RU2741926C1 - Method for preparation of sweet potatoes bagels culinary product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. In method of preparation of culinary product, sweet potatoes are peeled, boiled, mashed hot, Yantar cheese is added to mashed sweet potato, wheat flour, yacon flour and salt are added. Dough is mixed. Dough is rolled into 0.5 cm thick sheet and cut into equal segments. Cheese ball is laid on the edge of the segment on the wide side, the filling is wrapped into dough to form a bagel. Bagel are deep-fried at 180 °C for 5–7 minutes and laid on a paper tissue to drain excess oil. Ready bagels are sprinkled with sesame seeds. Following initial components are used for preparation of bagels, weight parts: sweet potatoes - 300, wheat flour - 100, yacon flour - 50, Yantar cheese - 100, salt - 5, sesame seeds - 8, vegetable oil - 200–250 ml.EFFECT: invention enables to create an inulin-containing functional purpose product with high quality indices, as well as expand the range of products.1 cl, 1 tbl

Description

The invention relates to the food industry and public catering and can be used in the preparation of culinary products.

A known method for the production of culinary products Bagel with jam. TECHNICAL AND TECHNOLOGICAL CARD №291: Bagel with jam. The cooking technology provides for the preparation of sour dough, rolling it out to 1-1.5 cm in thickness and cutting into jambs: jam is laid out on the wide side, the dough is rolled up with a slingshot with jam in the middle, time is given to it to rise and baked. Bake at 190 degrees for 20 minutes. The finished product is sprinkled with sugar. The bagels are prepared with the following consumption of the components: Name of products The rate of the bookmark for 1 pore.

The disadvantage of this method is the lack of functional ingredients.

There is also a way to make potato bagels with cheese https://www.russianfood.com/recipes/recipe.php rid = 149983

To implement the method, the potatoes are peeled and cut into cubes. Potatoes are poured with water and cooked 15 minutes after boiling. The broth is drained from the finished potatoes. The potatoes are kneaded and kept until they cool completely. The cheese is grated on a fine grater. Potatoes, half of the grated cheese, flour and salt are placed in a convenient dish. The dough is kneaded. The dough is rolled into a 0.5 cm thick layer. The dough layer is cut into equal segments. A pinch of cheese is laid on the edge of each segment (on the wide side). Rolls are formed by wrapping the filling in the dough. The rolls are fried in a large amount of fat and laid out on a paper napkin to allow excess oil to glass.

Food (for 4 servings)

Potatoes - 300 g

Wheat flour - 100 g + for working with dough

Hard cheese - 100 g

Salt to taste

Vegetable oil - 150-200 ml

The disadvantage of this method is the impossibility of using this culinary product as a functional preventive product, due to the absence of a functional ingredient in the component composition

The technical problem of the proposed invention is:

- expanding the range of products;

- use in the component composition of a product containing a functional ingredient;

- creation of an inulin-containing product by using sweet potato tubers containing 6.2% inulin and yacon flour containing 59% inulin.

For the preparation of the culinary product "Sweet potato bagels", the sweet potatoes are peeled, boiled, rubbed hot, Amber cheese, wheat flour, yacon flour, and salt are added to the mashed sweet potato. Knead the dough. The dough is rolled out into a layer 0.5 cm thick. The dough layer is cut into equal segments. A cheese ball is placed on the edge of the segment (on the wide side). The filling is wrapped in the dough, forming a bagel. The rolls are deep-fried at 180 ° C for 5-7 minutes and spread on a paper towel to drain off excess oil. Sprinkle the finished bagels with sesame seeds. Bagels are prepared with the following consumption of components, mass:

Batat - 300

Wheat flour - 100

Yacon flour - 50

Cheese Amber - 100

Salt - 5

Vegetable oil - 200-250 ml.

Sesame - 8

Output - 12 pieces.

Weight of 1 piece - 35 gr.

The technical result is achieved due to the fact that the main raw material for the preparation of the culinary product is sweet potato, the inulin content of which is 6.2%. Sweet potato product with a low glycemic index. This means that it does not raise blood sugar levels that are dangerous for diabetics. Inulin has been described as an effective diabetes fighter. The use of yacon flour also promotes the incorporation of inulin into the product as the inulin content of yacon flour is 59%. Sweet potato contains inulin, which is essential for people with diabetes. It helps to lower blood cholesterol levels. Carbohydrates and proteins of sweet potato are absorbed by the human body better than potatoes, and in terms of calorie content, sweet potatoes are 1.5 times higher. Sweet potatoes are also low in calories and high in ascorbic acid. The sweet potato is a source of a variety of nutrients. It contains a large amount of vitamins B1, B2, C, E, PP, as well as folic acid. Sweet potato contains a lot of carbohydrates, proteins, fiber, proteins and microelements essential for the body: calcium, potassium, magnesium, sodium, etc. The beneficial properties of sweet potatoes are manifested in the fact that it serves to strengthen the body in general, restores physical strength, and also helps to activate mental potential. Yacon has the ability to accumulate in tubers a large amount of inulin, a natural polysaccharide, 95% fructose. This important property allows us to recommend it as a dietary product, including people with diabetes and obesity. Inulin has an antitoxic and protective effect. It has an "enveloping effect", protecting the mucous membranes of the stomach and part of the intestine from mechanical irritation by food.

Inulin, being an anticoagulant, prevents the formation of blood clots, it reduces the level of "harmful" cholesterol, triglycerides and phospholipids, which are involved in the formation of atherosclerotic plaques. Inulin improves the absorption of Mg, which is part of or affects the activity of more than 300 enzymes that regulate the activity of the cardiovascular system and the level of blood fats. Inulin helps lower blood pressure in people with hyperlipidemia.

Inulin, the content of which in yacon reaches 70%, has a beneficial effect on the cholesterol content and stabilizes the amount of glucose in the blood.

The chemical composition of the yacon pulp is characterized by a large amount of natural amino acids. Yacon root tubers contain a number of amino acids important for the vital activity of the human body, such as asparagine, proline, arginine. Yacon contains vitamins (C, riboflavin, niacin and thiamin) and mineral and biologically active substances useful for the body, which makes it very useful in the treatment of various metabolic disorders. The presence of selenium, chlorogenic and caffeic acids, as well as a number of phenolic compounds determines the antioxidant properties of yacon. In addition, it also has hypoglycemic properties. In addition, yacon contains such valuable substances as potassium, calcium, selenium, and the protein contained in the tubers surpasses such a high-protein crop as soy in its properties.

The use of yacon flour also promotes the incorporation of inulin into the product as the inulin content of yacon flour is 59%.

The proposed method for the production of bagels makes it possible to obtain a high quality product containing a functional ingredient. The target product has a rich flavor composition, bright consumer properties. The finished product contains the functional ingredient inulin, which is found in the sweet potato tubers used and in yacon flour.

Claims (8)

A method of preparing a culinary product, characterized by the fact that the sweet potato is peeled, boiled, rubbed hot, the amber cheese, wheat flour, yacon flour, salt are added to the mashed sweet potato, the dough is kneaded, which is rolled into a layer 0.5 cm thick, the dough layer is cut into equal segments, a cheese ball is spread on the edge of the segment on the wide side, the filling is wrapped in the dough, forming a bagel, the bagels are deep-fried at 180 ° C for 5-7 minutes and spread on a paper napkin to drain excess oil, ready-made bagels sprinkle with sesame seeds, while the following initial components are used for the preparation of bagels, parts by weight: Batat - 300, Wheat flour - 100, Yacon flour - 50, Amber Cheese - 100, Salt - 5, Sesame seeds - 8, Vegetable oil - 200-250 ml.