Composition for pancake preparation

FIELD: food industry.

SUBSTANCE: composition includes the following components: 1%-fat kefir - 0.5-0.6 l, wheat flour - 500-550 g, chicken eggs - 2 pcs, refined vegetable oil - 2 tablespoons, stevia extract - 0.05-0.07 g, soda - 7-10 g, salt - 7-10 g, powder of laminaria and/or costaria brown seaweed- no less than 5 g, strong liquor with no less than 40° vol. proof, preferably vodka - 45-55 ml and boiling water - 0.4-0.6 l.

EFFECT: invention allows to enhance biological value of the obtained product due to its enrichment with biologically active substances with simultaneous improvement of the product organoleptic indices.

2 cl, 3 ex

 

The invention relates to food industry, namely to compositions for the manufacture of flour products and methods for their manufacture, and can be used at the enterprises of public catering (cafes, restaurants, eateries, school and College canteens and at home.

For modern eating patterns of the population due to eating too much refined foods characteristic is the lack of biologically active components, which can lead to various disorders in the functioning of the body. This fact raises the need for modification of traditional products through additional enrichment with biologically active substances to a level correlated with the physiological norms of consumption, and the need to expand the range of products with functional properties for healthy and preventive nutrition and at the same time with high taste and attractive to the consumer.

For traditional Russian pancakes known the immeasurable number of different recipes, including with various additives PrepCom), in the mass provides high organoleptic characteristics and appeal of the product for the mass consumer. However, virtually no a prescription� pancakes dietary and prophylactic purposes. Different varieties of pancakes is widely known not only in Russian but also in Chinese, French (crepe), American (pancake) the kitchen.

The subject invention is a composition for the preparation of thin pancakes and the method of their preparation, are described in China patent No. 102805132, publ. 2012.12.05 ensure the rational use of original products and obtaining long charteuse pancakes with good flavor. A composition includes (by weight): 2 kg bread flour (flour with high gluten content), 2 kg of pancake flour (flour with low gluten content), 0.08 kg of sugar, 0.04 kg of salt, 2.6 kg of boiling water, 0.3 kg of salad oil. Method of preparation includes preparation of ingredients, mixing, cooking and shaping of the finished pancakes. Known composition does not contain significant amounts of biologically active substances, and received from it the product does not have distinct functional properties.

Famous pancakes with condiments (Pat. CN No. 102018013, publ. 2011.04.20), prepared from a mixture of rice flour, eggs and wheat flour in certain proportions with the addition per 100 parts by weight of the mixture: 80-130 parts by weight of water, 1 to 5 parts of white sugar, 0.5 to 2 parts of seasonings including salt, MSG and pepper. Ready pancakes after cooking in the pan is additionally heated �La final moisture removal dipped in red oil, cut into pieces and packaged. Famous pancakes do not possess distinct functional properties, entered into the composition of the test glutamate is known for its unprofitable for health supplements that can not be attributed to healthy food.

Famous nutritional blend of long-term storage for cooking the pancake dough, all components of which are of vegetable origin (us Pat. FR # 2686485, publ. 1994.03.18), containing flour, sugar, salt and flavorings food soy filtrate instead of regular milk, soluble wheat protein isolate low viscosity instead of egg protein and soy lecithin is egg yolk. For long-term storage of the mixture is Packed in two separate batch and mix the two phases immediately before use. Dietary properties prepared from a known mixture of flour products, such as pancakes, achieved at the expense of their organoleptic characteristics, which narrows the range of possible consumers.

Famous pancakes with functional properties that stimulate mental activity (us Pat. CN No. 101632397, publ. 2010.01.27), which in addition to the usual components include peanuts, sesame seeds and walnuts. It is assumed that the additives do not impair the organoleptic characteristics of the product and thus increase food and proph�economic value of the product, making it useful for children, students, older people's knowledge workers. However, the known pancakes containing nuts "in stock", when consumed in large numbers can cause unwanted and dangerous, especially in children, allergic reactions, because nuts are obligationem allergens and should be used with caution.

Of the many known recipes as closest to the claimed composition selected for the preparation of choux pastry pancakes with kefir ("Love to cook", No. 3, 2013, p. 8. Publishing house "Burda") that contains 1 Cup of buttermilk, 2 eggs, 1 Cup flour, 1 Cup boiling water, 1 tablespoon sugar, salt, soda, 3 tablespoons of vegetable oil, salt, chopped green onions.

Having good organoleptic characteristics and high nutritional value of the product obtained according to the known recipe, despite the Supplement, green onions do not contain notable amounts of biologically active substances does not possess functional properties and does not apply to products for prophylactic use. In addition, the consistency of pancakes, prepared according to known formulation is excessively soft.

The task of the invention is to provide a composition for the preparation of prophylactic use product with high bio�logicheskoi value, high organoleptic indicators designed for a wide range of consumers.

The technical result of the invention is to increase the biological value obtained from the proposed composition of the product due to its enrichment with biologically active substances while improving its organoleptic characteristics.

Said technical result is ensured by the composition for the preparation of pancakes including buttermilk, flour, eggs, vegetable oil, baking soda, salt, source of sweet taste and boiling water, which, in contrast to the known, contains fat yogurt 1%, as the source of the sweet taste - stevia extract and additionally contains alcoholic drink strength not less than 40°, and the dry powder of the marine brown Alga laminaria Laminaria japonica and/or costaria Costaria costata with the following contents:

kefir fat content of 1%0.5-0.6 l
wheat flour500-550 g
chicken eggs2 PCs.
vegetable oil refined2 tablespoons
stevia extract (powder)0,05-0,07 g
soda7-10 g
Sol7-10 g
dry powder sea
kelp
not less than 5 g
alcoholic drink 40° fortress45-55 ml
water, brought to a boil0,4-0,6 l

In a preferred embodiment, the proposed composition as liquor contains pure vodka.

The proposed structure is intended to make pancakes immediately prior to consumption.

The dough of the proposed composition is prepared is known for custard pancakes, but it is recommended that the following sequence of operations, which provides optimal conditions for the preparation of dough for baking.

Mix measured on a compounding amount of dry ingredients: flour, salt, stevia extract and micronized powder of dried Japanese kelp Laminaria japonica or costaria ribbed Costaria costata or their mixture in equal amounts. To the dry mixture add the required amount of yogurt and drink an alcohol concentration of less than 40°, preferably pure vodka, knead enough dough and kneaded it until u�lnai homogeneity. Soda pour in a measured amount of water, brought to boiling (scalding water), and add the hot solution to a prepared test. Quickly and carefully re-kneaded the dough, leave it for 10-15 min to cool to room temperature. Then one by one into the dough balls with continuous stirring, add the oil, after the final mixing, let the dough stand for 5-10 minutes for swelling of gluten and start baking.

The resulting pancakes possess inherent custard pancakes porosity, tenderness and lightness.

A one percent yogurt is preferred relative to other dairy products and yogurt with a higher fat content: with him the pancakes turn out delicate, less dense and more acceptable from a dietary point of view.

By adding liquor in the claimed amount, the pancakes turn out even more thin, delicate and airy, this increases their output (the amount of cooked pancakes) from a given volume of the dough. Furthermore, the additive of alcohol eliminates the excessive softness of the pancakes and get the result more cooked pancakes while maintaining sufficient looseness.

Marine brown algae contain compounds not found in terrestrial organisms, and surpass last paleological or pharmacological activity. They allow you to enrich the food ration scarce for most products nutrients: iodine-containing compounds, polyunsaturated fatty acids, amino acids, polysaccharides, trace elements and vitamins with a wide range of biological activity. Biologically active substances of algae exhibit radioprotective, anticarcinogenic, antiviral, anticoagulant, antihypertensive, and other properties.

The marine brown Alga Laminaria japonica (seaweed) is a rich natural source, primarily iodine in organic form, which stimulates the removal of toxins, radionuclides, heavy metals and even lead. In addition, it contains sodium alginate in an active form, and soluble polysaccharides (fucose are presented, mannose, glucose, galactose, mannitol and possessing useful biological, including antitumor, activity of fucoidan and laminin), and a set of vitamins: provitamin A (carotene), vitamin B1B2, C, PP, Niacin and folic amino acids, several minerals of biogenic origin (sodium, potassium, calcium, magnesium, iron, zinc, manganese, copper), algal cellulose angolese.

Sea kelp costaria Costaria costata (TU 9254-150-02067936-2006) accompanying the kelp in place of its growth, is used in �up to the present time in the baking industry as a biologically active, and also improves the rheological properties of dough additives. It contains alginic acid, mannitol, fucoidan, minerals, significant amounts of potassium. Like kelp, it has a multilateral effect on the human body.

Found that regular use of kelp powder and costaria normalize cardiovascular activity and blood pressure levels, lowered cholesterol, increased number of erythrocytes and hemoglobin in the blood.

The inclusion in the diet of kelp and costaria is the best way of preventing atherosclerosis and one of the best means to raise the immunity. These algae stimulate the Central nervous system, increases physical and mental activity, due to the presence of bromine allow you to overcome stress.

The presence of kelp powder and/or costaria in the composition of the initial mixture in the claimed amounts virtually no effect on the organoleptic properties of pancakes, taste and odor algae are not felt in the finished product.

Stevia extract (honey herb) Stevia Rebaudiana Bertoni is many times sweeter than sugar, due to which its use in the claimed amount can reduce the caloric content of the finished product and increase its dietary properties, which is an important for people are prone to esbatech�WMD weight and need to reduce sugar consumption, in particular in the prevention of diabetes. In addition, it was found that stevia extract regulates the level of sugar in the blood.

The proposed composition allows to expand the range of healthy and simultaneously accessible and attractive to the mass consumer products.

Examples of specific formulations

Example 1

kefir fat content of 1%0.5 l
wheat flour500 g
chicken eggs2 PCs.
vegetable oil refined2 tablespoons
stevia extract0.05 g
soda7 g
Sol7 g
the dry powder kelp5 g
vodka "Crystal"45 ml
water, brought to a boil0.6 l

Example 2

kefir fat/td> 1% 0,6 l
wheat flour550 g
chicken eggs2 PCs.
vegetable oil refined2 tablespoons
stevia extract0.07 g
soda10 g
Sol10 g
the dry powder cotarii5.5 g
vodka "Crystal"55 ml
water, brought to a boil0.4 l

Example 3

10 g
kefir fat content of 1%0.6 l
wheat flour550 g
chicken eggs2 PCs.
vegetable oil refined2 tablespoons
stevia extract0.07 g
soda
Sol10 g
the powders mixture of kelp and costaria6.0 g
brandy Arkadia50 ml
water, brought to a boil0.5 l

1. The composition for the preparation of pancakes including buttermilk, wheat flour, chicken eggs, refined vegetable oil, baking soda, salt, source of sweet taste and boiling water, characterized in that contains fat yogurt 1%, as the source of the sweet taste - stevia extract and additionally contains alcoholic drink strength not less than 40°, and the dry powder of the marine brown Alga laminaria Laminaria japonica and/or costaria Costaria costata with the following contents:

kefir fat content of 1%0.5-0.6 l
wheat flour500-550 g
chicken eggs2 PCs.
vegetable oil refined2 tablespoons
stevia extract0,05-0,07 g
soda7-10 g
Sol7-10 g
dry powder sea kelpnot less than 5 g
alcoholic drink45-55 ml
water, brought to a boil0,4-0,6 l

2. The composition according to claim 1, characterized in that the liquor contains pure vodka.



 

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2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a fat-based creamy food filling stable during baking and to the filling production method. The fat-based creamy food filling stable during baking contains a continuous fat phase containing low-melting fat with melting temperature equal to 40°C or lower, a solid phase dispersed in the continuous fat phase and containing hygrophilous powder and high-melting fat with melting temperature equal to at least 70°C, where water activity is equal to 0.5 or less. The particles of hygrophilous powder and high-melting fat generate bimodal distribution of creamy food filling particles according to size including one dust particles fraction containing dust subfraction with dust particles sized less than 4 microns and another fraction containing a creamy subfraction with particles sized more than 4 microns. The bimodal distribution of the creamy food filling particles according to size efficiently promotes imparting stability during baking to the creamy food filling which is evidenced by essential absence of the filling spreading out and essential absence of fat isolation from the filling after heating of the creamy food filling sample during 10 minutes at a temperature of 150°C. The fat-based creamy food fillings are stable during baking at a temperature of at least up to nearly 125°C.

EFFECT: invention allows to produce creamy food fillings especially applicable in products wherein a filling is to be added before baking.

33 cl, 5 dwg, 10 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of a food supplement for a food product. For preparation of the said additive, one mixes an agent and distillery slops at a ratio of 5-85 wt %, agent - balance, gradually adding water; the components mixture is stirred and conditioned until thick sour cream consistence. The food product contains at least one ingredient and the food supplement.

EFFECT: ready product quality increase, exclusion of specific odour and fusel oils.

9 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bakery and pastry products. method envisages preparation of soya germ flour based on germ fraction produced during manufacture of thermally treated soya bean grit or full fat soya bean flour, such germ flour mixing with flour of grain raw material at a ratio of (1.0-2.5):(9-7.5) and preparation of dough based on the produced flour composition and other recipe components. The flour of grain raw material may be represented by wheat, rye, maize, buckwheat, rice, oat, millet or barley flour or their compositions and combinations. Dough is moulded with products of the corresponding range baked.

EFFECT: proposed method allows to manufacture products of functional purpose with good organoleptic indices.

2 cl, 1 tbl, 3 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: aerated dough bread production method involves the processes of ingredients dosing, stirring with homogeneous dough formation, dough beating and bread baking. The ingredients dosing process is performed in separate portions into bread baking moulds; subsequent processes of ingredients stirring with homogeneous dough formation, dough beating and bread baking are performed in the bread baking moulds. Dough beating process is performed under increased pressure; the ingredients stirring process with homogeneous dough formation is performed either under atmospheric pressure or under increased pressure equal to or other than the pressure under which the dough beating process is performed.

EFFECT: bread quality enhancement.

4 cl, 2 ex

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