RU2649191C1 - Composition for producing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Composition for the production of bakery products contains baking wheat flour, yeast, granulated sugar, table salt, drinking water and an algae-based additive. Liquid in an amount of 59 % by weight of the flour contains an additive in the form of an extract of algae Ulva lactuca and drinking water with ratio of extract : water 2.5:97.5–5:95. Extract is obtained by extracting the prepared algae Ulva lactuca 96 % with ethyl alcohol in the ratio of raw materials : extractant 1:2 at a temperature of 18–22 °C for 8 hours. Content of the components is, kg/100 kg of the finished product: baking wheat flour – 66.67; yeast – 0.66; granulated sugar – 0.33; table salt – 0.99; drinking water – 37.36–38.35; extract of algae Ulva lactuca – 0.98–1.97.

EFFECT: invention makes improves the biological value of the finished product while providing high organoleptic parameters.

1 cl, 4 tbl

Description

The invention relates to the food industry, in particular to baking, and can be used for the production of bakery products for preventive nutrition.

The current state programs, in particular, the resolution of the Chief State Sanitary Doctor of the Russian Federation of N 31 “On measures for the prevention of diseases caused by micronutrient deficiency, the development of functional food production, testify to the extreme importance of a complete diet for maintaining public health” and specialized purposes ”(Order of the Government of the Russian Federation: [federal law: adopted by the State Duma on October 25, 2010: as of December 8, 2020] - M .: 2010. - 5 p.).

The concept of ensuring sanitary and epidemiological well-being of the population through the development of functional and specialized bakery in the Russian Federation until 2020 ”(Resolution of the Chief State Sanitary Doctor of the Russian Federation of June 14, 2013 No. 31 “On measures to prevent diseases caused by micronutrient deficiencies, the development of functional and specialized purpose ").

Marine resources of the Far East represent one of the main natural values of the Russian Federation. Seafood, or aquatic organisms, are in demand today as independent food products and as sources of biologically active substances. The accumulated potential of raw materials of marine origin, including the results of fundamental and applied research, is relevant for the production of new generation products based on them, which will help solve the problem of healthy nutrition of the Russian population (Gulyakov, MB The effect of the marine food supplement “Marine Force” on the functional state of a person and his higher nervous activity / MB Gulyakov, NL Solovyova // Market of dietary supplements. - 2002. - No. 5. - P. 7.).

The known composition of the test for the production of preventive bakery products containing an algae-based additive in the form of microalgae powder Spirulina platensis, baking wheat flour, yeast, table salt and water (see RF patent 2450522, IPC A21D 2/36, A21D 8/02 )

As the closest analogue, a composition for making dough for wheat bread containing baking wheat flour, dried baker's yeast, granulated sugar, table salt, drinking water and an algae-based supplement, which uses Fukolam-S dietary supplement, which is a composition of polysaccharides of brown alga Fucus evanescens.

However, analogues do not make up for the lack of iodine in the body.

The task to which the invention is directed is the development of the formulation of bakery products intended for preventive nutrition.

The technical result that is manifested in solving the problem is expressed in increasing the nutritional and biological value of the finished product while ensuring high organoleptic characteristics.

The problem is solved in that in the composition for the production of bakery products containing baking wheat flour, yeast, granulated sugar, table salt, drinking water and an additive based on algae, a liquid in the amount of 59% by weight of flour contains an additive in the form of an algae extract Ulva lactuca and drinking water with an extract: water ratio of 2.5: 97.5-5: 95, the extract obtained by extracting the prepared algae Ulva lactuca with 96% ethyl alcohol in the ratio of raw material: extractant 1: 2 at a temperature of 18-22 ° C for 8 hours.

In addition, the content of the components is, kg / 100 kg of the finished product:

baking wheat flour - 66.67;

yeast 0.66;

granulated sugar - 0.33;

edible salt - 0.99;

drinking water - 37.36-38.35;

Ulva lactuca algae extract - 0.98-1.97.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

Moreover, the distinctive features of the claims provide an increase in the nutritional and biological value of the finished product.

Water extracts of algae contain in effective amounts lipids, carbohydrates, dietary fiber, vitamins, amino acids, macro- and microelements.

Carotene, vitamin D, and tocopherol are found in algae. It contains water-soluble vitamins: thiamine, riboflavin, pantothenic acid, adermin, niacin, folic acid, biotin, choline, inositol, lipoic acid, vitamin B ₁₂ , vitamin C.

The content of minerals in green algae varies from 18.06-30.04%. However, the leader, of course, is iodine, the concentration of which on average is 800-1000 mg / kg.

When developing food products enriched with iodine, including bakery products, an important step is to determine the iodine content and its safety in the product. It is known that both a deficiency and an excess of iodine are undesirable for the human body. Lack of - leads to the emergence of various iodine deficient diseases, and excess - to hyperfunction of the thyroid gland. In the scientific and technical literature there are various data on the loss of iodine during the cooking of food products. In particular, on the one hand, it follows that up to 46% of iodine is lost during baking of bakery products, and on the other hand, that significant losses of iodine do not occur during baking and storage of bakery products (Tsukanova, L.N. bakery products based on the modeling of recipe mixtures / Candidate of Technical Sciences: 05.13.01 / Lyudmila Nikolaevna Tsukanova. - M., 2010. - 188 p.).

The features of the dependent claim provide high organoleptic characteristics of the finished product.

Figure 1 shows an assessment of the growth of ciliates Tetrahymena pyriformis in the algae extract Ulva lactuca.

Figure 2 shows the assessment of the growth of ciliates Tetrahymena pyriformis in a bakery product with the addition of the algae extract Ulva lactuca.

Figure 3 shows the assessment of the growth of ciliates Tetrahymena pyriformis in the studied samples during 4 days of storage.

For the preparation of bakery products used the following feedstock:

Premium baking wheat flour - GOST R 52189;

dried baking yeast - GOST 28483;

granulated sugar - GOST 21-94;

table salt - GOST R 51574;

drinking water - SanPiN 2.1.4.2652-10;

Ulva lactuca algae extract.

The production process of bakery products includes the following technological operations.

The preparation of raw materials for production is carried out in accordance with technological instructions for the production of bread and bakery products.

Pre-prepared extract. For this, the algae Ulva lactuca was thoroughly cleaned of epiphytes, small invertebrates and sand particles, washed with sea water and then heated for 2 minutes in boiling water to inactivate the enzymes. The algae treated in this way were dried to a dry air state.

Dried with thallium was ground using a laboratory mill to a particle size of 0.5-1 mm and extracted with 96% ethanol in the ratio of feed: extractant 1: 2 at a temperature of 18-22 ° C for 8 hours with continuous stirring. The extract was separated on a Buchner funnel under vacuum.

Dosing of raw materials is made: baking wheat flour, dried baker's yeast, granulated sugar, and common salt. The components are mixed for 1 minute, liquid is added in an amount of 59% by weight of the flour in the form of drinking water and Ulva lactuca algae extract. Knead the dough for 5-7 minutes.

The dough is put on fermentation at a temperature of 28 ° C and a humidity of 75-80% for 90-100 minutes. After they produce a warming and cutting the dough (dividing into pieces, rounding). Next, the test piece is sent for proofing at a temperature of 34-35 ° C and air humidity of 75-80% for 45-55 minutes.

Bakery products are baked in a humidified chamber at a temperature of 200 ° C for 30-35 minutes.

Finished products are laid on trays.

Examples of recipes for bakery products are shown in table 1.

Table 1

Bakery Recipe Examples

Investigated the samples.

Organoleptic characteristics are given in table 2.

table 2

Organoleptic characteristics of bakery products

After analyzing the data of table 1, we can conclude that in examples 1 and 2, the introduction of the Ulva lactuca algae extract into the dough positively affects such organoleptic characteristics as the color and elasticity of the crumb, taste and aroma.

According to the recommendations on rational food consumption standards that meet modern requirements for a healthy diet, the recommended volume of bakery products per year per person is 95-105 kg or about 270 g / day. (Order of the Ministry of Health and Social Development of the Russian Federation of 02.08.2010 N 593н “On approval of recommendations on rational norms of food consumption that meet modern requirements of healthy nutrition”).

The iodine content in the finished product is shown in table 3.

Table 3

The iodine content in the finished product

Based on the research and calculations, it can be concluded that wheat bread with the addition of Ulva lactuca algae extract with an extract: water ratio of 2.5: 97.5-5: 95 physiologically better satisfies the daily requirement for iodine, since the iodine content in they are more close to the daily norm (0.150 mg).

At the same time, when exceeding the minimum values of the declared intervals, iodine deficiency is felt, and when exceeding the maximum values of the declared intervals, the organoleptic characteristics deteriorate.

Safety and general biological value are of particular importance (Unified sanitary and epidemiological and hygienic requirements for goods subject to sanitary and epidemiological surveillance (control) MP23.1. 1915-04; Unified sanitary and epidemiological and hygienic requirements for goods subject to sanitary and epidemiological surveillance (control) MRTS - 1472s.).

Assessing the possibility of using the extract in the composition of bread, first of all, implies its safety. Therefore, the safety assessment of the algae extract Ulva lactuca was carried out using the protozoa model Tetrahymena pyriformis.

Slowing the growth of ciliates in FIG. 1 can be explained by the presence of alcohol in the sample, which negatively affected the growth of individuals, however, no mutations and death of single cells were observed.

In FIG. 2 signs of toxicity are absent. Infusoria is active, mobile, mutations and death of single cells are not observed. The test product with Ulva lactuca extract is biologically safe for human health.

In determining the relative biological value (OBC), the A.D. Ignatieff - "cultivation of the simplest Tetrahymena pyriphormis in a solution of 0.1% PV (peptone water) and the studied components." This method proves the correct choice of raw materials, its components (their concentrations and ratios).

The research results are shown in table 4.

Table 4

Assessment of the growth and development of ciliates in the studied products

It was established that the developed extract from the algae Ulva lactuca and bread with the addition of the developed extract at the ratio of extract: water - = 5: 95 beneficially affect Tetrahymena pyriformis, no mutations were detected.

As can be seen from the above data, bread with the addition of the extract not only does not negatively affect the living cell of the test object Tetrahymena pyriformis, but rather stimulates its growth, which directly indicates the positive effect of the Ulva lactuca extract on the immune and genetic characteristics of the living cell.

The product is tested for safety and can be used to expand the range of bakery products in the baking industry, and it can also be attributed to food products of dietary preventive nutrition, with serious iodine deficiency (in accordance with TR TS 027/2012).

Claims (8)

1. Composition for the production of bakery products containing baking wheat flour, yeast, granulated sugar, table salt, drinking water and an algae-based additive, characterized in that the liquid in an amount of 59% by weight of the flour contains an additive in the form of an Ulva algae extract lactuca and drinking water with an extract: water ratio of 2.5: 97.5-5: 95, moreover, the extract is obtained by extracting the prepared algae Ulva lactuca with 96% ethyl alcohol in the ratio of raw material: extractant 1: 2 at a temperature of 18-22 ° C for 8 hours. 2. The composition according to claim 1, characterized in that the content of the components is, kg / 100 kg of the finished product: baking wheat flour - 66.67; yeast 0.66; granulated sugar - 0.33; edible salt - 0.99; drinking water - 37.36-38.35; Ulva lactuca algae extract - 0.98-1.97.

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