RU2240695C2 - Composition for preparing of biscuit with fruit filler - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry.

SUBSTANCE: composition includes dough components, such as flour, sugar powder, protein-containing substance, and fat product, and filler components, such as fruit-containing substance and starch. Dough preparing composition additionally includes invert syrup, vanillin, soda, and ammonium carbonate. Protein-containing substance is egg powder and dry milk. Filler preparing composition additionally includes sugar powder and citric acid. Components are used in the following ratio, wt%: filler components: fruit-containing substance 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022; dough components: sugar powder 12.45-12.63; margarine 10.48-10.64; invert syrup 2.78-2.84; dry milk 0.69-0.71; egg powder 0.93-0.95; vanillin 0.009-0.011; soda 0.24-0.255; ammonium carbonate 0.1-0.12; wheat flour the balance. Following components may be added into filler preparing composition: raisin 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022. Following components may be added into filler preparing composition: dried pitted and halved apricot 21.2-21.40; sugar powder 12.0-12.02; starch 1.64-1.70; citric acid 0.018-0.022. Biscuit prepared on the basis of said composition has prolonged shelf life of up to two months.

EFFECT: improved quality and increased shelf life of product.

3 cl, 3 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used to prepare cookies with fruit filling.

Known composition for the preparation of dough for cookies (butter cookies "Removable", recipe No. 184 a, p. 175 collection "Recipes for cookies" VNII Confectionery Industry, Moscow, 1988). To prepare the dough, use wheat flour, powdered sugar, butter, honey, pasteurized cow's milk, vanilla powder, and baking soda. And the composition for the preparation of the filling (Jelly, p. 51, N.G. Buteikis et al., “Technology for the preparation of flour confectionery products. Professional education, 2001). To prepare the filling, use sugar, molasses, essence, citric acid, agar , paint, water. The composition for biscuits with filling has the following ratio of components, wt. kg:

Dough

Wheat flour 590.5

Icing sugar 236.19

Butter 265.73

Honey 23.62

Pasteurized cow's milk 92.42

Vanilla powder 2.96

Drinking soda 3.94

Filling

Sugar 414.0

Molasses 103.0

Essence 3.0

Citric Acid 1.0

Agar 10.0

Paint 1.0

Water Else

By thoroughly mixing the ingredients, the dough is prepared.

To prepare the filling, the agar is washed, poured with water and left to swell for 2-3 hours, then boiled until completely dissolved. Sugar and molasses are added, brought to a boil, the foam is removed, cooled to 60-65 ° C. The resulting jelly is filtered through a sieve with cells of 1-1.5 mm, essence, acid and paint are added.

Stuffed cookies are obtained by co-extrusion of dough and toppings. When molding on the machine, it is possible to introduce fillings into the test tow. The machine provides for cutting a test bundle into tubes. Molded cookie blanks are served for baking. The resulting cookies are dried and cooled.

The presence in the composition of butter and pasteurized cow's milk allows you to bake cookies with a shelf life of not more than one month.

Known composition for the preparation of dough for cookies (butter cookies “Trausla”, recipe No. 186, p. 196 collection “Recipes for cookies” VNII Confectionery Industry, Moscow, 1988). For the preparation of the dough, wheat flour, icing sugar, invert syrup, butter, melange, whole milk, vanilla powder, drinking soda, salt are used. And the composition for the preparation of the filling (Fruit filling, p. 52, N.G. Buteikis et al. “Technology for the preparation of flour confectionery products. Professional education, 2001). For the preparation of the filling using fruit frying, granulated sugar. The composition for biscuits with filling has the following ratio of components, wt.kg:

Dough

Wheat flour 647.70

Icing sugar 180.7

Butter 246.1

Invert Syrup 48.6

Melange 59.6

Whole milk 59.6

Vanilla powder 3.95

Drinking soda 1.94

Salt 2.26

Filling

Fruit stand 967.00

Granulated Sugar 97.0

By thoroughly mixing the ingredients, the dough is prepared.

The fruit stew is wiped through a sieve or passed through a meat grinder, granulated sugar is added and boiled, stirring until thickened.

Stuffed cookies are obtained by co-extrusion of dough and toppings. When molding on the machine, it is possible to introduce fillings into the test tow. The machine provides for cutting a test bundle into tubes. Molded cookie blanks are served for baking. The resulting cookies are dried and cooled.

The presence of cream butter, natural milk, and melange allows you to bake cookies with a shelf life of not more than one month.

Closest to the claimed composition, selected as a prototype, is a composition for making cookies with fruit filling (USSR author's certificate No. 1634213, A 21 D 13/08, publ. 1991, example No. 5).

To prepare the dough, wheat flour, butter, icing sugar, and melange are used. To prepare the filling (filling content to the product weight of 35%), fruit jam, hydrophilic thermoactive additives (native corn or potato starch, or milk powder, or fried flour), hydrophilic thermo-unstable additives (crumbs of baked semi-finished product, or modified starch or extruded cereal are used) or fruit or vegetable powders). The composition for cookies with fruit filling has the following ratio of components, wt. kg:

Dough

Wheat flour 60

Butter 30

Powdered sugar 12

Melange 8

Total 110

Filling

Fruit jam 47.1

Prefabricated crumb 7.99

Corn Starch 4.14

Total 59.2

Cookies obtained by a known composition contain butter up to 30 wt.%, And melange up to 8 wt.%, Which does not allow you to store cookies for more than a month. As a result of saturation of the trading network with a wide range of flour confectionery products of various manufacturers, the best sale of products with a long shelf life is observed.

The applicant set himself the task of eliminating this drawback and with a minimum set of products, partly similar to the closest analogue (with the prototype), to develop a new confectionery product with an increased shelf life (up to two months).

Having conducted numerous experimental kneading and baking, having tried numerous quantitative combinations and variations of the components in the composition, the applicant received cookies with the desired technical result achieved by the proposed composition for making cookies with fruit filling.

The technical result is to increase (up to two months) the shelf life of cookies with fruit filling.

This technical result is achieved by the fact that in the proposed composition for the preparation of cookies with a fruit filling containing as components for the dough, flour, powdered sugar, a protein-containing substance, a fatty product, as components for the preparation of the filling is a fruit-containing substance, starch, according to the invention, in the composition for the preparation of the test, invert syrup, vanillin, soda, carbon ammonium salt are additionally introduced, margarine is given as a fat product, egg as a protein-containing substance powder and milk powder, in the composition for the preparation of the filling, powdered sugar and citric acid are additionally introduced, in the following ratio of ingredients, wt.%:

Stuffing Components

Fruit-containing substance 21,2-21,40

Powdered Sugar 12.0-12.02

Starch 1.64-1.70

Citric acid 0.018-0.022

Test components

Powdered sugar 12.45-12.63

Margarine 10.48-10.64

Invert Syrup 2.78-2.84

Powdered milk 0.69-0.71

Egg Powder 0.93-0.95

Vanillin 0.009-0.011

Soda 0.245-0.255

Coal ammonium salt 0.1-0.12

Wheat flour

In this case, the composition for preparing the filling can be given the following components:

Raisins 21,2-21,40

Powdered Sugar 12.0-12.02

Starch 1.64-1.70

Citric acid 0.018-0.022

or in the composition for the preparation of the filling, the following components may be given:

Dried apricots 21,2-21,40

Powdered Sugar 12.0-12.02

Starch 1.64-1.70

Citric acid 0.018-0.022

Distinctive features of the claimed composition are the above elements and their relationship with the already known. Such a composition in a certain ratio allows you to get confectionery products with an extended shelf life of up to two months (see documents in the appendix).

Distinctive features of the claimed biscuits with fruit filling is the use of the above composition in a certain percentage for its manufacture, while in contrast to the prototype, invert syrup, vanillin, soda, carbon ammonium salt are additionally introduced into the composition, margarine is given as a fat product, as a protein binder - egg powder and milk powder; in the composition for the preparation of the filling, powdered sugar and citric acid are additionally introduced.

The whole recipe is selected in detail and strictly verified by the applicant (through numerous test baking), thus, due to such selection of ingredients in a certain strictly adjusted ratio, the shelf life of the confectionery product is increased to two months, and the necessary technical result is achieved.

Comparative analysis with the prototype allows us to conclude that the claimed formulation differs from the known addition of new components, as well as a new quantitative composition of known components.

The set of essential features of the claimed technical solution of the composition does not follow explicitly from the studied prior art, i.e. meets the criteria of "novelty" and "inventive step".

The claimed composition for the preparation of cookies with fruit filling will be widely used in the confectionery industry, i.e. the composition is industrially applicable.

The invention is illustrated by examples.

Example 1. The technological scheme for the production of cookies with fruit filling consists of the following stages:

- preparation of raw materials for production;

- preparation of the filling;

- preparation of kneading dough;

- joint extrusion of dough and filling.

The filling is prepared as follows.

Powdered sugar 12.0 wt.%, Potato starch 1.64 wt.%, Citric acid 0.018 wt.% Are poured into a cooking pot with a water jacket, gradually mixed, add a fruit-containing substance (freshly ground (minced) minced apricots or raisins (in in the form of minced meat) 21.2 wt.%, stirred at a slow speed of the mixer, watch, so that the filling is not saturated with air.

Before use, all raw materials are sifted and passed through sieves of certain diameters, raisins, dried apricots are manually sorted to prevent foreign impurities and large particles from entering the mass.

The dough is prepared as follows.

Margarine 10.48 wt.%, Icing sugar 12.45 wt.%, Powdered milk 0.69 wt.% Are placed in the dough mixing bowl, stirred at a slow speed, then the emulsion is beaten for 2-3 minutes at high speeds of the mixer. Then, in a thin stream, raw materials are added to this emulsion:

- egg powder 0.93 wt.%, beat for 1-2 minutes;

- invert syrup 2.78 wt.%, beat for no more than 1 min;

- baking soda 0.245 wt.%, carbon ammonium salt 0.1 wt.%, vanillin 0.009 wt.% (“Vanillin MA / 2 127” can be used as vanillin, see Sanitary and epidemiological conclusion No. 77.99.02.916. D. 002090.03.03 of March 25, 2003), beat for no more than 2 minutes;

To the resulting mass add flour 37.458 wt.%, And first mix at low speeds for no more than 4-6 minutes. Then, at medium speed, the mixer is stirred for 4-6 minutes. The finished mass is fed to the sedimentation machine.

Molding is done by co-extrusion of dough and filling. When molding on a machine, 35% of the filling is introduced into the test tow. In the machine, the test tow is cut into tubes with closed ends with an external finish. Molded cookie blanks are served for baking. The resulting cookies are dried and cooled for 10-15 minutes in a cooling chamber and given to the packaging.

Example 2. For the preparation of cookies using the following ratio of ingredients, wt.%:

Stuffing Components

Fruit-containing substance 21.4

Powdered sugar 12.02

Starch 1.7

Citric acid 0.022

Test components

Powdered sugar 12.63

Margarine 10.64

Invert Syrup 2.84

Powdered milk 0.71

Egg Powder 0.95

Soda 0.255

Coal ammonium salt 0.12

Vanillin 0.011

Wheat flour 36,702

The rest of the process is carried out as in example 1.

Example 3. For the preparation of cookies using the following ratio of ingredients wt.%:

Stuffing Components

Fruit-containing substance 21.3

Powdered sugar 12.01

Starch 1.67

Citric acid 0.02

Test components

Icing sugar 12.54

Margarine 10.56

Invert Syrup 2.81

Powdered milk 0.7

Egg Powder 0.94

Vanillin 0.01

Soda 0.25

Coal ammonium salt 0.11

Wheat flour 37.08

The rest of the process is carried out as in example 1.

Cookies with fruit filling, obtained by the claimed composition, in comparison with the prototype has an increased (up to two months) shelf life (see table).

Claims (3)

1. Composition for making cookies with fruit filling, containing wheat flour, powdered sugar, a protein-containing substance, a fat product as components for the dough, fruit-containing substance, starch as components for the preparation of the filling, characterized in that the composition for preparing the dough is additionally introduced invert syrup, vanillin, soda, ammonium carbonate, margarine is used as the fat product, egg powder and milk powder are used as the protein-containing substance, the composition for the preparation of the Incas added sugar powder, citric acid, in the following ratio of ingredients, wt.%: Stuffing Components Fruit-containing substance 21,2-21,40 Powdered Sugar 12.0-12.02 Starch 1.64-1.70 Citric acid 0.018-0.022 Test components Powdered sugar 12.45-12.63 Margarine 10.48-10.64 Invert Syrup 2.78-2.84 Powdered milk 0.69-0.71 Egg Powder 0.93-0.95 Vanillin 0.009-0.011 Soda 0.245-0.255 Coal ammonium salt 0.1-0.12 Wheat flour 2. The composition for making cookies with fruit filling according to claim 1, characterized in that the composition for preparing the filling as a fruit-containing substance contains raisins. 3. The composition for making cookies with fruit filling according to claim 1, characterized in that the composition for preparing the filling as a fruit-containing substance contains dried apricots.