RU2420978C1 - Composition for "bodrost" short pastry production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The composition contains prime grade wheat flour, medium rye flour, sugar-sand, creamy margarine, food chicken eggs, cocoa powder, vanillin, edible salt, a carbon-ammonium salt, sodium bicarbonate, peanut kernels and chocolate glase. The components are used at the following ratio wt %: prime grade wheat flour - 18.53, medium rye flour -18.62, medium rye flour for sprinkling -2.74, sugar-sand - 15.15, creamy margarine - 21.83, food chicken eggs - 4.86, food chicken eggs for greasing -1.36, cocoa powder - 0.93, vanillin - 0.02, edible salt - 0.15, carbon-ammonium salt - 0.04, sodium bicarbonate - 0.04, peanut kernels - 9.44, chocolate glase - 6.29.

EFFECT: invention allows to produce short pastry characterised by reduced prime cost and energy value, increased food value; invention also allows to extend the range of short-paste goods produced using rye raw material.

4 tbl, 1 ex

Description

The invention relates to the confectionery industry, and in particular to compositions for the production of flour confectionery, in particular shortbread cakes "Vivacity".

An analogue of the present invention is a composition for the production of flour confectionery products - semi-finished product (patent RU No. 2165708 C2, 04/27/2001), which provides for the mixing of improved rye flour, granulated sugar, flavoring and aromatic additives, chemical baking powder, fat, acid or acid-containing component, product molding and baking.

The disadvantage of this structure is that improved rye flour is used for the production of semi-finished semi-finished products, which is biologically less valuable compared to peeled rye flour.

Also known is the composition for the production of shortcakes “Sand rings with nuts” containing premium wheat flour, granulated sugar, butter, melange, baking soda, carbonic acid, essence, edible salt, chicken eggs and fried walnut kernel (Recipes for cakes, pastries, muffins and rolls. M: Food industry, 1978. - s.691-692), with the following ratio of components, wt.%:

Premium wheat flour - 37.74;

Wheat flour of the highest grade for sub-dust - 3.02;

Sugar - 15.09;

Butter - 22.64;

Melange - 5.28;

Edible salt - 0.15;

Drinking soda - 0.04;

Ammonium carbonate - 0.04;

Essence - 0.15;

Food eggs for lubrication - 0.75;

The kernel of the nut roasted to sprinkle - 15.10.

The disadvantage of the prototype is the use in the recipe exclusively wheat flour of the highest grade and expensive raw materials - butter. Shortbread cakes baked from this composition have a high cost and energy value, low nutritional value and, moreover, in the confectionery industry, the problem of using rye raw materials, which are more valuable for nutrition than wheat, is not sufficiently solved.

The problem to which the invention is directed, is to reduce the cost and energy value of sand cakes, increase their nutritional value, expand the range of sand products using rye raw materials.

The technical result of the invention lies in the fact that the new shortcakes have increased nutritional value (increased content of dietary fiber) and lower energy value while reducing their cost.

This result is achieved by the fact that the composition for the production of shortbread “Vivacity”, containing premium-grade wheat flour, granulated sugar, edible oil, edible chicken eggs, cocoa powder, vanillin, edible salt, carbonic ammonium salt, bicarbonate sodium, peanut kernel , chocolate icing, additionally contains peeled rye flour, cream margarine as edible oil, in the following ratio of components, wt.%:

Premium wheat flour - 18.53;

Peeled rye flour - 18.62;

Peeled rye flour for a dust - 2.74;

Sugar - 15.15;

Cream Margarine - 21.83;

Food eggs - 4.86;

Food eggs for lubrication - 1.36;

Cocoa Powder - 0.93;

Vanillin - 0.02;

Edible salt - 0.15;

Ammonium salt - 0.04;

Sodium bicarbonate - 0.04;

Peanut kernel - 9.44;

Chocolate glaze - 6.29.

The use of new recipe components: peeled rye flour and cream margarine in the claimed composition for the production of sandwich pastries “Vigor”, can significantly reduce their cost, reduce energy value, while increasing nutritional value and expanding the range of confectionery products using rye raw materials.

The use of peeled rye flour in an amount of 21.36 wt.% (Including 2.74 - per heat) instead of a portion of premium wheat flour allows to increase the nutritional value of shortcakes in comparison with a control sample, including increase the content of dietary fiber by 2 times. As a control sample, a prototype sand cake “Sand rings with a nut” is presented (Table 1).

Table 1 Essential Nutrient Content Food substances Shortcakes Sand Rings with Walnut (Control) "Vigor" (proposed sample) Proteins, g 10.0 8.3 Fats, g 30.8 28.7 Digestible carbohydrates, g 51,2 50,0 Dietary fiber, g 2,4 4.8

Peeled rye flour surpasses wheat flour of the highest grade in the content of essential amino acids in the protein: lysine, valine, threonine, as well as in the content of vitamins B ₁ and B ₂ , minerals - potassium, calcium, magnesium, phosphorus, iron and dietary fiber (Reuter I .M., Makarenkova A.A. Raw materials for bakery, confectionery and pasta industries: Reference. - K .: Urozhay, 1988. - P.12; Skurikhin I.M., Tutelyan V.A. Tables of the chemical composition and calorie content of Russian products Nutrition: Reference. - M.: DeLi Print, 2007. - S.144-145).

The advantage of rye peeled flour used in the claimed composition of sandwich pastries “Cheerfulness”, in comparison with the improved rye flour used in the composition for the production of flour confectionery products - sand cake mix (patent RU No. 2 165 708 C2, 04/27/2001), is also in higher biological and nutritional value.

Improved rye flour in terms of ash content (0.6-0.65%), protein content (6.0-8.0%), fat (0.8-1.3%) is close to seeded rye flour, in which ash - 0.6%, protein content - 6.9%, fat - 1.4%. Whereas peeled rye flour has: ash - 1.2%; protein content - 8.9%; fat - 1.7% (Skurikhin I.M., Tutelyan V.A. Tables of the chemical composition and calorie content of Russian food products: Reference book. - M .: DeLi print, 2007. - P.144-145). Improved rye flour compared to peeled rye flour contains not only less valuable minerals and dietary fiber, but also less protein, fat, vitamins B ₁ and B ₂ , because it is obtained from the central part of the endosperm of grain. For example, in the composition of the proteins of rye flour, the essential amino acids are, mg / 100 g: lysine - 300, valine - 510, threonine - 330, while in the protein of rye seeded flour (consisting, like rye, improved, mainly from the central part endosperm), the content of these amino acids is much lower: lysine - 280, valine - 410, threonine - 220 mg / 100 g (Reuter I.M., Makarenkova A.A. Raw materials for baking, confectionery and pasta industries: Reference book. - K .: Harvest, 1988 .-- p.12).

The use of rye peeled flour is also due to its predominant presence in the raw materials market and its use in the food industry in Russia.

It has been established that the energy value of the proposed “Vigor” sand cakes at this quantitative ratio of components is 5.7% less than the energy value of the control sample - sand cakes “Sand rings with nuts” (Table 2).

table 2 The energy value of shortcakes Name of shortcakes Sand Rings with Walnut (Control) "Vigor" (proposed sample) Energy value, kcal 522 492

Introduction to the proposed composition for the preparation of shortcakes “Cheerfulness” of peeled rye flour in an amount of 21.36 wt.% And cream margarine in an amount of 21.83 wt.%, Instead of more expensive types of raw materials - premium wheat flour and butter, allowed to reduce the cost of raw materials for the production of a new type of shortcake by 14.9% compared with the control sample and, accordingly, reduce the cost of these products (table 3).

The quantitative ratio of peeled rye flour and cream margarine provided by the claimed composition makes the dough plastic, and the products are brittle and crumbly. A dosage of peeled rye flour of more than 21.36 wt.% (Mixed with premium wheat flour) results in an insufficiently cohesive and plastic dough. A dosage of peeled rye flour of less than 21.36 wt.% Leads to an increased moisture content of the dough, which adversely affects the subsequent phases of its processing. When forming such a test, dough pieces adhere to metal recesses, and when baked, they spread out. A dosage of cream margarine of more than 21.83 wt.% Gives the dough a crumbly texture. A dosage of margarine less than 21.83 wt.% Reduces the plasticity of the dough and the finished product becomes hard and less crumbly.

According to the organoleptic and physico-chemical indicators, the “Vigor” shortcakes comply with the requirements of OST 10-060-95 “Cakes and pastries. Technical conditions. "

“Vigor” shortcakes have a pleasant chocolate-nutty flavor with vanilla aroma due to the presence of chocolate, cocoa powder, peanut kernel and vanillin in the composition of the glaze.

The good quality of “Bodrost” shortcakes is confirmed by the Kirov Regional Tasting Commission, which took place at the professional tasting competition held as part of the ^5th anniversary specialized exhibition “Bread Festival” (Kirov, Vyatka EXPO Exhibition Center, March 4-5, 2009 ), in the nomination "Cakes, cakes" awarded the sandwiches "Cheerfulness" diploma of the II degree.

Thus, the use of peeled rye flour and cream margarine in the “Cheerfulness” shortcake recipe made it possible to reduce the cost and energy value of these products while increasing their nutritional value.

Example. The preparation of raw materials for the production of sandwich cakes "Bodrost" is carried out in accordance with the relevant regulatory documentation.

The quality of the raw materials used in the preparation of shortbread cakes must comply with the requirements of current GOSTs and technical specifications (Table 4).

All raw materials, with the exception of flour and cocoa powder, are mixed in a dough mixer for 20-30 minutes until a homogeneous mass is obtained. Then add flour, pre-mixed with cocoa powder, and mix for another 1-2 minutes.

The dough is then rolled and molded mechanically or manually. In the manual method, the dough is formed by the corresponding metal recess. Molded blanks are laid on sheets. Next, the surface of the dough pieces is greased with an egg and sprinkled with crushed peanut kernels.

Baking is carried out at a temperature of 210-220 ° C for 12-18 minutes. After baking, shortcakes are cooled. After cooling, the cakes are decorated with chocolate glaze and cooled in refrigerated chambers at a temperature of 8-10 ° C until the chocolate glaze completely hardens.

Thus, the proposed composition for the production of shortcakes "Cheerfulness" can increase nutritional value, reduce cost and energy value, as well as expand the range of sand products using rye raw materials.

Information sources:

1. Patent RU No. 2165708 C2, 04/27/2001

2. Recipes for cakes, pastries, muffins and rolls. M .: Food industry, 1978. - p. 691-692.

3. Skurikhin I.M., Tutelyan V.A. Tables of the chemical composition and calorie content of Russian food: A Handbook. - M .: DeLi print, 2007 .-- S.144-145.

4. Reuter I.M., Makarenkova A.A. Raw materials for baking, confectionery and pasta production: Reference. - K .: Harvest, 1988. - P.12.

Table 3 Calculation of the cost of raw materials for the production of shortbread cookies No. p / p name of raw materials Raw material consumption per 1 ton of finished products, kg Price for 1 kg, rub. Cost, rub. Sand Rings with Walnut (Control) "Vigor" (proposed sample) Sand Rings with Walnut (Control) "Vigor" (proposed sample) Sand Rings with Walnut (Control) "Vigor" (proposed sample) one Premium wheat flour 461.89 213.94 16,20 16,20 7482.62 3465.83 2 Peeled rye flour - 246.62 - 9.90 - 2441.54 3 Granulated sugar 171.07 174.95 27,50 27,50 4704.43 4811,13 four Butter 256.59 - 82.00 - 21040.38 - 5 Creamy Margarine - 252.10 - 56.53 - 14251.21 6 Melange 68.43 (1711 pcs.) - 26.50 (1 dec.) - 4534.15 - 7 Food eggs - 71.87 (1797 pieces) - 26.50 (1 dec.) - 4762,05 8 Cocoa powder - 10.74 - 101.08 - 1085.60 9 Vanillin - 0.28 - 500.00 - 140.00 10 Edible salt 1.71 1,69 5.50 5.50 9.41 9.30 eleven Drinking soda 0.43 0.43 14.80 14.80 6.36 6.36 12 Ammonium salt 0.43 0.43 21.50 21.50 9.25 9.25 13 Essence 1.71 - 496.13 - 848.38 - fourteen Peanut Kernel 171.07 108.97 63.14 63.14 10,801.36 6880.37 fifteen Chocolate icing - 72.65 - 58.00 - 4213.70 Total 49,436.34 42076.34

Стоимость сырья по ценам на 23 марта 2009 года для производства пирожных песочных «Бодрость» в расчете на 1 тонну готовой продукции на 14,89% ниже стоимости сырья для производства песочных пирожных «Песочные кольца с орехом».Note: Wholesale prices for raw materials were taken on March 23, 2009.

The cost of raw materials at prices as of March 23, 2009 for the production of Bodrost shortbread cakes per 1 ton of finished products is 14.89% lower than the cost of raw materials for the production of shortbread sandcakes with nuts.

Table4 Raw material requirements name of raw materials Document Number Premium wheat flour GOST R 52189 - 2003 Peeled rye flour GOST R 52809 - 2007 Granulated sugar GOST 21 - 94 Creamy Margarine GOST R 52178 - 2003 Food eggs GOST R 52121 - 2003 Cocoa powder GOST 108 - 76 Vanillin GOST 16599 - 71 Edible salt GOST R 51574 - 2000 Sodium bicarbonate GOST 2156 - 76 Ammonium salt GOST 9325 - 79 Peanut Kernel GOST 17111 - 88 Chocolate icing TU 9125 - 001 - 50260976 - 2002

Claims (1)

Composition for the production of shortcakes, containing premium wheat flour, granulated sugar, edible oil, edible chicken eggs, cocoa powder, vanillin, edible salt, carbonic ammonium salt, sodium bicarbonate, peanut kernel, chocolate glaze, characterized in that it additionally contains peeled rye flour, and as edible oil - cream margarine in the following ratio of components, wt.%:
premium wheat flour 18.53 peeled rye flour 18.62 peeled rye flour 2.74 granulated sugar 15.15 cream margarine 21.83 food eggs 4.86 food eggs for grease 1.36 cocoa powder 0.93 vanillin 0.02 food salt 0.15 ammonium carbonate 0.04 sodium bicarbonate 0.04 peanut kernel 9.44 chocolate icing 6.29