SU1634213A1 - Process for producing sand cookies with fruit stuffing - Google Patents

Description

J

(21) 4493884/13

(22) 10/14/88

(46) 03/15/91. Bul K 10

(71) Kiev Technological Institute of Food Industry and Ukrainian Research Institute of Production Engineering

(72) A.N. Dorokhovich, V.I. Obolkina, V.S.Gorbunov, L.A.Sukhoy, I.A.Sysoev, V.V. Malinovsky, L.U.Zubach, I.I. Tomoschuk , S.I. Starun and B.I.B. Bereutsky

(53) 664.653.6 (088.8)

(56) Food- Technologic, K 7, p. 100- 102, 1962.

Modern production technology of flour confectionery products for rub- “om. - Br. TSNIIT / Kpischeprom, B1, 1984, p. 4-5.

Technological instructions for the production of flour confectionery. M .: TsNIITZhpischeprom, 1970, p. 124.

(54) METHOD OF MANUFACTURE OF SANDEPHER POROZHNYE WITH FRUIT STUFF

(57) The invention relates to the food industry, namely to the confectionery industry. The purpose of the invention is to improve the quality of the products by increasing the content of the filling, shortening the baking time and increasing the shelf life. Butter, caster sugar, melange are loaded into the mixing machine and mixed for 15-20 g-psh. Then flour is added and sand dough is poured, dough humidity is 19.5%, temperature is 24-26 ° C. Stuffing is prepared on the basis of fruit pond and addition from 13 to 27; to the weight of the filling of hydrophilic additives when the content of thermoactive additives is 15–13.5%. The proposed method will allow to increase the content of the filling from 20 to 50% by weight of the cake, shorten the baking process by 1.5 times and increase the shelf life of the products. 2 tab.

(

(L

The invention relates to the food industry, namely to the confectionery industry.

The purpose of the invention is to improve the quality of the products by increasing the content of the filling, shortening the baking time and increasing the shelf life; nothing

The method is carried out as follows.

To make the dough, butter is loaded into the dough kneader;

Sakh.drnum p / Dru, melange and stirred for 15 -20 minutes. Flour is then added and mixed for 5-8 minutes until a homogeneous mass with visco-plastic properties is obtained. Temperature test 24-26 ° C, humidity 19.52.

A fruit filling is prepared by mixing the recipe ingredients in mixers at 25 ° C for 20 minutes. Humidity filling 21-29%. Hydrofilable thermoactive and thermoneust O5 CO 4 ND are additionally introduced into the fruit filling.

total additives in the total amount of 13–27% by weight of the filling, when the content of hydrophilic thermoactive additives is 5–13.5% by weight of the filling, while native hydrophilic thermoactive additives use starch native corn or potato, or dry milk, or fried flour, as hydrophilic heat-resistant additives, use crumbs of baked semi-finished product, or modified starch, or extruded groats, or fruit, or vegetable powders, as a fruit base in the filling use jam.

Forming cakes are joint extrusion of dough and filling. When molding on the machine, it is possible to introduce into the test harness 20-50% of the filling. The machine provides for the cutting of a test cord to tubes, making the products of various shapes and exterior trim. Molded cake blanks are removed from the finish conveyor and fed to the pastries. Cakes are baked at 190-200 ° C for 30-35 minutes

The finished products are in the form of strips with open edges with an imprint of the corresponding nozzle.

Example I.

ingredients

Note

The content of the filling to the mass of 35 products 20% The content of hydrophilic additives 13% The content of ter-to seaactive additives 5%

Stuffing

Fruit

jam 23,93

Crumb baked semi-finished product2, 2 Corn starch11 37 Total 27.5

Humidity filling 24.7 Pa.s.

PRI me R 2

Ingredients,

Testokgchinki to the mass of the product 20% The content of hydrophilic additives 20.5% The content of thermoset 7%

13.5 7

Humidity of the filling 24%, viscosity 29.8 Pa “s.

The finished products have the form of strips with open edges, the combination of shortcrust pastry taste and filling, the preference of shortcake predominates.

Note

The content of the filling is 20%. The content of hydrophilic additives is 22.0%. The content of thermosetting additives is 14.0%.

50

eight

And, 5 2.5

The moisture content of the filling is 23%, the viscosity of the filling is 32.7 Pa.

The finished products are in the form of strips with open edges with an imprint of so5

The corresponding nozzle, the combination of the taste of shortcrust dough and fruit and milk filling, is dominated by the taste of shortcrust dough.

PRI me R 4.

ingredients

Note

The content of the filling to the mass. products 20% Hydrophilic additives content 27%

Content of ter-., Seaactive additives is 13.5%

Stuffing

Fruit jam20

Butter 0, 5 Condensed milk 0, 5 Crumb of the baked semi-finished product 3.7 Dry milk 2.3 Corn starch1, 3

Humidity of the filling 217 ,, viscosity of the filling 39.6 Pa-s.

The finished product has the shape of a strip with open edges with an imprint of the corresponding nozzle, the combination of shortcrust taste and sweets

L

filling, taste shortcrust pastry. p and me 5.

one

9 note

The content of the filling to the mass of the product is 35%. The content of hydrophilic additives is 20.5%. The content of ter-1-moactive additives is 7%.

13.5

34213

. -.,

20

25

thirty

35

6

kurueny4,14 7

Total59.2

Humidity of filling 24%, viscosity 29.8 Pa.s.

The finished product has a form with from-. covered edges with an imprint of the corresponding nozzle, uniform combination of taste of shortcrust dough and fruit filling.

PRI me R 6.

IngredientsNote

The content of the filling to the mass of the product is 50% The content of hydrophilic additives is 27% The content of thermoactive additives is 13.5%

Starting%

Jam

fruit64,5

Butter5, 5 Milk

condensed8.3

Crumb of the baked semi-finished product 14,813,5 Dry milk 12.4 8.5 Corn starch 5.5 5 Total 110

Humidity filling 21%, 39.6 Pa, p.

Products are molded in the form of strips with open extremes with a rotating nozzle, filling.

viscosity

imprint according to predominate taste

Example. Ingredients

Testokg

50 Flour wheaten, high 60

five

Filling

kg

Note

The content of the filling to the mass of the product is 20% The content of hydrophilic additives is 15%

The content of thermoactive additives 10%

%

7

23.4

1, 37

2.75

27.5

stuffing

rz.

5 10

29% viscosity

1634213

Butter Sugar Pud P, and 5 Melange

Total

ten

Filling

Fruit jam

0

,five

I

, 2

15

Note

Content of filling by mass of the product is 35%. Content of hydrophilic additives is 21.5%. Content of microactive additives is 12%.

%

25

9.5

1230

Note

Content by -35 chinki to mass of product 50% Hydrophilic additives content 27% 40 Thermoactive additives content 13.5%

% 45

13.5 13.5

Note

five

The content of the filling to the mass of the product 25%

Butter Sugar Pud P, and 5 Melange

Total

ten

15

0

25

thirty

35 40 45

Filling

Fruit jam

Apple powder

Milk powder Total

thirty

12

eight

110

kg

31.76 2.93

1.83 36.66

0

Example and. Ingredients

Dough kg

Flour wheaten, premium s60 Butter, cream 30 Sugar

powder12

Melange8

Ito goI 10

Stuffing

Fruit jam 57, 4 Apple powder 10, 99 Corn starch 5.13 Total 73.33

Example 12. Ingredients

Testokg Flour wheaten, w / s60 Butter, cream 30 Sugar powder 12 Melange8 TotalMO

The content of hydrophilic additives is 13%. The content of hydrophilic thermal additives is 5%.

%

8 5

Note

The content of the filling to the mass of the product is 40% The content of hydrophilic additives is 22% The content of hydrophilic thermoactive additives is 7%

15 7

Note

The content of the filling to the mass of the product is 35% The content of hydrophilic additives is 26%

Hydrophilic thermoactive content, additives 5%

Stuffing

Fruit jam47, 98 Modified starch

In the process of swelling, hydrophilic additives also form an additional skeleton linked by carboxyl groups of polygalacturon chains by new secondary bonds. As a result of the reinforcement of the structure of the filling, when the screws are fed to the extruder, its viscosity does not change.

The range of hydrophilic additives is selected depending on the strength of the additional structurant, which is quantitatively assessed by hydrophilic ability (moisture binding) at different heat loads and in total amounts to 13-27% by weight of the filling.

To harden the structure of fruit jam fruit fillings, thermally resistant hydrophilic additives are used - crumb of baked semi-finished product or modified starch, or extruded groats, or fruit or vegetable powders, which have a maximum hydrophilic ability at a molding temperature of 24-26 ° С (Table I).

During baking, thermally unstable additives change their properties under the action of temperature. In this case, there is a violation of the aggregation of pectin particles, breaking of bonds between the pectin molecule and the molecules of thermally unstable hydrophilic additives. This leads to a decrease in the viscosity of the filling, an increase in its flowability. Therefore, it begins to flow out of the open edges of the formed tubes. In order to preserve the properties of the filling that were set during the molding, it is necessary to introduce thermoactive additives into the recipe - native corn or potato starch, or dry milk, or roasted flour, in an amount of 5-13.5% by weight of all hydrophilic additives. These additives have the maximum hydrophilic ability at temperatures above 60 ° C (Table I) and form a tertiary additional framework in the filling.

As the temperature rises, intermolecular interaction occurs, based on the electrical attraction of the oppositely charged groups of pectin and powdered milk globular proteins. This contributes to the consolidation of the frame filling.

Thus, the use of these additives helps to preserve

0 5

0 about j 0

five

the texture of the filling at the stages of molding and baking products,

In the baking process (in its first period), as a result of the thermal moisture conductivity occurrence, the moisture of the sandy semi-finished product moves to the center of the product (filling). Since the moisture content of the filling is insufficient to completely swell the hydrophilic additives, they retain the moisture of the sandy semi-finished product, thereby reducing the baking process.

In the finished product, the humidity of the sandy semi-finished product is 5%, the moisture content of the filling is 20-26%. In the course of storage, as a result of the occurrence of concentrated diffusion, the molecules move in the direction of decreasing their concentration and equalize the concentration of the diffusing substance. This determines the shelf life of the product, since to preserve its quality, it is necessary that the moisture content of the filling does not decrease below 15%.

The kinetics of moisture loss from the filling with the addition of hydrophilic additives is lower than in the prototype (Table 2).

Thus, this method of production of sandy pastries with fruit filling allows to improve the quality of products by increasing the content of the filling to 20-50%, shorten the baking time by 1, 5 times, increase the shelf life.

Claims (1)

Invention Formula Method for the production of sandwich cakes with fruit filling, involving the preparation of dough, fruit filling, cake molding, baking and cooling, characterized in that, in order to improve the quality of products by increasing the content of the filling, shortening the baking time and increasing the shelf life, the fruit the filling is additionally introduced hydrophilic thermoactive and thermo-stable additives in a total amount of 13-27% by weight of the filling when the content of hydrophilic thermoactive additives is 5-13.5% by weight of the filling, tom as hydrophilic thermoactive additives use native corn or potato starch, and / or powdered milk, and / or roasted flour, crumbs of baked semi-finished product, or modified starch or extruded groats, or fruit crushed hygrophysia, or hydrophilicity, or hygrophilized hydrophilic flour, or modified starch or extruded groats, or fruit crumble, or modified starch or extruded groats, or modified crumble, or modified starch or extruded groats, or modified crumbs, or modified flour, or modified starch or extruded groats, or fruit, or modified sugar, or modified vegetable starch, or modified starch or extruded groats, or fruit, should be used. temperatures Crumb baked semi-finished product Modified starch swelling Extruded semolina Apple powder Grape Marc Powder Carrot Powder Pumpkin Powder Powdered Milk Starch Native Corn Native potato starch Fried flour starch Prototype The proposed method 20 Totovy, or vegetable powders, but the fruit base in the filling is used jam, and the molding is carried out by the joint extrusion of dough and filling. Table 1 .one 21 , 19, 8 0.7 2.8 2.2 1.6 1.2 1.7 1.8 0.6 4.8 3.85 1.2 0.4 1.2 0.8 0.7 0.8 0.4 0.6 0.75 4.4 3.2 1.2 table 2 9 0 ABOUT one 3 five 7 JO ABOUT I 3 five 7 ten 15 20 21 18 15 12 9 7 26 25.6 24.3 23.1 2 2, 4 21.6 19.8 16.4