RU2817794C1 - Method of producing functional butter jigging cookie - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of flour confectionary products, in particular, functional butter jigging cookies. Method for production of functional butter jigging cookies involves preparation of recipe mixture, dough kneading, dough pieces moulding, baking, cooling and packaging, at the same time into the recipe mixture obtained by beating margarine in plasticized form with sugar powder, egg solution with dry substances content of 12±0.1%, prepared by reconstituting egg powder in water with hydromodule of 1:7, and food salt. Butter-sugar-egg mixture is stirred until homogeneous for 1–2 minutes, then, without stopping whipping, at medium speed of mixers, a pre-prepared dry mixture of prime grade wheat flour, baking powder, ginger powder, turmeric, sesame and flax seeds is gradually added. Kneading of dough is carried out for 4–7 minutes to a homogeneous state, which is then formed by jigging, dough pieces are baked at temperature of 180±5 °C for 15–18 minutes. Cookies are prepared at the following ratio of recipe components, wt.%: prime grade wheat flour – 30.0–37.1, sugar powder – 19.0–21.0, beating margarine – 19.0–21.0, reconstituted egg powder – 14.0–16.0, turmeric powder – 0.6–0.7, ginger powder – 0.3–0.5, edible salt – 5.6–6.1, sesame seeds – 1.9–2.2, flax seeds – 1.9–2.1, baking powder – 0.4–0.6.

EFFECT: invention enables to obtain a ready product with a reduced content of easily digestible carbohydrates, lower caloric content, increased nutritive and biological value, as well as with improved organoleptic indices.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the production of flour confectionery products, in particular functional butter cookies.

The closest to the claimed invention in terms of technical essence and achieved result is a method for producing butter cookies (patent RU 2758508, IPC A21D 13/047, A21D 13/066, A21D 13/80, published 10/29/2021, Bulletin No. 31), including preparation of raw materials, kneading dough, molding dough pieces, baking, cooling and packaging cookies, characterized in that to prepare the dough, first beat margarine for 5 - 10 minutes until the volume increases by 1.5 - 2 times, then, without stopping churning, gradually add powdered sugar, beat the resulting mixture for 3 - 5 minutes, add pre-cooled and whipped reconstituted protein, baking powder, stir the mixture for 1 - 2 minutes to achieve a homogeneous state, after which gradually add a dry mixture of rice flour and coconut flakes, knead The dough is produced for 3 - 5 minutes at slow speeds until homogeneous, after which the dough is formed by depositing onto baking sheets, which are then placed in the oven, the dough pieces are baked at a temperature of 180 - 190 ^o C for 10 - 15 minutes, the cookies are prepared with the following ratio of prescription components, kg per 100 kg:

Gluten-free rice flour 45.45 – 48.00 Powdered sugar 21.82 – 21.62 coconut flakes 10.45 – 7.90 Dry egg white 2.47 – 2.27 Margarine for whipping 19.31 – 19.51 Baking powder 0.50 – 0.70

The disadvantages of this invention are the high calorie content, sugar content, and reduced nutritional and biological value of the cookies.

The technical objective of the invention is to develop a method for the production of functional buttery deposited cookies with a reduced content of easily digestible carbohydrates, lower calorie content, increased nutritional and biological value due to the addition of biologically active substances of natural dry spices (turmeric, ginger) and fortifiers of increased nutritional value (flax seeds, sesame) containing a significant amount of antioxidants, proteins, macro- and micronutrients, vitamins, dietary fiber and polyunsaturated fatty acids, which can improve the quality of cookies and improve their organoleptic characteristics (color, taste, aroma).

To solve the technical problem of the invention, a method for producing functional buttery deposited cookies is proposed, including preparing raw materials, preparing a recipe mixture, kneading dough, molding dough pieces, baking, cooling and packaging, characterized in that the recipe mixture obtained by whipping margarine in plasticized form with powdered sugar, add an egg solution with a solids content of 12 ± 0.1%, prepared by reducing egg powder in water at a hydromodulus of 1:7, and edible salt, the oil-sugar-egg mixture is mixed until smooth in for 1-2 minutes, after which, without stopping beating, at medium speed of the mixers, gradually add a pre-prepared dry mixture of premium wheat flour, baking powder, ginger powder, turmeric, sesame seeds and flax, kneading the dough for 4 - 7 min until homogeneous, which is then molded by depositing, the dough pieces are baked at a temperature of 180 ± 5 ^o C for 15 - 18 minutes, cookies are prepared with the following ratio of recipe components, wt.%:

Premium wheat flour 30.0 – 37.1 Powdered sugar 19.0 – 21.0 Margarine for whipping 19.0 – 21.0 Reconstituted egg powder 14.0 – 16.0 Turmeric powder 0.6 – 0.7 Ginger powder 0.3 – 0.5 Table salt 5.6 – 6.1 Sesame seeds 1.9 – 2.2 Flax seeds 1.9 – 2.1 Baking powder 0.4 – 0.6

The technical result of the invention is the development of functional buttery deposited cookies using natural dry spices (turmeric and ginger) with high antioxidant activity and fortifiers of increased nutritional value (sesame seeds and flax), which allows to improve the quality of cookies by improving organoleptic characteristics (color, taste, aroma ), its nutritional and biological value, give the product functionality by introducing into its composition a significant amount of dietary fiber, antioxidants, proteins, macro- and micronutrients, vitamins and polyunsaturated fatty acids.

Turmeric is a natural spice with high antioxidant activity, comparable to vitamins C and E, which has anti-inflammatory and antibacterial properties, helps strengthen memory, and prevent Alzheimer's disease. It contains essential oils (3–5%) containing terpene compounds (zingiberene, sabinene, cineol, borneol, turmerone, methylacetylhexene), as well as proteins, starch, resin, gum arabic and lipids. Of the mineral substances, it contains minerals - calcium, iron, phosphorus and iodine. Turmeric contains vitamins of group B (B ₁ , B ₂ , B ₃ ) and C. The bright yellow-orange color of turmeric is due to the natural orange dye curcumin, which is highly soluble in fat - polyphenol C ₂₁ H ₂₀ O ₆ , which is contained in the spice in the form of alpha -iodine-curcumin. Unlike synthetic dyes, carcumin improves the functioning of the gastrointestinal tract, liver and cardiovascular system. When consuming turmeric, the activity of intestinal microflora increases and digestion improves. Turmeric has a choleretic, antiallergic effect, stops bleeding, promotes wound healing, and is recommended for diabetes, asthma and other diseases.

Ginger powder contains up to 4% essential oils, the main component of which is zingiberene (up to 70%), which gives the product a characteristic taste and aroma, and terpene compounds (zingiberol, camphene, cineole, citral). The sharp, pungent taste of ginger is due to the presence of a phenol-like substance - gingerol. Ginger powder also contains proteins (7.3%), carbohydrates (63.1%) (mainly in the form of starch), and fiber (2.0%). The mineral composition is represented by salts of magnesium, phosphorus, calcium, iron, sodium, potassium and zinc, the vitamin composition is represented by vitamins of group B (B1, B2), C and A. Biological active substances of ginger are phytosterols (15%), which have antioxidant, anti-inflammatory, antimicrobial properties , antispasmodic properties, can reduce cholesterol and blood sugar levels. Ginger powder is used for acute respiratory, cardiovascular diseases, influenza, and to improve overall tone.

Flax seeds are a source of complete vegetable protein, vitamins, microelements, fiber and Omega-3 polyunsaturated fatty acid. Due to its unique composition, flaxseed is considered a nutraceutical that promotes the health of the human body. It contains a sufficient amount of antioxidants, has antibacterial and antiviral properties, and is a powerful sorbent.

Sesame seeds are known for their anti-cancer effect; when consumed, the risk of cancer tumors is reduced and their development is also stopped. Oleic acid contained in sesame seeds helps lower blood cholesterol levels. The high content of niacin explains the positive effect of sesame seeds on brain activity.

The method for producing functional buttery deposited cookies is carried out as follows.

A recipe mixture is prepared by beating margarine in plasticized form with powdered sugar, into which an egg solution with a dry matter content of 12 ± 0.1%, prepared by reducing egg powder in water at a hydromodulus of 1:7, and table salt are gradually added. , the resulting butter-sugar-egg mixture is stirred until homogeneous for 1-2 minutes, after which, without stopping beating, at medium speed of the mixers, gradually add a pre-prepared dry mixture of premium wheat flour, baking powder, ginger powder, turmeric , sesame and flax seeds, kneading the dough is carried out for 4 - 7 minutes until homogeneous, which is then shaped by depositing, the dough pieces are baked at a temperature of 180 ± 5 ^o C for 15 - 18 minutes, cookies are prepared using the following ratio of recipe components, wt.%:

Premium wheat flour 30.0 – 37.1 Powdered sugar 19.0 – 21.0 Margarine for whipping 19.0 – 21.0 Reconstituted egg powder 14.0 – 16.0 Turmeric powder 0.6 – 0.7 Ginger powder 0.3 – 0.5 Table salt 5.6 – 6.1 Sesame seeds 1.9 – 2.2 Flax seeds 1.9 – 2.1 Baking powder 0.4 – 0.6

The method is illustrated by the following examples.

Example 1 (prototype).

To prepare rich gluten-free cookies, first beat margarine for 5 - 10 minutes until the volume increases by 1.5 - 2 times, then, without stopping churning, gradually add powdered sugar, beat the resulting mixture for 3 - 5 minutes, add pre-cooled and whipped reconstituted protein, baking powder, the mixture is stirred for 1 - 2 minutes to achieve a homogeneous state, after which a dry mixture of rice flour and coconut flakes is gradually added, the dough is kneaded for 3 - 5 minutes at slow speeds until smooth, after which the dough is shaped by depositing onto baking sheets, which are then placed in the oven, the dough pieces are baked at a temperature of 180 - 190 ^o C for 10 - 15 minutes, cookies are prepared with the following ratio of recipe components, wt. %:

Gluten-free rice flour 45.45 Powdered sugar 21.82 coconut flakes 10.45 Dry egg white 2.47 Margarine for whipping 19.31 Baking powder 0.50

The quality indicators of the dough, finished cookies, their nutritional and energy value are presented in table. 12.

Example 2.

A recipe mixture is prepared by beating 19.0 kg of margarine in plasticized form with 19.0 kg of powdered sugar, into which an egg solution with a solids content of 11.9% is gradually added, prepared by reducing egg powder in an amount of 1.75 kg in 12 .25 kg of water at a hydromodulus of 1:7, and 5.6 kg of table salt, the resulting butter-sugar-egg mixture is stirred until smooth for 2 minutes, after which, without stopping whipping, at medium speed of the mixers, gradually add a pre-prepared dry mixture of 37.1 kg of premium wheat flour, 0.4 kg of baking powder, 0.3 kg of ginger powder, 0.6 kg of turmeric powder, 1.9 kg of sesame seeds and 1.9 kg of flax seeds, The dough is kneaded for 7 minutes until homogeneous, which is then shaped by depositing, the dough pieces are baked at a temperature of 180 ^o C for 18 minutes, the cookies are prepared with the following ratio of recipe components, wt. %:

Premium wheat flour 37.1 Powdered sugar 19.0 Margarine for whipping 19.0 Reconstituted egg powder 14.0 Turmeric powder 0.6 Ginger powder 0.3 Table salt 5.6 Sesame seeds 1.9 Flax seeds 1.9 Baking powder 0.4

The quality indicators of the dough, finished cookies, their nutritional and energy value are presented in table. 12.

Example 3.

The recipe mixture is prepared similarly to example 2. Margarine and powdered sugar are taken in quantities of 20.0 kg each, the egg solution is prepared with a dry matter content of 12.0% by reducing egg powder in the amount of 1.88 kg in 13.16 kg of water at the hydromodulus , recalculating 1:7, edible salt is taken in the amount of 5.9 kg, the resulting butter-sugar-egg mixture is stirred for 1.5 minutes and a dry mixture of 33.5 kg of premium wheat flour is added, 0.5 kg baking powder, 0.4 kg ginger powder, 0.65 kg turmeric powder, 2.0 kg sesame seeds and 2.05 kg flax seeds, the dough is kneaded for 6 minutes, the dough pieces are baked at a temperature of 180 ^o C for 18 minutes , cookies are prepared with the following ratio of recipe components, wt. %:

Premium wheat flour 33.5 Powdered sugar 20.0 Margarine for whipping 20.0 Reconstituted egg powder 15.04 Turmeric powder 0.65 Ginger powder 0.4 Table salt 5.9 Sesame seeds 2.0 Flax seeds 2.05 Baking powder 0.5

The quality indicators of the dough, finished cookies, their nutritional and energy value are presented in table. 12.

Example 4.

The recipe mixture is prepared similarly to example 2. Margarine and powdered sugar are taken in an amount of 21.0 kg each, the egg solution is prepared with a dry matter content of 12.2% by reducing the egg powder in an amount of 2.0 kg in 14.0 kg of water at the hydromodule , recalculating 1:7, edible salt is taken in the amount of 6.1 kg, the resulting butter-sugar-egg mixture is stirred for 1 minute and a dry mixture of 30.0 kg of premium wheat flour, 0.6 kg of baking powder is added, 0.5 kg of ginger powder, 0.7 kg of turmeric powder, 2.2 kg of sesame seeds and 2.1 kg of flax seeds, the dough is kneaded for 5 minutes, the dough pieces are baked at a temperature of 185 ^o C for 15 minutes, the cookies are prepared with the following ratio of prescription components, wt. %:

Premium wheat flour 30.0 Powdered sugar 21.0 Margarine for whipping 21.0 Reconstituted egg powder 16.0 Turmeric powder 0.7 Ginger powder 0.5 Table salt 6.1 Sesame seeds 2.2 Flax seeds 2.1 Baking powder 0.6

The quality indicators of the dough, finished cookies, their chemical composition and energy value are presented in table. 12.

Table 1

Quality indicators of dough and finished cookies

Quality indicators Examples 1 (prototype) 2 3 4 Organoleptic characteristics: Taste and smell Sweet taste and pronounced aroma characteristic of liver, with coconut flavor Characteristic of this type of cookie,
with a pronounced taste of the spices and fortifiers used Color Light golden Light lemon Citric Bright lemon
with an orange tint Form Correct, no dents, bulges or edge damage Surface Slightly rough
with small cracks on the surface Fractured view Baked, porous structure, without voids
and traces of unmixing Physico-chemical parameters of the test: Moisture content, % 21.3 22.3 22.7 22.5 Temperature, °C 19 22 21 20 Physico-chemical parameters of cookies: Moisture content, % 5.3 5.3 5.6 5.5 Wetness, % 189 205 208 212 Alkalinity, degrees 1.3 1.0 1.1 1.2

table 2

Nutritional and energy value of finished cookies

Nutrient content
per 100 g of product Examples 1
(prototype) 2 3 4 Nutrient content Nutrient content Satisfaction
daily requirement*, % Nutrient content Satisfaction of daily needs*, % Nutrient content Satisfaction of daily needs*, % Proteins, g 6.3 8.1 11.7 7.7 11.2 7.3 10.6 Fats, g 21.8 26.1 33.9 25.2 32.7 24.6 32.0 Carbohydrates, g 60.3 56.7 17.0 56.0 16.7 54.8 16.4 Dietary fiber, g 1.7 2.2 11.0 2.5 12.5 2.7 13.5 Polyunsaturated fatty acids, g, including:
- ω−3
- ω−6 0.18
0.03
0.15 1.03
0.44
0.59 12.9
29.3
29.5 1.08
0.46
0.62 13.5
30.7
31.0 1.16
0.49
0.67 14.5
32.7
33.5 Minerals, mg:
- potassium
- magnesium
- phosphorus
- selenium, mcg
- iron, mcg 68.30
20.95
57.22
1.30
0.12 132.52
24.19
110.95
8.02
2.13 5.3
8.1
12.3
20.1
17.8 137.42
25.61
112.92
9.51
2.13 5.5
8.5
12.6
23.8
17.8 147.42
28.31
118.95
13.41
2.13 5.9
9.4
13.2
33.5
17.8 Vitamins, mg:
- B ₄ (choline)
- B ₅ (pantothenic acid)
- B ₉ (folic acid)
- E (tocopherol)
- PP (niacin) 4.90
0.45
2.66
4.53
1.55 71.05
0.51
17.3
7.0
2.60 14.2
14.6
5.8
58.3
17.3 70.94
0.49
16.94
6.55
2.31 14.2
14.0
5.7
54.6
15.4 70.2
0.47
16.2
6.2
2.1 14.0
13.4
5.4
51.7
14.0 Calorie content, kcal (kJ) 476
(1992) 461
(1930) 457
(2000) 450
(1884)

* - satisfaction of daily nutritional needs is calculated for the category of adolescent children from 11-14 years old.

The presented ratio of recipe components was selected experimentally; going beyond their range will entail changes in the quality of cookies, their nutritional and energy value

The use of premium wheat flour in an amount of 30.0 - 37.1 kg is optimal, since its use of more than 37.1 kg leads to tightening of the dough, deterioration of organoleptic properties, and a decrease in the wetness of cookies. The introduction of premium wheat flour less than 30.0 kg leads to spreading of the dough pieces, which negatively affects the appearance of the cookies.

The use of powdered sugar in an amount of 19.0 - 21.0 kg is rational, since the introduction of more than 21.0 kg leads to a significant increase in the sugar content, calorie content of cookies, and their cost. Adding powdered sugar in quantities less than 19.0 kg will tighten the dough and result in unsweetened cookies.

If margarine is used in an amount of more than 21.0 kg, the cost of cookies will increase; introducing it in an amount of less than 19.0 kg negatively affects the plasticity of the dough when molded using the depositing method.

Adding natural spices and fortifiers to the composition of butter cookies in the amount of: turmeric powder - 0.6-0.7 kg, ginger powder 0.5-0.3, flax seeds - 1.9-2.2 kg and sesame seeds - 1 ,9-2.2 kg, is rational, since adding them in large quantities leads to an increase in the cost of cookies, in smaller quantities it does not allow achieving the desired result in terms of the functionality of the product, significantly increasing its nutritional and biological value.

Thus, the proposed method for producing functional butter cookies allows:

- expand the range of functional products;

- improve the quality of cookies by improving their organoleptic and physicochemical characteristics;

- obtain a functional product containing selenium, iron, vitamins E and PP, polyunsaturated fatty acids ω-3 and ω-6 (meeting the daily requirement for these nutrients is more than 15%);

- increase the nutritional and biological value of cookies (compared to the prototype, the content of nutrients has increased: proteins - 1.2-1.3 times; dietary fiber - 1.3-1.6 times; potassium - 1.9-2 ,2 times; magnesium – 1.2-1.4 times; phosphorus – 1.9-2.1 times; selenium – 6.2-10.3 times; ₄ – 14.3-14.5 times, B ₅ – 1.0-1.1 times; B ₉ – 6.1-6.5 times; E – 1.4-1.5 times; 1.4-1.7 times; polyunsaturated fatty acids ω-3 – 14.7-16.3 times, ω-6 – 3.9-4.5 times.

- reduce the sugar content of cookies - by 1.1 times, calorie content - by 15-26 kcal.

Claims (2)

A method for producing functional buttery deposited cookies, including preparing raw materials, preparing a recipe mixture, kneading dough, molding dough pieces, baking, cooling and packaging, characterized in that an egg solution is added to the recipe mixture obtained by beating margarine in plasticized form with powdered sugar with a dry matter content of 12±0.1%, prepared by reducing egg powder in water at a hydromodulus of 1:7, and food salt, the butter-sugar-egg mixture is stirred until smooth for 1-2 minutes, after then, without stopping whipping, at medium speed of the mixers, gradually add a pre-prepared dry mixture of premium wheat flour, baking powder, ginger powder, turmeric, sesame seeds and flax, kneading the dough for 4-7 minutes until smooth, which is then shaped by depositing method, dough pieces are baked at a temperature of 180±5°C for 15-18 minutes, cookies are prepared with the following ratio of recipe components, wt.%: premium wheat flour 30.0-37.1 powdered sugar 19.0-21.0 margarine for whipping 19.0-21.0 reconstituted egg powder 14.0-16.0 turmeric powder 0.6-0.7 ginger powder 0.3-0.5 table salt 5.6-6.1 sesame seeds 1.9-2.2 flax seeds 1.9-2.1 baking powder 0.4-0.6