RU2583187C1 - Cookie preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in production of cookies for medical and preventive, dietary and special alimentation. Disclosed is biscuit preparation method involving dough preparation by mixing animal and vegetal raw material, its placement in refrigeration chamber for 1.0-1.5 hours at temperature of 2-6°C, dough handling, moulding, baking and cooling of products, wherein functional additive is added to dough paste produced of "Vitazar" wheat germ flour with grain size of particles 1-2 mm, for which flour is preliminarily hydrated with drinking water at ratio of 1:1.6-1.8 for 15-45 min until consistency identical to structural-mechanical properties of dough one uses following content of initial components, wt%: for cookie curd-wheat flour is 34.0; sugar is 18.0; paste of "Vitazar" wheat germ flour is 11.3; 9 % curd is 18.0; margarine is 18.0; baking soda is 0.7; or chocolate-and-nut cookie-wheat flour is 17.3; sugar is 11.4; paste of "Vitazar" wheat germ flour is 6.0; butter is 18.1; baking powder is 0.4; brown sugar is 11.4; chicken eggs is 6.5; walnuts is 7.6; milk chocolate is 20.5; vanillin is 0.4; culinary salt is 0.4; or cookies chocolate-wheat flour is 23.3; sugar is 20.8; paste of "Vitazar" wheat germ flour is 7.8; 9 % curd is 26.0; butter is 20.8; aerator is 1.3.

EFFECT: invention allows to reduce technological losses during heat treatment, increase yield of finished products, expand range of flour confectionary products, which are characterised by high biological value, balanced amino acid, vitamin and mineral composition, have good organoleptic indices, high output, are cost-effective and well digested in human organism, wherein more rational use of vegetal raw materials is performed, and therapeutic properties of finished products are intensified.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the production of combined products, including raw materials of animal and vegetable origin, and can be used in the manufacture of cookies for therapeutic, dietetic, special nutrition.

A known method of preparing cookies "Buckwheat" (RF patent 2138953, IPC A21D 13/08. Pavlenko N.E. Publ. 10.10.1999). The dough contains the following components, wt. %:

buckwheat flour - 20.0-30.0;

granulated sugar - 23.0-25.0;

fat component - 22.0-27.0;

premium wheat flour - the rest.

Buckwheat flour is obtained by grinding the buckwheat kernel to a size equal to the particle size of premium wheat flour. The main disadvantages of this method is the low biological and energy values of the finished product and the change in the traditional organoleptic properties of cookies, because buckwheat flour is grayish-brown in color and has a slightly bitter aftertaste.

Closest to the claimed technical solution is a method for the production of flour confectionery (RF patent 2517856, IPC A21D 13/08 and A23L1 / 29. Belkina RI, Gryaznov AA, Gubanov MV, Gubanova VM Publ. 10.06.2014), which involves the preparation of dough using 50% wheat flour and 50% flour from pigmented grain barley grain Granal 32. The disadvantage of this method is the small nutritional value of the finished products.

An object of the invention is to increase the yield of finished products, reduce technological losses during heat treatment, expand the range of flour confectionery products through the use of Vitazar wheat germ flour as a biologically active additive, increase the biological and nutritional value of finished products, rational use of vegetable, in particular grain, raw materials.

The problem is achieved in that the method of preparation of cookies includes the following operations. A method of preparing cookies, including preparing a dough by mixing animal and vegetable raw materials, placing it in a refrigerator for 1.0-1.5 hours at a temperature of 2-6 ° C, cutting the dough, molding, baking and cooling products, characterized in that as a functional additive, a paste obtained from Vitazar wheat germ flour with a particle size distribution of 1-2 mm is introduced into the dough, for which purpose the flour is pre-hydrated with drinking water in a ratio of 1: 1.6-1.8 for 15-45 min until consistency, ident structural and mechanical properties of the test, while using the following content of the starting components, wt. %:

for cottage cheese cookies:

wheat flour 34.0

granulated sugar 18.0

wheat germ paste “Vitazar” 11.3

cottage cheese 9% 18.0

margarine 18.0

baking soda 0.7,

or for chocolate-nut cookies:

wheat flour 17.3

granulated sugar 11.4

wheat germ paste “Vitazar” - 6.0

butter 18.1

baking powder 0.4

brown sugar 11.4

6.5 egg

walnuts 7.6

milk chocolate 20.5

vanillin 0.4

common salt 0.4,

or for chocolate cookies:

wheat flour 23.3

granulated sugar 20.8

wheat germ flour paste “Vitazar” 7.8

cottage cheese 9% 26.0

butter 20.8

baking powder 1.3.

After heat treatment in a combi steamer at a temperature of 170-180 ° C without humidifying the coolant for 10-15 minutes, the experimental finished products had a higher yield compared to control samples (table) made according to traditional recipes (Godunova, L.E. Collection of recipes dishes and culinary products for catering. - SPb .: Profi, 2009. - 776 p.).

Based on the experimentally determined mass fraction of vitamins and macro-micronutrients of new products, the possibility was determined of satisfying the daily requirement of the body in accordance with the norms of physiological requirements for energy and nutrients for three population groups (men and women aged 18 years and older; children 14-18 years) with 100 g of developed products.

The content of Fe, Na, K and vitamins B ₂ , B ₆ was at the level of 15% or more of the daily needs of the body, which corresponds to the general principles of food fortification. The mass fraction of Ca, P, Zn, PP was in the range of 20-50%, which confirms the high nutritional value of cookies and allows us to evaluate them as functional. Vitamin B ₁ was in an amount of more than 50% of the daily requirement, which characterizes the developed products as fortified foods.

Flour "Vitazar", obtained after extraction by cold pressing from the germ of oil, retains almost completely biologically active substances of the original embryos. Moreover, the digestibility of these substances in the body is much higher than the initial embryo, since, as a result of shear deformation at high pressures, these active and biologically valuable products are in a form more accessible to the body in the wheat germ. Flour "Vitazar" contains vitamins E, D, B ₁ , B ₂ , B ₆ , PP, pantothenic and folic acid, carotenoids; as well as 21 macro- and microelements, and among them such important as phosphorus, calcium, potassium, magnesium, selenium, zinc; of particular note is the abnormally low sodium content, which allows us to recommend including this product in the diet of patients suffering from sclerosis and hypertension (TU 9295-014-18062042-06. Flour of wheat germ food grade "VITAZAR". Date of introduction 10.07.2006; A. Vishnyakov; B., Vlasov V.N. Germ embryo. - M .: Kolos, 2001. - 72 p.). The positive effect of Vitazar flour in the prevention and treatment of cardiovascular diseases and lipid metabolism disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, pathologies of the musculoskeletal system, as well as occupational diseases caused by chemical poisoning is noted substances, increased noise and vibration loads on the human body (Shpagina L. A. Use of wheat germ oil and Vitazar flour in the clinic of internal diseases: Me Odic Guide for Doctors - Novosibirsk: Novosibirsk Book Publishing House, 2001; Gerasimenko O.N., Shpagina L.A. and general clinic. ”- Novosibirsk, 2007; Research and Practice Seminar“ Integrated Processing of Wheat Germ Embryos and the Use of Derived Products in Medicine and the Processing Industry ”[Electronic resource]. - Access mode: http: //www.igrfop@dol.ru - Zagl. from the screen).

The proposed method allows to reduce technological losses during heat treatment, increase the yield of finished products, expand the range of flour confectionery products, which are characterized by high biological value, balanced amino acid, vitamin and mineral composition, have good organoleptic characteristics, high yield, are economical and well absorbed by the human body, at the same time, a more rational use of plant materials occurs, and the therapeutic and prophylactic orientation is enhanced l finished product.

Claims (1)

A method of preparing cookies, including preparing a dough by mixing animal and vegetable raw materials, placing it in a refrigerator for 1.0-1.5 hours at a temperature of 2-6 ° C, cutting the dough, molding, baking and cooling products, characterized in that as a functional additive, a paste obtained from Vitazar wheat germ flour with a particle size distribution of 1-2 mm is introduced into the dough, for which purpose the flour is pre-hydrated with drinking water in a ratio of 1: 1.6-1.8 for 15-45 min until consistency, ident structural and mechanical properties of the test, while using the following content of the starting components, wt.%:
for cottage cheese cookies:
wheat flour 34.0
granulated sugar 18.0
wheat germ paste “Vitazar” 11.3
cottage cheese 9% 18.0
margarine 18.0
baking soda 0.7,
or for chocolate-nut cookies:
wheat flour 17.3
granulated sugar 11.4
wheat germ paste “Vitazar” - 6.0
butter 18.1
baking powder 0.4
brown sugar 11.4
6.5 egg
walnuts 7.6
milk chocolate 20.5
vanillin 0.4
common salt 0.4,
or for chocolate cookies:
wheat flour 23.3
granulated sugar 20.8
wheat germ flour paste “Vitazar” 7.8
cottage cheese 9% 26.0
butter 20.8
baking powder 1.3.