Functional food product manufacture method

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to functional food products manufacture. The functional food product manufacture method includes pre-dough preparation from part of flour, water and yeast, pre-dough fermentation and further preparation of dough by mixing pre-dough, water and salt solution with the remaining flour, dough fermentation and handling, dough semi-products proofing and baking. At the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, the dried material cooling to 20-25°C and the cooled dried material milling into particles sized 30-35 mcm.

EFFECT: invention allows to manufacture a product with high physiological value and the capability to normalise the human food status with a number of physiologically functional ingredients during the product consumption.

1 tbl, 2 ex

 

The invention relates to food industry, in particular to the production of functional food products.

A method of producing a food product, bakery products, comprising preparing a dough from part of flour, water and yeast, fermenting the dough, getting the dough by mixing the dough, salt solution and water with the rest of the flour, fermentation of the dough, cutting, proofing and baking dough pieces (Collection of technological instructions for the production of bread and bakery products. M: House Preyskurantizdat, 1989. - P. 195).

The disadvantage of this method is the production of a product with low nutritional and physiological value, which does not allow to position the product as a food product functional purpose.

The object of the invention is to provide a method of production of functional food product having a high physiological value and ability when it is consumed to normalize nutritional status of a person in a number of physiologically functional ingredients.

The task is solved in that in the method of production of a functional food product comprising preparing a dough from part of flour, water and yeast, fermentation of dough, a dough by mixing the dough, water and aqueous solution of salt with the remaining hours�'yu flour, the fermentation of the dough, cutting, proofing and baking dough pieces, at the stage of preparation of the test additionally make powder obtained from Jerusalem artichoke tubers by sorting, washing, rinsing with an aqueous solution of carbon dioxide, obtained by bubbling carbon dioxide into the water at a pressure of 0.1 MPa, the dispersion of Jerusalem artichoke tubers to a particulate mass having a particle size of 50-60 microns, drying the resulting mass at a temperature of 60-70°C to a moisture content of 6-8%, cooling the dried material to a temperature of 20-25°C and grinding the cooled dried material to a particle size of 30-35 microns, in an amount of 3-5% by weight of flour.

The technical result - the giving of food physiologically functional product properties.

The claimed method of production of a functional food product is illustrated by examples.

Example 1. 1.5 kg of pressed yeast diluted in 4.0 l of water at 30°C, at the same time preparing the salt solution density of 1.2 kg/l, containing 1.3 kg of salt. In the bowl of a mixer dosed 75 kg of flour, 39 kg of water, the suspension compressed yeast and get thick dough. The resulting dough is subjected to fermentation in a period of 270 minutes. Then in the bowl with the dough consistently metered water, saline, and make 3 kg of the powder obtained from tubers of Jerusalem artichoke by sorting, washing, opal�of skimania aqueous solution of carbon dioxide, obtained by bubbling carbon dioxide into the water at a pressure of 0.1 MPa, the dispersion of Jerusalem artichoke tubers to a particulate mass having a particle size of 50 μm, drying the resulting mass at a temperature of 60°C to a moisture content of 8%, cooling the dried material to a temperature of 20°C and grinding the cooled dried material to a particle size of 35 μm, and then contribute the remaining 25 kg of flour and mix these components. The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces be proved for 50 minutes and bake in a humidified baking chamber at a temperature of 215°C.

Example 2. 1.5 kg of pressed yeast diluted in 6.0 l of water at 30°C, at the same time preparing the salt solution density of 1.2 kg/l, containing 1.5 kg of salt. In the bowl of a mixer dosed 50 kg of flour, 26 kg of water, the suspension compressed yeast and get thick dough. The resulting dough is subjected to fermentation for 240 minutes. Then in the bowl with the dough consistently metered water, salt solution and add 5 kg of powder, obtained from tubers of Jerusalem artichoke by sorting, washing, rinsing with an aqueous solution of carbon dioxide, obtained by bubbling carbon dioxide into the water at a pressure of 0.1 MPa, the dispersion of Jerusalem artichoke tubers to a particulate mass having a particle size of 60 μm, sushi�and the resulting mass at a temperature of 70°C to a moisture content of 6%, cooling the dried material to a temperature of 25°C and grinding the cooled dried material to a particle size of 30 μm, then contribute the remaining 50 kg of flour and mix these components. The resulting dough is subjected to fermentation for 60 minutes, then it is cut, the dough pieces be proved for 55 minutes and bake in a humidified baking chamber at a temperature of 230°C.

In parallel prepared bakery product by a known method.

The table shows the indicators of quality and nutritional value of bakery products, prepared according to the known and the claimed methods.

Table
IndicatorsKnownThe inventive method
methodExample 1Example 2
Porosity, %758484
Specific volume, cm3/100 g
340 410410
Dimensional stability, N/a0,460,560,58
Content, g/100g:
dietary fibers,missing0,400,65
including pectinmissing0,100,15
fructosemissing0,901,50
inulinmissing1,051,75
The vitamin content,
mg/100 g:
missing3,515,85
B1 0,150,190,24
B20,050,290,47
B3missing0,260,44
B5missing0,050,07
B6missing0,020,04
B7(µg/100g)missing1,712,86
The content of macroelements,
mg/100 g:
potassium120176214
phosphorus112121184
Content of microelements
μg/100 g:
iron169822052591
zinc74010381274
manganese7659251032
iodinemissing0,961,60
seleniummissingIt was 3.545,90
siliconmissing297495
copper161210249

The figures in the table show that the bakery product is obtained according to the inventive method, is characterized in comparison with blabbelon�m product, obtained by a known method, higher nutritional and physiological value, due to the presence of complex physiologically functional nutrients, and also higher quality, allowing it to be positioned as a functional food product.

The method of producing functional food product comprising preparing a dough from part of flour, water and yeast, fermentation of dough, the subsequent dough by mixing the dough, water and salt solution with the rest of the flour, fermentation of the dough, cutting, proofing and baking dough pieces, characterized in that at the stage of preparation of the test additionally make powder obtained from Jerusalem artichoke tubers by sorting, washing, rinsing with an aqueous solution of carbon dioxide, obtained by bubbling carbon dioxide into the water at a pressure of 0.1 MPa, the dispersion of Jerusalem artichoke tubers to a particulate mass having a particle size of 50-60 microns, drying the resulting mass at a temperature of 60-70°C to a moisture content of 6-8%, cooling the dried material to a temperature of 20-25°C and grinding the cooled dried material to a particle size of 30-35 microns, in an amount of 3-5% by weight of flour.



 

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4 tbl, 2 ex

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4 cl, 2 ex

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EFFECT: edible foam-forming coating ensures bakery products storage life increase and microbiological population decrease.

8 tbl, 3 ex

FIELD: personal use articles.

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EFFECT: invention enables to obtain a product characterized by high degree of crunching, delicate and light taste, and retaining these properties over the long term storage.

20 cl, 2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to bakery industry and may be used for functional purpose fancy bread products preparation. The formula of the fancy bread with sea-buckthorn extraction cake includes prime grade wheat flour, sugar sand, butter, melange, salt, pressed yeast and water. Additionally, the fancy bread contains a poly-functional additive represented by powder produced from defatted sea-buckthorn extraction cake at the following components ratio, wt %: prime grade wheat flour - 54.71; prime grade wheat flour (for sprinkling) - 2.41; sugar sand - 6.03; butter - 1.81; butter (for handling) - 2.41; melange (for lubrication) - 2.17; salt - 0.91; sea buckthorn extraction cake - 2.93; pressed yeast - 0.91; water - 25.71.

EFFECT: invention allows to accelerate the fermentation process, increase gas-forming capacity of wheat flour, increase specific volume, porosity and storage life of the ready product.

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.

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EFFECT: invention allows to improve organoleptic and structural-and-mechanical indices of gingerbread quality as well as enrich the product with food fibres, mineral substances and vitamins and reduce its caloric content.

3 tbl, 3 ex

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