RU2711139C1 - Production method of rye whole grain crackers enriched with chick-pea - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of crackers with increased protein nutritive value from whole grain of rye enriched with chick-pea grain by means of extrusion. Rye whole grain crackers production method envisages rye grain rinsing, humidification from 10 to 11 % and retention during 30–35 minutes. Then extrusion is performed in hot extrusion mode at temperature from 150 to 155 °C, grinding, addition of milled chick-pea grain in amount of 10 %, mixture humidification from 29 to 30 %, with its subsequent refilling during 30–35 minutes. Method then includes treatment in warm extrusion at temperature of 80 to 112 °C, cutting and drying the molded product to moisture content from 9 to 10 %, followed by swelling of heaving.EFFECT: invention allows to produce a ready product with high protein content for dietary and healthy nutrition.1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the production of crackers with increased protein nutrition from whole rye grain enriched with chickpea grain by extrusion.

A known method of producing crackers by processing substandard bread (Patent for the invention of the Russian Federation No. 2652388 publ. 06/24/2018, bull. No. 12), including grinding bread into crumbs, moistening crumbs to a mass fraction of moisture from 26 to 28%, extruding the mass, drying the molded semi-finished product to a moisture content of 9 to 10%, followed by its expansion in deep fat, characterized in that before moistening, chickpea flour is added to breadcrumbs in an amount of 10 to 50% by weight.

A known method of producing chips from chickpeas and aromatic seasoning composition for their preparation (Patent for the invention of the Russian Federation No. 2663988 publ. 08/14/2018, bull. No. 23) characterized in that the chickpea beans are washed, soaked in cold water for 12 hours with a change of water through 6 hours, washed, boiled for 40 minutes at a temperature of 90-95 ° C, poured water, crushed to a homogeneous mass, mixed with wheat flour in a ratio of 2: 1, add aromatic seasoning in an amount of 0.5% by weight of the product, knead and form a dough piece with a thickness of 0.8-1.2 mm , cut into triangles 40 × 40 × 30 mm, deep-fried at a temperature of 180-185 ° C for 60-90 seconds, blotted. The composition of aromatic seasoning, consisting of aromatic ingredients, contains dried garlic, edible salt, paprika, dried ground bay leaves, turmeric, basil in the following ratio, wt. %: dried garlic - 33; edible salt - 33; paprika - 17; ground dried bay leaf - 15; turmeric - 1; basil - 1.

The disadvantage of the claimed method of producing chips from chickpeas is the high duration of the preparation of raw materials and the use of semi-finished products, which significantly increases the cost of finished products.

The technical result of the claimed method - the use of two-stage extrusion for processing grain raw materials can reduce the time of obtaining the product, reduce the energy saturation of the process and eliminate the need to use prepared semi-finished products in the production of crackers with high protein nutrition from rye grain with the addition of chickpea grain.

The use of extrusion in the processing of grain raw materials allows for deep processing of raw materials, in which the process of moisture thermal processing is the destruction of the main components, contributing to:

- an increase in water-soluble substances and the nutritional value of the product;

- uniform distribution of nutrients and homogenization of the mixture;

- sterilization of the product, increase its sanitary indicators and increase shelf life;

- obtaining foods with a high content of dietary fiber and protein.

The problem is solved in that according to the method for the production of crackers from whole rye grain enriched with chickpeas, including cleaning rye grain, moistening from 10 to 11%, smoothing for 30-35 minutes, extrusion in the mode of hot extrusion at a temperature of from 150 to 155 ° C, grinding, adding chopped chickpea grain in an amount of 10%, moistening the mixture from 29 to 30%, followed by smoothing it for 30-35 minutes, processing in the mode of warm extrusion at a temperature of from 80 to 112 ° C, cutting and drying the molded product to humidity from 9 to 10% with subsequent swelling in oil.

In the production of crackers from whole rye grain with the addition of chickpeas, the rye grain was moistened to a moisture content of 10 to 11%, cured for 30-35 minutes, and extruded in the hot extrusion mode at a temperature of 150-155 ° C, which allows the product to be ground and preliminary moisture heat treatment. During hot extrusion, gelatinization of starch, destruction of fiber, anti-nutritional substances, unwanted microflora occurs, which increases its nutritional and sanitary properties. The product obtained at the exit of the extruder was crushed in a hammer mill to a particle size of not more than 1.5 mm. To enrich the extrudable product with protein, chickpea grain was used. The preparation of chickpeas included grinding in a crusher to a particle size of not more than 1.5 mm. This grinding was carried out to stabilize the mixing process and uniform distribution of chickpeas in the mixture.

At the second stage, the extrusion temperature varied depending on the level of inclusion of chickpeas (from 5, 10, 15, 20, 25%) in the composition of rye and ranged from 80 to 112 ° C, respectively. The moisture content of the tested mixtures ranged from 29 to 30%.

At the second stage, under the influence of high pressure and temperature, the starch of the test products is gelled, and at the exit from the slotted die (0.5 × 15 mm in size), the semifinished product is formed into a ribbon. The molded semi-finished product is cut into products of the desired size (4-5 cm), dried at a temperature of 45 to 50 ° C, to a moisture content of 9 to 10%, and then expanded in deep fat by immersion for 6 s. into hot vegetable oil with a temperature of 180 ° C, as a result of which the semi-finished product acquires a porous, brittle structure. After expansion, crackers are placed on a rack for oil separation and cooling to a temperature of 15-20 ° C. The resulting crackers are packaged, for example, in plastic bags (laminated or lined cardboard) weighing 50 g each. Crackers have a pleasant taste and aroma of toasted rye grain, a well-developed porous structure with solid inclusions of chickpea particles, which give the product a pleasant nutty taste.

The advantage of the semi-finished products is a high bulk density compared to finished products and higher strength, which increases their transportability.

Processing of grain raw materials at high temperatures and pressures not only increases the nutritional value of the product, but also improves its sanitary condition, and this significantly increases the shelf life of semi-finished products.

The choice of inclusion of additives in the composition of rye crackers in an amount of 5 to 25% was determined by the desire to establish the optimal amount of inclusion of chickpeas in order to enrich the product with protein and to obtain products with the best organoleptic and physico-chemical characteristics.

The results of studies to determine the optimal formulation of rye crackers with the addition of chickpea grain are given in the table.

Having analyzed all the results obtained, we came to the conclusion that crackers, consisting of 90% rye grain and 10% chickpea grain, should be considered the best snack product.

This decision is based on the fact that a further increase in chickpea grains in crackers contributed to an increase in the temperature of extrusion and the transition from the warm extrusion mode to the hot extrusion mode above 100 ° C. And this, in turn, had an impact on the structural, mechanical and organoleptic characteristics of finished products. With an increase in extrusion temperature, the porosity and degree of expansion of crackers decreased at the second stage of processing. The bulk density of finished products also increased.

Samples with the addition of 10% chickpea had the best organoleptic and physico-chemical characteristics, which allows us to recommend this formulation as the best.

The inclusion of chickpeas in crackers increased not only their taste, but also the content of total protein and dietary fiber. And this allows us to recommend them for a healthy and functional diet in order to eliminate protein deficiency in human nutrition and saturate the body with dietary fiber, which, in turn, reduces the risk of diseases such as obesity, cancer, diabetes, atherosclerosis, respiratory and gastrointestinal diseases tract.

Claims (1)

Method for the production of crackers from whole rye grains enriched with chickpeas, including cleaning rye grains, moistening from 10 to 11%, smoothing for 30-35 minutes, extrusion in a hot extrusion mode at a temperature of 150 to 155 ° C, grinding, adding crushed grain chickpea in an amount of 10%, moistening the mixture from 29 to 30%, followed by smoothing it for 30-35 minutes, processing in the mode of warm extrusion at a temperature of 80 to 112 ° C, cutting and drying the molded product to a moisture content of 9 to 10 % followed by expansion in deep fat.