RU2761650C1 - Dough composition for the production of flour confectionery - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of flour confectionery products. A dough composition for the production of flour confectionery is proposed, including eggs, flour, granulated sugar, soda and water, while it additionally contains a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components to 0.1-0.3% alkali solution, removing chitin and insoluble components from the protein extract, precipitating the protein at the isoelectric point, drying the protein paste and mixing the protein preparation, containing 60-75% protein, with fat in a ratio of 5.0:0.5-1.0: 0.1 for 5-10 minutes until a homogeneous consistency, with the following ratio of starting components, wt.%: granulated sugar 34.0 - 37.0; eggs 25.0-27.0; flour 17.0-19.0; protein-lipid mixture 5.0-10.0; soda 0.06-0.1; water rest.

EFFECT: invention makes it possible to obtain flour confectionery products with the most improved nutritional and biological value while imparting dietary qualities to them, as well as to expand the range of flour confectionery products of a preventive nature.

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Description

The invention relates to the food industry, namely the production of flour confectionery products.

Known composition for the production of functional sugar cookies including a flour mixture consisting of wheat flour, pine nut kernels, a sweetening agent with oligofructose, acai berry powder, butter, condensed milk, VITACEL apple fibers, sodium chloride, sodium bicarbonate, ammonium carbonate, and water (Patent RU No. 2592107).

The disadvantage of this method is the high calorie content due to the use of animal fat - butter, rich in saturated fats, containing cholesterol, excessive consumption of which is undesirable for people suffering from overweight and diseases of the cardiovascular system. The use of oligofructose in people with limited tolerance to any form of fructose can cause diarrhea.

Also known is a composition for the production of flour confectionery products containing flour, sugar, melange, fats, powder from vegetables and / or fruits or berries obtained by multi-stage drying, starch, salt, baking powder, milk, baking yeast, sugar (Patent RU No. 2650903) ...

The disadvantage of the described composition is the low protein content (wheat flour contains from 10.3-11.7% protein), while excessive consumption of gluten (gluten) of the protein included in wheat flour, in people suffering from gluten intolerance can cause the development of allergic reactions, chronic diarrhea, decrease weight (Patent RU No. 2650 903).

Known composition for making cookies, including margarine, flour powdery semi-finished product including wheat flour, powdered sugar, whole milk powder, baking powder, food salt, fruit and berry powder (Patent RU No. 2260281).

The disadvantage of the proposed mixture is the complexity and duration of preparation of a flour powdery semi-finished product, the use of margarine as a fat product containing chemically modified fats that are undesirable for the body - trans fats, fatty oils rich in trans isomers of fatty acids, palm oil.

A composition for making cookies is proposed (Patent RU No. 2343709) including a mixture of wheat and chickpea flour, pumpkin puree, powdered sugar, invert syrup, plasticized margarine, melange, salt, baking powder, flavor, sterncetin.

The disadvantage of the known composition is the multicomponent, complicating the technological process, the use of chickpea flour, which can have a negative effect on the body, increasing the production of urea, chickpeas are also contraindicated in diseases of the kidneys, bladder, gastritis, thrombophlebitis, gout.

The closest to the claimed composition in terms of technical essence and the achieved result is the composition for the production of flour confectionery (Patent RU No. 2014136868, prototype) including eggs, flour, peeled rye flour, granulated sugar, soda and water.

The disadvantage of this composition is the limited content of protein, which is a supplier of nonessential and irreplaceable amino acids, lipids and increased carbohydrates in the flour confectionery product.

The technical objective of the present invention is to increase the nutritional and biological value, expand the range of gluten-free flour confectionery products of a preventive nature.

The technical result achieved by the implementation of the developed composition consists in obtaining flour confectionery products with the most improved nutritional and biological value, due to the use of a protein-lipid mixture, imparting dietary qualities to them.

To solve a technical problem the invention is proposed to use the developed composition containing eggs, flour, granulated sugar, soda and water, characterized by that it additionally contains a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in a 0.1-0.3% alkali solution, removing chitin and undissolved components from the protein extract, precipitating protein at the isoelectric point, drying protein paste, mixing a protein preparation containing 60-75% protein and fat in a ratio of 5.0: 0.5 -1.0: 0.1 for 5-10 minutes at the following ratio of components, wt%:

Granulated sugar 34.0-37.0 Eggs 25.0-27.0 Flour 17.0-19.0 Protein-lipid mixture 5.0-10.0 Soda 0.06-0.1 Water rest

In the production of flour confectionery products, mainly wheat is used, as well as non-traditional peeled rye, rice, millet, corn flour (Koryachkina S.Ya. 2005), with a low content of protein and lipids. So, wheat flour contains 10.3-26.0% protein, 1.1-1.8% fat, peeled rye 6.9 - 8.0% protein, fat 1.0-1.4%, rice 5. 95 -7.0% protein, 1.0-1.42% fat, corn flour 7.2- 8.3% protein, 1.5-2.8% fat. At the same time, proteins are unbalanced in terms of the composition of essential amino acids, fats - fatty acids.

The protein content in BLS reaches 60-75%. BLS proteins are complete in terms of their amino acid composition, lipids in terms of their fatty acid composition.

The protein of Bombyx mori pupae contains 18 amino acids, among which aspartic and glutamic acids, proline predominate, there is a rather high amount of histidine, valine, leucine, tyrosine, and lysine dominate among the essential amino acids (Fig. 1).

In terms of the amount of essential amino acids, the protein in BLP from KTS exceeds the FAO / WHO scale (Table 2).

table 2

Bombyx mori silkworm pupae essential amino acids

Amino acids, g / 100 g Bombyx mori FAO / WHO scale Thr 4.5 3.4 Val 6.7 3.5 Met 2.7 2.5 Ile 5.1 2.8 Leu 8.4 6.6 Tyr 7.1 1.1 Phe 5.6 6.3 Lys 8.2 5.8 Sum 48.3 32

Table 3

Component composition of lipids of a protein-lipid mixture obtained from pupae of the silkworm Bombyx mori

Connection name % to the amount Saturated fatty acids Dodecanoic acid 0.06% Tetradecanoic acid 0.16 Hexadecanoic acid 21.59 Octadecanoic acid 7.99 Eicosanoic acid 0.78 Heneicosanoic acid 0.02 Docosanoic acid 0.40 Heptadecanoic 0.14 Nonadecanoic acid 0.14 Pentadecanoic acid 0.02 Tetracosanoic acid 0.14 Tricosanoic acid 0.03 Sum 31.47 Monounsaturated fatty acids 9-octadecenoic acid 37.73 Cis-9-hexadecenoic acid 1.16 7-hexadecenoic acid 0.18 11-pentadecenoic acid 0.06 Sum 39.13 Polyunsaturated fatty acids Octadecadienoic acid (linoleic) 8.71 Octadecatrienoic acid (linolenic) 20.68 Sum 29.39

In the composition of lipid fractions of BLS, unsaturated fatty acids (UNFA), which are especially valuable for the body, predominate in quantitative terms, the proportion of which is 68.52% of the total amount of lipids. In the composition of lipids of the protein-lipid mixture, the proportion of NUFA was 2.2 times higher than that of NFA and amounted to 62.52%.

The UFAs included 4 monounsaturated fatty acids (MUFAs) and 2 polyunsaturated fatty acids (PUFA).

MNZhK was dominated by 9-octadecenoic acid (oleic acid) (37.73 %), which is vital for the full functioning of the cardiovascular and immune systems; in a smaller amount, Cis-9-hexadecenoic acid, which controls protein, lipid and carbohydrate metabolism of mammalian cells, was found (1.16%).

In the composition of PUFA, octadecatrienoic acid - omega-6 (20.68%) prevailed, indispensable for the normal functioning of the body, coming only with food.

In the composition of lipids in a protein-lipid mixture, the share of NFAs is 31.47% of the total amount of the identified spectrum of the studied substances, NUFAs are 68.52%, of which 39.13% are MUFAs, 29.39% are PUFAs (Fig. 2). The ratio of PUFA and PUFA proves that the fatty acid composition of KTS lipids is well balanced. A significant amount of oleic fatty acid (37.73%), which is the most important for the normal metabolism of mammalian cells, gives a special value to the BLS.

Example 1

The eggs are broken and the yolks are separated from the proteins, water is added to the yolks and the sugar is beaten and mixed with wheat flour, a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in a 0.1% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of the protein at the isoelectric point, drying the protein paste, mixing the protein preparation containing 75% protein with fat in a ratio of 5.0: 1.0 for 5 minutes until a homogeneous consistency is obtained, soda, mix the mixture, add whipped proteins to the resulting mass , with the following ratio of components, wt%:

Granulated sugar 36.0 Eggs 27.0 Flour 17.0 Protein-lipid mixture 6.0 Soda 0.06 Water rest

The dough is molded and baked at a temperature of 230 - 270 ° C for 4-5 minutes, then the products are cooled and packaged.

Example 2

The eggs are broken and the yolks are separated from the proteins, water is added to the yolks and the sugar is beaten and mixed with wheat flour, a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in 0.2% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of the protein at the isoelectric point, drying the protein paste, mixing the protein preparation containing 60% protein with fat in a ratio of 2.0: 0.5 for 10 minutes until a homogeneous consistency is obtained, soda, mix the mixture, add whipped proteins to the resulting mass , with the following ratio of components, wt%:

Granulated sugar 34.0 Eggs 27.0 Flour 19.0 Protein-lipid mixture 8.0 Soda 0.08 Water rest

The dough is molded and baked at a temperature of 230 - 270 ° C for 4-5 minutes, then the products are cooled and packaged.

Example 3

The eggs are broken and the yolks are separated from the proteins, water is added to the yolks and the sugar is beaten and mixed with rye flour, a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in 0.3% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of the protein at the isoelectric point, drying the protein paste, mixing the protein preparation containing 65% protein with fat in a ratio of 0.5: 0.1 for 10 minutes until a homogeneous consistency is obtained, soda, mix the mixture, add whipped proteins to the resulting mass , with the following ratio of components, wt%:

Granulated sugar 37.0 Eggs 25.0 Flour 17.0 Protein-lipid mixture 10.0 Soda 0.1 Water rest

The dough is formed and baked at a temperature of 230-270 ° C for 4-5 minutes, then the products are cooled and packaged.

The introduction into the dough of a flour confectionery product of a protein-lipid preparation obtained from KTS, characterized by a rich amino acid composition of protein and fatty acid composition of lipids, maximizes the nutritional and biological value, gives the finished products therapeutic and prophylactic qualities by increasing the protein, complete in the composition of amino acids, the amount of essential fatty and amino acids.

EFFECT: invention allows to obtain flour confectionery products with a minimum content of cholesterol and low cost with the use of natural ingredients, complete in terms of protein and lipid composition.

The claimed composition, developed for the production of flour confectionery products, can be carried out on standard equipment, at any enterprise of the confectionery industry and public catering, since the technology for manufacturing flour confectionery products with the developed composition does not differ from traditional technologies.

The developed composition of the flour confectionery product maximizes the biological and nutritional value of the product without changing the traditional technological process. Thus, the totality of essential features contained in the claims makes it possible to achieve the desired technical result.

Literature

1. Koryachkina S.Ya. The use of non-traditional types of flour in the production of flour confectionery products. Basic research. 2005. No. 8. S. 90-92.

2. Tarasenko N.A., Krasina I.B., Levchenko M.A. Composition for the production of functional sugar cookies. Pat. RU No. 2 592 107. 20.07.2016. Bul. No. 20.

3. Gustinovich V.G., Chernykh V.Ya., Godunov O.A. Composition for the production of flour confectionery. Patent RU No. 2650903. 2018. BI No. 11.

4. Magomedov G.O., Lobosov V.G., Oleinikova A.Ya., Starchevskaya L.Ye., Shakalova E.V. Composition for making cookies. Patent RU No. 2 260 281. 20.09.2005. Bul. 26.

5. Magomedov G.O., Oleinikova A.Ya., Shevyakova T.A., Onishchenko E.A., Akhmedova M.Yu. Composition for making cookies. Pat. RU No. 2343709.20.01.2009. BI No. 2.

6. Novitskaya E.A., Artemova E.N. The composition of the dough for the production of flour confectionery. Pat. RU No. 2014136868.10.04.2016. BI No. 10.

Claims (3)

The composition of the dough for the production of flour confectionery, including eggs, flour, granulated sugar, soda and water, characterized in that it additionally contains a protein-lipid mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components into 0 , 1-0.3% alkali solution, removing chitin and insoluble components from the protein extract, precipitating the protein at the isoelectric point, drying the protein paste and mixing the protein preparation containing 60-75% protein with fat in a ratio of 5.0: 0.5-1.0: 0.1 for 5-10 minutes until a homogeneous consistency, with the following ratio of starting components, wt%: Granulated sugar 34.0 - 37.0 Eggs 25.0 - 27.0 Flour 17.0 - 19.0 Protein-lipid mixture 5.0 - 10.0 Soda 0.06 - 0.1 Water rest

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