RU2166256C2 - Composition for cookie production - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: composition is enriched with eggs, cacao powder, iodinated chalk and also with biologically active additives of vegetable origin in the form of apple pomace or powder from apple pomace and powder from coach grass rootstock. Ingredients are taken in preset ratio. It allows to prepare a highly efficient iodinated product with increased content of pectin and unique triterpene glycosides. The composition possesses high food value and may be used in infant prophylactic food. EFFECT: improved organoleptical properties. 1 tbl

Description

 The invention relates to the field of preparation of flour products, namely, original cookies enriched with domestic additives.

 A known method for the production of shortcrust pastry, comprising mixing the recipe components in the form of granulated sugar, melange, salt, water, chemical disintegrants, whipping the resulting mixture to form an emulsion, adding flour, a product obtained from soy, refined deodorized oil and kneading dough to it. The use of soybean meal in the amount of 7.7 - 13.4% of the mass of the test allows you to save raw materials and speed up the process. The resulting cookies are characterized by a high protein content and expand the range of cookies with a herbal supplement based on domestic raw materials. [A.S. 1792618, 5A 23 D 13/08, BI N 5. 07.02.93].

 A known mixture for the preparation of whipped cookies containing sugar, butter and melange. In order to improve the quality of cookies, the mixture 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. The introduction of a vegetable or fruit filler enriches cookies with the constituents inherent in the filler, increases its nutritional value and expands the range of domestic flour confectionery products with vegetable filler. [P. 2021724, 5A 21 D 13/08. BI N 20.30.10.94].

 Closest to the claimed and selected as a prototype is the "Composition for the preparation of cookies" [P. 1837780 5A 21 D 13/08. BI N 32. 08.30.93]. The composition includes wheat flour, granulated sugar, fat in the form of margarine, a disintegrant in the form of ammonium carbonate and soda, a liquid in the form of water and a biologically active additive in the form of crushed ginseng meal to the size of wheat flour particles. Enriching cookies with a biologically active additive increases its nutritional value by introducing triterpene glycosides, gives it adaptive and prophylactic properties and expands the range of domestic products with an adaptive and preventive focus. The disadvantage of the prototype is the specificity of the raw materials and a narrowed spectrum of adaptive and preventive effects aimed at increasing the tone of the body.

 The objective of the invention is to develop a composition for domestic biscuits with high nutritional value and adaptive and preventive orientation for regions with increased radiation background based on available national raw materials, expanding the range of original finished flour products.

The solution of this problem and the achievement of technical results became possible due to the fact that the well-known composition for the preparation of cookies, including flour, granulated sugar, fat, baking powder, liquid, flavoring and natural biologically active additives of natural origin, crushed to particle sizes of wheat flour, is additionally eggs or egg powder are included, the composition contains cocoa powder as a flavoring agent, iodized chalk as a baking powder, milk as a liquid, and biologically active Noah supplement - apple pomace or powder from apple pomace and powder of wheatgrass rhizome in the following ratios of components, wt.%:
Wheat flour - 35.0 - 36.4;
Sugar - 14.0 - 14.4;
Fat (margarine) - 26.5 - 27.2;
Egg - 6.0-6.4;
(or egg powder) - 1.5-1.6;
Cocoa powder - 2.0 -2.4;
Apple pomace - 2.5-3.5
Powder from apple pomace - 4.94-5.65;
Iodized chalk - 0.25-0.32;
Wheatgrass rhizome powder - 0.01-0.03;
Liquid in the form of whole milk - Else.

 A unique complex of biologically active components, iodine, minerals, glycosides, alkoloids, along with an increase in the nutritional value of the product, due to replenishment with proteins, lecithin, carbohydrates, allowed us to achieve synergistic effects and to obtain a valuable and tasty adaptive prophylactic product. An important positive factor is the iodization of the product due to the introduction of iodine-containing chalk, which simultaneously plays the role of baking powder and improver. Iodine is a necessary element for the normal functioning of the thyroid gland and, accordingly, the entire hormonal system. In addition, iodized chalk serves as a supplier of calcium ions, the concentration of which also increases due to the introduction of milk into the composition. Milk together with eggs supplies proteins, phospholipids and provides amino acid speed. The wheatgrass rhizome enriches the product with valuable triterpene glycosides, cocoa powder with alkaloids (caffeine, theobromine), and apple squeeze powder or apple squeezes with pectin, fiber, sugars (glucose, sucrose), mineral acids, which ensure the performance of chalk, protruding as well as vitamins. Herbal supplements supply dietary fiber. In the complex, all components are distributed evenly in the spatial structure of cookies, formed from flour, sugar, fat, eggs, which is stabilized during baking due to the presence of pectins that additionally adjust the quality of the flour, are prolonged and physiologically gradually absorbed by the body in the process of consumption of the product. At the same time, on the one hand, the regeneration and strengthening of vital functional organs and systems is achieved, and on the other hand, under the influence of pectin, the body is cleansed by removing heavy metals and radionuclides. The presence of calcium ions in the proposed combination positively affects the transfer of calcium ions through biological membranes, which reduces the susceptibility to allergies. The mobilization of the body's forces and the provision of an immuno-stimulating effect is achieved due to wheatgrass triterpene glycosides similar to ginseng, and the increase in vitality is enhanced by cocoa powder, which also gives the liver a color and flavor. Thus, the proposed combination of essential features makes it possible to achieve synergistic effects of each input component and to obtain a valuable product, both nutritionally and adaptively, with attractive organoleptic characteristics due to the well-formed structure of the finished product. The dependence of the properties and quality of cookies on the formulation is shown in the table.

Cookies are prepared in the following way:
Mix the recipe components (granulated sugar, eggs (or egg powder), homogenize, add fat (margarine), flour, cocoa powder, iodized chalk and apple pomace or powder from apple pomace, wheatgrass rhizome powder. The mass is mixed, rolled into a sheet , form the product and bake at a temperature of 220-230 ^o C for 5-7 minutes.

Example 1
For baking, we chose the following composition of components, wt.%;
Wheat flour - 35.0
Sugar - 14.0
Fat (margarine) - 26.5
Cocoa Powder - 2.0
Powder from apple pomace - 4.94
Iodized chalk - 0.25
Wheatgrass Rhizome Powder - 0.01
Liquid in the form of whole milk - Else,
which corresponds to the minimum declared limit of the input components. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - evenly light brown;
taste and smell - inherent, without a sense of extraneous smell and taste;
view of the fracture - baked, with uniform porosity, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0,00045%), calcium (84 mg / 100 g), raw triterpene glycosides (0.05%), pectin (0.75%), fiber (2.45%), fructose ( 5.2%), glucose (6.4%).

Example 2
For baking, we chose the following composition of components, wt.%;
Wheat flour - 35.5
Sugar - 14.2
Fat (margarine) - 26.8
Egg - 6.2
Cocoa Powder - 2.2
Apple Squeeze Powder - 5.3
Iodized chalk - 0.28
Wheatgrass Rhizome Powder - 0.02
Liquid in the form of whole milk - Else
which corresponds to the average claimed limit of input components. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - brown uniform;
taste and smell - intrinsic, pleasant, without a sense of extraneous smell and taste;
view of the fracture - baked, with uniform porosity, friable, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.00053%), calcium (93 mg / 100 g), raw triterpene glycosides (0.07%), pectin (0.8%), fiber (2.55%), fructose ( 6.0%), glucose (7.2%).

Example 3
For baking, we chose the following composition of components, wt.%;
Wheat flour - 36.4
Sugar - 14.4
Fat (margarine) - 27.2
Egg - 6.4
Cocoa Powder - 2.4
Powder from apple pomace - 5.65
Iodized chalk - 0.32
Wheatgrass Rhizome Powder - 0.03
Liquid in the form of whole milk - the rest
which corresponds to the maximum claimed limit of the input components. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - dark brown, uniform;
taste and smell - with a slightly tangible specific aftertaste;
view of the fracture - baked, with uniform porosity, slightly crumbly, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.0006%), calcium (107 mg / 100 g), raw triterpene glycosides (0.09%), pectin (0.85%), fiber (2.55%), fructose ( 6.8%), glucose (8.0%).

Example 4
For baking, we chose the following composition of components, in which the egg is replaced by egg powder, wt.%;
Wheat flour - 35.5
Sugar - 14.2
Fat (margarine) - 26.8
Egg Powder - 1.55
Cocoa Powder - 2.2
Apple Squeeze Powder - 5.3
Iodized chalk - 0.28
Wheatgrass Rhizome Powder - 0.02
Liquid in the form of whole milk - Else,
which corresponds to the average claimed limit of input components.

Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - brown uniform;
taste and smell - intrinsic, pleasant, without a sense of extraneous smell and taste; view of the fracture - baked, with uniform porosity, friable, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.00053%), calcium (93 mg / 100 g), raw triterpene glycosides (0.07%), pectin (0.8%) fiber (2.5%), fructose (6 , 0%), glucose (7.2%).

Example 5 - prototype
For baking, we chose the following composition of components, wt.%;
Wheat flour - 36.4
Sugar - 14.4
Fat (margarine) - 27.2
Baking powder (soda + ammonium carbonate) - 6.4
Ginseng meal - 5.72
Liquid in the form of water - Else
Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - golden brown, uniform;
taste and smell - with a slightly tangible specific aftertaste;
view of the fracture - baked, with uniform porosity, friable, without voids and traces of impermeability.

 There is no iodine, pectin in the cookies, there are "raw" triterpene glycosides and calcium in the form of traces, fiber is present in an amount of 2.0%, fructose - 1.1%.

Example 6
For baking, we chose the following composition of components, wt.%;
Wheat flour - 35.0
Sugar - 14.0
Fat (margarine) - 26.5
Egg - 6.0
Cocoa Powder - 2.0
Apple pomace - 2.5
Iodized chalk - 0.25
Wheatgrass Rhizome Powder - 0.01
Liquid in the form of whole milk - Else
which corresponds to the minimum declared limit of the input components when replacing the powder from apple pomace with apple pomace, baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic indicators:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - light brown uniform;
taste and smell - peculiar, with a mild apple smell and aftertaste;
view of the fracture - baked with uniform porosity, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.00045%), calcium (84 mg / 100 g), raw triterpene glycosides (0.05%), pectin (0.75%), fiber (2.2%), fructose ( 1.8%), glucose (2.2%).

Example 7
For baking, we chose the following composition of components, wt.%:
Wheat flour - 35.5
Sugar sand - 14.2
Fat (margarine) - 26.8
Egg - 6.2
Cocoa Powder - 2.2
Apple Squeezes - 3.0
Iodized chalk - 0.28
Wheatgrass Rhizome Powder - 0.02
Liquid in the form of whole milk - Else
which corresponds to the average claimed limit of the input components when replacing the powder from apple pomace with apple pomace. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the form is correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - brown uniform;
taste and smell - characteristic, pleasant, with a pronounced apple aftertaste and aroma, without extraneous odor and aftertaste;
view of the fracture - baked with uniform porosity, friable, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.00053%), calcium (93 mg / 100 g), raw triterpene glycosides (0.07%), pectin (0.8%), fiber (2.3%), fructose ( 2.0%), glucose (2.6%).

Example 8
For baking, we chose the following composition of components, wt.%:
Wheat flour - 36.4
Sugar sand - 14.4
Fat (margarine) - 27.2
Egg - 6.4
Cocoa Powder - 2.4
Apple Squeezes - 3.5
Iodized chalk - 0.32
Wheatgrass rhizome powder - 0.03;
Liquid in the form of whole milk - Else
which corresponds to the maximum declared limit of the input components when replacing the powder from apple pomace with apple pomace. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic indicators: shape - correct without dents with smooth edges;
surface - smooth with a clear pattern on the front side;
color - dark brown uniform;
taste and smell - with a slightly tangible specific aftertaste;
view of the fracture - baked with uniform porosity, without voids and traces of impermeability.

 Cookies are characterized by the presence of iodine (0.0006%), calcium (107 mg / 100 g), raw triterpene glycosides (0.09%), pectin (0.85%), fiber (2.4%), fructose ( 2.2%), glucose (3.0%).

Example 9
For baking, we chose the following composition of components, wt.%:
Wheat flour - 32.0
Sugar sand - 10.0
Fat (margarine) - 23.0
Egg - 4.0
Cocoa Powder - 1.8
Apple Squeezes - 1.8
Iodized chalk - 0.20
Wheatgrass Rhizome Powder - 0.008
Liquid in the form of whole milk - Else
which corresponds to the prohibitive minimum declared value of the input components. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
form is vague;
surface is cracked;
color - pale brown;
taste and smell - not expressed;
view of the fracture is slightly porous.

 Cookies are characterized by the presence of iodine (0.0004%), calcium (79 mg / 100 g), raw triterpene glycosides (0.03%), pectin (0.7%), fiber (2.0%), fructose ( 1.7%), glucose (2.0%).

Example 10
For baking, we chose the following composition of components, wt.%:
Wheat flour - 37.0
Sugar sand - 16.0
Fat (margarine) - 27.8
Egg Powder - 1.7
Cocoa Powder - 2.5
Powder from apple pomace - 6.0
Iodized chalk - 0.4
Wheatgrass Rhizome Powder - 0.035
Liquid in the form of whole milk - Else
which corresponds to the maximum transcendent value of the claimed components. Baking is carried out at a temperature of 220-230 ^o C for 5-7 minutes. The resulting cookies are characterized by the following organoleptic characteristics:
the shape is convex;
surface - a surface partially cracked;
color is dark brown;
taste and smell - a specific aftertaste;
view of the fracture - large-pore.

 Cookies are characterized by a high content of iodine (0.00065%), calcium (112.0%), raw triterpene glycosides (0.09%), pectin (0.88%), fiber (2.8%), fructose ( 7.1%), glucose (7.5%).

 As can be seen from examples 1-4, 6-8, the use of the proposed high-quality composition for the preparation of cookies in the claimed quantitative limits allows us to achieve the expected technical results: increase the nutritional value of cookies, giving it an adaptive and preventive orientation by introducing iodine, pectins, proteins into the composition of cookies , calcium, iron, triterpene glycosides, caffeine, theobromine.

 Replacing a raw egg with egg powder or apple pomace with a powder from apple pomace is equivalent in achieving results (examples 1-4, 6-10). A shift in the quantitative values of the introduced components beyond the minimum declared limits entails a deterioration in the quality of cookies and a decrease in its nutritional value (Example 9), a shift in the quantitative values in excess of the upper limit (Example 10) is not economical and entails an increase in taste and smell.

 In the cookies baked according to the prototype there is no iodine, pectin, calcium. It has a lower biological value in comparison with the proposed products.

 Thus, the proposed composition in the aggregate of all the essential features, namely the qualitative composition within the claimed quantitative limits, has novelty, industrial applicability and expands the range of original finished products with a preventive focus, despite the fact that the doses of individual ingredients used in it are lower or equal minimum physiological needs, which allows us to recommend the product for prolonged use to all age groups in environmentally disadvantaged ny areas.

Sources of information
1.SU, 1837780 A, 08.30.1993.

 2. SU, 1792618 A, 02/07/1993.

 3. RU, 2021724 C1, 10.30.1994.

Claims (1)

Composition for the preparation of cookies, including flour, sugar, fat, baking powder, liquid, flavoring and biologically active additives of natural origin, crushed to the size of particles of wheat flour, characterized in that it additionally contains eggs or egg powder, as a baking powder - iodized chalk, the flavoring additive is cocoa powder, the liquid is milk, and as a biologically active additive, the composition contains apple pomace or powder from apple pomace and powder from wheatgrass rhizome, the components are taken as follows it ratio, wt.%:
Wheat flour - 35.0 - 36.4
Sugar - 14.0 - 14.4
Fat (margarine) - 26.5 - 27.2
Egg - 6.0 - 6.4
or
Egg powder - 2.5 - 1.6
Cocoa Powder - 2.0 - 2.4
Apple pomace - 2.5 - 3.5
or
Powder from apple pomace - 4.94 - 5.65
Iodized chalk - 0.25 - 0.32
Wheatgrass Rhizome Powder - 0.01 - 0.03
Liquid in the form of whole milk - Else

Images