soya bean flour. In this regard, flaxseed flour can be stored much longer than crushed flaxseeds, in which, due to the increased content of flaxseed oil, oxidative processes begin, leading to rapid spoilage of the product.

A study of the nutritional value of different types of flour recommended as gluten-free allowed us to establish that flaxseed flour has the highest nutritional value: its protein and fat content are 31 g and 10 g (per 100 g of product), respectively, while it has a reduced calorie content ( 270 kcal) compared with gluten-free types of flour: corn, pea and buckwheat. In addition, it was found that the consumption of 100 g of flax flour, growing in the Siberian region, satisfies the daily norm in potassium and phosphorus by more than 50%, in calcium by 20%, in iron and zinc - more than 40% and 70%, respectively. It should be emphasized that the magnesium content in flax flour is about 200% of the norm of consumption. Flaxseed flour is rich in B vitamins, folic acid, vitamin E, is a source of vital polyunsaturated fatty acids (linoleic, arachidonic), all this makes this flour a promising functional product. It was found that the gluten content in flaxseed flour is less than 2 mg / kg, which allows us to recommend it for the first time as the main ingredient for the production of gluten-free culinary products.

Thus, the available data on the nutritional value of gluten-free types of flour indicate that it is advisable to use them in the production of specialized products, including for the nutrition of patients with celiac disease, and they can be raw materials for the production of therapeutic and prophylactic products.

BSOB with gluten-free types of flour was evaluated according to the newly developed requirements for organoleptic quality indicators, due to the fact that they are specific and differ from wheat flour in appearance, color, smell and taste. The assessment was carried out by a tasting commission of five people on a 5-point scale [GOST 31986-2012. Interstate standard. Catering services. The method of organoleptic assessment of the quality of catering products. Enter 2015-01-01. - M .: Publishing house of standards, 2014. - 11 s]. According to the results of the tastings of the new BSOB with gluten-free types of flour, scores of 4.7 ... 4.9 ± 0.4 points were obtained. In the table. Figure 6 presents the developed requirements for the organoleptic characteristics of the new BSOB with gluten-free types of flour (flaxseed, oatmeal, corn, buckwheat, rice).

New BSOB are characterized by good appearance, pronounced smell of embedded flour, good taste. When assessing the appearance, it is noted that the consistency of the new sauces is homogeneous, without impurities, tender. The addition of gluten-free types of flour gives sauces an appropriate color and flavor. The taste of the new BSOB is moderately salty, pleasant with a predominance of the taste of the embedded types of flour.

The ingredient composition of the new BSOB with gluten-free types, flaxseed, oatmeal, buckwheat or rice flour is proposed, due to the introduction of which the nutritional value is increased; a change in the method of heat treatment led to the exclusion from the formulation of butter and strong meat or fish broths, due to which the calorie content of these products was reduced. The technology for preparing new sauces is greatly facilitated.

New BSOB with gluten-free types of flour are functional dietary foods and make it possible to expand the range of specialized products by including them in the diets of people with diagnosed celiac disease.

High nutritional value and low calorie content is achieved by the fact that in the proposed method, the preparation of SOB is carried out with the addition of gluten-free components of plant origin. The introduction of gluten-free types of flour, a change in the method of transferring flour and vegetables without the use of fat, as well as preparation on drinking water reduces the calorie content of new BSOBs and increases nutritional value.

Thus, the proposed method for the preparation of BSOB provides high nutritional value and reduced calorie content of products, safety for patients with celiac disease. The introduction of flax, oat corn, buckwheat or rice flour helps to normalize metabolism by fully assimilating food intake and absorbing nutrients in the small intestine, due to the introduction of gluten-free components of plant origin. In addition, new BSOBs prepared with gluten-free types of flour will become safe for the category of people with diagnosed celiac disease.

List of sources used

1. Revnova M.O., Romanovskaya I.E. Celiac disease - what is it? SPb., 1998.58 s.

2. Vokhmyanina N.V. The modern idea of celiac disease / St. Petersburg. state honey. un-t them. I.P. Pavlova, Ros. assoc. honey. lab. Diagnostics (Department of St. Petersburg and Leningrad Region). SPb .: Publishing House of St. Petersburg State Medical University; Tver: Triad, 2009.151 s.

[et al.] // Orvosi Hetillap.1977. Vol.138, №51. P. 3233-3238.3. Mineral content in bones of children with symptomless celiac disease and gluten-free diet] / M. Szathmari, T. Tulassay,

[et al.] // Orvosi Hetillap. 1977. Vol. 138, No. 51. P. 3233-3238.

4. Skurikhin I.M., Tutelyan V.A. The chemical composition of Russian food. M .: DeLi print, 2002.235 s.

5. Collection of recipes for dishes and culinary products for catering. M .: Khlebprodinform, 1996, rec. No. 548.

6. Pat. 2527492, Russian Federation, IPC index A23L 1/39, A23L 1/24, A23L 1/212 Applicant and patent holder: Kazantseva I.L., FSBEI HPE “SSTU named after Gagarin Yu.A.” (RU) No. 2013138950/13; declared 2013.04.23; publ. 09.09.10. Bull. Number 25.

7. Ashirova N.N. Development of recipes and technologies for new fish culinary products using gluten-free types of raw materials for specialized nutrition for patients with celiac disease. / N.N. Ashirova // Development of new formulations and technologies, assessment of the quality and nutritional value of products from unconventional raw materials: monograph / N.N. Ashirova, E.S. Bychkova, A.L. Bychkov and others; under the general. ed. L.N. Christmas. - Novosibirsk: NSTU Publishing House, 2018 .-- S. 181-206.

8. Kolpakova V.V., Nechaev A.P. Chemistry of Food Protein: A Study Guide. - M.: Publishing complex MGUPP, 2003. - 88 p.

9. GOST 31986-2012. Interstate standard. Catering services. The method of organoleptic assessment of the quality of catering products. Enter 2015-01-01. - M .: Publishing house of standards, 2014 .-- 11 p.

Claims (2)

1. A method of preparing a gluten-free basic white sauce, in which vegetables are chopped, sautéed, salt, spices, flour are added, diluted with liquid, then the components are mixed at the boil, characterized in that onions are used as vegetables, ground white pepper is used as spices , drinking water is used as a liquid, a gluten-free flour is used as flour, which is sautéed in a combi-steamer in convection mode at a temperature of 100-120 ° C, the resulting flour sauté is cooled, then it is pour 1/4 of the drinking water and mix until smooth, pouring into the remaining salted boiling water, then chopped onion into the sauce, cook until tender, then add ground white pepper at the end of cooking, bring the sauce to a boil and remove from fire, using the following ratio of starting components, wt.%: gluten-free flour - 10.0; onions - 10.0; iodized salt - 1.0; spices, drinking water - the rest. 2. The method of preparation of gluten-free basic white sauce according to claim 1, characterized in that they use gluten-free flour - flaxseed, or buckwheat, or corn, or rice, or oat.