CZ35144U1 - Jakon flour and dough - Google Patents

Description

Jakon flour and dough

Field of technology

The subject of the presented technical solution is yacon flour and dough for baking preparation.

Prior art

Jakon (Smallanthus sonchifolius) formerly Polymnia sonchifolia or Polymnia edulis is a plant of the Asteraceae family, which originates in South America, where it has long been grown in the area of the formerly extinct Inca Empire for its sweet, crunchy and refreshing tubers. Jakon was only brought to Europe in the middle of the 19th century. In the Czech Republic, two consumer varieties (Graciella, Fiorella) have been successfully bred, which are suitable for growing in temperate conditions. Both varieties are owned by the Potato Research Institute Havlíčkův Brod, s.r.o.

In European conditions, it is like an annual plant that grows up to a height of 2 m under optimal conditions. The stem is firm, hollow, square, branched, densely leafy and overgrown with large, supportive arrow-shaped leaves. There are small trychomes on the stems and leaves. At the tops of the main stems, at the end of the vegetation, small, about 3 cm large capes with yellow to orange flowers grow in laths, in the middle of the cap they are bisexual tubular and around the circumference of the female tongue. After pollination, small, black, mostly sterile, about 2 mm large achenes are formed, which do not normally develop at all in European conditions. Plants consist of two types of tubers, short stem tubers used for vegetative propagation and thickened, root tubers for which yaks are grown. Stem tubers grow on the basal part of the stem, are light red to dark purple on the surface and are not suitable for consumption, they are only used for reproduction; sexual reproduction jakon almost lost. They grow in volume every year and can be divided into several parts before betting. The root tubers are beet-shaped or spherical in shape, sometimes irregularly twisted, grow in a bundle of five to twenty pieces and one weighs from 0.2 to 0.5 kg. Fresh tubers are reddish to gray-brown and their thin skin quickly darkens in the air. Below this skin is an inedible peel with a resinous flavor and below it a tender, tasty and juicy flesh of white to creamy yellow color.

Jakon is very rich in health-promoting substances (Table 1). The content of phenolic compounds with strong antioxidant effects is significant. The main phenolic components are chlorogenic and caffeic acids. Yacon tubers contain a large amount of water (more than 70% fresh matter), 70 to 80% of the dry matter is carbohydrates, especially fructans. The fructooligosaccharides (FOS) contained in yacon tubers are of the inulin type, and oligomers in particular are known for their ability to keep the large intestine in good health. In addition to restoring the intestinal microflora, FOS supports calcium absorption, lowers cholesterol, and strengthens the immune system. Fresh tubers also contain valuable vitamins and minerals.

Table 1: Composition of yacon tubers

water content (% by weight) 69 to 83 energy (kJ / 100 g) 200 to 230 protein (% by weight) 6.0 to 7.0 carbohydrates in dry matter (% by weight) 70 to 80 fiber (% by weight) 4.0 to 6.0 lipids (% by weight) 0.4 to 1.3

Jakon tubers can be eaten raw, cooked, dehydrated, baked or prepared into drinks, jams, syrups, vinegar, flour, chips, or drink the juice from them.

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Jakon flour is usually prepared by a relatively complicated and lengthy process, usually using bleaches or oxidation retardants to preserve the light color. A simplification of the process is dealt with in CN 105661391, which describes the production of flour from yacon tubers, where the tubers are first cleaned, peeled, cut, treated with a bleach or light fixative (containing citric acid and sodium sulphite), then rinsed, dried in several stages, and grind.

The aim of the presented technical solution is to provide yacon flour without additives.

The essence of the technical solution

The subject of the present technical solution is yacon flour, which contains in dry matter: more than 50 wt. of inulin, 4 to 6 wt. of fiber, 1 to 2 wt. of lipids, 3 to 5 wt. proteins, and carbohydrates.

Said yacon flour is free of bleaches, paint fixatives and oxidation retardants.

In a preferred embodiment, the yacon flour contains trace elements phosphorus, potassium, magnesium, calcium, zinc, manganese, iron.

The yacon flour according to the present technical solution can be prepared by a process in which yacon tubers are washed and peeled, then subjected to juicing, the juiced mass is dried at a temperature in the range of 40 to 70 ° C and dried at 80 to 95 ° C, and the dried mass is ground into flour.

The juicing step makes it possible to obtain yacon juice, which can also be used either for direct consumption or for the production of other products, such as beverages. In the prior art processes of yacon flour, all the liquid phase was evaporated and not recovered.

The juicing step further slows down the oxidation and simplifies and shortens the drying. Drying can thus be started at a lower temperature and dried at a higher temperature. A shorter time is enough to dry at a higher temperature.

Bleaches, paint fixatives and oxidation retardants are not used in the process of preparing yacon flour, these substances are not included in the final product either.

The resulting flour is rather darker, but still acceptable in color to the consumer, and there are no traces of these substances in it, which may be unsuitable for the consumer or may affect the taste of the flour products. In addition, the flour thus prepared can be used, for example, in products and programs for healthy nutrition, because it is purely in its natural state, without the addition of additives modifying its properties.

Drying at a temperature in the range of 40 to 70 ° C (or at 50 to 60 ° C) is usually carried out for 4 to 10 hours.

After grinding the dried mass into flour, it is advantageous to sift the flour, for example through a sieve with a mesh diameter of 1 mm and less, preferably about 0.5 mm.

In a preferred embodiment, the tuber flour is from the yakon variety Graciella or Fiorella.

Jakon flour according to the technical solution is particularly suitable for the production of pastries, especially sweet pastries. In sweet pastries, this flour can partially or even completely replace sugar. Due to the high content of inulin, yacon flour also has a probiotic effect and almost zero caloric value.

Thanks to the method of preparation, yacon flour is, according to the technical solution, free of preservatives, bleaching agents, color fixatives and oxidation retardants. The cinnamon-brown resulting color can naturally color bakery products, which again reduces the need to use other additives and dyes in the industry.

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It was found that the flour prepared in this way is well stored - even after 2 months of storage at room temperature, no changes in consistency were evident, nor was mold contamination detected.

The subject of this technical solution is also a dough for the preparation of pastry containing yacon flour according to the technical solution, and possibly other flour, fat, eggs, salt, and possibly also milk and yeast or baking soda or baking powder. The dough may further contain, for example, chicory syrup or cocoa.

The fat can be, for example, butter, oil, or a dairy product. The dough is free of powdered or granulated sugar (sucrose), or other sweeteners.

The leavened doughs containing yacon flour leaven well and without problems, the sponge doughs are plump. Jakon flour is thus suitable for use in small and large bakeries.

Examples of technical solution

Example 1: Preparation of yacon flour

The tubers of the Fiorella yacon (other varieties have also been tested) are washed and trimmed. After slicing, the tubers are placed in a juicer and the juiced mass is placed on baking paper. The purpose of juicing is to reduce the water content of the further processed mass. The obtained juice can be further used for various purposes. The hot air dryer is set to 55 ° C and a comminuted yak is placed in it, even with baking paper. At a temperature of 55 ° C, the mass is dried for about 5 hours and then the dryer is switched to 90 ° C and the mass is dried so that the mass can be ground. The dried mass is ground in the robot at higher speeds into flour. The ground flour can still be sieved. The sieve used was 0.5 mm in mesh diameter. The mesh size for sieving can be selected as required. The flour is stored in a resealable container. This makes the flour ready for further use.

The dried flour contains more than 50% by weight, the amount of inulin in the dry matter, see Tab. 2. For this reason, it has a sweet taste after tasting. The color resembles cinnamon flour. It tastes like a typical and unmistakable yakon taste. Jakon's taste is further reflected in bakery products.

Chemical analysis showed that 100 g of yacon flour (dry matter 92.63%) contained: 247 mg of phosphorus, 2612 mg of potassium, 77 mg of magnesium, 117 mg of calcium, 9.6 mg of zinc, 1.0 mg of manganese 4.6 mg of iron. The crude protein content in the dry matter is 3.9% by weight, fiber 4.2% by weight, lipids 1.30% by weight, inulin 51.76% by weight.

Table 2: Dry matter and inulin content in yacon tubers

dry matter (% by weight) inulin in fresh tuber mass (% by weight) inulin in dry matter (% by weight) 16.30 8.44 51.76

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Example 2: Yeast dough with yacon flour yacon flour 90 g plain flour 90 g spelled flour 180 g milk 80 ml dried yeast 1 salt 1 g eggs 1 butter 25 g

Workflow:

A portion of the flour, yacon flour, yeast and heated milk forms a yeast. Then add salt, egg yolks, warm milk and butter. The dough is prepared so that it does not stick, it is dusted with flour and left to rise under a cloth. The leavening time varies according to the amount, type and outdoor temperature (45 to 90 minutes). Then it is reworked and covered. It should increase the volume 2.5 times. Subsequently, in the case of filled products, ingredients are added (raisins, almonds, nuts, poppies, etc.). The surface of the product is beaten with beaten egg, placed in an oven preheated to about 200 degrees and baked for 25 to 40 minutes, depending on the type of pastry. For example, rolls without filling can be prepared from the dough.

Example 3: Kefir dough with yacon flour kefir milk (low fat) 250 ml baking soda 1 tablespoon plain flour00 g yacon flour 100 g cocoa 2 tablespoons oil 4 tablespoons eggs 1 piece chicory syrup 1 tablespoon

Pour both flour, chicory syrup, soda and cocoa into the bowl. Everything is mixed well so that no lumps of cocoa remain. Only then are the oil, kefir and eggs mixed in. The resulting dough is poured on a baking sheet lined with baking paper. Bake in an oven heated to 180 ° C for about 35 minutes.

Example 4: Crushed dough with yacon flour oil 4 tablespoons eggs 2 pcs milk 200 ml baking powder 1 pc chicory syrup 2 tablespoons semi-coarse flour 130 g yacon flour 70 g

The cake mold is spread with butter and sprinkled with flour. The oven is preheated to 180 ° C. All ingredients for the dough (oil, milk, flour with baking powder, syrup with eggs) are whipped into a smooth dough. The dough is poured into the prepared mold and placed in an oven heated to 180 ° C. Bake for about half an hour.

Claims (4)

CLAIMS FOR PROTECTION Jakon flour, characterized in that it contains in dry matter: more than 50% by weight, inulin, 54 to 6% by weight, fiber, 1 to 2% by weight, lipids, 3 to 5% by weight, proteins, and carbohydrates. Jakon flour according to claim 1, characterized in that it further contains trace elements phosphorus, potassium, magnesium, calcium, zinc, manganese and iron. me Jakon flour according to any one of the preceding claims, characterized in that it is from the tubers of the yak variety Graciella or Fiorella. Pastry dough, characterized in that it comprises yacon flour according to any one of the preceding claims, fat, eggs, salt, and optionally milk and yeast or baking soda or baking powder.