RU2272414C1 - Method for producing of farinaceous confectionery - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of prophylactic farinaceous confectioneries.

SUBSTANCE: method involves preparing emulsion by mixing fatty phase, sugar, salt, milk products, anti-crystallizer, aeration agent, aromatizer, phospholipids, and water; preparing dough by mixing resultant emulsion with wheat flour; forming dough; baking dough pieces; cooling and packing ready products. For preparing of emulsion, phospholipids are used which are obtained by mixing four times of preliminarily heated food plant phospholipids with organic solvent.

EFFECT: improved consumer and prophylactic properties and prolonged shelf life of farinaceous confectionery product.

1 tbl, 3 ex

Description

The invention relates to the food industry, namely the production of flour confectionery products intended for preventive nutrition.

A known method of preparing sugar biscuits from premium flour, including the preparation of an emulsion by mixing the fat phase, sugar, salt, dairy products, anti-crystallizer, melange, flavoring, baking powder and water, preparing the dough by mixing the emulsion with wheat flour, molding dough, baking dough pieces , cooling of finished products, their packaging and packaging (Lurie I.S. Technology and technological control of confectionery production. M: Light and food industry, 1981, p.181-200).

The disadvantage of this method is the low biological and physiological value of the finished product, as well as insufficient shelf life. Closest to the claimed is a method of preparing a flour confectionery from premium flour, which includes preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, melange, flavoring, disintegrant, phospholipids and water, preparing a test by mixing the emulsion with wheat flour , dough molding, baking dough pieces, cooling of finished products, their packaging and packaging (A. Zubchenko. Physicochemical principles of confectionery technology. Voronezh: Voro Nezh, State Technological Academy, 1977, p. 348-350).

The disadvantage of this method is the relatively low quality of the finished product, its low nutritional value, the absence of preventive properties, as well as short shelf life.

The objective of the invention is the creation of a method for the preparation of flour confectionery products with improved consumer properties, as well as increased shelf life.

The problem is solved in that in a method for preparing a flour confectionery product, comprising preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, a baking powder, flavoring agent, phospholipids and water, preparing a dough by mixing the emulsion with wheat flour, molding the dough, baking dough pieces, cooling the finished products, their packing and packaging, phospholipids obtained by quadruple mixing are used as phospholipids in the preparation of the emulsion completely heated food plant phospholipids with an organic solvent, adding to the solvent before the third mixing of a 0.5-1.0% solution of citric acid in flooded acetone taken in an amount of 1-5% by weight of phospholipids, phase separation into a solution of neutral lipids in solvent and phospholipids, followed by drying of phospholipids, in the amount of 3.0-5.0% by weight of the finished confectionery.

Introduction to the emulsion of these phospholipids in combination with these components allows you to get a flour confectionery product with new properties.

It is known that for the preparation of a flour confectionery with phospholipids, phosphatide concentrates obtained from unrefined vegetable oils under severe technological conditions are used as a source of phospholipids. However, such technological conditions make it possible to obtain phosphatide concentrates that practically do not have native biological activity, in addition, they contain significant amounts of primary and secondary oxidation products, many of which have a negative effect on the human body. We experimentally showed that with the introduction of phospholipids obtained in a special way, characterized by high physicochemical parameters and high physiological activity, the flour confectionery product acquires new properties, contributing to the removal of cholesterol from the body and normalizing metabolic processes.

It is known that mass varieties of sugar cookies contain insufficient amounts of minerals, essential fatty acids and cannot satisfy the body's needs for them.

We experimentally proved the possibility of improving the composition of sugar cookies for minerals due to the introduction of these phospholipids, because mineral substances (calcium, potassium, magnesium, iron), which enter the finished product from phospholipids, activate the activity of enzymes, participate in maintaining ionic balance in the body, regulating the functioning of nervous tissue, in the metabolism of carbohydrates and energy metabolism.

The introduction of these phospholipids into the dough allows you to increase the physiological value of flour confectionery products due to their balanced fatty acid and group composition, since oleic acid, like monoenic, helps reduce the risk of cardiovascular disease, and linoleic acid is essential. Oleic and linoleic acids also contribute to the synthesis of arachidonic acid (vitamin F) in the human body.

In addition, the introduction of the claimed method of these phospholipids allows to exclude melange, which is a source of cholesterol and microbiological damage.

The inventive method of preparation of flour confectionery products is illustrated by examples.

Example 1. In the mixer for the preparation of the emulsion load 124.39 kg of milk, 24.88 kg of anti-crystallizer invert syrup, 4.66 kg of salt, baking powder - 4.66 kg of soda and 0.62 kg of ammonium, 279.87 kg of sugar, then the mixture is stirred for 10 minutes. Then the fatty phase is introduced - 76.93 kg of molten margarine and 47.46 kg of phospholipids obtained by four-fold mixing of pre-heated edible plant-based phospholipids with an organic solvent, adding to the solvent before the third mixing of a 0.5% solution of citric acid in watered acetone, taken in an amount of 2.5% by weight of phospholipids, phase separation into a solution of neutral lipids in a solvent and phospholipids, followed by drying of phospholipids.

Then, 1.09 kg of flavor is introduced into the resulting mixture, mixed thoroughly and processed in an emulsifier. The resulting emulsion is sent to the preliminary mixing chamber of the kneading machine, after which 621.94 kg of wheat flour is dosed. A mixture of all components of the formulation enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

Example 2. In the mixer for preparing the emulsion load 124.39 kg of milk, 24.88 kg of anti-crystallizer invert syrup, 4.66 kg of salt, baking powder - 4.66 kg of soda and 0.62 kg of ammonium, 243.07 kg of sugar, then the mixture is stirred for 5-10 minutes. Then the fatty phase is introduced - 55.06 kg of molten margarine and 59.33 kg of phospholipids obtained by four-fold mixing of preheated edible vegetable phospholipids with an organic solvent, adding to the solvent before the third mixing of a 1.0% solution of citric acid in watered acetone, taken in an amount of 5% by weight of phospholipids. phase separation into a solution of neutral lipids in a solvent and phospholipids, followed by drying of phospholipids.

Then, 1.09 kg of flavor is added to the resulting mixture. The resulting mixture is thoroughly mixed and processed in an emulsifier. The emulsion obtained is sent to the premixing chamber of the kneading machine, after which 621.94 kg of wheat flour and 46.80 kg of starch are dosed. A mixture of all components of the formulation enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 ° C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

Example 3. In the mixer for preparing the emulsion load 124.39 kg of milk, 24.88 kg of anti-crystallizer invert syrup, 4.66 kg of salt, baking powder - 4.66 kg of soda and 0.62 kg of ammonium, 243.07 kg of sugar, then the mixture is stirred for 5-10 minutes. Then the fatty phase is introduced - 78.76 kg of molten margarine and 35.60 kg of phospholipids obtained by four-fold mixing of preheated food-grade vegetable phospholipids with an organic solvent, adding to the solvent before the third mixing of a 1.0% solution of citric acid in water-saturated acetone, taken in an amount of 5% by weight of phospholipids, phase separation into a solution of neutral lipids in a solvent and phospholipids, followed by drying of phospholipids.

Then, 1.09 kg of flavoring is introduced into the resulting mixture, the resulting mixture is thoroughly mixed and processed in an emulsifier. The resulting emulsion is sent to the premixing chamber of the kneading machine. 588.51 kg of wheat flour, 46.80 kg of starch and 33.43 kg of soy flour are metered into the mixing chamber of the kneading machine. A mixture of all components of the formulation enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 ° C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

In parallel received flour confectionery product in a known manner.

Organoleptic and physico-chemical characteristics of flour confectionery products are given in the table.

As can be seen from the table, the inventive method allows to obtain a flour confectionery product with high consumer properties.

In addition, the flour confectionery product prepared by the present method is stored for 1 month longer than the flour confectionery product prepared by the known method.

Table. Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: surface fairly flat, without furrows and swelling, slightly rough smooth, perfectly smooth, without furrows and swellings color light coloured slightly brownish taste and smell characteristic of this product variety pronounced taste characteristic of this type of product broken view fairly uniform with traces of impermeability uniform, developed surface Physical and chemical indicators: wetness,% 145 165 170 170 Shelf life, without changing the appearance and taste, months 3 four four four

Claims (1)

A method of preparing a flour confectionery product, including preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, a baking powder, flavoring agent, phospholipids and water, preparing a test by mixing the emulsion with wheat flour, forming a dough, baking dough pieces, cooling finished products , their packaging and packaging, characterized in that the phospholipids used in the preparation of the emulsion are phospholipids obtained by quadrupling mixing flax heated food plant phospholipids with an organic solvent, adding to the solvent before the third mixing a 0.5-1.0% solution of citric acid in flooded acetone taken in an amount of 1-5% by weight of phospholipids, phase separation into a solution of neutral lipids in solvent and phospholipids, followed by drying of phospholipids in an amount of 3.0-5.0% by weight of the finished confectionery.