RU2796838C1 - Method for producing cracker from jellyfish - Google Patents

Abstract

FIELD: food confectionery industry.

SUBSTANCE: invention can be used to make jellyfish crackers. A method for the production of crackers is proposed, including the preparation of dough, its rolling out with a layer of thickness 3±0.5 mm, cutting into pieces and baking dough pieces in the oven at a temperature of 180±2°C for 15-25 minutes, while the dough is prepared using ingredients obtained from the marine jellyfish Rhizostoma pulmo in fresh, or chilled, or thawed form, which is pre-washed, cleaned from the insides, boiled in water under standard atmospheric conditions at a temperature of 100°C for 10-15 minutes at a mass ratio of jellyfish:water equal to 1:0.25, then the boiled jellyfish is crushed to a paste-like mass, then dried jellyfish is obtained by processing the crushed boiled jellyfish with microwave radiation at a radiation frequency of 2450 MHz and radiation power at the rate of 1000 W for 5 minutes for a boiled jellyfish weighing 500 g, after which the resulting dried jellyfish is crushed to a powder, then boiled jellyfish is prepared in an amount of 22-35% by weight of the dough and dried jellyfish in an amount of 5-10% by weight of the dough mixed with vegetable oil in an amount of 8-10.6% by weight of the dough, then the resulting mixture of boiled and dried jellyfish with vegetable oil is added in small portions to the cracker dough base mixture, which is previously obtained by mixing wheat flour in an amount of 41.5-43.5% by weight of the dough, sugar in the amount of 1.5% by weight of the dough, sesame seeds in the amount of 8-12.4% by weight of the dough.

EFFECT: invention provides an increase in the nutritional and biological value of the cracker due to its enrichment with animal protein and mineral elements, obtaining a low-calorie product in color, taste, smell and texture characteristic of a traditional cracker.

1 cl, 5 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used for the preparation of flour confectionery products, specifically crackers.

Significant concentrations of jellyfish, which are currently observed in the Azov and Black Seas, create obstacles to fishing by clogging the nets, and also negatively affect the tourism activities of the Crimea and the Krasnodar Territory. In Russia, jellyfish do not belong to a traditional food product and their use in the form of a salted-dried semi-finished product treated with potassium alum is usually limited to representatives from Southeast Asian countries. Considering that jellyfish are neutral in taste, the goal was to use jellyfish in the production of crackers.

A method for the production of crackers is known (see patent for the invention "Baked cracker and method for its preparation", RU 2487543 C2, A21D 13/04, 2006.01, A23L 1/216, 2006.01, status: not valid, date of termination of patent No. 2487543 "25 » February 2017), according to which the rolled dough for crackers contains at least about 43-46 wt.% dry ingredients containing potato flakes, about 50-53 wt.% of one or more non-dehydrated ingredients having a moisture content of at least 66 wt.%, less than about 3 wt.% oil, less than about 1 wt.% added water and a moisture content of less than 50 wt.%. A non-dehydrated ingredient is defined as a food ingredient, other than water, obtained in a non-dehydrated state (raw natural ingredient (cooked beetroot, swede, onion, etc.), fruit or vegetable juice, vegetable broth, soup, and mixtures thereof). The non-dehydrated ingredients are combined with the dry ingredients and butter to form a dough which is then rolled out and cut into pieces. The pieces are baked to produce vegetable and fruit snack crackers.

The disadvantage of the described method is the lack of protein of animal origin and mineral elements, carrying out a large number of auxiliary operations for the preparation of ingredients increases the cost of the technology for obtaining crackers.

A method for the production of a cracker of increased biological value is known (see the patent for the invention "Method of producing a cracker", RU 2689693 C1, A21D 13/80, 2017.01, A21D 13/80, 2019.02, status: not valid, date of termination of the patent No. 2689693 "17 "November 2020), according to which baking flour of the highest grade is added to the emulsion of water, salt, yeast, fat with the addition of flour from the grain of chumiza of the Yantarnaya variety in an amount of 15-20% of the total mass of flour, and sunflower oil is used as fat . The production method after kneading the dough provides for fermentation, rolling, cutting and baking dough pieces.

The disadvantage of the described method is the lack of protein of animal origin and mineral elements, the duration of the process due to the need for fermentation.

A known method for obtaining enriched crackers (Sumina E. B., Mezenova O. Ya. Research on the production and use of hydrolysates from the heads of smoked sprat in the technology of enriched crackers // Izvestiya KSTU. 2019. No. 53. URL: https://cyberleninka.ru /article/n/issledovaniya-po-polucheniyu-i-primeneniyu-gidrolizatov-iz-golov-kopchenoy-kilki-v-tehnologii-obogaschennyh-krekerov (date of access: 07/15/2022), according to which margarine and water were replaced with protein in the recipe - lipid additive "Sprat hydrolyzate", containing fish oil and water fraction, sugar, yeast suspension.

The protein-lipid additive "Sprat hydrolyzate" was obtained from waste from the production of sprats: heads of Baltic hot-smoked sprats were crushed, subjected to thermal hydrolysis (fish raw materials: water - 2:1, τ=3 h, t=130°C) and filtration. After that, the solid fraction obtained after filtration was sent for dehydration and fine grinding (dry form of the additive), the liquid form of the additive (decanted protein-lipid fraction) was sent to the composition of crackers.

The disadvantages of the described method are the duration of the thermohydrolysis process at high temperatures, the use of expensive freeze-drying to obtain a solid fraction of the protein-mineral supplement, the presence of fish components on the fracture of the cracker, and a slight (0.6%) increase in the protein content compared to the control.

A known method for producing a baked product with a high content of protein and dietary fiber by mixing a protein component (includes at least one selected from the group consisting of milk protein, soy protein, pea protein, wheat protein, whey protein and bean protein) and fibrous component (includes at least one fibrous material selected from the group consisting of resistant starches, oligosaccharides, bran, cellulose materials, gums, beta-glucans, vegetable fibers, legume fibers, oat fibers, polydextrose and resistant maltodextrins) (see patent for the invention "Production of bakery products with a high content of fibers and protein", RU 2557111 C2, A21D 13/00, 2006.01, A21D 8/00, 2006.01, A23L 1/30, 200601, status; not valid, date of termination of patent No. 2557111 May 27, 2016).

Obtaining a baked product includes: a) mixing the protein component and the fibrous component to obtain a homogeneous pre-mixed mixture in the form of particles; b) mixing the premixed particulate mixture with water at a temperature below the denaturation temperature of the protein component to uniformly hydrate the protein component and the fibrous component and obtain a homogeneous hydrated mass; c) steaming the hydrated mass at a temperature above the denaturation temperature of the protein component; d) mixing the steamed hydrated mass with ingredients comprising at least one flour comprising starch to form a dough while avoiding significant starch gelatinization of said at least one flour; e) rolling out the dough; f) shaping the dough into blanks; and g) baking the blanks to produce a baked product with a protein content of at least 4 g per 30 gram serving and a dietary fiber content of at least 4 g per 30 gram serving.

The disadvantage of the described method is the need to use steam to hydrate the mass, which complicates the production technology due to the need for steam generation. With the exclusion of mass hydration from the technological process, incomplete hydration occurs with the formation of lumps of protein and fibers, a rough structure of the baked product.

The closest to the claimed is a method for the production of crackers, in the recipe of which wheat flour was replaced by 30% jellyfishLobonema smithii (Maisont S., Samutsri W., Phae-ngam W., Limsuwan P. Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish//Frontiers in Nutrition 8. 2021. https://doi.org/10.3389/fnut.2021.772220).

To prepare the cracker, jellyfish are used, which are treated with table salt and alum for two weeks. The mouth lobes of the salted jellyfish Lobonema smithii are washed in water until the salt content is about 2-3%, after which they are soaked in water for 10 minutes. To reduce the moisture content from 91-92% to 63-65%, the samples are fried for about 10 minutes, crushed. For a cracker, a yeast dough is prepared in a sponge method. To form a dough, wheat flour is kneaded with other ingredients in a dough mixer for 15 minutes and left at 35°C for 2 hours for proofing.

Dough Ingredients Quantity (g) Wheat flour 385 water 200 yeast 4 sugar 150

The dough is prepared by mixing the ingredients, in the process of preparing the dough, a partial replacement of wheat flour with crushed jellyfish is carried out. The mixture is kneaded in a kneader for 5 minutes and kept in a cabinet for holding the dough at 35°C for 30 minutes, baked at 180°C for 15 minutes.

Dough Ingredients Quantity (g) cracker with 0% jellyfish cracker with 30% jellyfish Wheat flour 615 315 jellyfish 0 300 cooking oil 200 200 glucose syrup 20 20 vegetable oil 6 6 powdered milk 50 50 baking powder 7 7 salt 18 18 water 106 106

The disadvantage of the prototype is the use of jellyfish salted with alum in the recipe, which can lead to adverse effects on human health due to the contamination of the cracker with aluminum, which, when used as a cracker, can be deposited in the bones, liver, lungs and gray matter of the human brain. Also, the disadvantage of the prototype cracker is its fragility, which can lead to an increase in scrap and crumbs during transportation and storage.

The technical result, to which the claimed invention is directed, is to increase the nutritional and biological value of the cracker due to its enrichment with animal protein and mineral elements as a result of the inclusion of ingredients from the marine jellyfish Rhizostoma pulmo in boiled and dried form in the cracker recipes, obtaining a low-calorie cracker by color , taste, smell and texture of a traditional cracker.

The proposed invention is carried out as follows.

Fresh, or chilled, or defrosted jellyfish are washed, cleaned from the insides, boiled in water under standard atmospheric conditions at a temperature of 100 ° C for 10-15 minutes at a mass ratio of jellyfish: water equal to 1: 0.25, after which the boiled jellyfish crushed to a paste.

To obtain a dried jellyfish, a boiled jellyfish is treated with microwave radiation at a radiation frequency of 2450 MHz and a radiation power of 1000 W for 5 minutes for a boiled jellyfish weighing 500 g.

The dried jellyfish is ground to a powder.

Prepared boiled jellyfish in the amount of 22-35% by weight of the dough and dried jellyfish in the amount of 5-10% by weight of the dough are mixed with vegetable oil in the amount of 8-10.6% by weight of the dough and added in small portions to the cracker dough base mixture, which previously obtained by mixing wheat flour in the amount of 41.5-43.5%, sugar in the amount of 1.5%, sesame seeds in the amount of 8-12.4% by weight of the dough.

Then the resulting dough is rolled out with a layer 3 ± 0.5 mm thick, cut into pieces. Dough pieces are baked in an oven at a temperature of 180±2°C for 15-25 minutes.

Test recipes are presented in table 1.

Table 1 - Dough recipes Ingredient name Recipe (kg/100 kg of dough) control formulation 1 formulation 2 formulation 3 formula 4 Wheat flour 46.5 42.5 41.5 43.5 43.5 Chopped boiled jellyfish 0.0 35.0 32.0 27.0 22.0 Dried crushed jellyfish 0.0 5.0 5.0 8.0 10.0 Sesame seeds 12.4 8.0 10.0 10.0 12.4 Vegetable oil 12.6 8.0 10.0 10.0 10.6 Food salt 2.2 0.0 0.0 0 0.0 Sugar 1.5 1.5 1.5 1.5 1.5 Water 22.3 0.0 0.0 0.0 0.0 Baking powder (baking powder) 2.5 0.0 0.0 0.0 0.0

Example 1. A fresh jellyfish is washed, the insides are cleaned, boiled in water under standard atmospheric conditions at a temperature of 100 ° C for 10-15 minutes at a mass ratio of jellyfish: water equal to 1: 0.25, after which the boiled jellyfish is crushed to a paste-like mass. To obtain a dried jellyfish, a boiled jellyfish is treated with microwave radiation at a radiation frequency of 2450 MHz and a radiation power of 1000 W for 5 minutes for a boiled jellyfish weighing 500 g. The dried jellyfish is ground in a mill to a powder state.

Boiled jellyfish (22 kg) and dried jellyfish (10 kg) are mixed with vegetable oil (10.6 kg), the resulting mixture is added in small portions to the cracker dough base, which is previously obtained by mixing wheat flour (43.5 kg), sugar ( 1.5 kg), sesame seeds (12.4 kg). The prepared dough is left for 15 minutes at room temperature, then the dough is rolled out with a layer about 3 ± 0.5 mm thick, cut into pieces. Dough pieces are baked in an oven at a temperature of 180±2°C for 15-20 minutes.

Example 2. Similar to example 1, but differing in that in the production of crackers, chilled jellyfish are used instead of fresh.

Example 3. Similar to example 1, but differing in that in the production of crackers, defrosted jellyfish are used instead of fresh.

The characteristics of the organoleptic indicators of the developed crackers are presented in table 2.

Table 2 - Organoleptic indicators Name of indicator Characteristics of crackers control formulation 1 formulation 2 formulation 3 recipe 4 Appearance Rectangular shape, matte surface, with inclusion of sesame seeds, no cracks, no damage Taste and smell Pleasant, formed during the baking process, with a touch of sesame,
without foreign smell and taste with a slight fishy taste Color Uniform, pale yellow to light brown Consistency Crispy, dense View at a break Baked, layered, with uneven porosity, the presence of sesame

The chemical composition of the developed crackers in comparison with the control is presented in table 3.

Table 3 - Chemical composition of crackers (per 100 g) Name of indicator The composition of the cracker control formulation 1 formulation 2 formulation 3 formulation 4 Protein, g 12.6 16.4 16.4 16.6 17.0 Lipids, g 12.3 9.4 9.8 10.1 10.5 Water, g 4.5 4.4 3.8 4.1 4.1 Minerals, g 3.5 4.8 5.1 4.8 5.0 Carbohydrates, g 67.1 65.0 64.9 64.4 63.4 Selenium, mcg 6.8 159.5 150.0 164.0 166.1 Iron, mg 1.2 2.1 2.1 2.2 2.2 Calcium, mg 119.3 209.6 203.1 211.9 213.8 Copper, mcg 0.4 119.1 112.7 122.3 124.6 Potassium, mg 104.2 190.1 185.3 192.2 198.1 Magnesium, mg 52.8 63.5 62.6 63.7 65.0 Calorie content, kcal 429.5 410.2 413.4 419.9 416.1

The addition of crushed boiled jellyfish in the amount of 22-35% by weight of the dough and dried crushed jellyfish in the amount of 5-10% by weight of the dough to the recipes of crackers allows you to increase the nutritional value by increasing the protein content in them without increasing the calorie content of the cracker, enrichment with such mineral elements, like selenium, iron, calcium, copper, potassium, magnesium, while maintaining the traditional color, smell and appearance in a break, the taste of traditional crackers.

Claims (1)

A method for the production of a cracker, including preparing dough, rolling it out in a layer 3 ± 0.5 mm thick, cutting into pieces and baking dough pieces in an oven at a temperature of 180 ± 2 ° C for 15-25 minutes, characterized in that the dough is prepared using ingredients obtained from the marine jellyfish Rhizostoma pulmo in fresh, or chilled, or thawed form, which is pre-washed, cleaned from the insides, boiled in water under standard atmospheric conditions at a temperature of 100 ° C for 10-15 minutes at a mass ratio of jellyfish: water , equal to 1: 0.25, then the boiled jellyfish is crushed to a pasty mass, then dried jellyfish is obtained by processing the crushed boiled jellyfish with microwave radiation at a radiation frequency of 2450 MHz and radiation power at the rate of 1000 W for 5 minutes for a boiled jellyfish weighing 500 g, after that the resulting dried jellyfish is crushed to a powder state, then prepared boiled jellyfish in the amount of 22-35% by weight of the dough and dried jellyfish in the amount of 5-10% by weight of the dough are mixed with vegetable oil in the amount of 8-10.6% of dough mass, then the resulting mixture of boiled and dried jellyfish with vegetable oil is added in small portions to the cracker dough base mixture, which is previously obtained by mixing wheat flour in an amount of 41.5-43.5% by weight of the dough, sugar in an amount of 1.5% by weight of the dough, sesame seeds in the amount of 8-12.4% by weight of the dough.