RU2618119C1 - Method for producing gluten-free biscuits - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises separately preparing the emulsion and the powdery components mixture. For preparing the emulsion, granulated sugar is dissolved in the apple pectin extract preheated to the temperature of 30°C, and is stirred for 6-8 minutes. Then melted margarine, melange, and lecithin as an emulgator are introduced and stirred for 6-9 minutes. At the same time, the mixture of powdery components is made, consisting of corn flour, quinoa flour, corn starch, baking powder and salt. The dough is prepared by means of mixing the emulsion and the powdery components mixture for 5-7 minutes to obtain a smooth mass. The finished dough is moulded through the jigging machine and baked at the temperature of 180-190°C. After baking, the products are cooled naturally to the temperature of 30°C and packaged.

EFFECT: invention allows to reduce the duration of the biscuits manufacturing process, to improve the nutritional value and digestibility of gluten-free biscuits, to expand the range of gluten-free flour confectionery products of prophylactic orientation, using non-traditional raw material.

5 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the manufacture of confectionery products, in particular gluten-free cookies.

A known method for the production of gluten-free sugar cookies from a composition containing gluten-free flour, which is used buckwheat flour, sugar, fat component, chicken egg, invert syrup, table salt, drinking soda, carbonic ammonium salt, potato starch, in the following ratio of components, wt. %: buckwheat flour 57.0-58.0; sugar 18.4-19.0; fat component 114, -12.0; chicken egg 3.3-3.7; invert syrup 2.4-2.7; common salt 0.3-0.5; drinking soda 0.3-0.5; ammonium carbonate 0.1-0.3; potato starch - the rest. Cooking cookies involves the preparation of an emulsion, while sugar, fat component, chicken eggs, invert syrup, drinking soda and carbon ammonium salt are mixed at the same time. Buckwheat flour and potato starch are added to the prepared emulsion, the dough is kneaded for 5 to 25 minutes, and curing is performed for 30 minutes at room temperature. Products were formed by rolling dough into a 4 mm thick layer and cutting them out in a curly shape. The molded products were placed on a sheet previously lubricated with vegetable oil, and installed in a preheated oven. Baking cookies was carried out at a temperature of from 230 ° C to 250 ° C. Finished products were subjected to cooling [3].

The disadvantage of this method is the use of only buckwheat flour in the formulation, which gives a dark color to finished products and a specific smell, which is not always acceptable for the consumer, especially for children.

The closest in technical essence and the achieved effect is a method of producing gluten-free sugar cookies “Merry Stars”, which involves preparing an emulsion, preparing a mixture of bulk components, kneading dough by mixing the emulsion and a mixture of bulk components, molding products, baking them, cooling finished products and packaging, at the same time, to prepare the emulsion, sugar powder is dissolved in water and mixed for 5-10 minutes, then margarine or cow butter is added with a temperature of about 40 ° C, everything is thoroughly mixed for 7 minutes, then chicken eggs are added to the mixture, mixed again for 10 minutes, then a pre-prepared mixture of loose components consisting of chemical baking powder, corn and rice flour, corn starch, apple powder is added and cinnamon, mixed until a homogeneous mass with a moisture content of 13.5-17.5% is obtained, the finished dough is rolled, then molded by pressing the dough into recesses of the mold, the molded products are baked for 10 minutes at a constant temperature of 170 ° C, After baking, it is naturally cooled to a temperature of 30-35 ° C, while the starting components are taken in the following ratio, wt. % [2]:

Powdered sugar 17.31 Margarine or Cow Butter 15,80 Chicken egg 14.45 Corn starch 10.53 Corn flour 18,42 Rice flour 18,42 Apple powder 3.32 Cinnamon powder 0.8 Chemical baking powder 0.95

The disadvantage of this method is the equal ratio of corn flour and rice flour, a high content of corn starch, which leads to reduced nutritional value of the finished product and the lack of necessary consumer properties. The corn flour and apple powder included in the recipe will give a pronounced taste and aroma familiar to consumers of all ages when baking finished products. However, the introduction of cinnamon powder, which has a brown color and a strong specific aroma and has an individual preference, can lead to a violation of the taste and aromatic perception of the finished product as a whole, which can reduce their attractiveness.

The technical result of the invention is to reduce the duration of the cookie preparation process, increase the nutritional value and digestibility of gluten-free cookies; expanding the range of gluten-free flour confectionery products of a prophylactic orientation using non-traditional plant materials - quinoa (Chenopodium quinod).

The technical result of the invention is achieved by the fact that in the method of preparing gluten-free cookies, including separately preparing an emulsion and a mixture of loose components, then kneading the dough by mixing the emulsion and a mixture of loose components, molding the products, baking them, cooling the finished products to a temperature of 30 ° C and packaging, according to the invention, for the preparation of an emulsion, sugar is dissolved in apple pectin extract, heated to a temperature of 30 ° C, and stirred for 6-8 minutes, then molten is added margarine, melange, emulsifier lecithin and stirred for 6-9 minutes, at the same time prepare a mixture of loose components, consisting of corn flour, quinoa flour, corn starch, baking powder and table salt; mixing the emulsion and a mixture of bulk components is carried out for 5-7 minutes, after which the finished dough is formed through a jigging machine, then the molded products are baked at a temperature of 180-190 ° C while the initial components are taken at the following content, wt. %:

corn flour 15.98 quinoa flour 31.17 corn starch 7.63 granulated sugar 14.52 pectin apple extract 10.05 margarine 15.44 melange 4.92 table salt 0.19 baking powder 0.09 emulsifier lecithin 0.01

The inventive method for the preparation of gluten-free cookies meets the criterion of "novelty", since they use unconventional vegetable raw materials - quinoa flour is used as one of the bulk components.

The inventive method for the preparation of gluten-free cookies meets the criterion of "inventive step", as it allows you to get gluten-free cookies of a preventive orientation, to increase the nutritional value and digestibility of finished products by using non-traditional plant materials - quinoa.

Quinoa flour is obtained by grinding quinoa grains (Chenopodium quinoa). Quinoa (Chenopodium quinoa) - cereal, a species of the genus Mar (Chenopodium) family Marevye, growing in South America. In 1996, quinoa was classified by the FAO as one of the most promising cultures of mankind, not only because of its beneficial properties and many uses, but also as an alternative to solving serious problems of human nutrition. Quinoa is currently grown in more than 70 countries around the world [1].

In Russia, quinoa is an imported product, but in 2014 and 2015 it was successfully sown and grown in the Krasnodar Territory. The resulting crop and chemical composition studies showed the possibility of creating our own raw material base, and given its unpretentiousness in cultivation and harvesting, it was found that quinoa can be grown in most of Russia.

The introduction of a mixture of loose components of quinoa flour and corn flour due to their chemical composition, are presented in table 1.

A comparative analysis of the chemical composition of quinoa flour and corn flour showed a significant difference in the content of valuable components. The table shows that quinoa flour exceeds corn flour in lipid content - by 40%, in protein, fiber, minerals and carbohydrates by 2-2.5 times, respectively.

Quinoa also revealed a high content of dietary fiber, which makes it an ideal food for detoxifying the body, eliminating toxins and toxins that are harmful to the body. Quinoa creates a feeling of satiety, as it absorbs water and stays in the stomach longer.

In addition, in terms of the content of essential amino acids, the quinoa protein approaches the FAO / WHO protein (chicken protein). It is known: quinoa flour contains 39.6% of essential amino acids of the total amount of proteinogenic amino acids, which exceeds the content of their (essential amino acids) in corn flour (28.8) by 37.5%.

It has been established that the fatty acid composition of quinoa flour is represented by saturated (EFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). In quinoa, the ratio of omega-6 / omega-3 fatty acids is as close to optimal as possible and is 8/1 [6]. Omega-7 and omega-9 fatty acids are also found in quinoa. Thus, quinoa flour has a unique fatty acid composition, represented by useful omega fatty acids, the content of which is 1.5 higher than in corn flour.

It was found that quinoa flour contains 8.5 times more calcium than corn flour. Calcium is responsible for the many structural functions of hard and soft tissues of the body, as well as the regulation of neuromuscular transmission of chemical and electrical stimuli, cell secretion and blood coagulation. Iron is contained 6 times, magnesium and zinc - 1.5 and 2 times, potassium - 2.5 times more than in corn flour. Compared to other cereals, quinoa is a good source of B vitamins [6].

Quinoa is considered a gluten free product. According to the Codex Alimentarius Commission, the gluten content is less than 20 mg / kg, which makes quinoa a unique raw material for creating new products for people with celiac disease. This culture is not only hypoallergenic for them, but also has a high content of proteins, fats, carbohydrates, trace elements and vitamins, which will solve the problem of the imbalance of these basic nutrients in current gluten-free products [6].

Thanks to its exceptional amino acid richness, quinoa has prophylactic properties. This is due to the bioavailability of lysine in quinoa, short significantly higher than in major crops, including corn. This amino acid strengthens the immune system, participates in the formation of antibodies, contributes to the normal function of the stomach, cell repair, absorption of calcium and its transport, participates in the metabolism of fatty acids. The only and very rare omega-7 acid, palmitoleic, which contains quinoa, has anti-inflammatory properties, stabilizes cholesterol, reduces the risk of diabetes, has a noticeable regenerative effect on the condition of mature skin, increasing its elasticity. It improves the structure of hair and nails, softens the course of inflammatory processes.

Quinoa flour is obtained from quinoa grain in a known manner by grinding in a mill.

Apple pectin extract, obtained by the patented technology [4], is a dark concentrated liquid with a pectin content of at least 2.5%, with a characteristic taste and aroma of apples, which plays the technological role of improving the structure and the physiological role as a radioprotector.

The claimed combination of features will allow not only to expand the range of gluten-free flour confectionery products of a prophylactic orientation using non-traditional plant materials, to increase the nutritional value and digestibility of gluten-free cookies, but also to shorten the cooking process.

Currently, from the patent technical literature there is no known method for the production of gluten-free cookies in the claimed combination of features.

The essence of the proposed method for the production of gluten-free cookies is illustrated by the following examples.

Example 1

Method for the production of gluten-free sugar cookies "Merry little stars" (prototype) is as follows.

First, the emulsion is prepared, for this, pre-prepared raw materials are loaded into the emulsifier in the following sequence: 21.22 kg (17.31 wt.%) Icing sugar are taken, dissolved in the calculated amount of water, mixed for 5-10 minutes. Then add margarine or cow butter 19.35 kg (15.80 wt.%) With a temperature of about 40 ° C, mix again for 7 minutes, then add chicken eggs 17.74 kg (14.45 wt.%), mix again for 10 minutes. At the same time, seven loose components are prepared: they take corn flour 22.58 kg (18.42 wt.%) And rice flour 22.58 kg (18.42 wt.%), Corn starch 12.90 kg (10.53 wt. %), chemical baking powder 1.16 kg (0.95 wt.%), apple powder 4.06 kg (3.32 wt.%), cinnamon powder 1.00 kg (0.80 wt.%). The dough is prepared by mixing the emulsion and a mixture of granular components to obtain a homogeneous mass with a moisture content of 13.5-17.5% and a temperature not exceeding 30 ° C for 10 minutes. The resulting dough is subjected to a single rolling. Sugar dough is formed by pressing dough into recesses of the mold. Formed blanks are removed from the cells, placed on baking sheets and sent to the oven. The total duration of baking sugar cookies is 10 minutes. The baking temperature is 170 ° C. After baking, the cookies are naturally cooled to a temperature of 30-35 ° C, followed by packing in packs. Quality indicators are given in table 3.

Example 2

Gluten-free cookies are prepared by the claimed method. First, the emulsion is prepared: for this, pre-prepared raw materials are loaded into the emulsifier in the following sequence: 17.44 kg (14.52 wt.%) Granulated sugar is taken, 12.07 kg (10.05 wt.%) Is dissolved in apple pectin extract ), heated to a temperature of 30 ° C to increase the dissolution time of sugar crystals, and stirred for 6-8 minutes. Then make molten margarine 18.5 kg (15.44 wt.%), Melange 5.92 kg (4.92 wt.%), Emulsifier lecithin 0.005 kg (0.01 wt.%) And mix for another 6- 9 minutes At the same time, a mixture of bulk components is prepared: 19.2 kg of corn flour (15.98 wt.%), Quinoa flour 37.44 kg (31.17 wt.%), And 9.17 kg corn starch (7.63 wt.) Are taken. %), a baking powder of 0.12 kg (0.09 wt.%), salt 0.23 kg (0.19 wt.%). The dough is prepared by mixing the emulsion and a mixture of granular components to obtain a homogeneous mass for 5-7 minutes. The finished dough is formed through a jigging machine and baked at a temperature of 180-190 ° C, after baking, the product is naturally cooled to a temperature of 30 ° C and packaged. The formulation is shown in table 2.

The quality indicators of cookies according to method 1 and 2 are shown in table 3, which shows that the inventive method allows to obtain cookies with the best organoleptic characteristics: the color is light brown with a possible yellow tint without a grayish tint and visible inclusions of cinnamon powder, as stated in the prototype ; in smell and taste resembling hazelnuts, which is much more profitable and more popular from the consumer point of view than the small acidity of apple powder declared in the prototype, aroma, taste of cinnamon, corn flour, which together create the versatility of taste and aroma.

The calculation of the chemical composition and the degree of satisfaction of the daily needs of various categories of the population in basic food substances when using 100 g of cookies of the existing prototype and the proposed method is presented in table 4, which shows that the finished product has high nutritional value, including biological value, fiber, mineral substances and vitamins.

The main stages of reducing the duration of the preparation of the test in the claimed method compared to the prototype are presented in table 5 and show that the duration of the preparation of the emulsion in the present method is shorter than in the prototype, which is associated with a regular increase in the rate of dissolution of granulated sugar in apple pectin extract heated to 30 ° C. In the claimed method, the mixing of the emulsion occurs immediately with all liquid components: molten margarine and melange, which also reduces the mixing time of the emulsion. Kneading of the test in the inventive method should occur as soon as possible, which is associated with the structural features of starchy quinoa grains, which have a high swelling ability and are able, in the case of prolonged kneading, to give the test a lingering structure.

The advantage of the proposed method compared to the existing prototype is that the main flour component is quinoa flour, which is not only gluten-free, but also has a high content of proteins, fats, carbohydrates, trace elements and vitamins, which will solve the problem of imbalance of these basic nutrients in current gluten-free products, in addition, the use of pectin apple extract in the formulation allows enriching the product with dietary fiber, in particular pectin, create the original nutty taste of finished products, significantly improving their quality, thereby expanding the range of flour confectionery products for people suffering from intolerance to gluten wheat protein - celiac disease, as well as reducing the duration of the dough by 13-15 minutes compared to the prototype.

Information sources

1. International Year of Quinoa 2013 [Electronic resource] // Food and Agriculture Organization of the United Nations: http://www.fao.org.

2. RF patent No. 2466541, A21D 13/08. Method for the production of gluten-free sugar cookies "Merry little stars", publ. 11/20/2012 - a prototype.

3. RF patent 2425547, A21D 13/08. Gluten-free sugar cookies, publ. 08/10/2011.

4. WO 2011077172 A1, Method for producing liquid pectin from apple pomace, publ. 06/30/2011.

5. Schekoldina, T.V. Quinoa - a unique multi-purpose culture / T.V. Schekoldina, A.G. Khristenko // Technology and Commodity Science of Innovative Food Products, No. 5 (22), 2013. - P. 91-96.

6. Quinoa: An ancient crop to contribute to world food security July 2011 // Food and Agriculture Organization of the United Nations: http://www.fao.org.

Claims (2)

A method of preparing gluten-free cookies, including separately preparing an emulsion and a mixture of loose components, kneading dough by mixing the emulsion and a mixture of loose components, molding the products, baking them, cooling the finished products in a natural way to a temperature of 30 ° C and packaging, characterized in that for preparing the emulsion granulated sugar is dissolved in apple pectin extract, heated to a temperature of 30 ° C, and stirred for 6-8 minutes, then molten margarine, melange, emulsifier lecithin and dreams are added and mix for 6-9 minutes; in parallel, a mixture of bulk components is prepared, consisting of corn flour, quinoa flour, corn starch, baking powder and table salt; mixing the emulsion and a mixture of bulk components is carried out for 5-7 minutes, after which the finished dough is formed through a jigging machine, then the molded products are baked at a temperature of 180-190 ° C, while the initial components are taken at the following content, wt. %: corn flour 15.98 quinoa flour 31.17 corn starch 7.63 granulated sugar 14.52 pectin apple extract 10.05 margarine 15.44 melange 4.92 table salt 0.19 baking powder 0.09 emulsifier lecithin 0.01