RU2535731C1 - Gingerbreads with sea-buckthorn extraction cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular to confectionary industry and may be used for gingerbreads production. The formula of gingerbreads with sea-buckthorn extraction cake includes prime grade wheat flour, sugar sand, butter, sodium bicarbonate, ammonium carbonate, water and melange. Additionally, gingerbreads contain a poly-functional 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 - 37.49, prime grade wheat flour (for sprinkling) 3.03, sugar sand - 28.63, butter - 8.67, sea-buckthorn extraction cake - 4.21, sodium bicarbonate - 0.13, ammonium carbonate - 0.34, water - 16.31, melange (for lubrication) - 1.19.

EFFECT: invention is as follows: improvement of the ready product quality in terms of organoleptic, physical-and-chemical and structural-and-mechanical indices, increase of the ready product nutritive value, in particular, macro- and microelements and food fibres content in the ready product, the ready product energy value reduction and storage life increase due to introduction of powder produced from defatted sea-buckthorn extraction cake into the formula composition as well as dough density and viscosity decrease and plasticity and storage life increase.

1 dwg, 1 tbl

Description

The invention relates to the field of food industry, in particular to a confectionery, and can be used for the preparation of gingerbread cookies.

A known composition for the preparation of gingerbread [RU No. 2388229, A21D 13/08, publ. 05/10/2010], containing wheat flour of the first grade, sugar, margarine, baking soda, ammonium carbonate, skimmed milk powder, invert syrup, roasting and flavoring. As a flavor, use ginger and cinnamon, while the components are taken in the following ratio, wt.%:

sugar - 13.03

margarine - 10.96

drinking soda - 6.53

carbon ammonium salt - 0.51

invert syrup - 9.14

ginger - 13.05

cinnamon - 13.05

Skimmed milk powder - 12.53

burning woman - 10.18

first grade wheat flour - the rest.

A known method of producing gingerbread [RU No. 2163073, A21D 13/08, publ. 02/20/2001], including the preparation of the dough by mixing the recipe components: premium wheat flour, granulated sugar, fat component, egg product, whole milk condensed with sugar, disintegrants - baking soda and ammonium carbonate, as well as the honey component, vanillin and vinegar essence, molding products and pastries. Table fat margarine is used as the fat component, honey flavor is used as the honey component, chicken eggs or melange egg products are pre-beaten until foam is formed, and fruit and berry jam is used as the filling, which is pre-mixed with flour in the ratio (2-3) : 1, and the prescription components are taken in the following ratio, kg per 1000 kg of finished product:

premium wheat flour - 452.43

wheat flour (to heat) - 18.47

wheat flour (to the filling) - 72.16

granulated sugar - 102.47

whole condensed milk - 108.61

table margarine - 39.84

chicken eggs or melange - 20.27

baking soda - 2.72

ammonium carbonate - 1.82

crystalline vanillin - 0.18

honey flavor - 0.36

vinegar essence - 1,08

fruit and berry filling-confiture - 181.02.

The closest technical solution, selected as a prototype, are gingerbread custards "Moscow Region" [Koryachkina S.Ya. Technology of flour confectionery: textbook / S.Ya. Koryachkina, T.V. Matveeva. - St. Petersburg: Troitsky Bridge, 2011. - 408 pp.], Which contain wheat flour of the first grade, granulated sugar, molasses, ammonium carbonate, sodium bicarbonate, margarine, whole milk condensed with sugar, vanillin, and the components have the following ratio, wt.% (raw material consumption per 1000 g of finished products):

baking wheat flour of the 1st grade - 492.19

granulated sugar - 246.82

molasses - 39.27

ammonium carbonate - 4.08

sodium bicarbonate - 1.54

margarine - 39.27

Whole condensed milk with sugar - 246.08

vanillin - 0.18.

These products, on the one hand, have high energy value, which is explained by a high content of fats, 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 the finished product according to organoleptic, physico-chemical and structural-mechanical indicators, increase the nutritional 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 and increase shelf life due to the introduction of the composition of the formulation of the powder obtained from fat-free sea buckthorn meal.

The technical result of the invention is to reduce the density and viscosity of the dough, increase its ductility and shelf life.

The invention is presented by drawings. Figure 1 shows the nature of changes in the structural strength of gingerbread during storage.

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 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 - 37.49

wheat flour of the highest grade (on a sub-dust) - 3.03

granulated sugar - 28.63

butter - 8.67

sea buckthorn meal - 4.21

sodium bicarbonate - 0.13

ammonium carbonate - 0.34

water - 16.31

melange (for lubrication) - 1.19.

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.

Preparation of the dough consists of three stages: brewing flour in sugar syrup; welding cooling; kneading dough.

Syrup preparation (for dough). In a container with a steam-water jacket, pour hot water with a temperature of 70-80 ° C and load granulated sugar. With constant stirring, the syrup is heated to a temperature of 60-75 ° C until sugar is completely dissolved. The finished syrup is cooled to a temperature of 50-65 ° C.

Cooking tea leaves. Strained syrup with a temperature of at least 68 ° C, because wheat starch gelatinization occurs at a temperature of 67.5 ° C, served in a dough mixing machine (in the case of flour welding with syrup at a temperature below the gelatinization temperature of starch, the latter will not happen). On the move, the kneaders gradually add flour and mix it (as if brewing), while partial gelatinization of the starch of flour occurs, which contributes to a longer preservation of the freshness of the gingerbread. The duration of the kneading in the dough mixing machine with two kneading blades (rotational speed of the blades - 25 rpm) is 5-10 minutes The humidity of the tea leaves is 19-20%.

Welding cooling. The cooling of the tea leaves is carried out in the following ways (depending on the selected hardware and technological scheme for the production of gingerbread):

1. The tea leaves are unloaded from the kneading machine and cooled (stand) to a temperature of 25-27 ° C.

2. On mechanized and semi-mechanized lines, the welding of flour, cooling of the welding and kneading of dough can be carried out in the same dough mixing machine with a jacket, which serves both hot and cold water. The tea leaves are cooled in a dough mixer to a temperature of 28-36 ° C.

Kneading dough. The brewing dough, softened butter, sea buckthorn meal, ammonium carbonate, sodium bicarbonate (previously dissolved in water) are loaded into a dough mixing machine with two blades and the dough is kneaded. The duration of the batch is 20-30 minutes.

The temperature of the finished dough should be between 28-36 ° C, humidity 20-22%.

Forming a gingerbread dough with FPL type machines. After kneading, the dough enters the funnel of the forming machine, in which there are two corrugated shafts rotating towards each other. These shafts pump the dough through the templates with a cutout of various contours, thanks to which the dough, squeezing out, takes a certain shape. The squeezed out dough is cut off with a thin steel wire and laid in even rows on substitute stencils. Then the surface of the gingerbread is smeared with melange and baked.

Bakery products. Gingerbread cookies are baked in continuous conveyor ovens for 7-12 minutes at a temperature of 210-220 ° C.

Cooling. After baking, the gingerbread cookies are cooled to a temperature of 25-30 ° C. Cooling is carried out on conveyors, carousels or specialized whatnots, tables in natural conditions or forced cooling.

Product Feature Gingerbread cookies must have the correct non-blurry shape with a convex surface, without cracks and burnt places. The surface should be smooth, without swelling, depressions. The crumb is soft and porous with a taste and aroma of sea buckthorn. The color of the crumb is dark brown.

Thus, the introduction into the gingerbread recipe of a powder obtained from dried fat-free sea buckthorn meal allows, on the one hand, to increase the content of dietary fiber in them by an average of 0.92 mg, and on the other hand to reduce the caloric content of products by an average of 32.1 kcal. The data are shown in table 1.

Table 1. The content of dietary fiber and energy value in baking gingerbread with the addition of fat-free sea buckthorn meal Squeeze content,% Dietary fiber, mg / 100 g Energy value, kcal / 100 g 0 0.6 * 360.5 * 10% sea buckthorn meal 1,52 328,4 * The chemical composition of Russian food (I. Skurikhin)

The gingerbread cookies prepared according to the developed recipe differ from the gingerbread cookies prepared according to the traditional wheat flour recipe in that sea buckthorn meal helps to reduce the density and viscosity of the dough, which makes it more plastic, which makes the gingerbread cookies more porous. The color of the crumb is dark brown with a taste and aroma of sea buckthorn.

Due to the introduction of a multifunctional additive in the composition - 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 gingerbread crumb is baked in dark brown with a smack and aroma of sea buckthorn. 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.

The preservation of the freshness of gingerbread cookies with sea buckthorn meal during storage was investigated. A study was conducted to change the structural strength of gingerbread during storage. Gingerbread cookies were stored at a temperature of 18 ° C and a relative humidity of 65-75% in bags of plastic film for 15 days.

About the change in the properties of the crumb during storage was judged by the testimony of the installation to determine the structural strength of the gingerbread (figure 1).

Figure 1 shows the nature of the change in the structural strength of the gingerbreads of the control sample and with the addition of sea buckthorn meal. It was found that with a structural strength of 0.4 MPa, the gingerbread cookies are of good quality.

Thus, we can say that the shelf life of the control cakes is 7 days, gingerbread with sea buckthorn meal - 10. Therefore, the shelf life of gingerbread cookies with sea buckthorn increases by 3 days.

The slowdown of the staling process during the application of sea buckthorn meal is explained by the high water-holding ability of its components, such as cellulose, hemicellulose, pectin substances.

Claims (1)

Gingerbread cookies with sea buckthorn meal containing premium wheat flour, granulated sugar, sodium bicarbonate, ammonium carbonate, characterized in that the gingerbread cookies additionally contain butter, water, melange and a multifunctional additive - a powder obtained from defatted sea buckthorn meal, in the following ratio of the starting components, wt.%:
premium wheat flour 37.49 premium wheat flour 3.03 granulated sugar 28.63 butter 8.67 sea buckthorn meal 4.21 sodium bicarbonate 0.13 ammonium carbonate 0.34 water 16.31 melange (for lubrication) 1.19