RU2359461C1 - Method of preparing half-finished biscuit of high nutritive value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and in particular to method of preparing half-finished biscuits for pies and cakes and can be used in confectionary industry and public catering enterprises. Method comprises beating hen eggs with sugar, mixing premium wheat flour in this egg and sugar mass, dough kneading, its moulding and baking. Egg and sugar mass is beaten for 1-2 minutes whereafter it is additionally mixed with soy enriching agent "Okara", prior kept in drinking water in a one-to-three ratio at a temperature of 30°C for 10-15 minutes, in amount of 3-4% to the mass of dough. Derived mass is beaten for another 5 minutes at kneading trough rotational rate 14 s^-1. Dough kneading is carried out at the appropriate ratio of components. Dough is baked at a temperature of 180°C for 7-10 minutes whereupon baking endures for another 25-40 minutes since temperature is increased to 200°C. Therewith quality and nutritive value of biscuit increase ensured by enriching it with protein, dietary fibres and micronutrients. Also quality index of half-finished and finished products increase while consumption of sugar and hen eggs reduce and hardening process slows down.

EFFECT: increasing quality and nutritive value of biscuit ensured by enriching it with protein, dietary fibres and micronutrients and also increasing quality index of half-finished and finished products, reducing consumption of sugar and hen eggs and slowing down hardening process.

4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to a method for the preparation of biscuit semi-finished products for cakes and pastries, and can be used in the confectionery industry and catering.

The closest in technical essence and the achieved effect to the proposed one is a method of preparing a biscuit cake mix, which includes churning melange with sugar, introducing premium grade wheat flour and potato starch into the egg-sugar mass, kneading the dough, molding it and baking [Collection of technological standards. A collection of recipes for cakes, pastries, cupcakes, rolls, cookies, gingerbread cookies, gingerbread cookies and butter bakery products. - M .: Khlebprodinform, 2000 .-- 4.3. - P.24].

The disadvantage of this method of cooking biscuit is the unstable quality and low nutritional value of the finished product.

An object of the invention is to improve the physico-chemical quality indicators, increase the nutritional value of biscuit cake mix.

The technical problem of the invention is achieved by the fact that in the method of preparing a biscuit cake mix of increased nutritional value, including churning eggs with sugar, introducing premium grade wheat flour into the egg-sugar mass, kneading the dough, molding and baking it, the new is that after 1- 2 min of egg-sugar mass knocking in it is additionally added with Okara soybean enrichment in the amount of 3-4% of the dough mass, and before knocking the egg-sugar mass it is preliminarily kept in drinking water at a temperature of 30 ° С for e 10-15 minutes for swelling at a ratio fortifier and water 1: 3, resulting mass churning for another 5 minutes at a rotational frequency of the kneading body 14 s ^-1, the test batch is carried out at the following selection ratio, wt.%:

premium wheat flour 27.8 granulated sugar 23,2 chicken egg 37.0-33.0 soybean enrichment "Okara" 3.0-4.0 water 9.0-12.0

baking the dough is carried out at a temperature of 180 ° C for 7-10 minutes, then the temperature is increased to 200 ° C and baking is continued for another 25-40 minutes.

The technical result consists in improving the physico-chemical quality indicators (specific volume, porosity, total compressive strain) of the biscuit cake mix, increasing its nutritional value by enrichment with protein, dietary fiber, micronutrients.

Improving the physico-chemical quality indicators, increasing the nutritional value of the semi-finished biscuit in comparison with the prototype is achieved through the use of the Okara soybean fortifier in the declared amount, subject to the technological parameters of the cooking process.

Okara soybean fortifier is a secondary product in the production of soy milk. Washed white soybeans are pre-soaked in water for at least 10 hours at a water ratio of 1: 7, crushed, mixed and boiled, the mixture is squeezed, filtered. The filtrate obtained is soy milk; the precipitate is called Okara. “Okara” is a homogeneous, pasty mass of light yellow, odorless with a mild soy flavor. Due to the high humidity (up to 80%), its shelf life is short 36 hours at a temperature of 0-6 ° C. In order to increase the storage time, the soybean enrichment agent is dried by convective method at a temperature of 60 ° C to a moisture content of 10%. Then it is crushed and sieved through a sieve of silk fabric No. 38. The enrichment agent thus obtained is used in the preparation of a biscuit cake mix.

The chemical composition of the soy enrichment agent, g / 100 g of the product: water 10, protein 32, fat 10, carbohydrates digestible 23, dietary fiber 21. Protein "Okara" has a relatively high amino acid rate,%: 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.

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

Chicken eggs with sugar are knocked down in a whipping machine at a kneading organ rotational speed of 14 s ^-1 for 1-2 minutes, then Okara soybean fortifier is introduced into the egg-sugar mass, previously stored in drinking water at a temperature of 30 ° C for 10- 15 minutes for swelling at a ratio of enrichment and water 1: 3, and continue knocking for another 5 minutes. Premium wheat flour is introduced into the knocked down mass and the dough is kneaded for 15 s. The finished dough is metered into molds and baked at a temperature of 180 ° C for 7-10 minutes, then the temperature is increased to 200 ° C and baking is continued for another 25-40 minutes.

The method of preparation of biscuit cake mix of high nutritional value is illustrated by the following examples (table 1).

Example 1 (prototype). In a whipping machine, 453 g (45.3%) of chicken eggs and 272 g (27.2%) of granulated sugar are first beaten with a small one, then with a large number of revolutions to increase the mass volume by 2.5-3 times. Before the end of the whipping, add 206 g (20.6%) of premium wheat flour mixed with 68 g (6.8%) of potato starch, and knead the dough to a homogeneous consistency of not more than 15 seconds. The finished dough is metered into molds and baked at a temperature of 195 ° C for 50 minutes.

The physicochemical properties of the egg-sugar mass and the dough are presented in Table 1, the quality indicators of the biscuit cake mix are shown in Tables 2, 3.

Example 2. Take 30 g (3.0%) of Okara soybean fortifier and 90 g (9.0%) of drinking water at a temperature of 30 ° C, mix and leave to swell for 15 minutes. In a whipping machine, 370 g (37.0%) of chicken eggs and 232 g (23.2%) of granulated sugar are beaten at a kneading organ rotational speed of 14 s ^-1 for 2 minutes, a soy enrichment agent that is swollen in water is introduced and continued knocking down another 5 minutes 278 g (27.8%) of premium wheat flour is added to the whipped mass and the dough is kneaded for 15 s. The finished dough is metered into molds and baked at 180 ° C for 10 minutes, then the temperature is increased to 200 ° C and baking is continued for another 35 minutes.

The physicochemical properties of the egg-sugar mass and the dough are presented in Table 1, the quality indicators of the biscuit cake mix are shown in Tables 2, 3.

Example 3. The technology for the preparation of biscuit cake mix is similar to example 2, the difference is in the dosage of the components: chicken egg 350 g (35.0%), soybean enriched "Okara" 35 g (3.5%), water 105 g (10.5% )

The physicochemical properties of the egg-sugar mass and the dough are presented in Table 1, the quality indicators of the biscuit cake mix are shown in Tables 2, 3.

Example 4. The technology for the preparation of biscuit cake mix is similar to example 2, the difference is in the dosage of the components: chicken egg 330 g (33.0%), soybean enricher "Okara" 40 g (4.0%), water 120 g (12.0% )

The physicochemical properties of the egg-sugar mass and the dough are presented in Table 1, the quality indicators of the biscuit cake mix are shown in Table 2.3.

As can be seen from table 1, the physico-chemical properties of the egg-sugar mass prepared according to examples 2-4 are higher than that of the prototype (example 1):

the density is 12-24% lower, the resistance to delamination is 2.5-5 times higher. These changes are explained by the fact that the soybean enrichment agent has an increased ability to emulsify. The presence in the same polymer chain of both lyophilic and hydrophilic groups makes it possible to combine soy protein with water and create stable aqueous emulsions. Enrichment polysaccharides, adsorbed on the gas-liquid interface and interacting with egg proteins, increase the strength of the interfacial layer and prevent the coalescence of air bubbles.

Table 1 Physico-chemical quality indicators of egg-sugar mass and dough Name of indicators for semi-finished products Quality indicators of semi-finished products prepared according to examples 1 (prototype) 2 3 four 1. Egg-sugar mass: - density, kg / m 295 240 225 260 - fraction of exfoliated liquid 3 hours after churning,% 10 four 3 2 2. Dough: - humidity,% 38 40 40 40 - density, kg / m ³ 515 482 475 496

table 2 Organoleptic and physico-chemical indicators of the quality of biscuits The name of indicators Quality indicators of biscuits prepared by examples 1 (prototype) 2 3 four Humidity% 29.5 30,0 30.5 31,0 Titratable acidity, degrees 0.4 0.5 0.5 0.6 Specific volume cm ^3/100 g 294 329 345 304 Porosity,% 74 77 79 76 The total compression strain, units etc. 110 130 141 123 Surface and shape Smooth without blasting Crumb condition Porosity uniform, thin-walled Crumb color Light yellow Taste and smell Peculiar to this type of product, without extraneous taste and smell

As can be seen from table 2, the specific volume, porosity and total compressive strain of biscuits prepared according to examples 2-4 are higher than that of the prototype (example 1). Acidity slightly increases due to the introduction of organic acids with the enrichment agent, the sweetness of the product is markedly reduced. A soybean enricher with high water holding capacity (more than 2.5 g of water / g of product) binds additionally introduced water. At the same time, the physicochemical properties of the egg-sugar mass and the dough are improved, it becomes possible to intensively saturate the semi-finished products with air, which during baking gives a larger biscuit with a finely porous thin-walled crumb.

The quality of biscuits during storage was evaluated by the change in structural and mechanical properties. The total compression strain was determined on the AP-4/2 penetrometer and their relative compressibility was calculated, taking the initial value of the total compression strain as 100%.

The relative compressibility of the biscuits during storage for 96 hours decreased (table 3): for the prototype - 48%, for samples prepared according to examples 2-4, - 40-42%. The introduction of a soybean enrichment helps to slow down the staling process of biscuit semi-finished products due to the additional binding of moisture to the additive's biopolymers and polysaccharides.

An analysis of the chemical composition showed (Table 4) that the content of digestible carbohydrates in the biscuit prepared in Example 3 decreased by 11%; protein content increased by 20% compared with the prototype. In addition, biscuits are enriched with dietary fiber, micronutrients - minerals and vitamins.

The ratio of basic food substances - proteins: fats: carbohydrates was changed from 1: 0.7: 5.8 (in the prototype) to 1: 0.7: 4.3 (in example 3), which brings the biscuit cake mix to the requirements of a balanced nutrition formula (1: 1: 4). The biological value of proteins is increased by 3%.

Table 3 Change in the structural and mechanical properties of biscuits during storage Duration of storage, h Values of the total compression strain (in the numerator), units etc., and relative compressibility (in the denominator),%, by examples 1 (prototype) 2 3 four 8

24

48

72

96

Table 4 The chemical composition of biscuits Name of essential nutrients The content of nutrients in 100 g of the finished product according to examples 1 (prototype) 3 Water g 29.5 30.5 Proteins, g 9,4 11.3 Fats, g 6.3 8.0 Digestible carbohydrates, g 54,4 48.5 Dietary fiber, g 0.02 0.85 Minerals, mg: potassium 117.4 183.0 calcium 40.5 48,4 magnesium 11,4 22.7 phosphorus 14.0 15.7 iron 1.8 2,8 Vitamins, mg: 0.44 0.49 B ₁ (thiamine) B ₂ (riboflavin) 0.26 0.31 PP (niacin) 0.46 0.58 Energy value, kJ 1305 1302 The biological value of proteins,% 82 85

The proposed method of preparing a biscuit cake mix of high nutritional value allows you to:

- improve physico-chemical quality indicators (specific volume, porosity, total compression strain);

- reduce the consumption of sugar and chicken eggs;

- increase nutritional value due to enrichment with protein, dietary fiber, micronutrients;

- slow down the staling process.

Claims (1)

A method of preparing a biscuit cake mix of increased nutritional value, including churning eggs with sugar, introducing premium grade wheat flour into the egg-sugar mass, kneading dough, molding and baking, characterized in that after 1-2 minutes the egg-sugar mass is churned into it additionally add Okara soybean enrichment in an amount of 3-4% to the dough mass, and before knocking down the egg-sugar mass, it is preliminarily kept in drinking water at a temperature of 30 ° C for 10-15 minutes for swelling at a ratio of enrichment and dy - 1: 3, the resulting mass is knocked down for another 5 min at a kneading organ rotation frequency of 14 s ^-1 , the dough is kneaded with the following ratio of components, wt.%:
premium wheat flour 27.8 granulated sugar 23,2 chicken egg 37.0-33.0 soybean enrichment "Okara" 3.0-4.0 water 9.0-12.0
baking the dough is carried out at a temperature of 180 ° C for 7-10 minutes, then the temperature is increased to 200 ° C and baking is continued for another 25-40 minutes.