RU2709337C1 - Method for production of cooked gluten-free gingerbreads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of cooked gluten-free gingerbreads involves preparation of sugar-molasses syrup of sugar, molasses and water. Then brew is prepared, for this purpose into cooled to temperature 60 °C sugar-molasses syrup while stirring added are 50 % of the amount of mixture of rice flour and flour of amaranth mixture and 15 % of the amount of corn starch envisaged with the recipe; the mixing time is 5–15 minutes. Then brew is cooled to temperature of 28–30 °C and kneading dough with moisture content of 20 %, for this purpose the remaining quantity of mixture of rice flour and amaranth flour and maize starch is added to brew, sesame flour, melange, butter, a baking powder and dry perfumes. From the kneaded dough one forms dough semi-products to be baked, followed by glazing of the finished products if necessary and their proofing. Dough for gluten-free gingerbreads is prepared at following ratio of recipe components, kg per 1,000 kg of finished products: rice flour 327.4–330.5, amaranth flour 92.1–96.7, sesame flour 45.0–49.5, potato starch 117.6, white sugar 284.7, molasses 86.2, butter 28 , 8, melange 18.8, baking powder 4.7, dry perfume 2.0, water as per calculation.

EFFECT: invention allows to increase food and biological value of gluten-free gingerbreads, provide preventive orientation of the product, expand the range of gluten-free flour confectionary products.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of gluten-free flour confectionery.

Diet therapy is now considered one of the most important adaptive and protective factors that contribute to maintaining health, normal development and development of the body, maintaining health. For full physical development and improving the quality of life of a population with celiac disease (celiac enteropathy), a diet must be observed, that is, eating low-protein and gluten-free products. Persons who are forced to adhere to the gluten-free diet are very limited in their choice of food products (also characterized by low biological value) and face both psychophysiological and material problems, since most of the food allowed for them is produced abroad.

In this regard, the expansion of the range of flour confectionery products, characterized by high biological value, for the nutrition of people with celiac disease is relevant.

Various methods are known for the preparation of gluten-free flour confectionery.

So, there is a method for the production of gluten-free flour confectionery, involving the preparation of a CO ₂ test _- meal of seeds of amaranth flour and chestnut flour, taken in a ratio of 1: 8, margarine, egg substitute, stevioside, baking powder and water. (RF patent No. 2625569, C1 IPC A21D 13/066, Method for the production of gluten-free flour confectionery type. Tarasenko N.A., Minasueva A.A. Publ. 17.07.2017. Bull. No. 20).

The disadvantage of products developed in accordance with this method is the rise in price of products and the specific taste of the product due to the use of chestnut flour and sugar substitute.

A known composition for the preparation of flour confectionery, including rice flour, starch products, soy protein isolate, flavoring and functional additives (RF Patent No. 2295244, C1 IPC A21D 13/08. Composition for the preparation of flour confectionery. Krasilnikov VN, Leontiev N .A., Barsukova N.V., Kuznetsova L.I., Sinyavskaya N.D. Publ. March 20, 2007. Bull. No. 8).

The disadvantage of products developed in accordance with this method is the low biological value of the product, as well as the crumbling structure due to the large number of starch-containing components.

The closest in technical essence and the achieved effect is a method for the production of gluten-free cake, which involves the preparation of dough from gluten-free flour, its molding and baking, and as a gluten-free flour use amaranth flour or a mixture of amaranth flour with rice and / or corn in a ratio of 1: (0 , 1-0.3), and as flavorings - sesame seeds (RF Patent No. 2538400, C1 IPC A21D 13/08. Method for the production of gluten-free flour confectionery. Zharkova IM, Khromykh MV. Publ. 01/10/2015 Bull. No. 1).

The disadvantage of products developed in accordance with this method is the reduced taste properties, since amaranth flour in large doses is able to give products a pronounced fodder flavor.

The technical task of the invention is to increase the nutritional and biological value of gluten-free gingerbread by enriching them with minerals (calcium, magnesium, phosphorus), ensuring the preventive focus of products: expanding the range of gluten-free flour confectionery.

To solve the technical problem of the invention, a method for the production of gluten-free custard gingerbread, characterized in that sugar-syrup syrup is prepared from sugar, molasses and water, is then brewed, for which 50% of the prescribed formulation is added to the syrup cooled to a temperature of 60 ° C. the amount of a mixture of rice flour and amaranth flour and 15% of the amount of corn starch prescribed by the recipe, the mixing time is 5-15 minutes, then the welding is cooled to a temperature of 28-30 ° C and sew dough with a humidity of 20%, for which the remaining amount of a mixture of rice flour and amaranth flour and corn starch, sesame flour, melange, butter, baking powder and dry perfume is added to the infusion, dough is formed from the kneaded dough, which is sent to baking, glazing finished products, if necessary, and their maturity, while the dough for gluten-free gingerbread is prepared with the next choice of the ratio of prescription components, kg per 1000 kg of finished products:

rice flour 327.4-330.5 amaranth flour 92.1-96.7 sesame flour 45.0-49.5 potato starch 117.6 white sugar 284.7 syrup 86.2 butter 28.8 melange 18.8 baking powder 4.7 dry perfume 2.0 water by calculation

The technical result of the invention is new whispers of nutritional and biological value of gluten-free gingerbread, due to their enrichment with minerals (calcium, magnesium, phosphorus): providing a preventive focus and a roll to pi and, expanding and assortment of gluten-free pastry.

Rice flour is a source of a plant protein that is high in amino acid composition and contains sodium, potassium, magnesium, phosphorus, zinc, and B vitamins - B1, B2, B3, B6. It consists of: biotin, amylopectin and zinc, a significant amount of starch, which is easily absorbed by the human body, fiber (up to 1%), as well as mono- and disaccharides (up to 0.4%).

Amaranth flour has a high nutritional value and a unique biochemical composition. It contains up to 16% protein balanced in amino acid composition, up to 15% fat with a predominance of omega-6. Amaranth seeds also contain a very high content of vitamins [E, A, B1, B2, B4, C and D], macro- and microelements (iron, potassium, calcium, phosphorus, magnesium, copper, etc.), as well as other biologically active substances (phytosterols, phospholipids, etc.) that determine the various therapeutic and prophylactic properties of amaranth flour.

Gluten is not contained in rice and amaranth, which allows them to be used to create gluten-free flour confectionery.

The sesame flour, which has a high nutritional value, contains essential and essential amino acids, fiber, poly and monounsaturated fatty acids, vitamins, macro- and microelements, antioxidants - lignans, phytosterols that promote the natural synthesis of vitamin D by the human body. Such components of sesame flour as vitamin E, carotenoids, the amino acid histidine, zinc, manganese, sesamine, sesamoline, etc., which have anti-inflammatory and wound healing effects on erosive and ulcerative lesions of the mucous membranes digestive tract shells, as well as the presence in the biochemical composition of sesame seeds of components that improve digestion and intestinal motility (organic acids, pectins and coarse fiber) make it possible to use sesame flour in the diet of patients with celiac disease.

The production method of custard gluten-free gingerbread is as follows.

Initially, sugar-syrup syrup is prepared from sugar, molasses and water. Then the tea leaves are prepared, for which 50% of the amount of the mixture of rice flour and amaranth flour and 15% of the amount of corn starch prescribed by the recipe are added to the sugar-syrup syrup, cooled to a temperature of 60 ° C, the mixing time is 5-15 minutes. Then the tea leaves are cooled to a temperature of 28-30 ° C and the dough is kneaded with a moisture content of 20%, for which the remaining amount of a mixture of rice flour and amaranth flour and corn starch, sesame flour, melange, butter, baking powder and dry perfumes are added to the tea leaves when the next ratio is selected prescription components, kg per 1000 kg of finished products:

rice flour 327.4-330.5 amaranth flour 92.1-96.7 sesame flour 45.0-49.5 potato starch 117.6 white sugar 284.7 syrup 86.2 butter 28.8 melange 18.8 baking powder 4.7 dry perfume 2.0 water by calculation

Forming, baking, glazing and curing gingerbread dough pieces are carried out in the traditional way.

A method for the production of gluten-free flour confectionery is illustrated by the following examples.

Example 1 (prototype).

To produce 100 kg of finished products in a whipping machine, 27.705 kg of softened margarine are beaten for 5 minutes, then 27.744 kg of granulated sugar is added and whipped for 5 minutes. After that, 22.197 kg of melange, 0.116 kg of table salt, 0.809 kg of baking powder are added to the kneading tank and the mass is thoroughly mixed, then 33.609 kg of amaranth flour, 3.367 kg of rice flour, 0.0035 kg of vanillin are added and the dough is kneaded. The resulting dough is precipitated into molds and baked at a temperature of 190 ± 10 ° C for 25 minutes.

Organoleptic and physico-chemical quality indicators of gluten-free muffins are presented in table. 1.

Example 2

Sugar and syrup is prepared, for this, hot water is poured into the tempering machine (70-80 ° C), 284.7 kg of sugar and 86.2 kg of molasses are loaded. The mixture is stirred until sugar is completely dissolved and heated to 65-70 ° C. The finished syrup is cooled to a temperature of 50-65 ° C and served in a dough mixing machine with a steam jacket to prepare the tea leaves. To do this, 165 kg of rice flour, 47 kg of amaranth flour and 17.6 kg of corn starch are gradually moving on the machine’s machine, the mixing time is 5-15 minutes. Then the tea leaves are cooled to a temperature of 28-30 ° C and the dough is kneaded with a moisture content of 20%, for which the remaining amount of a mixture of rice flour (165 kg), amaranth flour (47 kg) and corn starch (100 kg), sesame flour (47 kg), melange (18.8 kg), butter (28.8 kg), baking powder (4.7 kg) and dry perfume (2.0 kg). Kneading is continued for 10-15 minutes until a homogeneous consistency is obtained.

Gingerbread dough pieces are molded and baked in the traditional way. Organoleptic and physico-chemical indicators of the quality of gingerbread are presented in table. 1.

As can be seen from the table. 1, the proposed method for the production of custard gluten-free gingerbread allows you to get gluten-free products with good organoleptic and physico-chemical characteristics. At the same time, gluten-free custard gingerbread cookies have an increased nutritional value: the protein content satisfies the average daily human requirement by 7.0%, calcium - by 10.8%, magnesium - by 13.5%, phosphorus - by 11.9%. The biological value of the protein of the proposed products is 0.66, the amino acid rate of 0.73 (for lysine).

The proposed method for producing custard gluten-free gingerbread allows you to - increase the nutritional and biological value of gluten-free gingerbread by enriching them with minerals (calcium, magnesium, phosphorus), provide preventive products, expand the range of gluten-free pastry.

Claims (2)

A method of producing custard gluten-free gingerbread, characterized in that sugar-syrup syrup is prepared from sugar, molasses and water, then brewed, for which 50% of the amount of a mixture of rice flour and flour is added to a syrup cooled to a temperature of 60 ° C with stirring amaranth and 15% of the amount of corn starch prescribed by the recipe, the mixing time is 5-15 minutes, then the tea leaves are cooled to a temperature of 28-30 ° C and the dough is kneaded with a moisture content of 20%, for which the remaining amount of a mixture of rice flour and amaranth flour and corn starch, sesame flour, melange, butter, baking powder and dry perfume, dough is formed from the kneaded dough, which is sent to baking, glazing the finished products if necessary and cured, while the dough is for gluten-free gingerbread cookies are prepared with the next choice of the ratio of prescription components, kg per 1000 kg of finished products: rice flour 327.4-330.5 amaranth flour 92.1-96.7 sesame flour 45.0-49.5 potato starch 117.6 white sugar 284.7 syrup 86.2 butter 28.8 melange 18.8 baking powder 4.7 dry perfume 2.0 water by calculation