RU2468592C1 - Whipped protein-nut cookie and whipped protein-nut cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The protein-nut cookie contains sugar sand, egg protein, crushed kernels of raw and roasted nuts at the following initial components ratio, wt %: sugar sand - 58-60, egg protein - 16-21, crushed kernels of raw nuts - 9-10, crushed kernels of roasted nuts - 12-14. One uses nuts represented by hazelnuts. The cookie size is equal to 0.7-1.0 cm. The whipped protein-nut cookie production method involves beating a mixture of sugar and crushed nuts with oxygenated egg protein, produced by way of maturation in two stages, and subsequent baking. Beating a mixture of raw and fried nuts with sugar and part of egg protein is performed simultaneously with milling. The produced mixture is maturated at a temperature of 20-22°C during 12 hours till protein oxydation to pH equal to 4.8-5.0. Then the mixture is intensively milled, added the remaining egg protein to and repeatedly beaten at a rate of 800-850 rpm for the mixture enrichment with oxygen and heating up to 40-45°C. Then the mixture is repeatedly maturated at a temperature of 20-22°C during 12 hours for further oxydation to pH equal to 6.8-7.0. Then the mixture is briefly beaten and deposited. One performs stepwise baking: first at t=96-100°C during 3-4 minutes, then- at t=185-190°C during 4 minutes; then the temperature is decreased to t=145-150°C with maintenance for 4 minutes. Before baking the mixture is stirred at the working tool rotation speed equal to 60 rpm during 3-4 minutes.

EFFECT: invention ensures nutritive value enhancement, structural-and-mechanical properties improvement and cookie usage convenience as well as confectionary products range extension.

4 cl, 4 ex

Description

The invention relates to the field of food industry and can be used in the manufacture of protein-whipped confectionery.

Protein-whipped prefabricated is a porous mass obtained by baking egg whites whipped with sugar. It is made in the form of flat cakes of various sizes.

Churned cookies are also prepared by knocking down proteins with sugar with the addition of grated nuts.

Known by author St. USSR No. 1031426 [1] a method for the production of whipped walnut-protein blanks, mainly for cakes of the Kiev type, comprising mixing natural protein and oxidized protein obtained by standing, knocking the resulting mixture and mixing it with flour, sugar and nuts, followed by baking the workpiece. In order to improve the quality of the workpiece by increasing the volume of the foam-phase mass and increasing its stability, 10-15% of the total protein mass is subjected to oxidation, and aging is carried out at 35-45 ° C until a pH of 5.8-6.0 is reached, after the remainder is introduced protein, the resulting mixture was incubated for 6-8 hours until a pH of 8.3-8.5 was obtained. Baking nut-protein blanks are carried out at 150-160 ° C.

The known method involves the introduction of wheat flour in the recipe. Wheat flour compacts the structure of the product, which affects its taste.

In addition, the highest grade flour is used for confectionery, which is made from grain that is completely freed from shells. It contains a large amount of carbohydrates (mainly starch) and is a high-calorie product. However, there are few useful substances in premium flour, which reduces the nutritional value of the product.

It is known by author. St.-USSR of the USSR No. 1831287 [2] a protein-whipped cake of the Almond type. The known product does not contain natural nuts, but contains, as a substitute for nuts, corn germ flour aged in a solution of sodium chloride, dried and fried, which reduces the nutritional value of the product. In addition, the preparation also provides for the introduction of wheat flour or starch.

Known by author St.-USSR of the USSR No. 466014 [3] a method for the production of whipped walnut-protein blanks (for a Kiev type cake), which includes separating natural egg white, keeping it for a day, kneading, mixing with flour, sugar and nuts and subsequent baking. Before aging, natural egg white is mixed with pre-oxidized to pH 5.5-6.5 protein, and before knocking, 15-20% of natural egg white is introduced into the mixture, followed by bringing the resulting mixture to a uniform consistency with a density of 1.030-1.035 g / cm ³ . Natural egg white is mixed with oxidized in a ratio of 20: 1.

The known method also involves the introduction of wheat flour, which compacts the structure of the product and reduces the nutritional value of the product.

Known by author St. USSR No. 397187 [4] a method for the preparation of “Almond” type cakes, in which the mixture is heated in two stages: in the first, to a temperature mainly of 50 ° C, for 10 minutes, and in the second, to 70 ° C, moreover, in the first stage, a mixture of granulated sugar and protein is heated, and chopped nuts are introduced immediately after the first stage of heating. Sugar is dissolved before mixing, with the addition of chopped cashew nuts in the second stage, heating is carried out for 10 minutes When crushed peanuts are added in the second stage, heating is carried out for 20 minutes. Then the resulting mass is cooled, flour and the remaining amount of protein are added, after which the resulting dough is formed. Baking cakes is carried out at 140-150 ° C for 35-40 minutes. The known method also involves the introduction of wheat flour, which compacts the structure of the product and reduces the nutritional value of the product.

There is a known semi-finished product for a cake and a method for its manufacture according to the invention patent No. 2150201 [5]. The semifinished product contains, wt.%: Granulated sugar 32-40, egg white 16-20, crushed walnut kernel 20-26, vanilla powder 0.5-1.5 and crumb biscuit 10-34. The method includes churning egg white with granulated sugar for 40-50 minutes. Vanilla powder, crushed walnut kernel and biscuit crumb are introduced into the brought down mass. The resulting mixture is laid out on sheets and baked at 90-270 ° C for 15-20 minutes.

However, a crumb biscuit is introduced into the composition of the product, which also densifies the structure of the product and reduces the nutritional value of the product.

From open sources on the Internet, various methods have been revealed for making whipped protein-nut confectionery products - cookies and cakes, but all of them relate to home cooking and do not contain the necessary quantitative characteristics of the composition of the product and the method of its preparation, which does not allow to achieve the necessary quality indicators of cookies, see ., for example: (http://www.say7.info/cook/recipe/714-Mindalnoe-pechene.html), http://ziuk-cook-book.livejournal.com/34448.html).

According to the totality of features, the method of preparing whipped nut-protein blanks according to ed. St. USSR No. 1031426 [1] adopted as the closest analogue.

The technical result consists in increasing the nutritional value of cookies through the use of hazelnuts and the exclusion of wheat flour from the recipe.

Other technical results are:

improving the structural and mechanical properties of cookies due to the finely porous structure;

ease of use due to the manufacture of whipped protein-nut cookies of miniature size, so that the cookies are consumed whole without biting;

in expanding the range of confectionery.

Improving the nutritional value of cookies is to use hazelnuts in its composition. The kernels of nuts contain all 20 amino acids we need, vitamins A, C, E, PP, group B, hazelnuts contain a large number of minerals: most of all are potassium, phosphorus, magnesium, a lot of sulfur and fluorine, manganese and zinc, then copper comes in, sodium, iron, chlorine, cobalt, iodine. There is more iron in hazelnuts than in meat, fruits and vegetables. All these qualities make hazelnuts an excellent source of energy for the body.

Hazelnut oil contains fatty acids - palmitic, stearic, oleic; they protect our heart and blood vessels from damage, prevent the accumulation of cholesterol in the blood and ensure the normal growth and development of all tissues of our body. Therefore, children, adolescents, young people need hazelnuts as part of everyday nutrition, and mature and old people need them to maintain strength and health (see http://www.inflora.ru/directory/properties-of-nuts/hazelnut .html; http://health-diet.ru/base_of_food/sostav/416.php; http://www.tsarnut.ru/filbert.html; http://www.life-lady.ru/conten/view / 46/11 /).

The exclusion from the composition of biscuits of wheat flour containing a large amount of carbohydrates (mainly starch) also increases the nutritional value of the product.

Cookies of the claimed composition and made by the present method has a dense, uniform finely porous structure. The smallest particles of crushed walnut, settling on the films of air bubbles, increase the strength and resistance of the foamy mass. Cookies have a finely porous structure and pronounced nutty flavor.

The inventive cookies have a diameter of 0.7-1.0 cm, so that the cookies are consumed whole without biting, which increases the ease of use and storage.

The inventive whipped protein-nut cookies, produced by the present method, expands the range of confectionery.

The specified technical result is achieved due to the fact that whipped protein-nut cookies containing granulated sugar, egg white, crushed kernel of a raw nut, additionally contains a crushed kernel of roasted walnut in the following ratio, wt.%:

granulated sugar - 58 ÷ 60,

egg white - 16 ÷ 21,

crushed raw nut kernel - 9 ÷ 10,

crushed kernel of roasted walnut - 12 ÷ 14,

while hazelnuts are used as a nut.

Furthermore, the size of the cookies is 0.7 ÷ 1.0 cm.

The specified technical result is achieved due to the fact that in the method for the production of whipped protein-nut cookies, including knocking a mixture of sugar and crushed nuts with oxidized egg white, obtained by standing in two stages, and subsequent baking, according to the invention, knocking a mixture of raw and roasted nuts sugar and part of the egg white are simultaneously processed, the resulting mixture is kept at a temperature of 20 ÷ 22 ° C for 12 hours until the protein is oxidized to a pH of 4.8 ÷ 5.0, then the mixture is subjected to intensive grinding In addition, the remaining egg white is added and the mixture is again beaten at a speed of 800-850 rpm to enrich it with oxygen and heat the mixture to 40 ÷ 45 ° С, then the mixture is re-aged at a temperature of 20 ÷ 22 ° С for 12 hours for further oxidation to pH - 6.8 ÷ 7.0, after which the mixture is briefly mixed and precipitated, while baking is carried out in stages, first at t = 96 ÷ 100 ° C for 3-4 minutes, then at t = 185 ÷ 190 ° C for 4 minutes, then the temperature is lowered to t = 145 ÷ 150 ° C and held for 4 minutes.

Moreover, the components in the preparation of whipped protein-nut cookies are used in the following ratio, wt.%:

granulated sugar - 58 ÷ 60,

egg white - 16 ÷ 21,

crushed raw nut kernel - 9 ÷ 10,

crushed kernel of roasted walnut - 12 ÷ 14,

while hazelnuts are used as a nut.

While mixing the mixture before baking is carried out at a speed of the working body of 60 rpm for 3-4 minutes.

The inventive whipped protein-nut cookies contain granulated sugar, egg white, crushed kernels of raw hazelnuts and crushed kernels of roasted hazelnuts in the following ratio, wt.%: Granulated sugar - 58 ÷ 60, egg white - 16 ÷ 21 , the crushed kernel of a raw nut - 9 ÷ 10, the crushed kernel of a roasted nut - 12 ÷ 14. The size of the cookies is 0.7 ÷ 1 cm.

The manufacture of the claimed cookies is carried out by the method indicated below and which is the subject of the present invention.

Hazelnuts have a specific taste, aroma and color that is suitable specifically for this type of product. Roasted walnut gives the liver a more pronounced taste, aroma and color characteristic of hazelnuts.

Whipped protein-nut cookies have a domed shape, finely porous structure with a characteristic cracked surface. The size of the cookies is 0.7-1 cm. The cookies are round in shape, without dents with smooth edges. The surface of the product without burnt and interspersed, the taste and smell inherent in this type of product.

Examples of specific performance.

Example 1. Whipped protein-nut cookies contain granulated sugar, egg white, crushed kernel of raw hazelnuts and crushed kernel of roasted hazelnuts in the following ratio, wt.%:

granulated sugar - 60, egg white - 16, crushed kernel of raw walnut - 10, crushed kernel of roasted walnut - 14.

The size of the cookies is 0.7 cm.

Example 2. Whipped protein-nut cookies contains a composition similar to example 1, in the following ratio, wt.%:

granulated sugar - 58, egg white - 21, crushed kernel of raw walnut - 9, crushed kernel of fried walnut - 12.

Cookie size 1.0 cm.

The inventive method for the production of protein-nut cookies is as follows.

The components in the preparation of cookies are used in the following ratio, wt.%:

granulated sugar - 58 ÷ 60, egg white - 16 ÷ 21, the crushed kernel of a raw nut - 9 ÷ 10, the crushed kernel of a roasted nut - 12 ÷ 14, with hazelnuts being used as a nut.

Hazelnuts that go into production undergo primary processing: they are cleaned of impurities manually on the tables, damaged, moldy and poor-quality kernels are removed. Part of a calibrated nut is placed in a convection oven and roasted at t = 185 ° C for 8 minutes. Mix the peeled raw hazelnuts and the roasted hazelnuts.

Egg whites are carefully separated from the yolks and cooled to about 2 ° C.

A mixture of nuts is mixed with sugar and with 1/3 part by weight of egg white and ground using high-speed equipment, for example, Blixer 6VV A 230/50/60/133155 brand blixer. In this case, all the ingredients are ground and simultaneously mixed to a homogeneous mass, as well as oxygen is saturated with the mass.

The dispersion of the confectionery mass depends on certain pH conditions. Experimentally, the applicant received whipped cookies of a dense finely porous structure due to maximum grinding of the mass, simultaneous whipping with grinding and obtaining optimal pH conditions.

The crushed mixture is kept at room temperature (20 ÷ 22 ° C) for 12 hours until the sugar is completely dissolved and the protein is oxidized to an acidity of pH 4.8 - 5.0. Next, the mixture is crushed as thoroughly as possible, for example, it is passed twice through a milling machine (for example, a two-cylinder milling machine of the brand F.050.0.251 V.400 / 3 / 50HZ). Then, the remaining unbeaten egg white is added to the mixture, which contributes to a more viscous mass, and the mixture is again beaten (for example, with the Blixer 6VV A 230/50/60/133155 mixer-blixer), at this stage, the working body mode is 800-850 r / min, the mixture is heated to 40-45 ° C, which favorably affects the obtaining of a viscous and uniform consistency of the mixture. Then the mixture is re-aged at room temperature (20 ÷ 22 ° C) for 12 hours for further oxidation of the mass to a pH of 6.8 ÷ 7.0.

Further, the mixture is briefly mixed (for example, with a Blixer 6VV A 230/50/60/133155 blixer mixer) at a working body speed of 60 rpm for 3-5 minutes to saturate the mass with oxygen and increase its dispersion and place them on baking sheets for obtain finished products with a size of 0.7-1.0 cm. Obtained by the specified method, the mass has a stable non-splitting structure.

Baking is carried out in confectionery ovens. As a result of heat treatment, the products acquire their characteristic taste and aroma, color and structure. When baking, moisture is removed from the product, the product acquires the necessary strength.

A good quality product is obtained by uniformly removing moisture. This is achieved due to the stepwise mode: bake at t = 96 ÷ 100 ° C for 3-4 minutes, then at t = 185 ÷ 190 ° C for 4 minutes, then lower the temperature to t = 145 ÷ 150 ° C and hold for 4 minutes .

The 1st baking mode at t = 96 ÷ 100 ° C helps to fix the shape of the product. During baking, the protein films surrounding the air bubbles coagulate and form a stable porous skeleton. In this case, a thin, but sufficiently strong crust is formed. Low temperature baking allows you to get products evenly baked, white.

The 2nd mode is carried out at t = 185 ÷ 190 ° C for 4 minutes to give the product the desired color, because as the temperature rises, the surface of the products darkens, and cracks characteristic of this product are formed. With a longer heat treatment, significant degradation of carbohydrates can occur - “caramelization”. The product will darken, may acquire a bitter taste.

The 3rd mode is carried out at lowering the temperature to t = 145 ÷ 150 ° C with holding for 4 minutes to remove residual moisture and to give the products the necessary strength.

The baked products are cooled and carefully removed from the sheets with a thin knife. The resulting whipped protein-nut cookies of the claimed composition, manufactured by the proposed method, has a stable predetermined shape: round, domed. On the upper surface, cracks characteristic of this product are allowed. Cookies have a finely porous structure. The color of the cookies is from light yellow to light brown. Taste and smell - pleasant, with a pronounced nutty taste and aroma, without extraneous smacks and smells.

Examples of specific performance of the proposed method.

Example 1. A method for the production of whipped protein-nut cookies is as follows. The components in the preparation of cookies are used in the following ratio, wt.%: Granulated sugar - 58, egg white - 21, crushed kernel of raw walnut - 9, crushed kernel of roasted walnut - 12, while hazelnuts are used as walnut.

Churning a mixture of raw and roasted nuts with sugar and 1/3 of the egg white are carried out simultaneously with grinding. The resulting mixture was allowed to stand at a temperature of 20 ° C for 12 hours until the protein was oxidized to a pH of 4.8, then the mixture was subjected to intensive grinding, the remaining egg white was added, and the mixture was again beaten at a working body rotation speed of 800 rpm to enrich with oxygen and increase temperature up to 40 ° С. Then the mixture is re-aged at a temperature of 20 ° C for 12 hours for further oxidation to a pH of 6.8. After which the mixture is briefly beaten for 3-4 minutes at a speed of rotation of the working body of 60 rpm and precipitated. Baking is carried out in stages, first at t = 96 ° C for 3 minutes, then at t = 185 ° C for 4 minutes, then the temperature is lowered to t = 145 ° C and held for 4 minutes.

Example 2. A method for the production of whipped protein-nut cookies is carried out analogously to example 2. The components for the preparation of cookies are used in the following ratio, wt.%: Granulated sugar - 60, egg white - 16, crushed hazelnut kernel 10, crushed roasted kernel hazelnuts - 14.

Churning a mixture of raw and roasted nuts with sugar and 1/3 of the egg white are carried out simultaneously with grinding. The resulting mixture was kept at a temperature of 22 ° C for 12 hours until the protein was oxidized to a pH of 5.0. Then the mixture is subjected to intensive grinding, the remaining egg white is added, and the mixture is again beaten at a working speed of 850 rpm to enrich with oxygen and increase the temperature to 45 ° C. Then the mixture is re-aged at a temperature of 22 ° C for 12 hours for further oxidation to a pH of 7.0. After which the mixture is briefly beaten for 3-4 minutes at a speed of rotation of the working body of 60 rpm and precipitated. Baking is carried out in stages, first at t = 100 ° C for 4 minutes, then at t = 190 ° C for 4 minutes, then the temperature is lowered to t = 150 ° C and held for 4 minutes.

The improvement of the structural and mechanical properties of the claimed cookies is associated with its composition and the peculiarity of the production method: cookies have a finely porous homogeneous structure, fortified with the smallest particles of walnut. The production method includes two stages of the introduction of oxidized protein and repeated beating of the mass, which allows to obtain a mass with high uniformity and dispersion. Three-stage baking mode allows you to get products of a given shape, the required strength, color and taste.

Improving the nutritional value of cookies consists in the use of hazelnuts in the recipe for walnuts and the exclusion of wheat flour from the recipe.

The manufacture of whipped protein-nut cookies of a miniature size of 0.7-1.0 cm increases the ease of use and storage.

Squeezed protein-nut cookies with the claimed composition and produced by the claimed method expands the range of confectionery products and can be recommended to the widest range of consumers - children, adolescents, young people, mature and old.

The use of these components in the recipe and in the specified ratio allows you to achieve high nutritional value and high quality cookies.

The manufacture of whipped protein-nut cookies with the claimed composition and according to the claimed method is possible at confectionery plants equipped with modern technological equipment.

INFORMATION SOURCES

1. USSR copyright certificate No. 1031426. A method for the production of whipped walnut-protein blanks, mainly for cakes of the Kievsky type, is the closest analogue.

2. USSR copyright certificate 1831287. Protein-whipped cake "Almond". Published on January 22, 1992.

3. Copyright certificate of the USSR No. 466014. Method for the production of whipped nut-protein blanks. Published on April 5, 2017.

4. Copyright certificate of the USSR USSR No. 397187. A method of preparing cakes of the type "Almond".

5. Patent for invention No. 2150201. Semi-finished cake and method of its manufacture. Published on June 10th, 2000.

Claims (4)

1. Whipped protein-nut cookies containing granulated sugar, egg white, crushed raw walnut kernel, characterized in that it additionally contains crushed roasted walnut kernel in the following ratio of initial components, wt.%:
granulated sugar 58-60 egg white 16-21 crushed raw nut kernel 9-10 crushed walnut kernel 12-14,
while hazelnuts are used as a nut. 2. Whipped protein-nut cookies according to claim 1, characterized in that the size of the cookies is 0.7-1.0 cm 3. A method for the production of whipped protein-nut cookies, including whipping a mixture of sugar and crushed nuts with oxidized egg white, obtained by standing in two stages, and subsequent baking, characterized in that whipping a mixture of raw and fried nuts with sugar and part of egg white they are conducted simultaneously with grinding, the resulting mixture is allowed to stand at a temperature of 20-22 ° C for 12 hours until the protein is oxidized to a pH of 4.8-5.0, then the mixture is subjected to intensive grinding, the remaining egg white is added and the mixture is again beaten to sk growth of 800-850 rpm for enrichment with oxygen and heating the mixture to 40-45 ° C, then the mixture is re-aged at a temperature of 20-22 ° C for 12 hours for further oxidation to a pH of 6.8-7.0, after which the mixture is briefly mixed and precipitated, while baking is carried out in stages, first at t = 96-100 ° C for 3-4 minutes, then at t = 185-190 ° C for 4 minutes, then the temperature is lowered to t = 145-150 ° C and incubated for 4 minutes, while the starting components in the preparation of cookies used in the following ratio, wt.%:
granulated sugar 58-60 egg white 16-21 crushed raw nut kernel 9-10 crushed walnut kernel 12-14,
while hazelnuts are used as a nut. 4. The production method of whipped protein-nut cookies according to claim 3, characterized in that the mixture is mixed before baking at a working body speed of 60 rpm for 3-4 minutes.