RU2358431C1 - Sugar cookie content - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, mainly to diabetic flour confectionary goods production. The product contains wheat flour of top quality, corn flour, extruded rice, stevioside, fructose, margarine, mellange, pasteurised cow milk, full cream milk powder, drinking soda, carbon and ammonium salt and flavouring agent at the following component content, wt %: wheat flour of top quality - 51.6-54.8, corn flour - 3.6-4.9, extruded rice - 3.1-3.8, stevioside - 0.06-0.07, fructose - 5.49-6.18, margarine - 18.5-18.8, mellange - 3.9-4.4, pasteurised cow milk - 3.0-3.8, full cream milk powder - 4.4-5.7, salt - 0.33, drinking soda - 0.47, carbon and ammonium salt - 0.35, flavouring agent - 0.8, water - as per calculations.

EFFECT: exclusion of sugar from the recipe is provided, nutritious value is increased, energy value is decreased, diabetic flour confectionary goods range is increased.

1 tbl, 4 ex

Description

The invention relates to the food industry, namely the production of flour confectionery diabetic orientation.

The closest in technical essence and the achieved result is Yubileinoye sugar cookies containing premium wheat flour, corn starch, powdered sugar, margarine, pasteurized cow's milk, invert syrup, melange, salt, drinking soda, ammonium carbonate, vanilla powder and essence [Recipes are not cookies / VNIIKP. - M .: Food industry, 1986. - 248 p.].

The disadvantage of the prototype is the high sugar intensity, increased energy and low nutritional value.

An object of the invention is the elimination of sugar from the recipe, increasing food and reducing energy value, expanding the range of flour confectionery products of a diabetic orientation.

To solve the technical problem of the invention, there is provided a composition for preparing sugar cookies, characterized in that it contains premium wheat flour, corn starch, extruded rice, stevioside, fructose, margarine, melange, pasteurized cow's milk, whole milk powder, salt, baking soda, carbon ammonium salt, flavoring agent at the next choice of the content of ingredients, wt.%:

Premium wheat flour 51.6-54.8 Corn starch 3.6-4.9 Extruded rice 3.1-3.8 Stevioside 0.06-0.07 Fructose 5,49-6,18 Margarine 18.5-18.8 Melange 3.9-4.4 Pasteurized cow's milk 3.0-3.8 Whole powdered milk 4.4-5.7 Salt 0.33 Drinking soda 0.47 Ammonium salt 0.35 Flavoring 0.8 Water by calculation

The technical result consists in increasing the nutritional value and reducing the energy value of finished products, in replacing sugar with natural sweeteners. Cookies of the proposed composition are recommended as a preventive and diabetic product for nutrition of various population groups: both healthy people and people suffering from diabetes.

It also provides for the regulation of the quality indicator of the dough (bulk mass) and the finished cookie (wetness, sugar content) and the cost of the finished product is reduced.

Stevioside and fructose are natural sweeteners that are safe for human life and health, have an intense sweet taste and allow you to create products of a given nutritional and energy value, including products for people suffering from diabetes. The beneficial properties of stevioside are confirmed by numerous studies. It has been proven that it helps prevent diabetes mellitus, quickly heal wounds, restore the functioning of the cardiovascular and immune systems, maintain blood pressure, and also turn on the metabolism in the body without the participation of insulin (Lisitsin V.N. Stevia - a source of health and longevity of the nation . / I.P. Kovalev // Food Industry. - 2000. - No. 5. - P.38). The degree of sweetness of stevioside ranges from 200-300 relative to the sweetness of sucrose. In addition, it practically does not contain calories, is stable when heated and stored for a long time, exposed to acids and alkalis, is highly soluble in water and is able to prevent the development of pathogenic bacteria and viruses.

Production of stevioside [Golubev V.N. Resource-saving technology of the natural sweetener of food products - stevioside. / M.G. Gedrich, I.A. Rusakova. // Food industry. - 1997. - No. 5. - P.10] includes the following main steps: processing the leaves and stems of stevia in the extractor to obtain a homogeneous mass; separating the aqueous extract by separation; purification of the obtained extract by ultrafiltration and diafiltration; reverse osmosis concentrated to obtain a product containing 55-60% stevioside; final cleaning on ion-exchange columns; drying the concentrate. The finished product contains up to 96% stevioside.

Fructose is the sweetest of natural sugars, its sweetness is 1.45-1.73. During metabolism in the human body, fructose, along with sucrose, is a source of energy. By caloric value equal to sucrose, fructose is effectively absorbed by the human body and can be used by diabetics as a daily food component in the range of 0.5 g per 1 kg of a person’s weight, with the exception of extremely rare cases of hereditary immunity to fructose. The use of fructose in patients with diabetes mellitus can reduce the dose of insulin taken by them.

Extruded rice is characterized by a high content of water-soluble substances, dietary fiber, which are excreted by food metabolites, are able to bind radionuclides and salts of heavy metals, regulate physiological processes in the digestive system and prevent many human diseases.

Sugar cookies are prepared as follows: an emulsion is prepared by successively mixing fructose, stevioside, pasteurized cow's milk, whole milk powder, extruded rice, melange and stirring for 4-5 minutes, after which water, salt, soda, carbon ammonium salt and margarine are dosed . The emulsion is mixed for 4-5 minutes until the crystalline raw material dissolves. While stirring while working, add flavor. The temperature of the emulsion is not more than 38 ° C, at this temperature no separation of the emulsion is observed.

The emulsion from the intermediate tank, without stopping mixing, is loaded into a dough mixing machine by means of a volumetric batcher, then a pre-prepared mixture of wheat flour and starch is loaded on the move. Kneading the test is carried out for 2-2.5 minutes to obtain a test of homogeneous consistency. The moisture content of the test is 17.5-17.8%. Cookies have the following composition, wt.%:

Premium wheat flour 51.6-54.8 Corn starch 3.6-4.9 Extruded rice 3.1-3.8 Stevioside 0.06-0.07 Fructose 5,49-6,18 Margarine 18.5-18.8 Melange 3.9-4.4 Pasteurized cow's milk 3.0-3.8 Whole powdered milk 4.4-5.7 Salt 0.33 Drinking soda 0.47 Ammonium salt 0.35 Flavoring 0.8 Water by calculation

The finished dough from the dough mixing machine is unloaded onto a conveyor belt and fed into the funnel of the forming machine. The dough is formed on a rotary machine. Molded dough pieces are fed into the oven and baked for 3 minutes in three thermal zones of the furnace with a temperature of 210-270-160 ° C, respectively.

Obtaining cookies is illustrated by the following examples.

Example 1. Cookies are prepared as follows: an emulsion is prepared according to the claimed formulation by successive mixing of 6.18 kg (6.18%) of fructose, 0.07 kg (0.07%) of stevioside, 3.0 kg (3.0%) pasteurized cow's milk, 4.4 kg (4.4%) whole milk powder, 3.1 kg (3.1%) extruded rice, 4.4 kg (4.4%) melange and stirring for 4-5 min, after which water is dosed, 0.33 kg (0.33%) of salt, 0.47 kg (0.47%) of soda, 0.35 kg (0.35%) of ammonium carbonate and 18.5 kg (18 , 5%) margarine. The emulsion is mixed for 4-5 minutes until the crystalline raw material dissolves. While stirring while working, add 0.8 kg (0.8%) of flavor. The temperature of the emulsion is not more than 38 ° C, at this temperature no separation of the emulsion is observed.

The emulsion from the intermediate tank, without stopping mixing, is loaded into a dough mixing machine through a volumetric batcher, then a pre-prepared mixture of 54.8 kg (54.8%) of wheat flour and 3.6 kg (3.6%) of starch is loaded on the move corn. Kneading the test is carried out for 2-2.5 minutes to obtain a test of homogeneous consistency. The moisture content of the test is 17.5-17.8%. Cookies have the following composition, wt.%:

Premium wheat flour 54.8 Corn starch 3.6 Extruded rice 3,1 Stevioside 0,07 Fructose 6.18 Margarine 18.5 Melange 4.4 Pasteurized cow's milk 3.0 Whole powdered milk 4.4 Salt 0.33 Drinking soda 0.47 Ammonium salt 0.35 Flavoring 0.8 Water by calculation

The finished dough from the dough mixing machine is unloaded onto a conveyor belt and fed into the funnel of the forming machine. The dough is formed on a rotary machine. Molded dough pieces are fed into the oven and baked for 3 minutes in three thermal zones of the furnace with a temperature of 210-270-160 ° C, respectively.

Example 2. The production technology of cookies in example 2 is similar to the technology of example 1. Cookies with this content of components are well loosened, with a clear pattern on the surface, pleasant taste and high wetness. The recipes and quality indicators of cookies are shown in the table.

Example 3. The production technology of cookies in example 3 is similar to the technology of example 1. Cookies with such a content of components have well-developed porosity and high wettability. The recipes and quality indicators of cookies are shown in the table.

Example 4. The production technology of cookies in example 4 is similar to the technology of example 1. The increased margarine content helps to produce plastic dough and allows you to form the dough pieces of the correct form, with a clear pattern on the surface and to obtain products that meet the requirements for sugar cookies. The recipes and quality indicators of cookies are shown in the table.

Cookies include natural food ingredients without compromising consumer properties with high quality and preservation of finished products.

As can be seen from the table, the introduction of steviosode, fructose and extruded rice into the sugar biscuit formulation allows to improve the quality of the finished biscuit, giving it a more attractive original appearance, reduces the energy value of the finished product, and allows expanding the range of diabetic flour confectionery.

When using stevioside in an amount of less than 0.06%, fructose in an amount of 5.49%, rice extruded in an amount of 3.1%, the energy value of cookies is slightly reduced and sugar is not completely excluded from the recipe. When using stevioside in an amount of more than 0.07%, fructose in an amount of 6.18%, and extruded rice in an amount of 3.8%, the quality of the dough and cookies deteriorates, the cost of the product increases.

The proposed composition of sugar cookies allows you to:

- exclude sugar from cookie recipes;

- increase the nutritional value of cookies;

- reduce the energy value of the product;

- reduce the consumption of flour;

- expand the range of flour confectionery diabetic orientation.

Comparative characteristics of the claimed composition with the prototype Components and performance of sample compositions The content of components in the examples, mass fractions. Characteristics of indicators by examples Prototype (control) one 2 3 four Wheat flour 53.5 54.8 53,2 52.0 51.6 Corn starch 4.0 3.6 4.2 4.8 4.9 Extruded rice - 3,1 3.4 3,7 3.8 Powdered sugar 15,5 - - - - Invert syrup 2.1 - - - - Stevioside - 0,07 0,07 0.06 0.06 Fructose - 6.18 5.88 5.69 5.49 Margarine 18.7 18.5 18.6 18.7 18.8 Melange 2.7 4.4 4.2 4.0 3.9 Pasteurized cow's milk 1.9 3.0 3.4 3.6 3.8 Whole powdered milk - 4.4 5.1 5.5 5.7 Salt 0.34 0.33 0.33 0.33 0.33 Soda 0.38 0.47 0.47 0.47 0.47 Ammonium salt 0.28 0.35 0.35 0.35 0.35 Flavoring 0.1 0.8 0.8 0.8 0.8 Vanilla powder 0.5 - - - - Quality indicators Color Golden Golden Taste Pleasant, pronounced, characteristic of the recipe Very pleasant, pronounced, characteristic of the recipe Smell Pleasant, pronounced, characteristic of the recipe Very pleasant, pronounced, characteristic of the recipe Structure Less friable Delicate, friable The bulk mass of the emulsion, g / cm ³ 1,2659 0.9814 0.9809 0.9803 0.9800 The bulk mass of the test, g / cm ³ 1,1449 0.9814 0.9807 0.9801 0.9798 Humidity test,% 16.45 17.64 17.60 17.54 17.43 Humidity,% 4,5 6.2 6.1 6.0 5.9 Wetness of cookies,% 159 184 189 195 198 Alkalinity of cookies, hail 1,5 1,6 1,6 1,6 1,6 The energy value of cookies, kcal 466 459 454 452 449

Claims (1)

Composition for the preparation of sugar biscuits, characterized in that it contains premium wheat flour, corn starch, extruded rice, stevioside, fructose, margarine, melange, pasteurized cow's milk, whole milk powder, salt, drinking soda, carbonic ammonium salt, flavoring agent for the following the choice of the content of ingredients, wt.%:
Premium wheat flour 51.6-54.8 Corn starch 3.6-4.9 Extruded rice 3.1-3.8 Stevioside 0.06-0.07 Fructose 5,49-6,18 Margarine 18.5-18.8 Melange 3.9-4.4 Pasteurized cow's milk 3.0-3.8 Whole powdered milk 4.4-5.7 Salt 0.33 Drinking soda 0.47 Ammonium salt 0.35 Flavoring 0.8 Water By calculation