RU2164749C1 - Method of producing honey-curd cake - Google Patents

Abstract

FIELD: food industry, particularly, confectionery industry and method of pastry preparation. SUBSTANCE: method involves preparation of flour half-finished product by mixing of wheat flour, natural honey, granulated sugar, sodium bicarbonate put out by food vinegar, margarine and eggs. Dough is kneaded, formed and baked. Prepared half-finished product is cut into several layers. They are coated by curdy cream and put on each other. Then top and side surfaces of prepared cake are designed. For preparation of half-finished product, the components are taken in the following ratio, mas. %: wheat flour, 35-50; margarine, 8-15; natural honey, 10-25; granulated sugar, 10-25; egg, 5-10; sodium bicarbonate, 1-2; food vinegar, 0.2-0.3. EFFECT: improved organoleptical properties of prepared product and broadened assortment. 1 tbl, 4 ex

Description

 The invention relates to the field of food industry, in particular to a confectionery, and relates to a method for the preparation of powdery and confectionery products.

 A known method for the production of cake, including the preparation of semi-finished flour by mixing butter, sugar, melange, flour and finishing semi-finished product, providing for the whipping of butter with condensed milk with the addition of sugar agar syrup and egg white (AS USSR N 925285, 1980).

 The disadvantage of this method of cake production is the low biological value of the semi-finished flour product with too high calorie content.

 The closest in technical essence to the claimed method is the method of production of honey cake (Maria Gaykova "flour products", 1988), which is selected as the prototype. According to the prototype for the preparation of semi-finished flour, honey is mixed with sugar, egg yolks are added with stirring. Beat the egg whites into a thick protein foam, add vanilla sugar along with baking soda and lemon juice, grated chocolate, and nuts to it. All components are mixed. The dough is spread in a greased form and baked. Ready chilled semi-finished product is cut across into two layers, smeared with raspberry jam and combined. The top and sides are glazed with raspberry lipstick.

 The presence of honey in a semi-finished product increases its biological value. However, the prototype method has several disadvantages. The technology of its manufacture is too laborious, and the recipe contains a large number of components. The cost of such a cake is quite high, and the taste bouquet is poor.

 The technical result of the claimed method is the simplification of manufacturing technology, reducing costs without reducing the biological value of the finished product, as well as expanding the range of products.

The claimed technical result is achieved in that in a method for the production of a cake, comprising preparing a semi-finished product by mixing wheat flour, natural honey, granulated sugar, baking soda, acid, fat product and eggs, kneading dough, molding and baking, followed by formation finished product by lubricating several layers of semi-finished product and laying them on top of each other, finishing the top and side surfaces of the product, in which, in the manufacture of semi-finished products, as fats of the used product, margarine is used, and food vinegar is used as acid, the coating is carried out with curd cream, and in the manufacture of the semi-finished product, the components are taken in the following ratio, wt.%
Wheat flour - 35 - 50
Margarine - 8 - 15
Natural honey - 10 - 25
Sugar - 10 - 25
Egg - 5 - 10
Baking soda - 1 -2
Food vinegar - 0.2 - 0.3
In the implementation of the invention creates a technical effect, expressed in a significant reduction in the cost of confectionery, creating a rich flavoring bouquet, reducing calories while maintaining biological value.

An example of a specific implementation of the proposed method. Cooking flour cake mix. First, the raw materials are prepared according to the recipe. When preparing raw materials, they are guided by the current guidance materials for the confectionery industry. Then, in a boiler on an electric stove, melt margarine, add granulated sugar and honey, and heat until sugar is completely dissolved. The mixture is transferred to a kneading machine, add soda, slaked with vinegar, add eggs and flour, knead the dough. If necessary, add water so that the humidity of the finished dough is 16-18%. The duration of the dough is 10-15 minutes until a homogeneous mass. The temperature of the dough is 38-40 ^o C. Ready dough immediately after preparation is poured into molds, a layer thickness of 6 mm, which are sent for baking. Baking is carried out at a temperature of 190-200 ^o C for 10-12 minutes Ready cakes cool.

 In parallel with baking, curd cream is being prepared. To do this, mix peasant butter, granulated sugar, 20% cottage cheese and vanilla powder in the ratio provided by the recipe ("Recipes for cakes, pastries, muffins and rolls", Moscow, Food Industry, 1978, part II, p. 145 ) Mixing continues for 15-18 minutes. In this case, the temperature of the mixed mass should not exceed 22 degrees. Next is the process of forming a finished cake. For this, the layers of the finished flour semi-finished product are coated with curd cream and applied to each other. The optimal number of formations is 3-5 pieces. The cake is high, but quite comfortable for consumption. The top and side surface of the cake is trimmed with a crumb of semi-finished product. The upper surface of the cake can be further decorated. Next, the product goes to packaging and sales.

 To determine the optimal allowable amounts of a component in the preparation of semi-finished products, a large number of experimental batches were carried out. We present the results of some of them that explain the selection of the ratio of the main components of the formulation.

 Example 1

For the preparation of semi-finished products, the components were taken in the following ratio, wt.%:
Wheat flour - 50
Margarine - 10
Natural honey - 16.5
Egg - 5
Baking soda - 1.5
Food vinegar - 0.25
Water, if necessary, is the remaining amount to the moisture content of the finished dough 17%.

 Qualitative indicators of the finished flour semi-finished product are given in table. 1.

 Example 2

Semi-finished flour is prepared in the following ratio of components, wt.%:
Wheat flour - 35
Margarine - 15
Natural honey - 20
Egg - 8
Baking soda - 1.5
Food vinegar - 0.25
Water, if necessary, is the remaining amount to the moisture content of the finished dough 17%.

 Qualitative indicators of the finished flour semi-finished product are given in table. 1.

 Example 3

Prefabricated flour was prepared in the following ratio of components, wt.%:
Wheat flour - 53
Margarine - 15
Natural honey - 10
Sugar - 10
Egg - 10
Baking soda - 1.5
Food vinegar - 0.25
Qualitative indicators of the finished flour semi-finished product are given in table. 1.

 Example 4

Prefabricated flour was prepared in the following ratio of components, wt.%:
Wheat flour - 32
Margarine - 15
Natural honey - 20
Sugar - 20
Egg - 8
Baking soda - 1.5
Food vinegar - 0.25
Qualitative indicators of the finished flour semi-finished product (cake) are given in table. 1.

 It can be seen from the table that an increase in the amount of flour above 50% leads to a deterioration in the organoleptic properties and mechanical qualities of the obtained flour semi-finished product, and a decrease in this amount below 35% leads to a decrease in mechanical strength and an increase in the fragility of the semi-finished product, which makes it impossible to form a finished product from it.

 The examples given illustrate the selection of the optimal prescription amount of flour. Similarly, empirically, an interval of acceptable amounts of the remaining components of the formulation was found. So, when laying the total amount of sugar and honey in the recipe for more than 50%, the sugary sweet taste of the baked flour semi-finished product and its stiffness due to the caramelization of these products were noted. In addition, the semi-finished product after baking becomes too dark an ugly color. When laying in the egg recipe less than 8%, the semi-finished product is not sufficiently loosened, and when the number of eggs is more than 10%, the dough is precipitated during cooling after baking.

 By replacing part of the sugar with honey, the biological value of the resulting cake increases. Honey gives the semi-finished product a distinctive taste and aroma. The combination of honey taste of cake shortcakes with sourness made by curd cream eliminates the sugary inherent in the prototype cake and creates a unique flavor bouquet. The combination of golden yellow cakes with distinct white layers of cream gives the cake slice a picturesque striped look. Due to the use of low-calorie cream, the total calorie content of the cake is reduced, which makes it more preferable for people with impaired metabolism. In addition, due to the simplification of the manufacturing technology, as well as the optimal formulation, the cost of the claimed cake is reduced, which makes it accessible to a wider population.

Claims (1)

A method for the production of honey-curd cake, including the preparation of semi-finished products by mixing wheat flour, natural honey, granulated sugar, baking soda, acid, fat product and eggs, kneading dough, molding and baking, followed by molding of the finished product by greasing several layers of semi-finished flour and laying them on top of each other, finishing the top and side surfaces of the product, characterized in that in the manufacture of semi-finished flour, margin is used as a fat product rin and vinegar as acid food, greasing carried curd cream, flour and the manufacture of semi-finished components are taken in the following ratio, wt.%:
Wheat flour - 35 - 50
Margarine - 8 - 15
Natural honey - 10 - 25
Sugar - 10 - 25
Egg - 5 - 10
Baking soda - 1 - 2
Food vinegar - 0.2 - 0.3

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