RU2498573C1 - Cake production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preliminarily chipped butter whipping with a mixture of sugar substitutes during 10-20 minutes till complete dilution of sugar substitutes crystals. The sugar substitute mixture consists of sorbitol, isomalt and erythrite. Then one gradually adds yolk in 3-4 phases. Then the mass is whipped till its volume increases 2.5-3.0 times. Parallel one prepares a mixture of polysaccharides and milk whey. Into the mixture one adds 70-90°C hot water, stirs and leaves the mixture for swelling during 15-45 minutes. Then the swollen mixture is whipped during 10-30 minutes. One mixes the produced foam mass with the mass prepared from butter and the mixture of sugar substitutes and yolk during 25-60 minutes. One introduces into the whipped mass starch, an essence and flour and mixes the mass till production of homogeneous consistency dough with moisture content equal to 25-27%. Then cake pieces are moulded, baked and cooled.

EFFECT: invention allows to decrease defects quantity during production, manufacture a reduced caloric content product and increase the product storage life.

1 dwg, 2 tbl, 3 ex

Description

The invention relates to the confectionery industry, namely, to the production of flour confectionery.

The closest in technical essence to the present invention is a method for preparing a cake, which involves preparing raw materials, kneading butter crushed into chips with sugar in a dough mixing machine for 5-7 minutes until sugar crystals are completely dissolved, gradually adding yolk in 3-4 doses, knocking the resulting mass to saturation with air and increase in volume by 2 times. At the same time, egg white is knocked down for 10-13 minutes and added to the mass. The whipped mass is mixed with all other raw materials (starch, essence, etc.), and last of all with flour until a homogeneous mass is obtained. The total duration of the dough is 25-30 minutes. The moisture content of the test is 23-25%. Next, the dough is divided into portions, placed in molds pre-oiled, and baked in ovens of various types. The baking time depends on the temperature and design features of the oven (60 minutes at a temperature of 180-190 ° C). The baked muffins are cooled for 4-5 hours at room temperature to allow the muffins to stand. Then make the surface of the cake with various finishing semi-finished products (powdered sugar, lipstick, nuts), pack and label. Cupcakes are stored at a temperature of 18-20 ° C and a relative humidity of not more than 75%. ["Technological instructions for the production of flour confectionery", Moscow, 1992, p. 159-161].

However, this method has several disadvantages. The resulting product has a high sugar content, high energy value, unstable quality. The production of flour confectionery such as cake using this traditional technology involves the formation of a large number of defects in the production process and a short shelf life of the resulting product.

Thus, there is a need to develop a formulation of a flour confectionery (cake) having a low sugar content, low energy value and an increased shelf life.

Examples of such developments are known in the art.

A known method of making a cake, including knocking down chicken eggs with sugar, mixing the beaten mass with a fat product, raisins, edible salt, chemical baking powder, introducing premium wheat flour and kneading, molding and baking, characterized in that fructose is used as sugar , as a fat product - a mixture of sunflower oil and melted table margarine, sodium bicarbonate as a baking powder, and in addition, semolina, milk whey, soybean are added to the product gatitel "Okara» [RU 2276497 C2, published. 05/20/2006].

This method does not solve the problem of the complete exclusion of chicken egg protein from the cupcake formulation. Also, increasing the shelf life of the cake from 7 to 8 days can not be called significant.

The aim of the present invention is to develop a formulation and technology of cake based on whey, polysaccharides and sweeteners.

The objective of the invention is the selection and selection of a mixture of whey and polysaccharides to obtain a foam mass, ensuring the preservation of the structure of a traditional cake with the exclusion of egg protein from the recipe, reducing the density of the cake, choosing optimal sweeteners for the cake, allowing to obtain diabetic products, selecting a quantitative ratio of components .

In order to replace egg white and obtain a foamy mass, mixtures consisting of whey and dietary fiber, namely sodium alginate, gum arabic and carrageenan, were selected. Dietary fiber can increase the foaming ability of whey, strengthen the structure of the foam, significantly increase the heat resistance of the test when baking cake.

Isomalt, sorbitol and erythritol are low-calorie sweeteners (energy value - 0-2.4 kcal / g). At the same time, the sweetness of the mixture of sweeteners is close to the sweetness of sucrose. Isomalt is a food supplement that is completely safe for the human body and is intended for the production of dietetic and diabetic products. In addition, it stimulates the active work of the intestines.

Polysaccharides are practically not absorbed in the intestine and play the role of natural sorbents, binding many toxic substances, including cholesterol, and are also prebiotic nutrients to normalize the intestinal microflora.

This object is achieved in that the method for the production of cake involves churning pre-crushed butter with a mixture of sweeteners, consisting of erythritol, isomaltite and sorbitol, for 10-20 minutes until the crystals of sweeteners completely disappear, the yolk is gradually added in 3-4 doses, further knocking down the mass until it increases in volume 2.5-3.0 times, preparing a mixture of polysaccharides and whey, adding hot water to the mixture with a temperature of 70-90 ° C, mixing and swelling the mixture within 15-45 minutes, subsequent knocking down of the swollen mixture for 10-30 minutes, mixing the resulting foam mass with a mass prepared from butter, a mixture of sweeteners and yolk, kneading for 25-60 minutes, adding starch, essence to the knocked mass flour and subsequent mixing until a dough of uniform consistency with a moisture content of 25-27%, molding, baking and subsequent cooling, the next time the ratio between the components is selected (mass. parts):

Flour 192.90-198.92 Butter 119.53-123.27 Yolk 159.38-164.36 Starch 82.68-85.26 Sodium Alginate 0.07-2.31 Carrageenan 0.06-1.17 Gum arabic 0.04-1.12 Milk whey 31.59-58.80 Water 188.96-222.81 Sorbitol 27.38-76.35 Isomaltitis 113.00-199.22 Erythritol 109.57-256.81 Essence 1.70-1.79

The technical result consists in reducing the density of the cake (from 520 to 480 kg / m ³ ) and increasing its shelf life due to better moisture retention due to the combined use of whey and a mixture of polysaccharides (sodium alginate, gum arabic and carrageenan).

The quantitative selection of the components included in the cake formulation provides a semi-finished product with low energy value and density. A cupcake made according to the proposed technology, according to organoleptic characteristics, corresponds to a traditional product. The use of whey, sweeteners and dietary fiber allows us to recommend cake in the diet of diabetics and athletes.

The invention is illustrated by the following description of the method.

1. Preparation of raw materials.

Preparation of raw materials is carried out in accordance with the relevant section "Instructions for preventing the ingress of foreign objects into products at the enterprises of the confectionery industry and in cooperatives and the Sanitary Rules and Norms" (San PIN 2, 3, 4, 545-96).

2. Cooking the dough.

In a dough mixing machine, pre-crushed butter with a mixture of sweeteners is knocked down for 10-20 minutes (until the crystals of sweeteners completely disappear). After this, the yolk is gradually added in 3-4 doses. The mass should be well saturated with air and increase in volume by 2.5-3.0 times. At the same time, weighed portions of polysaccharides and serum are then poured into a container and hot water with a temperature of 70-90 ° C is added. The mixture is stirred and allowed to swell for 15-45 minutes. Then the swollen mixture is loaded into a whipping machine and knocked down for 10-30 minutes. The resulting foam mass is added to the dough mixing machine and mixed with a mass prepared from butter, a mixture of sweeteners and yolk, for 25-60 minutes. The whipped mass is mixed with all other raw materials (starch, essence, etc.), and last of all with flour until a homogeneous mass is obtained. Humidity test 25-27%.

3. Forming dough and baking.

The finished dough is divided into portions and placed in molds pre-oiled. Baking is carried out in a tunnel type oven used for baking semi-finished cakes and pastries.

The duration of baking and the oven temperature depends on the design features of the oven (60 minutes at a temperature of 180-190 ° C).

4. Cooling and decoration.

Baked muffins are cooled for 4-5 hours in the workshop room at room temperature. Surface finishing is carried out with various finishing semi-finished products (powdered sugar).

5. Packaging, labeling, storage and transportation must comply with the requirements of GOST 15052-96. Cupcakes are stored at a temperature of 18-20 ° C and a relative humidity of not more than 75%.

The choice of the ratio between the components (mass. Parts) is made as follows:

Flour 192.90-198.92 Butter 119.53-123.27 Yolk 159.38-164.36 Starch 82.68-85.26 Sodium Alginate 0.07-2.31 Carrageenan 0.06-1.17 Gum arabic 0.04-1.12 Milk whey 31.59-58.80 Water 188.96-222.81 Sorbitol 27.38-76.35 Isomaltitis 113.00-199.22 Erythritol 109.57-256.81 Essence 1.70-1.79

Specific examples of the implementation of this method are illustrated in table 1. Table 2 presents the calculation of the energy value of the cupcakes obtained by the claimed and traditional technology.

The cake production scheme for the proposed technology is presented in Fig. 1.

The cake obtained according to the present invention has a shelf life of 20 days, has a delicate airy texture, taste and aroma typical of a traditional cake, without extraneous smacks and odors. The density of the cake of the present invention is 480 kg / m ³ , while the density of the product obtained by traditional technology is usually 520 kg / m ³ . The number of rejects during production decreased by 5% compared with traditional technology.

Polysaccharides with high water holding capacity bind water to whey, while the rheological properties of the dough are improved, which leads to a larger product and a slower staling process of the product.

The quality of the muffins during storage was evaluated by a change in the structural and mechanical properties. The relative compressibility of the test samples was determined on an AP-4/2 penetrometer, which makes it possible to objectively evaluate the degree of change in the properties of the cake during storage. The initial value (immediately after preparation of the cake) of the total compression strain was taken as 100%. Next, the total strain index for cupcakes was determined after 7 days. The relative compressibility of the muffins during storage for 7 days decreased: in the prototype - by 39%, in samples prepared according to examples 1-3, - by 10%.

table 2 Control sample - 369kcal name of raw materials Mass fraction of solids Raw material consumption per 100 g of finished product, g Energy value, kcal Actually In solids Kcal in 1 g Kcal per estimated amount of g Flour 85.50 19.59 16.75 3.34 65,43 Butter 84.00 12,13 10.19 7.48 90.73 Yolk 51.00 16.19 8.26 1.09 17.65 Starch 80.00 8.40 6.72 3.13 26.29 Egg white 12.00 25.29 3.04 0.48 12.14 Powdered sugar 99.85 39.11 39.05 3.99 156.01 Total 84.00 120.71 84.01 368.25 Sample No. 1 - 236 kcal Flour 85.50 19.89 17.01 3.34 66.43 Butter 84.00 12.33 10.36 7.48 92.23 Yolk 51.00 16,44 8.38 1.09 17.92 Starch 80.00 8.53 6.82 3.13 26.70 Sodium Alginate 90.00 0.23 0.21 - - Carrageenan 90.00 0.01 0.01 - - Gum arabic 90.00 0.01 0.01 - - Milk whey 95.00 3.16 3.00 4.22 13.33 Water 0.00 22.29 0.00 - - Sorbitol 99.00 2.74 2.71 2.40 6.58 Isomaltitis 99.00 11.30 11.19 2.40 27.12 Erythritol 99.00 25.68 25.42 0 0 Essence 0.00 0.18 0.00 - - Total 85.00 122.76 85.12 250.31 Sample No. 2 - 253 kcal Flour 85.50 19.30 16.50 3.34 64.46 Butter 84.00 11.96 10.05 7.48 89.46 Yolk 51.00 15.95 8.13 1.09 17.39 Starch 80.00 8.27 6.62 3.13 25.89 Sodium Alginate 90.00 0,03 0,03 - - Carrageenan 90.00 0.01 0.01 - - Gum arabic 90.00 0.11 0.10 - - Milk whey 95.00 5.82 5.53 4.22 24.56 Water 0.00 18.97 0.00 - - Sorbitol 99.00 5.15 5.10 2.40 12.36 Isomaltitis 99.00 14.45 14.31 2.40 34.68 Erythritol 99.00 18.94 18.75 0 0 Essence 0.00 0.17 0.00 - - Total 85.00 119.12 85.13 268.80

Continuation of table 2 name of raw materials Mass fraction of solids Raw material consumption per 100 g of finished product, g Energy value, kcal Actually In dry matter Kcal in 1 g Kcal per estimated amount of g Sample No. 3 - 271 kcal Flour 85.50 19.29 16.49 3.34 64,43 Butter 84.00 11.95 10.04 7.48 89.39 Yolk 51.00 15.94 8.13 1.09 17.37 Starch 80.00 8.27 6.62 3.13 25.89 Sodium Alginate 90.00 0.01 0.01 - - Carrageenan 90.00 0.12 0.11 - - Gum arabic 90.00 0.01 0.01 - - Milk whey 95.00 5.88 5.59 4.22 24.81 Water 0.00 18.90 0.00 - - Sorbitol 99.00 7.64 7.56 2.40 18.34 Isomaltitis 99.00 19.92 19.72 2.40 47.81 Erythritol 99.00 10.96 10.85 0 0 Essence 0.00 0.17 0.00 - - Total 85.00 119.04 85.13 288.04

Claims (1)

A method for the production of cake, which involves churning pre-crushed butter with a mixture of sweeteners, consisting of erythritol, isomalt and sorbitol, for 10-20 minutes until the crystals of sweeteners completely disappear, gradually adding the yolk in 3-4 doses, further knocking the mass down to increase 2.5-3.0 times its volume, preparing a mixture of polysaccharides and serum, adding hot water to a mixture with a temperature of 70-90 ° C, stirring and swelling the mixture for 15-45 minutes, then knocking down mix the mixture for 10-30 minutes, mix the resulting foam mass with a mass prepared from butter, a mixture of sweeteners and yolk for 25-60 minutes, add starch, essence and flour to the knocked mass and then mix until a homogeneous consistency test is obtained with humidity 25-27%, molding, baking and subsequent cooling during the next choice of the ratio between components, parts by weight:
Flour 192.90-198.92 Butter 119.53-123.27 Yolk 159.38-164.36 Starch 82.68-85.26 Sodium Alginate 0.07-2.31 Carrageenan 0.06-1.17 Gum arabic 0.04-1.12 Milk whey 31.59-58.80 Water 188.96-222.81 Sorbitol 27.38-76.35 Isomaltitis 113.00-199.22 Erythritol 109.57-256.81 Essence 1.70-1.79

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