RU2528708C1 - Sugar cookie preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sugar cookie preparation composition contains a mixture of wheat and maize flour, sugar, butter, condensed milk, culinary food salt, sodium bicarbonate and ammonium carbonate. Additionally, water is used; besides, a vegetal additive in the form of milled pumpkin seeds is additionally included. The components content in relation to the wheat flour weight is as follows, wt %: milled pumpkin seeds - 20.50-22.50; sugar - 34.89-37.94; butter - 24.98-27.31; maize flour - 7.44-8.49; condensed milk - 3.43-4.19; food culinary salt - 0.84-0.95; sodium bicarbonate - 0.84-0.95; ammonium carbonate - 0.10-0.16; water - in an amount providing for dough moisture content equal to 17.0-18.0%. Sugar is used, preferably, in the form of powder; butter is used, preferably, unsalted.

EFFECT: nutritive value enhancement, taste characteristics improvement and improved composition cookie range expansion.

3 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, in particular to its confectionery industry, and can be used in the production of flour confectionery products with high biological value due to the increased protein content and balanced amino acid composition.

A known composition for the preparation of cookies, which contains wheat flour, sugar, margarine, ammonium carbonate and a prescription supplement containing a vegetable protein product (see patent RU No. 2147403, IPC A21D 13/08, A21D 2/36, publication date 04/20/2000) . Bean flour is used as a vegetable protein product. The content of the components is, kg: cereal flour - 20 ... 30, sugar - 15 ... 25, margarine - 15 ... 16, sodium bicarbonate - 0.33 ... 0.35, ammonium carbonate - 0.33 ... 0.36, salt - 0.4 ... 0.5, bean flour - 15 ... 20, chicken egg - 3 ... 4.

A disadvantage of the known composition is a narrow scope, because Bean flour production is not available on an industrial scale.

The composition for the preparation of sugar cookies was selected as the closest analogue (see Gosagroprom USSR cookie recipes. Food industry department of the All-Russian Research Institute of the Confectionery Industry. 1988, p. 55, recipe No. 45, Kuban sugar cookies) containing, kg: baking wheat flour first grade - 100, powdered sugar - 33, a fat product in the form of table margarine with a fat content of 82% - 12.2 and butter - 11.5, condensed milk - 3.3, corn flour - 7.2, edible salt - 0.8, sodium bicarbonate - 0.8, ammonium carbonate - 0.1, glucose-free onion concentrate - 4.84, liquid in the form of an essence.

The presence of margarine in these analogues, which is a source of transisomers of fatty acids, has a harmful effect on the human body. It is known that these transisomers reduce the resistance of the human body to stress, block digestive enzymes, increase the risk of diabetes, and reduce the level of the male hormone testosterone. In addition, the known composition contains an insufficient amount of protein substances that are not balanced in amino acid composition. As a result, sugar cookies prepared from a known composition have insufficient nutritional value.

The problem to which the invention is directed is the development of a composition for flour confectionery products with high nutritional value.

The technical result achieved in solving the problem is expressed in increasing nutritional value by increasing the content of protein substances, essential amino acids, balancing the amino acid composition, improving taste characteristics, as well as expanding the range of cookies with improved composition.

The problem is solved in that in the composition for the preparation of sugar cookies containing a mixture of wheat and corn flour, sugar, butter, condensed milk, edible salt, bicarbonate sodium, ammonium carbonate and liquid, drinking water is used as liquid, in addition, the composition additionally includes a herbal supplement in the form of crushed pumpkin seeds, while the content of the components relative to the mass of wheat flour is, wt.%:

crushed pumpkin seeds 20.50 ... 22.50 sugar 34.89 ... 37.94 butter 24.98 ... 27.31 corn flour 7.44 ... 8.49 condensed milk 3.43 ... 4.19 food salt 0.84 ... 0.95 sodium bicarbonate 0.84 ... 0.95 ammonium carbonate 0.10 ... 0.16 water in an amount that provides dough moisture 17.0 ... 18.0%

Also used in the composition are sugar, preferably in the form of powder, and butter, preferably unsalted.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to a set of functional tasks.

The sign “drinking water is used as a liquid” ensures the optimal consistency and humidity of the dough and, as a result, the uniform porosity of the finished product.

The sign “the composition additionally includes a herbal supplement in the form of crushed pumpkin seeds” allows to increase the amount of protein substances, which are characterized by a balanced amino acid composition.

The chemical composition of pumpkin seeds is presented in table 1.

Table 1 The chemical composition of crushed pumpkin seeds Name of indicator Pumpkin seeds Moisture content, % 6.0 Mass fraction of lipids,% 42.6 Mass fraction of protein,% 34.7 Mass fraction of fiber,% o 8.1 Mass fraction of ash,% 4.2

The content of essential amino acids in pumpkin seeds is presented in table 2.

table 2 Essential Amino Acids in Pumpkin Seeds Name of amino acid Mass fraction of amino acids,% Valine 1,57 Isoleucine 1,02 Leucine 2,57 Lysine 1.44 Methionine + cystine 0.39 Threonine 1.38 Tryptophan 0.58 Phenylalnine + tyrosine 2.93

Pumpkin seeds also contain lipids, in which unsaturated fatty acids predominate - oleic and linoleic (33.3 and 41.6% of the total fatty acids, respectively), a large amount of magnesium - 120 mg / 100 g and calcium - 70 mg / 100 g

It should be emphasized the importance of the presence of a significant amount of zinc in pumpkin seeds, which ranges from 6540 to 8330 μg / 100 g (Vasilieva A.G. Chemical composition and potential biological value of pumpkin seeds of various varieties / A.G. Vasilieva, I.A. Kruglova / / Food Technology.-2007.-№5-6-С.30-33).

The biological role of zinc is determined by its need for normal growth, development and puberty, maintaining the reproductive function and adequate functioning of the immune system, and ensuring normal blood formation. Seeds contain phytosterol - cucurbitol C27H46O, Phytosterol cucurbitol is a compound that prevents the absorption of tape worms to the intestinal walls (the largest amount of cucurbitol is in the greenish shell of the seeds). That is why pumpkin seeds are used as agents for the treatment and prevention of helminthic diseases (L. Sklyarevsky. The healing properties of food plants / L. Ya. Sklyarevsky - M .: Rosselkhozizdat, 1975. - 271 p.)

The use of pumpkin seeds, crushed to a pasty state, in the cookie recipe leads to the formation of a specific pleasant aroma, color, and fullness of taste of the finished product.

The sign "the content of components relative to the mass of wheat flour is, wt.%:

crushed pumpkin seeds 20.50 ... 22.50 sugar 34.89 ... 37.94 butter 24.98 ... 27.31 corn flour 7.44 ... 8.49 condensed milk 3.43 ... 4.19 food salt 0.84 ... 0.95 sodium bicarbonate 0.84 ... 0.95 ammonium carbonate 0.10 ... 0.16 water in an amount that provides dough moisture 17.0 ... 18.0% ”provides high palatability of the finished product.

The sign “use sugar, preferably in the form of powder” provides a high uniformity in the distribution of this additive in the volume of the test with a relatively small absolute value.

The sign “use butter, preferably unsalted”, taking into account the fat content in butter unsalted butter - 82.5%, which is the required prescription indicator.

The use of a mixture of wheat and corn flour in the declared amounts allows to improve the taste characteristics, as well as improve the chemical composition of flour confectionery products due to the presence of the following irreplaceable nutrients in corn flour: 292 mg% potassium, 104 mg% magnesium, 301 mg% phosphorus, 46 mg% calcium, 4.1 mg% iron, 4 mg% zinc, 0.3 mg% manganese, 1.03 mg% copper, 2.4 mg% cobalt, up to 0.32 mg% provitamin A, 0; 38 mg% vitamin B1, 014 mg% vitamin B2, 2.10 mg% vitamin PP, up to 10 mg% vitamin E. (Nilova L.P. Commodity research and examination of grain products / L.P. Nilo va - St. Petersburg: GIORD, 2005 .-- 416 p.).

The use of butter in the claimed amount allows you to improve the taste characteristics of flour confectionery, since the butter used contains an optimally balanced complex of fatty acids (up to 40% monounsaturated oleic acid), phosphatides, vitamins, including fat-soluble vitamins A, D and E, proteins, carbohydrates, while 95% is absorbed by the body and has a beneficial effect on its various systems (nervous, bone, vision), and also replaces margarine, which is a source of trans isomers fatty acids that have a harmful effect on the human body.

The dough for the product from the proposed composition is prepared by the method adopted for the production of sugar cookies: an emulsion is prepared according to the claimed formulation by sequentially mixing condensed milk, pre-crushed pumpkin seeds, salt, drinking water and powdered sugar and mixed in an emulsifier for 5 ... 10 min.

Then chemical disintegrants, previously prepared separately at a temperature of about 40 ° C, are previously dissolved separately in water (water temperature 15 ... 20 ° C). Mixing of the components is continued for another 5 minutes until the fat is evenly distributed in the mass of the raw material, and the temperature of the emulsion is 30 ... 38 ° C using a water jacket, at this temperature sugar is quickly and completely dissolved.

Next, the emulsion is pumped into an intermediate heated container with a stirrer, where the temperature of the emulsion is maintained at not more than 30 ° C, at this temperature, the emulsion does not stratify.

The emulsion from the intermediate tank, without stopping mixing, is loaded into a dough mixing machine by means of a volumetric batcher, then a pre-prepared mixture of first-grade wheat flour and corn flour is loaded on the move. The dough is continued for 7-10 minutes until a homogeneous consistency test is obtained.

The finished dough from the dough mixing machine is unloaded onto a conveyor belt and fed into the funnel of the forming machine. The dough is formed on a rotary machine. Molded dough pieces are fed into the oven and baked for 3 ... 5 minutes in three thermal zones of the furnace with a temperature of 210-270-160 ° C, respectively.

Examples of specific formulations for the preparation of sugar cookies.

Example 1

The composition includes, wt.%:

first-grade wheat flour 51.81 crushed pumpkin seeds 10.62 sugar, preferably in the form of powder 18.07 butter, preferably unsalted 12.94 corn flour 3.85 condensed milk 1.78 food salt 0.44 sodium bicarbonate 0.44 ammonium carbonate 0.05 water in an amount that provides dough moisture (%) 17.0 ... 18.0

Example 2

The composition includes, wt.%:

first-grade wheat flour 49.38 crushed pumpkin seeds 11.11 sugar, preferably in the form of powder 18.74 butter, preferably unsalted 13.49 corn flour 4.19 condensed milk 2.07 food salt 0.47 sodium bicarbonate 0.47 ammonium carbonate 0.08 water in an amount that provides dough moisture (%) 17.0 ... 18.0

Quality indicators of finished cookies are shown in table 3.

Table 3 Characteristics of the finished cookie Name of indicator The value of indicators for samples The closest analogue Sample At At Mass fraction of protein,% 13.6 17.8 17.9 Name of amino acid The content of essential amino acids, mg / g protein Valine 48.0 46.8 47.2 Isoleucine 49.7 41.5 41.8 Leucine 78,4 76.6 77,2 Lysine 25.8 41,4 41.7 Methionine + Cystine 36.9 26.5 26.7 Threonine 29.7 33.7 34.0 Tryptophan 11.0 13.3 13,4 Phenylalanine + Tyrosine 82,2 82.9 83.5 The rate of limiting amino acids,% 46.9 75.3 75.9

When using paste from pumpkin seeds in the production of cookies, the content of protein and minerals increases in comparison with the prototype.

As a result of the use of pumpkin seeds crushed to a pasty state in cookies, the amount of limiting amino acid increases significantly, as a result of which the biological value of flour confectionery products increases.

Thus, the proposed composition provides the production of flour confectionery products with high nutritional value, pronounced and excellent taste characteristics.

Claims (3)

1. The composition for the preparation of sugar biscuits, containing a mixture of wheat and corn flour, sugar, butter, condensed milk, edible salt, sodium bicarbonate, carbonic ammonium, characterized in that they use water, in addition, the composition additionally includes a herbal supplement in in the form of crushed pumpkin seeds, while the content of components relative to the mass of wheat flour is, wt.%:
crushed pumpkin seeds 20.50-22.50 sugar 34.89-37.94 butter 24.98-27.31 corn flour 7.44-8.49 condensed milk 3.43-4.19 food salt 0.84-0.95 sodium bicarbonate 0.84-0.95 ammonium carbonate 0.10-0.16 water in an amount that provides dough moisture 7.0-18.0% 2. The composition for the preparation of sugar cookies according to claim 1, in which sugar is used, preferably in the form of powder. 3. The composition for the preparation of sugar cookies according to claim 1, in which use butter, preferably unsalted.