RU2748592C1 - Biscuit semi-manufactured product containing plant-based fat for gluten-free diet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: biscuit semi-manufactured product containing plant-based fat for a gluten-free diet is made of flour, granulated sugar, eggs and a fat component. A gluten-free composite mixture of coconut, corn and buckwheat flour in a ratio of 8:25:67 is used as flour. Refined coconut oil is used as a fat component. The initial components are used in the following ratio, g per 1000 g of a finished product: mixture of coconut, corn and buckwheat flour 212.1, coconut oil 46.7, granulated sugar 230.7, eggs 510.5.

EFFECT: invention allows improving the nutritional value of the finished product, expanding the range of gluten-free flour confectioneries.

1 cl, 2 tbl

Description

The invention relates to the food industry and can be used in the production of flour confectionery products, in particular, as a biscuit with a reduced gluten (wheat protein) content for people with a disease or celiac disease intolerance, following a diet, one of the conditions of which is the refusal to use gluten included in composition of food products.

A known method for the production of dough for butter biscuit (Patent RU 2490899, IPC A21D 13/08, published on August 27, 2013, bull. No. 24, 2012).

The method is carried out as follows: melange, 10-30% pumpkin pomace powder from the melange mass, refined rapeseed oil and granulated sugar are loaded into the cauldron of the whipping machine and whipped at low speed, then the rotation frequency is brought to 300 rpm. Beating portions of raw materials for 50 kg of biscuit is continued for 40 minutes, with smaller portions for 30 minutes.

In the whipped mass, when the initial volume increases by 2.5 times, at a reduced rotation frequency of the whisk, add general purpose wheat flour mixed with baking powder, and knead the dough.

The prepared dough is immediately poured into molds and baked at 200 ° C for 30 minutes. Baked sponge cake after 30 min. cooling is removed from the molds and allowed to stand for 8 hours, after which its quality is analyzed.

Also known is a method for the production of biscuit (Patent RU 2528936, IPC A21D 13/08, published 20.09.2014, bul. No. 26, 2014), involving the use of second grade wheat flour and peeled rye flour in a ratio of 1: 1, concentrated apple juice, confectionery fat. Wheat flour of the second grade and peeled rye flour in a ratio of 1: 1, concentrated apple juice, taken in an amount of 25% by weight of flour, and water are fed into the kneading body of a batch kneading machine. The components are mixed to a homogeneous mass for 6 minutes at a kneading body rotation frequency of 350 rpm. Then add powdered sugar and continue stirring for 3 minutes, add plasticized confectionery fat "Econfe 1203-34" and mix for another 2 minutes. Then the pre-kneaded dough is unloaded into metal molds and placed in a churning unit, where the dough is knocked down at a kneading body rotation speed of 730 rpm under a compressed air pressure of 0.5 ± 0.02 MPa for 43 s. The dough knocked down in molds is baked at a temperature of 190-195 ° C under the influence of IR heating for 10 minutes, then the IR heating is turned off and baked for another 25-30 minutes.

The disadvantages of the above analogs are that the composition of the first analogue includes wheat flour of general purpose and baking powder, and the composition of the second analogue includes wheat flour of the second grade and peeled rye flour, these ingredients are contraindicated for people with diseases such as gluten intolerance (celiac disease).

Closest to the proposed invention in terms of technical essence is taken as a prototype biscuit "Prague", the preparation of which contains: wheat flour of the highest grade, butter, sugar - sand, cocoa powder, eggs. Egg yolks are ground with 50% of the granulated sugar provided for in the recipe until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ° C, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded. The dough is poured into a round shape, the bottom of which is preliminarily covered with paper. The baking time is 40-45 minutes at a temperature of 205-225 ° C. The baked biscuit is cooled for 20-30 minutes, removed from the molds and left to stand for 8-10 hours at a temperature of 15-20 ° C. After that, the paper is removed, the biscuit is cleaned. [A. V. Pavlov. Collection of recipes for flour confectionery and bakery products, St. Petersburg: PROFI-INFORM, 2004. - 296 p.].

The main disadvantage of the above prototype is the content of wheat flour in its composition, which is contraindicated for gluten-free nutrition.

The technical objective of this invention is to eliminate the above disadvantages, increase the nutritional value of the manufactured product and expand the range of gluten-free flour confectionery products with high organoleptic characteristics. The technical problem is solved in a biscuit with a low gluten content, containing: granulated sugar, eggs, and a gluten-free composite mixture is used as flour: coconut, corn and buckwheat flour in a ratio of 8:25:67, refined coconut oil is used as a fat component, and the initial components are used at the following ratio, g per 1000 g of finished product:

A mixture of coconut, corn and buckwheat flour 212.1 Coconut oil 46.7

Granulated sugar 230.7

Eggs 510.5

In the course of research on personalized gluten-free food products, a new type of unconventional raw material is used - coconut flour, which is obtained from the pulp of coconut, dried and ground. It contains more than 40% dietary fiber, mineral elements (per 100 g) such as: potassium - 356 mg, phosphorus - 113 mg, magnesium - 32 mg, calcium - 14 mg, iron - 2.4 mg, copper - 0.4 mg, zinc - 1.1 mg, selenium - 10.1 mg; B vitamins (B1 - 0.06 mg, B2 - 0.1 mg, B5 - 0.8 mg), C - 1.5 mg, Ε - 0.44 mg, PP - 0.6 mg.

The added corn flour contains sugars, B vitamins, PP vitamins, mineral salts of potassium, iron, phosphorus, calcium, magnesium, carotene, starch. In terms of its nutritional and beneficial properties, this flour is much better than wheat or any other flour. Its use helps to restore the functioning of the intestines and stomach, normalizes the internal microflora. It helps to normalize blood cholesterol levels and the condition of blood vessels.

Buckwheat flour is also a gluten-free raw material, but mainly cereals are traditionally used in the human diet. Although buckwheat flour is noted for the presence of eighteen essential amino acids rich in mineral and vitamin composition - iron, calcium, potassium, phosphorus, copper, iodine, zinc, boron, fluorine, molybdenum, cobalt, as well as vitamins B1, B2, B9 (folic acid) , PP, vitamin E.

Due to the fact that celiac disease has a comorbid nature, that is, combined intolerance to other food ingredients, more often cow's milk protein, the use of coconut oil is proposed as a substitute for butter. Coconut oil is a vegetable fat obtained by hot or cold pressing of dried coconut pulp. Coconut oil in its vitamin and mineral composition is similar to breast milk and contains antioxidants and polyunsaturated fatty acids, which have a beneficial effect on the skin, hair, nails and the entire human body. The composition contains: lauric acid - 50%, myristic acid - 20%, palmitic acid - 9%, oleic acid - 6%, caprylic acid - 5%, capric acid - 5%, stearic acid - 3%, linoleic acid - 1 %, caproic acid - 0.5%.

When preparing a biscuit semi-finished product with the addition of vegetable fat for a gluten-free diet, the following raw materials are used: corn flour "S. Pudov", Moscow. Manufactured by LLC "Khlebzernoprodukt, 347913" STO 535458590-018-2013; granulated sugar "Russian sugar" JSC "Valuikisakhar" GOST 33222 - 2015; fresh chicken eggs C1, JSC "Simonovskaya poultry farm" GOST 31654 - 2012; coconut flour "econutrena" LLC "Health Market"; buckwheat flour "Kudesnitsa" PJSC "Petersburg Mill Plant" TU 9197-023-00941903-2009; refined bleached deodorized coconut oil "Delicato" JSC "Nizhny Novgorod Oil and Fat Plant" GOST Ρ ISO 22000.

According to the formula of the invention, the egg yolks are beaten for 7-10 minutes, then sugar is added and the beating is continued for another 5-7 minutes. Coconut oil 20 ° C is added to the egg yolks and beat well (about 8 minutes in a mixer at medium speed). After that, the flour mixture is gradually introduced, mixed and beating is continued for another 3 minutes at medium speed, until smooth. Beat the whites separately at slow speeds for 3 minutes and another 5 minutes on medium to white fluffy mass. The whipped whites are gradually mixed with the rest of the ingredients until smooth. The dough is poured into a round shape, the bottom of which is preliminarily covered with paper. Baking time 50-55 minutes at 170 ° C. The baked biscuit is cooled for 20-30 minutes, removed from the mold and left to stand for 8-10 hours at a temperature of 15-20 ° C. After that, the paper is removed, the biscuit is cleaned.

Comparison of the nutritional and energy value of a biscuit for a gluten-free diet with the prototype is shown in table 1. The organoleptic characteristics of a biscuit with the addition of vegetable fat for a gluten-free diet are shown in table 2.

As can be seen from the comparative analysis of the experimental and control samples of nutritional and energy value presented in table 1, it was revealed that the content of proteins, fats and carbohydrates on average differs slightly and, accordingly, the calorie content of the prototype is lower than that developed.

From tables 1 and 2 it can be seen that the proposed biscuit with the addition of vegetable fat for a gluten-free diet has high organoleptic characteristics, is characterized by a combination of the traditional taste of a biscuit without the use of wheat flour. The invention makes it possible to expand the range of gluten-free flour confectionery products, and will also be in demand among a wide range of consumers.

Claims (2)

A biscuit semi-finished product with the addition of vegetable fat for a gluten-free diet, characterized by the fact that it is made from flour, granulated sugar, eggs and a fat component, characterized in that a gluten-free composite mixture of coconut, corn and buckwheat flour is used as flour in a ratio of 8: 25:67, refined coconut oil is used as a fat component, while the initial components are used at the following ratio, g per 1000 g of finished product: A mixture of coconut, corn and buckwheat flour 212.1 Coconut oil 46.7 Granulated sugar 230.7 Eggs 510.5