RU2704282C1 - Method for production of short pastry - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and may be used in production of flour confectionary products. Disclosed method for production of shortbread cookie, including stages of raw materials preparation, preparation of shorty semi-finished product, preparation of confectionary mass, molding of confectionary mass of cake and its decoration, wherein at the stage of preparation of the sand semi-product into the dough kneading machine a fat-containing component is loaded, melange is added or recycled egg powder is poured and mixed, wheat flour is added, which is connected to a disintegrating agent, mixed with the remaining components to produce dough containing initial components in wt%: wheat flour – 30.0–60.0; fat-containing component – 12.0–30.0; sugar-containing component – 7.0–20.0; egg mélange or egg powder – 1.0–8.0; a disintegrating agent – 0.03–0.08; water – balance, with subsequent passing of produced dough through a meat grinder, by its laying on sheets with thickness of 10–15 mm and baking by heating at temperature 210–230 °C for 10–30 minutes and further cooling to temperature of not more than 25 °C and subsequent grinding to produce crumbs with fraction of 3–10 mm, at the stage of confectionary mass preparation, the milled sandy semi-product is connected with binder in amount of 20.0–45.0 wt%, at the stage of pastry cake molding from the confectionary mass a product of regular cone-shaped form is made in the form of a hill. Fat-containing component is selected from a group comprising margarine or special-purpose fat, or butter, or cream spread; sugar-containing component is selected from a group comprising sugar sand, sugar powder, fructose, sucralose; disintegrator is selected from a group comprising sodium carbonate, sodium bicarbonate, baking powder; binder for preparation of confectionary mass is selected from a group containing a condensed milk-containing product with sugar "Varenka", preserved food with a milk fat substitute, milk condensed with cooked sugar, a milk-containing product with sweetened sugar. At the stage of decoration, chocolate condensed milk condensed with sugar cooked or chocolate in amount of 3.0–7.0 wt% is applied to the top of the cake in the form of a grate by means of extrusion from the jigging bag with a narrow end edge of not more than 2 mm, wherein straight strips are drawn along the horizontal line from right to left and back at a distance from each other of 2–6 mm and at angle of 90° crossed strips are applied. Milk condensed with sugar boiled or chocolate glaze is applied from above by covering not more than 50 % of the surface of the cake. In addition, sprinkling is applied in amount of 0.5–3.0 wt%, wherein sprinkling is selected from a group comprising chocolate in form of flakes or drops, nuts, candied fruits, extruded rice balls.

EFFECT: invention consists in achievement of high and stable quality of the ready product with increased storage life and improved organoleptic indices, and also includes obtaining an article which enables to obtain a sandy semi-finished product with a less porous structure, which enables to obtain optimum particle size of 3 to 10 mm, wherein the cookie form, made in the form of a hill, decorated with a grate of condensed milk condensed with sugar or chocolate glaze and sprinkling, from the top also influences its taste qualities and commodity attractiveness.

8 cl, 2 tbl, 12 ex

Description

FIELD OF TECHNOLOGY

The present invention relates to the food industry, in particular to a confectionery, and can be used in the production of flour confectionery, in particular shortcakes.

BACKGROUND

There is a known technology for the production of crumbly cakes, in which the main raw materials are cocoa powder, butter, whole milk, granulated sugar, semi-finished crumbs (Collection of recipes for flour confectionery and bakery products for catering establishments. - Moscow, "Economics", 1986. , pp. 225-228).

A known method for the production of tiny cakes (Zakhar V.N., Agapova L. Ya., Selivanov S.N. Method for the production of flour confectionery products of the type of gingerbread and carrots, lamb products, cookies, waffles and wafer-based products, cakes and pastries // Application: 97101340/13 of 01/27/1997). A tiny semi-finished product is made by preparing dough, molding and baking, and the dough is prepared by kneading granulated sugar in a beating machine for 20-25 minutes, then adding crushed, minced meat, crushed butter, butter, soda, well crushed on a rolling machine or machine, ammonia, cocoa and churning for 40-60 minutes, after which add flour and knead for 1 minute to obtain a ready uniformly mixed dough without lumps with a moisture content of 30-32%. The crumbs that make up the semi-finished products are obtained from scraps of biscuit-cream cakes, sand-glazed sand-cream, puff with cream and fruit filling, cakes without finishing candied fruits, nuts and jellies, semi-finished products and cupcakes, and the baked muffin is baked 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 finishing. The products are molded in the form of potato tuber and sprinkled with cocoa powder, candied fruit mixed with powdered sugar. Formed cakes are placed in a cardboard box.

However, the use of cream and whole milk butter in the manufacturing technology of a tiny semi-finished product significantly increases the calorie content of the finished product. The presence in the semi-finished product of scraps of biscuit-cream cakes, sand-glazed sand-cream, puff with cream and fruit filling does not allow to obtain an output product with a long shelf life. In addition, after baking the dough prepared according to the above recipe, the cakes are porous, in connection with this, the tiny semi-finished product from such cakes after the grinding stage is finely fractionated, and many dusty wastes are formed that are not suitable for use in a confectionery product. The consistency of confectionery should cause a pleasant taste and visual sensation. In no case should there be inclusions, either too large pieces of the feedstock, or too small.

SUMMARY OF THE INVENTION

The objective of the present invention is to eliminate the disadvantages of the prior art, providing a method for manufacturing a shortbread cake with an optimal ratio of binder and sand cake mix through the use of a certain fraction of crumbs. In addition, this technical solution provides the task of maintaining a stable cake shape during manufacture, packaging and long-term storage, and also solves the problem of expanding the range of these confectionery products. Flour confectionery is a delicacy, and one of their destinations is to give joy to people with their appearance, aroma and taste.

The technical result consists in achieving high and stable quality of finished products with an increased shelf life and improved organoleptic characteristics. The technical result of the proposed technical solution also consists in obtaining a product that provides a sand semi-finished product with a less porous structure, which allows to obtain crumbs of the optimal fraction from 3 to 10 mm. Gentle mixing of the confectionery mass and the uniform ratio of a certain fraction of the sand cake mix with the binder throughout the volume of the sand cake allows you to get a crumbly and sometimes crispy structure of the finished product. The shape of the cake, made in the form of a slide, decorated with a lattice of condensed milk with boiled or chocolate icing sugar and sprinkling on top also affects its taste and marketability.

The technical result is achieved by a method of manufacturing a shortcake cake, including the steps of preparing raw materials, preparing a cake mix, preparing a cake, molding a cake from a cake and decorating it, while at the stage of preparing a cake cake, a fat-containing component (for example, margarine or specialty fat or butter or cream spread), a sugar component (e.g. granulated sugar or powdered sugar) whether fructose or sucralose), pour the melange or pour the reconstituted egg powder and mix, add wheat flour (premium or first grade) combined with a disintegrant (for example, sodium carbonate or sodium bicarbonate or baking powder), mix with the rest of the ingredients to obtain a dough, containing, in wt.%: wheat flour - 30,0-60,0; fat-containing component - 12.0-30.0; sugar-containing component - 7.0-20.0; egg melange or egg powder - 1.0-8.0; baking powder - 0.03-0.08; water - the rest, followed by passing the resulting test through a meat grinder with a cell no more than 3-10 mm, laying it on sheets with a thickness of 10-15 mm and baking by heating at a temperature of 210-230 ° C for 10-30 minutes and further cooling to temperature not higher than 25 ° C and subsequent grinding; at the stage of preparation of the confectionery mass, the crushed sand cake mix is combined with a binder (for example, condensed milk-containing product with sugar "Varenka" or canned food condensed with milk fat substitute or boiled milk with sugar boiled or milk-containing product with boiled sugar) in an amount of 20.0-45, 0 wt.%; at the stage of forming the cake from the confectionery mass, the product is formed of the correct conical shape in the form of a slide.

At the same time, boiled milk or chocolate glaze in the amount of 3.0-7.0 wt.% Is applied in the form of a lattice to the top of the hill. For decorating, use sprinkling, for example, chocolate in the form of flakes or drops, nuts, candied fruits, extruded rice balls in an amount of 0.5-3.0 wt.%.

At the same time, special-purpose fats in the confectionery sector are understood to mean products that are practically anhydrous mixtures of various types of natural and processed fats. The main raw materials are edible vegetable and animal salomas, animals and melted fats.

The above and other objectives, features, advantages, as well as the significance of this invention will be more apparent from the following detailed description.

DETAILED DESCRIPTION OF THE INVENTION

In the manufacture of shortcake using:

- sand cake mix in the form of crumbs;

- a binder to obtain a confectionery mass;

- decor.

Sand semi-finished product is made of the following components:

As a binder to obtain a confectionery mass, a condensed milk-containing product with sugar “Varenka” is used or canned food condensed with a milk fat replacer, boiled milk or condensed milk with sugar or boiled milk-containing product with sugar in an amount of 20.0-45.0 wt.%.

For decor use boiled milk condensed with sugar or chocolate icing in an amount of 3.0 to 7.0 wt.% And chocolate in the form of flakes or drops, various toppings, for example, nuts, candied fruits, extruded rice balls in an amount of 0.5- 3.0 wt.%.

Examples of carrying out the invention with various variants of qualitative and quantitative composition.

Example 1

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 2

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 3

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 4

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 5

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 6

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 7

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 8

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 9

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 10

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 11

The composition for the manufacture of semi-finished sand

Composition for making shortcake

Example 12

The composition for the manufacture of semi-finished sand

Composition for making shortcake

A method of manufacturing a shortcake contains the following production steps:

- preparation of raw materials for production;

- preparation of semi-finished sand;

- preparation of confectionery mass;

- molding from the confectionery mass of the cake;

- decoration;

- packaging, labeling, storage and transportation.

Consider these steps in more detail.

Preparation of raw materials for production.

Raw materials are prepared in accordance with the relevant section of the “Collection of technological instructions for the production of flour confectionery”, “Instructions for the prevention of foreign objects from entering the products at the enterprises of the confectionery industry”. Cakes must comply with the requirements of technical conditions and be prepared according to recipes and technological instructions in compliance with the requirements for production and technological processes established by the technical regulations of TR TS 021/2011 and other regulatory legal acts of the Russian Federation.

Cooking sand cake mix.

The fat-containing component (T = 10-14 ° C), the sugar-containing component (T = 17-20 ° C) are loaded into the dough mixer and mixed for 10-15 minutes until the crystals of the sugar-containing component are dissolved and a white fluffy mass is formed, melange is poured into a thin stream egg (T = 6-10 ° C) or pour reconstituted egg powder and mix for 5-15 minutes. Then add wheat flour of the highest grade or wheat flour of the first grade (T = 13-19 ° C), combined with a baking powder, mix for 5-10 minutes. The dough is kept for 30-40 minutes in a workshop. Humidity test 16-18%. The prepared shortcrust pastry is passed through a meat grinder with small cells (d = 3-10 mm), carefully laid out on sheets with a thickness of 10-15 mm, baked at a temperature of 210-230 ° C for 10-30 minutes, cooled to a temperature of no more than 25 ° C in the workshop. After grinding the sand semi-finished product receive crumbs of the optimal fraction from 3 to 10 mm

In this case, the fat-containing component is selected from the group consisting of margarine, special-purpose fat, butter, cream spread.

 In this case, the sugar-containing component is selected from the group consisting of granulated sugar, powdered sugar, fructose, sucralose.

In this case, the baking powder is selected from the group comprising sodium carbonate, sodium bicarbonate, baking powder.

Cooking confectionery mass.

Sand semi-finished product is combined with a binder (T = 20-25 ° C) to prepare a confectionery mass, mixed in a dough mixer for 1-1.5 minutes.

In this case, the binder for the preparation of the confectionery mass is selected from the group consisting of condensed milk-containing product with sugar “Varenka”, canned food condensed with milk fat replacer, condensed milk with boiled sugar, boiled milk-containing product.

Forming a cake from the confectionery mass.

The finished confectionery mass is molded into a product of the correct conical shape in the form of a slide using a manual or automatic molding press. Cakes are made with condensed milk with boiled sugar or chocolate icing. Boiled or chocolate icing, condensed with sugar, is applied to the surface of the cake in the form of a lattice, squeezing out of a deposit bag with a narrow end cut no more than 2 mm. Draw straight stripes in a horizontal line from right to left and back at a distance of 2-6 mm from each other, while covering no more than 50% of the cake’s height. Then, at an angle of 90 °, intersecting strips are applied using the same technique. The number of strips in both directions is not more than 8 pieces.

Dressing.

A sprinkle selected from the group consisting of chocolate in the form of flakes or drops, nuts, candied fruits, extruded rice balls is applied to the top of the cake.

Packaging, labeling, storage and transportation.

Next, they make the packaging of ready-made shortcakes in corrugated paper capsules, mark them, send them for storage, and then for transportation.

Table 1 presents the values of the parameters used in the proposed method for the manufacture of shortcake.

Table 1

Table 1 shows the values of the parameters of all stages of production at which the implementation of the method of manufacturing a shortcake was carried out. In the indicated ranges of values, high aromatic - organoleptic, physico-chemical, microbiological properties were provided.

Studies were conducted on compliance with the main organoleptic characteristics of sand cake samples (sample 1, made according to the qualitative and quantitative composition of example 1 by the method with parameters I, presented in table 1; sample 2, made according to the qualitative and quantitative composition of example 6 by the method with parameters III are presented in table 1; and sample 3 made according to the qualitative and quantitative composition of example 12 by the method with the parameters V presented in table 1, and e 2 samples of competing products).

An organoleptic analysis was carried out with the involvement of a group of selected evaluators (tasting commission) in the amount of 50 people.

The opinion of the tasting committee, typical organoleptic characteristics of the samples of the claimed cakes in comparison with competitive samples are presented in table 2.

table 2

According to the results of testing the taste and appearance, according to the parameters indicated in Table 2, sand cakes made in accordance with samples 1, 2, 3 have advantages over competitive products 1 and 2.

The shortcakes claimed in the present invention have a homemade natural taste, delicate binder texture, an excellent balance of the amount of sand cake and binder, while crumbs of sand cake are evenly distributed throughout the cake, do not soak in bulk, while maintaining a pleasant crunch.

Thus, the organoleptic analysis of the tasting committee showed that the recipes for making shortcake according to samples 1, 2 and 3 are considered acceptable. Samples have improved compared to competitive samples 1 and 2 characteristics in terms of consistency and flavor indicators.

Claims (8)

1. A method of manufacturing a shortcake cake, including the steps of preparing raw materials, preparing a cake mix, preparing a cake mass, molding a cake from a cake mass and decorating it, while at the stage of preparing a cake cake mix a fat-containing component is loaded, a melange is poured into the mixture or the recovered egg powder is poured and mixed, added wheat flour combined with a baking powder, mixed with the rest of the components to obtain a dough containing in as the initial components in wt.%: wheat flour - 30.0-60.0; fat-containing component - 12.0-30.0; sugar-containing component - 7.0-20.0; egg melange or egg powder - 1.0-8.0; baking powder - 0.03-0.08; water - the rest, followed by passing the resulting test through a meat grinder, laying it on sheets with a thickness of 10-15 mm and baking by heating at a temperature of 210-230 ° C for 10-30 minutes and further cooling to a temperature of no more than 25 ° C and subsequent grinding to obtain crumbs with a fraction of 3-10 mm, at the stage of preparation of the confectionery mass, the crushed sand cake mix is connected with a binder in an amount of 20.0-45.0 wt.%, at the stage of forming a cake from the confectionery mass, the product is formed in the correct conical shape ide slides. 2. The method according to claim 1, in which the fat-containing component is selected from the group consisting of margarine, or special-purpose fat, or butter, or creamy spread. 3. The method according to any one of claims 1, 2, in which the sugar-containing component is selected from the group consisting of granulated sugar, powdered sugar, fructose, sucralose. 4. The method according to any one of claims 1 to 3, in which the baking powder is selected from the group comprising sodium carbonate, sodium bicarbonate, baking powder. 5. The method according to any one of claims 1 to 4, in which the binder for the preparation of the confectionery mass is selected from the group consisting of condensed milk-containing product with sugar "Varenka", canned food condensed with a milk fat replacer, condensed milk with boiled sugar, milk-containing product with sugar boiled. 6. The method according to any one of claims 1 to 5, in which, at the decoration stage, milk condensed with boiled sugar or chocolate icing is applied to the top of the cake in an amount of 3.0-7.0 wt.% In the form of a lattice, by squeezing from a deposit bag with a slice of the narrow end of not more than 2 mm, while straight stripes are drawn along the horizontal line from right to left and back at a distance of 2-6 mm from each other and intersecting strips are applied at an angle of 90 °. 7. The method according to any one of claims 1 to 6, in which an additional topping is applied in an amount of 0.5-3.0 wt.%, Wherein the topping is selected from the group consisting of chocolate in the form of flakes or drops, nuts, candied fruit, extruded rice balls. 8. The method according to any one of claims 6, 7, in which milk condensed with sugar, boiled or chocolate icing is applied from above by coating not more than 50% of the surface of the cake.