RU2562532C1 - Method for production of crumb fancy cakes with antioxidant properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one proposes a method for production of crumb fancy cakes with antioxidant properties by way of saturation or mixing of milled biscuit crumb with cream and essence, the obtained dough rolling out and cutting into separate pieces that are rolled off till the desired fancy cake shape is obtained; such fancy cakes are coated with a mixture of cocoa powder and sugar powder, decorated and glazed. At the stage of pliant mass preparation, 20-30 minutes prior to termination of the components kneading, one introduces NovaSol COF food additive (containing 10% of ascorbic acid (vitamin C) and 0.5% of α-tocopherol (vitamin E), preliminarily dissolved in heated butter, in an amount of 0.04% of the ready product weight.

EFFECT: reduction of oxidative spoilage of the fat phase of confectionary flour goods.

3 dwg, 1 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the production of flour confectionery, in particular crumbly cakes with antioxidant properties.

The known production technology of crumbly “Potato” cakes is sprinkled, in which the main raw materials are crumbs of semi-finished biscuit No. 2, cream, cognac, refined powder, cocoa powder, rum essence (Collection of recipes for flour confectionery and bakery products for public catering establishments - Moscow, “Economics, 1986, p. 226).

A known method for the production of tiny cakes (Zakharyash V.N., Agapova L.Ya., Selivanov S.N. Method for the production of flour confectionery products of the type of gingerbread and buns, lamb products, cookies, waffles and wafer-based products, cakes and pastries // Application: 97101340/13 of 01/27/1997). Tiny potato cakes are made by rinsing or mixing crushed biscuit crumbs with cream and essence, rolling the resulting dough and cutting it into separate pieces, which are rolled into cakes of the desired shape, which are decorated with cocoa powder and icing sugar, decorated and glazed.

The disadvantage of these methods is that the resulting product does not have antioxidant properties and a sufficient amount of micronutrients, namely vitamins E and C.

An object of the invention is to develop a method for the production of tiny cakes of the "Potato" type with antioxidant properties, reducing oxidative damage to the fat phase of flour confectionery products.

In the manufacture of tiny semi-finished products, crumbs are used, obtained from scraps of biscuit, sand and puff pastries and cakes. In a whipping machine, sugar with melange is knocked down, then pre-crushed scraps in the form of crumbs are added and all the rest of the raw materials except flour and mixed. After that, flour is added to the machine and again everything is thoroughly mixed.

The task is achieved in that at the third stage of preparation of the plastic mass, NovaSol COF (containing 10% ascorbic acid (vitamin C), 0.5% α-tocopherol (vitamin E)) the amount of 0.04% by weight of the finished product.

One of the common types of spoilage of flour confectionery (MKI) is the rancidity of fats, which occurs as a result of hydrolysis of fat and oxidation of fatty acids that make up its composition. There are two main ways of rancidity of fats: chemical and biochemical. In practice, chemical rancidity of fats most often occurs under the influence of molecular oxygen.

Confectionery is a multicomponent system, which leads to a very complex nature of the processes of fat oxidation in them. The individual components that make up the product can have one or another effect on the oxidation of fats, accelerating or delaying them, and create special conditions for the action of antioxidants.

Antioxidant vitamins are of interest both as components of a positive diet and as antioxidants that prevent the spoilage of fat-consuming foods. That is, the use of antioxidants makes it possible to extend the shelf life of food products.

Traditionally, vitamins E and C are attributed to antioxidants, which play an important role in regulating the course of free radical transformations in the body, significantly affecting its state, which is why antioxidants have recently become widespread.

Vitamin C also protects other antioxidants, including vitamin E. Cells in the brain and spinal cord, often damaged by free radicals, can be protected with large doses of vitamin C.

In addition to its antioxidant effect, vitamin C neutralizes many toxic substances and plays a key role in immunological reactions. It increases the synthesis of interferons (substances with antiviral effects and produced in the body) and stimulates the activity of some immunocompetent cells.

Vitamin E has a pronounced antioxidant effect due to inhibition of lipid oxidation. Lipids are an integral part of cell membranes, vitamin E prevents an increase in their permeability, which is due to the damaging effect of free radicals.

Vitamin E also improves tissue oxygenation, enhances immunological reactions, plays a role in the prevention of cataracts, and possibly reduces the risk of coronary heart disease.

The action of food antioxidants is based on their ability to form low-activity radicals, interrupting the auto-oxidation reaction, thus, antioxidants protect the body from free radicals, slowing down the aging process and exhibiting an anticarcinogenic effect.

The food supplement NovaSol COF is equally soluble in water, oils and fat, which determines its uniform distribution in any emulsions.

Calculation of the NovaSol COF bookmark in the formulation of tiny Potato cakes is based on the recommended dosage of the manufacturer, which is 0.04% (2.2 g) by weight of the finished product NovaSol COF is a solubilizate with the structure of micelles (food micelles), clear, viscous, light yellow solution, without precipitate.

As a control, we used samples of tiny cakes prepared according to a traditional recipe:

Semi-finished biscuit crumbs - 2641 g:

Flour - 742.121 g

Starch - 183.2854 g

Sugar - 916.427 g

Eggs - 1527.8185 g

Rum essence - 9.2435 g

Creamy cream - 2392 g:

Butter - 1248.624 g

Powdered Sugar - 667.368 g

Condensed milk with sugar - 499.928 g

Vanilla powder - 11.96 g

Cognac - 4.0664 g

Cognac - 129 g

Powdered Sugar - 167 g

Cocoa Powder - 59 g

Rum essence - 11 g

Yield 100 pcs. 54 g each

As an experiment, we used samples of tiny pastries prepared with the addition of a food supplement.

Control and prototypes were made in similar technological conditions (Fig. 1) as follows.

A tiny semi-finished product is made by preparing a biscuit dough, molding and baking. The dough is prepared by kneading granulated sugar in a beater for 20-25 minutes, then adding finely chopped crushing machine or a machine such as minced crumbs, other ingredients provided for in the recipe, and kneading for 40-60 minutes, after which the flour is added and knead for 1 min to obtain a finished, uniformly mixed dough without lumps with a moisture content of 30-32%, and molding is performed by unfolding the finished dough into greased molds. The crumb, which is part of semi-finished products, is obtained from scraps of biscuit cakes and cakes without decoration, semi-finished products and cupcakes. Baking the molded dough is carried out at a temperature of 170-200 ° C for 75-80 minutes, after which the finished semi-finished product is subjected to standing for at least 8 hours, and then the finished semi-finished product with a moisture content of 24.0 ± 4.0% is served for grinding.

Cooking a cream cream (main) consists of the following operations: preparation and whipping of butter; mixing powdered sugar with milk condensed with sugar; mixing whipped oil with a milk-sugar mixture, vanilla powder and cognac.

Cream, cognac, essence are added to the biscuit crumbs and mixed well until a plastic mass is formed. NovaSol COF is introduced at the stage of preparation of the plastic mass 20-30 minutes before the end of the mixing of the components, previously dissolved in warmed (up to 45-55 ° C) butter.

The products are molded in the form of potato tubers and sprinkled with cocoa powder mixed with powdered sugar. Formed cakes are stacked in corrugated paper capsules. On the surface, several indentations are made in the form of “eyes” with a special metal pin. A white cream from a narrow smooth tube like potato sprouts is planted in them.

Model samples (control and experience) of crumbly cakes were stored at a temperature of 4 ± 2 ° C, SIR 75%. The shelf life of tiny cakes with the indicated storage mode is 5 days, taking into account the reserve ratio of 1.5 (according to the requirements of MUK 4.2.1847 “Hygienic assessment of shelf life of food products”), the research period was 7 days.

For high-quality confectionery products, the organoleptic value is very high, since their organoleptic properties are at a high level. If we are talking about quality-made confectionery, then they always have an attractive appearance, which is formed from indicators such as the shape and color of the product. The shape of such products is usually correct, has a logical completeness. Color varies from light to dark brown. For consumers, brown in confectionery is associated with chocolate, which is why it makes a vivid impression.

The consistency of confectionery should cause a pleasant taste and visual sensation. In no case should there be foreign inclusions, or too large pieces of feedstock.

Flour confectionery is a delicacy, and one of their destinations is to give joy to people with their appearance, aroma, and taste.

The invention is illustrated by graphic material, where in FIG. 1 presents a flow chart of the production of model samples of tiny pastries, in FIG. 2 - dynamics of changes in the IF model samples of tiny cakes, in FIG. 3 - dynamics of change in the model model of samples of tiny cakes.

The table shows the organoleptic quality indicators of model product samples during storage with the NovaSol COF food supplement.

According to the results of organoleptic studies, it was found that the first signs that reduce the consumer characteristics of tiny cakes (unexpressed taste and smell) appeared on the 5th day of storage and only intensified by the end of the experiment in control samples of products. So, on the 7th day of storage, the consistency of the products became dense, the color - brown, uneven, the taste and smell - unusual, stale.

In the experimental samples of crumbly cakes, the initial stage of spoilage (unexpressed taste and smell) was noted after a period of research. Thus, the introduction of NovaSol COF nutritional supplement contributed to the improvement of consumer properties.

The stability of confectionery products with respect to oxidation is relevant not only to increase shelf life, but also to reduce the content of toxic oxidation products in them [T. Shevyakova Development of technologies for flour confectionery products of increased nutritional value: dis. ... Doctor of Technical Science / T.A. Shevyakova. - Voronezh, 2007. - 230 s]. Currently, confectionery products are controlled by peroxide and acid numbers.

The primary products of oxidation are peroxides, which are then converted into secondary products - aldehydes, ketones, acids. The content of primary oxidation products is expressed as peroxide value (IF). The value of the peroxide number is included in the set of standardized safety indicators for many oils, fats and products containing them. The value of the peroxide value is a quantitative characteristic of the content of oxidation products in the sample and should not exceed 10 mmol act. About ₂ / kg (SanPiN 2.3.2.1078-01).

The value of acid number (CN) is also a quantitative characteristic of the content of oxidation products in the sample, the value of which should not exceed 0.6 mg KOH / g of product (SanPiN 2.3.2.1078-01).

The results of studies of the quantitative characteristics of fatty phase spoilage of model samples of tiny Potato cakes are presented in FIG. 2, 3.

Analyzing the dynamics of changes in the values of the peroxide and acid numbers of model samples of tiny cakes of the "Potato" type during snoring, the stabilizing effect of the applied food additive on the course of oxidative damage to the fat phase of the product was established. So, on the 3rd day of storage, the peroxide value in the control was 17.4% higher than in the experiment; on the 7th day of storage - by 39.4%, respectively.

The values of acid numbers in both the control and the experiment for similar periods of time turned out to be quite low and did not exceed the permissible norms.

The results of a comprehensive assessment of the quality of model samples of Kartoshka type cakes during storage allowed us to establish the possibility of using the NovaSol COF food additive in the production of crumbly cakes to improve the quality characteristics, impart antioxidant properties by reducing the oxidative damage to the fat phase of pastry.

Claims (1)

Method for the production of tiny cakes with antioxidant properties by washing or mixing crushed biscuit crumbs with cream and essence, rolling the resulting dough and cutting it into individual pieces, which are rolled into cakes of the desired shape, which are finished with a mixture of cocoa powder with icing sugar, decorated and glazed, characterized the fact that at the stage of preparation of the plastic mass for 20-30 minutes before the end of the mixing of the components is introduced pre-dissolved in warmed butter, food grade setting NovaSol COF in an amount of 0.04% by weight of the finished product.

Images