UA104666U - Method of preparation of cookies - Google Patents

Abstract

The method of preparation of biscuits includes the preparation of raw materials and semi-finished products for production, the preparation of emulsions, the preparation of semi-finished sand, whipping, mixing, molding, baking. When kneading sand dough, a mixture of cedar and sesame meal is added to it.

Description

The useful model belongs to the food industry and the restaurant industry, namely to the development of new types of sand products using cedar and sesame meal, which can be used in the restaurant industry.

An effective way to optimize the structure and individualize the nutrition of the population is the development of the production of products thanks to the use of ingredients in their composition - concentrates of natural food components - vitamins, macro- and microelements, dietary fibers, which allow to reduce the deficiency of essential substances aimed at changing the metabolism, strengthening and accelerating the removal of xenobiotics , to increase the non-specific resistance of the human body in a safe, non-pharmacological way | Technology of functional food products: monograph. A.A. Mazaraki, M.I. Peresichnyi, M.F.

Kravchenko; edited by Dr. Tech. Sciences, Prof. E. Average - 2nd ed., revised. and added - K.: nats. trade and economy University, 2012. - 1116 p.|.

The use of oil meal has certain prospects in achieving the given task. It became possible to study the use of food meal from non-traditional oil crops for the development of a new assortment of flour confectionery products and the assessment of predicted changes to their nutritional value (E.Yu. Egorova, M.Yu. Reznychenko, M.S. Bochkarev, Development of new confectionery products using non-traditional raw material //Technology and technology of food production - 2014 - Mo 3. - P. 311.

The closest (prototype) to the proposed one is the traditional method of shortbread production (Patent KO 1837780, MKI, A210 13/081, which includes the use of flour obtained by grinding ginseng root meal to a particle size equal to the size of wheat flour particles. The disadvantage of the prototype is that , that raw materials for cookies are rare and have a high cost.

The useful model is based on the task of simplifying the technological process, increasing the nutritional and biological value of cookies, giving it functional properties due to increasing the protein content, balanced fatty acid and mineral composition.

The method of production of shortbread involves the preparation of an emulsion of granulated sugar, melange, salt, invert syrup, baking soda, ammonium carbonate, margarine, vegetable

From additives, essences, kneading dough from wheat flour and the obtained emulsion, forming blanks and baking. A mixture of cedar and sesame meal serves as a vegetable additive.

What is new in the technical solution is that: - by replacing part of the wheat flour with a mixture of cedar and sesame meal, shortbread cookies are enriched with vital nutrients and

With 5 dietary fibers. - thanks to the increase in the content of sucrose in cedar meal, the amount of sugar decreases.

The recipe for cookies with the addition of cedar and sesame meal is given in the table. 1.

Table 1

Cookie recipe

Consumption of raw materials per 1000 kg of finished dry substances, 90 - ; (for sawdust)

Esentsia --:777777777771111111111110000 Y.77171711207 |77111000 2

Total raw materials 77777171 1711111 1128.95 | 94617 shЩ- (Vykhidogotovogon/f 77777711 Ї71111117000 Her

The technological process of biscuit production consists of the following operations: preparation of raw materials and semi-finished products for production, preparation of emulsion, preparation of dough, forming and baking of products.

Raw materials entering production must meet the requirements of current standards or technical conditions.

Emulsion preparation

The following are loaded into the machine: butter, sugar, sand and whipped, add melange mixed with water and salt, everything is whipped and an emulsion is obtained.

Preparation of dough

Wheat flour is mixed with cedar and sesame flour. Next, the emulsion is mixed: a mixture of flour with additives and sodium bicarbonate.

Forming dough and baking products

Conducted at a temperature of 220-240 "C for 4.5-5.5 minutes.

The proposed method of production of shortbread cookies with cedar and sesame meal has the following advantages: simplification of the technological process of making cookies; improvement of structural and mechanical properties of cookies; cedar and sesame meal helps to slow down the processes of fat oxidation.

Table 2

Chemical composition of cookies

Fats, ////7777777717171717171717171717117111117189811171171771111108 | 70171194

Mass fraction of total sugar (by sucrose) in terms of dry 32.8 36.4 3.6 11.0 substance, 90

Zolayig 77777777 171717117171171047777171717171711096 | 056 |(CY:Хх 140 Sh

Shchynko ///111111171111111-11111111460 1-1

Manganese.///////77777771171711111111-111111152 Her

Mod 71111171 -111111111006 1111-1111

The proposed method of shortbread production has the following advantages: - simplification of the technological process of making cookies; - improvement of structural and mechanical properties of cookies; - cedar and sesame meal helps to slow down the processes of fat oxidation.

Claims (1)

USEFUL MODEL FORMULA The method of making cookies, which includes the preparation of raw materials and semi-finished products for production, preparation of emulsion, preparation of semi-finished sand, whipping, mixing, shaping, baking, which is distinguished by the fact that during the kneading of the Zo dough, a mixture of cedar and sesame meal is added to it .