RU2345533C2 - Sugar cookie making method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: first, emulsion is made of invert syrup, eggs, milk, malt extract, sugar-containing component, salt, soda, flavours, fat component, phosphatides, and also carbon-ammonium salt is added. Then powdery products, including wheat flour, are stirred together, the emulsion and powdery mix are blended to a smooth mass. Dough pieces are shaped, baked, cooled and packed. Before being blended in the mix, malt extract is stirred with grain flour selected from the following group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour, or with oat flakes. Vegetable fat with tocopherol content of 0.01-0.1 wt % is used as fat component. Powdery mix for dough making is blended with corn starch, crumbled cookies and grain flour selected from the following group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour, or oat flakes. Flavour additives selected from the following group are added: raisins, roasted and ground hazelnuts, sesame seeds, peanuts, cashew, almonds, crystallised fruit and dried fruit.

EFFECT: improved quality, easier moulding, improved texture, products become more flexible and enriched with precious food components.

5 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 of invert syrup, egg powder mixed with water, malt extract mixed with water, milk powder, sugar component, salt, soda, aromatic additives, plasticized fat component, phosphatides, preparation of a mixture of loose 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 disadvantages of this method are the limited shelf life of the product due to the rapid rancidity of fats, loss of consumer properties (loss of crunchy properties and taste) and insufficiently high quality consumer indicators.

The objective of the invention is to obtain sugar biscuits with increased shelf life of products with the inclusion of flour cereals and cereal flakes, evenly distributed over the mass of the dough and contributing to the preservation of the shape of the cookie blanks when forming cookies, pronounced grain taste and crisp texture throughout the storage period of products.

The technical result to which this invention is directed is to increase the shelf life of products and increase the quality indicators of the products obtained by imparting elastoplastic properties to the test that facilitate the formation of sugar cookies, increasing the shelf life of finished products, and imparting a characteristic grain tint to the products. It turns out products with a crispy and crumbly structure, enriched with valuable food components contained in the flour of cereal crops, including oats (linoleic acid, arginine, methionine, etc.).

When grain flour and cereal flakes are introduced into the recipe, cookie preforms retain their shape when formed on the rotor, have good shape-holding ability, and the preforms are not fuzzy. Thanks to the inclusion of oat flakes, the stress of the dough is removed during the molding of products, preforms with a surface without cracks are formed after baking the products.

For the manufacture of products used oatmeal in the form of petals of various sizes and shapes.

When sugar flour cookies and cereal flakes are introduced into the dough recipe, the preforms easier to go out of the mold during molding on a rotary machine, the adhesive properties of the preforms to the shaft of the rotary machine are reduced, and 10% loss of dough during molding relative to the initial norms is reduced. The wetness index of finished sugar cookies does not exceed 160-180%.

Thanks to the introduction of cereal flour and oatmeal, finished products are enriched with valuable food components contained in cereal flour, including oats (linoleic acid, arginine, methionine, etc.).

Thanks to the use of vegetable fats with natural antioxidants - tocopherols, finished products acquire unique structural properties, namely, a crispy texture over the shelf life of the product. The shelf life of the product is increased to 9 months.

To achieve the specified technical result in a method for the production of sugar cookies, including the preparation of an emulsion from invert syrup, egg product, milk product, malt extract, sugar component, salt, soda, aromatic additives, fat component, phosphatides, preparation of a mixture of loose components containing wheat flour mixing the emulsion and mixture of granular components to obtain a homogeneous mass, followed by molding of the dough pieces, baking products, cooling them, scoop and packaging, according to the invention, the malt extract is mixed with cereal flour, selected from the group: rice flour, rye flour, barley flour, millet flour, buckwheat, oat flour or oatmeal, in a ratio of 1 respectively : 2-10 until a homogeneous mass is obtained and the resulting mixture is introduced in an amount of 0.5-10.0 of the total mass, vegetable fat with a tocopherol content of 0.01-0.1 wt.%, Previously plasticized at a temperature is used as the fat component re 35-38 ° C, in addition, in the emulsion is added carbon ammonium salt in an amount of 0.1-0.5% of the total mass, and corn starch in an amount of 0.1-6 is additionally introduced into the mixture of granular components for the preparation of the dough, 0% of the total mass and cookie crumbs in an amount of 0.1-10.0% of the total mass and additionally introduce cereal flour selected from the group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour and / or oatmeal.

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, candied fruits, dried fruits in an amount of 2.0-15.0 wt.%.

Example 1. Pre-prepare an emulsion, for which all liquid components are loaded into the equipment (invert syrup, egg product, whole milk powder, a pre-prepared mixture of malt extract and oat flour, taken in a ratio of 1: 2, respectively, in an amount of 0.5 wt. %, icing sugar, salt.). Mix the components until a homogeneous mass. Then chemical disintegrants are added: drinking soda, phosphatides and carbon ammonium salt. Lastly, add vegetable fat with tocopherols, previously plasticized at a temperature of 35 ° C or 38 ° C, as well as the necessary aromatic additives. 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, cookie crumbs and optionally oat flour or oatmeal. 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, cookie crumbs, oatmeal or oatmeal 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 intensity of mixing 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 57.85; oat flour 10.0; corn starch 0.1; cookie crumbs 0.1; egg powder 0.1; whole milk powder 0.1; icing sugar 12.0; 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; a mixture of malt extract and oatmeal 0.5; aromatic additives 0.1.

Example 2. Carried out analogously to example 1 except that they use a mixture of malt extract and barley flour, taken in a ratio of 1:10, respectively, in an amount of 2.0 wt.%, Corn starch is taken in an amount of 4.5 wt.%, Crumb biscuits in an amount of 1.0 and additionally introduced as flavoring additives raisins and almonds in a predetermined ratio.

The components for the preparation of the dough are taken in the following ratio, wt.%: Invert syrup 3,5; wheat flour 60.05; corn starch 4,5; cookie crumb 1.0; egg powder 0.8; whole milk powder 0.5; icing sugar 10.0; vegetable fat with a tocopherol content of 0.1 wt.% - 15.0; phosphatides 0.05; drinking soda 0.2; carbon ammonium salt 0.1; salt 0.1; a mixture of malt extract and barley flour 2.0; raisins and almonds 2.0; aromatic additives 0.2.

Example 3. Carried out analogously to example 1 except that they use a mixture of buckwheat and rye flour, taken in a ratio of 1: 2, respectively, in an amount of 0.5 wt.%, Corn starch is taken in an amount of 3.0 wt.%, Cookie crumbs in an amount of 0.5 wt.%; a pre-prepared mixture of malt extract and oat flour, taken in a ratio of 1: 2, respectively, in an amount of 0.5 wt.%, a mixture of buckwheat and rye flour in an amount of 5.0 wt.%, and candied fruits and hazelnuts are additionally added as flavoring agents ground fried.

The components for the preparation of the dough are taken in the following ratio, wt.%: Invert syrup 3,5; wheat flour 53.05; rye flour 1.7; buckwheat flour 3.3; corn starch 3.0; cookie crumb 0.5; 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; candied fruit 3.0; ground roasted hazelnuts 5.0; aromatic additives 0.2.

Example 4. Carried out analogously to example 1 except that they use a mixture of malt extract, barley and oat flour, taken in a ratio of 1: 2: 3, respectively, take corn starch in an amount of 6.0 wt.%, Cookie crumbs in an amount of 10, 0 wt.%, Oatmeal in an amount of 5.0 wt.% And additionally introduced as flavorings sesame seeds.

The components for the preparation of the dough are taken in the following ratio, wt.%: Invert syrup 3,5; wheat flour 27.05; barley flour 2.0, oat flour 3.0; corn starch 6.0; cookie crumb 4.0; egg powder 0.8; whole milk powder 0.5; icing sugar 22.0; 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; a mixture of malt extract, barley and oat flour 7.0; sesame seeds 15.0; aromatic additives 0.2.

Example 5

Carried out analogously to example 1 except that they use a mixture of malt extract, millet flour and oatmeal, taken in a ratio of 1: 2: 3, respectively, take corn starch in an amount of 2.0 wt.%, Cookie crumbs in an amount of 10.0 wt. .%, oatmeal in an amount of 5.0 wt.% and additionally introduced as flavorings peanuts or cashews.

The components for the preparation of the dough are taken in the following ratio, wt.%: Invert syrup 2.0; wheat flour 41.3; millet flour 2.0: oatmeal 3.0; corn starch 2.0; cookie crumb 10.0; 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; a mixture of malt extract, millet flour and oatmeal 10.0; dried fruits 1.0; peanuts or cashews 1.0; aromatic additives 0.2.

Thus, the proposed method allows to obtain products with an increased by 2 times the shelf life of the products compared to the prototype and to improve their quality indicators by giving the test elastic-plastic properties that facilitate the formation of sugar cookies. It turns out products with a crispy and crumbly structure.

Claims (2)

1. A method of manufacturing sugar cookies, including the preparation of an emulsion from invert syrup, egg product, dairy product, malt extract, sugar component, salt, soda, aromatic additives, fat component, phosphatides, preparation of a mixture of bulk components containing wheat flour, mixing the emulsion and a mixture of bulk components to obtain a homogeneous mass, followed by molding of the dough pieces, baking products, cooling, packaging and packaging, characterized in that the malt the extract is mixed with cereal flour, selected from the group: before adding to the mixture for preparing the emulsion: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oatmeal or with oatmeal, in a ratio of 1: 2-10, respectively, to obtain homogeneous mass and the resulting mixture is introduced in an amount of 0.5-10.0 of the total mass, vegetable fat with a tocopherol content of 0.01-0.1 wt.%, previously plasticized at a temperature of 35-38 ° C, is used as the fat component in addition, in the emulsion additionally BB carbon ammonium salt is added in an amount of 0.1-0.5% of the total mass, and corn starch in an amount of 0.1-6.0% of the total mass and cookie crumbs in an amount of 0.1 are additionally added to the mixture of granular components for dough preparation -10.0% of the total mass and additionally introduce cereal flour selected from the group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour or oatmeal. 2. The method according to claim 1, characterized in that the composition of the cookies is introduced flavorings selected from the group: raisins, ground roasted hazelnuts, sesame seeds, peanuts, cashews, almonds, candied fruits, dried fruits in an amount of 2.0-15.0 wt.%.