RU2703149C1 - Cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Cookie production method includes preparation of raw materials, preparation of an emulsion, sugar dough, dough pieces molding, baking and packing. Starch molasses is used for preparing the product. Emulsion is prepared in emulsifier at mixing by beating melange with starch molasses, heated to temperature of 45–50 °C, with food salt, melted butter, a flavoring agent and chemical baking powders with sodium bicarbonate and carbon-ammonium salt till a creamy consistence at temperature of 35–38 °C for 10–12 minutes. To produce sugar dough the obtained emulsion is mixed in a dough kneading machine with prime grade wheat flour. Cookies are prepared at following ratio of initial components, kg: prime grade wheat flour 45–50, butter 20–25, melange 4.2–4.3, starch molasses 30–20, food culinary salt 0.3, sodium bicarbonate 0.2–0.15, carbon-ammonium salt 0.2–0.15, flavoring agent 0.1.

EFFECT: invention allows to reduce technological process of emulsion preparation for sugar cookies, enhance its quality due to improvement of organoleptic indices, increase of dough ductility, crumbliness, porosity, shelf life of the ready product, reduction of its sugar capacity and prime cost.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the field of food industry, in particular to flour confectionery without sugar of reduced sweetness, sugar content, calorie content, cost and long shelf life.

Closest to the claimed invention in technical essence and the achieved effect is sugar cookies "Hi", produced according to generally accepted technological instructions for the production of flour confectionery [Collection of technological instructions "Production of bread, bakery and confectionery", Moscow "Economics", 1999 ].

The disadvantage of this product is the significant content of white sugar in the formulation, which increases the content of easily digestible carbohydrates and calorie content in the product. As well as the need to obtain an invert syrup, grinding white sugar into icing sugar and dissolving the crushed sugar crystals in the liquid medium of the emulsion until completely dissolved to obtain cookies with a homogeneous consistency, which leads to an increase in the duration of preparation of the emulsion and the entire technological process for producing cookies.

The technical task of the invention is to expand the assortment of cookies without sugar, improve its organoleptic characteristics (increase color, aroma, reduce sweetness), reduce sugar consumption, calorie content, cost, increase porosity, looseness, and shelf life by completely replacing sugar with starch syrup in the recipe.

To solve the technical problem of the invention, a method for producing cookies is proposed, including preparing raw materials, preparing an emulsion, sugar dough, forming dough pieces, baking and packaging, in which it is new that starch syrup is used to prepare the product, the emulsion is prepared in the emulsifier by mixing by whipping melange with starch syrup, heated to a temperature of 45-50 ° C, food salt, melted butter, flavoring and chemical disintegrants (bicarbonate with sodium chloride and ammonium carbonate) to a creamy consistency at a temperature of 35-38 ° C for 10-12 minutes, to obtain a sugar dough, the emulsion obtained is mixed in a dough mixer with premium wheat flour, sugar cookies are prepared in the following ratio of initial components, kg:

Premium wheat flour
Butter
Melange
Molasses starch
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring 45-50
20-25
4.2-4.3
30-20
0.3
0.2-0.15
0.2-0.15
0.1

The technical result of the invention is to reduce the process of preparing an emulsion for sugar cookies, increase its quality by improving organoleptic characteristics (color, taste, aroma), increasing the plasticity of the dough, friability, porosity, shelf life of the finished product, reducing its sugar content and cost.

One solution to this problem is to completely replace white sugar with starch syrup in the recipe for sugar cookies. White sugar has several disadvantages: its production technology is a multi-stage and lengthy process; it consists of 99.75% sucrose, the use of which in significant quantities leads to caries and tooth decay, obesity, cardiovascular disease, increased blood cholesterol, increased blood pressure, aging of body tissues, impaired intestinal microflora, liver damage, destruction bone tissue, etc.

Starch syrup is a product containing about 80% carbohydrates, including maltose - 22%, glucose - 21%, dextrins - 35%, tetra- and trisaccharides - 22%, it also contains minerals useful for the body (mg / 100 g): potassium - 29, phosphorus - 48, sodium - 80, calcium - 25, magnesium - 13 and iron - 1.2. Also in the product are B vitamins, which are necessary for the proper functioning of the human body. The main advantage of molasses, compared with white sugar, is the presence of polysaccharides in its composition, which gives it dietary properties, while molasses has a low coefficient of sweetness - 0.5 srvc. units (for white sugar - K = 1 srvc. units), lower energy value - 316 kcal / 100 g (for white sugar - 399 kcal / 100 g) and high technological properties. Regular consumption of molasses has a positive effect on the activity of the brain, improving the functioning of the nervous system, which in turn helps to cope with headache, fatigue, insomnia and stress. The magnesium and potassium content charitable effect on the cardiovascular system. The presence of fast carbohydrates makes this product indispensable for people involved in sports and for those who want to lose weight.

The chemical composition of starch syrup in comparison with white sugar is presented in table 1.

Table 1

Comparative analysis of the chemical composition of white sugar and starch syrup

Food substances
(g / per 100 g of product) White sugar Molasses starch Water g 0.14 22 Fats, g - 0.3 Protein, g - 0.3 Dextrose equivalent (DE) (reducing substances on dry matter,%) 0.05 44 Carbohydrates, g: - sucrose 99.75 - - glucose - 15.6 - maltose - 20.3 - maltotriosis, maltotetrosis - - - dextrins - 43.3 Organic acids, g - 0.3 Ash (in terms of dry matter), g 0.04 0.4 Sweetness (SES) one 0.5 Calorie content, kcal (kJ) 399 (1671) 316 (1323)

During baking, reducing substances - reducing monosaccharides (glucose, maltose) are highly reactive and interact with amino acids, peptides and proteins of flour proteins, resulting in by-products - melanoidins, aldehydes, furfural or hydroxymethylfurfrol, which take part in the formation of aroma, color and the taste of the finished cookie.

Method for the production of cookies is as follows.

Starch syrup is used for preparation, the emulsion is prepared in an emulsifier by mixing by whipping melange with starch syrup, heated to a temperature of 45-50 ° C, edible salt, melted butter, flavoring and chemical disintegrants (sodium bicarbonate and carbonic ammonium salt) to a creamy consistency at a temperature of 35-38 ° C for 10-12 minutes, then the resulting emulsion is mixed with premium wheat flour in a dough mixing machine until smooth at a temperature of no more than 28 ° C for 8-10 minutes The resulting dough with a moisture content of 17-18% is formed by the rotational method, the obtained dough pieces are sent to baking. Sugar cookies are prepared in the following ratio of starting components, kg:

Premium wheat flour
Butter
Melange
Molasses starch
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring 45-50
20-25
4.2-4.3
30-20
0.3
0.2-0.15
0.2-0.15
0.1

Different aromatic substances are used as a flavoring agent, depending on what aroma and taste it is necessary to give to the finished liver.

The method is illustrated by the following examples.

Example 1 (prototype).

An emulsion for sugar dough is prepared in an emulsifier by completely dissolving granular crystalline raw materials (powdered sugar from white sugar, food salt) in a liquid medium from a calculated amount of water, a prescription amount of invert syrup, melange, melted margarine, followed by the introduction of flavoring and chemical baking powder for 18 -20 minutes. Sugar cookie dough is prepared in a dough mixing machine by mixing an emulsion with a temperature of 35-38 ° C with premium wheat flour. The resulting sugar dough with a moisture content of 16.7% and a temperature of not more than 28 ° C is then transferred to molding by the rotational method, followed by baking the dough pieces. Sugar cookies are prepared in the following ratio of starting components, kg:

Premium wheat flour
White sugar
Invert syrup
Margarine
Melange
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring 62.0
18.73
2.63
12.1
3.46
0.32
0.43
0.23
0.1

Quality indicators, chemical composition and energy value of sugar cookies are presented in table. 2.

Example 2

An emulsion of 4.2 kg of melange, 30 kg of starch syrup, 20 kg of melted butter, 0.3 kg of edible salt, chemical disintegrants — 0.2 kg of sodium bicarbonate and 0.2 kg of ammonium carbonate and 0.1 kg of flavoring is prepared by alternately mixing the components while beating to a homogeneous state for 12 minutes at a temperature of 38 ° C, then the resulting emulsion is mixed with 45 kg of premium flour for 10 minutes to obtain a homogeneous consistency test with a moisture content of 18% at a temperature of 28 ° C, which is then molded and baked as dough pieces in the following ratio of starting components, kg per 100 kg of product:

Premium wheat flour
Butter
Melange
Molasses starch
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring 45
twenty
4.2
thirty
0.3
0.2
0.2
0.1

Quality indicators, chemical composition and energy value of sugar cookies are presented in table. 2.

Example 3

The emulsion for sugar dough is prepared analogously to example 2 by alternately mixing the components until smooth during beating for 11 minutes at a temperature of 37 ° C, with a melange content of 4.25 kg, starch syrup - 25 kg, table salt - 0.3 kg , melted butter - 22.5 kg, chemical disintegrants - 0.18 kg of sodium bicarbonate and 0.18 kg of ammonium carbonate and 0.1 kg of flavoring, then the resulting emulsion is mixed with 47.5 kg of premium flour until a dough is obtained homogeneous moisture Stu 17.4% for 9 minutes, and a temperature of 28 ° C, which is then shaped and baked in the form of dough pieces with the following ratio of the starting components, kg per 100 kg:

Premium wheat flour
Butter
Melange
Molasses starch
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring 47.5
22.5
4.25
25
0.3
0.18
0.18
0.1

Quality indicators, chemical composition and energy value of sugar cookies are presented in table. 2.

Example 4

The emulsion for sugar dough is prepared analogously to example 2 by alternately mixing the components until smooth during beating for 12 minutes at a temperature of 35 ° C, with a melange content of 4.3 kg, starch syrup - 20 kg, table salt - 0.3 kg , melted butter - 25 kg, chemical leavening agents - 0.15 kg of sodium bicarbonate and 0.15 kg of ammonium carbonate and 0.1 kg of flavoring agent; then the resulting emulsion is mixed with 50 kg of premium flour until a dough of uniform consistency is obtained. 17.1% during 8 min and a temperature of 27 ° C, which is then shaped and baked in the form of dough pieces with the following ratio of the starting components, kg per 100 kg:

Premium wheat flour
Butter
Melange
Molasses starch
Cooking salt
Sodium bicarbonate
Coal ammonium salt
Flavoring fifty
25
4.3
twenty
0.3
0.15
0.15
0.1

Quality indicators, chemical composition and energy value of sugar cookies are presented in table. 2.

table 2

Quality indicators, nutritional and energy value of sugar dough and cookies

Quality indicators The requirements of GOST 24901-2014 “Cookies. General specifications " one
(prototype) 2 3 four Organoleptic indicators of cookies: Taste and smell Expressed, characteristic of the taste and smell of the components included in the cookie recipe, without extraneous taste and smell Taste rich sweet characteristic of sugar liver The taste is sweet, pronounced aroma of flavoring substance The taste is slightly sweet, pronounced aroma of the flavoring substance Color Uniform, from light straw to dark brown, taking into account the raw materials used Color light golden Color yellow gold Golden color The form Flat, without dents, blisters or edge damage Surface Smooth, with a clear, not blurry print on the top surface Kink view Baked biscuits with a uniform porous structure, without voids and traces of unprotected Physico-chemical indicators of sugar test: Moisture content, % - 16.7 18.0 17.4 17.1 The bulk mass of the test, g / cm ³ - 1,57 1.38 1.31 1.26 Physico-chemical characteristics of sugar cookies: Moisture content, % No more than 10 5.1 5.8 5.5 5.2 Wet% Not less than 180 192.7 221 216 207 Alkalinity, hail No more than 2 1,6 0.9 1,1 1.3 Mass fraction of fat,% No more than 30 9.1 17.7 19.1 21.9 Mass fraction of total sugar (sucrose),% No more than 35 19.8 9,4 7.8 6.2 Nutritional and energy value of cookies: Proteins, g - 7.8 6.6 6.9 7.2 Fats, g - 9.3 18.1 20,2 22.3 Carbohydrates, g - 71.58 64,4 61.6 58.82 Mineral
substances, mg:
- potassium
- calcium
- magnesium
- phosphorus
- iron - 80,42
15.71
9.87
54.01
0.87 88.06
26.54
13.62
68.56
1.22 90.47
26.22
13.29
68.86
1.19 92.77
25.88
12.96
69.12
1.15 Calorie content, kcal (kJ) - 427 (1788) 413 (1729) 415 (1738) 419 (1754)

As can be seen from the table. 2, the quality indicators of cookies prepared using starch syrup have improved, namely: the developed product has a saturated yellow-golden color, a rich aroma of flavors, reduced sweetness, its wettability is 7-15% higher compared to the control sample, the total content sugar (for sucrose) is 53-69% lower. By nutritional value, the developed cookies contain a greater amount of minerals, a reduced calorie content of 1.9-3.3%.

The authors presented the ratio of prescription components experimentally and going beyond their range will result in changes in organoleptic and physico-chemical parameters.

Thus, the proposed method for the production of cookies allows you to:

- improve the quality of cookies: improve its organoleptic characteristics (taste, color, aroma), reduce its sweetness, sugar content, calorie content, increase nutritional value;

- reduce the required production space at the confectionery enterprises by reducing the units of technological equipment for grinding white sugar into powdered sugar and preparing invert syrup;

- intensify the production process;

- reduce energy and labor intensity of production;

- reduce the cost of cookies;

- increase the shelf life of cookies due to the content of a significant amount of monosaccharides (glucose and maltose);

- rationally process and use domestic raw materials - starch syrup;

- expand the range of cookies without sugar;

- get a cost-effective and competitive product in the domestic market.

Claims (2)

Method for the production of cookies, including preparation of raw materials, preparation of an emulsion, sugar dough, molding of dough pieces, baking and packaging, characterized in that starch syrup is used to prepare the product, the emulsion is prepared in an emulsifier by mixing by whipping melange with starch syrup, heated to a temperature of 45 -50 ° С, edible salt, melted butter, flavoring and chemical disintegrants with sodium bicarbonate and ammonium carbonate to a creamy consistency at a temperature Ur 35-38 ° C for 10-12 min, to obtain a sugar dough obtained emulsion mixed in a kneading machine with the highest grade wheat flour, cookies prepared with the following ratio of the starting components, kg: Premium wheat flour 45-50 Butter 20-25 Melange 4.2-4.3 Molasses starch 30-20 Cooking salt 0.3 Sodium bicarbonate 0.2-0.15 Coal ammonium salt 0.2-0.15 Flavoring 0.1