RU2385563C1 - Procedure for making cake-type pastry and pastry on its base - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: procedure consists in two-stage components mixing. At the first stage 10 % of granulated sugar recipe amount is combined with hen's eggs and is beaten till volume expands 2.5-3 times. Further, 35% of total amount of drinking water and lacto-serum are added into beaten mass. Simultaneously sugar syrup is prepared by dissolving 65% of recipe amount in water and by boiling it at temperature 110-115°C till a sample corresponds to a soft ball. Prepared syrup is immediately added to egg-sugar mixture and continuously stirred. At the second stage extra wheat flour, granulated sugar, potato starch, baking powder, and dietary salt are gradually added and beaten to homogenous mass. Also refined vegetable oil is gradually added. Candied fruit is added and mixed at the end of beating. Prepared batter is poured into pans, baked at temperature 170-180°C during 15-25 minutes and cooled. The recipe of pastry determines specified ratio of components.

EFFECT: invention facilitates reduction of cholesterol contents due to usage of refined vegetable oil, also increases caloric value, quality of pastry and increases its storage life.

2 cl, 1 tbl, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to the field of food industry, in particular to flour confectionery products such as muffins and the method of their preparation, and can be used in the confectionery industry.

State of the art

A known method for the production of biscuit, comprising mixing a pre-prepared dry mixture with water, melange, powdered sugar and flour, knocking the resulting mass, pouring dough and baking, while preparing the dry mixture is carried out from egg albumin, maltodextrin, baking powder, corn starch, distilled monoglyceride , gums of xanthan gum and carboxymethyl cellulose, while immediately before knocking down the resulting mass is kept for 5-7 minutes, knocking down the mass is carried out for 1 0-15 minutes, and flour is added immediately before baking, while the components of the mixture are taken in the following ratio, parts by weight:

Egg albumin 30-75 Maltodextrin 20-32 baking powder 4-10 Corn starch 4-20 Distilled monoglycerides 0.4-1.5 Xanthan gum 0.05-0.25 Carboxymethyl cellulose 0.05-0.25

In the method, dry wheat gluten and / or soy isolate and / or sodium caseinate are additionally introduced into the dry mixture (see US Pat. RU 2316968, class A21D 13/08, publ. 02.20.2008).

The disadvantage of this method is the low quality of the finished product, high density biscuit dough.

Known flour confectionery cake "Stolichniy" and the method of its preparation, which consists in the fact that softened butter is beaten for 7-10 minutes, granulated sugar is added and beaten for another 5-7 minutes, gradually pouring chicken eggs. Prepared raisins, essences, ammonium and salt are added to the whipped mass, mixed thoroughly, flour is added and the dough is kneaded. The humidity of the finished test is 23-25%. The dough is laid out in the form, pre-oiled or lined with paper, and baked at a temperature of 205-215 ° C for 25-30 minutes. Baked and chilled cupcakes sprinkled with refined powder, while the cupcake includes the following components in wt.%:

Wheat flour 25.71 Granulated sugar 19.29 Butter 19.29 Eggs 15.44 Raisins 19.29 Refined powder. 0.90 Salt 0.08 Total semi-finished product 100.0 Exit 82.46

(see. Collection of technological standards for the production of flour confectionery and bakery products. Collection of recipes / Ministry of Trade of Russia. - M.: Light industry and consumer services, 1999. - 624 p.).

The disadvantage of this method and flour confectionery is the low quality of the product, shelf life, the inability to use in diet food.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a method for the production of flour confectionery based on biscuit cake mix, which involves the preparation of flour blanks, including mixing sugar, egg product, drinking soda, ammonium carbonate, fat product, surface active substance, flavoring, salt, invert syrup, wheat flour and water, whisking the mixture until a dough with a homogeneous, lush consistency is obtained In the process, molding it in the form of a layer, baking the latter and curing the finished workpiece, preparing a grease composition by mixing a fat product, powdered milk and powdered sugar, followed by whipping the resulting mixture, molding the finished product from several layers, previously impregnated with an impregnation composition made of mixtures of alcohol, invert syrup, flavoring, and lubricated with a lubricant, and packaging of the finished product, while preparing the flour billets in a mixture of components in addition they use soy flour, eggs are used as an egg product, and vegetable oil is used as a fat product, the components are mixed in two stages, the first of which is mixed with eggs, granulated sugar, invert syrup, salt, drinking soda, ammonium carbonate and surfactants for 3-4 minutes at a stirring speed of 40-50 rpm, and on the second, vegetable oil and flavor are added to the resulting mixture, mixing is carried out for 4-6 minutes at a stirring speed of 16-20 rpm , 1-1.5 minutes before the end In the second mixing, wheat flour and soy flour are added, the resulting mixture is whipped in a turbo emulsifier to a density of 500-700 kg / m ³ , while the components of the mixture are taken in the following ratio during the preparation of the flour batch, parts by weight:

Wheat flour 41-50 Soya flour 0.5-3.0 Granulated sugar 26-32 Chicken egg 21-26 Invert syrup 2.9-4.0 Salt 0.15-0.18 Drinking soda 0.15-0.3 Ammonium carbonate 0.4-0.6 Flavoring 0.08-0.1 Vegetable oil 6.0-10.0 Surface-active substance 0.5-0.9 Water in an amount providing a moisture content of the mixture 30-32%

when preparing the composition for impregnation, sugar is additionally added to the mixture, and the components are taken in the following ratio, parts by weight:

Alcohol (96%) 10-15 Invert syrup 40-60 Flavoring 0.4-1.2 Granulated sugar 30-40

the syrup for impregnation is introduced in an amount of 10-15% by weight of the flour billet, when preparing the composition for smearing, an invert syrup, alcohol, flavoring and citric acid are additionally added to the mixture of components, and vegetable oil is used as the fat component, in the following ratio of components, wt .h .:

Vegetable oil 15-35 Milk powder 15-22 Powdered sugar 30-40 Alcohol 1.0-2.5 Flavoring 0.01-0.07 Lemon acid 0.15-0.3 Invert syrup 10-18

moreover, the mixing of the components for lubrication is carried out in three stages, on the first of which powdered sugar and milk powder are mixed for 2-5 minutes at a stirring speed of 16-20 rpm, in the second, invert syrup, alcohol are added to the resulting mixture, mixing is carried out in for 3-6 minutes at a stirring speed of 40-50 rpm, vegetable oil is added to the resulting mixture, mixing is carried out for 4-6 minutes at a speed of 40-50 rpm, flavoring and citric acid are added at the end of mixing.

In the method, the composition for the smear is taken in an amount of 12-20% of the total weight of the product.

In the method, in the preparation of a flour confectionery product in the form of children's breakfasts / afternoon snacks, fat and water-soluble vitamins are additionally added to the mixture of ingredients used to prepare the flour preparation in an amount of 0.08-0.15% of the total weight of the mixture of flour preparations.

In the method, when preparing a flour billet, cocoa powder in an amount of 3-4% of the total mass of the flour billet mixture is additionally added to the mixture of components at the second mixing stage.

In the method, when preparing the smear composition, cocoa powder is additionally added to the mixture of components in the first mixing step in an amount of 6-9% by weight of the smear composition.

In the method, when preparing the smear composition, fruit and berry cooking is additionally added to the mixture of components at the first stage of mixing the components in an amount of 35-45% by weight of the smearing composition with the ratio of fruit and berry cooking and fat product (4-5): 1.

In the method, in the preparation of a flour billet and a composition for smearing in a mixture of components, soybean oil, or sunflower oil, or corn oil, or rapeseed oil is used as vegetable oil.

In the method, in the preparation of one of the semi-finished products of a confectionery, vanillin flavor, or cream flavor, or cocoa flavor, or orange flavor, or fruit and berry flavor in the form of strawberry, or apple, or strawberry, is used as a flavor.

In the method, molding the dough is carried out by passing it through an extruder and molding it onto the oven belt in a thin layer with a dough sheet height of 2-6 mm.

In the method, pasty mixtures are used as a surfactant with a content of distilled monoglycerides in them from 33 to 55% (see US Pat. RU 2168299, CL A21D 13/08, publ. 10.06.2001).

The disadvantage of this method is the complexity of the preparation of flour preparations, insufficiently high quality indicators due to insufficient balance between the semi-finished products included in the finished confectionery product, as well as the reduced shelf life of the product.

Disclosure of invention

The task of the invention is to develop a flour confectionery product of the form of cupcakes and a method for its preparation having calorie content while lowering cholesterol, improving the quality and shelf life.

The technical result that can be obtained using the present invention is to reduce cholesterol due to the use of refined vegetable oil, increase calorie content, quality and shelf life of the product.

The technical result is achieved using a method of preparing a flour confectionery product of the form of muffins, which involves mixing the components in two stages, while the first stage mixes eggs, granulated sugar, followed by the addition of drinking water and simultaneously prepares the syrup, and at the second stage add to the resulting mixture ready-made syrup, premium wheat flour, granulated sugar, baking powder, edible salt, refined vegetable oil, while it additionally contains potato starch, candied fruit, whey milk, while in the first stage, pre-sugar 10% of the recipe is combined with chicken eggs, beat to an increase in volume of 2.5-3 times, then drinking water 35% of the total amount and milk whey are added to the downed mass sugar syrup is prepared by dissolving 65% of the granulated sugar and boil it at a temperature of 110-115 ° C until a soft ball is sampled, then the finished syrup is immediately introduced into the egg-sugar mixture with continuous stirring, followed by the introduction of wheat flour in the second stage premium, the rest of granulated sugar, potato starch, baking powder, salt in small doses, whisking to a homogeneous mass and the introduction of vegetable oil refined in small doses, then add candied fruit, mix, pour into molds, bake at a temperature of 170-180 ° C for 15-25 minutes and cooled to room temperature.

The technical result is achieved using a flour confectionery product of the form of cakes, including premium wheat flour, granulated sugar, baking powder, edible salt, chicken eggs, refined vegetable oil and drinking water, while it additionally contains potato starch, candied fruit, milk whey, and baking powder is used in the following ratio of components in wt.%:

Premium wheat flour 18.5-19.2 Granulated sugar 19.0-19.5 Potato starch 4.0-4.5 Baking powder 0.35-0.45 Food salt 0.2-0.25 Eggs 15.0-15.5 Refined vegetable oil 14.0-15.0 Drinking water 10.0-10.5 Candied fruit 11.0-11.5 Milk whey rest

Thus, the use of a combination of potato starch, milk whey, refined vegetable oil and candied fruit allows not only to change the quantitative content of the lipid-containing component in the formulations of butter muffins, but also to change the qualitative composition of fats by the presence of fatty acids. The lipid composition of the objects of research is represented by fats contained in the raw materials used: wheat flour, chicken eggs, vegetable oil.

The main interest in the fatty acid composition of the samples is the content in the lipid-containing component of cholesterol, as well as polyunsaturated fatty acids of the ω-6 and σ-3 series. These include linoleic (C ₁₈ ), a complex of linolenic (C ₁₈ ) (a - linolenic and µ-linolenic acid) and arachidonic (C ₂₀ ) acids, which are essential (essential) fatty acids, often called vitamin F, which play an important role role in the prevention and treatment of cardiovascular and other pathologies.

The use of candied fruit improves the organoleptic characteristics of products.

The essence of flour confectionery type muffins and the method of its preparation is as follows.

A method of preparing a flour confectionery product of the form of muffins involves mixing the components in two stages, while in the first stage, granulated sugar 10% of the recipe quantity is combined with chicken eggs and beat for 1 min at a whisk speed of 240 rpm, and then continue whipping at a speed of 300 rpm to increase in volume by 2.5-3 times. Then, 35% of the total amount of drinking water and whey are added to the whipped mass. In parallel, sugar syrup is prepared. To do this, the remaining amount of sugar is dissolved in water 65% of the prescription amount and boil it at a temperature of 110-115 ° C until sample on a soft ball. Ready syrup is immediately introduced into the egg-sugar mixture with continuous stirring. Premium wheat flour, granulated sugar, potato starch, baking powder, for example E 450 i sodium dihydropyrophosphate and E 500 ii sodium bicarbonate, food salt is sifted and gradually added to the whipped mass and beat until smooth. In the second stage, refined vegetable oil is gradually introduced. At the end of beating, add finely chopped candied fruit, mix again. The humidity of the finished test in% - 27.64 ± 2.0. The finished dough is poured into muffin baking dishes and baked in a baking oven at a temperature of 170-180 ° C. Baking time 15-25 minutes, depending on the weight of the dough. After baking, the product is cooled to room temperature.

Premium wheat flour 18.5-19.2 Granulated sugar 19.0-19.5 Potato starch 4.0-4.5 Baking powder (E 450 i, E 500 ii) 0.35-0.45 Food salt 0.2-0.25 Eggs 15.0-15.5 Vegetable oil 14.0-15.0 Drinking water 10.0-10.5 Candied fruit 11.0-11.5 Milk whey rest Total semi-finished product 100.0-100.0 Exit 83.05

The implementation of the invention

Examples of specific performance of obtaining flour confectionery products of the form of cupcakes and the method of its preparation

Example 1

A method of preparing a flour confectionery product of the form of muffins involves mixing the components in two stages, while in the first stage, granulated sugar is mixed with 10% of the recipe quantity, combined with chicken eggs and beat for 1 minute at a whisk speed of 240 rpm, and then continue whipping with speed of 300 rpm to increase in volume by 2.5-3 times. Then, 35% of the total amount of drinking water and whey are added to the whipped mass. In parallel, sugar syrup is prepared. To do this, the remaining amount of sugar is dissolved in water 65% of the prescription amount and boil it at a temperature of 110-115 ° C until sample on a soft ball. Ready syrup is immediately introduced into the egg-sugar mixture with continuous stirring. Premium wheat flour, granulated sugar, potato starch, baking powder, for example E 450 i sodium dihydropyrophosphate and E 500 ii sodium bicarbonate, the edible salt is sieved and added in small doses to the beaten mass and beat until smooth. In the second stage, refined vegetable oil is introduced in small doses. At the end of beating, add finely chopped candied fruit, mix again. The humidity of the finished test in% - 27.64 ± 2.0. The finished dough is poured into muffin baking dishes and baked in a baking oven at a temperature of 170-180 ° C. The baking time is 15-25 minutes, depending on the mass of the dough pieces, while the components are taken in the following ratio in wt.%:

Premium wheat flour 17.5 Granulated sugar 18.0 Potato starch 3,5 Baking powder 0.25 Food salt 0.15 Eggs 14.0 Refined vegetable oil 13.0 Drinking water 9.0 Candied fruit 10.0 Milk whey rest

The introduction of components according to this formulation gave the following results:

- premium wheat flour - undeveloped structure of finished products;

- granulated sugar - irregular shape, taste is not sweet enough;

- potato starch - undeveloped structure of the cake, dense crumb;

- baking powder - lush structure;

- salt - taste is too sweet;

- eggs - undeveloped structure of the cake, dense, clogged crumb;

- vegetable oil - does not meet the requirements of organoleptic evaluation to taste;

- drinking water - dense, dry crumb cake;

- whey - a dense crumb of a cake;

- candied fruit - does not meet the requirements of organoleptic evaluation by color;

on technology:

- whipping speed (240, 300 rpm) - undeveloped cake structure, irregular shape of the products;

- the temperature of the syrup (110-115 ° C) - not enough lush structure;

- baking temperature (170-180 ° С) - products are not brought to readiness;

- baking time (15-25 minutes) - products are not brought to readiness.

Example 2. Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Premium wheat flour 18.5 Granulated sugar 19.0 Potato starch 4.0 Baking powder 0.35 Food salt 0.2 Eggs 15.0 Refined vegetable oil 14.0 Drinking water 10.0 Candied fruit 11.0 Milk whey rest

The introduction of components according to this formulation gave the following results:

- appearance: surface without faults and burnt places;

- consistency: uniformly porous, without any signs of hardening;

- color: yellow with interspersed candied fruits;

- taste: characteristic of a set of products included in the recipe;

- Odor: characteristic of a set of products included in the recipe.

Example 3. Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Premium wheat flour 19.2 Granulated sugar 19.5 Potato starch 4,5 Baking powder 0.45 Food salt 0.25 Eggs 15,5 Refined vegetable oil 15.0 Drinking water 10.5 Candied fruit 11.5 Milk whey rest

The introduction of components according to this formulation also gave positive results, as in example 2.

Example 4. Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Premium wheat flour 19.5 Granulated sugar 19.8 Potato starch 4.7 Baking powder 0.47 Food salt 0.3 Eggs 16,0 Refined vegetable oil 15,5 Drinking water 11.5 Candied fruit 11.6 Milk whey rest

The introduction of components according to this formulation gave the following results:

- premium wheat flour - undeveloped dense structure of finished products;

- granulated sugar - too sweet taste;

- potato starch - there are cavities inside baked muffins - unevenly developed porosity;

- baking powder - unevenly developed porosity;

- salt - the taste of salt is felt;

- eggs - does not meet the quality of the cupcakes;

- vegetable oil - does not meet the requirements of organoleptic evaluation to taste;

- drinking water - irregular shape of the products - too liquid dough;

- milk whey - irregular shape of products - too thin dough;

- candied fruit - does not meet the requirements of organoleptic evaluation;

on technology:

- whipping speed (240, 300 rpm) - undeveloped cake structure, irregular shape of the products;

- the temperature of the syrup (110-115 ° C) - too viscous consistency of the test;

- baking temperature (170-180 ° С) - products burnt;

- baking time (15-25 min) - products burnt.

Thus, the most optimal is the recipe according to examples 2, 3, which meets the requirements of the Collection of technological standards for the production of flour confectionery and bakery products. Collection of recipes / Ministry of Trade of Russia. - M .: Light industry and consumer services, 1999. - 624 p.

QUALITY AND SAFETY INDICATORS

Organoleptic characteristics of the dish:

appearance: surface without breaks and burnt-outs

consistency: uniformly porous, without any signs of hardening

color: yellow with interspersed candied fruits

taste: characteristic of a set of products included in the recipe

smell: inherent in a set of products included in the recipe

physical and chemical indicators

mass fraction of solids,% not less than:

a cupcake-like product (according to the invention) 82.76 ± 2.0

mass fraction of fat,% not less than:

a cupcake-like product (according to the invention) 18.58 ± 2.0

mass fraction of salt,% not less than: 0.27 ... 0.30

microbiological indicators

the number of mesophilic aerobic and optional anaerobic microorganisms, CFU (colony forming units) in 1 g of the product, no more than: 10 ³

Bacteria of the Escherichia coli group, not allowed in the mass of the product, g: 1.0

Kaugul-positive staphylococci, not allowed in the mass of the product, g: 1.0

Proteus is allowed in the mass of the product, g: -

Pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g: 25

mold, cfu / g not more than: 50

The nutritional and energy value of the flour confectionery product of the cupcake type according to the invention was made in comparison with the Stolichny cake (Collection of technological standards for the production of flour confectionery and bakery products. Collection of recipes / Ministry of Trade of Russia. - M.: Light Industry and Consumer Services, 1999. - 624 p.).

FOOD AND ENERGY VALUE, 100 g

An analysis of the data in the table shows that the caloric content of developed flour confectionery products is reduced by 4.45 ... 11.8%, due to a decrease in the amount of protein by 7.99 ... 14.88%, fat by 4.63 ... 13.14% and total carbohydrates by 4.29 ... 10.62%, compared with the Stolichny cake. In this case, samples of butter muffins, the recipe of which includes vegetable oil, have low saturated fatty acids and significantly exceed muffins with butter in the amount of polyunsaturated fatty acids, as well as reduced cholesterol.

When using flour confectionery, an important indicator is the wetness of the products. The load during chewing and the time of digestion of products in the gastrointestinal tract depend on the wetting value. The wet values in the developed products meet the recommended requirements.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- quality improvement;

- increase the shelf life;

- lowering cholesterol;

- the introduction of sugar syrup in the egg mixture allows you to achieve lower bookmarks prescription components;

- the possibility of use in diet food.

Claims (2)

1. A method of preparing a flour confectionery product of the form of muffins, which involves mixing the components in two stages, with the eggs being mixed in the first stage, granulated sugar followed by the addition of drinking water and syrup being prepared in parallel, and in the second stage the finished syrup is added to the resulting mixture, premium wheat flour, granulated sugar, baking powder, edible salt and refined vegetable oil, characterized in that it additionally uses potato starch, candied fruit, dairy whey, while in the first stage previously, granulated sugar 10% of the recipe quantity is combined with chicken eggs, beat until increased in volume 2.5-3 times, then 35% of the total amount of drinking water and whey are added to the beaten mass, and sugar syrup is prepared by dissolving granulated sugar 65% of the prescription quantity and boiling it at a temperature of 110-115 ° С before the sample on a soft ball, then the finished syrup is immediately introduced into the egg-sugar mixture with continuous stirring, followed by the introduction of premium wheat flour in the second stage, the rest is sugar a-sand, potato starch, baking powder, salt in small doses, whisking until smooth and introducing refined vegetable oil in small doses, then add candied fruit, mix, pour into molds, bake at a temperature of 170-180 ° C for 15-25 minutes and cooled to room temperature. 2. A flour confectionery product of the form of cakes, including premium-grade wheat flour, granulated sugar, baking powder, edible salt, chicken eggs, refined vegetable oil and drinking water, characterized in that it additionally contains potato starch, candied fruit, milk whey in the following ratio components, wt.%:
Premium wheat flour 18.5-19.2 Granulated sugar 19.0-19.5 Potato starch 4.0-4.5 Baking powder 0.35-0.45 Food salt 0.2-0.25 Eggs 15.0-15.5 Refined vegetable oil 14.0-15.0 Drinking water 10.0-10.5 Candied fruit 11.0-11.5 Milk whey rest