RU2276497C2 - Method for preparing of cake having increased nutritive value - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of cakes in confectionery industry and public catering enterprises.

SUBSTANCE: method involves whipping eggs and sugar; mixing whipped mass with fatty product, raisin, edible salt, chemical aeration agent; introducing flour and kneading dough; forming and baking product, with fructose being used as sugar, mixture of sunflower oil and melted margarine as fatty product, sodium hydrocarbonate as aeration agent; additionally introducing semolina groats, milk whey, soya enriching agent "Okara"; whipping eggs with fructose at rotational velocity of kneading device of 14 s^-1 for 2-3 min; introducing semolina groats preliminarily swelled for 35-40 min in milk whey having temperature of 40-45 C at semolina groats and water ratio of 1:1.9; continuing whipping procedure another 5 min; adding into resulting whipped mass mixture of sunflower oil and melted margarine, raisin, edible salt, sodium hydrocarbonate and thoroughly mixing at rotational velocity of kneading device of 5 s^-1; introducing flour, soya enriching agent "Okara" preliminarily dried at temperature of 55-60 C to obtain moisture content of 10%, ground and sieved; providing dough kneading for 1-2 min. Components are used in the following ratio, wt%: top-grade wheat flour 27.4-21.6; fructose 8.8; margarine 17.8-19.8; sunflower oil 0.9; eggs 16.6; raisin 8.3; edible salt 0.1; sodium hydrocarbonate 0.6; soya enriching agent "Okara" 3.0-5.0; semolina groats 4.0-6.0; milk whey 9.5-13.3. Method allows shelf life of cake to be increased from 7 days to 8 days.

EFFECT: improved organoleptical and physicochemical properties of cake, increased nutritive value due to enrichment with protein, food fibers, micronutrients, reduced consumption of sugar and fat, and increased shelf life.

4 tbl, 4 ex

Description

The invention relates to the food industry, in particular to a method for preparing a cake, and can be used in the confectionery industry and in catering.

The closest in technical essence and the achieved effect to the proposed one is a method of making a cake, including knocking chicken eggs with sugar, mixing the beaten mass with softened butter, raisins, table salt, ammonium carbonate, essence, making flour and kneading dough, molding, baking and icing sugar [Technological instructions for the production of flour confectionery. - 1992. - S.159-161].

A disadvantage of the known cake preparation method is that the finished product is characterized by low quality, i.e. insufficient specific volume and porosity, an imbalance in the chemical composition caused by a high content of sucrose and a low content of protein, vitamins and dietary fiber.

An object of the invention is to obtain a cake of increased nutritional value, improved quality.

The technical task of the invention is achieved by the fact that in the method of preparing a cake of increased nutritional value, including churning eggs with sugar, mixing the beaten mass with a fat product, raisins, salt, chemical baking powder, making flour and kneading dough, molding and baking, it’s new that fructose is used as sugar, as a fat product is a mixture of sunflower oil and melted margarine, sodium bicarbonate is used as a baking powder and, in addition, semolina, milk dairy Rotku, Okara soybean fortifier; chicken eggs are knocked down with fructose at a kneading organ rotational speed of 14 s ^-1 for 2-3 minutes, then semolina is introduced, previously swollen for 35-40 minutes in milk whey with a temperature of 40-45 ° C with a ratio of cereals and water - 1: 1.9, and continue churning for another 5 minutes, a mixture of sunflower oil and melted margarine, raisins, sodium chloride, sodium bicarbonate is added to the crushed mass and thoroughly mixed at a kneading organ rotational speed of 5 s ^-1 , flour is added, and the soybean enrichment agent Okara ", previously dried at tempera ure 55-60 ° C to a moisture content of 10%, crushed and sifted, kneading dough is carried out for 1-2 minutes with the following ratio of components, wt.%:

premium wheat flour 27.4-21.6 fructose 8.8 table margarine 17.8-19.8 sunflower oil 0.9 chicken egg 16.6 raisins 8.3 food salt 0.1 sodium bicarbonate 0.6 soybean enrichment "Okara" 3.0-5.0 semolina 4.0-6.0 milk serum 9.5-13.3

The technical result is expressed in the achievement of the task, namely: improving the quality and increasing the nutritional value of the cake.

To reduce the sugar content of the cake, the following ingredients were used: fructose (TU 9110-011-35937677-02) and semolina (GOST 7022-97); the increase in nutritional value, including biological, was achieved through the use of Okara soybean fortifier (TU 9146-02 / 10-126558-98) and whey (OST 10-02-02-3-87). To increase the content of polyunsaturated fatty acids, sunflower oil was used (GOST 1129-93). In addition, the joint presence of these components in the claimed ratio helps to obtain a cake of higher quality compared to the prototype.

Soybean fortifier is a secondary product in the process of obtaining soybean milk. Washed white soybeans are pre-soaked in water for at least 10 hours at a water ratio of 1: 7, then chopped, mixed and boiled. The mixture is squeezed, filtered. The filtrate obtained is soy milk; the precipitate is called Okara. This is a homogeneous, pasty mass of light yellow, odorless with a mild soy flavor. Shelf life at a temperature of 0 to 6 ° C - 36 hours

In order to increase the storage time, the concentrator was dried convectively at a temperature of 55-60 ° C to a moisture content of 10%. Then it was crushed and sieved through a sieve of silk fabric No. 38. In the preparation of the cake used the passage through a sieve.

100 g of soybean fortifier contains, g: protein - 32, fat - 10, carbohydrates digestible - 23, dietary fiber - 21. Protein "Okara" has a relatively high amino acid rate of lysine - 110.9%, leucine - 127.1%, phenylalanine and tyrosine - 120%. The enrichment also includes minerals, mg%: potassium - 1750, calcium - 360, magnesium - 280, phosphorus - 770, iron - 14; vitamins, mg%: thiamine - 0.85, riboflavin - 0.2, niacin - 1.98.

Sodium bicarbonate was used as a baking powder, since ammonium carbonate decomposes only by 82% during baking and can accumulate in the product in the form of ammonia.

A method of preparing a cake of high nutritional value is as follows.

Chicken eggs with fructose are knocked down in a whipping machine at a kneading organ rotational speed of 14 s ^-1 for 2-3 minutes, then semolina is introduced, previously swollen for 35-40 minutes in milk whey at a temperature of 40-45 ° C with a cereal ratio and water - 1: 1.9, and continue churning for another 5 minutes. A mixture of melted margarine and sunflower oil, raisins, sodium chloride, sodium bicarbonate is added to the whipped mass and mixed thoroughly at a kneading organ rotational speed of 5 s ^-1 . Then make flour, Okara soybean fortifier, pre-dried at a temperature of 55-60 ° C to a moisture content of 10%, crushed and sifted through a sieve of silk fabric No. 38, and the dough is kneaded for 1-2 minutes. The finished dough is metered into molds and baked at a temperature of 180-200 ° C for 25-40 minutes.

The method of preparing a cake of high nutritional value is illustrated by the following examples (table 1).

Example 1. Take 50 g (5.0%) semolina, add 95 g (9.5%) whey with a temperature of 45 ° C, mix and leave to swell for 35 minutes. In a whipping machine, 88 g (8.8%) of fructose and 166 g (16.6%) of chicken eggs are churned at a kneading organ rotational speed of 14 s ^-1 for 2 minutes, semolina swollen in serum is introduced and churning is continued. 5 minutes. 198 g (19.8%) of melted margarine and 9 g (0.9%) of sunflower oil, 83 g (8.3%) of raisins, 1 g (0.1%) of common salt, 6 g ( 0.6%) sodium bicarbonate and mix thoroughly at a kneading organ rotation speed of 5 s ^-1 . Then make 274 g (27.4%) of flour, 30 g (3.0%) of Okara soybean fortifier, pre-dried at a temperature of 55-60 ° C to a moisture content of 10%, crushed and sifted through a sieve of silk fabric No. 38 and knead the dough for 2 minutes The finished dough is metered into molds and baked at a temperature of 180-200 ° C for 25-40 minutes.

Organoleptic and physico-chemical indicators are presented in table.2.

Example 2. The technology for the preparation of cake is similar to example 1, the difference is in the dosage of the components: flour - 245 g (24.5%), margarine - 188 g (18.8%), soybean concentrate "Okara" - 40 g (4.0 %), semolina - 60 g (6.0%), whey - 114 g (11.4%).

Organoleptic and physico-chemical indicators are presented in table.2.

Example 3. The technology for the preparation of cake is similar to example 1, the difference is in the dosage of the components: flour - 216 g (21.6%), margarine - 178 g (17.8%), soybean concentrate "Okara" - 50 g (5.0 %), semolina - 70 g (7.0%), whey - 133 g (13.3%).

Organoleptic and physico-chemical indicators are presented in table.2.

Example 4 (prototype). In a whipping machine with a high speed of rotation of the kneading organ, 194 g (19.4%) of granulated sugar and 155 g (15.5%) of chicken eggs are beaten to a 2.5-fold increase in mass. In a kneading machine, at a low speed of rotation of the kneading organ, knead 194 g (19.4%) of butter for 3 minutes, add 194 g (19.4%) of raisins, 1 g (0.1%) of table salt, 1 g ( 0.1%) ammonium carbonate and 1 g (0.1%) of the essence, mix thoroughly. The resulting egg-sugar mass is introduced into the mixture, mixed for 5 minutes, 260 g (26%) of flour are added and the dough is kneaded for 5 minutes. The finished dough is metered into molds and baked at a temperature of 180-200 ° C for 25-40 minutes.

The formulation options are presented in table 1. The data in examples 1-4 are shown in tables 2-4.

As can be seen from table 2, the specific volume and porosity of the cupcakes prepared according to examples 1-3, is higher than that of the prototype (example 4). Alkalinity increases, but corresponds to GOST 15052-96, the sweetness of the product is markedly reduced. Semolina, swollen in whey, contributes to an even distribution of all the recipe components in the mass. A soy enrichment agent with a high water holding capacity (more than 2.5 g of water / g of product) binds water additionally added to whey, while the rheological properties of the dough are improved, which leads to a larger product.

The quality of the muffins during storage was evaluated by a change in the structural and mechanical properties. The relative compressibility of the test samples was determined on an AP-4/2 penetrometer. This indicator makes it possible to objectively assess the degree of change in the properties of the cake during storage, taking the initial value of the total compression strain as 100%.

The relative compressibility of the muffins during storage for 7 days decreased: in the prototype - by 39%, in samples prepared according to examples 1-3 - by 33-36%. The introduction of semolina and soy enrichment can slow down the process of staling the product. The duration of storage of cupcakes (examples 1-3) is increased by 1 day.

An analysis of the chemical composition showed that the content of digestible carbohydrates in the cake prepared according to Example 2 decreased by 12%; the protein content increased by 2 times compared with the prototype. In addition, muffins are enriched with dietary fiber, minerals, and vitamins.

The ratio of basic nutrients - proteins: fats: carbohydrates is changed from 1: 3.5: 9 (in the prototype) to 1: 2: 4.7 (in example 2). Energy value reduced by 40 kJ / 100 g of product. The biological value of proteins is increased by 2.8%.

The proposed method of making a cake allows you to:

- improve organoleptic and physico-chemical quality indicators;

- increase nutritional value by enriching protein, dietary fiber, micronutrients and by reducing the consumption of sugar and fat;

- increase the duration of storage from 7 to 8 days.

Table 1
Cupcake Recipe Options name of raw materials Mass fraction of components,%, by examples one 2 3 4 (prototype) Premium wheat flour 27.4 24.5 21.6 26.0 Granulated sugar - - - 19,4 Fructose 8.8 8.8 8.8 - Butter - - - 19,4 Table margarine 19.8 18.8 17.8 - Sunflower oil 0.9 0.9 0.9 - Chicken egg 16.6 16.6 16.6 15,5 Raisins 8.3 8.3 8.3 19,4 Edible salt 0.1 0.1 0.1 0.1 Ammonium carbonate - - - 0.1 Sodium bicarbonate 0.6 0.6 0.6 - Soy enrichment "Okara" 3.0 4.0 5,0 - Semolina 5,0 6.0 7.0 - Milk serum 9.5 11,4 13.3 - Essence - - - 0.1

table 2
Effect of recipe ingredients on cupcake quality The name of indicators Quality indicators of cupcakes prepared by examples one 2 3 4 (prototype) Specific volume cm ^3/100 g 284 290 286 270 Porosity,% 72 74 73 68 Humidity% 20.8 20.9 20.9 20.3 Alkalinity, hail 1.8 1.8 1.8 0.5 Surface and shape Smooth, with slight blasts Crumb condition Porosity uniform, thin-walled Crumb color Yellow Light yellow Kink view Well baked, with no trace of impurity Taste and smell Peculiar to this type of product, the sweet taste is less noticeable Peculiar to this type of product, without extraneous smacks and odors Table 3
Change in the structural and mechanical properties of muffins during storage Duration of storage, days The total compression strain, units etc. (in the numerator); relative compressibility,% (in the denominator) The recipe according to the invention Prototype one 2 3 one

2

3

four

5

6

7

8

-

Table 4
The chemical composition of the cupcakes The name of indicators The content of nutrients, g (mg) / 100 g of product prototype cupcake according to example 2 Water g 18,4 20,0 Proteins, g 6.0 10,2 Fats, g 20.8 20.5 Digestible carbohydrates, g, 54.3 47.8 including mono- and disaccharides, 32,2 20.8 starch 22.1 27.0 Dietary fiber, g 0.4 1.3 Minerals, mg: potassium 173 277 calcium thirty 66 magnesium 13 27 phosphorus 82 113 iron 9 17 Vitamins, mg: B ₁ (thiamine) 0.08 0.12 B ₂ (riboflavin) 0.11 0.14 E (tocopherol) 0.05 0.25 Energy value, kJ 1775 1735 The biological value of proteins,% 82,4 85,2

Claims (1)

A method of preparing a cake, including knocking down chicken eggs with sugar, mixing the beaten mass with a fat product, raisins, edible salt, chemical baking powder, adding wheat flour and kneading dough, molding and baking, characterized in that fructose is used as sugar, as a fat product - a mixture of sunflower and melted table margarine oil, as a baking powder - sodium bicarbonate and, in addition, semolina, milk whey, Okara soy enrichment agent, eggs The skins are knocked down with fructose at a kneading organ rotation frequency of 14 s ^-1 for 2-3 minutes, then semolina is introduced, previously swollen for 35-40 minutes in whey with a temperature of 40-45 ° C with a ratio of cereal and water 1: 1.9, and continue churning for another 5 minutes, a mixture of sunflower oil and melted table margarine, raisins, edible salt, sodium bicarbonate are added to the knocked mass and mixed thoroughly at a kneading organ rotational speed of 5 s ^-1 , flour is added, soya enrichment agent Okara ", previously dried pr and a temperature of 55-60 ° C to a moisture content of 10%, crushed and sifted, kneading dough is carried out for 1-2 minutes with the following ratio of components, wt.%: Premium wheat flour 21.6-27.4 Fructose 8.8 Table margarine 17.8-19.8 Sunflower oil 0.9 Chicken egg 16.6 Raisins 8.3 Edible salt 0.1 Sodium bicarbonate 0.6 Soy enrichment "Okara" 3.0-5.0 Semolina 4.0-6.0 Milk serum 9.5-13.3