RU2720253C1 - Enriched spongecake semi-finished product and method of preparation thereof - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. Disclosed are enriched spongecake semi-finished product and method of its preparation. One-enriched spongecake semi-finished product is made of chicken eggs, sugar sand, oat flour, chokeberry powder and cocoa powder at the following initial components ratio, wt. %: chicken eggs - 48.7, sugar sand - 25.6, flour oatmeal - 20.5–24.4, black chokeberry powder - 1.05–2.6, cocoa powder - 0.25–2.6. In the method of preparation of a spongecake semi-finished product, oat flour and ground chokeberry powder are sieved through a sieve with a cell diameter of not more than 2 mm. Yolks are separately beaten with 2/3 parts of sugar sand and proteins with 1/3 part of granulated sugar. Whipped protein mass is added to the beaten yolk mass and mixed. One adds sifted oat flour, ground chokeberries powder and cocoa powder into the produced mass and kneads dough. One performs the prepared dough moulding and baking in the preheated oven to 180 °C during 30 minutes. Prepared biscuit semi-finished product is removed from the oven and left in the mould for cooling for 10 minutes, then removed from the mould and laid on the grate for complete cooling and removal of excessive moisture.EFFECT: group of inventions allows to produce a product of reduced caloric content, with high organoleptic indices and improved mineral composition, to reduce duration of baking and to slow down hardening process.2 cl, 7 tbl, 3 ex

Description

The invention relates to the food industry, namely the production of flour confectionery products, and can be used in the confectionery industry and at public catering enterprises for the preparation of biscuit cake mixes for cakes and pastries. The biscuit cake mix includes: oat flour, eggs with separated yolks and proteins, granulated sugar, powdered fruit of chopped aronia, cocoa powder.

A known method of cooking biscuit semi-finished products (RF Patent No. 2359461), which includes churning eggs with sugar, introducing into the egg-sugar mass of premium wheat flour, kneading dough, molding and baking. After 1-2 minutes of churning of the egg-sugar mass, Okara soybean fortifier is additionally added to it in the amount of 3-4% by weight of the dough, aged in drinking water at a temperature of 30 ° C for 10-15 minutes at a ratio of enrichment and water 1 : 3. The resulting mass is knocked down for another 5 minutes at a rotational speed of the kneading organ of 14 s ^-1 . Kneading the test is carried out with the appropriate choice of the ratio of components. Baking the dough is carried out at a temperature of 180 ° C for 7-10 minutes, then the temperature is increased to 200 ° C and baking is continued for another 25-40 minutes.

The disadvantage of the above biscuit semi-finished product and the method of its preparation is its increased calorie content, unstable quality and the need to introduce expensive components, not enough rich mineral composition, baking time.

A known method of cooking biscuits (Technology for the production of public catering: A textbook for technol. Fac. Trade universities / Aleshina L. M., Mglinets A.I., Ratushny A.S. et al. - 2nd ed., Revised. and add. - M .: Economics, 1981. - S. 369-372), which includes the preparation of dough by beating eggs / melange / with sugar and kneading whipped mass with flour and flavorings. Flour is taken with a low gluten content (up to 28%), so as not to get a dense finely porous crumb. In addition, starch is added to the dough in an amount of 20% by weight of wheat flour in order to reduce the amount of gluten, to give the dough plasticity, and to the finished biscuit crumbly and dry consistency. The closest in technical essence is the cold method of making biscuit dough, in which in the bowl eggs or melange, granulated sugar are loaded into the whipping machine and whipped first at low speed of the machine, and then at large for 30-40 minutes until the volume increases by 2.5-3 times. Before the end of beating, when the mass becomes light cream in color and sugar is completely dissolved, flavorings are added and flour mixed with potato starch is added in two or three doses and mixed, formed and baked in baking ovens at a temperature of 195-200 ° C first for 50 minutes, and then at a temperature of 205-225 ° C.
The disadvantage of the described method is that for the preparation of a biscuit of the appropriate consistency it is necessary to use only flour with a low gluten content, which leads to the need for additional costs for the use of starch, unstable product quality and low nutritional value of the finished product, insufficiently rich mineral composition and duration of baking.

The technical result is aimed at obtaining a product of low calorie content, with improved mineral composition and quality indicators of semi-finished products, reducing the duration of baking and slowing down the staling process.

The technical result is achieved by the fact that the method of preparing a biscuit cake mix enriched includes sifting oat flour and powdered chokeberry powder through a sieve with a mesh diameter of not more than 2 mm, preparing eggs (washing, drying and separating the yolks from the proteins), whipping the yolks in a whipping machine from 2/3 of granulated sugar until the sugar crystals are completely dissolved and a light and thick mass is obtained, the proteins are whipped separately to stable peaks, the remaining sugar is added to the whipped proteins, and whipping to a gloss and denser consistency, adding whipped protein mass to yolk and mixing at low speeds, gradually adding sifted oatmeal, crushed powder from aronia and cocoa powder and mixing at high speeds (mixing is carried out from the edge of the container to the center), molding prepared dough and baking in a preheated to 180 ° С oven for 30 minutes, cooling the finished biscuit in the form for 10 minutes, removing their shape and putting it on the wire rack for complete cooling and removal of excess moisture, in the following ratio of components, wt.%:

name of raw materials The content of components,% Chicken eggs (fresh) 48.7 Granulated sugar 25.6 Oat flour 20.5-24.4 Chokeberry Powder 1.05-2.6 Cocoa powder 0.25-2.6

Deviation in the formulation ± 0.1% wt. the content of the main ingredients (oatmeal, eggs (fresh), granulated sugar) does not cause significant changes in the properties of the finished product.

Oatmeal contains all amino acids essential for the human body, including tyrosine and choline, calcium and phosphoric mineral salts, enzymes, essential oil and easily digestible carbohydrates; it is rich in vitamins B, E, PP, and trace elements, including silicon, normalizing metabolism.

The most important components of oatmeal are mucous substances that normalize the functioning of the gastrointestinal tract, dietary fiber, which have an effect on the level of cholesterol in the blood, and antioxidants, which slow down the aging process and excrete toxins, due to their fiber and easily digestible proteins, it allows the restoration of damaged tissues in the body.

Aronia powder was introduced into the biscuit cake mix to increase the nutritional value of the finished product.

The fruits of chokeberry (chokeberry) contain a significant amount of anthocyanins, which give the berries a dark purple color and have antioxidant properties: they neutralize free oxygen radicals that can cause cellular mutations.

“Tannins” (tannins), which are part of the fruit, bind carcinogens and reduce the risk of tumor formation.

The fruits of chokeberry are quite low in calories - only 55 kcal per 100 g - and are rich in vitamins and minerals.

The fruits of Chokeberry are able to accumulate iodine, which is absorbed by the roots from the soil. Thus, the content of this microelement depends on the region of growth: the richer the soil iodine, the more it is in the fruits, and the higher the benefits of berries.

Pectins, which are part of the chokeberry, contribute to the removal of radioactive substances, heavy metals, and also harmful bacteria from the body; pectins also improve the activity of the intestines and kidneys, have a good bile and diuretic effect.

Chokeberry, eaten, can lower bad cholesterol and stabilize blood pressure. A good effect is shown by the use of chokeberry with rheumatism and various types of allergies. Treatment for chokeberry is indicated for people suffering from disorders of the endocrine system, since a large amount of iodine in chokeberry juice is a truly invaluable quality in cases of impaired thyroid function. Gastritis with low acidity is easier if you regularly include fresh fruits, infusion or tea based on chokeberry on the menu. Plant materials have the ability to: enhance intestinal motility; accelerate the passage of food through it; actively cleanse of toxins; have a mild antibacterial effect; prevent exacerbation of the disease. The benefits of chokeberry for immunity are invaluable. Even in small quantities, the fruits will help strengthen the body's defenses and support it during seasonal colds, with a busy schedule of life, in stressful situations. Berries with a pleasant sweet-tart taste evoke appetite and stimulate the production of gastric juice, therefore, if there are no other contraindications, the beneficial properties of chokeberry will be in demand in the process of rehabilitation after serious illness, older people and weakened children.

The cooking process begins with sifting oatmeal and crushed powder from chokeberry through a sieve with a mesh diameter of not more than 2 mm, preparing eggs (washing, drying and separating the yolks from the proteins). Beat the yolks in a whipping machine with 2/3 parts of granulated sugar until the sugar crystals are completely dissolved and get a light and thick mass for 15-20 minutes. Separately, beat the proteins to stable peaks, then add the remaining 1/3 of the granulated sugar to the beaten proteins and beat to a gloss and a denser consistency (10-15 minutes). Whipped proteins are added to the yolk mass and mixed at low speeds (5-8 sec.), Gradually adding sifted oatmeal flour, chopped aronia powder and cocoa powder. Mixing is carried out at high speeds (mixing is carried out from the edge of the container to the center) until a homogeneous mass is obtained. The prepared dough is molded (no later than 15 minutes after kneading the dough) and baked in an oven preheated to 180 ° C for 30 minutes. The finished biscuit cake mix is removed from the oven and left in a cooling mold for 10 minutes, then their molds are removed and laid out on a wire rack to cool completely and remove excess moisture.

Example 1

The cooking process begins with sifting oatmeal and crushed powder from chokeberry through a sieve with a mesh diameter of not more than 2 mm, preparing eggs (washing, drying and separating the yolks from the proteins). Beat the yolks in a whipping machine with 2/3 parts of granulated sugar until the sugar crystals are completely dissolved and get a light and thick mass for 15-20 minutes. Separately, beat the proteins to stable peaks, then add the remaining 1/3 of the granulated sugar to the beaten proteins and beat to a gloss and a denser consistency (10-15 minutes). Whipped proteins are added to the yolk mass and mixed at low speeds (5-8 seconds), gradually adding 95 g sifted oatmeal powder, 4 g powdered chokeberry and 1 g cocoa powder. Stirring is carried out at high speeds (stirring is carried out from edge of the container to the center) until a homogeneous mass is obtained. The prepared dough is molded (no later than 15 minutes after kneading the dough) and baked in the oven preheated to 180 ° C for 30 minutes. The finished biscuit cake mix is removed from the oven and left in a cooling mold for 10 minutes, then their molds are removed and laid out on a wire rack to cool completely and remove excess moisture.

name of raw materials The content of components,% Chicken eggs (fresh) 48.7 Granulated sugar 25.6 Oat flour 24.4 Chokeberry Powder 1.05 Cocoa powder 48.7

Example 2

The cooking process begins with sifting oatmeal and crushed powder from chokeberry through a sieve with a mesh diameter of not more than 2 mm, preparing eggs (washing, drying and separating the yolks from the proteins). Beat the yolks in a whipping machine with 2/3 parts of granulated sugar until the sugar crystals are completely dissolved and get a light and thick mass for 15-20 minutes. Separately, beat the proteins to stable peaks, then add the remaining 1/3 of the granulated sugar to the beaten proteins and beat to a gloss and a denser consistency (10-15 minutes). Whipped proteins are added to the yolk mass and mixed at low speeds (5-8 seconds), gradually adding 90 g sifted oatmeal powder, 5 g of powdered aronia and 5 g of cocoa powder. Stirring is carried out at high speeds (mixing is carried out from the edge capacity to the center) until a homogeneous mass is obtained. The prepared dough is molded (no later than 15 minutes after kneading the dough) and baked in the oven preheated to 180 ° C for 30 minutes. The finished biscuit cake mix is removed from the oven and left in a cooling mold for 10 minutes, then their molds are removed and laid out on a wire rack to cool completely and remove excess moisture.

name of raw materials The content of components,% Chicken eggs (fresh) 48.7 Granulated sugar 25.6 Oat flour 23.0 Chokeberry Powder 1.35 Cocoa powder 1.35

Example 3

The cooking process begins with sifting oatmeal and crushed powder from chokeberry through a sieve with a mesh diameter of not more than 2 mm, preparing eggs (washing, drying and separating the yolks from the proteins). Beat the yolks in a whipping machine with 2/3 parts of granulated sugar until the sugar crystals are completely dissolved and get a light and thick mass for 15-20 minutes. Separately, beat the proteins to stable peaks, then add the remaining 1/3 of the granulated sugar to the beaten proteins and beat to a gloss and a denser consistency (10-15 minutes). The whipped proteins are added to the yolk mass and mixed at low speeds (5-8 sec.), Gradually adding 80 g sifted oatmeal flour, chopped aronia powder 10 g and cocoa powder 10 g. Mixing is carried out at high speeds (mixing is carried out from the edge of the container to the center) until a homogeneous mass is obtained. The prepared dough is molded (no later than 15 minutes after kneading the dough) and baked in the oven preheated to 180 ° C for 30 minutes. The finished biscuit cake mix is removed from the oven and left in a cooling mold for 10 minutes, then their molds are removed and laid out on a wire rack to cool completely and remove excess moisture.

name of raw materials The content of components,% Chicken eggs (fresh) 48.7 Granulated sugar 25.6 Oat flour 20.5 Chokeberry Powder 2.6 Cocoa powder 2.6

Nutrient % of normal GOST Biscuit Example 1 Example 2 Example 3 Calories (kcal) 19.3 19.1 19.0 18.5 Protein (g) 10.9 11.8 11.9 11.8 Fats (g) 7.9 10.0 10,2 10,2 Carbohydrates (g) 36.7 33.8 33.7 33.1 Dietary fiber (g) 3.0 5.5 7.5 9.5 Vitamin A, RE (mcg) 8.7 8.9 8.9 9.2 b-carotene (mg) - 0.3 0.3 0.6 Vitamin B1, thiamine (mg) 4.6 7 6.7 6.3 Vitamin B2, Riboflavin (mg) 13,4 13.7 13.8 13.9 Vitamin B4, Choline (mg) 29.2 28.6 28.7 28.7 Vitamin B5 Pantothenic (mg) 16,2 14.9 15.0 15.1 Vitamin B6, pyridoxine (mg) 4.6 4.2 4.3 4.4 Vitamin B9, folates (mcg) 7.7 5.7 5.8 5.9 Vitamin B12, cobalamin (mcg) 14.5 14.5 14.5 14.5 Vitamin C, Ascorbic (mg) - 0.2 0.2 0.4 Vitamin E, alpha tocopherol, TE (mg) 3,5 6.0 5.9 5.7 Vitamin K, phylloquinone (mcg) 0.2 0.1 0.2 0.2 Vitamin PP, NE (mg) 1.7 5.5 5.3 5,0 Potassium K (mg) 4.2 5.5 6.2 6.7 Calcium Ca (mg) 3.3 4.2 4.3 4.4 Magnesium, Mg (mg) 3,1 8.2 9.5 10,4 Sodium, Na (mg) 5,4 5.7 5.7 5.7 Phosphorus, Ph (mg) 15,5 22.8 23,4 23.6 Iron, Fe (mg) 7.0 10.1 10.8 11,4 Manganese, Mn (mg) 11.2 0.7 3,1 5,6 Copper, Cu (mcg) 8.3 3,5 8.4 13,2 Selenium, Se (mcg) 34.0 27,2 27.5 27.9 Zinc, Zn (mg) 7.4 5.2 6.0 6.7

The use of oat flour and chokeberry powder in the production of semi-finished biscuit allows you to reduce calories and improve the vitamin and mineral composition of the product.

Semi-finished biscuit enriched according to all organoleptic indicators corresponds to OST 10-060-95 Cakes and pastries. Technical conditions

Organoleptic indicators of biscuit semi-finished products

Name
indicator OST norm 10-060-95 Example 1 Example 2 Example 3 Taste Corresponding to this product name without extraneous taste pleasant taste with a touch of oatmeal pleasant taste with a touch of oatmeal pleasant taste with a touch of oatmeal Scent Odorless products matching this name characteristic of a product with a light aroma of oatmeal pleasant aroma with a slight aroma of oatmeal pleasant aroma with a slight aroma of oatmeal Crumb Well baked, without hardening and no trace of impurity well baked well baked slightly wet Porosity Homogeneous, well developed homogeneous, well developed homogeneous, well developed homogeneous, well developed The form Corresponding to this product name, without damage Corresponding to this product name, without damage Corresponding to this product name, without damage Corresponding to this product name, without damage Crust condition Smooth thin upper crust, golden color. No burntness allowed pale, gray-green pale, golden brown with a grayish tint pale, golden brown with a grayish tint Elasticity Elastic crumb. When pressed with fingers, it compresses, when released, it returns to its original state Elastic crumb. When pressed with fingers, it compresses, when released, it returns to its original state Elastic crumb. When pressed with fingers, it compresses, when released, it returns to its original state Elastic crumb. When pressed with fingers, it compresses, when released, it returns to its original state

The complete replacement of oatmeal wheat flour and the addition of chokeberry powder and cocoa powder made it possible to obtain biscuit semi-finished products with high organoleptic characteristics: the products had a pleasant taste and aroma with a slight aftertaste and aroma of oatmeal, without extraneous smacks and odors. An increase in the powder of chokeberry fruits and cocoa powder to 10 g did not significantly affect the taste of the biscuit cake mix. The porosity of the products is developed and uniform around the perimeter. Crust - golden brown with a grayish tint. The crumb of the samples is slightly moist due to the addition of oatmeal, rich in dietary fiber with water-retaining properties.

Example 2 with 90 g of oatmeal and the addition of 5 g of chokeberry powder and 5 g of cocoa powder has the best organoleptic characteristics.

Physico-chemical quality indicators of the biscuit cake mix of wild-growing fruit and vegetable raw materials

Name
indicator Example 1 Example 2 Example 3 Moisture content, % 24.2 23,4 22.6 Alkalinity, deg. 0.3 0.3 0.3 Porosity,% 62.3 62.5 62.6

From the results of a study of the physicochemical quality indicators of the developed biscuit semi-finished products using oat flour and powder of chokeberry and cocoa powder, it is seen that the mass fraction of moisture decreases with an increase in the proportion of introduced powder of chokeberry fruit. This can be explained by the fact that the content of the main ingredient - oatmeal - is reduced due to its replacement with fruit powders. By its nature, oatmeal contains a large amount of dietary fiber, which has a water-holding ability, therefore, with a decrease in the amount of oatmeal, and in turn, an increase in the powder of chokeberry fruits, their moisture content in products decreases.

The introduced ingredients do not affect porosity.

Semi-finished biscuit foods were stored at a temperature of 18 ° C and a relative humidity of 75%, i.e. in conditions close to production.

The rate and level of decrease in the moisture content of biscuit semi-finished products differ slightly from each other. In general, the staling process is quite slow, which is associated with the replacement of premium wheat flour with oatmeal, rich in dietary fiber with moisture-retaining properties.

According to the results obtained during the study, it was found that the recommended shelf life is not more than 96 hours (4 days).

Duration of storage, day Humidity% Example 1 Example 2 Example 3 1 24.2 23,4 22.6 2 23.8 22.3 21,2 3 23.0 21.0 20.3 4 22.2 20,4 19.5 5 21,4 19.7 18,4

Claims (3)

1. The biscuit cake mix enriched, characterized in that it is made from chicken eggs, granulated sugar, oat flour, crushed powder from aronia and cocoa powder in the following ratio of starting components, wt.%: chicken eggs 48.7 granulated sugar 25.6 oatmeal 20.5-24.4 chokeberry fruit powder 1.05-2.6 cocoa powder 0.25-2.6 2. A method of preparing a biscuit cake mix enriched in accordance with claim 1, characterized in that oat flour and powdered aronia powder are sifted through a sieve with a cell diameter of not more than 2 mm, whisk yolks with 2/3 parts of granulated sugar and protein with 1/3 separately part of granulated sugar, the whipped protein mass is added to the whipped yolk mass and mixed, the sifted oat flour, the crushed powder of aronia and cocoa powder are added to the resulting mass and the dough is kneaded, the cooked cake is molded Ta and baked in a preheated 180 ° C oven for 30 minutes, the finished biscuit semifinished product is removed from the oven and allowed to form to cool for 10 min, then removed from the mold and spread on grate to complete cooling and removal of excess moisture.