RU2532438C1 - Sugar free sponge-cake production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of confectionary industry and catering. The sponge-cake production method envisages whipping of eggs, sorbitol and "Whipping paste" preliminary dissolved in 25-30°C milk whey. Then one introduces lecithin and whips the mass for 30 sec; during these 30 sec one adds flour in 2-3 phases. The obtained dough is poured into moulds and baked at a temperature 160 - 170°C during 20-30 minutes.

EFFECT: invention allows to produce a sponge-cake with diabetic, preventive and dietary properties; sponge-cake volume increase, density decrease and the best moisture retention capacity are achieved; sponge cake caloric content is reduced by 40%; bread units quantity is decreased by 34%.

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Description

The invention relates to the field of confectionery industry and catering, in particular to a method for the production of biscuit.

The objective of the invention is to create a baked biscuit cake mix for the production of cakes, pastries and other flour confectionery products with the exception of sugar and starch from the recipe, which gives the product a dietary focus (for patients with diabetes and people suffering from impaired carbohydrate metabolism), reduces the sugar content and calorie content of the product .

To achieve this objective, a method for the production of semi-finished biscuit is proposed, which involves preparing a mixture of eggs, sorbitol, lecithin and pre-diluted in milk whey with a temperature of 25-30 ° C "Paste for churning."

An analogue was the method for the production of biscuit cake mix, which involves churning egg melange with sugar, mixing the beaten mass with flour and starch, and subsequent baking the resulting dough (Collection of recipes for flour confectionery and bakery products for public catering enterprises, 2005).

The disadvantage of this method is that the biscuit formulation includes a large amount of granulated sugar, starch, which increases the carbohydrate content of the product, the biscuit has a high calorie content and cannot be used for diet food, in particular for patients with diabetes and people suffering from carbohydrate disorders sharing.

As a prototype, a method for the production of semi-finished biscuit (Patent for invention No. 2452184, application filing date: 12/31/2010, published: 10/06/2012), in which granulated sugar is replaced by a mixture of sweeteners from sorbitol, xylitol and isomalt, is selected as a prototype.

The disadvantages of the method are the preservation of starch in the formulation, which increases the carbohydrate content in the product, and the use of various sweeteners leads to additional technological operations for the preparation of raw materials for production. The use of water in the formulation negatively affects foaming and involves the use of thickeners.

The preparation of the biscuit dough consists in knocking at low speeds (rotational speed of the corolla of the machine 240-300 rpm) of a dough mixing machine for eggs, sorbitol and “Pastes for churning” previously diluted in milk serum with a temperature of 25-30 ° С. After complete dissolution of sorbitol, churning continues for another 1-2 minutes, but already at high speeds until the mass volume increases by 2.5-3 times. Then lecithin is found, the mass is brought down for 30 s, during which flour is introduced in 2-3 doses.

The resulting dough is immediately poured into molds pre-oiled or covered with oiled parchment. The molds are filled at ¾ of the mold height so that the dough does not spill out during baking. Filled forms are sent to the oven.

Biscuit is baked at a temperature of from 160 to 170 ° C for 20-30 minutes. Then it is cooled in the workshop room for 15 to 20 minutes, removed from the molds, parchment is removed as necessary and transferred to cooling. Sponge cake is cooled in a separate room at a temperature of 15-20 ° C for 8-10 hours and then transferred to production.

Table 1 Sorbite Sample Formulation Names of raw materials Mass fraction of solids,% Raw material consumption per 100 g of semi-finished product, g actually in solids Premium wheat flour 86.36 41.66 35.98 Sorbitol 99.80 31.64 31.58 Egg 27.00 46.15 12.46 Milk serum 5.00 4,58 0.23 Lecithin 100.00 1.00 1,0 Vanillin 100.00 0.42 0.42 "Paste for knocking" 50.00 2,50 1.25 Total - 127.99 74.30 Exit 77.95 100.00 77.95

The quantitative choice of components of the biscuit cake mix provides a complete replacement of sugar and starch with an approximation in taste and organoleptic characteristics of the obtained biscuit to the traditional one.

Analysis of the qualitative characteristics of the finished biscuit cake mix showed that sorbite cake mix without starch is not inferior to its traditional counterpart in organoleptic quality indicators. Since today there are no diabetic cakes for people with diabetes and prone to this disease on the confectionery market, the developed product can be considered as the basis for the preparation of a wide range of flour confectionery products - cakes, pastries, rolls.

The technical result consists in increasing the volume of the biscuit, reducing its density and better retention of moisture through the joint use of whey and paste for churning. Sorbitol, provided in the biscuit recipe, provides the product with a sweet taste characteristic of sugar, while the calorie content of the biscuit decreases by 40% (by 141 kcal / 100 g), the number of bread units decreases by 34% (by 1.7 units). The achievement of the specified technical result is ensured by a special sequence of techniques for introducing components in the preparation of biscuit cake mix and modes. Exclusion from the recipe of granulated sugar and starch provides the biscuit with diabetic, prophylactic and dietary properties.

Claims (1)

A method for the production of biscuit, characterized in that it involves churning eggs, sorbitol and "Paste for churning", previously diluted in whey with a temperature of 25-30 ° C, then lecithin is introduced and the mass is knocked down for 30 s, during which they are introduced in 2-3 doses flour, the resulting dough is poured into molds and baked at a temperature of 160 to 170 ° C for 20-30 minutes.