RU2747146C1 - Dough for making dumplings - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. The dough for making dumplings on mass-production machines is made from whole wheat flour, cereal flour, which is used as wheat or rye or rice or oat flour, egg product in the form of raw eggs or egg powder, vegetable oil, liquid for kneading, as which use water or kefir or milk, and salt. The starting components are used at a certain ratio.EFFECT: invention makes it possible to impart dietary properties to the dough for making dumplings, to increase the biological and nutritional value of the finished product.1 cl, 4 ex

Description

The present invention relates to the food industry, namely to the production of stuffed dough products in particular (dumplings and dumplings) with the addition of whole grain (wallpaper) flour to the dough.

WHO currently views obesity as a global epidemic affecting millions of people. One of the factors leading to obesity, along with a sedentary lifestyle and overeating, is an unbalanced diet, or rather the raw materials from which it (food) is made, containing in excess of salts, fats, sugars, various chemical food additives and flavor enhancers. This food is refined, high in calories, concentrated, lacking useful ingredients, such as dietary fiber. The solution to the problem, to a certain extent, is to replace products from ordinary high-quality flour (premium) in the usual diet with products made from whole grain flour, which has a richer chemical composition. The composition includes such trace elements as potassium, magnesium, calcium, phosphorus, sodium, iodine, copper, zinc, iron, as well as vitamins - P, PP, E, H, A, B vitamins and beta-carotene. In addition, whole grain (wallpaper) flour contains a large amount of plant fibers and pectin substances that improve metabolism. The beneficial properties of wallpaper flour are due to the wheat milling method, which preserves the entire complex of biologically active substances.

From the prior art, products from a dough casing with a filling such as dumplings or dumplings are widely known (for example, RU2212143, RU2212147, RU2452182). The traditional way to prepare such products is to boil in boiling water or steam.

Known technical solution for patent No. 2579498, IPC A21D8 / 04, publ.20.01.2015, "Food products containing hydrolyzed grain", according to which, the food product includes a baking powder, a hydrolyzed whole grain composition and alpha-amylase or a fragment thereof, and alpha α-amylase or its fragment, being in an active state, does not show hydrolytic activity with respect to dietary fiber, while the moisture content of the food product is less than 10 wt%. Also proposed is a method for manufacturing a food product and a combined product containing a food product. The disadvantage of this method is the complex technological process of obtaining a hydrolyzed whole grain composition. It is impossible to make dough from the hydrolyzed whole grain composition for products such as dumplings, dumplings and other similar products.

Also known patent No. 2482700 A23L1 / 10, publ. 05/27/2013, according to which, the method of production of a food product or semi-finished product is characterized in that it provides for the introduction into the composition of the product or semi-finished product of the grain component, which is obtained by soaking the grains of one or more cereal crops with subsequent grinding of the swollen grain, while grinding is carried out in such a way in such a way that the temperature of the mass leaving the grinder does not exceed 60 ° C, and the soaking is performed at a temperature of not more than 45 ° C until such a stage of swelling, at which a compression force of 0.15-11.0 kgf leads to plastic deformation of at least 80% of the kernels ... The disadvantage of the known method, according to the applicant, is the complexity of the technological process, a large scatter of the parameters of the grain preparation mode, which together makes this method difficult to apply in practice, and most importantly, the impossibility, using such a grain component, to obtain a dough suitable for the manufacture of products with stuffing (dumplings, dumplings, etc.).

It is also known a product made of dough with a filling (dumplings, dumplings, dumplings) described in patent WO2004004493, IPC A21D13 / 00; publ. 04.11.2005, which describes the manufacture of dough products with a filling intended for frying, in which the filling is wrapped in a dough sheet, with an inhibitor of the destruction of the crispy crust formed on the outer surface of the specified dough sheet, in order to prevent deterioration of the crispy crust of the dough sheet over time after the product is fried, said crunchiness inhibitor contains: cereal powders and starch hydrolyzate (A-1) in powder form. Semi-finished dough product, in which the content of the specified grain powders is from 10 to 99 wt.%, And the content of the specified starch hydrolyzate is from 0.1 to 40 wt.% Inhibitor, the content of the specified dextrin is from 0.1 to 40 wt.% and the content of the specified polysaccharide thickener is from 0.1 to 20 wt.% of the inhibitor. In this case, the dough product additionally contains a layer of oil and fat on the surface of the dough sheet for the wrapper in contact with the filling. The stuffed dough product is made in the form of a frozen product. The method for its production additionally includes the stage of preliminary steaming of the unfried product with the filling wrapped in a dough sheet and the stage of freezing the product (dumplings). The disadvantage of the described technical solution, according to the applicant, is the complex composition of the dough necessary for the formation of a crispy crust after frying, which is not required for products intended for cooking, as well as the complicated manufacturing process of these products, also due to the preparation of products for their final preparation.

The closest analogue to the alleged invention (prototype) is a method for preparing dumplings dough described in patent No. 2452182, IPC A21D2 / 00, publ. 05/17/2010, according to which, dumplings intended for use on machines for mass production of products from a dough shell with a filling, cheese is used in an amount from 2 to 16 wt%, the liquid on the basis of which the dough is kneaded (water, milk, kefir ), in an amount from 10 to 40 wt.%, vegetable oil in an amount not exceeding 5 wt.% and gluten-containing flour - the rest. A uniform mixture of flour with corn starch is poured with a 0.5% solution of salt in water taken at a temperature of 100 ° C, after which stirring is carried out. The resulting dough is cooled and, after being kept in a sealed container for 10-60 minutes, is rolled out by means of rollers, after which products with a hearty or sweet filling are made (stamped). The composition of the dough is most positively manifested when the product is fried. The disadvantage of the known composition is the high calorie content of the dough used for the manufacture of products from it, containing the filling.

The challenge facing the invention is to improve the dietary properties of the dough for making dumplings and increase the biological value of the manufactured product, by enriching the dough with ready-made whole grain flour, as its main component.

The problem is solved by changing the composition and ratio of components traditional for such a test, namely: most of the usual high-quality flour of cereal plants is replaced with whole grain (wallpaper) wheat flour. Only wheat flour contains a protein that is able to create elastic gluten in the dough, which is necessary to give the dough the desired properties: extensibility, firmness and elasticity. (GOST R 52189-2003 "Wheat flour. General technical conditions").

The technical result consists in the fact that the use of the proposed dough composition, the basis of which is whole grain (wallpaper) wheat flour, makes it possible to impart dietary qualities to the dough, not only without deteriorating the properties of the final product, but even increasing its nutritional value.

The composition of the dough for making dumplings (dumplings) contains:

flour of cereal plants 70% of the total mass of the composition of the ingredients, while at least 60% of the total mass of all flour is whole grain (wallpaper) wheat flour (determined empirically); egg product - no more than 5%, the liquid on the basis of which the dough was kneaded, vegetable oil, salt and / or sugar make up the rest.

As an additional component, the total flour composition can contain flour of various cereal plants, for example, wheat flour of the highest or first grade, rye, barley, oat or rice for a variety of products, depending on the taste preferences of the consumer. The liquid on the basis of which the dough was kneaded was water, milk or kefir. In addition, an egg product (raw eggs or egg powder) is added to the dough components in an amount of no more than 5% to the total mass. The egg product is added to the dough to ensure better adhesion of the components of the dough containing whole grain flour, and for its greater elasticity, which allows the dough to be rolled out in a thinner layer when used without damage and tears for wrapping the filling. In this case, the amount of egg product should not exceed 5% of the total mass, because a larger amount of it makes the dough too tight, not allowing it to be rolled out thinly, and the dough shell for the filling turns out to be too thick (revealed empirically). The rest is dough liquid, vegetable oil, salt and / or sugar.

The proposed dough can be obtained in the following way.

To prepare the proposed dough, all the components provided for by the recipe are introduced into the kneader in the following sequence: at the beginning, all dry components are introduced, then liquid components and mix them until a homogeneous, mixed, plastic mass is obtained. The mixing time is 15 - 20 minutes. After kneading, the dough is kept for 20-30 minutes. to swell gluten. Products made from dough with the proposed composition (dumplings, dumplings) involve such culinary processing as boiling in water or steam. Products can also be frozen for storage for later cooking.

The method of making dough for making products with filling, prepared from the proposed composition of components, including whole grain flour, has been tested empirically, and the possibility of its feasibility is confirmed by examples.

Example 1

Dough for making dumplings

To prepare the dough of the proposed composition, the following components were put into the kneader: whole grain wheat flour - 60% of the total mass, rye flour 1 grade 10%, egg powder - 5%, water - about 22%, vegetable oil - about 2.5%, salt - about 0.05%. The loaded components were mixed until a homogeneous, kneaded, plastic dough was obtained. The mixing time was 20 minutes. Before stamping the dumplings, the dough was kept for 30 minutes, then rolled out using rollers. Then, the dough was rolled out with rollers. After that, dumplings filled with minced meat (beef) were molded (stamped). Products made from dough with the proposed composition are subject, in the future, to culinary processing (boiling in water or steam). Or they can be frozen for storage as a convenience food for further cooking.

Example 2

Dough for making dumplings

To prepare the dough of the proposed composition, the following components were added to the kneader: whole grain wheat flour - 65%, wheat flour of the highest grade -5%, raw egg - 4.5%, vegetable oil - 3%, water - about 23.5%, salt - about 0.05%. The components were mixed until a homogeneous, kneaded, plastic dough was obtained. The mixing time was 15 minutes. Before stamping the dumplings, the dough was kept for 30 minutes. Then the dough was rolled out with the help of rollers and dumplings stuffed with minced chicken were molded (stamped). In the future, the products are subject to culinary processing - boiling in water or steam. Or they can be frozen for storage as a convenience food for further cooking.

Example 3

Dough for making dumplings

To prepare dough for dumplings, the following components were added to the kneader: whole wheat flour - 65%, rice flour 5%, raw eggs - 5%, kefir - about 23%, vegetable oil - about 2.5%, salt - about 0 , 07%. The components were mixed until a homogeneous, kneaded, plastic dough was obtained. The mixing time was 20 minutes. The dough was then aged for 30 minutes. After exposure, the dough was rolled out and the dumplings stuffed with potatoes were molded (stamped). Further, the products are subject to culinary processing - boiling in water or steam, and can also be frozen for storage in the form of semi-finished products for subsequent culinary processing.

Example 4

Dough for making dumplings

To prepare dough for dumplings with sweet filling, the following components were added to the kneader: whole grain wheat flour - 65%, oat flour - 5%, egg powder - 5%, milk - 22.0%, vegetable oil - 2.5%, salt - 0.2%, sugar - 0.5%. The components were mixed until a homogeneous, kneaded, plastic dough was obtained. The mixing time was 20 minutes. The dough was then aged for 20 minutes. Then the dough was rolled out, products were molded (stamping) - dumplings with sweet curd filling. Formed products are subject to further culinary processing - boiling in water or steam. Products can also be frozen for storage for later cooking.

The use of the proposed composition of the dough, enriched with ready-made whole grain flour, as its main component, makes it possible to give it dietary qualities, not only without deteriorating the properties of the final product, but even increasing its nutritional value. The alleged invention will make it possible to use existing production facilities for making dough, without changing equipment and an established technological process.

Thus, the problem facing the invention has been solved.

Claims (2)

Dough for making dumplings on mass-production machines, characterized in that it is made from whole wheat flour, cereal flour, which is used as wheat or rye or rice or oat flour, an egg product in the form of raw eggs or egg powder, vegetable oil, liquid for kneading, which is used as water or kefir or milk, and salts with the following ratio of starting components, wt%: Whole grain wheat flour 60-65 Wheat or rye flour or rice or oat flour 5-10 Eggs or egg powder 4.5-5 Vegetable oil 2.5-3 Mixing liquid 22-23.5 Salt 0.05-0.07