Method of making ossetian pie with filling
By adding hydrated inulin to the dough and purslane to the filling, and baking at higher temperatures, the Ossetian pie's organoleptic and nutritional properties are enhanced, addressing the issues of low baking temperatures and ingredient insufficiency in traditional methods.
Patent Information
- Authority / Receiving Office
- RU · RU
- Patent Type
- Patents
- Current Assignee / Owner
- FEDERALNOE GOSUDARSTVENNOE BYUDZHETNOE OBRAZOVATELNOE UCHREZHDENIE VYSSHEGO OBRAZOVANIYA GORSKIJ GOSUDARSTVENNYJ AGRARNYJ UNIV
- Filing Date
- 2025-11-18
- Publication Date
- 2026-06-29
AI Technical Summary
Existing methods for preparing Ossetian pies result in reduced organoleptic properties and biological value due to low baking temperatures and long durations, as well as insufficient functional ingredients.
Incorporating hydrated inulin into both the dough and filling, and using purslane leaves and stems in the filling, comprising a specific ratio of premium wheat flour, hydrated inulin, pressed yeast, Ossetian cheese, purslane, and butter, and baking at a higher temperature for a shorter duration.
Enhances the organoleptic and functional properties of the Ossetian pie by improving nutritional value and providing anti-inflammatory, soothing, and antibacterial benefits through the use of purslane and hydrated inulin, while maintaining product quality.
Abstract
Description
[0001] The invention relates to the food industry and can be used in the production of flour products from yeast dough with various fillings in the public catering system.
[0002] There are known methods for preparing various flour products with a wide range of fillings.
[0003] Kartofdzhyn (North Ossetian dishes) is a well-known method for making pies with minced cheese and potatoes. Recipe 2.129, Collection of recipes for national and culinary products, 2003. According to Recipe 2.129, the prepared yeast dough is rolled out into a 10 mm thick crust. The filling is placed in the center of the crust, then the edges of the crust are gathered, pulled together and joined in the middle. Smooth the surface of the pie by pressing with the palm of the hand, turning it over from one side to the other. A small hole is made in the center of the top of the pie to release water vapor. Bake at 200-240°C for 15-20 minutes, after which the pie is greased with butter.
[0004] For the minced meat: combine grated feta cheese or Ossetian cheese with boiled mashed potatoes, sour cream and mix thoroughly.
[0005] The disadvantages of the known method are the low baking temperature of 200-240°C and the long duration of heat treatment, 15-20 minutes, as a result of which the pie dries out and the organoleptic properties and biological value are reduced.
[0006] A method for preparing an Ossetian pie with a filling is known, which includes kneading the dough in water, adding hydrated inulin and pressed yeast, preparing a filling from Ossetian cheese and quinoa leaves, forming the pie, baking it at a temperature of 300-320 ° C for 4-6 minutes and greasing the finished product with melted butter (RU 2688454 C1).
[0007] The disadvantages of the known method are the insufficient amount of functional ingredients in the recipe that increase the nutritional value of the product.
[0008] The technical objective of the invention is to produce a new functional flour product with high biological value.
[0009] The technical result is achieved due to the fact that in the method for preparing Ossetian pie with filling, hydrated inulin is added to the filling, which includes Ossetian cheese and chopped leaves and stems of purslane, in the following ratio by weight:
[0010] premium wheat flour 250 hydrated inulin 30 water 140 pressed yeast 7 Ossetian cheese 250 purslane leaves and stems 250 table salt 5 butter 15
[0011] The proposed method for preparing Ossetian pie with filling differs by adding hydrated inulin, obtained from a mixture of wild plants (elecampane, chicory), not only to the dough but also to the filling, as well as crushed purslane leaves and stems, which provide the product with its functional properties. Purslane (Portulaca oleracea) is an annual herbaceous plant of the purslane family, growing 10-30 centimeters tall, sometimes up to 40 centimeters. The stem is fleshy, juicy, creeping, branched, often with a reddish tint. The oval leaves (1.5-3 centimeters long) are also fleshy with a smooth surface.
[0012] The plant has anti-inflammatory, soothing, wound-healing and antibacterial properties, and is used in folk medicine to treat various diseases, including problems with digestion, kidneys and liver.
[0013] Table 1 presents the results of the study of the chemical composition of purslane leaves and stems.
[0014] Table 1 – Chemical composition of purslane leaves and stems
[0015] The object under study Indicators, % Squirrels Fats Carbohydrates Ash Purslane leaves and stems 3,7 2,1 5,9 1,9
[0016] As can be seen from Table 1, the chemical composition of the leaves and stems of purslane is characterized by the presence of all the main components sought, which may indicate the advisability of introducing it into the recipe for the filling of the Ossetian pie.
[0017] Tables 2 and 3 present the results of the study of the content of vitamins and mineral elements in the leaves and stems of purslane.
[0018] Table 2 - Vitamin content in purslane leaves and stems mg / 100 g
[0019] The object under study Indicators Vitamin B6 Vitamin C Vitamin B1 Vitamin B2 Vitamin PP Purslane leaves and stems 0,093 23 0,049 0,115 0,5
[0020] Table 3 - Content of mineral elements in the leaves and stems of purslane mg / 100 g
[0021] The object under study Indicators Calcium Magnesium Phosphorus Potassium Iron Purslane leaves and stems 70 70 48 500 11
[0022] The conducted studies of the composition of the leaves and stems of purslane (Tables 2 and 3) show that the selected object is a valuable source of vitamins and minerals.
[0023] The mineral content determined during the study is within the therapeutic range, confirming the appropriateness of the study samples and their use in nutrition. The determined mineral content in the selected sample can provide 30-100% of the daily requirement when consumed per 200 g of product.
[0024] The vitamin content in the studied object corresponds to physiological norms and can provide the daily requirement by 12-35% when consuming 200 g of the product.
[0025] The obtained results indicate the advisability of using purslane leaves and stems as an ingredient for the filling of Ossetian pie.
[0026] The selection of raw materials is based on the optimal ratio of the main food components.
[0027] The method is as follows.
[0028] Knead a soft dough with 140 g of water, 30 g of hydrated inulin, and 7 g of pressed yeast. Let the dough rise. Grind 250 g of Ossetian cheese until smooth and combine with 250 g of chopped purslane leaves and stems. Roll out 400 g of dough into a circle. Place the prepared filling in the center of the rolled-out round flatbread, then gather the ends of the flatbreads, gradually pulling them toward the center, and join them. Smooth the surface of the pie with your palm. Make a cut on the top of the pie. Bake in the oven at 300-320°C for 4-6 minutes. Serve greased with 15 g of butter.
[0029] The use of hydrated inulin and purslane leaves and stems in the filling of the Ossetian pie improves the organoleptic and functional properties of the product.
Claims
A method for preparing an Ossetian pie with a filling, which includes kneading dough in water with the addition of hydrated inulin and pressed yeast, preparing a filling from Ossetian cheese, forming the pie and baking it at a temperature of 300-320°C for 4-6 minutes and greasing the finished product with butter, characterized in that chopped leaves and stems of purslane are added to the filling from Ossetian cheese, with the following content of the original components, wt. g: premium wheat flour 250 hydrated inulin 30 water 140 pressed yeast 7 Ossetian cheese 250 crushed purslane leaves and stems 250 butter 15