RU2823648C1 - Gluten-free grain bar with fruit and berry components and method for its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to food concentrate and confectionary, and can be used in production of specialized gluten-free bars. Proposed composition of a grain gluten-free bar contains expanded grains, additives and a binding component. Expanded amaranth and expanded quinoa are used as expanded grains. Additives are represented by apple powder and berry powder selected from cranberry powder, or blackcurrant powder, or lingonberry powder, or blueberry powder. Binding component used is molasses or sugar syrup. Composition additionally contains dried berries selected from dried cranberries or dried bilberries or dried red bilberries. Initial components are taken in the following ratio, wt %: expanded amaranth—20–30; expanded quinoa—20–30; apple powder—5–10; cranberry powder, or blackcurrant powder, or lingonberry powder, or blueberry powder—4–7; molasses or sugar syrup—25–40. Also disclosed is a method for preparation of grain gluten-free butter, including successive mixing of components of said composition consisting of binder, additives, expanded grains and dried berries, followed by molding. First, the binder is mixed with additives and mixed until a homogeneous mass is obtained. Then expanded grains and dried berries are added and mixed for 3–5 minutes until uniform distribution of binder, and a layer is formed with subsequent cutting into bars. Components of said composition are used.

EFFECT: invention provides improved nutritional value of the gluten-free grain bar, as well as the absence of gluten in the ready product.

5 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to food concentrate and confectionery, and can be used in the production of specialized gluten-free cereal bars with fruit and berry components, including for baby food.

Diet therapy is an integral part of the treatment of diseases of the digestive organs of childhood. A strict lifelong diet is the only way to treat celiac disease. The effectiveness of treatment for celiac disease directly depends on adherence to a gluten-free diet, which is often violated due to the limited range of recommended foods and dishes, especially for patients of childhood [Russian consensus on the diagnosis and treatment of celiac disease in children and adults adults, Accepted at the 42nd Scientific Session of TsNIIG (March 2-3, 2016)]

It is fundamentally important to avoid eating bread, bakery and confectionery products, pasta, wheat, semolina, oatmeal, pearl barley, barley and products that contain “hidden” gluten, which is used as a food additive during the production process. The diet of children with celiac disease should include sufficient quantities of grain-based products that do not contain gluten, providing children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, minerals (potassium, magnesium, selenium, etc.) [Belmer, S.V. Epidemiology of celiac disease: facts and conclusions / S.V. Belmer // Attending physician. 2013. - No. 1. - P. 16-19].

Consumption of specialized products allows you to reduce the frequency and severity of deficiency states of nutrients necessary for the body [Baby food. Guide for doctors. Edited by V.A. Tutelyan, I.Ya. Horse. M.: Medical Information Agency, 2017].

Products based on gluten-free grains such as corn, rice, buckwheat and millet are traditional for patients with celiac disease. Non-traditional grains include amaranth and quinoa. Russian and foreign studies have shown that the protein of these crops is not toxic to patients with celiac disease [Bergamo R, Maurano F, Mazzarella G, Iaquinto G, Vocca I, Rivelli AR, et al. Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease. Mol Nutr Food Res. (2011) 55:1266–70. 10.1002/mnfr.201100132].

Positive results have been obtained from studies on the use of amaranth products in diet therapy for children with gluten intolerance. The patients tolerated the diet without any allergic or dyspeptic reactions, there was an improvement in the nutritional status of the patients, as well as a decrease in psycho-emotional stress due to the introduction of an additional assortment of amaranth products into the diet [Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A. , Gusev K.Yu., Zharkova I.M. The effectiveness of amaranth products in gluten-free nutrition for children with gluten intolerance // Issues. nutrition. 2017. No. 2. P.91-99. doi:10.24411/0042-8833-2017-00038].

Research work is currently underway to develop a range of gluten-free products using amaranth. [Urubkov S.A., Khovanskaya S.S., Dremina N.V., Smirnov S.O. Grain-based products for baby food Questions of children's nutrition. 2018. T. 16. No. 4. P.67-72. doi:10.20953/1727-5784-2018-4-67-72].

Popular food products are concentrates in the form of breakfast cereals and cereal bars, which are ready-to-eat products, usually without additional culinary processing, made from grains of various cereals, and also possessing certain functional properties. Natural grain bars used as a snack can supplement the diet with plant proteins, carbohydrates and dietary fiber, as well as replenish the energy reserves needed by the body in large quantities. Cereal bars can be enriched with biologically active substances. In addition, replacing sugary confectionery products with cereal bars containing fruit and berry components will reduce the content of simple sugars and fats, as well as eliminate artificial sweeteners, harmful preservatives and dyes.

Grain raw materials used as the main components of the product are processed using expansion or “explosion” technology. A similar processing method is used when making popcorn from corn grains. Expanded grains from gluten-free crops such as millet, buckwheat, rice, amaranth and quinoa were chosen as the main ingredients for the developed cereal bars. Such technological processing of grain increases the bioavailability of components, which ensures better absorption of protein, fats and carbohydrates. In addition, expanded raw materials have good organoleptic properties, which is an essential factor for this type of product.

The content of main nutrients in expanded gluten-free raw materials is presented in Table 1.

A special place in the cereal bars being developed will be given to fruit and berry raw materials, which are planned to be added in dried form: whole berries and/or in the form of fine powders. The use of powders and/or dried berries in bar formulations can provide the child’s body with necessary nutrients and biologically active substances, such as natural sugars, pectins, dietary fiber, organic acids, bioflavonoids and carotenoids. At the same time, these components will have a positive effect on the organoleptic properties of the bars - they will give the product a bright color, fruity or berry taste and aroma.

There is a known method for preparing a grain bar, which involves grinding amaranth and flax seeds to particles 2000 microns in size, mixing them, drying sunflower and pumpkin seeds, grinding them to particles 6000 microns in size, mixing them with amaranth and flax, adding prepared honey syrup to the finished mixture . Next, the finished mixture is formed on a baking sheet and dried in an oven at a temperature of 180 degrees for 20 minutes, the resulting product is cut into rectangles weighing 100 grams and packaged [Patent RU 2753976 C1; Publ. 08/25/2021, Bulletin. No. 24].

The disadvantage of this method is the absence in the recipe of fruit and berry components, which contain natural dietary fiber, pectin, organic acids and antioxidants that increase the nutritional value of the resulting product. The use of large particles of cereals in the formulation reduces the bioavailability of the components included in their composition, and also worsens the organoleptic properties of the finished product; Heat treatment of the product leads to the loss of some of its beneficial properties. The use of flax seeds reduces the shelf life of the finished product due to the degradation of lipids, which are contained in relatively large quantities in this crop. In addition, honey components can cause an allergic reaction in the body.

The composition of a cereal bar is known, which includes (wt.%) oat bran 10-20, raisins 5-10, magnesium citrate 3-5, milk powder 5-10, dates 5-10, roasted seeds or nuts 5-20, cocoa powder 20% 5-10, bee honey - the rest [Patent RU 2577460 C1; Publ. 03/20/2016, Bulletin. No. 8].

The disadvantage of this bar is oat bran, which contains the avenin-gluten protein fraction, which has a damaging/toxic and allergenic effect on the human body with gluten intolerance. Magnesium citrate (E345), in addition to its positive properties, can cause an allergic reaction in the body and is not recommended for inclusion in the diet of children. The use of honey and milk protein can also cause an allergic reaction in the body and aggravate the condition of a patient with celiac enteropathy, leading to impaired absorption and assimilation of nutrients.

A known method for producing a grain bar for functional and specialized nutrition is characterized by the fact that it involves sequential mixing of chia flour, chia seeds, chopped black currants or crushed quiche-mish grapes, chopped black plum or apricot, chia seed and walnut oils for 5-7 minutes until the oil is evenly distributed in the mass of raw materials, molded into a bar and baked for 20 minutes at a temperature of 200°C. In this case, the components are used in the following ratio, wt. %: chia flour - 30, chia seeds -15, crushed black currant or crushed quiche-mish grapes - 20, crushed black plum or apricot - 30, chia seed oil - 1.7, walnut oil - 3.3 [Patent RU 2662184 C1; Publ. 07/24/2018, Bulletin. No. 21].

The disadvantage of this method is the use of whole chia seeds in the recipe, which, like any whole grain, are practically not digested by the human body due to the lack of appropriate enzymes. The applied heat treatment of the product will improve the bioavailability of basic nutrients, but will lead to the loss of most of the biologically active components included in the products of processing chia seeds and fruit and berry raw materials.

The closest to the claimed technical essence and the achieved result is a method for the production of dry nutritional mixtures on a grain basis, which involves heat treatment, molding of the grain part and its mixing to obtain the target product with flavoring additives, implying the use of expanded rice and wheat, corn flakes, while in the composition of flavoring additives, roasted peanuts, raisins, sunflower, flax and sesame seeds, fructose, as well as a replaceable part of dry plant components taken in an equal mass ratio are used [Patent RU 2192758 C1; Publ. 20.11.2002, Bulletin. No. 32]. The method discloses a cereal-based chewy bar composition comprising a grain portion and a binder portion. The grain portion may comprise flaked, crushed, popped, expanded or extruded grains and/or nuts or dried fruits selected from wheat, rye, barley, oats, spelled wheat, buckwheat, corn, sorghum, rice, millet, triticale and /or quinoa-quinoa.

The disadvantage of this method is the use of gluten-containing grain - wheat, the use of which in any form and ratio is unacceptable in the diet of people with gluten intolerance. In addition, the absence of fruit and berry components in the recipe negatively affects the organoleptic and nutritional value of the resulting product. Rice and corn are traditional raw materials for gluten-free products, but they have low biological value of protein, which needs to be improved by adding other gluten-free crops.

The objective of the invention is to improve the recipe for a gluten-free bar based on expanded (exploded) grains of gluten-free crops with the addition of fruit and berry components and a method for its production.

The technical result of the invention is to improve the nutritional value of a gluten-free cereal bar, as well as the absence of gluten in the finished product.

Achieving the technical result is ensured by the fact that to prepare a gluten-free grain bar, the components of a composition consisting of a binder, additives and expanded grain are mixed. Expanded amaranth and quinoa grains are used as expanded grains with the possible addition of expanded rice and extruded corn in the form of balls with a diameter of 3-5 mm; dried fruit and berry components in the form of powder obtained by disintegration-convective-conductive drying are used as additives [Patent No. 2637528, 03/09/2016; Publ. 09/14/2017, Bulletin. No. 26 Disintegration-convection-conduction drying unit, a device for producing powders from various types of agricultural raw materials and wild plants / Gustinovich V.G., Chernykh V.Ya., Godunov O.A.], with the addition of them in whole form.

Molasses or sugar-containing syrup is added as a binding component. In this case, first the binder is mixed with additives, mixed until a homogeneous mass is obtained, then expanded grain and dried berries are added, mixed until the binder is evenly distributed. After obtaining a homogeneous mass, the products are formed. A single layer is formed, followed by cutting into bars of a given shape. After obtaining a homogeneous mass, the products are formed. A single layer is formed, followed by cutting into bars of a given shape. It is also possible to form products using a forming drum. Products are cooled and packaged. It is also possible to glaze or pane the products before cooling.

In this case, the recipe components are included in the following ratio, wt. %:

Additionally, the composition may include expanded rice grains in an amount of 0.1-10 wt. % and/or extruded corn in the form of balls with a diameter of 3-5 mm in an amount of 0.1-15 wt. % as well as dried cranberries in an amount of 0.1-5 wt. % or blueberries in an amount of 0.1-5 wt. % lingonberries in an amount of 0.1-5 wt. %

The quality indicators of expanded raw materials recommended by the authors meet the requirements specified in Table 2.

Recommended physical and chemical requirements for expanded raw materials are presented in Table 3.

A rational total amount of fruit and berry powders in a gluten-free bar based on expanded grains has been experimentally established - no more than 15%, which allows increasing the nutritional value of the finished products while maintaining the necessary organoleptic characteristics. It will also affect the binding properties of molasses or sugar syrup.

A rational amount of the binding component added during the manufacture of a gluten-free bar based on expanded grains has been experimentally established - at least 20% by weight of the grain components. The content of the binder component depends on the size of the grain components and their moisture content.

To maintain the required density of the structure of the finished product, it is necessary to use raw materials commensurate with the size of expanded amaranth and quinoa; it is recommended to use extruded corn in the form of balls with a diameter of 3-5 mm.

The invention can be illustrated with specific examples of the production of a gluten-free bar based on expanded grains with the addition of fruit and berry components.

Example No. 1

Add 1.0 kg of apple powder and 0.5 kg of blueberry powder to 2.5 kg of molasses and mix until smooth, then add 2.2 kg of expanded amaranth, 2.1 kg of expanded quinoa, 1.4 kg of extruded corn and 0.3 kg of dried blueberries and continue the mixing process for 3-5 minutes until the molasses is completely evenly distributed between the grains. Next, the resulting mass is laid out on the table and the layer is rolled out to a certain height, after which it is cut into bars of a given shape and size.

Example No. 2

Add 1.0 kg of apple powder and 0.3 kg of cranberry powder to 3.0 kg of sugar syrup and mix until smooth, then add 2.4 kg of expanded amaranth, 2.4 kg of expanded quinoa, 0.9 kg of expanded rice and continue the mixing process for 3-5 minutes until the molasses is completely evenly distributed between the grains. Next, the resulting mass is laid out on the table, rolled out and a layer of a certain height, after which it is cut into bars of a given shape and size.

Example No. 3

Add 1.0 kg of apple powder and 0.5 kg of lingonberry powder to 2.5 kg of molasses and mix until smooth, then add 3.0 kg of expanded amaranth, 3.0 kg of expanded quinoa, 0.1 kg of dried lingonberries and continue the mixing process for 3-5 minutes until the molasses is completely evenly distributed between the grains. Next, the resulting mass is laid out on the table and the layer is rolled out to a certain height, after which it is cut into bars of a given shape and size.

The calculated content of basic nutrients and energy value of the finished product using dry gluten-free mixtures according to the proposed method per 100 g of finished product are given in Table 4.

According to the data presented, children over three years of age consuming 100 g of gluten-free cereal bars with fruit and berry components will on average satisfy the daily protein requirement by 7.6%, incl. in protein of plant origin - by 21.7%; fats - 3.2%, carbohydrates - 22.1%, incl. dietary fiber - 33.2% and energy - 15.2%.

Every day, a school-age child should receive 63-87 g of protein, of which an average of 26 g is of plant origin [MP2.3.1.0253-21 Guidelines. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation]. The obtained calculated data on RSP satisfaction show that the gluten-free bars being developed can serve as a source of vegetable protein for children over three years of age, especially considering the problem of gluten enteropathy, which leads to a violation of the principle of a balanced diet and entails a deficiency in the supply of vegetable protein and its constituent amino acids. In addition Moreover, the growing body of a child and the constant high psycho-emotional and intellectual load require relatively greater energy consumption when compared with the body of an adult. Consumption of gluten-free cereal bars will provide the child’s growing body with a sufficient amount of energy, and the relatively high content of carbohydrates, expressed mostly in starch, as well as dietary fiber will ensure a long-term feeling of fullness in the body.

Of particular value is the content of biologically active substances in fruit and berry raw materials (vitamins, bioflavonoids, antioxidants, as well as pectin and fiber). In addition, replacing artificial sweeteners, colors and flavors with a natural berry component will reduce the risk of allergic reactions and gastrointestinal diseases, which are the main comorbid pathologies with gluten intolerance.

Claims (6)

1. A composition of a gluten-free grain bar containing expanded grain, additives and a binding component, characterized in that expanded amaranth and expanded quinoa are used as expanded grains; apple powder and berry powder selected from cranberry powder or black currant powder are used as additives , or lingonberry powder, or blueberry powder, molasses or sugar syrup is used as a binding component, wherein the composition additionally contains dried berries selected from dried cranberries, or dried blueberries, or dried lingonberries, in the following ratio of initial components, wt.%: Expanded amaranth 20-30 Expanded Quinoa 20-30 Apple powder 5-10 Cranberry powder or blackberry powder currants, or lingonberry powder, or blueberry powder 4-7 Molasses or sugar syrup 25-40 2. Composition of a gluten-free grain bar, characterized in that it additionally contains expanded rice grains in an amount of 0.1-10 wt.% and/or extruded corn in the form of balls with a diameter of 3-5 mm in an amount of 0.1-15 wt. %. 3. Composition of a gluten-free grain bar, characterized in that it additionally contains dried berries selected from dried cranberries in an amount of 0.1-5 wt.%, or dried blueberries in an amount of 0.1-5 wt. %, or dried lingonberries in an amount of 0.1-5 wt. %. 4. A method for preparing a grain gluten-free buttermilk, including sequential mixing of the components of the composition according to claim 1, consisting of a binder, additives, expanded grains and dried berries, followed by molding, characterized in that first the binder is mixed with additives, mixed until a homogeneous mass is obtained, then expanded grains and dried berries are added and mixed for 3-5 minutes until the binder is evenly distributed, a layer is formed, followed by cutting into bars, using the components of the composition according to claim 1. 5. The method according to claim 4, characterized in that dried berries are added along with the expanded grains.