RU2769842C1 - Composition for the production of cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of flour confectionery, and can be used for the production of cake. A composition for the production of a cake is proposed, containing wheat flour of the highest grade, granulated sugar, melange, baking powder, table salt, as well as an additive from sea buckthorn berries, and it additionally contains milk in an amount of 72.5% by weight of the flour, in addition, for cooking additives, the content of which is 30-45% by weight of flour, quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1:1 in a water bath at a temperature of 35-55°C for 7-13 minutes, with the following content of components, g/kg of flour: wheat flour of the highest grade - 1000.0; granulated sugar - 650.0; melange - 300.0; baking powder - 20.0; table salt - 5.0; supplement from sea buckthorn berries - 300-450; milk - 725.0.

EFFECT: invention is expressed in improving the organoleptic characteristics by giving the finished products a yellow-orange color, the taste and aroma of sea buckthorn while providing high physical and chemical indicators, as well as expanding the range of flour confectionery products that do not contain animal fats.

1 cl, 4 dwg, 5 tbl

Description

The invention relates to the food industry, in particular to the production of flour confectionery, and can be used for the production of cake.

A known composition for the production of flour confectionery products containing flour, sugar, melange, fats and sea buckthorn powder (see RF patent No. 2650903, IPC A21D 2/36, A21D 13/80, publication date 04/18/2018).

The disadvantage of the analogue is the addition of sea buckthorn powder, which, as a result of prolonged exposure to temperature and oxygen, has lost a large percentage of carotenoids.

As the closest analogue, a composition for the production of a cake containing wheat flour of the highest grade, butter, granulated sugar, melange, table salt, ammonium carbonate, as well as an additive from sea buckthorn in the form of a powder was adopted (see RF patent No. 2621549, IPC A21D 13 /80, publication date 06/06/2017).

The disadvantage of the closest analogue is the presence of butter in the composition, which increases cholesterol levels, as well as the lack of information about the organoleptic characteristics of the finished product.

The task to be solved by the claimed invention is the development of a recipe for a cake with the addition of a food additive from sea buckthorn, which makes it possible to expand the range of flour confectionery products.

The technical result, which manifests itself in solving the problem, is expressed in improving the organoleptic characteristics by giving the finished products a yellow-orange color, the taste and aroma of sea buckthorn while providing high physical and chemical indicators, as well as expanding the range of flour confectionery products that do not contain animal fats.

The problem is solved by the fact that the composition for the production of a cake containing wheat flour of the highest grade, granulated sugar, melange, baking powder, table salt, as well as an additive from sea buckthorn berries is characterized in that it additionally contains milk in the amount of 72.5% by weight of the flour , in addition, to prepare an additive, the content of which is 30-45% by weight of flour, quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in water bath at a temperature of 35-55°C for 7-13 minutes, with the following content of components, g/kg of flour:

wheat flour of the highest grade - 1000.0;

granulated sugar - 650.0;

melange - 300.0;

baking powder - 20.0;

table salt - 5.0;

sea buckthorn berry supplement - 300-450;

milk - 725.0.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinctive features of the claims solve the following functional tasks.

Signs “[composition] additionally contains milk in an amount of 72.5% by weight of flour ... with the following content of components, g / kg of flour:

wheat flour of the highest grade - 1000.0;

granulated sugar - 650.0;

melange - 300.0;

baking powder - 20.0;

table salt - 5.0;

sea buckthorn berry supplement - 300-450;

milk - 725.0 "

contribute to the improvement of organoleptic characteristics while providing high physical and chemical indicators, and also allow expanding the range of flour confectionery products that do not contain animal fats.

The attribute “the content [of sea buckthorn berries] is 30-45% by weight of flour” gives the finished product a yellow-orange color, taste and aroma of sea buckthorn.

Signs “for the preparation of an additive ... quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35-55 ° C for 7-13 minutes” describe the technology for preparing an additive from sea buckthorn berries.

In FIG. profilograms of cupcakes are given.

Cupcakes are prepared on standard equipment using standard technology from the following raw materials:

wheat flour of the highest grade - GOST 26574-2017;

granulated sugar - GOST 33222-2015;

melange - GOST 30363-2013;

baking powder - GOST 32802-2014;

table salt - GOST R 51574-2018;

sunflower oil - GOST 1129-2013;

quick-frozen sea buckthorn - GOST 33823-2016;

milk - TR CU 033/2013.

An additive is preliminarily prepared, for which the quick-frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state in a mashing machine, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35-55 ° C for 7-13 minutes.

Dry components (wheat flour of the highest grade, table salt, granulated sugar and baking powder) are sifted through a sieve with a mesh size of 2.5 mm.

Melange is defrosted at 20°C, filtered through a sieve and mixed with milk. Sea-buckthorn berries are added to the egg-milk mixture.

The resulting liquid base is poured into a mixture of dry ingredients and gently mixed at a speed of 150-200 rpm for 5-10 minutes until a lumpy dough is formed.

Pour the dough into the prepared molds to 2/3 of the height. Cakes are baked at a temperature of 200°C for 20-25 minutes and after cooking they are kept at 25°C until completely cooled.

Cake recipes are shown in Table 1.

Table 1

Cupcake Recipes

Component name Content of components, g/kg of flour The control The content of the additive from sea buckthorn berries,% of the mass of flour thirty 45 60 Wheat flour of the highest grade 1000.0 1000.0 1000.0 1000.0 granulated sugar 650.0 650.0 650.0 650.0 Melange 300.0 300.0 300.0 300.0 Baking powder 20.0 20.0 20.0 20.0 Salt 5.0 5.0 5.0 5.0 Vegetable oil 300.0 - - - Sea buckthorn berry supplement - 300.0 450.0 600.0 Milk 725.0 725.0 725.0 725.0 Finished product output 3000.0 3000.0 3150.0 3300.0

Organoleptic characteristics of cakes are shown in table 2.

table 2

Organoleptic characteristics of cupcakes

Indicator Control sample The content of the additive from sea buckthorn berries,% of the mass of flour thirty 45 60 Colour Products light brown Products orange Products orange Products bright orange Taste Products rich, sweet Products rich with a taste of sea buckthorn, sweet Products rich with a taste of sea buckthorn, sweet Products rich, sea buckthorn, sweet Smell Butter products Products sea buckthorn, rich Products sea buckthorn, rich Products sea buckthorn, rich Surface Convex, with characteristic cracks Convex, with characteristic cracks Convex, with characteristic cracks Convex, with characteristic cracks View at the break Baked product, without lumps and traces of unmixed Baked product, without lumps and traces of unmixed Baked product, without lumps and traces of unmixed Baked product with lumps Porosity Uniform, fine pores Uniform, fine pores Uniform, fine pores Uniform, fine pores Structure Soft, bound, loosened, porous Soft, bound, loosened, porous Soft, bound, loosened, porous Soft, loose, loose, porous The form Correct, with a convex upper surface Correct, with a convex upper surface Correct, with a convex upper surface Correct, with a convex upper surface

Based on the data in Table 2 and FIG. the following conclusions can be drawn:

- with an increase in the amount of the additive made from sea buckthorn berries, the color of finished products and the taste of sea buckthorn become more intense;

- when the content of the additive from sea buckthorn berries goes beyond the declared values, the organoleptic characteristics deteriorate.

Information about the nutritional and energy value of muffins with the declared content of sea buckthorn berries is presented in Table 3.

Table 3

Nutritional and energy value of cupcakes

with the declared content of the additive from sea buckthorn berries

Name of flour confectionery Content, g/100 g Energy value, kcal/100 g squirrels fats carbohydrates Cupcakes containing additives from sea buckthorn berries 30-45% by weight of flour 4.7±0.5 13.9±0.5 45.6±0.5 325.7±10.0

Physico-chemical parameters of cakes with the declared content of sea buckthorn berries and a control sample are presented in Table 4.

Table 4

Physical and chemical indicators of cupcakes with the declared content of additives from sea buckthorn berries and a control sample

Name of indicator Cupcakes containing additives from sea buckthorn berries 30-45% by weight of flour Control sample Standard values Normative documents Mass fraction of moisture, %, no more 27.8 26.3 40 GOST R 57937-2017 p.4.2 Porosity, %, not less 55.5 58.5 54 GOST 26983-2015 p.4.2.3 Acidity, hail, no more 1.4 0.4 3 GOST R 57937-2017 p.4.2

The content of carotenoids in muffins with the declared content of sea buckthorn berries is presented in Table 5.

Table 5

The content of carotenoids in muffins

with the declared content of the additive from sea buckthorn berries

Name of flour confectionery Content of carotenoids, mg/100 g Cupcakes containing additives from sea buckthorn berries 30-45% by weight of flour 0.177±0.005

Thus, the claimed composition makes it possible to obtain cakes without animal fat content with improved organoleptic characteristics (yellow-orange color, taste and aroma of sea buckthorn) and high physicochemical parameters.

Claims (2)

Composition for the production of a cake containing wheat flour of the highest grade, granulated sugar, melange, baking powder, table salt, as well as an additive from sea buckthorn berries, characterized in that it additionally contains milk in an amount of 72.5% by weight of the flour, in addition, for preparation of an additive, the content of which is 30-45% by weight of flour, frozen sea buckthorn berries are thawed, crushed together with the released liquid, the pulp is separated and homogenized to a puree state, which is extracted with sunflower oil at a mass ratio of 1: 1 in a water bath at a temperature of 35- 55°C for 7-13 minutes, with the following content of components, g/kg of flour: premium wheat flour 1000.0 granulated sugar 650.0 melange 300.0 baking powder 20.0 table salt 5.0 sea buckthorn berry supplement 300-450 milk 725.0

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