RU2759968C2 - Dietary low-carb pastry dough and the method for preparation of confectionery - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the confectionery industry, to products manufactured taking into account the recommendation to reduce the use of high-carbohydrate foods and added sugar in food. A dietary low-carb pastry dough is proposed, which consists of celery root flour, orange flour, black cumin flour, cherry flour, flaxseed flour, almond flour, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea shells, low-fat soft cottage cheese, butter and eggs, with the following weight ratio of the initial components, wt. %: flour from celery root 6-8; flour from orange 1-2; black cumin flour 2-4; cherry flour 14-18; flaxseed flour 6-8; almond flour 12-14; chicory syrup 6-8; soluble dietary fiber from chicory roots 5-7; dietary fiber from pea shells 11-14; low-fat soft cottage cheese 17-21; butter 1-3; eggs 6-8. At the same time, dietary low-carb pastry dough additionally contains spices. A method for preparing a confectionery product using this dough is also proposed, in which flour from root celery, cherry, orange, black cumin, linseed and almond flour is mixed, while pre-frozen butter is added to the mixture, cut to a size of 10×10 mm, and kneaded to a state of fine, homogeneous crumbs, then skimmed soft cottage cheese, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from the shell of peas and eggs and kneading to a state of plastic smooth mass is continued, then the mass is rolled out into a layer of about 2 cm, a tartlet is formed and frozen at a temperature of minus 12-15°C for 9-11 minutes, and then it is baked at a temperature of 150-160°C for 12-15 minutes. At the same time, spices are additionally added for the preparation of the confectionery.EFFECT: invention makes it possible to obtain a confectionery product of low calorie content, with a low glycemic index, without the use of sugar and typical flour, while preserving the taste properties and the usual texture, while maintaining the balance of proteins, fats, carbohydrates, as well as organoleptic properties.4 cl, 1 tbl

Description

The proposed group of inventions relates to the confectionery industry, to products made taking into account the WHO recommendations to reduce the use of high-carbohydrate foods and added sugar in food. Foods with a low glycemic index (GI) have a beneficial effect on diseases such as type 1 and 2 diabetes, coronary heart disease, help to significantly lower levels of total and LDL cholesterol, are the best strategy for long-term body weight control. Also relevant for athletes, as it leads to better maintenance of blood glucose concentration, increasing endurance.

Granulated sugar, powdered sugar, molasses are the main raw materials for the confectionery industry. The mass fraction of sugar is a common indicator determined by the recipe for confectionery products. The increased sugar content in most confectionery products is a distinguishing feature when compared to other food groups. Products have a high calorie content. The high nutritional value is due to the significant content of carbohydrates, fats and proteins.

The share of confectionery products for children, medical and prophylactic purposes is so small that it is not reflected in the statistical reporting. However, the increase in the production of these confectionery products is especially important in connection with the increasing negative impact of deteriorating technogenic conditions.

There are difficulties in using low-carb flour due to its processing characteristics. There is a loss of taste, texture or appearance of the finished product compared to food products containing traditional (wheat) flour. Despite the many ingredients used as substitutes for flour or starch, there continues to be a need for a product that produces products with a low glycemic load that are more similar in texture to traditional wheat flour products.

The proposed group of inventions relates to a low-carbohydrate and innovative composition of the mixture for the dough. A method for producing a dough is disclosed, which provides for: disclosing a combination of various atypical flour and other ingredients in the dough to obtain a product with low levels of carbohydrates, calories, but excellent in appearance, taste, moisture and texture. In the course of numerous experiments, the percentage was established that allows to obtain the quality of texture and the desired taste properties of the finished product, a well-balanced final product from 1/3 soluble - 2/3 insoluble fibers.

Flour and starches suitable for use in the present invention are obtained from plant material (tuberous, fruits and berries) by freeze-drying and dry grinding; and provide a balanced mix of nutrients with a low glycemic load.

Celery root flour is not currently used in the culinary field. However, the benefits of celery root for diabetic and dietary nutrition have been proven. During its production, the celery root crop does not undergo heat treatment, all biologically valuable substances are stored in it and do not lose their activity. The glycemic index of celery is 15, the calorie content of one hundred grams of the product is 16 calories. In root celery, protein is 1.3, fat is 0.3, carbohydrates are 6.5g. Dried celery root retains almost all useful substances and partly essential oils.

Celery flour is a light beige powder, 100 g: 186 kcal. Protein - 7.8 gr. Fat - 2.0 gr. Carbohydrates - 36.6 g . In comparison, wheat flour in 100 g: 336 kcal; Proteins - 10.8 g, Fats - 1.3 g, Carbohydrates - 69.9 g.

The products obtained by the method according to the present invention are a product with a reduced fat content or a fat-free product. A partial replacement of fats (butter) with soluble dietary fibers from chicory (inulin), which has fat-simulating properties, has been developed. In addition to reducing the glycemic index of foods, inulin has clinically proven probiotic properties, the ability to stimulate the development and activity of beneficial bifidobacteria in the intestine. The source of sweetness, in addition to the natural natural sweetness of plants, is chicory syrup. Replacing sugar with chicory syrup, Fibrulose LCF, (contains only 9.5 grams of carbohydrates per 100 grams) presents significant benefits, both in terms of nutritional value and health benefits. The final table shows the comparative characteristics of chicory syrup and sugar

Specifications sugar Chicory syrup Origin of raw materials beet tubers chicory roots Main substance fructose, glucose fructooligosaccharides Method of obtaining Sucrose is extracted from cells by diffusion, after which chemical and thermophysical effects are used to separate sugar from non-sugar and convert it into a pure crystalline product. partial hydrolysis by enzymes Sugar content, g / 100 g 99.8 less than 9.5 Dietary fiber content, g / 100 g absent more than 65.9 Calorie content, kcal / 100 g 399kcal no more than 169 The presence of HMF (hydroxymethylfurfural) absent Probiotic effect absent there is

The proposed recipe completely lacks wheat flour, sugar, chemical sweeteners, but by adding natural ingredients that do not belong to the class of food additives, but perform the same technological functions and can lower the glycemic index of the final product; we get a low-calorie, low-carbohydrate confection, which in taste and appearance is not inferior to traditional confectionery with sugar, suitable for medical, preventive and baby food. The proposed group of inventions can be used in the enterprises of the confectionery industry and public catering.

There is a known dough and a method for the production of functional products from wheat flour and pre-hydrated pea flour, which consists in kneading the dough, fermenting it, cutting, molding, proving and baking, according to which suspended fresh herbs, selected from the range of parsley, dill, are additionally introduced into the dough. , tarragon, celery, spinach, quinoa, nettle, amaranth, arugula, and preliminary hydration of pea flour is carried out in a mass ratio of pea flour: water equal to 1: 2, at a temperature of 95-100 ° C, with the following ratio of components, wt. h:

wheat flour 40 pea flour ten suspended fresh herbs 37.5 sunflower oil 2.5 water 22.0 sugar 1.0 yeast 0.6 salt 0,4

(RF patent No. 2643252, Mcl. A21D 13/00, publ. 31.01.2018 )

The disadvantage of this technical solution is to obtain a high-carbohydrate, non-confectionery product.

Known dietary flour for baking, containing the weight ratio of raw materials: 100 g of flour, 10 g of butter, 5 g of sugar, 10 g of eggs, 5 g of milk powder, 10 g of milk, 2 g of yeast powder and 10 fresh celery, and the method of making bread, according to which the ingredients are chopped, sifted, baked. (Patent CN102524326, McL. A21D13 / 06 ; A21D2 / 36 , publ. 2012-07-04)

Known food product (edible composition) containing a mixture of esters of phytosterol and / or phytostanol (PS-E) with 1,3-diglycerides (DAG), dispersed or dissolved in edible oil or fat, in which the PS-E content exceeds the DAG content. The invention makes it possible to obtain a product that controls glucose metabolism and insulin secretion, and therefore, the product is suitable for the prevention and / or treatment of conditions caused by diabetes in persons with diabetes or in persons predisposed to diabetes (RF Patent No. 2 380 983 , Ml. A23L 1/29, A61K 36/00, A61P 7/00 , A61P 3/10, A23C 9/133 , A21D 2/32 , A21D 2/16, A23G 1/32, A23L 2/60, publ. 10.02. 2010 )

These inventions relate to medicine, namely to nutrition and therapy, and can be used to reduce the adverse effects of phytosterol therapy, but are not confectionery products.

Sodium alginate 0.51-4.09 Carboxymethyl cellulose 0.26-2.03 Pectin 0.30-2.45 Soy Protein Isolate 19.43-28.17 Water for BPS 476.59-488.74 Flavoring additives 3.20-3.22

Fat-soluble sea buckthorn concentrate is obtained on the basis of the juice fraction of the enzymatically processed sea buckthorn berry pulp by grinding sea buckthorn, introducing into the resulting pulp enzymatic preparations of pectolytic and glucanolytic action FRUKTOCIM-KOLOR and Laminex BG-2 in concentrations of 0.010-0.015% of the hydrolysis preparation by weight of each enzyme for 2 hours at a temperature of 45 ° C, followed by inactivation of enzymes by heating, cooling, pressing and squeezing the juice, concentrating the juice fraction under vacuum at a temperature of 55-60 ° C to a dry matter content of 65%. (RF patent No. 2 653 544 , Mcl. A23G 3/3, A23G 3/52 , publ. 11.05.2018 )

The disadvantages of these technical solutions is the use of high-carbohydrate ingredients in the formulation (powdered sugar -99g carbohydrates per 100g, isomalt-98, sorbitol-94, molasses-98, crushed waffle sheet). Obtaining a confection that is not suitable for diabetic and medical nutrition.

The technical problem solved by the proposed group of inventions is to obtain a product (confectionery) of low calorie content, with a low glycemic index, without the use of sugar and typical flour, but with the preservation of the taste and the usual texture of the confectionery, maintaining the balance of proteins, fats, carbohydrates, organoleptic properties.

To solve this technical problem, it is proposed:

Diet low-carbohydrate pastry dough consisting of root celery flour, orange flour, black cumin flour, bird cherry flour, flax flour, almond flour, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea shell, fat-free soft cottage cheese, butter and eggs, with the following weight ratio of the starting components,%:

root celery flour 6-8 orange flour 1-2 black cumin flour 2-4 bird cherry flour 14-18 flaxseed flour 6-8 almond flour 12-14 chicory syrup 6-8 soluble dietary fiber from chicory roots 5-7 dietary fiber from pea shell 11-14 fat-free soft cottage cheese 17-21 butter 1-3 eggs 6-8

Diet low-carb pastry dough may additionally contain spices

A method of preparing a confectionery product using this dough by which they mix: flour from root celery, bird cherry, orange, black cumin, flax and almond flour, add pre-frozen butter , cut to a size of 10x10, to the mixture. mm, and knead to a state of fine, homogeneous crumbs, then add fat-free soft cottage cheese, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea shell and eggs and continue kneading until a plastic smooth mass, then rolled into a layer of about 2 cm , a tartlet is formed and frozen at a temperature of minus 12-15 ° C for 9-11 minutes, and then baked at a temperature of 150-160 ° C for 12-15 minutes. Spices can be added to the confection.

When conducting a search in scientific and technical literature and patent documentation, other technical solutions with the proposed set of essential features were not found by the applicant. Therefore, the applicant considers that the proposal for this application meets the criteria of patentability of the invention "novelty", "inventive step" and "industrial applicability".

Non-exclusive examples of the proposal implementation:

Tartlets were made from low-carbohydrate baking dough containing butter, inulin, eggs, celery flour, chicory syrup, soluble chicory root fibers, orange flour, black cumin flour, bird cherry flour, flax flour, almond flour, pea shell dietary fiber, fat-free soft cottage cheese, spice composition in weight ratio:

root celery flour 6-8% orange flour 1-2% black cumin flour 2-4% bird cherry flour 4-18% flaxseed flour 6-8% almond flour 12-14% chicory syrup 6-8% soluble dietary fiber from chicory roots 5-7% dietary fiber from pea shell 11-14% fat-free soft cottage cheese 17-21% butter 1-3% eggs 6-8% spice composition,

flour ingredients were dried, crushed, sieved, mixed flour from root celery, bird cherry, orange, black cumin, linseed and almond, spice composition, added to the mixture pre-frozen butter , cut to a size of 10x10 ... mm, kneaded until fine, homogeneous crumb, then soft cottage cheese, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea and egg shell were added, kneaded until a plastic smooth mass, then rolled into a 2 cm layer, formed tartlets and frozen at a temperature of minus 12- 15 ° C for 9-11 minutes, then baked at 150-160 ° C for 12-15 minutes.

To obtain a finished confectionery product, a three-layer filling from a mold was laid out in baked tartlets from a low-carbohydrate dough. Received a cake with a reduced calorie content, with a low glycemic index, practically does not affect the level of glucose in the blood, but is not inferior in taste and texture to traditional confectionery products with sugar and wheat flour.

Claims (5)

1. Diet low-carbohydrate dough for confectionery, characterized by the fact that it consists of root celery flour, orange flour, black cumin flour, bird cherry flour, flaxseed flour, almond flour, chicory syrup, soluble dietary fiber from chicory roots, food fibers from the shell of peas, fat-free soft cottage cheese, butter and eggs, with the following weight ratio of the starting components,%: root celery flour 6-8 orange flour 1-2 black cumin flour 2-4 bird cherry flour 14-18 flaxseed flour 6-8 almond flour 12-14 chicory syrup 6-8 soluble dietary fiber from chicory roots 5-7 dietary fiber from pea shell 11-14 fat-free soft cottage cheese 17-21 butter 1-3 eggs 6-8 2. The dietary low-carbohydrate confectionery dough according to claim 1, further comprising spices. 3. A method of preparing a confectionery product using the dough according to claim 1, characterized in that flour from root celery, bird cherry, orange, black cumin, flaxseed and almond flour are mixed, pre-frozen butter, cut to a size of 10 × 10, is added to the mixture mm, and knead to a state of fine, homogeneous crumbs, then add fat-free soft cottage cheese, chicory syrup, soluble dietary fiber from chicory roots, dietary fiber from pea shell and eggs and continue kneading until a plastic smooth mass, then rolled into a layer of about 2 cm , a tartlet is formed and frozen at a temperature of minus 12-15 ° C for 9-11 minutes, and then baked at a temperature of 150-160 ° C for 12-15 minutes. 4. A method for preparing a confectionery product according to claim 3, wherein spices are additionally added.