RU2548185C1 - Dietary cookie - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dietary cookie contains flour, sugar, a fat component, a milk product and melange; flour is represented by gluten-free flour of maize or linseeds or their mixture produced by way of milling of maize grains and linseeds till their size is equal to that of prime grade wheat flour particles; melange is represented by chicken eggs; the fat components is represented by margarine; the milk product is represented by 1.5%-fat sterilised goat milk; additionally the cookie contains baking powder, vanillin and raisins at the following initial components ratio, wt %: flour - 42.5-49.5; sugar sand - 17.0-21.5; margarine - 11.0-15.0; chicken eggs - 3.2-6.2; baking powder - 0.1-0.3; vanillin - 0.1-0.3; goat milk - 4.2-6.2; raisins - 5.0-8.0.

EFFECT: invention allows to produce dietary cookie that has high organoleptic properties and expands the range of gluten-free flour confectionary products.

3 cl, 2 tbl

Description

The invention relates to the food industry and can be used in the production of flour confectionery products, in particular biscuits for dietetic nutrition, in particular for the nutrition of people suffering from intolerance to cow's milk and intolerance to gluten (wheat protein).

“Buckwheat” cookies are known, the composition for the preparation of which contains: powdered sugar, potato starch, butter, natural cow’s milk and baking soda; according to the second option: powdered sugar made from granulated sugar, margarine, sour cream, melange and drinking soda; according to the third option: powdered sugar made from granulated sugar, margarine and melange. The resulting mixture was stirred for 10-15 minutes. Then add buckwheat flour obtained by grinding the buckwheat kernel to a size equal to the particle size of premium wheat flour and premium wheat flour, the mixture is stirred for another 5-8 minutes. The resulting dough goes to molding, and then to baking (Patent RU 2138953, IPC A21D 13/08, published 10.10.1999, bull. No. 4, 2003).

It is also known shortcake "Fimushka" made from a composition containing a dough-forming base, which is used wheat flour of the second grade, wheat bran, granulated sugar, cream margarine, soda and salt, in the following ratio of components, wt. %: wheat flour of the second grade 58-65; wheat bran 7.9-10.5; granulated sugar 12.4-16.0; creamy margarine 12.4-16.0; soda 0.6-0.7; salt 0.2-0.3. First, creamy margarine, granulated sugar, wheat bran are thoroughly ground. To the resulting mass, with continuous stirring, add second-grade wheat flour and mix everything, add drinking water with soda and salt dissolved in it. They knead until a homogeneous mass is obtained. Before cutting, the dough is allowed to stand and cut on a forming machine. The baking time is 8-10 minutes at a baking temperature of 190 ° C (Patent RU 2110178, IPC A21D 13/08, published June 10, 2002, bull. No. 16, 2002).

The disadvantages of the above analogues is that they include ingredients such as wheat flour, wheat bran, potato starch, cow's milk, which are contraindicated in people with diseases such as intolerance to cow's milk or intolerance to gluten.

Closest to the proposed invention by its technical essence is vanilla butter biscuits taken as a prototype (Zueva L.A., Salamaha O.V. Recipes for flour products. M., DeLi Print Publishing House, 2002), made from a composition containing premium wheat flour, sugar, natural honey, cream margarine, melange, whole cow's milk, soda, essence in the following ratio of components, wt. %: premium flour - 55-60; sugar - 23-26; natural honey 15-20; cream margarine - 15-20; melange - 5-8; whole milk - 6-9; soda - 0.1-0.3; essence - 0.1-0.2. First, sugar, margarine, soda are mixed, until the lumps disappear, melange, honey, milk are added and mixed again, then flour is added and the dough is kneaded. Roll out the reservoir, leave it for 20-30 minutes to dry, after which products of various shapes are molded using a hand stamp. Bake at a temperature of 230-240 ° C for 4-5 minutes.

The main disadvantages of the above prototype is the content of wheat flour in its composition, which is contraindicated for gluten-free nutrition, whole cow's milk, which is unacceptable with intolerance to cow's milk.

The technical task of this invention is to eliminate the above disadvantages, increase the nutritional value of cookies and expand the range of gluten-free flour confectionery products with high organoleptic characteristics.

The technical problem is solved as follows. In the well-known vanilla butter cookies containing flour, sugar, fat component, dairy product, melange, gluten-free flour from corn, or flax seed, or a mixture thereof, obtained by grinding the corn kernel and flax seed to a size equal to the particle size is used as flour premium wheat flour, chicken egg is used as melange, margarine is used as a fat component, sterilized goat milk with a fat content of 1.5% is used as a dairy product, while the cookies additionally contain loosened tel dough, vanillin and raisins in the following ratio of components, wt. %:

Flour 42.5-49.5 Granulated sugar 17.0-21.5 Margarine 11.0-15.0 Chicken egg 3.2-6.2 Baking powder 0.1-0.3 Vanillin 0.1-0.3 Goat's milk 4.2-6.2 Raisins 5.0-8.0

When using only cornmeal in dietary cookies, the following ratio of components, wt. %:

Corn flour 42.6-49.5 Granulated sugar 17.0-21.5 Margarine 11.0-15.0 Chicken egg 3.2-6.2 Baking powder 0.1-0.3 Vanillin 0.1-0.2 Goat's milk 4.2-6.2 Raisins 5.0-8.0

When using only flaxseed flour in dietary cookies, the following ratio of components, wt. %:

Flax flour 42.5-49.5 Granulated sugar 17.0-21.5 Margarine 11.0-15.0 Smoked egg 3.2-6.2 Baking powder 0.1-0.3 Vanillin 0.2-0.3 Goat's milk 4.2-6.2 Raisins 5.0-8.0.

The flax flour introduced into the dietary cookie fortifies it with a significant amount of fiber and fatty acids such as Omega-3 and Omega-6. The main and tangible benefit of flax flour for dietary nutrition is the content of vegetable proteins in it, which are perfectly absorbed by the human body. Flax flour contains a large amount of vitamins B1, B6 and B2, as well as folic acid, which is necessary to maintain the immune system. The composition of flaxseed flour is rich in antioxidants, potassium, zinc and magnesium. These substances help cleanse our body of toxins and harmful compounds.

Added cornmeal contains sugars, B vitamins, PP vitamins, mineral salts of potassium, iron, phosphorus, calcium, magnesium, carotene, and starch. In terms of its nutritional and beneficial properties, this flour is much better than wheat flour or any other. Its use helps to restore the functioning of the intestines and stomach, normalizes the internal microflora. It helps to normalize blood cholesterol and the state of blood vessels.

The goat milk included in the dietary cookie belongs to the casein group, as well as cow’s milk, but the goat’s milk contains practically no alpha-1s-casein, which is the main source of allergic reactions to cow’s milk, so it is indicated for people who are allergic to cow’s milk . The high beta casein content brings goat milk closer to human breast milk. Due to the high content of albumin in them, most of the proteins of goat milk are broken down into its constituent parts - it coagulates into small flakes and is not absorbed undigested, therefore it is more easily absorbed by the body without causing digestive system disorders.

The following raw materials are used in the preparation of dietary cookies: corn flour (Garnets LLC), linseed flour (I.P. Yasinovsky), granulated sugar, baking margarine (Mechta LLC), chicken egg, baking powder (LLC " Aesthetics of taste "), vanilla powder (Dr.Oetker), goat milk" Pure line "(Product Trademark LLC), raisins, with a known ratio of components.

First, granulated sugar is added to the melted margarine, baking powder, vanillin and triturated, then a chicken egg is beaten into foam. The resulting mixture is stirred until a homogeneous mass is obtained, then corn or flax flour or a mixture thereof is gradually introduced, raisins are added and the dough is kneaded until a homogeneous mass is obtained. Before cutting, the dough is cooled in a refrigerator for 20-30 minutes, then a layer of 0.5 cm thick is rolled out and various shapes are formed using a hand stamp. Bake at a temperature of 230-240 ° C for 5-7 minutes.

A comparison of the nutritional and energy values of dietary cookies with the prototype are shown in table 1. Organoleptic indicators of dietary cookies are shown in table 2.

Table 1 Comparison of the nutritional and energy value of dietary cookies with the prototype Product Name Proteins, g Fats, g Carbohydrates, g Energy value, kcal Prototype 7.8 16.9 71.3 470 Cornmeal Diet Cookies 8 17.1 78 495 Flax Flour Diet Cookies 27 23.1 40.6 480 Dietary cookies made from a mixture of corn and flax flour 16.6 20.1 62.8 475.2

table 2 Organoleptic indicators of dietary cookies Product Name Surface Color Smell Taste Kink view Cornmeal Diet Cookies uniform Light brown vanilla Corresponding to this type of product without voids and traces of impassability Flax Flour Diet Cookies uniform Dark brown vanilla Corresponding to this type of product without voids and traces of impassability Dietary cookies made from a mixture of corn and flax flour uniform Light brown vanilla Corresponding to this type of product without voids and traces of impassability

As can be seen from tables 1 and 2, the proposed dietary cookie has high organoleptic characteristics and expands the range of gluten-free flour confectionery products, can also be used to power patients suffering from intolerance to cow's milk.

Claims (3)

1. Dietary cookies containing flour, sugar, fat component, dairy product, melange, characterized in that the flour used is gluten-free flour from corn, or flax seed, or a mixture thereof, obtained by grinding the kernel of corn and flax seed to a size, equal to the size of particles of premium wheat flour, chicken egg is used as melange, margarine is used as a fat component, sterilized goat milk with a fat content of 1.5% is used as a milk product, while cookies additionally contain a baking powder test a, vanillin and raisins in the following ratio of starting components, wt.%:
flour 42.5-49.5 granulated sugar 17.0-21.5 margarine 11.0-15.0 chicken egg 3.2-6.2 baking powder 0.1-0.3 vanillin 0.1-0.3 goat milk 4.2-6.2 raisins 5.0-8.0 2. Dietary cookies according to claim 1, characterized in that it contains corn flour in the following ratio of starting components, wt.%:
corn flour 42.6-49.5 granulated sugar 17.0-21.5 margarine 11.0-15.0 chicken egg 3.2-6.2 baking powder 0.1-0.3 vanillin 0.1-0.2 goat milk 4.2-6.2 raisins 5.0-8.0 3. Dietary cookies according to claim 1, characterized in that it contains linseed flour in the following ratio of starting components, wt.%:
linseed flour 42.5-49.5 granulated sugar 17.0-21.5 margarine 11.0-15.0 chicken egg 3.2-6.2 baking powder 0.1-0.3 vanillin 0.2-0.3 goat milk 4.2-6.2 raisins 5.0-8.0