RU2503256C2 - Swollen food product preparation method - Google Patents
Swollen food product preparation method Download PDFInfo
- Publication number
- RU2503256C2 RU2503256C2 RU2011138733/13A RU2011138733A RU2503256C2 RU 2503256 C2 RU2503256 C2 RU 2503256C2 RU 2011138733/13 A RU2011138733/13 A RU 2011138733/13A RU 2011138733 A RU2011138733 A RU 2011138733A RU 2503256 C2 RU2503256 C2 RU 2503256C2
- Authority
- RU
- Russia
- Prior art keywords
- amaranth
- flour
- food product
- product
- dough
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title 1
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 28
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 28
- 235000012735 amaranth Nutrition 0.000 claims abstract description 28
- 239000004178 amaranth Substances 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims abstract description 5
- 238000001125 extrusion Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012777 crisp bread Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 206010041235 Snoring Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000001192 hot extrusion Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Изобретение относится к пищевой промышленности и может быть использовано при производстве диетических экструдированных продуктов с добавлением амарантового обогатителя.The invention relates to the food industry and can be used in the production of extruded dietary products with the addition of amaranth enrichment.
Хлебцы - современный экструдированный продукт здорового и диетического питания.Crispbread is a modern extruded product of healthy and dietary nutrition.
Способ приготовления хлебцев включает формование теста путем пропуска его через сопло экструдера. Для приготовления теста используются крахмал содержащее сырье - кукурузную и рисовую крупы, картофельные хлопья и др.A method of making bread includes forming a dough by passing it through an extruder nozzle. To prepare the dough, starch is used containing raw materials - corn and rice groats, potato flakes, etc.
Хлебцы с добавлением муки амаранта эго новый продукт здорового питания.Crispbread with the addition of ego amaranth flour is a new healthy food product.
Известны хлебцы амарантовые, приготовленные с введением в мучную основу, включающую кукурузную и рисовую крупы, муки амаранта (ТУ9118-001-6603222-10).Known amaranth bread, prepared with the introduction of a flour base, including corn and rice groats, amaranth flour (TU9118-001-6603222-10).
Количество муки амаранта в рецептуре известного продукта ограничено условием получения продукта с пористой структуры и увеличением объема экструдированной смеси в 3-4 раза. Увеличение содержания муки амаранта в известном вспученном продукте является фактором, сдерживающим порообразование в процессе экструзии теста.The amount of amaranth flour in the formulation of a known product is limited by the condition of obtaining a product with a porous structure and an increase in the volume of the extruded mixture by 3-4 times. The increase in the content of amaranth flour in the known expanded product is a factor that restrains pore formation during the extrusion of the dough.
Кроме того, наличие жира в муке семян амаранта приводит при хранении к появлению горького привкуса из-за прогоркания жиров, что снижает длительность хранения продукта.In addition, the presence of fat in the flour of amaranth seeds during storage leads to the appearance of a bitter taste due to rancidity of fats, which reduces the shelf life of the product.
Задача изобретения - повышение биологической ценности вспученных продуктов за счет увеличения содержания амарантового обогатителя.The objective of the invention is to increase the biological value of expanded products by increasing the content of amaranth enrichment.
Технический результат - повышение пористости и срока хранения продукта.The technical result is an increase in porosity and shelf life of the product.
Технический результат достигается тем, что в способе приготовления вспученного пищевого продукта, включающем экструдирование теста с амарантовым обогатителем, в качестве последнего используют смесь крахмальной фракции и оболочек семян амаранта с содержанием жира не более 2% и размером частиц до 800 мкм и при соотношении последних 6:1-5:1 соответственно.The technical result is achieved by the fact that in the method for preparing the expanded food product, including extruding the dough with an amaranth enrichment, the mixture of starch fraction and shells of amaranth seeds with a fat content of not more than 2% and a particle size of up to 800 microns and with a ratio of the last 6 is used as the latter: 1-5: 1 respectively.
Сущность технического решения заключается в том, что в качестве амарантового обогатителя используется амарантовая мука с содержанием жира не более 2%, которая является продуктом переработки семян амаранта согласно известной технологии (описание изобретения к патенту RU 2363724, МПК C11B 1/00 (2006.01), C11B 1/06 (2006.01), C11B 1/10 (2006.01)). Использование в рецептуре вспученного продукта в качестве муки амаранта смеси крахмальной фракции и оболочек семян амарант позволяет уменьшить содержание жира в тесте и, как следствие, повысить порообразование в нем в процессе экструдирования и увеличить срок храпения готового продукта. При этом мучная основа теста может содержать амарантового обогатителя до 100%.The essence of the technical solution lies in the fact that amaranth flour with a fat content of not more than 2%, which is a product of processing amaranth seeds according to the known technology (description of the invention to patent RU 2363724, IPC C11B 1/00 (2006.01), C11B, is used as an amaranth fortifier 1/06 (2006.01), C11B 1/10 (2006.01)). The use of a mixture of starch fraction and shells of seeds of amaranth as an amaranth flour in the formulation of an expanded product makes it possible to reduce the fat content in the dough and, as a result, increase pore formation in it during extrusion and increase the snoring time of the finished product. At the same time, the flour base of the test may contain an amaranth fortifier up to 100%.
Примеры осуществления способа.Examples of the method.
Пример 1. Методом горячей экструзии изготавливаются хлебцы. Мучная основа для приготовления теста содержит:Example 1. The method of hot extrusion made bread. The flour base for making dough contains:
Смесь крахмальной фракции и оболочек семян имеет размер частиц до 800 мкм.The mixture of starch fraction and seed coat has a particle size of up to 800 microns.
Экструдируют тесто влажностью 20%.Extrude the dough with a moisture content of 20%.
Продукты в форме хлебцов имееют пенообразную пористую структуру.The bread-shaped products have a foamy porous structure.
Пример 2.Example 2
Мучная основа для приготовления теста содержит:The flour base for making dough contains:
Смесь крахмальной фракции и оболочек семян имеет размер частиц до 800 мкм.The mixture of starch fraction and seed coat has a particle size of up to 800 microns.
Экструдируют тесто влажностью 20% с получением продукта в виде палочек.Extrude the dough with a moisture content of 20% to obtain the product in the form of sticks.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2011138733A RU2011138733A (en) | 2013-04-20 |
| RU2503256C2 true RU2503256C2 (en) | 2014-01-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2503256C2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2760433C1 (en) * | 2020-12-28 | 2021-11-25 | Общество с ограниченной ответственностью "Домашняя Кухня" | Extruded food product based on oil plant cake and method for its manufacture |
| RU2776453C1 (en) * | 2021-10-13 | 2022-07-21 | Валерий Михайлович Мусин | Amaranth food product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5069923A (en) * | 1990-09-17 | 1991-12-03 | American Amaranth, Inc. | Apparatus and process for expanding raw amaranth |
| RU2363724C2 (en) * | 2007-04-13 | 2009-08-10 | ООО "Русская олива" | Amaranth seeds processing method |
| WO2010051181A1 (en) * | 2008-10-31 | 2010-05-06 | The Quaker Oats Company | Expansion of extruded cereals with good source of fiber |
| BY14561C1 (en) * | 2009-08-10 | 2011-06-30 | State Scient Institution Central Botan Gardens Of Nas Of Belarus | Method of producing extrudate based on amaranth graded native flour |
-
2011
- 2011-09-22 RU RU2011138733/13A patent/RU2503256C2/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5069923A (en) * | 1990-09-17 | 1991-12-03 | American Amaranth, Inc. | Apparatus and process for expanding raw amaranth |
| RU2363724C2 (en) * | 2007-04-13 | 2009-08-10 | ООО "Русская олива" | Amaranth seeds processing method |
| WO2010051181A1 (en) * | 2008-10-31 | 2010-05-06 | The Quaker Oats Company | Expansion of extruded cereals with good source of fiber |
| BY14561C1 (en) * | 2009-08-10 | 2011-06-30 | State Scient Institution Central Botan Gardens Of Nas Of Belarus | Method of producing extrudate based on amaranth graded native flour |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2760433C1 (en) * | 2020-12-28 | 2021-11-25 | Общество с ограниченной ответственностью "Домашняя Кухня" | Extruded food product based on oil plant cake and method for its manufacture |
| RU2776453C1 (en) * | 2021-10-13 | 2022-07-21 | Валерий Михайлович Мусин | Amaranth food product |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2011138733A (en) | 2013-04-20 |
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| PC41 | Official registration of the transfer of exclusive right |
Effective date: 20181002 |