RU2459415C1 - Cookie preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The flour confectionery products manufacture method involves preparation of a mixture of water-soluble components, a fat phase, a fat-and-flour mixture. The water-soluble mixture is prepared by way of blending sugar, water, salt, baking powders, essences. The fat phase is prepared of liquid vegetable oil or a mixture of vegetable oils and a complex food additive based on guar and xanthum gum, a preparation of wheat fibre and soya protein isolate in an amount of 2.5-3.3% of the liquid vegetable oil weight. The fat-and-flour mixture is prepared by way of mixing the fat phase with flour or with flour and starch. The production technological process consists in preparation of the mixture of water-soluble components, the fat phase, the fat-and-flour mixture, dough kneading, moulding, baking and cooling or glasing and cooling. The invention allows to modernise the technological process as well as to use liquid vegetable oil ensuring uniform distribution of the components in the dough. Mixing the fat phase with flour allows to bind and hold the liquid vegetable oil in the process of dough kneading and the ready products storage.

EFFECT: complex food additive introduction into liquid vegetable oil enhances stability of the semi-products properties, the ready products quality and nutritive value of the cookies.

2 ex

Description

The invention relates to the food industry, in particular the production of sugar and butter biscuits.

A known method of preparing dough for flour confectionery by mixing the emulsion with flour or flour mixture. The emulsion is a multicomponent disperse system, including up to ten components, the main of which are fat, water, sugar, melange, invert syrup. The flour mixture is prepared by mixing flour, starch and crumbs from the return of sanitary and benign waste of flour confectionery. The resulting dough is molded, the dough pieces are baked, the finished products are cooled, packaged and packaged [1].

The disadvantage of this method is the use of solid fats in a molten or plasticized state, in particular margarines, hydrogenated fats, special confectionery fats. Solid fats, prepared on the basis of hydrogenated vegetable fats, contain trans isomers, require preliminary melting and tempering. Fat products for the production of flour confectionery products are obtained by industrial processing of liquid vegetable fats and their value is higher than the cost of liquid vegetable fats.

The closest in technical essence and the achieved result to the proposed method is a method for the preparation of flour confectionery products, characterized in that it involves obtaining a prescription mixture by mixing sugar, molasses, invert syrup, water, salt, baking powder and other recipe components with a fat phase, kneading the dough is carried out from the resulting mixture, flour or flour and starch, then molding, baking and cooling or glazing and cooling are carried out, while the fat phase is prepared from vegetable oil or a blend of vegetable oils and a stabilizer based on guar and xanthan gums in an amount of from 0.3 to 0.8% of the amount of raw materials [2].

The disadvantage of this method is that the fat phase is introduced into the emulsion. In the dough kneading process, water and the fat phase are competitors in the interaction with flour. When an emulsion is added to flour or flour mixture, liquid vegetable oil is not sufficiently bound by flour and food additive, which negatively affects the properties of semi-finished products and the quality of finished products.

The objective of the invention is the modernization of the technological process for the production of flour confectionery products, improving their quality, increasing the shelf life of finished products, as well as reducing energy and increasing nutritional value.

The task is achieved as follows.

The recipe mixture of water-soluble components is prepared by mixing sugar, invert syrup, water, salt, baking powder and other recipe components, except flour, starch, crumbs and fat phase. The fat phase is a mixture of liquid vegetable oil and a complex dietary supplement consisting of xanthan and guar gums, a preparation of wheat fiber and soy protein isolate in a ratio of 1: 1: 1, in an amount of 2.5 to 3.3% of a mixture of food additives to the mass of liquid vegetable oil. Then prepare a fat-flour mixture consisting of flour or flour mixture and the fat phase. Kneading the dough is carried out from a prescription mixture of water-soluble components and a fat-flour mixture, then molding, baking and cooling or glazing and cooling are performed.

The method is as follows.

Example 1. When preparing 1 kg of butter biscuits, a mixture of water-soluble components is prepared by mixing 224.13 g of sugar, 2.51 g of salt, 3.15 g of baking soda, 1.86 g of ammonium carbonate, 1.56 g of essence, 147 g of water Then we separately prepare the fat phase from 183.38 g of liquid vegetable oil and 6.11 g of a complex food supplement consisting of xanthan and guar gums, a preparation of wheat fiber and soy protein isolate in a ratio of 1: 1: 1. Next, we obtain a fat-flour mixture by mixing the total amount of the obtained fat phase and 679.18 g of premium wheat flour, knead the dough from a mixture of water-soluble components and a fat-flour mixture, then it is molded, baked, cooled, packed and packaged.

Example 2. When preparing 1 kg of sugar cookies, a mixture of water-soluble components is prepared by mixing 263.91 g of sugar, 1.59 g of vanilla powder, 29.35 invert syrup, 4.41 g of salt, 4.40 g of baking soda, 0.59 g of ammonium carbonate, 137 g of water, then separately prepare the fat phase from 135.01 g of liquid vegetable oil and 4.48 g of a complex dietary supplement consisting of xanthan and guar gums, a preparation of wheat fiber and soy protein isolate in a ratio of 1: 1: 1 . Next, we obtain a fat-flour mixture by mixing the entire amount of the obtained fat phase and 587.02 g of first-grade wheat flour, knead the dough from a mixture of water-soluble components and a fat-flour mixture, then it is molded, baked, cooled, packed and packaged.

The use of liquid vegetable oil facilitates the uniform distribution of components in the dough. Mixing the fat phase with flour allows you to more fully bind and hold liquid vegetable oil with dough, dough pieces and finished products. The use of a complex dietary supplement based on xanthan and guar gums, a preparation of dietary fiber and soy protein isolate in a ratio of 1: 1: 1 has a positive effect on the technological process, since such a mixture of food additives has good functional and technological properties, in particular, high water retention, fat-emulsifying and fat-holding abilities and the ability to stabilize the emulsion. In combination, these additives exhibit a synergistic effect. By introducing a complex food additive in liquid vegetable oil, the stability of the properties of semi-finished products and the quality of finished products is increased, and also due to the enrichment of such physiologically functional ingredients, the nutritional value of the finished products is increased.

Literature

1. Technological instructions for the production of flour confectionery. Approved VNIIKP, 1992. - M.: Pishchepromizdat, 1992. - 288 p.

2. Pat. 2348155 RU, IPC ⁷ C2 A21D 13/08. The method of preparation of flour confectionery. / Renzyaeva T.V., Renzyaev O.P., Dmitrieva E.V. No. 2007109935/13. Claim 03/19/2007. Otub. 03/10/2009, bull. Number 7.

Claims (1)

A method of preparing cookies, including preparing a prescription mixture of water-soluble components, a fat phase, molding, baking and cooling, or glazing and cooling, characterized in that the fat phase is prepared from liquid vegetable oil and a complex food supplement based on xanthan and guar gums, a preparation of wheat fiber and soy protein isolate in a ratio of 1: 1: 1, in an amount of from 2.5 to 3.3% of a mixture of additives to the mass of liquid vegetable oil, the fat phase is mixed with flour or flour and starch and hydrochloric zhiromuchnuyu mixture was poured into water-soluble components of the formula mixture.