RU2300199C1 - Method for preparing of biscuit "sonnet" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of semi-finished biscuit products for tortes and cakes.

SUBSTANCE: method involves whipping egg and sugar mass; introducing into said mass top-grade wheat flour mixed with potato starch, and essence; kneading dough; forming and baking dough pieces; using mixture of hen and quail egg mélange as egg product, with share of quail egg mélange in said mixture constituting 30-70% by weight of egg products according to receipt; introducing "Whipping paste" into mixture in an amount of 2% by weight of basic raw material according to receipt; whipping said mass with sugar during 25±2 min; kneading dough, with components being used in predetermined ratio.

EFFECT: intensified process of whipping mélange and sugar containing mass, improved organoleptical state of crumb and physicochemical characteristics of biscuit, in particular, specific volume, porosity and crumb compressibility, and provision for enrichment of biscuit with mineral substances and vitamins.

3 tbl, 4 ex

Description

The invention relates to the food industry, in particular the production of biscuit semi-finished products for cakes and pastries.

Closest to the technical nature of the proposed method is the preparation of a biscuit, including churning melange with sugar, introducing into the egg-sugar mass of premium wheat flour and potato starch, kneading dough, molding and baking [1. Technological instructions for the production of flour confectionery [Text]. - M., 1992. - S. 94-98; 2. Collection of technological standards [Text]. Part III. A collection of recipes for cakes, pastries, cupcakes, rolls, cookies, gingerbread cookies, gingerbread and sweet bakery products. - M .: Khlebprodinform, 2000. - P.24].

The disadvantage of this method of preparing biscuit is the length of the process of knocking down the mass of melange and granulated sugar, the imbalance of the chemical composition caused by the rather low content of minerals and vitamins, and the low quality of the product in terms of organoleptic and physico-chemical parameters: the crumb is dense, the porosity is uneven, the specificity is insufficient volume.

An object of the invention is the intensification of the process of churning the mass of melange and granulated sugar, improving the chemical composition of the biscuit due to enrichment with minerals and vitamins and improving the quality of the product by obtaining products with a large volume, uniformly porous structure and a lighter crumb.

The technical problem is achieved by the fact that in the method of preparing a biscuit, including churning the mass from egg products and granulated sugar, introducing into it premium wheat flour mixed with potato starch, and the essence, dough kneading, molding and baking, new is that as egg products use a mixture of melange of chicken and quail eggs, and the proportion of melange of quail eggs in it is 30-70% of the total weight of egg products according to the recipe, add the “Paste for whipping” emulsifier, which is a composition ju in an aqueous solution of sugar of mono- and diglycerides of fatty acids and polyglycerol esters, in the amount of 2% of the total weight of the raw material according to the recipe and beat with sugar for 25 ± 2 min, then knead the dough in the following ratio of components, g (from the calculation per 10 kg of biscuit):

premium wheat flour 2812.0 potato starch 694.0 granulated sugar 3471.0 egg melange 4049.5-1735.5 quail egg melange 1735.5-4049.5 emulsifier "Paste for churning" 255,934 essence 34.7.

The technical result consists in the intensification of the process of churning the mass of melange and granulated sugar, improving the quality of the product by obtaining products with a large volume, uniformly porous structure and a lighter crumb, increasing the nutritional value of the biscuit by enriching it with minerals and vitamins.

The method of preparation of biscuit "Sonnet" is as follows.

A mixture is prepared from melange of chicken and quail eggs, and the proportion of quail egg melange in it is 30-70% of the total weight of egg products according to the recipe, the “Paste for whipping” emulsifier is added to the resulting mixture in an amount of 2% of the total mass of raw materials according to the recipe, and beat with sugar for 25 ± 2 min. Then, wheat flour of the highest grade mixed with potato starch and essence are introduced into the knocked mass, the dough is kneaded for 15 s with the following ratio of components, g, based on 10 kg of biscuit:

premium wheat flour 2812.0 potato starch 694.0 granulated sugar 3471.0 egg melange 4049.5-1735.5 quail egg melange 1735.5-4049.5 emulsifier "Paste for churning" 255,934 essence 34.7.

The formation and baking of biscuits is carried out in the traditional way.

A quail egg is an environmentally friendly concentrated biological set of substances necessary for humans.

Quail eggs are superior to chicken in many nutrients (Table 1). Five quail eggs, equal in weight to one chicken, contain 5 times more potassium, 4.5 times more iron, 2.5 times more vitamins B1 and B2. Quail eggs contain much more vitamin A, nicotinic acid, phosphorus, copper, cobalt, limiting and other amino acids. In addition, quail eggs have more protein than other brood birds: 55.8% protein is found in chickens and 60% in quail eggs. In most brood birds, the eggshell makes up more than 10% of the total egg mass, in quails - only 7.2%.

Table 1 The content of certain vitamins, mineral elements and amino acids in 100 g of quail and chicken eggs Name of substance Quail eggs Chicken eggs Quail eggs,% to chicken Dry matter% 25,4 22.4 113 Protein,% 12.8 11.6 110.3 Vitamins, mcg: IN 1 137 49 280 IN 2 1100 500 219 PP (nicotinic acid) 110 99 111 A (carotenoids) 1180 780 151 Caratinoids, mcg 670 640 104 Minerals, mg: Calcium Sa 76 52 146 Phosphorus P 213 185 115 Potassium K 620 124 500 Iron Fe 404 88 459 Copper Cu 17 9.6 177 Cobalt co 6.6 3.8 173 amino acids, g: lysine 1.05 0.75 140 Cystine 0.43 0.28 153 Methionine 0.72 0.38 190 Aspartic acid 1.16 0.79 146 Glutamic acid 1.72 1.44 119 Tryptophan 0.42 0.20 120

Quail eggs increase immunity, normalize the activity of the gastrointestinal tract, cardiovascular system, and contribute to the removal of radionuclides and heavy metals from the body. Due to the high body temperature (42 ° C), quail are resistant to infectious diseases (for example, salmonellosis), so their eggs can be drunk raw.

The emulsifier "Paste for churning" (TU 9145-358-00334623-2003) is used in the production of biscuit semi-finished products for cakes, rolls, pastries, as well as in the production of cupcakes. It is a composition in an aqueous sugar solution of emulsifiers E-471 (mono- and diglycerides of fatty acids), E-475 (polyglycerol esters). The raw material for the production of emulsifiers are high-quality edible fats.

Possessing high emulsifying and stabilizing abilities, E-471 and E-475 emulsifiers are adsorbed on the gas-liquid phase interface and interact with egg proteins. As a result, the strength of the interfacial layer increases, preventing the coalescence of air bubbles, the structural and mechanical properties of the foam stabilize and it becomes possible to intensively saturate the mass with air when knocking, and during baking, increase the volume of the biscuit with a more elastic crumb (1. Nechaev, A.P. Food additives [Text] / A.P. Nechaev, A.A. Kochetkova, A.N. Zaitsev. - M .: Kolos, 2001. - P.90-105).

The use of the “Paste for whipping” emulsifier in the production of biscuits allows to reduce the time of churning of the mass from melange and sugar from 40 to 25 ± 2 min; get products with a large volume and uniformly porous structure, a lighter crumb; extend the preservation of freshness of products.

The method of preparation of biscuit "Sonnet" is illustrated by the following examples (calculation per 10 kg of biscuit, g).

Example 1 (prototype). Beat the egg-sugar mass from 3471.0 g of granulated sugar and 5785.0 g of chicken egg melange for (35 ± 5) minutes until an increase in volume of 2.5-3.0 times. Then, 2812.0 g of premium wheat flour mixed with 694.0 g of potato starch and 34.7 g of essence are introduced into the knocked mass, and the dough is kneaded for 15 s. Forming and baking of biscuit semi-finished products is carried out in the traditional way. The biscuit quality indicators are given in Table 2, the chemical composition and energy value of biscuits are shown in Table 3.

Example 2. Prepare a mixture of 4049.5 g of melange of chicken eggs and 1735.5 g of melange of quail eggs (the proportion of quail egg mix in the mixture is 30% of the total weight of egg products according to the recipe), 255.934 g (2% of the total mass of raw materials according to the recipe) emulsifier "Paste for whipping" and beat with sugar for 25 ± 2 minutes Then, 2812.0 g of premium wheat flour mixed with 694.0 g of potato starch and 34.7 g of essence are introduced into the knocked mass, and the dough is kneaded for 15 s. Forming and baking of biscuit semi-finished products is carried out in the traditional way. The biscuit quality indicators are given in Table 2, the chemical composition and energy value of biscuits are shown in Table 3.

Example 3. The composition of the recipe and the technology for the preparation of biscuit cake mix are similar to example 2, only prepare a mixture of 2892.5 g of melange of chicken eggs and 2892.5 g of melange of quail eggs (the proportion of quail egg melange in the mixture is 50% of the total weight of egg products according to the recipe) . The biscuit quality indicators are given in Table 2, the chemical composition and energy value of biscuits are shown in Table 3.

Example 4. The composition of the recipe and the preparation technology of the biscuit cake mix are similar to example 2, only prepare a mixture of 1735.5 g of chicken egg melange and 4049.5 g of quail egg melange (the proportion of quail egg melange in the mixture is 70% of the total weight of egg products according to the recipe) . The biscuit quality indicators are given in Table 2, the chemical composition and energy value of biscuits are shown in Table 3.

The dosage choice of quail egg melange is determined by the following: adding less than 30% quail egg melange does not significantly improve the chemical composition of biscuits by the content of vitamins and minerals, and more than 70% significantly increases the cost of biscuits.

As can be seen from the table. 2, biscuits "Sonnet", prepared according to examples 2, 3 and 4, had a lighter, more uniform, thin-walled, elastic crumb than the prototype. According to the physicochemical parameters, the Sonnet biscuits prepared by the proposed method (examples 2, 3 and 4) also exceeded the prototype: porosity increased by 1-5%, specific volume - 2.9-14.9%, total compression strain - by 5.5-20.9%.

Thus, the “Paste for whipping” emulsifier accelerates the formation of the whipped structure of the dough and stabilizes it (prevents the settling of the whipped dough), contributes to the formation of a finely dispersed structure of the dough, which is fixed in a finely porous thin-walled crumb during baking.

In addition, as can be seen from table 3, the introduction of quail eggs in the dough contributed to an increase in the content of minerals and vitamins in Sonnet biscuits, prepared according to examples 2, 3 and 4.

The proposed method for the preparation of Sonnet biscuit makes it possible to intensify the process of knocking down the mass of melange and granulated sugar, improve the organoleptic (state of the crumb) and physicochemical parameters (specific volume, porosity, compressibility of the crumb), as well as enrich the product with minerals and vitamins.

table 2 The effect of compositions of ingredients on the quality of biscuit Quality indicators Example 1 (prototype) 2 3 four Organoleptic Surface and shape Smooth without blasting Crumb condition Dense, porosity uneven, thick-walled Porosity uniform, thin-walled Crumb color Yellow White with a yellow tint White with a yellow tint White Taste and smell Peculiar to this type of product, without extraneous taste and smell Physicochemical Specific volume cm ^3/100 g 350 358 360 402 Porosity,% 71 72 74 76 The total compression strain, units etc. 91 96 102 110 Table 3 The chemical composition and energy value of Sonnet biscuits Indicator Example 1 (prototype) 2 3 four Water g 19.5 19.3 19.3 19.2 Proteins, g 10.00 10,20 10.35 10.50 Fats, g 7.30 7.60 7.75 7.90 Carbohydrates, g 63.0 63.0 63.0 63.0 Minerals, mg: Na 82.60 88.32 92.12 95.93 TO 121.98 208.97 266.96 324.96 Sa 41,99 45.80 48.33 50.87 Mg 12.02 13.10 13.83 14.55 R 146.44 150.24 152.78 155.32 Fe 1.96 2.24 2.42 2.60 Vitamins, mcg: β-carotene 51 61 65 73 IN 1 80 87 91 95 IN 2 260 290 314 337 PP 440 451 459 467 Energy value, kJ 1506.75 1510.19 1519.89 1529.60

Claims (1)

A method of preparing a biscuit, including churning melange with granulated sugar, introducing into the churned mass of premium wheat flour mixed with potato starch, and essences, kneading dough, molding and baking, characterized in that the mixture of chicken and melange is used as egg products quail eggs, and the proportion of quail egg melange in it is 30-70% of the total weight of egg products according to the recipe, add the “Pasta for whipping” emulsifier into the mixture, which is a composition of mono- and diglycerides in an aqueous solution of sugar fatty acids and polyglycerol esters, in an amount of 2% of the total weight of the raw material according to the recipe and beat with sugar for 25 ± 2 minutes, then knead the dough in the following ratio of components, g (based on 10 kg of biscuit): Premium wheat flour 2,812.0; Potato starch 694.0; Granulated sugar 3,471.0; Egg melange 4,049.5-1735.5; Melange of Quail Eggs 1735.5-4049.5; Emulsifier "Paste for churning" 255,934; Essence 34.7