RU2341087C2 - Method of sugar pastry manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes preparation of the emulsion from the invert syrup, herbal extract, sugar-containing component, salt, baking powder, odorants, plasticised fat component, phosphatide and carbonammonium salt taken in the amount of 0.1-0.5% of the total volume. Also the mix is prepared from wheat flour, corn starch and pastry crumb. Dough is kneaded from the emulsion and the mixture of the free-flowing components up to the homogenous mass. Dough pieces are made from the produced mass. The pieces of dough are baked, cooled and packed. The components selected from the following groups are used as a herbal extract: malt extract, black leaf tea extract, green leaf tea extract, John's-wort extract, hawthorn fruit extract, cloves extract, nutmeg extract in amount of 0.5-10.0% of the total mass. Vegetable oil with the 0.01-0.1 (wt %) tocopherol content plasticised at temperature of 35-38°C is used as a fat component. For preparation of the dough corn starch is added to wheat flour in amount of 0.1-7.0% of the total mass also pastry crumb is added in amount of 0.1-8.0% of the total mass. The carbonammonium salt in amount of 0.1-0.5% of the total mass is additionally injected to the emulsion.

EFFECT: extension of the freshness retention period.

3 cl, 8 ex

Description

The invention relates to the field of food industry, in particular to its confectionery industry, and can be used in the preparation of sugar cookies.

A known method for the production of sugar cookies, including the preparation of an emulsion from invert syrup, egg powder mixed with water, malt extract mixed with water, milk powder, sugar component, salt, soda, aromatic additives, fat component mixed with a surface-active substance in the form phosphatides, the preparation of a mixture of bulk components. Then in the finished emulsion serves a mixture of bulk components and knead the dough. Kneading of the dough is continued depending on the temperature conditions of the room until a dough of uniform consistency is obtained. Then the dough is served for molding, and dough pieces - for baking, cooling, packaging and packaging.

(RU 2235469, A21D 13/08, 2004).

The disadvantage of this method is the limited shelf life of the product due to the rapid rancidity of fats and loss of consumer properties (loss of crisp properties and taste).

The objective of the invention is the use of plant extracts to reduce losses during the molding of products, obtaining billets with good shape stability during the process, obtaining products with extended shelf life, preserving the unusual pleasant refreshing taste of the finished product and crumbly crispy baking structure during the entire storage period of the product.

The technical result to which this invention is directed is to increase the quality indicators of the obtained products by imparting elastoplastic properties to the test to facilitate the formation of sugar cookies, increasing the shelf life of products and the shelf life of their freshness by enriching products with biologically active substances - bioflavonoids. It turns out products with a crispy and crumbly structure. In addition, the bioflavonoids contained in the products have a beneficial effect on human health, namely, they reduce the risk of cardiovascular and cancer diseases.

When sugar extracts of plant extracts are introduced into the dough recipe, the billets more easily go out of the mold during molding on a rotary machine, the adhesion properties of the billets to the shaft of the rotary machine decrease, and 10% loss of dough during molding in relation to the initial norms is reduced.

The cookie blanks retain their shape when molded on the rotor, have good shape holding ability, and there is no blurriness of the blanks. Due to the inclusion of plant extracts in the sugar cookie dough recipe, preforms with a crack-free surface are formed after baking products. The wetness index of finished sugar cookies does not exceed 160-180%.

The dosage range of plant extracts determined experimentally and confirmed by production tests is 0.5-10.0% of the total mass of bulk components. When making a prescription additive in large quantities, the structural and mechanical properties of the dough and the quality of the finished product blanks significantly deteriorate.

To achieve the specified technical result in a method for the production of sugar cookies, including the preparation of an emulsion from invert syrup, plant extract, sugar component, salt, soda, aromatic additives, fat component, phosphatides, the preparation of a mixture of bulk components containing wheat flour, mixing the emulsion and a mixture of bulk components until a homogeneous mass is obtained, followed by molding the dough pieces, baking the products, cooling them, packaging and packing, according to the image However, as a plant extract, components selected from the group are used: malt extract, black tea leaf extract, green tea leaf extract, St. John's wort extract, hawthorn fruit extract, clove extract, nutmeg extract in an amount of 0.5-10.0% of total mass, vegetable fat with a content of tocopherols of 0.01-0.1% of the total mass, previously plasticized at a temperature of 35-38 ° C, is used as the fat component; starch corn is additionally added to wheat flour to prepare the dough 0.1-7.0% of the total mass and cookie crumbs in the amount of 0.1-8.0% of the total mass, in addition, the carbon emulsion is additionally introduced into the emulsion in the amount of 0.1-0.5% of the total mass.

In addition, the egg product is introduced into the composition of the cookie in an amount of 0.1-0.8% of the total mass and dairy products in the amount of 0.1-0.5% of the total mass.

In addition, flavoring agents selected from the group are introduced into the composition of the cookies: raisins, ground roasted hazelnuts, sesame seeds, peanuts, cashews, almonds, Brazil nuts, candied fruits, dried fruits in an amount of 1.0-20.0 wt.%.

The invention is illustrated by specific examples of the method.

Example 1. An emulsion is preliminarily prepared, for which all liquid components (invert syrup, plant extract, icing sugar, salt) are loaded into the equipment. As a plant extract, a mixture of malt extract and black leaf tea extract, taken in an amount of 5.0 wt.%, Is used. Mix the components until a homogeneous mass. Then add chemical disintegrants: drinking soda, carbon ammonium salt, phosphatides, as well as the necessary aromatic additives. Lastly, add vegetable fat with a tocopherol content of 0.01 wt.%, Pre-plasticized at a temperature of 35-38 ° C. All are thoroughly mixed until a homogeneous consistency of the emulsion is obtained. The temperature of the emulsion is 30-38 ° C. The finished emulsion enters an intermediate heated tank with a stirrer, where the temperature of the emulsion is maintained no more than 38 ° C.

The dough is prepared in dough mixing machines by mixing the prepared emulsion with wheat flour, corn starch and cookie crumbs. An emulsion with a temperature of 30-38 ° C and a solids content of 70-75% in accordance with the recipe is fed into the kneading machine. Next, flour, corn starch and cookie crumbs are served. Kneading is continued until a uniform consistency test is obtained. The duration of the batch can vary and depends on the temperature, the properties of the flour used, the mixing intensity and other factors.

The finished dough from the dough mixing machine is unloaded onto a conveyor belt and fed into the funnel of the forming machine. The molding is carried out on a rotary machine by pressing the dough into the grooves of the forming shaft with a corrugated shaft. Molded dough pieces from the belt of the forming machine go to the mesh conveyor.

The duration and modes of baking can vary depending on the humidity of the dough, the degree of filling of the oven, the temperature of the baking.

Then, if necessary, it is finished with lezon and granulated sugar, cooled, packaged and packaged.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 1,0; wheat flour 59.05; corn starch 0.1; cookie crumbs 0.1; icing sugar 16.5; vegetable fat with a tocopherol content of 0.01 wt.% - 16.5; phosphatides 0.15; drinking soda 0.5; carbon ammonium salt 0.5; salt 0.5; plant extract 5.0; aromatic additives 0.1.

Example 2. Carried out analogously to example 1, except that as a plant extract using green tea of long leaf tea, the egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 4.5 wt. %, crumbs of cookies in an amount of 1.0 wt.% and additionally introduced as flavoring raisins.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 3,5; wheat flour 53.55; corn starch 4,5; cookie crumb 1.0; egg powder 0.8; whole milk powder 0.5; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 8.0; phosphatides 0.05; drinking soda 0.2; carbon ammonium salt 0.1; salt 0.1; plant extract 10.0; raisins 1.0; aromatic additives 0.2.

Example 3. Carried out analogously to example 1, except that St. John's wort extract is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 6.0 wt.%, crushed cookies in an amount of 4.0 wt.% and roasted ground peanuts or raisins and hazelnuts are additionally added as flavoring additives.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 3,5; wheat flour 45.55; corn starch 6.0; cookie crumb 4.0; egg powder 0.8; whole milk powder 0.5; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 8.0; phosphatides 0.05; drinking soda 0.2; ammonium carbonate 0.4; salt 0.3; plant extract 6.0; raisins 3.0; ground roasted hazelnuts or peanuts 5.0; aromatic additives 0.2.

Example 4. Carried out analogously to example 1, except that the extract of hawthorn fruit is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 7.0 wt.% , cookie crumbs in an amount of 2.0 wt.% and ground roasted hazelnuts are additionally added as flavorings.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 3,5; wheat flour 38.55; corn starch 7.0; cookie crumb 2.0; egg powder 0.8; whole milk powder 0.5; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 8.0; phosphatides 0.05; drinking soda 0.2; ammonium carbonate 0.4; salt 0.3; plant extract 2.0; ground roasted hazelnuts 20.0; aromatic additives 0.2.

Example 5

Carried out analogously to example 1, except that clove extract is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 3.0 wt.%, Cookie crumbs in the amount of 7.0 wt.% and additionally introduced as flavorings candied fruits and cashews or almonds.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 2.0; wheat flour 39.8; corn starch 3.0; cookie crumbs 7.0; egg powder 0.5; whole milk powder 0.4; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 9.0; phosphatides 0.1; drinking soda 0.3; ammonium carbonate 0.3; salt 0.4; plant extract 0.5; candied fruit 10.0; cashews or almonds 10.0; aromatic additives 0.2.

Example 6. Carried out analogously to example 1, except that nutmeg extract is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 2.0 wt.% , cookie crumbs in an amount of 8.0 wt.% and additionally dried fruits and sesame seeds are added as flavoring additives.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 3,5; wheat flour 41.65; corn starch 2.0; cookie crumb 8.0; egg powder 0.4; whole milk powder 0.3; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 8.0; phosphatides 0.05; drinking soda 0.2; ammonium carbonate 0.4; salt 0.3; plant extract 0.5; dried fruits 3.0; sesame seeds 15.0; aromatic additives 0.2.

Example 7. Carried out analogously to example 1, except that clove extract is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 3.0 wt.%, cookie crumbs in the amount of 7.0 wt.% and additionally introduced as flavoring additives candied fruit and a mixture of nuts: cashews, peanuts, almonds.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 2.0; wheat flour 39.8; corn starch 3.0; cookie crumbs 7.0; egg powder 0.5; whole milk powder 0.4; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 9.0; phosphatides 0.1; drinking soda 0.3; ammonium carbonate 0.3; salt 0.4; plant extract 0.5; candied fruit 10.0; mix of nuts: cashews, peanuts, almonds 10.0; aromatic additives 0.2.

Example 8. Carried out analogously to example 1, except that the extract of hawthorn fruit is used as a plant extract, egg powder and whole milk powder are additionally added to the emulsion, and when preparing a mixture of loose components, corn starch is taken in an amount of 7.0 wt.% , crumbs of cookies in an amount of 2.0 wt.% and additionally introduced as flavorings Brazil nut.

The components for the preparation of the dough are taken in the following ratio, wt.% .: invert syrup 3,5; wheat flour 38.55; corn starch 7.0; cookie crumb 2.0; egg powder 0.8; whole milk powder 0.5; icing sugar 16.5; vegetable fat with a tocopherol content of 0.1 wt.% - 8.0; phosphatides 0.05; drinking soda 0.2; ammonium carbonate 0.4; salt 0.3; plant extract 2.0; Brazil nut 20.0; aromatic additives 0.2.

Thus, the proposed method allows to obtain products with an increase in 2 times the shelf life of products compared to the prototype and the shelf life of their freshness, due to the enrichment of products with biologically active substances - bioflavonoids, which affect the improvement of quality indicators of the products by giving the test elastoplastic properties that facilitate molding sugar cookies, to give products a refreshing and soft spicy flavor. It turns out products with a crispy and crumbly structure. In addition, the bioflavonoids contained in the products have a beneficial effect on human health, namely, they reduce the risk of cardiovascular and cancer diseases.

Claims (3)

1. Method for the production of sugar cookies, including the preparation of an emulsion from invert syrup, plant extract, sugar component, salt, soda, aromatic additives, plasticized fat component, phosphatides, preparation of a mixture of bulk components containing wheat flour, mixing the emulsion and a mixture of bulk components to obtain homogeneous mass with subsequent molding of the dough pieces, baking products, their cooling, packaging and packaging, characterized in that as a vegetable the extract uses components selected from the group: malt extract, black tea leaf extract, green tea leaf extract, hypericum extract, hawthorn fruit extract, clove extract, nutmeg extract in an amount of 0.5-10.0% of the total mass, as fat component using vegetable fat with a tocopherol content of 0.01-1.1 wt.%, plasticized at a temperature of 35-38 ° C, to prepare the dough, wheat starch is additionally introduced into wheat flour in an amount of 0.1-7.0% of the total masses and crumbs of cookies in co the amount of 0.1-8.0% of the total mass, in addition, carbon emulsion salt is additionally introduced into the emulsion in an amount of 0.1-0.5% of the total mass. 2. The method according to claim 1, characterized in that the egg and dairy products are additionally added to the emulsion. 3. The method according to claim 1, characterized in that the composition of the cookies is added flavorings selected from the group: raisins, ground roasted hazelnuts, sesame seeds, peanuts, cashews, almonds, Brazil nuts, candied fruits, dried fruits in an amount of 1.0- 20.0 wt.%.