RU2617336C1 - Butter biscuit of functional purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: butter biscuit of functional purpose includes wheat flour, water in an amount ensuring the finished dough humidity of 16-17.5%, margarine, egg powder and baking yeast, a vegetable filler in the form of alfalfa and sainfoin seed powder at a ratio of 1:3 with the particles size of 10-20 microns, a functional additive in the form of a mixture of ground kernels of cherry and apricot pits, at the ratio of 5:3 in an amount of 4% by weight of wheat flour, as well as pekmez of white mulberry fruits. The components are used in the following proportions in the mixture by wt %: wheat flour 38.0-43.0, margarine 22.0-31.0, egg powder 1.4-2.6, baking yeast 0.8-2.3, powder from alfalfa and sainfoin seeds 6.0-8.0, the mixture of ground kernels of cherry and apricot pits 1.5-1.7, pekmez of white mulberry fruits 1.8-2.2, water - the rest. The kernels of cherry and apricot pits are used pre-cooked in boiling water for 10-12 minutes and dried at the temperature of 80-85°C. The powder from alfalfa and sainfoin seeds is obtained by grinding the seeds in rotary roller disintegrator at the mechanochemical processing frequency of 140 Hz and the rotor speed of 15 c^-1.

EFFECT: invention allows to obtain a product with a new original taste and increased nutritional value.

3 cl, 1 tbl, 3 ex

Description

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

A known composition for making butter biscuits containing a sweet agent in the form of powdered sugar, butter, melange, cocoa powder, wheat flour, whole condensed milk, edible salt, drinking soda, carbon ammonium salt, invert syrup, starch (patent BY No. 4630) .

A disadvantage of the known composition for the production of butter biscuits is the presence of a large amount of invert syrup, leading to an increase in the carbohydrate content of the product and to a decrease in the palatability of the products.

Also known is a composition for making butter biscuits, consisting of wheat flour, water, margarine, egg powder and baker's yeast (patent No. RU 2428036).

The disadvantage of this cookie is its traditional composition, which determines the relatively low taste properties of the finished product.

The problem solved by the invention is the development of recipes for butter cookies of a preventive orientation, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to obtain a new original taste of the product and increase the nutritional value of the product.

The technical result is achieved by the fact that butter biscuits for functional purposes, including wheat flour, water in an amount that provides the humidity of the finished dough 16-17.5%, margarine, egg powder and baker's yeast, additionally contains a vegetable filler in the form of powder from alfalfa seeds and sainfoin in a ratio of 1: 3 with a particle size of 10-20 microns, a functional additive in the form of a mixture of crushed kernels of cherry and apricot kernels taken in a ratio of 5: 3 in an amount of 4% by weight of wheat flour, as well as backmess from white fruits mulberries, in the following ratio of starting components in the mixture, wt.%:

wheat flour 38.0-43.0 margarine 22.0-31.0 egg powder 1.4-2.6 baker's yeast 0.8-2.3 alfalfa and sainfoin powder 6.0-8.0 a mixture of crushed kernels of cherry and apricot kernels 1.5-1.7 white mulberry bekmes 1.8-2.2 water rest

Cherry and apricot kernels are used, previously boiled in boiling water for 10-12 minutes and dried at a temperature of 80-85 ° C, and powder from alfalfa and sainfoin seeds is obtained by grinding seeds in a rotary-roll disintegrator at a frequency of mechanochemical processing of 140 Hz and a rotor speed of 15 s ^-1 .

The chemical composition of alfalfa and sainfoin seeds obtained as a result of the study was the basis for modeling a mixture of them. Since the nutritional status of a person shows a lack of protein, dietary fiber, vitamins of group B, E, some macro- and microelements, and an analysis of the chemical composition of these medicinal plants shows a relatively high content of protein, dietary fiber, flavonoids, nitrogen-free extractives, ascorbic acid acids, rutin, vitamins of groups B and E, potassium, it is precisely the powders from alfalfa and sainfoin seeds that were assigned the highest weighting coefficients in the simulation, so that their content ( 1: 3) in the mixture was the highest.

Alfalfa is used mainly for preventive purposes, normalizing the state of the circulatory system, lowering blood cholesterol and strengthening the walls of blood vessels.

Another component of the vegetable filler - sainfoin is recommended as an immuno-strengthening agent that increases the body's resistance to various infectious diseases. It contains a large amount of protein, as well as fats, carbohydrates and amino acids. Sainfoin seeds are in the form of beans, they are smooth to the touch, grayish-yellow-green, rich in protein, contain up to 8% fatty oils. Powders from alfalfa and sainfoin seeds are obtained by grinding the seeds to a particle size of 10-20 μm in a rotor-roll disintegrator at a mechanochemical processing frequency of 140 Hz and a rotor speed of 15 s ^-1 .

Cherry and apricot kernels contain fatty oil, vitamin PP, minerals - phosphorus, potassium, magnesium, etc., as well as essential oil that determines their smell. Experimentally, the optimal ratio of making kernels of cherry and apricot kernels was found to be 5: 3 in the amount of 4% by weight of wheat flour. Strengthening aromatic and taste indices in the form of a combination of coffee aftertaste and a specific almond flavor (thanks to benzaldehyde contained in the kernels of apricot and cherry kernels) allows you to refuse the use of flavorings.

Beckmes from the fruits of white mulberry (condensed syrup), boiled to a solids content of 80%, is similar in texture to honey. It is prepared at a ratio of mulberry and sugar fruits of 1: 1.5 by heating, boiling, followed by exposure for 5-5.5 hours and filtering. Beckmes is used in cookies not only as a natural sweetener (mulberry fruits contain up to 25% sugar). It also contains pectin, carotene, organic acids, phosphoric acid, B, C, E, K, PP vitamins, nitrogenous and tannins, various macronutrients, and essential oils.

The functional interaction of the ingredients in the form of backmes from the fruits of white mulberry, a mixture of crushed kernels of cherry and apricot kernels, as well as powder from alfalfa seeds and sainfoin provides a synergistic protective and preventive effect.

The technological process of making butter biscuits for functional purposes includes the following operations.

In a kneading machine, margarine, baker's yeast, egg powder, and drinking water are thoroughly ground for 20 minutes. To the resulting mass, wheat flour is added with continuous stirring, a vegetable filler in the form of a powder from alfalfa and sainfoin seeds in a ratio of 1: 3 with a particle size of 10-20 μm, as well as a functional additive in the form of a mixture of crushed kernels of cherry and apricot kernels taken in the ratio 5: 3 in the amount of 4% by weight of wheat flour, backmes from the fruits of white mulberry. In this case, cherry and apricot kernels are used, pre-boiled in boiling water for 10-12 minutes and dried at a temperature of 80-85 ° C, and powder from alfalfa and sainfoin seeds is obtained by grinding seeds in a rotor-roll disintegrator at a frequency of mechanochemical processing of 140 Hz and a rotor speed of 15 s ^-1 .

Kneading is carried out until a homogeneous mass is obtained for 6 minutes. Humidity test 16-17.5%. Dough temperature 20-24 ° C.

The resulting dough is rolled to a thickness of 2-5 mm. Then, with special cone-shaped knives, the dough is cut into triangular shapes. The semi-finished product is baked in an oven at a temperature of 190-230 ° C for 3-6 minutes.

Case Studies

Example 1

Cooking butter cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

wheat flour 38,0 margarine 31,0 egg powder 2.6 baker's yeast 2,3 alfalfa and sainfoin powder 8.0 a mixture of crushed kernels of cherry and apricot kernels 1,5 white mulberry bekmes 2.2 water rest

Qualitative and quantitative indicators of functional butter biscuits obtained are shown in table 1.

Example 2

Cooking butter cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

wheat flour 40,0 margarine 27.0 egg powder 2.0 baker's yeast 1.8 alfalfa and sainfoin powder 7.0 a mixture of crushed kernels of cherry and apricot kernels 1,6 white mulberry bekmes 2.0 water rest

Qualitative and quantitative indicators of functional butter biscuits obtained are shown in table 1.

Example 3

Cooking butter cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

wheat flour 43.0 margarine 22.0 egg powder 1.4 baker's yeast 0.8 alfalfa and sainfoin powder 6.0 a mixture of crushed kernels of cherry and apricot kernels 1.7 white mulberry bekmes 1.8 water rest

Qualitative and quantitative indicators of functional butter biscuits obtained are shown in table 1.

Analysis of the quality of biscuits 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. This composition of butter cookies significantly reduces the time it takes to prepare flour confectionery. Convenience, ease of manufacture and functional composition makes butter 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 (4)

1. Butter functional biscuits, including wheat flour, water in an amount that provides the humidity of the finished dough 16-17.5%, margarine, egg powder and baker's yeast, characterized in that it further contains a vegetable filler in the form of powder from alfalfa seeds and sainfoin in a ratio of 1: 3 with a particle size of 10-20 microns, a functional additive in the form of a mixture of crushed kernels of cherry and apricot kernels taken in a ratio of 5: 3 in the amount of 4% by weight of wheat flour, as well as backmes from the fruits of white mulberry, with a trace the following ratio of the starting components of the mixture by weight. %: wheat flour 38.0-43.0 margarine 22.0-31.0 egg powder 1.4-2.6 baker's yeast 0.8-2.3 alfalfa and sainfoin powder 6.0-8.0 a mixture of crushed kernels of cherry and apricot kernels 1.5-1.7 white mulberry bekmes 1.8-2.2 water rest 2. Butter functional cookies according to claim 1, characterized in that they use the kernels of cherry and apricot kernels, previously boiled in boiling water for 10-12 minutes and dried at a temperature of 80-85 ° C. 3. Butter functional cookies according to claim 1, characterized in that it contains powder from alfalfa and sainfoin seeds obtained by grinding seeds in a rotor-roll disintegrator at a mechanochemical processing frequency of 140 Hz and a rotor speed of 15 s ^-1 .