RU2021724C1 - Mixture for production of rich cookies - Google Patents

Abstract

FIELD: bakery and confectionery industry. SUBSTANCE: flour in formula of rich cookies is fully replaced by powdered semifinished flour product made by spraying flour on fruit or vegetable juice or puree in a flow of hot air. The components are used in the following proportions, wt.-%: powdered semifinished flour product, 41.6-48.1; sugar, 8.5-33.3; butter, 9.9-35.1; melange, 11.3-12.3. EFFECT: higher quality of cookies. 1 tbl

Description

 The invention relates to the food industry, namely the production of flour confectionery.

 Butter cookies are known, the formulation of which is supplemented with rowan fruits, mashed with sugar in a ratio of 1: 2 [1].

However
high humidity of the introduced additive limits its quantitative use;
a low proportion of the added additive to the mass of the whole product does not significantly affect the nutritional value of cookies;
unconventionality in terms of the scale of production of the type of additive proposed for use limits the scope of its application.

 The closest to the proposed invention in terms of technical essence and the achieved result is butter cookies "Golden", the formulation of which, in addition to flour, margarine, sugar, eggs, salt, vanillin and sodium bicarbonate, contains boiled mashed carrots in the amount of 13% by weight of cookies (Collection of recipes for flour confectionery and bakery products for catering enterprises. M: Economics, 1986, S. 275).

However
cookies are characterized by relatively low nutritional value, because in terms of NE, the mass of carrots is 1.3% and, in addition, during the cooking process, it loses its vitamin composition;
to achieve the necessary structure of cookies, a chemical baking powder is added to the dough - sodium bicarbonate, which leads to alkalization of the product and worsens its consumer properties;
high humidity of boiled carrots (90%) dilutes the dough, which does not allow using the rotational method for its molding;
preliminary boiling and rubbing carrots worsen the sanitary and hygienic condition of the enterprise, leading to the use of manual labor.

 The aim of the invention is to improve the quality of the dough and finished products.

This is achieved by the fact that the cookie additionally contains flour powdery semi-finished product obtained by spraying flour on fruit or vegetable juice or mashed potatoes in a stream of hot air, in the following ratio, wt.%:
Floury powder semi-finished product 41.6-48.1 Sugar 8.5-33.3 Butter 9.9-35.1 Melange 11.3-12.3
A positive effect is an improvement in the quality of cookies according to organoleptic and physico-chemical parameters: taste from sweet and sour to sweet and sour, sweet in the prototype, wetness 132 - 160%, in the prototype 120%, mass fraction of fruit or vegetable parts 14.0 - 17 , 8% by weight of flour according to NE, in the prototype 2.5%, the mass fraction of fructose 1.51 - 3.60%, in the prototype 0.13%, glucose 1.15 - 4.64%, in the prototype 0.32 %, titratable acids in terms of malic acid 0.21 - 0.33%, the prototype has an alkaline reaction of up to 2 degrees, the mass fraction of ascorbic acid is 5.1 - 22.12 mg / 100 g, iron 2.20 - 3.34 mg / 100 g, in prototype ac there is no corbic acid, the iron content is 1.29 mg / 100 g.

In addition, the quality of the test increases, which is expressed in an increase in viscosity up to 720 - 550 Pa˙s (with a shear rate of 1.5 s ^-1 ) compared to 220 Pa˙s in the prototype, which contributes to the use of existing flow-mechanized equipment for production cookies and determines the friable structure of the finished product.

 Depending on the raw materials used to obtain flour powdery semi-finished product, the color of cookies may change from golden-orange for carrot semi-finished to burgundy for cherry. Cookies can also acquire a characteristic taste and smell.

 Thus, in comparison with the prototype, there is indeed an improvement in the quality characteristics of the dough and finished products.

 Based on the research on the sources of patent and scientific and technical information, we can conclude that the set of essential features is new, which improves the quality of the dough and finished products. Technical solutions whose properties would coincide with the properties of the claimed, not found. Therefore, the claimed technical solution meets the criterion of "significant differences".

 Cookies are prepared as follows.

Sugar, previously crushed into powder and mixed in a melange Dough Kneading machine intense action for 0.5-1 minutes at a temperature of 22-25 ^{° C,} making the pre-softened butter and the process is continued for 0.5-1 min. Then flour was added powdered half-finished product obtained by spraying flour or the base of the plume of atomized apple juice or another, or to the top of torch pulverized carrot, cherry, currant and other puree and then drying in a stream of hot air with a temperature of 160-170 ^C at a ratio of components in wt. fractions 1: 1.5-1: 2.0. The final batch of the test is carried out 1-2 minutes. The dough pieces are molded. According to the rheological properties of the test, it is possible to use the rotational method. Baking is performed at a temperature of 210-230 ^C for 5-6 min.

The ratio of components in the formulation of butter cookies is selected from the following limits, wt.%:
Floury powder semi-finished product 41.6-48.1 Sugar 8.5-33.3 Butter 9.9-35.1 Melange 11.3-12.3
The resulting cookies, depending on the type of used flour powder semi-finished product, is characterized by the following organoleptic characteristics: yellow color - for cookies based on apple flour powder semi-finished product, golden-orange - based on carrot, pink - plum, burgundy - cherry, etc .; taste with a greater sensation of acid for apple semi-finished product and less for cherry; odor with a mild shade of used fruit or vegetable raw materials. The remaining organoleptic indicators comply with the requirements for butter biscuits.

 According to physico-chemical parameters, cookies are characterized by a mass fraction of moisture of 4.8-5.0%, wetness of 132-160%, mass fraction of total sugar in terms of reducing substances 16.09-33.55%, including fructose 1.51 -3.60%, glucose 1.15-4.64%, titratable acid in terms of malic acid 0.21-0.33%, ascorbic acid 5.1-22.12 mg / 100 g, iron 2.2- 3.34 mg / 100 g. The proportion of fruit portion in% of the mass of flour according to NE is 14.0-17.8%.

The effective viscosity of the test at a shear rate of 1.5 s ^-1 550-720 Pa˙s.

PRI me R 1. Cookies are prepared at a minimum ratio of components. Pre-crushed into powder, 8.5 g sugar are mixed in an intensive action minitestomesilnoy machine with 11.3 g of softened butter and continue mixing for 0.5 minutes at 22 ^{° C,} making 9.9 g of softened butter and continue mixing for 0.5 min Then add 48.1 g of flour powdery semi-finished product obtained by spraying flour to the top of the torch sprayed carrot puree in a ratio of components in wt. fractions of 1: 1.5, followed by drying in a stream of hot air with a temperature of ^about 160 C. Mixing is carried out for 1 minute test. The effective viscosity of the test at a shear rate of 1.5 s ^-1 is 720 Pa˙s. The molded dough pieces are baked at 220 ^C for 6 min.

 The cookies have a yellow color, a sweet and sour taste, a slightly pronounced aroma of carrots, the correct shape, a clear pattern on the surface. It is characterized by wetness of 132%, a mass fraction of moisture of 4.8%, total sugar in terms of PB 16.09%, including fructose 1.51%, glucose 3.90%, titratable acid in terms of malic acid 0.21%, ascorbic acid 5.1 mg / 100 g, iron 2.4 mg / 100 g.

 PRI me R 2. Cookies are prepared with an average ratio of components.

Pre-crushed into powder 20.9 g sugar are mixed in an intensive action minitestomesilnoy machine with 11.8 g Melange for 1 min at 24 ^{° C,} 22.6 g of making softened butter and continue mixing for 1 minute. Then add 44.7 g of powdered flour semi-finished product obtained by spraying flour to the top of the torch sprayed carrot puree in a ratio of components in wt. fractions 1: 1.75, followed by drying in a hot air stream with a temperature of 165 ^about C. Mixing the test is carried out for 2 minutes The effective viscosity of the test at a shear rate of 1.5 s ^-1 is 660 Pa˙s. Baking molded dough pieces is carried out at 220 ^about C for 6 minutes Cookies are shown in the table.

 PRI me R 3. Cookies are prepared at a maximum ratio of components.

Pre-crushed into powder 33.3 g sugar are mixed in an intensive action minitestomesilnoy machine with 12.3 g melange at ²⁵ ° C for 1 min, introduce 35.1 g softened butter and continue mixing for 1 min. Then add 41.6 g of powdered flour semi-finished product obtained by spraying flour to the top of the torch sprayed mashed potatoes at a ratio of components in wt. fractions 1: 2, followed by drying in a hot air stream at a temperature of 170 ^about C. The effective viscosity of the test at a shear rate of 1.5 s ^-1 is 550 Pa˙s. Kneading the test is 2 minutes. Baking the shaped dough pieces is performed for 6 minutes at 220 ^° C in liver are shown in Table.

PRI me R 4. Cookies are prepared at a lower minimum ratio of components. Pre-crushed into powder 4 g sugar are mixed in an intensive action minitestomesitelnoy machine with melange 10.3 g at 22 ^C for 0.5 min, introduce 5.9 g of pre-softened butter, continue mixing 0.5 min. Then add 51.4 g of flour powdery semi-finished product obtained by spraying flour to the top of the torch sprayed carrot puree in a ratio of components by weight. fractions of a 1: 1 followed by drying in a hot air stream with a temperature of 160 ^C. For a given component ratio to obtain a homogeneous dough fails. It has a tiny structure that cannot be molded from. In addition, according to the total mass fraction of sugars, it cannot be attributed to butter.

PRI me R 5. Cookies are prepared at a higher maximum ratio of components. 37.8 g of pre-ground to a powdered sugar mixed with 13.3 g melange at 26 ^{° C} for 1 min, introduce 39.1 g butter and stirring was continued for 1 minute. Then add 37.1 g of flour powdery semi-finished product obtained by spraying flour to the top of the torch sprayed carrot puree in a ratio of components in wt. shares 1: 2.5. Kneading is carried out for 3 minutes Due to the formation of larger conglomerates in the process of obtaining flour powdery semi-finished product with a ratio of flour and puree 1: 2.5, a uniform structure of the dough does not form even after 3 minutes of intensive kneading. In addition, the dough liquefies, sticks to the working surface of the molds, which leads to a violation of the shape, pattern of finished products and, consequently, deterioration in quality. Cookies are shown in the table.

PRI me R 6. It is carried out with the parameters of example 2. But using flour powdery semi-finished product obtained by spraying flour on the base of the torch of atomized apple juice at a ratio of components in wt. fractions 1: 1.75, followed by drying in a hot air stream with a temperature of 165 ^about C. Quality indicators are shown in the table.

 Thus, as can be seen from the table, in case of violation of the totality of the features stated in the technical solution, the goal is to improve the quality of the dough and finished products is not achieved.

The role of the given parameters in achieving the goal is as follows:
full replacement of flour with flour powdery semi-finished product;
the use of flour powdery semi-finished product obtained by spraying flour on fruit or vegetable juice or puree with a ratio of components in wt. fractions 1: 1.5-1: 2.0, followed by drying in a stream of hot air with a temperature of 160-170 ^about ;
declared ratio of components.

 The complete replacement of flour with flour powdery semi-finished product determines the nutritional value and palatability of cookies. The proposed technique - the use of flour powder semi-finished product allows you to raise the proportion of fruit parts to 14.0-17.8% by weight of flour, while maintaining biologically valuable components - vitamins, monosugar, amino acids. The decrease in the mass fraction of flour powdery semi-finished product brings it closer to the prototype and makes it possible to replace the proposed technical solution with the well-known - the use of mashed boiled carrots.

Using flour powder semifinished product obtained by spraying flour fruit or vegetable juice or puree at a ratio of 1: 1,5-1: 2.0, followed by drying in a stream of hot air with a temperature of 160-170 ^{° C} makes it possible to make the stated proportion of fruit or vegetable parts without deterioration and even with the improvement of structural and mechanical properties of the dough and finished products. The use of flour as a bedding for dough plastic fruit or vegetable juice or mashed potatoes, the short duration of the heat treatment cause minimal changes in the chemical composition of the fruit or vegetable parts. The powdery semi-finished product acquires a color and a flavor that is characteristic of the type of fruit or vegetable juice used or mashed potatoes from orange to pink and makes it possible to obtain butter biscuits with different color and flavoring shades.

In addition, the use of boiled carrots worsens the sanitary condition of the enterprise. It is not subject to long storage. These shortcomings are eliminated using flour powdery semi-finished product. As for its replacement with powders from carrots, apples, etc., such powders are dark in color (for example, brown for apple powder), hygroscopic and require special measures for storage and dosage, while flour powder semi-finished product can be stored bulk method at a temperature not higher than 25 ^{° C} and relative humidity of 75% and dosed with the same devices as the flour. As for the quantitative characteristics, its choice is based on achieving the maximum effect to achieve the goal.

 The claimed ratio of the components is justified experimentally.

 Thus, the combination of distinctive features - the inclusion of flour powdery semi-finished product in the recipe for butter biscuits, obtained by spraying flour on fruit or vegetable juice or mashed potatoes in a stream of hot air, with the stated ratio of the recipe components allows you to achieve your goal - to improve the quality of the dough for butter biscuits and ready-made products compared to the prototype.

 Butter cookies have the best quality indicators of taste, appearance, wetness (132-160% compared to 120% in the prototype), mass fraction of glucose (1.15-4.64% compared to 0.32% in the prototype), fructose (1.51-3.60% compared with 0.13% in the prototype), titratable acids (0.21-0.3%, the prototype has an alkaline reaction of up to 2 degrees), ascorbic acid (5.1- 22.12 mg / 100 g, the prototype does not), iron (2.20-3.34 mg / 100 g compared with 1.29 mg / 100 g in the prototype).

The dough for butter cookies of the proposed composition is characterized by an effective viscosity of 550-720 Pa20s at a shear rate of 1.5 s ^-1 , while the prototype has 220 Pa˙s.

 In addition, the proposed technical solution allows you to get butter biscuits with various color (from orange to burgundy) and taste (from sweet and sour to sweet and sour, etc.) shades. Cookies are easily prepared in terms of storage, component dosage, kneading, molding and baking products. Moreover, in his recipe there are no chemical disintegrants that reduce the consumer (taste) properties of finished products.

Claims (1)

A MIXTURE FOR PREPARATION OF A GOOD BISCUIT containing sugar, butter and melange, characterized in that, in order to improve the quality of cookies, it additionally contains flour powdery semi-finished product obtained by spraying flour on fruit or vegetable juice or puree in a stream of hot air, in the following ratio components, wt.%:
Floury powder semi-finished product 41.6 - 48.1
Sugar 8.5 - 33.3
Butter 9.9 - 35.1
Melange 11.3 - 12.3

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