RU2592106C1 - Composition for production of functional purpose sugar cookie - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionery products. Disclosed is composition for production of functional purpose sugar cookie contains flour mixture, sweetening agent in form of sugar, butter, condensed milk, culinary food salt, sodium bicarbonate, ammonium carbonate, vegetal additive and water in amount that ensures the ready dough moisture content is 16-18%, wherein mixture of wheat flour and flour is represented by buckwheat in ratio 9:1, the sweetening agent additionally contains erythritol taken in ratio to sugar as 4:1, vegetal additive is represented by cryo-powder from flax seeds, additionally contains coffee CO₂-extraction cake with following ratio of initial components in the mixture, wt%: mixture of wheat flour and buckwheat - 39.1-45.6; mixture of sugar and erythritol - 12.1-15.1; butter - 11.5-12.8; condensed milk - 2.7-3.8; coffee CO₂-extraction cake 5.0-6.0; cryo powder from flax seeds - 9.1-11.1; ammonium carbonate - 0.1-0.3; sodium bicarbonate - 0.7-0.9; culinary food salt - 0.7-0.9; water is balance.

EFFECT: development of sugar cookie formula of preventive purpose, as well as enlarging range of similar purpose flour confectionary products.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition for the preparation of sugar biscuits, consisting of wheat flour, powdered sugar, invert syrup, margarine, egg powder, table salt, baking soda, ammonium carbonate, flavoring agent, Denfai improver, maltodextrin, soya lecithin and Del'Ar flavoring additive ( Patent No.RU 2529060).

The disadvantage of this composition is the dependence of the quality indicators of cookies on the quality indicators of raw materials.

Also known is a composition for the preparation of sugar cookies containing a flour mixture, a sweetening agent in the form of sugar, butter, condensed milk, edible salt, sodium bicarbonate, ammonium carbonate, a vegetable additive in the form of crushed pumpkin seeds and water in an amount that ensures dough moisture 7 , 0-18.0% (patent No. RU 2528708).

The disadvantage of this cookie is its high calorie content and high sugar content.

The problem solved by the invention is the development of preventive sugar cookie recipes, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to reduce the energy value and sugar intensity of the product, increasing its shelf life.

The technical result is achieved by the fact that the composition for the production of functional sugar cookies, including a flour mixture, a sweetening agent in the form of sugar, butter, condensed milk, edible salt, sodium bicarbonate, ammonium carbonate, a vegetable additive and water in an amount that ensures the humidity of the finished product dough 16-18%, as a mixture of flour use wheat and buckwheat flour in a ratio of 9: 1, as a sweetening agent additionally contains erythritol, taken in proportion to sugar m as 4: 1, as additives are used krioporoshok plant from flax seed, further comprising CO ₂ -shrot coffee, with the following ratio of the starting components of the mixture by weight. %:

a mixture of wheat and buckwheat flour 39.1-45.6 mixture of sugar and erythritol 12.1-15.1 butter 11.5-12.8 condensed milk 2.7-3.8 CO ₂ coffee cake 5.0-6.0 flax seed cryopowder 9.1-11.1 ammonium carbonate 0.1-0.3 sodium bicarbonate 0.7-0.9 food salt 0.7-0.9 water rest

Buckwheat is an excellent source of vegetable protein. A distinctive feature of buckwheat is a high content of essential amino acids. Buckwheat surpasses millet, wheat, rye in the amount of lysine. Buckwheat proteins are characterized by a high degree of balance in the content of essential acids, have good digestibility, which makes buckwheat a particularly valuable dietary product. The peculiarity of buckwheat is also that it does not contain gluten. Buckwheat flour is a valuable source of B, P and PP vitamins and minerals. The content of vitamins B ₁ , B ₂ and PP in it is 2-4 times higher than in wheat flour, rutin is of great importance for the prevention of treatment of sclerosis and hypertension. The indisputable advantage of buckwheat flour is a higher content of potassium, calcium and iron in it compared to wheat flour.

Experimentally, the ratio of wheat flour and buckwheat was determined as 9: 1. The introduction of more buckwheat flour will adversely affect the rheological properties of the dough, and the introduction of a smaller amount does not produce a noticeable effect.

The composition for the production of sugar cookies contains cryopowder from flax seeds, obtained by treating with an electromagnetic field of ultrahigh frequency, with a frequency of 2000 ± 10 MHz, with a power of 250-3250 W for 1.5-2.0 minutes, followed by drying up to 8-10% humidity and grinding in a cryomill to a particle size of not more than 150 microns.

Flax seeds contain drying fatty oil (30-48%), protein, carbohydrates, mucus (up to 12%), organic acids, sterols, and linocinamarin. The composition of the fatty oil includes glycerides of linolenic (35-45%), linoleic (25-35%), oleic (15-20%), palmitic and stearic acids. Linocofein, linocinamarin, and linamarin glucoside were found in seed coatings. They are used for chronic constipation, colitis, inflammatory processes of the gastrointestinal tract, peptic ulcer of the stomach and duodenum, inflammatory processes of the bladder and kidneys, inflammatory processes of the mucous membranes of the respiratory tract, diseases of the bronchi, hoarseness, for excretion of radionuclides.

CO ₂ coffee cake - the residual product of the production of instant coffee after extraction and containing valuable food substances, is preliminarily ground in a descrambler to a particle size of 80-180 microns, which allows it to be converted into a bioavailable form, which improves the digestibility of meal in the human body. The presence of various acids in the CO ₂ coffee cake of coffee has a positive effect on the activity of the stomach and improves digestion, and the complex organic substances that are part of them, tannins, when interacting with herbal additives give the product a new original taste. The introduction of CO ₂ -cake of coffee allows you not to use flavoring substances in the recipe.

Erythritol is a natural component, externally it is a white crystalline powder with a pure sweet taste, similar to the taste of sucrose, with a sweetness equal to 60-70% of its degree of sweetness. Physiological studies and clinical trials of erythritol have led to the important conclusion that its consumption does not lead to a shift in blood plasma levels of glucose and insulin. This opens up the possibility of including erythritol as an effective sweetener in the diet of patients with diabetes. Erythritol can also be considered as a product belonging to the class of substances commonly called “friends of the teeth”, i.e. substances with pronounced anticaries effects. Among the specific features of the organoleptic characteristics of erythritol should be attributed to the occurrence of the effect of "coolness" when it is consumed, associated with a sufficiently high heat absorption during dissolution of this compound.

The safety of long-term consumption of erythritol is justified by a number of lengthy comprehensive clinical and toxicological tests conducted in various countries, and is fixed by relevant regulatory documents. Erythritol is assigned the highest possible safety status, and therefore the possible daily rate of its consumption "has no limits."

As a result of the studies, optimal taste sensations are achieved with a ratio of erythritol and sugar as 4: 1. The increase in erythritol negatively affects the adhesive properties of sugar cookies.

Functional synergism from buckwheat flour, CO ₂ -cake of coffee, erythritol and cryopowder from flax seeds allows not only to increase the nutritional value and reduce the energy value of sugar cookies, but also to the maximum extent using the chemical composition of raw materials, to improve consumer properties and shelf life of the product with a relatively small content of them in the composition.

The technological process for the preparation of functional sugar cookies includes the following operations.

The liquid components are condensed milk, water with a temperature of 15-20 ° C in an amount that ensures the humidity of the finished dough 16-18% and a mixture of sugar and erythritol in a ratio of 1: 4, cryopowder from flax seeds is fed into the emulsifier, where they are mixed for 5 -10 minutes. 1-2 minutes before the end of the preparation of the prescription mixture, edible salt, sodium bicarbonate, ammonium carbonate, previously dissolved separately in water, are added to the emulsifier. The last to be added is butter with a temperature of about 40 ° C and CO ₂ coffee cake. Everything is thoroughly mixed until a homogeneous consistency in the emulsifier for 7-10 minutes. The finished emulsion has a temperature of no higher than 30 ° C. Kneading the dough is carried out in a dough mixing machine by mixing the emulsion with a mixture of wheat and buckwheat flour in a ratio of 9: 1. The duration of the dough is 5-10 minutes with a shaft speed of 40 rpm. The test temperature is not higher than 30 ° C, humidity - 16-18%.

Baking cookies molded on stamping machines is carried out at a temperature of 220-240 ° C for 4-5 minutes. Next, the baked cookies are cooled to a temperature of 32-40 ° C for 6-10 minutes.

Case Studies

Example 1

The preparation of functional sugar biscuits according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and buckwheat flour 45.6 mixture of sugar and erythritol 12.1 butter 11.5 condensed milk 2.7 CO ₂ - coffee cake 5,0 flax seed cryopowder 9.1 ammonium carbonate 0.1 sodium bicarbonate 0.7 food salt 0.7 water 12.5

Qualitative and quantitative indicators of functional sugar cookies obtained are shown in table 1.

Example 2

The preparation of functional sugar biscuits according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and buckwheat flour 40.6 mixture of sugar and erythritol 13.5 butter 12.0 condensed milk 3.2 CO ₂ - coffee cake 5.5 flax seed cryopowder 10.6 ammonium carbonate 0.2 sodium bicarbonate 0.8 food salt 0.8 water 12.8

Qualitative and quantitative indicators of functional sugar cookies obtained are shown in table 1.

Example 3

The preparation of functional sugar biscuits according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and buckwheat flour 39.1 mixture of sugar and erythritol 15.1 butter 12.8 condensed milk 3.8 CO ₂ - coffee cake 6.0 flax seed cryopowder 11.1 ammonium carbonate 0.3 sodium bicarbonate 0.9 food salt 0.9 water 10.0

Qualitative and quantitative indicators of functional sugar cookies obtained are shown in table 1.

Analysis of the quality of sugar cookies by organoleptic, physico-chemical indicators allows you to select the optimal composition, giving the product an improved quality.

Industrial applicability

The claimed technical solution is implemented using industrially produced means and can be manufactured at any enterprise in the confectionery industry and catering. This composition of sugar cookies significantly reduces the time it takes to prepare flour confectionery. Convenience, ease of manufacture and functional composition makes sugar cookies not only a delicious confectionery product, but also an optimal preventive food form. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (1)

Composition for the production of functional sugar biscuits, including a flour mixture, a sweetening agent in the form of sugar, butter, condensed milk, edible salt, sodium bicarbonate, ammonium carbonate, a vegetable additive and water in an amount providing the humidity of the finished dough 16-18%, characterized in that as a mixture of flour use wheat and buckwheat flour in a ratio of 9: 1, as a sweetening agent additionally contains erythritol, taken in a ratio with sugar, as 4: 1, as p stitelnoy additives krioporoshok use of flax seeds, further comprising CO ₂ -shrot coffee, with the following ratio of the starting components in the mixture, wt.%:
a mixture of wheat and buckwheat flour 39.1-45.6 mixture of sugar and erythritol 12.1-15.1 butter 11.5-12.8 condensed milk 2.7-3.8 CO ₂ - coffee cake 5.0-6.0 flax seed cryopowder 9.1-11.1 ammonium carbonate 0.1-0.3 sodium bicarbonate 0.7-0.9 food salt 0.7-0.9 water rest