RU2753976C1 - Method for obtaining grain bar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for preparing a grain bar involves grinding amaranth and flax seeds to particles of 2000 microns in size, mixing them, drying sunflower and pumpkin seeds, grinding them to particles of 6000 microns in size, mixing them with amaranth and flax, introducing the prepared honey syrup into the finished mixture. Next, the finished mixture is formed on a baking sheet and dried in a frying pan at a temperature of 180 degrees for 20 minutes, the resulting product is cut into rectangles weighing 100 grams and packed.

EFFECT: invention makes it possible to expand the range of functional food products with high nutritional value.

1 cl, 1 dwg, 4 tbl, 3 ex

Description

The invention relates to food products, in particular to confectionery products.

There is a known method for the production of a dry nutritional mixture on a grain basis, providing for heat treatment and molding of the grain part, as well as its mixing with flavors to obtain the target product, characterized in that at least wheat, barley and rye cereal flakes are fried in honey before mixing , and cornflakes are glazed with honey or sugar before mixing, while the grain portion is used in an amount of 44-60% by weight (RF patent No. 2192759, IPC A23L 1/164, A23L 1/48, publ. 20.11.2002).

However, roasting the grain base leads to the loss of some of the useful properties of the product.

The closest to the claimed invention in terms of the achieved result is the composition and method of production of Muesli bars (RF patent No. 2270581, A23L 1/10, A23G 3/00, publ. 27.02.2006), the composition of the Muesli bars contains:

1.dry recipe components, namely oat flakes, an extruded product, dried pineapples, orange peel, raisins, nuts, chocolate icing, and syrup prepared on the basis of invert syrup, which also includes molasses and honey with the addition of a moisture-retaining additive - glycerin , in addition, syrup based on invert syrup contains glycerin in an amount of 0.3-1.5% to the total mass of the product, the basis of the dry mixture is oat flakes in an amount of 18.1-34.7% to the total mass of the product, as a fruit additive is used dried pineapples in the amount of 7.7-23.5% to the total mass of the product; rice is added as an extruded product in the amount of 8.9-19.7% to the total mass of the product;

2.dry recipe components, namely oat flakes, an extruded product, dried pineapples, raisins, nuts, and syrup prepared on the basis of fructose, which also includes natural soluble dietary fiber - gum arabic in an amount of 8.1-12.8% to the total mass of the product and sodium carboxymethyl cellulose; or a food additive - sodium carboxymethylcellulose in the amount of 0.3-0.7% to the total mass of the product is introduced into the syrup on fructose; or the basis of the dry mixture is oat flakes in the amount of 26.4-37.0% of the total mass of the product; or as a fruit additive, dried pineapples are used in an amount of 9.7-15.8% to the total weight of the product; or rice is added as an extruded product in the amount of 7.0-14.5% to the total mass of the product.

The method for the production of Muesli bars provides for the preparation of invert syrup from sugar, water and citric acid by inversion and subsequent boiling in a digester with a steam jacket to a mass fraction of dry substances of 75-80%, preparation of a binder syrup from invert syrup, molasses and honey with the addition of glycerin, obtaining a candy mass by mixing syrup and dry prescription components in a batch mixer type MB-60 for no more than 4 minutes, forming products by rolling into a layer and then cutting with circular knives, packing into a film, in addition, glycerin is added directly to the syrup before adding it to the dry recipe mixture, after mixing it with flavoring substances, the chocolate glaze is introduced in the form of hard droplets directly into the dry recipe mixture before adding the syrup, and the preparation of a syrup-binder based on fructose, water and citric acid provides for boiling in a cooking boiler with a steam jacket up to mass fraction of dry substances 75-80%, followed by the addition of gum arabic and sodium carboxymethylcellulose, obtaining a candy mass by mixing syrup and dry prescription components in a batch mixer type MB-60 for no more than 4 minutes, forming products by rolling into a layer and subsequent cutting with circular knives , packing in a film, and the gum arabic is dissolved in water, preheated to 50 ° C, before being added to the syrup.

The disadvantage of the known invention is the use as a water-retaining additive of a chemically obtained product - glycerol, as well as artificial flavoring agents.

The technical problem solved by the invention is to expand the range of functional food products with high nutritional value.

The technical problem is solved by the fact that in the known recipe, consisting of oat flakes, honey, dried fruits, sunflower seeds and pumpkin seeds, to increase the functional properties, oat flakes are replaced with ground amaranth grains and ground flax seeds are additionally introduced.

The functional effect of the product is achieved by replacing oat flakes with amaranth grains and adding flax seeds to the composition.

Amaranth is a herbaceous annual plant. The total height reaches 3-4 meters. The plant has a large number of inflorescences, which contain seeds from 1-1.5 mm in diameter. Each plant ripens about 40-60 thousand seeds.

The amaranth culture is interesting because it contains many biologically active compounds and can become a raw material for the food and pharmaceutical industries.

Traditional grain crops contain no more than 13% protein, and amaranth grain contains 16%. More than half of this amount is made up of albumins and globulins with a balanced amino acid composition, which are easily absorbed. Prolamins not balanced in amino acid composition, soluble in alcohol, account for only 12.6% of all proteins, while in cereal grains their content reaches 30-40%. Amaranth also contains many alkali-soluble proteins - glutelins, which are close in nutritional value to albumin and globulins. Many researchers consider amaranth to be a rich source of protein and essential amino acids, the deficiency of which cannot be compensated by traditional crops. In terms of lysine content, amaranth is twice as great as wheat and three times as much as corn. If the ideal protein is taken as 100 units, then the nutritional value of proteins is distributed as follows (the protein content in cereals is shown in Table 1).

As you can see from table 1, amaranth contains the highest amount of protein.

Amaranth grain contains 5-6% fat, which is based on unsaturated fatty acids: oleic, linoleic and linolenic (otherwise this set is called vitamin F). In addition, the lipid fraction of seeds contains up to 10% squalene. The squalene hydrocarbon (C ₃₀ H ₅₀ ) is the main precursor of triterpenes and steroids, including sterols and their derivatives. Other substances are formed from it: some sapogenins, which are part of saponins, cardiac glycosides, glycoalkaloids and some hormones of animal origin.

Sterols form complex complexes with proteins that are involved in the construction of intracellular membranes. A typical representative of the sterol group is ergosterol (C ₂₈ H ₄₃ OH). It is found in yeast, ergot horns, molds, and wheat grains. From ergosterol, when irradiated with ultraviolet rays, vitamins of group D are formed. 18 sterols were found in the leaves and stems of amaranth.

Amaranth is rich in iron, calcium, phosphorus and other minerals.

Flaxseed has long been used to treat various diseases. The main beneficial properties of flax seeds are due to their unique composition. Flaxseed is considered the leader in the content of lignans - natural phytoestrogen hormones that block the action of "bad" estrogens, which, in turn, cause hormone-dependent oncological diseases, in particular, breast cancer. By the way, lignans are not contained in linseed oil, only in seeds. Omega-3 fatty acids, which are responsible for the integrity of cell membranes. They are not synthesized in the body, therefore it is important to ensure their sufficient supply from the outside. A lack of these acids can cause diseases of the cardiovascular system and diabetes mellitus (type I), joint pain, also affects the ability to concentrate, provokes fatigue and depression, affects the condition of hair, nails and skin. Regular consumption of foods containing omega-3 fatty acids will help prevent the development of asthma, diabetes, arthritis, dementia, etc., as well as cleanse the body of toxins. Fiber, especially soluble fiber contained in flaxseed, has the most beneficial effect on the human digestive system. It envelops the walls of the stomach, accelerates the elimination of cholesterol, carcinogens and other harmful poisons from the body, promotes better absorption of nutrients, and prevents colon cancer. In addition to the above components, flax seeds also contain many vitamins and other useful microelements ("vitamins of youth" - A and E, as well as B, F, potassium, magnesium, manganese, antioxidants, amino acids, etc.). The medicinal characteristic of flaxseed is formed by those substances whose share in the chemical composition is most pronounced. First of all, these are Omega-3 and Omega-6 fatty acids. The human body needs them to maintain a healthy blood density, prevent atherosclerosis, thrombosis, diseases of the cardiovascular system, obesity, diabetes. Selenium, although it does not occupy the most significant part in the composition, has a very strong positive effect on the body. This chemical element is one of the strongest antioxidants. In our time, its lack is increasingly felt by residents of large cities. Selenium interferes with the breakdown of nucleic acids, which is a major cause of cancer. Another vital element in flaxseeds is potassium. It is entrusted with the functions of regulating water balance and transporting substances to cells. A lack of potassium leads to many problems with the kidneys, heart, excretory and immune systems. The presence of lecithin and B vitamins makes the use of flax seeds useful for strengthening and restoring the nervous system.

Pumpkin is a melon crop, the closest relatives of which are cucumber, zucchini, melon and watermelon. In total, there are about 10 types of pumpkins in the world: 3 types of annuals and 7 perennials. Average weight of a pumpkin is 4-8 kg; the maximum weight is about 35 kg.

The current production of protein in the world is below the required level. In this regard, the search for new non-traditional sources of protein raw materials is urgent, primarily due to protein-containing wastes generated in significant quantities during the processing of juicy fruits and vegetables. Such secondary raw materials include pumpkin seeds, which remain after the pulp of the fruit is mashed, juices, nectars and other products recommended for baby and dietary nutrition. Pumpkin seeds contain many different minerals (zinc, selenium, iron, potassium, calcium, phosphorus, magnesium and others), vitamins (A, E, K, D, group B) and other substances that are vital for the human body. Studies of this product have shown that regular consumption of pumpkin seeds reduces the likelihood of cancer, and also has a positive effect on the body that fights cancer cells. Thanks to zinc, which is contained in the seeds, normal brain performance is ensured, irritability and mental fatigue are reduced, memory is significantly improved and sleep is normalized. Pumpkin seeds help to strengthen blood vessels and heart, improve blood composition, help normalize blood pressure, and are recommended for people suffering from hypertension.

Honey is flower nectar processed by bees. Its basis (76%) is fructose and glucose, while pollen and enzymes produced by bees account for only 3% of the total mass. However, it is they who determine the unique properties of this product: honey gives strength, strengthens the immune system, soothes, heals wounds. Avoiding sugar in favor of honey often contributes to weight loss.

The honey collected in different natural regions differs in its taste and medicinal properties.

Jerusalem artichoke is a perennial herb about one and a half meters high (sometimes up to four) with a straight pubescent stem, ovoid leaves and yellow inflorescences-baskets with a diameter of 6-10 cm. There are 1-3 stems in the nest, up to 30 tubers on short stolons, compactly collected. Roots at a depth of 10-15 cm extend horizontally up to 4-4.5 m in loose soil, and vertically - up to 1.3 m, which allows plants to withstand drought. In one place it can grow up to 30 years. Tubers weigh from 20-30 to 100 grams, colors are different (depending on the variety) - white, yellow, pink, purple, red; the pulp is tender, juicy, with a pleasant sweetish taste.

Jerusalem artichoke contains fiber, pectin, organic acids, fats, proteins and essential amino acids. Jerusalem artichoke is rich in vitamins: B1, B2, B6, C, PP, carotenoids. Carotene in Jerusalem artichoke 60-70 mg per 1 kilogram. Jerusalem artichoke contains essential amino acids: arginine, valine, lysine, leucine, etc. Jerusalem artichoke has a high fiber content. All this makes Jerusalem artichoke a product that is simply necessary for maintaining health. Especially appreciated in Jerusalem artichoke is that its roots are rich in the natural analogue of insulin - inulin. That is why Jerusalem artichoke is recommended, first of all, for patients with diabetes mellitus. Jerusalem artichoke is good for gout, urolithiasis, anemia, salt deposition, obesity. A decoction of Jerusalem artichoke lowers blood sugar, lowers blood pressure, increases hemoglobin, and has a beneficial effect on the pancreas. Jerusalem artichoke simply needs to be included in their diet for residents of large cities with an unfavorable environmental situation, because it tends to neutralize the negative effects of environmental influences. Jerusalem artichoke is able to remove salts of heavy metals, toxins, radionuclides and excess cholesterol from the body. This antitoxic effect of Jerusalem artichoke is due to the combined actions of inulin and fiber that make up its composition.

From table 2 (The content of iron, calcium and phosphorus in cereals) shows that the content of iron, calcium, phosphorus prevails in amaranth.

Example 1 (Sample 1)

Amaranth and pumpkin seeds were ground in a coffee grinder. Prepared honey syrup, syrup preparation time - 15 minutes. All ingredients were mixed and poured into a baking dish. Baked for 60 minutes at 180 ° C.

Example 2 (Sample 2)

The product was prepared according to recipe No. 1. Jerusalem artichoke has been found to be a mild sweetener. It is proposed to return to the use of honey syrup, using the ingredients presented in recipe # 1.

Example 3 (Sample 3)

A product with a liquid consistency was obtained, which does not correspond to the product under development. It is suggested to reduce the syrup by 30%.

A sensory evaluation was carried out by an independent panel of experts and the results are shown in FIG. 1.

According to GOST R 52349-2005 Food products. Functional food products. Terms and Definitions

A functional product is a living microorganism, a substance or a complex of substances of animal, plant, microbiological, mineral origin or identical to natural ones, included in the composition of a functional food product in an amount of at least 15% of the daily physiological need, per serving of the product, with the ability to provide scientifically substantiated and confirmed effect on one or several physiological functions, metabolic processes in the human body with the systematic use of a functional food product containing them.

Table 3 shows the nutritional value of the raw materials used in 100 grams of the product.

As can be seen from table 4 (Nutritional and energy value of the finished product), the finished product has functionality in terms of such characteristics as dietary fiber, magnesium and polyunsaturated fatty acids.

Claims (1)

A method for preparing a grain bar, including grinding amaranth and flax seeds to particles of 2000 microns in size, mixing them, drying sunflower and pumpkin seeds, grinding them to particles of 6000 microns, mixing them with amaranth and flax, introducing the prepared honey syrup into the finished mixture, forming the finished mixture on a baking sheet and drying in an oven at 180 degrees for 20 minutes, cutting the resulting product into rectangles weighing 100 grams and packing.

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