RU2650903C1 - Composition for production of flour confectionery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Composition is proposed for production of flour confectionery products comprising flour, sugar, melange, fats, and further comprises powder of vegetables and / or fruits or berries, obtained by drying feedstock in two stages, while at the first stage drying is carried out to residual moisture content of 30–35 % at temperature of up to 90 °C, and at second stage – up to residual moisture content of 6–8 % at temperature not exceeding 40 °C, with simultaneous disintegration of processed materials. In addition, it additionally contains salt in amount not exceeding 2.5 %, chemical disintegrant in amount not exceeding 5.0 %, starch in amount not exceeding 8 %, milk in amount not higher in terms of milk powder 10 %, yeast bakery in amount not exceeding 2.5 %. At the same time, it contains wheat flour of highest quality in amount not exceeding 40 %, sugar in amount not exceeding 45 %, powder of vegetables and / or fruit or berries in amount not exceeding 20 %.

EFFECT: invention consists in obtaining bakery products with increased content of natural vitamins and antioxidants.

9 cl, 1 tbl, 4 ex

Description

The invention relates to the field of food industry, in particular to the field of production of flour confectionery.

Known (RU, patent 2558197, publ. 07.20.2015) a composition for the production of prolonged cookies for functional purposes, containing flour, a sweetening agent in the form of sugar, salt, water with a temperature of 18-23 ° C in an amount that provides the humidity of the finished dough 23-26% , margarine, chemical baking powder, emulsifier, condensed milk, invert syrup, bean semi-finished product.

Also known (RU, patent 2194392 publ. 12/20/2002) a composition for the production of crackers containing wheat flour of the highest grade, baking salt, baking soda, fat product, corn starch, granulated sugar, ammonium salt, invert syrup, milk powder, pyrosulfite sodium, essence, and also lecithin and vanillin.

Known (RU, patent 2215414, publ. 10.11.2003) composition for the preparation of cookies containing sugar, margarine, carbon ammonium salt, wheat flour of the highest grade and a prescription additive containing vegetable protein product and whole milk powder.

Known (RU, patent 2528936, publ. 09/20/2014) composition for the production of biscuit, containing second-grade wheat flour, peeled rye flour, icing sugar, concentrated apple juice, confectionery fat, drinking water.

Known (RU, patent 2529060, publ. 09/27/2014) composition for the preparation of sugar cookies, containing wheat flour, icing sugar, invert syrup, margarine, egg powder, table salt, baking soda, ammonium carbonate, flavoring additive.

The disadvantage of the above compositions should be recognized as an insufficient amount of biologically active substances.

The technical problem solved by the developed composition is to expand the range of bakery products with biologically active additives.

The technical result achieved by the implementation of the developed composition is to obtain bakery products with a high content of natural vitamins and antioxidants.

To achieve the technical result, it is proposed to use the developed composition for the production of flour confectionery products containing flour, sugar, melange, fats, characterized in that it additionally contains powder from vegetables and / or fruits or berries, obtained by drying the feedstock in two stages, in the first stage, drying is carried out to a residual moisture content of 30-35% at temperatures up to 90 ° C, and in the second stage, to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed aterialov.

Depending on the type of flour confectionery made, the composition may additionally contain at least one of the following ingredients: table salt in an amount of not more than 2.5%, chemical baking powder / cultivators in an amount of not more than 5.0%, starch in an amount not above 8%, milk in an amount not higher in terms of milk powder 10%, baker's yeast in an amount not higher than 2.5%. The specified list does not limit the list of ingredients that can be used in the manufacture of flour confectionery.

Preferably, the composition contains premium baking wheat flour in an amount not exceeding 40%, sugar in an amount not exceeding 45%, a powder of vegetables and / or fruits or berries in an amount not exceeding 20%.

The developed composition for the manufacture of bakery products uses powders obtained by drying the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to a residual moisture content of 6- 8% at a temperature not exceeding 40 ° C, with the simultaneous disintegration of processed materials from carrots, pumpkins, beets, cabbage, garlic, Jerusalem artichoke, melon, apple, quince, sea buckthorn, banana, apricot. The above list does not exhaust the list of vegetables, fruits and berries, powders from which can be used in the preparation of bakery products. You can use combinations of powders from various vegetables and fruits.

Moreover, in the method for producing vegetable and fruit and berry powders, the temperature of the feedstock during its disintegration and drying does not exceed 40 ° C, and the moisture removal time is 1-3 minutes. Therefore, the dried products obtained by this method are not inferior in quality to sublimated expensive products (see Table 1), are rich in vitamins, antioxidants, macro- and microelements, minerals that are not synthesized in the human body and must come from food. Also, dried foods retain their color, taste and smell.

The specified two-stage drying can be carried out using the installation according to RU patent No. 2381657.

A method of manufacturing flour confectionery products using the developed composition does not differ from the traditional manufacturing technology of flour confectionery products.

Below are examples of the implementation of the claimed composition.

1. A mixture of prescription components - soybean oil, granulated sugar, citric acid, sodium bicarbonate, apple powder prepared according to the above method, salt, baker's yeast, milk powder, ammonium carbonate, sodium metabisulfite, phosphatides and water, which are taken in an amount of 30 % of the weight of all components, an emulsion is prepared, which is simultaneously loaded with flour into a dough mixing machine and the dough is kneaded. Ready dough from the dough mixing machine is fed to fermentation, rolling, molding. After molding, the dough pieces are covered with an emulsion consisting of honey and melange, after which they are sprinkled with nuts and baked. After baking, the surface of the finished cracker is treated with soybean oil and cooled.

2. In the manufacture of protracted cookies use the following operations. The liquid components are condensed milk, invert syrup, water with a temperature of 18-23 ° C in an amount that ensures the humidity of the finished dough 23-26%, Jerusalem artichoke and carrot powders prepared according to the above technology, as well as sugar are fed into a homogenizer, where they are mixed in for 2-7 minutes. 1-2 minutes before the end of the preparation of the prescription mixture, a chemical baking powder, salt and soda are added to the homogenizer. The finished recipe mixture has a temperature of no higher than 40 ° C. To prepare the emulsion, the prepared recipe mixture from the homogenizer and margarine, preliminarily softened to a temperature of 38-42 ° С, is fed into the emulsifier on the move simultaneously. Their mixing is carried out with continuous rotation of the rotor for 30-60 s. The temperature of the finished emulsion is 30-40 ° C. Kneading the dough is carried out in a dough mixing machine by mixing the emulsion with wheat flour. The duration of the kneading of a protracted dough is 20-50 minutes with a shaft speed of 40 rpm. The finished dough should be well mixed, homogeneous, well tightened. The proofing of a protracted test is carried out to eliminate internal stresses in the test, increase its ductility at a temperature of 25-27 ° C from 40 to 120 minutes. After proofing, the dough is rolled (8 times), resulting in a dough tape from which the products are molded. The thickness of the dough pieces after molding is 1-3 mm. Baking cookies is carried out for 4-5 minutes at a temperature of 220-250 ° C. Next, the baked cookies are cooled to a temperature of 32-40 ° C for 5-10 minutes.

3. When preparing sugar biscuits, an emulsion is preliminarily prepared, for which partially liquid and powdery components according to the recipe (invert syrup, egg powder, maltodextrin, salt, pumpkin powder and peach powder prepared according to the above mentioned technology, icing sugar are loaded into the mixer on the go) ) The contents are mixed for 10 minutes, achieving maximum dissolution of the particles of the components to obtain a homogeneous mass. Then add chemical disintegrants previously dissolved separately in water to a temperature of 20 ° C: drinking soda and carbon ammonium salt. The amount of water is determined by calculation, based on the moisture content of the test. Margarine is pre-melted, filtered and pumped to a volumetric batcher, from where it is fed to the mixer. Soy lecithin is added to the melted margarine. Stirring is continued for another 5 minutes until a homogeneous consistency of the emulsion is obtained.

The temperature of the emulsion is 32-36 ° C with a solids content of 70-75% in accordance with the recipe. The resulting emulsion is mixed with wheat flour and the final batch of the dough is made until the components are evenly distributed, the duration of which should not exceed 14-16 minutes (for continuous machines with a shaft speed of 10-11 rpm). The humidity of the test is not more than 18.0% (the amount of introduced water is determined by calculation), the temperature is not more than 28 ° C. The resulting sugar dough has a uniform consistency, is well formed, plastic. Next, the resulting dough is cut into individual billets, baked in an oven at a temperature of 320 ° C for 6-10 minutes, the finished products are cooled and packaged.

4. The method of production of biscuit is as follows. Wheat flour of the second grade and peeled rye flour are taken in the ratio 1: 1, apple powder and water are fed into the kneading case of the batch mixing machine, the components are mixed to a homogeneous mass for 6 minutes at a kneading organ rotation speed of 350 rpm, then icing sugar and stirring is continued for 3 minutes, then Econfé 1203-34 plasticized confectionery fat is added and mixed for another 2 minutes, then the pre-kneaded dough is unloaded in metal molds and placed in a whisk unit, knead the dough at a kneading organ rotation speed of 730 rpm under a compressed air pressure of 0.5 ± 0.02 MPa for 43 s, knocked down dough in the forms is baked at a temperature of 190-195 ° С under the influence of IR heating for 10 minutes, then the IR heating is turned off and another 25-30 minutes are baked.

Claims (9)

1. The composition for the production of flour confectionery products containing flour, sugar, melange, fats, characterized in that it further comprises a powder of vegetables and / or fruits or berries, obtained by drying the feedstock in two stages, while the first stage of drying carried out to a residual moisture content of 30-35% at temperatures up to 90 ° C, and in the second stage - to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials. 2. The composition according to p. 1, characterized in that it additionally contains table salt in an amount of not more than 2.5%. 3. The composition according to p. 1, characterized in that it further comprises a chemical baking powder in an amount of not higher than 5.0%. 4. The composition according to p. 1, characterized in that it additionally contains starch in an amount of not more than 8%. 5. The composition according to p. 1, characterized in that it additionally contains milk in an amount not higher in terms of milk powder 10%. 6. The composition according to p. 1, characterized in that it contains premium wheat flour in an amount of not higher than 40%. 7. The composition according to p. 1, characterized in that it contains sugar in an amount of not higher than 45%. 8. The composition according to p. 1, characterized in that it contains a powder of vegetables and / or fruits or berries in an amount of not more than 20%. 9. The composition according to p. 1, characterized in that it further comprises baker's yeast in an amount of not more than 2.5%.