RU2688767C1 - Method for preparation of shortbread cookie with addition of vegetables processing products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: in the method of cookie preparation one mixes table margarine with sugar sand till complete dissolution of loose component. One introduces into the produced mixture whole milk, prime grade wheat flour and vanillin, stirs with a mixer, followed by molding and baking. Additionally one introduces "Solnyshko" rye flour, carrots vegetable powder and carrots succade. Prime grade wheat flour is used in content of 7 % of the total weight of "Solnyshko" rye flour and wheat flour.

EFFECT: invention allows to enhance nutritional value and dietary properties of the ready product.

1 cl, 3 tbl, 2 photos

Description

The invention relates to the food industry and catering and can be used in the production of shortbread.

Known composition for the preparation of cookies and method for the production of cookies (RF Patent No. 2177227, IPC A21D 13/08 (2000.01), published on July 20, 2005, Bull. No. 36 - analog). For the preparation of cookies use flour mixture, granulated sugar, margarine, fruit and / or vegetable additive, protein component, essence, salt, edible soda and water, characterized in that it additionally contains invert syrup, sterncetin and ammonium carbonate, the flour mixture consists from wheat flour 1 grade and flour lentil, as a fruit and / or vegetable additive it contains a combined fruit and / or vegetable powder semi-finished product, and as a protein component - egg white or melange in the following ratio comp nents wt. %:

Wheat flour of 1 grade - 45,10-52,04

Lentil flour - 4,94-13,53

Fruit and / or vegetable powder semi-finished product - 2.30-4.00

Granulated sugar - 14.20-17.35

Invert syrup - 2.36-2.58

Margarine - 8.63-9.14

Egg white or melange - 5.80-5.83 or 2.77-3.38

Salt - 0.38-0.41

Baking soda - 0,38-0,42

Carbon ammonium salt - 0.07-0.18

Sterncetin - 0.84-0.90

Essence - 0.08-0.09

Water - The Rest

Making cookies involves kneading dough from flour mixture, granulated sugar, margarine, fruit and / or vegetable additives, protein component, essence, salt, baking soda and water, molding and baking dough pieces, characterized in that before the dough kneading an emulsion is prepared, for which water, granulated sugar in the amount of 14.20-17.35% by weight of the dough, fruit and / or vegetable additive, which use combined fruit and / or vegetable powder semi-finished products in the amount of 2.30, are loaded into the emulsifier with stirring -4.00% of assy dough, invert syrup in the amount of 2.36-2.58% of the mass of the dough, as the protein component use egg white or melange, which is administered in the amount of 5.80-5.83% or 2.77-3.38% by weight of the dough, salt in the amount of 0.38-0.41% by weight of the dough, add margarine in the amount of 8.63-9.14% by weight of the dough, load Sterncetin in the amount of 0.84-0.90% by weight of the dough , essence in the amount of 0.08-0.09% by weight of the dough and stirred for 20-30 minutes, chemical disintegrating agents make 5 minutes before the end of the emulsion preparation: ammonium carbon in the amount of 0.07-0.18% by weight that and food soda in the amount of 0.38-0.42% by weight of the dough, the resulting emulsion at a temperature of 35-38 ° C is served in a kneading machine, there is also served the flour mixture, one of the components of which is lentil flour in the amount of 10-30 % by weight of wheat flour 1 grade, included in the flour mixture, stirred for 5.5-6.5 minutes at a kneading blade speed of 2.3 s ^-1 , the humidity of the resulting dough is 17.5 ± 0.5%, its temperature 25-28 ° C.

Mixing wheat flour with lentil flour is carried out in a hopper with an aero bottom, a mixture of flour is aerated with purified compressed air with a pressure of 0.1-0.5 MPa.

The disadvantage of this method is a long method of making cookies and high energy value. Also in the recipe of the preparation of the product has a high content of white sugar.

The closest to the technical nature of the present invention is a method for the production of shortbread cookies "Minute" (Collection of recipes flour confectionery and bakery products for catering. - M .: Economy, 1985, p. 12), carried out as follows: in margarine dispensed sugar - sand and beat up until complete dissolution of the bulk component, after which the resulting emulsion is mixed with milk (whole), wheat flour of the highest grade and vanilla. Raw materials are introduced gradually and mixed at high speed with a mixer, after which the molding and baking is carried out.

The disadvantages of this method are the increased energy value of the finished products, the lack of minerals and vitamins and the high content of sugar.

An object of the invention is to obtain shortbread cookies for therapeutic and prophylactic purposes with a low content of fats and carbohydrates, high nutritional value and dietary properties.

The problem posed in the invention is solved in a method of preparing cookies, characterized by whipping table margarine with sugar until the bulk component dissolves, the whole mixture is gradually introduced into the mixture, whole wheat flour and vanilla, mixed with a mixer, and then molded and baked

The difference from the prototype is that the mixture is additionally introduced flour from rye varieties "Sun", vegetable powder from carrots and candied carrots, and wheat flour of the highest grade is used in the content of 7% of the total mass of rye flour varieties "Sun" and wheat flour .

Photos 1 and 2 show the prototype and the proposed product.

One of the justified ways to reduce the energy value is to replace in the products of mass consumption of fats and carbohydrates with minerals and vitamins or create on their basis low-calorie foods with a given nutritional value. Among the diverse sources of minerals and vitamins of interest is rye flour, it contains a large amount of vitamins, minerals, organic acids, essential amino acids. Comparative composition of wheat grain and rye are shown in table 1.

Thanks to the use of flour from rye grain varieties “Sun”, the sugar content in the formulation is reduced by 20%, the fat components in the formulation are reduced, which allows positioning this product as diabetic.

Another direction to create products for dietary and therapeutic and prophylactic purposes is the enrichment of products with biologically active additives, vitamins, dietary fiber. With all the variety of known additives it should be noted vegetable powdered semi-finished products, as well as candied fruits. These semi-finished products contain vitamins B1, B2, PP, A, C, micro- and macronutrients K, Na, Fe, P, Mg, Ca, pectic substances, fiber, fructose. Powder and candied carrots improve digestion, due to the presence of fiber, hemicellulose, pectin in their composition. Organic acids contained in them facilitate the absorption of poorly soluble compounds of calcium, phosphorus, iron and maintain acid-base balance.

Creation of products (wheat flour of the highest grade is used in the content of 7% of the total mass of rye flour of the Sun variety and wheat flour and vegetable powder semi-finished products) is a rational use of raw materials, an approach to food that is balanced in all respects, and the creation of high-value nutrition.

The method allows to obtain products with a pleasant color at the break, to increase the nutritional value and dietary properties of the product. The whiteness value of Сол Sunshine rye flour is high (37.4 units of the device), while the peeled rye flour (18.6 units) is inferior in color to Сол Sunshine rye flour, which allows it to be used in the technology of shortbread . Organoleptic characteristics of the quality of shortbread cookies are presented in table 2.

The proposed method is as follows.

Table margarine, granulated sugar are mixed, whipped until the complete dissolution of the bulk component, whole milk is gradually added to the mixture, wheat flour and vanillin are mixed, mixed by a mixer, and then molded and baked. In addition, the mixture is additionally injected with rye variety "Sun", vegetable powder from carrots and candied carrots, and wheat flour is used in the content of 7% of the total mass of rye flour "Sun" and wheat flour.

Rye proteins have greater nutritional value than wheat proteins, due to the higher content of essential amino acids such as lysine, threonine, phenylalanine. A distinctive feature of rye protein proteins is that they are not able to form the elastic-plastic framework of gluten, which is an important point in the technology of shortbread. The whiteness value of rye grain flour is higher than that of rye peeled, the color of the finished product at the break is lighter and acquires a pleasant and rich carrot color.

Data on the nutritional value of wheat flour and rye rye flour are given in table 1 and indicate that rye peeled flour is several times higher in K, Ca, Mg, P, Fe, respectively, and higher in vitamins Bi and B2 are 2.05 and 3.25 times higher respectively (Chemical composition of Russian food products: a Handbook / Edited by corresponding member of the MAI, Professor IM Skurikhin and Academician of RAMS, Professor VA Tutelyan - X46 M .: DeLi print, 2002. - 236 p.).

The data in Table 2 indicate that the mixture, which contains flour from rye grade "Sun", is the most optimal organoleptic indicators, so the use of wheat flour of the highest grade is impractical.

Due to the high content of minerals and vitamins flour from rye varieties “Sun”, a decrease in the sugar content in the formulation, the nutritional value of the product increases. The absence of gluten in rye flour can reduce the whole milk content in the recipe for shortbread biscuits by 2 times. Differences in the cost of raw materials are shown in Table 3.

The method allows to increase the nutritional value and dietary properties of the product, the economic efficiency of production is presented above.

Due to the introduction of the above components, the sugar content in the recipe is reduced by 20%, which allows to refer this technology to resource-saving.

Claims (1)

A method of making biscuits, characterized by whipping table margarine with granulated sugar until the bulk component is completely dissolved, the whole mixture is gradually injected with whole milk, premium grade wheat flour and vanilla, mixed by a mixer, followed by molding and baking, characterized in that the mixture is additionally introduced flour from rye varieties "Sun", vegetable powder from carrots and candied carrots, and wheat flour of the highest grade is used in the content of 7% of the total mass of rye flour varieties "Sun" and wheat flour.

Images