RU2025069C1 - Method for production of food additive for use in baking - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: saccharification has two phases. The first phase is application of enzyme preparations to boiled mixture of water and flour (rye and wheat, 2:1-1:1) cooled down to 48-50 C. The rate of supplementation with enzyme preparations having amylolytic and proteolytic activity is 0.4-5.0 AAU and 0.006-0.08 PAU per gram or flour respectively. The time of exposure prior to the second phase is 0.5-1.0 h, then the mixture is mixed with thermophillous lactic acid starter (1:1-2:1) before incubation for 2.5-3.5 h at 48-50 C. On incubation, the mixture is boiled for 0.5-3.5 h and cooled down. The second phase involves thermostating for 4-6 h followed with cooking for 2.0-2.5 h. After 1.0-1.5 h of cooking time the substance is supplemented with milk serum or milk (15-20%) or baking yeast (2.0-2.5%). The resulting substance is cooled down and mixed with flour and water (ratio from 10:1.5:5.0 to 10:2:6) and dried until the content of moisture is 8-12%. The process of thermal treatment and drying may be as follows: cooked substance is divided into 5-10 parts, and one part is mixed with flour (ratio 2: 1 to 2:1.2). The resulting mixture is dried by exposure to high temperature (100-120 C) until the content of moisture is 8-12%. Then all other components are added, and after addition of each component the mixture is dried in the same conditions. EFFECT: higher product quality; longer shelf life. 3 cl

Description

 The invention relates to the food industry and can be used in its baking industry as an additive in the production of wheat and rye-wheat bread.

Currently, there is a known method of preparing a food additive used in bakery - rye malt brewing, which involves brewing rye flour with hot water, cooling the resulting mixture, introducing Asp.oryzae mold fungus in it in an amount of 2-3% by weight of the flour, keeping the mixture at ⁵⁰ ° C for 3 hours, heating it to 100 ^{° C,} adding a mixture of 0.5% cumin, semifinished product heating to 120-140 ^{° C} and holding at this temperature for 2-3 hours, with heating and maintaining the semi-finished product is carried out in g hermetically sealed container [1].

 The resulting additive has a pleasant aroma, sweet taste and dark color, similar to the color of the tea leaves cooked with the addition of red rye malt.

 However, this additive cannot be stored for a long time and, in addition, cannot be used instead of sugar and sourdough, which reduces its value and quality.

 Also known is an additive - a baking improver under the trade name "Negropan", which is a dark brown powder obtained by mixing flour from legumes, organic acids, milk proteins, carbohydrates and calcium acetate [2].

 The use of this additive excludes the use of tea leaves and ascorbic acid. The supplement can be stored for 8 months.

 Known additive used to improve the taste, increase yield and slow down the staling of rye-wheat bread. The composition of the improver includes dried fermented tea leaves containing serum and other dairy products - milk, cottage cheese, rennet, as well as a mixture of glycerides [3].

 The above additives, although they can be stored for a long time, however, have an acidic smell, contain a small amount of sugars, which affects their technological properties.

Known method of preparing improver additives - welding, comprising mixing water, wheat or rye meal and stale bread, heating the resulting mixture to 95 ^{° C,} the introduction therein α-amylase and calcium salts, keeping the mixture at this temperature for 2 hours, cooling the mass to 60 ^о С and the addition of amyloglucosidase and magnesium salt to it, thermostating for 8 h, heating the resulting semi-finished product to 95 ^о С and cooling to room temperature [4].

 The resulting additive contains a significant amount of sugar, but it does not have an intense odor and cannot be stored for a long time due to high humidity or the presence of a large amount of sugar.

The closest to the invention, the technical solution chosen as the prototype, is a method for preparing improving bread quality additive, comprising mixing rye or wheat flour, or stale bread, or mixtures thereof with water, heating the latter to form welding, its cooling to 90 ^{° C} and saccharification, which is carried out in two stages, the first of which is introduced into a cooled welding amylolytic enzyme preparation with the capacity (α-amylase) and calcium salt, the tea leaves is maintained for 2 hours and cooled to 60 C., a second stage in the tea leaves making amyloglucosidase (glucoamylase), magnesium salt, and incubated for 8 hours, after which welding is heat-treated saccharified by heating to ^{95 °} C to complete inactivation of enzymes and cooking at a temperature of 70-180 ^{° C} for 3 h until the desired color appears [5].

 The additive contains a significant amount of sugar, has a malt flavor and odor, is used in the preparation of products with the addition of rye flour.

 However, the known additive cannot be stored for a long time due to high humidity or the high availability of sugar. In addition, it does not contain low molecular weight protein components, which reduces its nutritional value.

 The aim of the invention is to improve the quality and increase the shelf life of the food additive.

The essence of the method lies in the fact that the food supplement is prepared by mixing water, rye flour (or stale rye bread) and wheat flour, which are taken in a ratio of 2: 1-1: 1, heating the resulting mixture until a gelatinized mass is formed, cooling it to 48 -50 ^о С, introducing at the first saccharification stage the mass of additional enzyme preparations with amylolytic and proteolytic activities at the rate of 0.4-5.0 U.A. per 1 g and 0.006-0.08 U.P. per 1 g of grain product, aging mass for 0.5-1 h, then before the second stage of saccharification Nia fermented tea leaves by mixing the pulp with the thermophilic lactic ferments in a ratio of from 1: 1 to 2: 1, the resulting fermented tea leaves are incubated for 2.5-3.5 hours at a temperature of 48-50 ^{° C,} then heated until complete inhibition of lactic acid bacteria, the second stage of saccharification of the tea leaves is carried out at a temperature of 57-60 ^about C for 4-6 hours, while glucoamylase is introduced into it.

 Then the tea leaves are heated to a boil and subjected to cooking, and after 1.0-1.5 hours from the start of cooking, the whey or milk is additionally added to the mass in the amount of 15-20% and / or baker's yeast in the amount of 2.0-2.5 % of the mass of tea leaves. Cooking of the semi-finished product is carried out until a brown or dark brown mass is obtained.

 After that, the resulting additive is cooled to room temperature and mixed with flour and water in a ratio of 10: 1.5: 5.0 to 10: 2: 6, respectively, and dried to a moisture content of 8-12%.

In order to enhance the bread smell of a food additive, the preparation of saccharified tea leaves is carried out for 2.0-2.5 hours, then the tea leaves are divided into 5-10 hours, one of which is mixed with flour in a ratio of 2: 1 to 2: 1.2 and the resulting mixture was dried by storage at a temperature of 100-120 ^{° C} until the moisture content of 8-12%, after which the dried product is introduced into the remaining part of the welding, the mixture was dried after each administration at the same conditions.

PRI me R 1. Prepare food infusion by mixing 100 kg of rye and 50 kg of wheat flour II grade in a ratio of 2: 1 with 225 liters of water. The resulting mixture was heated to gelatinize the mass and cooled to 56 ^C. In the first step in saccharification welding amilorizin P10h weight administered at the rate 5.0 units. amylolytic activity (AS) and 0.08 units. proteolytic activity (PS) per 1 g of flour in tea leaves, incubated for 1 h and after cooled to a temperature of 50 ^about C.

Before the second step of saccharification cooled fermented tea leaves by mixing with the thermophilic lactic ferments in a ratio of 1: 0.5, and incubated for 3.5 hours at 50 ° ^C.

Leaven is prepared by welding flour Delbruccki kind of lactic acid bacteria and incubating ^at 50 ° C for 4 hours.

Then the fermented tea leaves are boiled for 1.0 h until complete inhibition of lactic acid bacteria. A second saccharification step welding is carried out by cooling it to a temperature of 60 ^{° C} and introducing into it additionally glucoamylase of 2.5 units. glucoamylase activity (HCl) per 1 g of flour in tea leaves. The saccharification of the tea leaves is carried out for 6 hours.

Saccharified and fermented tea leaves in an amount of 685 kg and heated to reflux at 150 ^{° C} is carried out it cooked for 6 hours. The after 1.5 hours from the start of cooking to make a semifinished additional 112.5 liters (20%) of whey.

 The performance of the additive is shown in the table.

PRI me R 2. A food supplement is prepared in the same way as shown in example 1, only use wheat flour and water in an amount of 100 kg and 300 l in a ratio of 1: 3. In the first step of welding the saccharification mixture after heating and gelatinization of the starch was cooled to 52 ^{° C,} amilorizin P10h added at 0.4 units. AS and 0.006 units PS for 1 g of flour in tea leaves. The first stage of saccharification of the tea leaves is carried out for 0.5 h and it is cooled to a temperature of 48 ^about C.

Before the second step of saccharification cooled fermented tea leaves by mixing with the thermophilic lactic ferments in the ratio 1: 1 and incubated for 2.5 hours at 48 ^° C fermented tea leaves was refluxed for 0.5 hours until complete inhibition of lactic acid bacteria. A second saccharification step welding is carried out by cooling it to a temperature of 57 ^{° C} and introducing into it at the rate of 2.0 glucoamylase units. FPP per 1 g of flour. The saccharification of the tea leaves is carried out for 4 hours.

Cooked semifinished product in an amount of 1,000 kg is carried out at a temperature of 120 ^C. After 1.0 hours from the start of cooking is administered additionally whey in an amount of 150 liters (15%). Cooking is carried out for 4 hours to achieve a brown food supplement.

 Indicators of food additives are given in the table.

 PRI me R 3. A food supplement is prepared in the same way as shown in example 1, only milk is used instead of whey.

After cooking, the additive in the amount of 600 kg is cooled to room temperature and mixed with rye flour (120 kg) and water (360 l) in a ratio of 10: 2: 6. The resulting flour mixture is dried on a roller dryer at a heating vapor pressure of 3.0 atm. and a temperature of ^about 138 C to achieve a moisture content of 12%.

 Then, the dried food supplement is pulverized.

 Indicators of food additives are given in the table.

 PRI me R 4. A food supplement is prepared in the same way as shown in example 2, only milk is used instead of whey.

 Indicators of food additives are given in the table.

 PRI me R 5. The food additive is prepared in the same way as in example 1, only when preparing the tea leaves instead of rye flour use rye bread, which is taken in the amount of 140 kg, and instead of milk whey - baker's yeast in the amount of 17.1 kg (2.5%).

 Indicators of food additives are given in the table.

 PRI me R 6. A food supplement is prepared in the same way as shown in example 2, only instead of flour take rye bread in an amount of 140 kg, and yeast is introduced in an amount of 20 kg (2.0%).

After cooking, the additive in an amount of 1,035 kg was cooled and mixed with 156 kg of wheat flour and 518 liters of water in a ratio of 10: 1.5: 5.0, and dried by the addition of heating steam of 2.5 bar and the temperature ^about 134 C to achieve a moisture content of 8% . Then the additive is ground to a powder state.

 Indicators of food additives are given in the table.

 PRI me R 7. The food additive is prepared in the same manner as in example 3, only together with milk, 25 kg (2.5%) of baker's yeast is introduced into the semi-finished product, and the product is dried on a spray dryer, after drying the product is not crushed.

 Indicators of food additives are given in the table.

 PRI me R 8. A food supplement is prepared in the same way as shown in example 6, only together with baker's yeast, whey in the amount of 150 l. The product is dried on a freeze dryer.

 Indicators of food additives are given in the table.

PRI me R 9. A food additive is prepared in the same way as in example 2, only cooking is carried out for 2 hours, and then the welding is divided into 5 hours (1000: 5 = 200 kg) and 1 hour (200 kg ) was mixed with 100 kg of rye flour (ratio 2: 1), then the resulting mixture is dried by maintaining at ¹²⁰ ° C until a moisture content of 12%. After that the dried product is mixed with 1 hour. The welding and dried again by keeping the flour mixture at ¹²⁰ ° C until a moisture content of 12%. The last operation is repeated 3 more times. After that, the food supplement is crushed into powder.

 Indicators of food additives are given in the table.

PRI me R 10. A food additive is prepared in the same manner as shown in example 1, only the cooking is 2.5 hours, and then the welding is divided into 10 hours (685: 10 = 68.5 kg) and 1 hour it (68.5 kg) was mixed with 46.2 kg of rye flour (ratio 2: 1.2), the resulting mixture was dried by maintaining the mixture at a temperature of ^about 100 C to achieve a moisture content of 8%. After that, the dried product is mixed with 1 hour of welding and again dried by keeping the mixture at a temperature of 100 ^about C until a moisture content of 8% is reached. The last operation is repeated another 8 times, after which the food supplement is crushed into powder.

 Indicators of food additives are given in the table.

Mixing a grain product (rye flour together or separately with wheat flour or rye bread) with water, then heating the mixture to form a gelatinized mass and cooling it to 48-50 ^{о are} necessary to obtain a substrate with certain properties that are optimal for the action of amylolytic and proteolytic enzymes, as well as the activity of thermophilic lactic acid bacteria.

Using nezavarennoy water and flour mixture, and cooled gelatinized mass to a temperature less than 48 ^{° C} or 50 ^{° C} will not yield pulp with the desired properties and thus does not ensure the achievement of the goal - improving the quality and shelf life of the finished dietary supplement.

Additional introduction into cooled to 48-50 ^C. gelatinized mass protease conjunction with amylase of calculation units 0.4-5.0. amylolytic activity and 0.006-0.08 units. proteolytic activity and maintaining the mass after the first saccharification step during 0.5-1.0 hours at a temperature of 48-50 ^{° C} necessary for forming a medium with a certain viscosity and for accumulating the hydrolysis products (sugars, dextrins, low molecular weight nitrogen compounds) in sufficient quantity .

 If the introduction of a proteolytic enzyme is excluded at the first saccharification stage, and enzymes are used in amounts less than or greater than those given in the claims, the necessary balance of hydrolysis products will not be achieved, providing an environment with certain properties necessary for the life of thermophilic lactic acid bacteria providing the accumulation of organic acids, taste and aroma-forming compounds. As a result, it is not possible to obtain a good quality food supplement with a long shelf life.

Fermentation welding before the second stage of its saccharification by mixing pulp with thermophilic lactic ferments in the ratio 1: 1-2: 1, and subsequent incubation for 2.5-3.5 hours at a temperature of 48-50 ^{° C} provides additional degradation of structural components of grain material , the accumulation of organic acids of a certain composition, taste and aroma-forming compounds.

 As a result of the fermentation stage with the indicated parameters, a medium is formed with a certain acidity level, optimal for the action of glucoamylase, as well as with the presence of substances that form its properties during heat treatment of the tea, which is necessary to obtain a high-quality food additive with a long shelf life.

 At the boiling stage of fermented saccharified tea leaves, inhibition of microorganisms occurs. If this technique is excluded or carried out for a period that does not provide inhibition of microorganisms, then the accumulation of acids will continue at the second saccharification stage, which subsequently will adversely affect the quality of the additive.

Carrying out the second step of welding saccharification by cooling to 57-60 ^{° C,} introducing into it at the rate of 2.0-2.5 glucoamylase units. glucoamylase activity and thermostating for 4-6 hours allows you to accumulate glucose in an amount sufficient for the melanoidin formation reaction to occur during the cooking of the additive and to preserve the residual amount of glucose, which gives the additive the necessary sweetness.

 The second stage of saccharification of the tea leaves without preliminary fermentation, boiling, cooling, and also for a period of less than 4 hours and more than 6 hours, will not allow the formation of a complex of substances (organic acids, sugars), precursors of flavoring and aromatic substances), which are necessary to obtain a food supplement with new properties (high aromaticity, long shelf life, etc.).

 At the stage of cooking saccharified tea leaves, its browning occurs, additional formation of taste and aroma-forming substances. The combination of techniques and parameters preceding the brewing of saccharified tea leaves allows one to achieve a characteristic qualitative combination of a complex of substances and their quantity, which form new properties of the additive, its high quality and long shelf life.

 The use of whey or milk in an amount of 15-20% and / or baking, wine and other yeast in an amount of 2.0-2.5% in the process of cooking saccharified tea leaves allows you to get a more aromatic and dark-colored additive. The introduction of dairy components or yeast after 1.0-1.5 hours from the start of cooking increases the effect of their use, thereby creating more optimal conditions for the ongoing reactions between the introduced products and the components of the additive, which ultimately increases its quality and increases the shelf life .

 Drying the finished additive to a moisture content of 8-12% provides an additional increase in its technological properties and an increase in the shelf life. Pre-mixing the additive after it is cooled to room temperature with flour (rye or wheat) and water in a ratio of 10: 1.5: 5-10: 2: 6, respectively, accelerates the drying process, improves the quality and shelf life of the additive. Otherwise, during the drying process, caramelization of sugars contained in the additive will occur, intensive volatilization of aroma-forming compounds will occur, which will ultimately worsen the properties of the food additive and reduce its shelf life.

 The method of drying the flour mixture (using roller, spray and other dryers) does not affect the quality of the food additive.

Using the method of heat treatment of saccharified tea leaves and drying them expands the options for its preparation, without compromising the quality of the additive. When mixing 1 / 5-1 / 10 hours of the additive after preliminary heat treatment and the introduction of dairy products or yeast with flour in a ratio of 2: 1-2: 1.2, and drying the flour mixture at a temperature of 100-120 ^about to reach a moisture content of 8- 12% is a product of a certain color and smell. Repeated mixing (4–9 times) of the dried product with tea leaves and drying after each introduction under the same conditions make it possible to obtain an additive with an intense odor and brown color.

 Thus, the implementation of the method of preparing a food additive in accordance with the above methods and parameters allows you to get an additive with new properties - a characteristic malt smell, sweet-sour taste, brown or dark brown color, long shelf life (up to 0.5-1.0 years) . The achievement of high quality indicators of food additives is due to the combination of the use of a number of components (grain raw materials, dairy products, yeast, enzymes), thermophilic lactic acid starter culture and methods that allow the implementation of processes aimed at obtaining a number of substances (sugars, organic acids, nitrogen-containing, flavoring and aromatic and other compounds), forming new properties of food additives.

Claims (3)

1. A METHOD FOR PREPARING A FOOD ADDITIVE USED IN BAKERY, comprising mixing a grain product with water, heating the resulting mixture to form a gelatinized mass, cooling and saccharification in two stages, in the first of which α-amylase is introduced into the cooled mass, after which , at the second stage, the resulting saccharified tea leaves is cooled, glucoamylase is introduced into it and thermostated, after saccharification, the tea leaves are heat treated by heating and cooking and cooling the obtained wok, characterized in that, in order to improve the quality and increase the shelf life of the additive, the gelatinized mass is cooled to 48 - 50 ^o С, at the first saccharification stage, a protease is additionally introduced into the mass, α-amylase is taken from the calculation of 0.4 - 0, 5 units amylolytic activity, and protease - 0.006 - 0.08 units. proteolytic activity per 1 g of the grain product, keeping the mass after the first stage is carried out for 0.5 - 1.0 h, before the second stage of saccharification, the tea leaves are fermented by mixing the mass with thermophilic lactic acid starter in a ratio of 1: 1 to 2: 1, incubated for 2.5 - 3.5 hours at 48-50 ^° C and boiled until complete inhibition of lactic acid bacteria, the second saccharification stage is carried out for 4-6 hours at 57-60 ^° C, and after 1.0 - 1.5 h from the start of cooking, the whey or milk is additionally introduced into the mass in the amount of 15 - 20% and / or others burns in an amount of 2.0 - 2.5% by weight of the tea leaves.  2. The method according to claim 1, characterized in that the obtained additive is mixed with flour and water taken in a ratio of 10: 1.5: 5 to 10: 2: 6, and the obtained flour mixture is dried to reach a moisture content of 8-12 % 3. The method according to claim 1, characterized in that, in order to enhance the bread smell of the additive, the saccharified tea leaves are cooked for 2.0 - 2.5 hours, after the tea leaves are cooked, they are divided into 5-10 parts, one of the parts of the tea leaves is mixed with flour in a ratio of 2: 1 to 2: 1.2, dried the resulting mixture by aging at 100 - 120 ^o C until a moisture content of 8 - 12 is reached, and then the remaining parts of the tea leaves are introduced into it and the mixture is dried after each introduction at the same conditions.

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