ES2212897B1 - PROCEDURE FOR THE PREPARATION OF A FOOD PRODUCT OF THE TYPE OF AN ALMOND COOKIE. - Google Patents

Abstract

Procedure for the preparation of a food product of the type of an almond cookie. A process is described for the preparation of a food product, with characteristics similar to those of a conventional almond cookie, preferably for use as an accompaniment with coffee, tea or other similar infusion, in whose preparation intervene, as ingredients, flour, sugar, almonds, eggs, and a small amount of gasifiers and flavorings, including the procedure the preparation phases of a first mixture based on eggs, sugar and essences, and the subsequent addition of the chopped almond and, after a new operation of mixing, the addition of the flour, which has also been previously mixed with the gasifier. The homogeneous dough, arranged on one or more trays, is subjected to a manual cutting operation, and then introduced into an oven for cooking, at a temperature of about 180 ° C, for an approximate time of 18 minutes.

Description

Procedure for the elaboration of a product Food of the type of an almond cookie.

Object of the invention

The present invention relates to a procedure for the preparation of a food product from kind of an almond cookie, which brings essential novelty features and notable advantages over others procedures known and used for the same purposes in the Current state of the art.

More particularly, the invention proposes the development of a food product obtained based on products natural, with excellent organoleptic characteristics, without preservatives, and can be used as a cookie or sweet together with coffee or tea, and that in its preferred preparation adopts a texture and flavor that resemble those of a cookie Almond The product is obtained from a mixture duly homogenized, in which several components are involved natural, so that once the dough is obtained it is arranged on one or more trays and cut into individualized portions, in the form of squares, with the help of a knife or another cutting element.

The scope of the invention is is obviously included within the industrial sector of food in general, and particularly in that of the development of complementary food products of the type of Candy, cookies and the like.

Background and summary of the invention

It is known by all in general the fact that, under certain conditions, it is customary to accompany the taking of infusions, such as tea, chamomile or, where appropriate / coffee with other solid products such as cookies, tea pastes, etc.

As you know, there is a wide market diversity of different types of such products, with different flavors and presentations, which provide the consumer a varied offer so you can opt for those that best adapt to your tastes and personal preferences.

Obviously, known products comply perfectly with the task for which they have been developed. However, there is also a frequent circumstance that many of them do not fully offer the guarantee of being made from components as natural as would be wish, while those that are usually have prices which, in many cases, are excessive for a large sector of consumers.

Taking into account the circumstances that They are currently participating in the elaboration of this type of products, the present invention has been proposed as the main objective the carried out a process of preparing a product for adequate organoleptic characteristics, based on a few natural components, likely to be consumed in a way similar to cookies, candy, or tea pastries, and that provides a pleasant taste and a colorful presentation and suitable for this kind of products, all at a price reasonable and highly competitive with respect to those others Products of the current technique.

Next, a detailed description of the object of the invention, based on to a preferred example of execution.

Description of a preferred embodiment

As indicated above, the detailed description of the preferred embodiment of the invention is going to be carried out with the development of an example of the process of making food products that advocates

According to this elaboration process, He proceeds first of all to the preparation of the various components depending on the quantity of product to obtain. From according to the example considered, the total amount of product prepared will be around 18 kg, so the weights and proportions indicated below are referred to that quantity. The components are as follows:

- 7.5 kg (38.46%) of flour

- 6.5 kg (33.33%) of sugar

- 3.5 kg (17.95%) of almonds with skin

- 2.0 kg (10.26%) of eggs

- approximately 15 g of gasifier (per example, sodium bicarbonate), and

- Flavoring (about 10 grams of lemon essence, and about 2 grams of essence of cinnamon).

Once the above ingredients are prepared, proceed as follows:

to)

In the initial stage the preparation of a first mixture is carried out between eggs, sugar and essences, proceeding to beat it all together;

b)

TO then, in a second stage, the addition of the almond, which has been previously chopped, proceeding to a new mixing action;

C)

In the next phase, we proceed to add the flour, which has been previously mixed with the gasifier.

d)

The mass thus obtained, properly homogenized, is arranged in the phase next on one or more suitable trays, and is subjected to a cutting operation, which can be carried out manually with the use of a knife or other appropriate instrument, Y

and)

He product cut, preferably in squares, in the stage above, placed on the trays, is introduced into an oven or where it undergoes a cooking operation, at a temperature preferably of the order of 180 ° C, and for a time of About 18 minutes.

Once the aforementioned stage of baked, the baking sheets are removed. The products obtained are, as stated, of general characteristics similar to those of conventional almond cookies, from Excellent flavor, and with good nutritional properties.

It is not considered necessary to make the content of this description for a subject matter expert can understand its scope and the advantages derived from the invention, as well as develop and implement the object of the same.

However, it should be understood that the invention has been described according to a preferred embodiment thereof, so which may be subject to modifications, without implying any alteration of the basis of said invention, being able to affect such modifications, especially the phases of preparation and cooking, as well as the usual amounts in that each component intervenes in the mixture, depending on the desired final characteristics for the product.

Claims (2)

1. Procedure for the preparation of a food product, in particular a food product with characteristics similar to those of a conventional almond cookie, with good organoleptic qualities, which is characterized in that the components that follow are involved in the production of about 18 kg product , in the proportions by weight indicated: - 7.5 kg (38.46%) of flour - 6.5 kg (33.33%) of sugar - 3.5 kg (17.95%) of almonds with skin - 2.0 kg (10.26%) of eggs - approximately 15 g of gasifier (per example, sodium bicarbonate), and - Flavoring (about 10 grams of lemon essence, and about 2 grams of essence of cinnamon), and because it includes, in its realization, the following stages: a) Preparation of a first mixture between eggs, sugar and essences, with simultaneous shake set; b) In a second stage, adding the almond, previously chopped, with a new mixing action on all the set; c) Next, adding the flour, previously mixed with the gasifier; d) Next, placing the dough like this obtained, duly homogenized, on one or more trays of support, and subject to a cutting operation, so preferably manual, with the use of a knife or other appropriate instrument, in the form of squares, and e) After the stage cutting operation previous, introduction in an oven, where it undergoes an operation Cooking 2. Method according to claim 1, characterized in that the baking process of step e) is carried out at a temperature of about 180 ° C, and for an approximate time of 18
minutes