RU2532034C1 - Sponge-cake semi-product with sea buckthorn extraction cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used during manufacture of a sponge-cake semi-product and goods from such semi-product. The sponge-cake semi-product with sea buckthorn extraction cake includes prime grade wheat flour, sugar sand and melange; additionally, the semi-produce includes a polyfunctional additive represented by powder produced from defatted sea buckthorn extraction cake. The initial components are used at the following ratio, wt %: prime grade wheat flour - 23.09, sugar sand - 26.20, melange - 45.95, sea buckthorn extraction cake - 4.76.

EFFECT: invention ensures enhancement of gas-forming capacity of wheat flour, decrease of wet gluten and dough dilution, enhancement of water absorbing capacity of dough, increase of food fibres content in dough and decrease of the goods calorie content.

1 tbl

Description

The invention relates to the food industry and can be used in the production of biscuit cake mix and products from it.

A known method of production of biscuit [RU No. 2048106, A21D 13/08, publ. November 20, 1995], which provides for the preparation of a mixture by mixing starch, macrocrystalline cellulose, melange and granulated sugar, whipping it, kneading dough from the resulting mixture, flour and other ingredients provided for in the recipe, and baking. Additionally, β-cyclodextrin is added to the mixture, which is pre-mixed with starch and microcrystalline cellulose, provided by the recipe, with a ratio of 0.13 1.3 to 6.5, respectively, as well as water in the amount of 11-13% by weight of the raw material in the dough.

A known method of preparing a sponge cake "BEAD" [RU No. 2366187, A21D 13/08, publ. 09/10/2009], which includes churning melange with granulated sugar to increase the volume of the system by 2.5-3 times, introducing into the egg-sugar mass of premium wheat flour mixed with potato starch, and essences. Then the dough is kneaded, molded and baked. When kneading the mass from melange with granulated sugar, collagen hydrolyzate is additionally added to it as a foaming agent in the amount of 25-35% by weight of egg products according to the recipe, whipped with granulated sugar for 25 ± 2 min until the volume of the system is 2.5- 3 times. After that, the dough is kneaded in the following ratio of components, g (based on 10 kg of biscuit):

premium wheat flour - 2812.0

potato starch - 694.0

granulated sugar - 3471.0

egg melange - 4338.7-3760.2

collagen hydrolyzate - 1446.3-2024.8

essence - 34.7.

Also known is the composition of the biscuit [RU No. 2437539, A21D 13/08, A21D 2/00, publ. 12/27/2011], characterized in that it includes: wheat flour of the highest grade, melange, icing sugar, essence, potato starch and chalk activated powder in the following ratio of ingredients, wt.%: Wheat flour of the highest grade - 21.9- 21.7

potato starch - 5.4

melange - 45.3

powdered activated chalk - 0.11-0.33

essence - 0.01

icing sugar - the rest.

The closest technical solution, selected as a prototype, is a biscuit (basic) [rep. No. 1, Collection of recipes for flour confectionery and bakery products for catering. - M .: Economics, 1986. - 295 p.], Which contains wheat flour (premium), potato starch, granulated sugar, melange and essence in the following ratio of components, g (based on 10 kg of baked biscuit):

premium wheat flour - 2812.0

potato starch - 694.0

granulated sugar - 3471.0

melange - 5785.0

essence - 34.7.

These products, on the one hand, have a high energy value, which is explained by a high content of fats and carbohydrates, and on the other hand contain a small amount of dietary fiber, minerals and vitamins.

The problem to which the invention is directed is to improve the quality of finished products according to organoleptic, physico-chemical and structural-mechanical indicators, increase the biological value of the product, namely the content of macro- and microelements, dietary fiber in the finished product, reduce the energy value of the finished product , due to the introduction into the formulation of a multifunctional additive - a powder obtained from defatted sea buckthorn meal.

The technical result of the invention is to increase the gas-generating ability of wheat flour, reducing raw gluten and thinning the dough, increasing its water absorption capacity, as well as increasing the content of dietary fiber in the dough and reducing the calorie content of the product.

Sea buckthorn meal is a dry residue in the production of sea buckthorn oil, which has high biological activity and meets all the requirements. From a technological point of view, meal has several advantages: it has a high degree of hydration, it can be used in different quantities and combinations in the composition of food compositions. In the composition of flour products, it not only increases the biological value, but also reduces the content of energy-intensive components, while maintaining the quality of the products. In addition, meal has a number of advantages over the source of raw materials: occupying 4-5 times less volume, it allows you to get significant savings, due to the reduction of production space and storage costs. Sea buckthorn meal is a natural plant source of dietary fiber, minerals, vitamins, vegetable protein, fiber, pectin, an antioxidant for fats and a moisture stabilizer.

The possibility of compatibility of fat-free sea-buckthorn meal with wheat flour during kneading and baking flour confectionery products was investigated, and the optimal addition of sea-buckthorn meal to wheat flour in the production of flour confectionery products (biscuit semi-finished product) was determined.

The practical applicability of the claimed invention is confirmed by an example of a specific implementation.

The composition corresponds to the following ratio of ingredients, wt.%:

premium wheat flour - 23.09

granulated sugar - 26.20

melange - 45.95

sea buckthorn meal - 4.76.

Preparation of raw materials. Fat-free sea buckthorn meal, having an initial moisture content of 4-5.5%, is subjected to grinding to a particle size of 10-15 microns, and then sieved.

Melange with granulated sugar without heating or (to accelerate whipping) with preheating to 40 ° C for 5-7 minutes, beat in a whipping machine, first at a low number of revolutions, gradually increasing the speed of the working body, bringing to 250-300 rpm while the initial volume increases by 2.5-3 times. The duration of whipping the egg-sugar mixture (30-40 minutes) depends on the design of the machine, the quality of the melange and the method of preparation of the biscuit (with preheating 25-30 minutes). Before the end of beating, add flour mixed with fat-free sea buckthorn meal in an amount of 20% by weight of flour, and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses. The finished dough should be lush, well saturated with air, evenly mixed, without lumps and have a dark brown color. Humidity test 36-38%.

Molding. The biscuit dough is immediately poured into baking sheets or molds that are pre-greased or covered with paper. Baking trays and molds are filled at% height so that the dough does not pass over the sides when lifting.

Bakery products. The baking time is 50-55 minutes at a temperature of 195-200 ° C or 40-45 minutes at a temperature of 205-225 ° C. The baked biscuit is cooled for 20-30 minutes, removed from baking sheets or molds and left to stand for 8-10 hours at a temperature of 15-20 ° C. After that, the paper is removed, the biscuit is cleaned.

Characteristic of the semi-finished product. The shape is rectangular, round or oval. The thickness of the biscuit is 30-40 mm. The upper crust is smooth, thin, dark brown. The crumb is porous, elastic, dark brown.

Thus, the introduction into the recipe of a biscuit cake mix of powder obtained from defatted sea buckthorn meal allows on the one hand to increase the content of dietary fiber in them by an average of 1.42 mg, and on the other hand to reduce the calorie content of products by an average of 18.2 kcal. The data are shown in table 1.

Table 1 The fiber content and energy value in baked biscuit cake mix with the addition of fat-free sea buckthorn meal Squeeze content,% Dietary fiber, mg / 100 g Energy value, kcal / 100 g 0 0.68 * 322.9 * 20% sea buckthorn meal 2.1 304.7 * The chemical composition of Russian food (I. Skurikhin)

Semi-finished biscuit, prepared according to the developed recipe, with the addition of powder obtained from defatted sea buckthorn meal, differs from the biscuit, prepared according to the traditional wheat flour recipe, with greater porosity and specific volume. The crumb of a biscuit with sea buckthorn meal is more elastic and resilient, and also has a lower stick and better compressibility.

Due to the introduction of a multifunctional additive in the formulation - a powder obtained from defatted sea buckthorn meal, the quality of the finished product improves according to organoleptic, physico-chemical and structural-mechanical indicators, as a result of which the biscuit crumb is baked in dark brown color with the aroma of sea buckthorn, which makes it possible to do not use biscuit at all or reduce the laying of cocoa powder and fruit essence. Also, due to the introduction of powder obtained from defatted sea buckthorn meal, the biological value of the product increases, namely, the content of macro- and microelements, dietary fiber in the finished product, the energy value of the finished product decreases.

Claims (1)

Semi-finished biscuit with sea buckthorn meal containing premium wheat flour, granulated sugar and melange, characterized in that the biscuit semi-finished product additionally contains a multifunctional additive - a powder obtained from defatted sea buckthorn meal, in the following ratio of starting components, wt.%:
premium wheat flour 23.09
granulated sugar 26.20
melange 45.95
sea buckthorn meal 4.76