RU2529060C1 - Sugar cookie preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sugar cookie preparation composition contains wheat flour, sugar powder, invert syrup, margarine, egg powder, food culinary salt, food soda, carbon-ammonium salt, a taste-and-flavour additive, Denfai improver, maltodextrin, soya lecithin and Del'Ar taste-and-flavour additive (biologically active additive). The components are used at the following weight ratio %: sugar powder - 2.0-2.7, invert syrup - 5.0-5.7, maltodextrin - 7.3-7.8, egg powder - 0.7-0.9, food culinary salt - 1.5-1.7, food soda - 0.15-0.25, carbon-ammonium salt - 0.2-0.4, margarine - 16.0-18.0, soya lecithin - 0.25-0.4, Denfai improver - 0.18-0.25, Del'Ar taste-and-flavour additive - 1.0-3.0, wheat flour - balance. Flour may be represented by prime grade or first grade wheat flour, all-purpose wheat flour. One introduces Del'Ar taste-and-flavour additive with a taste of pizza, mushrooms, cheese, tomatoes, onion, greens, with a pungent taste and with natural spices extracts.

EFFECT: sugar-containing components expenditure decrease, the ready product quality improvement by way of imparting more pronounced plasticity to the product, the product organoleptic indices improvement, expansion of the range of confectionary flour products with improved taste characteristics by way of introduction of various components and additives allowed for confectionary flour products manufacture.

3 cl, 3 ex

Description

The invention relates to the field of food industry, in particular to its confectionery industry, and can be used for the preparation of flour confectionery in the form of sugar cookies.

A known composition for the preparation of sugar cookies, where as a flavoring agent in the mass for the preparation of cookies make dry processed cheese with the following components, wt.%:

Powdered Sugar - 18.5-18.6

Dry processed cheese - 3.6-8.9

Margarine - 2.3-8.1

Invert syrup - 2.5-2.6

Melange - 3.4-3.5

Vanilla powder - 0.28-0.29

Soda - 0.4-0.42

Coal ammonium salt - 0.22-0.23

Essence - 0.086-0.087

Sterncetin - 0.9-0.92

Premium Wheat Flour - Else

(RU 2258378, published on 08.20.2005, CL A21D 13/08).

A known composition for the preparation of sugar cookies, where as a flower and aromatic additives used a mixture of tomato paste and fried sesame seeds, with the following components, wt.%:

Icing sugar - 11.0-11.30

Invert Syrup - 2.0-2.20

Margarine - 15.7-16.50

Dairy product in the form of whole milk powder - 1.28-1.33

Salt - 0.70-0.74

Egg powder - 0.60-0.65

Soda - 0.35-0.42

Coal ammonium salt - 0.45-0.50

Tomato Paste - 3.40-3.50

Fried sesame seeds - 0.90-0.95

Premium Wheat Flour - Else

(RU 2164069, publ. 20.03.2001, cl. АВВ 13/08).

The disadvantages of these compositions for the preparation of sugar cookies include the high content of sugar-containing components, which does not have the best effect on the organoleptic properties of the finished products, the insufficient plasticity of the dough structure, as well as the limited assortment of sugar cookies by taste and aroma characteristics.

Confectionery flour products, which include sugar cookies, are high-calorie, as they are produced from plastic dough, with a high content of sugar, fat, and melange. Currently, there continues to be a need to find ways to reduce sugar intensity, improve organoleptic characteristics and expand the range of flour confectionery in the form of sugar cookies using non-traditional types of raw materials and non-traditional flavoring additives.

The technical result of the invention consists in reducing the consumption of sugar-containing components, in improving the quality of the finished product by giving it more pronounced ductility, in improving its organoleptic characteristics, expanding the range of flour confectionery products with improved taste characteristics by introducing various components and additives allowed in the production of flour confectionery .

This technical result is achieved in that the composition for the preparation of sugar cookies containing wheat flour, powdered sugar, invert syrup, margarine, egg powder, edible salt, baking soda, ammonium carbonate, in which, unlike those known as flavoring additives, they use flavor the additive (VAD) Del'Ar and additionally contains a Denfai improver, maltodextrin, soya lecetin in the following ratio of components, wt.%:

Powdered Sugar - 2.0-2.7

Invert Syrup - 5.0-5.7

Maltodextrin - 7.3-7.8

Egg powder - 0.7-0.9

Salt - 1.5-1.7

Soda - 0.15-0.25

Coal ammonium salt - 0.2-0.4

Margarine - 16.0-18.0

Soya Letsetin - 0.25-0.4

Denfai Improver - 0.18-0.25

Del'Ar Flavoring Additive - 1.0-3.0

Wheat Flour - Else

At the same time, as a wheat flour, the composition may contain flour of the highest or first grade, general purpose flour.

Moreover, as a flavoring additive in various modifications, such a composition may contain complex flavoring additives VAD Del'Ar®, developed in the assortment of OOO << Green Lines >>, with the taste of pizza, with the taste of mushrooms, with the taste of cheese, with the taste of tomato, with spicy taste, with onion flavor, with greenery flavor, extracts of natural spices.

Using VAD Del'Ar allows you to get a product with new organoleptic characteristics, which contributes to the expansion of the range of flour confectionery products with an unusual taste and aroma for sugar cookies.

At the same time, Denfai® complex nutritional supplement developed by Green Lines LLC, which is a combination of emulsifiers, dietary fiber, stabilizer and antioxidant, is used as an improver.

The introduction of an additional baking powder - Denfai improver provides sugar cookies with improved organoleptic characteristics in terms of its structure, namely a more plastic consistency, which facilitates the formation of cookies, reduces brittleness of the product.

The introduction of soya lecetin stabilizes the emulsion, increases the plasticity of the dough, the products have a more fragile and crumbly structure.

The introduction of maltodextrin as an additive can reduce the sweetness of the product, and also contributes to the creation of the original structure of the product.

The number of new components introduced into the proposed composition is sufficient to obtain finished products with improved quality indicators and organoleptic properties.

All raw materials are prepared in accordance with the technological instructions for the production of flour confectionery.

This technology includes the preparation of dough by mixing the prepared emulsion with wheat flour, Denfai improver and Del'Ar flavor additive, molding products, baking them, cooling finished products and packaging.

An emulsion is preliminarily prepared, for which all liquid components according to the recipe (invert syrup, egg powder, maltodextrin, salt and icing sugar) are loaded into the mixer on the move. The contents are mixed for 10 minutes, achieving maximum dissolution of the particles of the components to obtain a homogeneous mass. Then add chemical disintegrants previously dissolved separately in water to a temperature of 20 ° C: drinking soda and carbon ammonium salt. The amount of water is determined by calculation, based on the moisture content of the test.

Margarine is pre-melted, filtered and pumped to a volumetric batcher, from where it is fed to the mixer. Soy lecithin is added to the melted margarine. Mixing continues for another 5 minutes until a homogeneous consistency of the emulsion is obtained. The temperature of the emulsion is 32-36 ° C, with a solids content of 70-75% in accordance with the recipe.

The resulting emulsion is mixed with a mixture of wheat flour, Del'Ar flavor and Denfai improver, and the final kneading is done until the components are evenly distributed, the duration of which should not exceed 14-16 minutes (for continuous machines with a shaft speed of 10-11 rpm ) The humidity of the test is not more than 18.0% (the amount of introduced water is determined by calculation), the temperature is not more than 28 ° C. The resulting sugar dough has a uniform consistency, is well formed, plastic.

The duration of the batch can vary and depends on the temperature, the properties of the flour used, the intensity of mixing and other factors.

Next, the resulting dough is cut into individual billets, baked in an oven at a temperature of 320 ° C for 6-10 minutes, the finished products are cooled and packaged.

Sugar cookies are prepared from the starting components, taken in the claimed amounts, according to the technology described above.

The invention is illustrated by the following examples of the preparation of sugar cookies.

Example 1

The initial composition for the preparation of sugar cookies, wt.%:

Powdered Sugar - 2.0

Invert Syrup - 5.7

Maltodextrin 7.3

Egg Powder - 0.8

Salt - 1.5

Soda - 0.15

Coal ammonium salt - 0.4

Margarine - 18.0

Soya Letsetin - 0.25

Premium wheat flour - 62.72

Denfai Improver - 0.18

WAD Spicy (Mexican Sauce) Del'Ar - 1.0

VAD Piquant (Mexican sauce) DelAr contains natural and identical flavors, dried vegetables, flavor and aroma enhancers, yeast extract, milk whey, lactose, maltodextrin, natural flavoring “Paprika oil tar”, natural spices and extracts of natural spices, anti-aging supplement caking and clumping, salt.

Example 2

The initial composition for the preparation of sugar cookies, wt.%:

Powdered Sugar - 2.41

Invert Syrup - 5.41

Maltodextrin - 7.69

Egg Powder - 0.9

Salt - 1.66

Soda - 0.2

Coal ammonium salt - 0.3

Margarine - 16.0

Soya Letsetin - 0.32

First grade wheat flour - 63.61

Denfai Improver - 0.22

WAD Cardamom Del'Ar - 1.28

WAD Cardamom Del'Ar contains extracts of natural spices (cardamom), maltodextrin, vegetable fat, salt.

Example 3

The initial composition for the preparation of sugar cookies, wt.%:

Powdered Sugar - 2.7

Invert Syrup - 5.0

Maltodextrin - 7.8

Egg Powder - 0.9

Salt - 1.7

Soda - 0.25

Coal ammonium salt - 0.2

Margarine - 17.0

Soya Letsetin - 0.4

General purpose wheat flour - 61.0

Denfai Improver - 0.25

WAD Allspice Del'Ar - 3.0

VAD Allspice Del'Ar contains extracts of natural spices (allspice), glucose, vegetable fat, salt.

The inventive composition for the preparation of sugar cookies has an increased plastic strength, allows you to reduce the sugar content, allows you to get the finished product with improved organoleptic characteristics, namely it has an original taste, aroma and color. depending on the applied VAD Del'Ar, and allows you to expand the range of flour confectionery in the form of sugar cookies.

Claims (3)

1. The composition for the preparation of sugar cookies containing wheat flour, powdered sugar, invert syrup, margarine, egg powder, table salt, baking soda, carbon ammonium salt, flavoring additive, characterized in that it further contains a Denfai improver, maltodextrin, soya lecithin, and as a flavoring additive, a flavoring additive (VAD) Del'Ar is used in the following ratio of components, wt.%:
powdered sugar 2.0-2.7 invert syrup 5.0-5.7 maltodextrin 7.3-7.8 egg powder 0.7-0.9 table salt 1.5-1.7 baking soda 0.15-0.25 ammonium carbonate 0.2-0.4 margarine 16.0-18.0 soya lecithin 0.25-0.4 Denfai improver 0.18-0.25 flavoring agent Del'Ar 1.0-3.0 Wheat flour rest 2. The composition according to claim 1, characterized in that you can use premium wheat flour or first grade, general purpose wheat flour. 3. The composition according to claim 1, characterized in that Del'Ar flavor additive is added with pizza flavor, mushroom flavor, cheese flavor, tomato flavor, spicy flavor, onion flavor, green flavor, with natural spice extracts .