RU2494629C1 - Functional purpose cake production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for bakery, confectionary industry and public catering. The method involves preparation and mixing of a fat composition, a vegetable mixture, a sweetening agent, the mixture whipping, piece moulding, baking, cooling and sprinkling with sugar powder. "Citri-Fi" swollen orange fibres are additionally introduced into the fat component heated up to 28°C at a ratio of 1:2. The vegetable mixture is represented by carrot and beet-root fibres at a ratio of 3:2, preliminarily milled in a dismembator into particles sized up to 80-90 mcm and smothered in melange. The sweetening agent is represented by stevioside. The mixture whipping is performed in a melangeur till viscosity is equal to 1300 Pa·s. After whipping one additionally introduces a flavouring agent, ammonium carbonate, culinary food salt and wheat four. Dough is kneaded. Baking is performed at a temperature of 170-185°C at the following components ratio in the mixture, wt %: fat composition - 23.4-27.5, vegetable mixture - 20.1-30.4, stevioside - 0.1-0.5, melange - 15.5-19.1, flavouring agent - 0.5-1.0, ammonium carbonate - 0.4-1.2, culinary food salt - 0.7-0.9, flour - 25.7-33.3. "Citri-Fi" orange fibres are dissolved in water at a temperature of 100°C at a ratio of 1:10.

EFFECT: invention ensures development of a method for production of a functional purpose cake with reduced caloric content and fat capacity as well as expansion of the range of flour confectionary products of functional purpose and the raw material resource base of food enterprises.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of muffins, and can be used at the enterprises of the baking, confectionery industry and catering.

A known method of producing cake "Stolichniy", including churning soft creamy mala for 7-10 minutes, adding granulated sugar and churning another 5-7 minutes, gradually adding melange, mixing the churned mass with raisins, ammonium carbonate, edible salt, essence , making wheat flour of the highest grade, kneading dough with a moisture content of 23-25%, molding, baking at a temperature of 205-215 ° C for 25-30 minutes, cooling and sprinkling the surface with refined powder (Technological instructions for the production of flour . Iterskih products / Ed VA Thorns -. M .: JSC "Publishing" Economics. "- 1999 - S.158-161).

The disadvantages of this method are the low nutritional and biological value of the obtained muffins.

Closest to the claimed is a method of producing a cake of high nutritional value, including the preparation of a semi-finished product from chickpeas, for which the chickpea seeds are washed and kept in drinking water with a temperature of 20-22 ° C for 20-24 hours for swelling, boiled for 1 hour. The seeds are cooled and pulverized by passing them through a chopper with a diameter of the holes of the matrix 2 mm Softened margarine, whipped with granulated sugar, dry wheat gluten, egg powder and whole milk powder are added to the semi-finished product. Stirred at a rotational speed of the kneading organ 300 min ^-1 for 5-7 minutes to a homogeneous mass. They knock down the dough at a kneading organ rotation frequency of 400 min ^-1 under a compressed air pressure of 0.4 MPa for 5.0 ± 0.5 min. Preforms weighing 120 g are molded and baked at a temperature of 210-220 ° C for 30-35 minutes. Muffins are cooled, the surface is sprinkled with powdered sugar (patent RU No. 2412597).

The disadvantage of this method is the increased fat consumption and multi-stage preparation of semi-finished products from chickpeas, which increases the overall duration of the process and leads to higher prices for products.

The problem solved by the invention is the development of a method for the production of cake for functional purposes of reduced calorie and fat consumption, as well as expanding the range of flour confectionery products for functional purposes and the raw material base of food enterprises.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, reduce energy value and fat consumption, as well as reduce and simplify the process of making muffins.

The technical result is achieved in that a method for producing a functional cake, including preparing and mixing a fat composition, a vegetable mixture, a sweetening agent, knocking the mixture, forming a billet, baking, cooling, sprinkling icing sugar, characterized in that the fat component is heated to a temperature 28 ° C, additionally add swollen Citri-Fi orange fibers in a ratio of 1: 2, carrot and beet fibers in a ratio of 3: 2, previously crushed in a dismembrator up to 80-90 microns and boned in melange, stevioside is used as a sweetening agent, the mixture is knocked down in a melanger until a viscosity of 1300 Pa · s is reached, after knocking down, flavoring, ammonium carbonate, edible salt, wheat flour are added, the dough is kneaded , baking is carried out at a temperature of 170-185 ° C, with the following ratio of components in the mixture, wt.%:

Fat composition 23.4-27.5 Vegetable mix 20.1-30.4 Stevioside 0.1-0.5 Melange 15,5-19,1 Flavoring 0.5-1.0 Ammonium carbonate 0.4-1.2 Edible salt 0.7-0.9 Flour 25.7-33.3

At the same time, Citri-Fi orange fibers are dissolved in water at a temperature of 100 ° C at a ratio of 1:10.

The dough for muffins is a complex multiphase system, which, when reduced in the formulation of fat, must be balanced with a complex of emulsifiers. The vegetable mixture contains dietary fiber, which determines their use to create a finer and more even dispersion to stabilize the system, which will make it possible to reduce fat in the recipe.

The technological process for the production of cake includes the following operations.

Citri-Fi orange fibers, dissolved in water at a temperature of 100 ° C at a ratio of 1:10, are mixed with margarine, heated to a temperature of 28 ° C in a ratio of 1: 2, forming a fatty composition. In the melanger for 5-7 minutes at a high speed of the blades, the fat composition is churned with the vegetable mixture and the sweetening component until a viscosity of 1300 Pa · s is reached. The vegetable mixture is preliminarily ground in a descrambler to 80-90 microns and melange is crushed to swell the polysaccharides. Flavor, ammonium carbonate, edible salt are added to the crushed mass, the whole mass is thoroughly mixed, after which flour is added, mixing with flour is continued for 10-15 minutes.

The finished dough is laid out in forms pre-oiled and baked for 30-35 minutes at 170-185 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

Examples of specific performance.

Example 1

The technological process for the production of cake includes the following operations.

Citri-Fi orange fibers, dissolved in water at a temperature of 100 ° C at a ratio of 1:10, are mixed with margarine, heated to a temperature of 28 ° C in a ratio of 1: 2, forming a fatty composition. In the melanger for 5 minutes at a high speed of the blades, the fat composition is churned with the vegetable mixture and the sweetening component until a viscosity of 1300 Pa · s is reached. Vegetable mixture, pre-crushed in a dismembrator up to 80 microns, roll in melange. Flavor, ammonium carbonate, edible salt are added to the beaten mass, the whole mass is thoroughly mixed, after which flour is added, mixing with flour is continued for 10 minutes.

The finished dough is laid out in forms pre-oiled and baked for 30 minutes at 170 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Fat composition 23.8 Vegetable mix 29.5 Stevioside 0.2 Melange 18,4 Flavoring 0.6 Ammonium carbonate 0.5 Edible salt 0.7 Flour 26.3

Example 2

The technological process for the production of cake includes the following operations.

Citri-Fi orange fibers, dissolved in water at a temperature of 100 ° C at a ratio of 1:10, are mixed with margarine, heated to a temperature of 28 ° C in a ratio of 1: 2, forming a fatty composition. In the melanger for 6 minutes at a high speed of the blades, the fat composition is churned with a vegetable mixture and a sweetening component until a viscosity of 1300 Pa · s is reached. Vegetable mixture, pre-crushed in a dismembrator up to 85 microns, roll in melange. Flavor, ammonium carbonate, edible salt are added to the crushed mass, the whole mass is thoroughly mixed, after which flour is added, mixing with flour is continued for 13 minutes.

The finished dough is laid out in the form, pre-oiled, and baked for 33 minutes at 178 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Fat composition 25,4 Vegetable mix 26.6 Stevioside 0.3 Melange 17.3 Flavoring 0.7 Ammonium carbonate 0.8 Edible salt 0.8 Flour 28.1

Example 3

The technological process for the production of cake includes the following operations.

Citri-Fi orange fibers, dissolved in water at a temperature of 100 ° C at a ratio of 1:10, are mixed with margarine, heated to a temperature of 28 ° C in a ratio of 1: 2, forming a fatty composition. In the melanger for 7 minutes at a high speed of the blades, the fat composition is churned with a vegetable mixture and a sweetening component until a viscosity of 1300 Pa · s is reached. Vegetable mixture, pre-crushed in a dismembrator up to 90 microns, roll in melange. Flavor, ammonium carbonate, edible salt are added to the crushed mass, the whole mass is thoroughly mixed, after which flour is added, mixing with flour is continued for 15 minutes.

The finished dough is laid out in the form, pre-oiled, and baked for 35 minutes at 185 ° C. The top surface of baked and chilled muffins is sprinkled with powdered sugar through a sieve.

The components for the preparation of cake are taken in the following ratio, wt.%:

Fat composition 27.1 Vegetable mix 21.6 Stevioside 0.4 Melange 15.9 Flavoring 0.9 Ammonium carbonate 1,1 Edible salt 0.9 Flour 32.1

In parallel, get a cupcake in a known manner.

Organoleptic and physico-chemical indicators, as well as indicators of nutritional value are given in the table.

Table 1 Comparative characteristics of the proposed method with the prototype Indicators Example 1 Example 2 Example 3 Prototype Color Golden Brownish Taste Muffin-like, light orange flavor Inherent in cupcakes Smell Pleasant orange smell Neutral, not pronounced The form Specific to this product name Humidity% 12.3 12.0 12,2 12.6 Fats, g 13.6 13,2 13,4 21.5 Proteins, g 8.4 8.6 8.5 3.2 The degree of coverage of the average daily needs of an adult in biologically active substances when consuming 100 g of muffins Pectin substances,% 40.5 45.4 28 β-carotene,% 55.3 57.4 56.4 1.8 P-active substances,% 41.7 42.5 42.1 37.5 Vitamin E,% 11.5 12,4 11.9 8.4 Iron,% 9.8 10.1 9.9 12.6 Energy value, kcal 292 290 295 337

A study of the influence of dietary fiber on the nutritional value of muffins showed that they are characterized by low calorie content and high content (10% or more) of pectin substances, vitamin E, P-active substances, hematopoietic trace element Fe. The high β-carotene content is due to the addition of carrot fibers. This allows you to attribute ready-made muffins to functional products.

The inventive method of production allows you to get muffins with high consumer properties and nutritional value, as well as with reduced energy value and fat consumption.

Claims (2)

1. A method of producing a functional cake, including preparing and mixing a fat composition, a vegetable mixture, a sweetening agent, kneading a mixture, forming a billet, baking, cooling, sprinkling icing sugar, characterized in that the fat component is heated to a temperature of 28 ° C, additionally, Citri-Fi swollen orange fibers are added in a ratio of 1: 2, carrot and beet fibers in a ratio of 3: 2, previously crushed in a descrambler up to 80-90 microns and rolled in chalk, are used as a vegetable mixture Angers use stevioside as a sweetening agent, knock down the mixture in a melange until a viscosity of 1300 Pa · s is achieved, after kneading add flavoring, ammonium carbonate, food salt, wheat flour, batch the dough, bake at a temperature of 170-185 ° C, in the following ratio of components in the mixture, wt.%:
fat composition 23.4-27.5 Vegetable mix 20.1-30.4 stevioside 0.1-0.5 melange 15,5-19,1 flavor 0.5-1.0 ammonium carbonate 0.4-1.2 food salt 0.7-0.9 flour 25.7-33.3 2. The method according to claim 1, characterized in that the Citri-Fi orange fibers are dissolved in water at a temperature of 100 ° C at a ratio of 1:10.