Composition for manufacturing "amber" cake

FIELD: food industry.

SUBSTANCE: composition for manufacturing the cake contains wheat flour of the highest grade, medium rye flour, granulated sugar, cream margarine, food chicken eggs, dried fruits (dried apricots), vanillin, food table salt, ammonium carbonate salt, sugar powder, at the following ratio of components, wt %: wheat flour of the highest grade - 18.67; medium rye flour - 12.38; sugar -18.86; cream margarine - 19.26; food chicken eggs - 15.44; dried fruits (dried apricots) - 14.07; vanillin - 0.01; food table salt - 0.09; ammonium carbonate salt 0.24; sugar powder - 0.98.

EFFECT: invention allows to reduce the energy value and cost of the finished product, to increase its nutritional value, and also to expand the assortment of cakes using rye raw materials.

4 tbl, 1 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to production of baked products with a high fibre and protein content. Production of the baked product with high protein and fibre content includes: a) mixing of a protein component and a fibrous component to produce at least essentially homogenous pre-mixed mixture in the form of particles; b) mixing of the pre-mixed mixture in the form of particles with water at a temperature below that of the protein component denaturation for at least essentially homogenous hydration of the protein component of the protein component and the fibrous component and production of essentially homogenous hydrated mass of the protein component and the fibrous component; c) stream-treatment of the hydrated mass at a temperature higher than that of the protein component denaturation; d) mixing of the steam-treated hydrated mass with ingredients including at least one starch-containing flour to produce dough avoiding considerable gelatination of the said at least one flour starch; e) dough rolling out; f) dough moulding to produce dough pieces and g) dough pieces baking to produce the baked product with protein content equal to at least 4 g per 30 g portion and fibre content equal to at least 4 g per 30 g portion; the said protein component includes at least one protein chosen from the group consisting of milk protein, soya protein, pea protein, wheat protein, whey protein and bean protein while the said fibrous component represents at least one fibrous material chosen from the group consisting of stable starches, oligosaccharides, bran, cellulose materials, gums, beta glucans, vegetal fibres, bean fibres, oat fibres, polydextrose and stable maltodextrins.

EFFECT: invention allows to produce baked products with high fibre and protein content such as crackers and snacks which allows to avoid formation of clots in dough and coarse structure of such baked products.

23 cl, 4 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to food products. Proposed is a filling, stable during storage and palatable, that contains a fat component, an antioxidant and a meat component represented by particles with characteristic water activity equal to approximately 0.4 - 0.55; the meat component in the form of particles is dispersed in the fat component and antioxidant where the meat component in the form of particles contains multiple individual meat particles, each of them characterised by specific surface area, with the fat component coating at least 50% of individual meat particles surface area. The produced single-portion food product may contain the first cracker, the second cracker and filling other than cracker, positioned between the said two crackers for formation of a sandwich containing the crackers and filling. According to one approach, the crackers have a filling, stable during storage and palatable. According to another approach, the filling, stable during storage and palatable, contains a component in the form of particles such as a meat component in the form of particles. The filling, stable during storage and palatable, has characteristically low water activity and coats at least 50% of meat particles surface area.

EFFECT: invention allows to produce a sandwich containing crackers and filling, its characteristic size and ingredients enabling complete satiation of an average adult's appetite through consumption of the sandwich containing crackers and filling as a light snack between meals.

30 cl, 14 dwg, 6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: gluten-free flour product manufacture method envisages at the first stage an emulsion preparation by way of beating egg albumen with sugar sand during 2-5 minutes, addition (under simultaneous beating conditions) of a fat component represented by culinary margarine with fat content equal to no less than 82%, food culinary salt and yeast suspension. At the second stage one introduces into the produced emulsion (under beating conditions) gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour, starch and xanthan gum. The obtained dough is left to for fermentation during 45-70 minutes. Dough is beaten, handled and proofed before baking. The said components are taken at the following ratio, wt %: gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour - 35-65; starch - 8-23; chicken eggs - 10.5-30.5; food culinary salt - 0.4-2.8; sugar sand - 1.1-5.6; table margarine with fat content equal to no less than 82% - 1.6-6.1; pressed bakery yeast - 2.6-5.6; xanthan gum - 0.1-0.4.

EFFECT: gluten-free flour goods production method ensures expansion of the range of high quality preventive purpose bread bakery goods containing no functional or taste additives of chemical origin, enhancement of nutritive value and the goods cost reduction.

4 tbl

FIELD: food industry.

SUBSTANCE: method for preparation of filled Ossetian pie includes dough and filling preparation with a vegetal origin additive introduction into the filling. Milled amaranth leaves are introduced as the vegetal component at the following components ratio, g: fresh Ossetian cheese - 100-150, amaranth leaves - 250-300, spring onion - 100-130, dill greens - 50-80, sour cream - 40-50 and salt - 5-7.

EFFECT: invention allows to expand the range of flour goods with increased taste indices and nutritive value.

2 tbl

FIELD: food industry.

SUBSTANCE: food product of dough shell with filling contains at least two spherical parts interconnected, along the perimeter, by way of the parts adherence to each other. The connected parts of the shell form a closed volume wherein the filling is placed, the filling including at least two portions having different composition and taste peculiarities. At least one of the portions includes one or several meltable or at least one or several finely chopped and mixed products. The portions contain liquid components, their surfaces contacting via the connective layer in the form of film formed of the filling portions liquid components. The product manufacture method envisages simultaneous moulding of the shell and filling made of at least two portions including liquid components and having various composition and taste peculiarities. The portions moulding is performed simultaneously with the shell moulding; in the process of the product moulding, filling portions are pressed towards each other until liquid components are released that form a connective layer between the filling portions.

EFFECT: invention allows to enhance the product consumer properties and decrease the product manufacture labour intensity.

2 cl, 1 dwg

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 60-70C until the moisture content is 6-8%, the dried material cooling to 20-25C 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

FIELD: food industry.

SUBSTANCE: one proposes a method involving the following stages: manufacture of bakery confectionary goods (1) with long storage life. The bakery confectionary goods (1) with long storage life are provided with a surface (2) for application of a mass (3) containing chocolate or fat glaze; one performs preparation of a mass (3) containing chocolate or fat glaze, application of a binding component in liquid or gaseous phase onto the surface (2). The binding component is represented by water; one performs application of the mass (3) containing chocolate or fat glaze onto the surface (2) moistened with the binding component. The remaining moisture content of the ready bakery confectionary goods (1) with long storage life is increased by 0.5-1.5% by way of the binding component application.

EFFECT: invention allows to produce tender confectionary goods optimised in terms of taste.

9 cl, 2 dwg

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

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

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

FIELD: food industry.

SUBSTANCE: one proposes a method involving the following stages: manufacture of bakery confectionary goods (1) with long storage life. The bakery confectionary goods (1) with long storage life are provided with a surface (2) for application of a mass (3) containing chocolate or fat glaze; one performs preparation of a mass (3) containing chocolate or fat glaze, application of a binding component in liquid or gaseous phase onto the surface (2). The binding component is represented by water; one performs application of the mass (3) containing chocolate or fat glaze onto the surface (2) moistened with the binding component. The remaining moisture content of the ready bakery confectionary goods (1) with long storage life is increased by 0.5-1.5% by way of the binding component application.

EFFECT: invention allows to produce tender confectionary goods optimised in terms of taste.

9 cl, 2 dwg

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 60-70C until the moisture content is 6-8%, the dried material cooling to 20-25C 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

FIELD: food industry.

SUBSTANCE: food product of dough shell with filling contains at least two spherical parts interconnected, along the perimeter, by way of the parts adherence to each other. The connected parts of the shell form a closed volume wherein the filling is placed, the filling including at least two portions having different composition and taste peculiarities. At least one of the portions includes one or several meltable or at least one or several finely chopped and mixed products. The portions contain liquid components, their surfaces contacting via the connective layer in the form of film formed of the filling portions liquid components. The product manufacture method envisages simultaneous moulding of the shell and filling made of at least two portions including liquid components and having various composition and taste peculiarities. The portions moulding is performed simultaneously with the shell moulding; in the process of the product moulding, filling portions are pressed towards each other until liquid components are released that form a connective layer between the filling portions.

EFFECT: invention allows to enhance the product consumer properties and decrease the product manufacture labour intensity.

2 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: method for preparation of filled Ossetian pie includes dough and filling preparation with a vegetal origin additive introduction into the filling. Milled amaranth leaves are introduced as the vegetal component at the following components ratio, g: fresh Ossetian cheese - 100-150, amaranth leaves - 250-300, spring onion - 100-130, dill greens - 50-80, sour cream - 40-50 and salt - 5-7.

EFFECT: invention allows to expand the range of flour goods with increased taste indices and nutritive value.

2 tbl

FIELD: food industry.

SUBSTANCE: gluten-free flour product manufacture method envisages at the first stage an emulsion preparation by way of beating egg albumen with sugar sand during 2-5 minutes, addition (under simultaneous beating conditions) of a fat component represented by culinary margarine with fat content equal to no less than 82%, food culinary salt and yeast suspension. At the second stage one introduces into the produced emulsion (under beating conditions) gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour, starch and xanthan gum. The obtained dough is left to for fermentation during 45-70 minutes. Dough is beaten, handled and proofed before baking. The said components are taken at the following ratio, wt %: gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour - 35-65; starch - 8-23; chicken eggs - 10.5-30.5; food culinary salt - 0.4-2.8; sugar sand - 1.1-5.6; table margarine with fat content equal to no less than 82% - 1.6-6.1; pressed bakery yeast - 2.6-5.6; xanthan gum - 0.1-0.4.

EFFECT: gluten-free flour goods production method ensures expansion of the range of high quality preventive purpose bread bakery goods containing no functional or taste additives of chemical origin, enhancement of nutritive value and the goods cost reduction.

4 tbl

FIELD: food industry.

SUBSTANCE: invention is related to food products. Proposed is a filling, stable during storage and palatable, that contains a fat component, an antioxidant and a meat component represented by particles with characteristic water activity equal to approximately 0.4 - 0.55; the meat component in the form of particles is dispersed in the fat component and antioxidant where the meat component in the form of particles contains multiple individual meat particles, each of them characterised by specific surface area, with the fat component coating at least 50% of individual meat particles surface area. The produced single-portion food product may contain the first cracker, the second cracker and filling other than cracker, positioned between the said two crackers for formation of a sandwich containing the crackers and filling. According to one approach, the crackers have a filling, stable during storage and palatable. According to another approach, the filling, stable during storage and palatable, contains a component in the form of particles such as a meat component in the form of particles. The filling, stable during storage and palatable, has characteristically low water activity and coats at least 50% of meat particles surface area.

EFFECT: invention allows to produce a sandwich containing crackers and filling, its characteristic size and ingredients enabling complete satiation of an average adult's appetite through consumption of the sandwich containing crackers and filling as a light snack between meals.

30 cl, 14 dwg, 6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of baked products with a high fibre and protein content. Production of the baked product with high protein and fibre content includes: a) mixing of a protein component and a fibrous component to produce at least essentially homogenous pre-mixed mixture in the form of particles; b) mixing of the pre-mixed mixture in the form of particles with water at a temperature below that of the protein component denaturation for at least essentially homogenous hydration of the protein component of the protein component and the fibrous component and production of essentially homogenous hydrated mass of the protein component and the fibrous component; c) stream-treatment of the hydrated mass at a temperature higher than that of the protein component denaturation; d) mixing of the steam-treated hydrated mass with ingredients including at least one starch-containing flour to produce dough avoiding considerable gelatination of the said at least one flour starch; e) dough rolling out; f) dough moulding to produce dough pieces and g) dough pieces baking to produce the baked product with protein content equal to at least 4 g per 30 g portion and fibre content equal to at least 4 g per 30 g portion; the said protein component includes at least one protein chosen from the group consisting of milk protein, soya protein, pea protein, wheat protein, whey protein and bean protein while the said fibrous component represents at least one fibrous material chosen from the group consisting of stable starches, oligosaccharides, bran, cellulose materials, gums, beta glucans, vegetal fibres, bean fibres, oat fibres, polydextrose and stable maltodextrins.

EFFECT: invention allows to produce baked products with high fibre and protein content such as crackers and snacks which allows to avoid formation of clots in dough and coarse structure of such baked products.

23 cl, 4 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: culinary flour goods mixture composition includes the following components: prime grade wheat flour, steamed and unsteamed buckwheat flour, egg powder, dry milk with fat weight fraction equal to 25%, sugar sand, culinary food salt and quick-acting dry yeast.

EFFECT: invention allows to significantly increase food fibres, vitamins, minerals and expand the range of culinary semi-products.

3 ex

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