RU2731578C1 - Gluten-free dry mixture using rice and amaranth flour and vegetable and berry powders and a cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to food concentrate and confectionary industry, and may be used in production of specialized flour confectionary mixtures and products made from them. Disclosed is a gluten-free dry mixture for producing cookies which contains rice flour, amaranth flour, apple powder, powder selected from a group comprising at least pumpkin, beet root, carrot or cranberry powders, crystalline white sugar, culinary edible salt, citric acid, a leavening agent; the recipe components are included in the following ratio, wt%: rice flour 15–75; amaranth flour 15–50; apple powder 5–30; pumpkin powder/beet root powder/carrot powder/cranberry powder 5–30; soda 1–4; citric acid 1–3.0; salt 0.8–1.5; granulated sugar 10–20. Also disclosed is a method for production of gluten-free cookies, in which one hundred-gram portion of said gluten-free mixture is added with butter 30–80 g and stirred for 5–8 minutes, then, without stopping mixing, gradually adding water or milk in amount of 30–50 ml and stirring is continued for 3–5 minutes till complete distribution of components, from the produced dough one molds the products and puts them on the baking tray, after that it is baked for 10–15 minutes at temperature of 170–180 °C.

EFFECT: invention is aimed at improvement of quality and nutritive value of cookies.

2 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to food concentrate and confectionery, and can be used in the production of specialized flour confectionery mixtures and products from them.

Diet therapy is an integral part of the treatment of diseases of the digestive system of children. A strict, lifelong diet is the only treatment for celiac disease. The effectiveness of celiac disease treatment directly depends on adherence to a gluten-free diet, which is often violated due to the limited range of recommended foods and meals by especially sick children [All-Russian Consensus on the Diagnosis and Treatment of Celiac Disease in Children and Adults * Russian consensus on the diagnosis and treatment of celiac disease in children and adults Adopted at the 42nd Scientific Session of TsNIIG (March 2-3, 2016)]

It is fundamentally important to stop eating bread, bakery and confectionery, pasta, wheat, semolina, oatmeal, pearl barley, barley groats and products that contain "hidden" gluten used as a food additive in the production process. The diet of children with celiac disease should include a sufficient amount of grain-based products that do not contain gluten, providing children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, minerals (potassium, magnesium, selenium, etc.) [Belmer, S.V. Epidemiology of celiac disease: facts and conclusions / S.V. Belmer // Attending physician. 2013. - No. 1. - S. 16-19.].

Consumption of specialized products allows you to reduce the frequency and severity of deficiencies necessary for the body nutrients [Baby food. A guide for doctors. Edited by V.A. Tutelyan, I. Ya. Horse. M .: Medical Information Agency, 2017].

Products based on gluten-free grains such as corn, rice and buckwheat are traditional for celiac patients. Amaranth is an unconventional grain crop. Russian and foreign studies have shown that amaranth protein is not toxic for celiac patients [Bergamo P, Maurano F, Mazzarella G, Iaquinto G, Vocca I, Rivelli AR, et al. Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease. Mol Nutr Food Res. (2011) 55: 1266-70.10.1002 / mnfr.201100132].

Positive results were obtained from studies on the use of amaranth products in the diet therapy of children with gluten intolerance. Patients tolerated a diet without any allergic and dyspeptic reactions, there was an improvement in the indicators of the nutritional status of patients, as well as a decrease in psychoemotional stress due to the introduction of an additional range of amaranth products into the diet [Bavykina IA Zvyagin AA, Miroshnichenko LA, Gusev K.Yu., Zharkova I.M. The effectiveness of amaranth products in gluten-free nutrition of children with gluten intolerance // Vopr. nutrition. 2017. No. 2. S. 91-99. doi: 10.24411 / 0042-8833-2017-00038].

Research is currently underway to develop a range of gluten-free products using amaranth. [Urubkov S.A., Khovanskaya S.S., Dremina N.V., Smirnov S.O. Grain-based products for baby food Questions of children's dietetics. 2018.Vol. 16.No.4. S. 67-72. doi: 10.20953 / 1727-5784-2018-4-67-72].

Gluten-free products containing amaranth are not common in the Russian market. Specialized products from amaranth can become a source of deficient macro- and microelements, complete protein and other biologically valuable compounds [Urubkov S.A. Study of the content of the main macronutrients in gluten-free cereals and products of their processing / S.A. Urubkov, S.S. Khovanskaya, S.O. Smirnov // Bulletin of the Voronezh State University of Engineering Technologies. 2019.Vol. 81.No.2 (80). S.102-107. DOI: 10.20914 / 2310-1202-2019-2-102-107].

Rice flour is the basis of all the specialized gluten-free mixtures presented, as rice is the world's leading cereal crop, which does not contain plant protein gluten. In terms of protein content, rice flour is inferior to other grain crops, approximately 8.7%, but its biological value is high. Rice protein contains the following amino acids: arginine, valine, cystine, glycine, methionine, etc. The main carbohydrate in rice is starch, which makes up about 70% of grain substances. The fiber content in refined grain is 0.38%, lipids in 1.14%. The lipids include fatty acid glycerides: oleic - 41.0-45.6%; linoleic - 27.6-36.7; palmitic acid - 12.3-17.3%; stearic - 1.8-2.6, etc.

The second component is based on amaranth. Amaranth grain is high in protein. Depending on the variety, it lies in the range of 12-23%. This exceeds the protein content of other grains, including gluten-free. Amaranth protein is rich in essential amino acids: lysine, isoleucine, methionine, threonine, tryptophan, leucine, the content of which is several times higher than their amount in wheat, rice, oats and corn - this makes the amaranth protein more complete, increasing its "amino acid rate" to 75 %. Amaranth grain has a high level of lipids. Analysis of the fatty acid composition of lipids showed the content of linoleic acid 38-48%, oleic acid 25-35%, palmitic acid 19-21% and stearic acid 4-5%, which is about 95% of the content of all fatty acids. The content of unsaturated fatty acids is 74% of the total fatty acids. Amaranth is rich in polyunsaturated fatty acids, including Omega-6. Amaranth grain contains biotin (54.6 μg / 100 g), riboflavin (2.69 mg / 100 g), folacin (82.0 μg / 100 g), as well as tocotrienols. Also, among the most important components of amaranth oil are tocopherols (Vitamin E), mainly in the form of the most biologically active trienol form. According to the Federal Research Center for Nutrition and Biotechnology, the total content of tocopherols in amaranth oil can reach 2%, which is a record level for all known vegetable oils. In addition, amaranth oil contains squalene, which is one of the most important biologically active compounds and acts as a regulator of lipid and steroid metabolism in the body, being a precursor of a number of steroid hormones, cholesterol and vitamin D. Numerous research results confirm that the average concentration of squalene in amaranth oil is about 7-8% (w / w). Amaranth, like other cereals, is characterized by a high content of minerals such as potassium, magnesium, and selenium.

A special place in the composition of products belongs to fruit and vegetable and berry raw materials, which are used in dried form: whole berries and in the form of fine powders. The inclusion of even a small amount of powders or dried berries (up to 10%) in food formulations can provide the child with the necessary nutrients and biologically active substances, such as natural sugars, pectin substances, dietary fiber, organic acids, anthocyanins and carotenoids. At the same time, these components affect the organoleptic properties of finished products: their taste, color and aroma.

The content of minerals and vitamins in polydisperse powders is shown in Table 1.

There is a known method for the production of gluten-free cookies, where the mixture is prepared by successive mixing of amaranth flour, whole milk powder, cocoa shell powder, confectionery fat, caramel powder. The mixing of the components is carried out for 10-12 minutes at a temperature of 18-20 ° C until the fat is completely evenly distributed in the mass of raw materials. The resulting mixture is molded and baked for 4-5 minutes at a temperature of 180-190 ° C [Patent RU 2541654 C1 IPC A21D 13/08, method for the production of gluten-free cookies / Magomedov G.O., Shevyakova T.A., Sibirko K.I. ... Federal State Budgetary Educational Institution of Higher Professional Education "Voronezh State University of Engineering Technologies" (FSBEI HPE "VGUIT"). Application: 2013149788/13, 08.11.2013 Published: 20.02.2015 Bul. No. 5].

The disadvantage of this method is the use of confectionery fat in the recipe, which is not recommended in therapeutic and prophylactic nutrition, as well as cocoa shells, a difficult-to-grind by-product of the production of cocoa powders, in addition, this product does not contain fruit and vegetable and berry components that increase the nutritional value of the product.

A known method for the production of gluten-free cookies, in which amaranth flour, Demerara brown cane sugar, baking powder, softened fat component in the form of butter, chicken egg, herbal supplement Shifo-Choi in the form of a dry extract are successively mixed. The mixing of the components is carried out for 10-12 minutes, the resulting mixture is molded and baked at a temperature of 180 ± 10 ° C for 20-25 minutes [Patent RU 2642875 C1 IPC A21D 13/066, method for the production of gluten-free cookies / S.V. Egorova, Kulakov V.G., Gribova N.S., Akramov I.S., Makhmadkulov T.E .; Application: 2017106607, 28.02.2017 Published: 29.01.2018 Bul. No. 4].

The disadvantage of this method is the use in the formulation of the herbal supplement Shifo-Choy, containing tannins, alkaloids, menthol, pulegon, a-pinene, beta-pinene, etc., which are not recommended in therapeutic nutrition, as well as Demerara cane sugar, which significantly increases the cost of the finished product, in addition, this product does not contain fruit and vegetable and berry components that increase the nutritional value.

Closest to the claimed technical essence and the achieved result is a method for the production of gluten-free cookies, which involves mixing bulk products - amaranth flour, corn starch, powdered sugar, food salt, vanillin with butter, the subsequent addition of chicken eggs and multivitamin supplements Vetoron-E [Patent RU 2641528 C1 IPC A21D 13/80, A21D 13/066, method for the production of gluten-free cookies / Nikitin I.A., Kulakov V.G., Korovina E.S., Zaychik B.Ts., Chubarova E.G., Orlik G .I., Petina A.V., Semenkina N.G .; Application: 2017100990, 12.01.2017 Published: 18.01.2018 Bul. No. 2].

The disadvantage of this method is the lack of fruit and vegetable and berry components that contain natural dietary fiber, pectin, organic acids and antioxidants.

The objective of the invention is to improve the formulation of a gluten-free mixture and a method for producing cookies.

The technical result of the invention is to improve the quality and nutritional value of cookies.

The achievement of the technical result is ensured by the fact that for the preparation of a gluten-free dry mixture, rice flour and amaranth flour obtained by grinding native amaranth flakes are mixed [Patent RU 2533006 C1 MPK8 В02С 9/04 A method of obtaining grinding products of amaranth seeds and a technological line for implementing the method / A. S. Dronov, S.O. Smirnov. Appl. 01.04.2013. Application. No. 2013114418/13. Publ. 20.11.2014. Bul. No. 32], apple, pumpkin, beetroot, carrot, and also cranberry powders obtained by disintegration-convective-conductive drying [Patent RU 2016108124 А IPC А23В 7/00; В02С 21/00 Disintegration-convective-conductive drying unit - a device for producing powders from various types of agricultural raw materials and wild plants / Gustinovich V.G., Chernykh V.Ya., Godunov O.A. Application: 2016108124, 03/09/2016 Publ. 09/14/2017 Bul. No. 26], crystalline white sugar, table salt, citric acid, baking powder. Add 50 g butter to the resulting gluten-free dry mixture (in a 100 g portion) and stir for 5-8 minutes, then, without stopping stirring, gradually add water or milk 50 ml and continue the process for another 3-5 minutes until complete even distribution of components. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C. When this recipe components are included in the following ratio, wt. %:

The quality indicators of amaranth flour recommended by the authors meet the requirements specified in Table 2. Chemical composition of amaranth flour, g / 100 g: moisture - 12.0; proteins - 17.6; fats - 7.4; carbohydrates - 54.2; fiber - 6.2 g; ash - 2.6 g; the energy value of the product is 354 kcal. The permissible levels of safety indicators of amaranth flour in accordance with the requirements of SanPiN 2.3.2.1078 (index 1.4.4) are given in table 2 [Shmalko N.A., Smirnov S.O. Recommended requirements for the quality of amaranth cereal flour // Materials of the V International Scientific and Practical Conference "Bakery, Confectionery and Pasta of the XXI Century" dedicated to the 100th anniversary of the foundation of the FSBEI HE "Kuban State Technological University", FSBEI HE "Kuban State Technological University ", 2017. - S. 375-377.].

It has been experimentally established that the content of amaranth flour in the composition of a gluten-free dry mixture should be no more than 50%. With an increase in the content of more than 50%, the required rheological and organoleptic properties of the finished product deteriorate.

The optimal amount of fruit and vegetable and berry powders in the composition of a gluten-free dry mixture has been experimentally established - no more than 30%, which makes it possible to increase the nutritional value of finished products, while maintaining the necessary rheological and organoleptic characteristics.

The invention can be illustrated by specific examples of the production of gluten-free cookies.

Example # 1

Amaranth flour in the amount of 50 kg, rice flour in the amount of 50 kg, apple powder in the amount of 10 kg, pumpkin powder in the amount of 10 kg, crystalline white sugar in the amount of 15 kg, baking powder (baking soda) in the amount of 5 kg, citric acid in the amount 3 kg, food salt in the amount of 1.5 kg is thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 50 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 30 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

Example No. 2

Amaranth flour in the amount of 45 kg, rice flour in the amount of 50 kg, apple powder in the amount of 15 kg, carrot powder in the amount of 11 kg, cranberry powder in the amount of 8 kg, crystalline white sugar in the amount of 17 kg, baking powder (baking soda) in the amount 4.2 kg, citric acid in an amount of 2.5 kg, food salt in an amount of 1.2 kg are thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 70 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 50 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

Example No. 3

Amaranth flour in the amount of 20 kg, rice flour in the amount of 70 kg, apple powder in the amount of 17 kg, beet powder in the amount of 9 kg, crystalline white sugar in the amount of 20 kg, baking powder (baking soda) in the amount of 3.8 kg, citric acid in the amount of 2.2 kg, food salt in the amount of 1.4 kg is thoroughly mixed, packaged and packed in portion containers. Further, when preparing cookies using dry gluten-free mixtures, pre-softened butter 80 g is added to a portion (100 g) of the mixture and stirred for 5-8 minutes, then, without stopping stirring, water 40 ml is gradually added and the process is continued for another 3-5 minutes until the components are completely evenly distributed. From the resulting dough, products are molded and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.

The sensory evaluation of samples of gluten-free cookies using dry gluten-free mixtures according to the proposed method is presented in table 3.

The estimated content of basic nutrients and energy value of finished products using dry gluten-free mixtures according to the proposed method per 100 g of finished products are shown in Table 4.

Claims (3)

1. Gluten-free dry mix for the production of cookies, characterized in that it contains rice flour, amaranth flour, apple powder, a powder selected from the group containing at least pumpkin, beetroot, carrot or cranberry powders, crystalline white sugar, salt cooking food, citric acid, baking powder, while the recipe components are included in the following ratio, wt%: rice flour 15-75 amaranth flour 15-50 apple powder 5-30 pumpkin powder / beet powder / carrot powder / cranberry powder 5-30 soda 1-4 lemon acid 1-3.0 salt 0.8-1.5 granulated sugar 10-20 2. A method for the production of gluten-free cookies, characterized in that 30-80 g butter is added to a 100-gram portion of a gluten-free mixture according to claim 1 and stirred for 5-8 minutes, then, without stopping stirring, water or milk is gradually added in an amount of 30 -50 ml and continue the stirring process for another 3-5 minutes until the components are completely evenly distributed, products are formed from the resulting dough and placed on a baking sheet, after which they are baked for 10-15 minutes at a temperature of 170-180 ° C.