RU2779647C1 - Cracker with high nutritional value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely, to the production of flour confectioneries. Proposed cracker with high nutritional value includes premium-grade wheat flour, buckwheat flour, drinking water, Tilsiter cheese crushed to a particle size of 2 mm, vegetable oil, and salt.

EFFECT: expanded product range, creation of a product with high nutritional value, improved vitamin and mineral composition and organoleptic characteristics.

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Description

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

A cracker of increased nutritional value includes: premium wheat flour, buckwheat flour, drinking water, Tilsiter cheese, crushed to a particle size of 2 mm, vegetable oil and salt.

This invention will expand the range, obtain a product of increased nutritional value, with improved vitamin and mineral composition and organoleptic characteristics.

Known cracker "Amateur" (without fat) (Recipes for cookies, biscuits and waffles / M.K. Smirnova. - M .: Food industry, 1969, p. 338), which includes premium flour, salt and yeast, in the following ratio:

name of raw materials Consumption of raw materials per 1 ton of finished products, kg Premium flour 960.34 Salt 1.92 Flour of the highest grade (for dough) 144.89 Yeast 2.37 Total 1134.09

The cracker has a round, rectangular, curly shape.

The disadvantage of the above mentioned cracker "Amateur" is the low nutritional value, insufficiently rich in vitamin and mineral composition.

Known cracker "With cheese" (Recipes for cookies, biscuits and waffles / M.K. Smirnova. - M .: Food industry, 1969, p. 341), which includes premium flour, butter, invert syrup, granulated sugar, yeast, whole milk, salt, ammonium, melange and cheese for sprinkling, in the following ratio:

name of raw materials Consumption of raw materials per 1 ton of finished products, kg Premium flour 688.13 Premium flour for sourdough 98.30 Butter 172.03 invert syrup 24.58 Sugar on the dough 9.81 Yeast 29.48 Steamed whole milk 86.00 Salt 14.73 Ammonium 6.15 Melange for lubrication 36.86 Cheese for sprinkling 110.58 Total 1276.65

The cracker is round, square or rectangular in shape.

The disadvantage of the above cracker "With cheese" is its high calorie content due to the use in the recipe of a large number of products containing a significant amount of fat (butter, whole milk, cheese for sprinkling) and carbohydrates (granulated sugar, invert syrup).

Known composition for the production of crackers, including wheat flour, sugar, yeast, flavor component in the form of salt, vitamin-mineral complex in the form of fermented whey "SGOL-1-40" [patent RU No. 2304392].

The disadvantage of this composition is the low nutritional and biological value.

Known cracker "Cookie crack" and a method for its production [RF Patent No. 2511184], which includes prescription components in the following ratio, parts by weight: wheat flour 55.00-57.00, corn starch 2.70-2.90, powdered sugar 4.52-4.54, egg powder 1.60-1.80, milk whey 0.50-0.70, flavor additive 2.10-2.30, palm oil 7.70-7.90, starch syrup 2.70-2.90, baking soda 0.39-0.41, carbon ammonium salt 1.30-1.50, food salt 1.1-1.3, enzyme preparation 0.02-0.04, sodium pyrosulfite 0.03-0.05.

The disadvantage of this formulation is the complexity of technological operations for mass production, the use of non-natural raw materials, in particular flavor additives.

The problem to be solved by the invention is to expand the range, obtain a product of increased nutritional value, with improved vitamin-mineral composition and organoleptic characteristics.

The task is achieved by the fact that the developed cracker of increased nutritional value, unlike the prototypes, contains buckwheat flour, Tilsiter cheese, crushed to a particle size of 2 mm, added during kneading into the dough, and vegetable oil, in the following ratio of components, wt.% :

Name of components Content of components, % Wheat flour of the highest grade 27.0 Buckwheat flour 18.0 Cheese "Tilsiter" 33.7 Drinking water 13.5 Vegetable oil 4.5 Salt 3.3

As additives potentially useful for the human body, it is proposed to use buckwheat flour 18.0%, vegetable oil 4.5% and Tilsiter cheese 33.7% of the total mass.

Buckwheat flour increases the gas-forming, water-absorbing and water-binding capacity, improves the state of the carbohydrate-amylase complex of a mixture of wheat and buckwheat flour, which positively affects the properties of the dough and the quality of the cracker of increased nutritional value. Buckwheat flour is a source of vegetable protein. The low fat and high fiber content makes buckwheat flour an indispensable product for a healthy balanced diet.

Buckwheat flour dilates blood vessels, improves blood circulation, saturates the blood with oxygen, is hypoallergenic, improves appetite, promotes weight loss.

There is very little sugar and carbohydrates in buckwheat flour, frequent use helps to quickly cleanse the body of toxins and other harmful substances. With an average level (353 kcal) of calories, buckwheat flour is a frequent ingredient in the preparation of dietary products.

Buckwheat flour contains a complete set of B vitamins, without which stable functioning of the brain and nervous system is impossible. Thanks to vitamin PP, blood circulation improves, cholesterol metabolism normalizes (removes harmful and increases the amount of useful). Buckwheat flour meets the human body's need for copper - an element that is actively involved in cell growth and ensures the stability of the immune system. It contains a high content of manganese - a mineral on which harmonious metabolism, normal functioning of the thyroid gland, blood sugar levels, full absorption of vitamins A, C, and group B depend. It contains a sufficient amount of zinc, which helps skin cells to renew itself, preventing premature wrinkles, providing nails and hair with healthy growth, is a source of essential acids that are easily absorbed and supply cells with energy, thanks to a significant amount of dietary fiber, improves intestinal motility, normalizes the digestion process, gently eliminates constipation, relieves heartburn, prevents diseases characteristic of the elderly population: arthritis, rheumatism, atherosclerosis, saturates the body with important (especially for pregnant women) folic acid, with anemia (including in infants) it quickly increases the level of hemoglobin in the blood.

Cheese "Tilsiter" refers to semi-hard cheeses and is a source of essential amino acids: methionine, tryptophan and lysine. Cheese protein contains amino acids, which are similar to the proteins of human organs and tissues. For humans, such proteins are most useful.

The active substances in the cheese affect the digestive glands and at the same time stimulate the appetite. All the nutrients that are found in cheese are absorbed by the human body by almost 100%.

Cheese contains B vitamins (B1, B2, B12) and vitamins A, D, E, C, PP. These are vitamins that are good for the skin, vision, brain and mucous membranes. Calcium, which is found in cheeses, is an important building block for bones and teeth.

Cheeses are very rich in proteins. 70 g of cheese contains as much protein as 100 g of meat or 100 g of fish. Phosphoric acid, contained in cheese, is called nothing else, but "the main engine of the chemical reactions of all cells."

After heat treatment, the amount of minerals (Ca, P, Na, Fe, Zn, Mn) contained in cheese does not change. Milk protein becomes more digestible, as it breaks down into amino acids, and becomes more accessible to the body.

Vegetable oil, unlike animal fats, does not contain cholesterol, which makes it more useful in the production of crackers. It affects the structure-forming indicators of the test.

The claimed quantitative composition of the ingredients is determined experimentally by the organoleptic method.

In the preparation of crackers of increased nutritional value, a non-dough production technology is used. A mixture is prepared from bulk components of premium wheat flour and buckwheat flour. Flour is pre-sifted to remove foreign particles, loosening and saturating with air. To knead the dough, take wheat flour and buckwheat flour in accordance with the recipe and mix for 3 minutes. Then carry out the preparation of the emulsion. Water at a temperature of 38-40°C and vegetable oil are mixed and the temperature of the emulsion is brought to 32-37°C, at this temperature the oil bubbles in the water become invisible and make the dough porous and moist. Tilsiter cheese is ground to a particle size of 2 mm. A mixture of loose components is mixed with the prepared emulsion and chopped Tilsiter cheese for 15-20 minutes, during kneading under the influence of the liquid in the dough, the cheese dissolves, which makes it possible to obtain more proteins, improve the plasticity of the dough and affect the quality of the finished product. products. The temperature of the prepared cracker dough at the end of the batch should be 28-30°C. After kneading, the cracker dough is aged for 15 minutes to relax and relieve mechanical stresses in it. The finished relaxed dough is laminated (rolled and folded) several times to give layering to the finished cracker, then rolled out to give it the required thickness before forming dough pieces. Dough pieces are molded and baked in tunnel ovens at a temperature of 200°C, in which, after one minute, the temperature in the surface layers of the dough piece reaches 100°C, and by the end of baking - up to 150-160°C. The temperature of the central layers of the dough rises after one minute to 70°C, and by the end it reaches 106-108°C. The total baking time for crackers is 10-15 minutes. The baked cracker is cooled to give it mechanical strength and remove products without disturbing the shape of the products.

The resulting sample of a cracker with increased nutritional value has a regular shape, a surface without cracks and undermining, slightly rough. The color of the product is dark brown, uniform over the entire surface, the fracture appearance is baked, elastic, without traces of non-mixing, the taste and smell are characteristic of this cracker, without foreign flavors, with a slight smell and taste of cheese and buckwheat flour.

Physico-chemical indicators of the quality of crackers of increased nutritional value

Name of indicator Norm for
GOST 14033-2015 Cracker with high nutritional value Mass fraction of moisture, %, no more 7 4.36 Wetting, %, not less 140 151 Mass fraction of fat, %, not less ten eighteen

The chemical composition of crackers of increased nutritional value

Nutrient Norm Prototype Nutritional substances in 100 g crackers of increased nutritional value Calorie content (kcal) 1442 298.95 336.35 Protein (g) 92 9.45 10.76 Fat (g) 67 1.04 11.55 Carbs (g) 140 61.33 47.46 Dietary fiber (g) twenty 1.2 1.5 Vitamin B1, thiamine (mg) 1.5 0.081 0.134 Vitamin B2, riboflavin (mg) 1.8 0.105 0.127 Vitamin B5, pantothenic (mg) 5 0.199 0.243 Vitamin E, alpha tocopherol, TE (mg) fifteen 0.768 2.492 Vitamin K Phylloquinone (mcg) 120 1.3 1.6 Vitamin PP, NE (mg) twenty 1.28 2.033 Potassium, K (mg) 2500 65 72.82 Calcium, Ca (mg) 1000 162 189.33 Phosphorus, P (mg) 800 141 187.3 Magnesium, Mg (mg) 400 10.8 17.3 Iron, Fe (mg) eighteen 0.7 1.3 Selenium, Se (µg) 55 5.9 6.6

A cracker with increased nutritional value due to the addition of buckwheat flour and Tilsiter cheese to the recipe has an increased nutritional value: the content of proteins, fats, B vitamins (B1, B2, B5), vitamins E, K, PP, micro- and macroelements increases ( potassium, calcium, magnesium, phosphorus, iron, selenium).

Claims (2)

A cracker of increased nutritional value, characterized in that it is made from wheat flour of the highest grade, buckwheat flour, drinking water, Tilsiter cheese, crushed to a particle size of 2 mm, vegetable oil and salt in the following ratio of components, wt.%: Wheat flour of the highest grade 27.0 Buckwheat flour 18.0 Cheese "Tilsiter" 33.7 Drinking water 13.5 Vegetable oil 4.5 Salt 3.3