RU2541654C1 - Gluten-free cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one prepares a mixture by way of sequential mixing of amaranth flour, whole dry milk, cocoa bean husks powder, confectionary fat and caramel powder. The components are stirred during 10-12 minutes at a temperature of 18-20°C till complete homogeneous distribution of fat in the raw material mass. The produced mixture is moulded into silicone moulds and baked during 4-5 minutes at a temperature of 180-190°C. The mixture is prepared at the following components ratio, wt %: amaranth flour - 45.28, whole dry milk - 3.77, cocoa bean husks powder - 3.80, confectionary fat - 16.97, caramel powder - 30.18.

EFFECT: invention allows to enhance cookie quality, increase nutritive and biological value, intensify the technological process, improve the production sanitary status, expand the range of gluten-free confectionary flour goods with improved composition.

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Description

The invention relates to the food industry and can be used in the production of flour confectionery products, in particular, cookies of high nutritional and biological value.

The closest to the claimed technical essence and the achieved result is gluten-free sugar cookies [RF Patent No. 2425547, op. 08/10/2011, bull. No. 22], made from buckwheat flour, sugar, fat component, chicken eggs, invert syrup, table salt, potato starch, drinking soda and carbonic ammonium salt.

The disadvantages of the known composition is that buckwheat flour and chicken eggs are an expensive raw material, the use of ammonium carbonate leads to a decrease in the activity of vitamin B1 in an alkaline environment and a deterioration in the quality of cookies; a long process of cooking cookies and a large list of raw materials used, not enough high nutritional and biological value.

The technical task of the invention is to improve the quality of cookies, its nutritional and biological value, the intensification of the process, improving the sanitary condition of production, expanding the range of gluten-free flour confectionery.

To solve the technical problem of the invention, a method for producing gluten-free cookies is proposed, characterized in that the mixture is prepared by sequentially mixing amaranth flour, whole milk powder, cocoa powder, confectionery fat, caramel powder, the components are mixed for 10-12 minutes at a temperature of 18- 20 ° C until complete uniform distribution of confectionery fat in the mass of raw materials, the resulting mixture is molded into silicone molds and baked for 4-5 minutes at a temperature of 180-190 ºС, mixture Started with the following ratio of components, wt. %:

amaranth flour 45.28

whole milk powder 3.77

cocoa powder 3.80

confectionery fat 16.97

caramel powder 30.18.

The technical result of the invention is to improve the quality of the finished cookie, increase its nutritional and biological value, intensify the process, improve the sanitary condition of production and expand the range of gluten-free flour confectionery.

Amaranth flour has a high nutritional value and a unique biochemical composition. Amaranth flour contains up to 16% protein (consisting of more than 30% of essential amino acids), up to 15% fat (50% of which is omega-6 polyunsaturated fatty acid), and 9-11% of dietary fiber). Amaranth seeds also contain a very high content of vitamins (E, A, B ₁ , B ₂ , B ₄ , C, D), macro- and microelements (iron, potassium, calcium, phosphorus, magnesium, copper and etc.), as well as other biologically active substances that determine the various therapeutic and prophylactic properties of amaranth flour (squalene, phytosterols, phospholipids, etc.).

In the almost perfectly balanced protein composition of amaranth flour, characterized by a high content of essential amino acids, the leading places are occupied by the amino acids lysine, methionine and tryptophan necessary for the normal functioning of the human body.

Powder from cocoa shells (cocoa shells) is rich in carbohydrates, which account for 43.7%, they are represented by mono- and disaccharides, fiber, starch, pentosans, cellulose, and are rich in physiological substances such as alkaloids, theobromine and caffeine, which they stimulate the activity of the human heart muscle and increase the general tone of the body. Cocoa shell powder has a rich chemical composition, low energy value, pronounced color and aroma, is a highly dispersed product, its cost is significantly lower - 4.5 times lower than cocoa powder.

The use of caramel powder in the production of cookies not only positively affects the organoleptic and physico-chemical indicators of the quality of the finished product, but also serves as an excellent structure-forming agent for cookies.

Whole milk powder is used to give a pleasant taste and increase the biological value. The value of milk lies in the fact that it contains not only all the substances necessary for humans, but also that all the components of milk are perfectly balanced and are in an easily digestible and accessible form. The most important component of milk is protein. Milk proteins are made up of casein, albumin and globulin. The latter has antibiotic and immune properties, serves as a source of antibodies that protect our body from infection. From caseins during the digestion process, substances are formed that affect the cerebral circulation, therefore milk is indispensable for people suffering from cardiovascular diseases. Milk protein is full in amino acid content, it has a lot of such an important and irreplaceable amino acid as lysine.

Biologically milk fat is the most complete, because it contains all known fatty acids, including especially valuable arachidonic, linoleic and linolenic, as well as phosphatides and vitamins A, E, D and K, which are dissolved in it.

Carbohydrates in milk are mainly represented by lactose, less sweet than sucrose. This carbohydrate is a stimulator of the nervous system, serves as a preventive and therapeutic agent for cardiovascular diseases. In addition, during absorption in the intestine, lactose forms lactic acid, which suppresses putrefactive microflora and promotes better digestion of calcium and phosphorus. These macronutrients are in a well-balanced ratio, due to which they are well absorbed.

In addition to the already mentioned fat-soluble vitamins A, E, D and K, milk also contains B ₁ , B ₂ , B ₁₂ , B ₆ , PP, C.

Exclusion from the recipe of chicken eggs and chemical leavening agents can reduce the mass fraction of cholesterol, increase the safety of vitamin B1, give the products dietary properties, improve the quality of gluten-free cookies and improve the sanitary condition of production.

Method for the production of gluten-free cookies is as follows.

The mixture is prepared by sequential mixing of amaranth flour, whole milk powder, cocoa powder, confectionery fat, caramel powder, the components are mixed for 10-12 minutes at a temperature of 18-20 ° C until the fat is uniformly distributed in the mass of raw materials, the resulting mixture is molded in silicone molds and baked for 4-5 minutes at a temperature of 180-190 ºС, the mixture is prepared in the following ratio of components, wt. %:

amaranth flour 45.28

whole milk powder 3.77

cocoa powder 3.80

confectionery fat 16.97

caramel powder 30.18.

 The method for producing gluten-free cookies is illustrated by the following examples.

Example 1 (prototype)

To prepare gluten-free sugar cookies, knead the dough from buckwheat flour in an amount of 57.7 g (wt.%), Powdered sugar in an amount of 18.8 g (wt.%), Margarine in an amount of 11.8 g (wt.%), Eggs chicken in an amount of 3.5 g (wt.%), invert syrup in an amount of 2.6 g (wt.%), table salt in an amount of 0.4 g (wt.%), drinking soda in an amount of 0.4 g ( wt.%), carbon ammonium salt in an amount of 0.2 g (wt.%), potato starch - 4.6 g (wt.%).

The salt is previously dissolved in water. The raw materials according to the recipe, in addition to buckwheat flour and potato starch, are mixed to prepare an emulsion, and the salt is added in the form of a pre-prepared saline solution. The temperature of the emulsion is 30 ° C. After that, buckwheat flour and potato starch are added to the finished emulsion and the dough is kneaded for 25 minutes.

The test temperature is 30 ° C, the dough humidity is 20%. Next, the dough is subjected to baking for 30 minutes at room temperature.

Products are formed by rolling dough into a 4 mm thick layer and cutting them out in a curly shape. The molded products are placed on a sheet previously lubricated with vegetable oil, and installed in a preheated oven. Baking cookies takes 10 minutes at a temperature of 250 ° C. Finished products are cooled.

Comparative characteristics of gluten-free cookies are presented in the table.

Example 2

The mixture is prepared by sequential mixing of amaranth flour, whole milk powder, cocoa powder, confectionery fat, caramel powder, the components are mixed for 10 minutes at a temperature of 20 ° C until the fat is evenly distributed in the mass of raw materials, the resulting mixture is molded into silicone molds and bake for 4 minutes at a temperature of 190 ºС, the mixture is prepared in the following ratio of components, g per 100 g of the finished product:

amaranth flour 45.28

whole milk powder 3.77

cocoa powder 3.80

confectionery fat 16.97

caramel powder 30.18.

Comparative characteristics of gluten-free cookies are presented in the table.

Как видно из таблицы, содержание углеводов снизилось в 1,4 раза, содержание калия повысилось в 11,3 раза, кальция в 5,3; магния в 2,6 раза по сравнению с прототипом. Биологическая ценность бисквита увеличилась на 11%, энергетическая ценность снизилась на 27 кДж.

As can be seen from the table, the carbohydrate content decreased 1.4 times, the potassium content increased 11.3 times, calcium 5.3; magnesium is 2.6 times compared with the prototype. The biological value of the biscuit increased by 11%, the energy value decreased by 27 kJ.

The proposed method for the production of gluten-free cookies allows you to get a product with high organoleptic and physico-chemical quality indicators and high biological value (table).

As can be seen from the table, the introduction of amaranth flour, whole milk powder, cocoa powder, caramel powder into the formulation of gluten-free cookies allows to improve the quality of cookies, increase its nutritional and biological value, wettability, reduce alkalinity, and the mass fraction of finished product cholesterol due to the absence of chicken eggs, increase the safety of vitamin B1 (since there are no chemical baking powder), give it an attractive original look.

The use of amaranth flour in an amount of 45.28 wt.% Is optimal, since the use of amaranth flour more than 45.28 wt.% Leads to a deterioration in organoleptic quality indicators and an increase in cost, and the introduction of amaranth flour is less than 45.28 wt.% reduces the nutritional value of cookies.

If whole milk powder is taken more than 3.77 wt.%, This will lead to a significant increase in the cost of cookies, and if less than 3.77 wt.%, This will lead to a decrease in the nutritional and biological value of cookies.

If we take more than 3.8 wt.% Powder from cocoa shell, this will lead to a significant increase in the cost of cookies, and if less than 3.8 wt.%, This will lead to a deterioration in the organoleptic properties of cookies.

If you take caramel powder more than 30.18 wt.%, This will lead to a significant increase in the cost and sugar consumption of cookies, and if less than 30.18 wt.%, This will not lead to the formation of a cookie structure, since caramel powder acts as a builder.

The use of confectionary fat in a gluten-free biscuit in an amount of 16.97 wt.% Is optimal, since the introduction of confectionary fat of more than 16.97 wt.% Will lead to a decrease in the dietary properties of cookies, and less than 16.97 wt.% Negatively affects the plasticity of the test and organoleptic characteristics of the finished product.

The proposed method for the production of gluten-free cookies allows you to:

- improve the quality of cookies;

- increase nutritional and biological value;

- intensify the process;

- improve the sanitary condition of production;

- expand the range of gluten-free flour confectionery products of improved composition.

Claims (1)

Method for the production of gluten-free cookies, characterized in that the mixture is prepared by sequentially mixing amaranth flour, whole milk powder, cocoa powder, confectionery fat, caramel powder, the components are mixed for 10-12 minutes at a temperature of 18-20 ° C until completely uniform distribution of fat in the mass of raw materials, the resulting mixture is molded into silicone molds and baked for 4-5 minutes at a temperature of 180-190ºС, the mixture is prepared in the following ratio of components, wt.%:
amaranth flour 45.28 whole milk powder 3.77 cocoa shell powder 3.80 confectionery fat 16.97 caramel powder 30.18