UA89736U - Method for producing energetic crackers - Google Patents

Abstract

A method for producing energetic crackers includes preparation of a mixture of vegetable raw material and flavorings. Raw material includes linseed, preliminary watered in filtered water for 2-3 hours, and fresh vegetables (for example red sweet pepper, mellow tomato, yellow onion), and garlic, black pepper and sea salt are used as flavorings, the obtained mixture is agitated, formed into a thin layer, dried under the temperature 40 °C during 4-6 hours from one side and during the same time – from another one, then the dried layer is cut onto pieces of required shape and size.

Description

The proposed useful model belongs to the food industry, namely to the production of ready-to-use products with a long shelf life, made from raw materials (that were not subjected to heat treatment).

Food products such as crackers, chips, waffles are popular consumer goods that are in high demand. Traditional crackers have a soft, crunchy texture and are usually made using wheat flour dough. The presence of a fairly high content of fat and wheat flour give them not very useful qualities.

So, the seeds of cereal plants, especially wheat, rye, oats and barley contain gluten. The content of gluten in wheat reaches 8095. Gluten negatively affects the human body, causes a weakening of the immune system - allergies and exacerbation of chronic diseases.

As a rule, bakeries add 4-6 95 gluten to improve the structure of bread, and when making other types of bakery products, such as crackers, cookies, waffles - from 20 95 to 40 95 gluten.

Gluten as a preservative has been widely used in the enrichment of ready-made breakfast cereals.

In addition, it should be noted that the general disadvantage of all cereals is the extremely low content of lysine and, in this connection, the general imbalance of essential amino acids.

In recent years, consumer demand in general for products useful for health, in particular for quality products for light snacks, has increased dramatically. Such products must meet several criteria, which include restrictions on the amount of dough, fat, including saturated and trans-fatty acids, cholesterol, sugar, and salt.

There are known methods of production of products such as chips, which involve the use of starchy raw materials - potatoes, cereals (patent ZV 1411838 A, 1975; КИ 2055489 С1, 1996).

The resulting food products contain a significant amount of fat, which impairs their biological value. In addition, the presence of cereals with a significant gluten content indicates their unsatisfactory quality.

A known method of production of flour confectionery products of the "Cracker" type (patent

of Ukraine Mo 7263A, IPC A2102/36, publ. 30.06.1995).

The method includes mixing the components provided for in the recipe, kneading the dough,

Fermentation, rolling, forming of blanks and baking, surface treatment of products with vegetable oil.

The product obtained by this method contains a small amount of nutritional components.

Thus, the technology for making high-grade flour is one in which a small amount of vitamins remains - they are concentrated in those parts of the grain that are usually removed during the production of flour.

In addition, when baking crackers, useful substances are destroyed, and the duration of storage of manufactured products due to food spoilage of fats is not ensured.

A known method of manufacturing cookies and crackers (patent of Ukraine Mo 33094, IPC A21013/08, publ. 02/15/2001).

The method involves the preparation of an emulsion by successive mixing of components according to the recipe, kneading of the dough, its formation, baking and introduction of the essence into the finished product, followed by its cooling.

The main disadvantages of the method are the low biological value of the cracker. The presence of a fairly high content of fat and high-grade wheat flour, the absence of vitamins and biologically active substances reduces the nutritional properties of the cracker. In addition, as in the previous solution, useful substances are destroyed during heat treatment, as a result of which the quality of the product deteriorates.

For the prototype, the author chose the method of production of briquettes from grain raw materials, described in the patent of the Russian Federation Mo 2099970, IPC A2311/18, publ. 27.12.1997.

The method involves the preparation of a mixture containing grain and/or cereals, an aqueous solution of salt, their dosing with the introduction of flavoring additives and vegetable oil into the forming sintering chamber heated to 270-300 "С, pressing of the semi-finished product and sintering into briquettes. The resulting sintered briquettes from blasted grain or groats can be used in the form of wafers, crackers, crackers, galettes or cookies.

The main disadvantages of the prototype are the low biological value of the products obtained by this method. This is due to the following.

In this solution, heat treatment of the mixture is used. This causes unsatisfactory product quality due to rather large temperature gradients in the sintering chamber, which reduces its characteristics.

The product obtained by this method has insufficient consumer properties due to the use of some cereals with a high gluten content, which negatively affects human health. In addition, the lack of a sufficient amount of vitamins and biologically active substances in the mixture reduces the nutritional value of the product.

The disadvantage of this method is also the duration of the process, which increases the cost of products.

The basis of the useful model is the task aimed at creating a method for the production of energy crackers, which, through the use of new raw components, will ensure the nutritional value of the product, preserve biologically active substances that are destroyed during traditional heat treatment. That is, thereby to achieve the technical result, which is manifested in the expansion of the range of crackers, providing them with a functional and therapeutic and preventive focus, increasing the biological value of the products, enriching them with mineral substances and proteins.

The task is solved due to the fact that in the method of production of energy crackers, which includes the preparation of a mixture of vegetable raw materials and flavoring additives, according to a useful model, the composition of the mixture as a vegetable raw material includes flax seeds, pre-soaked in filtered water for 2-3 hours and fresh vegetables (for example, Bulgarian red pepper, ripe tomatoes, yellow onion), and garlic, black pepper and sea salt are used as flavoring additives, the resulting mixture is mixed, formed into a thin layer, dried at a temperature of 40 "C for 4-6 hours on one side and the same amount on the other, after which the dried layer is cut to obtain the required size and shape, while the original components of the mixture are taken in the following ratio: flax seeds - 4.0 parts; Bulgarian red pepper - 1.0 parts; ripe tomatoes - 2.0 parts; yellow onion - 0.75 parts; garlic - 0.02 parts; black pepper - 0.02 parts; sea salt - 0.04 parts.

The technical result of the proposed solution is the emergence of new food products with high consumer properties, produced without heat treatment, which allows to increase their biological value and add functional and therapeutic and preventive orientation to the finished products.

The proposed method involves the use of flax seeds, Bulgarian red

Pepper, ripe tomatoes, yellow onion, garlic, black pepper and table salt.

Flax seeds are one of the richest sources of lignins, which have anti-carcinogenic, antioxidant and anti-allergenic effects. In addition, it is rich in vegetable fats, with a particularly optimal ratio of Omega-3 (alpha-linolenic acid) and Omega-6 (linoleic acid) fatty acids for medical use, which ensure their high efficiency in the treatment of a number of diseases.

Flax seeds also have a broad therapeutic and preventive effect and are carriers of components that prevent cardiovascular, oncological and other diseases. Contains a lot of potassium, vitamin complex A, B, E, E and other biologically active substances.

The presence of vegetables in the composition of the cracker, which are good sources of vitamins, minerals and other compounds useful for health, such as antioxidants, give it the necessary nutritional properties.

Bulgarian red pepper has a very significant content of vitamins A and P. It contains the substance lycopene more than other types of pepper, which has a beneficial effect on the general immunity of a person, prevents the occurrence of various oncological diseases.

Ripe tomatoes are rich in sugar and vitamin C, contain proteins, starch, organic acids, fiber and pectin substances, minerals, as well as carotenoids, carotene and lycopene, B vitamins, nicotinic and folic acids, vitamin K.

Yellow onions also have healing properties. It contains 8-14 95 sugars (fructose, sucrose, maltose, polysaccharide, inulin), proteins (1.5-2 95), vitamins (ascorbic acid), flavonoids, quercetin, enzymes, saponins, mineral salts of potassium, phosphorus, iron and others, phytoncides.

Garlic is a leader among therapeutic and preventive seeds. Contains organic acids, fiber, vitamins C and B groups, calcium, potassium, magnesium, iodine; concentrates selenium and germanium from the soil - a unique mineral, stimulates immunity and has an anti-tumor effect. The main advantage of garlic is the presence in it of specific sulfur compounds included in essential oils - diallyl sulfide, allyl sulfide, allyl disulfide, and others, as well as natural antibiotics and phytoncides - sativin, defenoate, allicin. In addition, garlic normalizes fat metabolism, prevents the development of atherosclerosis.

Sea salt is the most useful for humans. It contains potassium, sodium, calcium, because magnesium, bromine, iodine - these substances help to regulate the nutrition of cells and their purification,

form cell membranes, improve the transmission of nerve impulses, calm the nervous system, regulate hormonal exchange. In addition, sea salt has healing properties for the skin.

The listed properties of the cracker ingredients characterize it as a protein-vitamin complex with a balanced qualitative and quantitative composition in combination with easily digestible carbohydrates and a complete set of minerals (macro- and microelements), which determines the high biological activity of the product and its beneficial effect on the human body.

The flax seed proposed for the production of energy crackers enriches the product, as it contains a significant amount of protein, vitamins, and minerals and has a functional and therapeutic and preventive effect.

The method of production of energy crackers is carried out as follows.

Flax seeds, which have not undergone heat treatment, are washed and poured with filtered water for 2-3 hours. Next, they take the prescription amount of red Bulgarian pepper, ripe tomatoes, yellow onion, and garlic and subject them to traditional preparation, which involves inspection and washing, remove the inedible parts and cut them into pieces. Add black pepper and sea salt. The resulting mixture is thoroughly mixed to a homogeneous mass, formed into a thin layer 1/3 centimeters thick and dried by any known methods at a temperature of 40 C for 4-6 hours on one side, turned over and continued drying for the same amount on the other side. After that, the dried layer is cut in such a way as to obtain products of the required size and shape.

The specified temperature is optimal, at which the chemical composition of the raw material does not change, and all useful substances are preserved.

The declared content of ingredients provides the product with an optimal combination of consumer properties - organoleptic, therapeutic and preventive.

Thus, energy crackers obtained by this method are "healthy food" with dietary and therapeutic and preventive properties.

Claims (1)

USEFUL MODEL FORMULA Zo The method of production of energy crackers, which includes the preparation of a mixture of vegetable raw materials and flavoring additives, which is distinguished by the fact that the mixture includes flax seeds, pre-soaked in filtered water for 2-3 hours, and fresh vegetables (for example, Bulgarian red pepper, ripe tomatoes, yellow onion), and garlic, black pepper and sea salt are used as flavoring additives, the resulting mixture is mixed, formed into a thin layer, dried at a temperature of 40 "C for 4-6 hours on one side and the same time on the other, after which the dried layer is cut to obtain the required size and shape, while the original components of the mixture are taken in the following ratios, parts by weight: flax seeds 4.0 bell pepper 10 red pepper ' ripe tomatoes 2.0 yellow onion 0.75 garlic 0.02 black pepper 0.02 sea salt 0.04. 0000 Computer keyboard. Matseloi 00000000 State Intellectual Property Service of Ukraine, st. Urytskogo, 45, m. Kyiv, MSP, 03680, Ukraine SE "Ukrainian Institute of Industrial Property", str. Glazunova, 1, m. Kyiv - 42, 01601