RU2372780C2 - Sugar cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and can be used in production of bakery confectionary products. Method is implemented by following. Emulsion is prepared by beating of sugar, margarine, invert syrup and melange. Soya flour is added to it in quantity 5-10% to wheat flour weight which is previously kept in milk whey in quantity 150% to soya flour weight. It is mixed. Mixture of soya flour and soda, ammonium carbonate and vanilla sugar is added.

EFFECT: method described allows to decrease wheat flour expenditure, increase taste qualities, increase nutrient value of end products due to increase of protein substances, irreplaceable amino acids content, balance of amino acid content.

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Description

The invention relates to the food industry, its confectionery industry and can be used in public catering in the production of flour confectionery products to increase the biological and nutritional value by increasing the content of protein substances and the balance of amino acid composition, as well as improving organoleptic indicators of product quality.

In the literature there is a mention of the use of dried cream cheese and sterncetin in the preparation of sugar cookies, however, the introduction of these components, although slightly increasing the biological value, but at the same time increasing the viscosity of the emulsion and imparts a salty taste to the products / 1 /.

Closer in technical essence and the achieved effect is a method of preparing sugar cookies, including the preparation of an emulsion of powdered sugar, invert syrup, melange, margarine, soda, carbon ammonium salt and a mixture of extruded pea flour and milk powder / 2 / in an amount of 1.0- 1.1%, and the ratio of pea flour and milk powder was 1.0: (1.0-2.0). The introduction of such a prescription mixture does not significantly increase the nutritional and biological value of the finished product.

A known method for the production of sugar cookies, in which the additive is a mixture of lentil and amaranth flour / 3 /. The method gives cookies of good quality, with increased biological value, however, flour of these types is not produced.

As a prototype used the standard recipe for the preparation of sugar cookies "Abundance" / I. M. Reuter. Bakery production. Technology Reference. Kiev, Tekhnika Publishing House, 1966, p.327 /, the composition components are taken in the following ratio, wt.%:

Granulated sugar - 22,546 Margarine - 9,106 Vanilla powder - 0.151 Salt - 0.455 Soda - 0.248 Coal ammonium salt - 0.113 Invert syrup - 2,823 Corn starch - 5,627 Melange - 2,549 Wheat flour - remaining amount

A disadvantage of the known composition is that the products contain an insufficient amount of protein substances and are not balanced in nutrients.

The technical task of the invention is to increase the nutritional value of the finished product by increasing the content of protein substances, essential amino acids, balanced amino acid composition, expanding the range of products of improved composition, reducing the consumption of wheat flour, as well as improving the taste of cookies.

The problem is achieved by the fact that in an emulsion prepared from sugar, margarine, invert syrup, melange, soybean semi-defatted flour is introduced in an amount of 5.0-10% by weight of wheat flour and a portioned mixture consisting of premium wheat flour, soda, carbon ammonium salt, in the following ratio, wt.%:

№№ Product Name The ratio of components, wt.% one Granulated sugar 22,546 2 Margarine 9,106 3 Vanilla powder 0.151 four Common salt 0.455 5 Soda 0.248 6 Coal ammonium salt 0.113 7 Invert syrup 2,823 8 Corn starch 5,627 9 Melange 2,549 10 Soya flour 2,819-5,638 eleven Wheat flour VS rest Note: Serum was taken as a substitute for water in an amount of 150% by weight of soy flour.

The choice of soy flour as an additive is due to the high content of protein substances in it, characterized by a balanced composition of essential amino acids; in addition, soy flour has a pronounced functional effect, since it helps to remove radionuclides from the human body.

Semi-skimmed soybean deodorized flour / 4 / is produced from genetically unmodified soybean by the Technomol group of companies. The product differs from analogues presented on the Russian market in the complete absence of soy smell and taste. The protein content in soybean semi-skim flour is at least 43%, the content of other ingredients and amino acids are shown in table 1.

Table 1
The composition of soybean semi-fat flour Basic data Basic amino acids (g per 100 g protein) Humidity, max.% 9 Lysine 6.2 Protein (N × 6.25, s.v.), min.,% 43 Threonine 4.3 Fat (r.v.), max.% 8 Leucine 7.9 Ash, max.% 8 Isoleucine 4.2 Crude fiber, max.% 5 Valine 4.6 Total dietary fiber,% 16 Tryptophan 1,2 Phenylalanine 5.1 Calories (per 100 g) 290 Tyrosine 4.1 Methionine 1,5 Cystine 1.4 Histidine 2,4

According to organoleptic, physico-chemical and microbiological indicators, soybean flour meets the requirements and standards listed in table 2.

table 2 Quality indicators of semi-skimmed soya flour Name of indicator Norm in accordance with GOST Appearance and color Light yellow fine powder without impurities Taste Sweet, no off-flavor Smell Weak, specific Sanitary and microbiological indicators Metallomagnetic impurities, mg per 1 kg The size of individual particles in the largest linear dimension is not more than 0.3 mm and (or) mass not more than 04 mg, not more than 3.0 The size and mass of individual particles are greater than the above values Not allowed Other impurities Not allowed Pest infestation Not allowed Pest pollution Not allowed Stand. cup count, max 2500 / g Salmonella negatively E. coli Negatively

The introduction of soy flour leads to an improvement in the aroma, color, and fullness of the taste of the finished cookies.

A new step is to carry out an additional stage: semi-skimmed soy flour is processed in milk whey and kept for 30-40 minutes. The need for processing soy flour in whey is dictated by the action of organic whey acids on the swelling of protein substances, and also, apparently, reduces the effect of certain ingredients of soy flour on the change in the properties of gluten of wheat flour. A test preparation of a sugar cookie dough with the introduction of dry soy flour (without aging in milk whey) led to the fact that all the moisture contained in the emulsion was absorbed by it, the dough turned out to be viscous, poorly subjected to further processing, therefore, additional processing with milk whey should be obligatory.

The technical result consists in increasing the content of protein substances, the biological value of products, expanding the range of sugar cookies of improved quality.

The method is implemented as follows. First, an emulsion is prepared from sugar, invert syrup, melange, margarine, followed by the introduction into the whipped mixture of the recipe components of the processed soybean flour and further beating, after which wheat flour mixed with soda and carbon ammonium salt and vanilla sugar are portioned. The resulting dough is molded in the form of individual products and baked.

Examples of the specific composition of the mixture used to prepare the cookies are shown in table 3.

Table 3 №№ Product Name Content in wt.% Example 1 Example 2 Example 3 one Granulated sugar 22,546 22,546 22,546 2 Margarine 9,106 9,106 9,106 3 Vanilla powder 0.151 0.151 0.151 four Common salt 0.455 0.455 0.455 5 Soda 0.248 0.248 0.248 6 Coal ammonium salt 0.113 0.113 0.113 7 Invert syrup 2,823 2,823 2,823 8 Corn starch 5,627 5,627 5,627 9 Melange 2,549 2,549 2,549 10 Soya flour 2,819 5,638 8,457 eleven Wheat flour VS The rest of the amount The rest of the amount The rest of the amount 12 Serum* * Note: Serum is taken into account for the added water in an amount of 150% by weight of soy flour, with a smaller amount, serum does not even wet the taken amount of soy flour. In this regard, the amount of moisture taken exceeds the calculated (for sample No. 3), and therefore the predetermined humidity of the test.

It is clear that with an increase in the content of soy flour in finished products, both the amount of protein and amino acids and the biological value of the products will increase, but other quality indicators must also be taken into account: organoleptic properties, moisture, wettability, and density of products. In this regard, samples with the introduction of soy flour in the amount of 5.0-15.0% were studied; with its smaller addition (below 5.0%), the increase in the amount of protein and the biological value of products increase slightly, and therefore are not given.

Quality indicators of the finished cookies: cookies have a sweet taste, color from light cream to golden, delicate friable consistency, point score is shown in table 4.

Table 4 The name of indicators Indicator values The control Sample 1 Sample 2 Sample 3 Appearance Cookies of the correct form, with a smooth surface, 18.0 points Cookies of the correct form, with a smooth, shiny surface, golden, 20.0 points Cookies of the correct form, with a smooth, shiny surface, golden, 20.0 points Cookies of the correct form, with a smooth shiny surface, golden, 20.0 points Structure Less delicate, crumbly, 18.0 points Tender friable, 18.8 points Tender, crumbly 18.8 points Less delicate, crumbly, 18.0 points Kink view Baked, porosity uniform, 10.0 points Baked, porosity fairly uniform, 9.0 points Baked, porosity uniform, 10.0 points Baked, porosity fairly uniform, 9.0 points Smell Intrinsic to the recipe, 22.5 points Intrinsic to the recipe, 22.5 points Inherent to the recipe, pronounced, 25.0 points Intrinsic to the recipe less pronounced, 20.0 points Taste Intrinsic to the recipe, 22.5 points Intrinsic to the recipe, filled, 23.5 points Inherent to the recipe, expressed, filled, 25.0 points Intrinsic to the recipe, filled, 23.5 points TOTAL 91.0 93.8 98.8 90.5

The high protein content in soy flour allows, even with a small amount of it, to provide a sufficiently high content of amino acids and an increase in the amount of protein in finished products, as well as to increase the biological value of finished products.

Table 5 Name of amino acids Amino Acid Content in Samples Prototype Sample No. 1 Sample No. 2 Sample No. 3 in mg in mg at % in mg at % in mg at % Lysine 281.17 359,354 127.81 437,227 155.50 515.64 183.40 Threonine 277.91 327,382 117.80 376,993 135.65 426,888 153.6 Leucine 650.25 734,414 112.94 818.54 125.88 903.51 138.95 Isoleucine 349.75 394,156 112.70 438,582 125,4 483,292 138.18 Valine 399.63 448.29 112.18 496,906 124.34 546.06 136.78 Tryptophan 90.46 104,048 115.02 117,655 130.06 131.37 145.22 Phenylalanine 400.78 454.48 113.40 508,219 126.81 562,274 140.29 Tyrosine 221.39 269,334 121.66 317,528 143.42 365,718 165.19 Methionine 154.07 169.98 110.33 186,122 120.80 201,926 131.06 Cystine 164.82 177,973 107.98 191.106 115.95 204,376 124.00 Histidine 171.40 197.88 115.45 224,295 130.86 250,970 146.42

Table 6 Physico-chemical characteristics of sugar cookies with soya nonfat flour №№ The name of indicators Indicator Values for Samples Prototype Sample 1 Sample 2 Sample 3 one Organoleptic evaluation, points 91.0 93.8 98.8 90.5 2 Mass fraction of protein,% 8,155 9.21 10,265 11,317 3 Wet% 187.5 165.57 147.87-150.0 121.77 four Density, g / cm ³ 0.5788 0.5544 0.5548 0.584 Amino acid rate,% Lysine 62.69 70,948 77.44 82,842 Threonine 85,195 88,875 91,815 94,303 Leucine 113.91 113,914 114,344 114,053 Isoleucine 107.22 107.00 106,815 106,763 Valine 98,008 97.34 96,816 96,502 Tryptophan 110.93 113.00 114.62 116.08 Phenylalanine + tyrosine 127,155 130,983 134.07 136.66 Methionine + cystine 108,214 106,074 104,997 102,577

As the results showed, the introduction of semi-skimmed soybean flour in the amount of 5.0-10.0% by weight of wheat flour is optimal; with such an amount of added additive, the content of protein and amino acids increases, the nutritional value of the finished biscuits increases, while at the same time increasing the organoleptic assessment and maintaining good indicators of the mass fraction of moisture, wetness and density.

Information sources

1. Magomedov G.O., Oleinikova A.Ya., Evsyukov K.N., Shakalova E.V. Composition for the preparation of sugar cookies. RU 2258378 C1, 2004.

2. Druzhinin A.I. Composition for making cookies. RU 2215414 C1, 2003

3. Pashchenko L.P., Zharkova I.M. Method for the production of sugar cookies. RU 2236138 C1, 2004.

4. A collection of recommendations on the use of soy protein and ingredients for the food industry. M .: LLC "Technomol", sixth edition, 2005, p.120.

Claims (1)

A method of preparing a dough for sugar cookies, characterized in that it involves the preparation of an emulsion by whipping sugar, margarine, invert syrup and melange, the introduction of soy flour, previously aged in milk whey, mixing and adding a mixture of wheat flour with soda, ammonium carbonate and vanilla sugar, while soy flour is used in an amount of 5-10% by weight of wheat flour, and milk whey is used in an amount of 150% by weight of soy flour.