RU2711961C1 - Sugar cookies on vegetable oils - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Cookie production method envisages preparation of a protein-polysaccharide mixture (PPM) of agar, pectin, sodium-carboxymethyl cellulose (SCC) and dry milk whey, addition of hot water with temperature of 60–80 °C to the mixture, mixing and swelling of mixture for 40–60 minutes. Produced protein-polysaccharide mixture is whipped, liquid vegetable oil is introduced and whipped during 8–10 minutes to produce emulsion. Then one introduces into the produced emulsion a flavoring agent and a mixture of sugar substitutes from erythritol, isomaltite and sorbitol and stirs them thoroughly. One adds rice flour and flax or starch flour or their mixture, salt, soda, ammonium carbonate into the produced mixture and kneads dough. Produced dough is delivered for molding, baking and further cooling. Initial components of the formula are taken in certain weight parts.EFFECT: invention allows to produce biscuits enriched with whey protein, food fibers with low sugar content and caloric content.1 cl, 1 dwg, 7 tbl, 21 ex

Description

The invention relates to the confectionery industry, namely, to the production of flour confectionery.

The closest in technical essence to the present invention is a method of preparing sugar cookies, which involves preparing raw materials, knocking out the components of the formulation of the emulsion for 15-27 minutes at a temperature of 30-35 ° C, introducing flour and starch and kneading the dough for 5-8 minutes at 22-24 ° C, subsequent molding of billets and baking products for 4-6 minutes at 180-250 ° C. Storage of finished sugar cookies is carried out at a temperature of 18-20 ° C and a relative humidity of not more than 75%. ["Technological instructions for the production of flour confectionery", Moscow, 1992, p. 21-25].

The main components of the sugar biscuit recipe are flour, starch, sugar, fat (butter, margarine or confectionery fat), egg and dairy products, chemical baking powder, flavoring and aromatic substances. First, an emulsion is prepared from all components of the formulation, except flour and starch. This ensures the creation of the emulsion "oil in sugar solution". The proteins of the egg and milk form shells on droplets of fat, which stabilizes the structure of the emulsion. The resulting emulsion is mixed with flour and starch to obtain a plastic dough. The test mass is a suspended emulsion in which the dispersed phase is droplets of fat, particles of flour and starch, and the dispersion medium is a sugar-egg-milk solution.

When baking dough pieces of cookies, egg proteins interact with flour gluten, melting and partial crystallization of sugar, which makes the structure of sugar cookies hard. The disadvantage of solid fats used in the production of cookies is the presence of trans-fatty acids, which are naturally produced during biohydrogenation in animals (butter) or as a result of hydrogenation of liquid vegetable oils (margarine, confectionery fat). The presence of trans fatty acids in sugar cookies has a negative effect on the body.

There is a problem of introducing liquid vegetable oils (sunflower, nut, sesame, rapeseed, flaxseed) instead of hard fats into sugar cookies, the complexity of which lies in the potential mechanical and chemical incompatibility of the additive and the matrix. At the same time, it is difficult to maintain the traditional structure of sugar cookies and to avoid the degradation processes of polyunsaturated fatty acids (PUFAs) found in vegetable oils. Incompatibility is manifested in the leakage of vegetable oil from the dough and the finished sugar cookies, even at a low concentration in the product, unless additional measures are taken to bind and / or prevent the direct interaction of the matrix substances and additives.

The disadvantages of this method include a significant sucrose content in the dispersion medium of the emulsion, which leads to a high calorie content of the product.

Thus, there is a need to develop a gluten-free sugar cookie formulation enriched with vegetable oils and with a low sugar content, low energy value and an extended shelf life.

Examples of such developments are known in the art.

A known method of preparing flour confectionery (including sugar cookies - see example 2), including the introduction of a mixture of sunflower and camelina oil as a fat product, together with a stabilizer - a mixture of guar and xanthan gum, a preparation of wheat fiber and soy protein isolate [ RU 2459415 C2, publ. 08/27/2012].

The stabilizer of this mixture of oils is not reliable enough, involves the purchase of expensive hard-to-reach ingredients and does not allow to encapsulate and retain a significant amount of oil. In addition, this development does not solve the problem of manufacturing gluten-free sugar cookies.

From patent RU 2466541 C1, publ. 11/20/2012 a method for the preparation of sugar cookies based on corn and rice flour is known.

The aim of the present invention is to develop the formulation and technology of sugar cookies based on whey using encapsulated liquid oil in the shells of a protein-polysaccharide mixture.

The objective of the invention is the selection and selection of a mixture of whey and polysaccharides to obtain an emulsion, ensuring the preservation of the structure of traditional sugar cookies with the exception of egg and milk proteins from the recipe and effective encapsulation of vegetable oils, the choice of optimal sweeteners for this type of cookie, allowing to obtain diabetic products and for people with celiac disease, the selection of a quantitative ratio of components.

The biscuit formulation uses a protein-polysaccharide mixture (BPS) consisting of whey and polysaccharides, namely agar, pectin and carboxymethyl cellulose. The introduction of BPS allows you to:

1. Encapsulate the liquid vegetable oil in the shell of the BPS, which occurs in the process of emulsification of the mixture consisting of vegetable oil and the foam mass of the BPS at a ratio of 1: 1-1.5. The formation of an emulsion occurs when air bubbles in the foam mass of BPS are replaced with droplets of vegetable oil.

2. BPS consists of whey and polysaccharides, namely, agar, pectin and carboxymethyl cellulose. The use of whey is due to the fact that a large proportion (70-80%) of proteins falls on β-lactoglobulin and α-lactoglobulin. These proteins, and especially β-lactoglobulin, are able to bind to lipophilic compounds of vegetable oil with the formation of protein-lipid compounds.

3. Whey proteins exhibit foaming and emulsifying abilities, the effectiveness of which is affected by the conformational flexibility of high polymers. Proteins have amphiphilic properties, since they usually contain amino acids with hydrophilic and hydrophobic radicals. They have a good ability to diffuse, absorb at the interface of the oil droplets during the emulsification process, thus acting as effective emulsifiers to form and stabilize an oil-in-water emulsion.

4. In BPS, not one polysaccharide is used, but a triple mixture of polysaccharides consisting of a combination of agar, pectin and carboxymethyl cellulose. Using a triple mixture of polysaccharides allows you to create a durable wall material for the shell on droplets of vegetable oil. The ternary polysaccharide mixture heats up better and the duration of baking sugar cookies is reduced. In addition, whey proteins and polysaccharides during heat treatment enter the Mayer reaction and form compounds that strengthen the shell on droplets of fat, which prevents thermal destruction of vegetable oil. The smaller the droplets of fat and the stronger the shell on them, the less degradation of the PUFA of the vegetable oil and the higher the quality of the cookies. In this case, whey proteins and polysaccharides in the test form a gel network similar to gluten flour, which allows the use of rice flour, linseed flour and starch instead of wheat flour.

5. Whey protein is considered the most valuable milk protein. By its biological value, it surpasses even chicken egg protein, since 28.4 g of total cow's milk protein, 17.4 g of egg and only 14.5 g of whey protein in the native state are required to cover the daily human need for essential amino acids. The amount of such limited amino acids as phenylalanine and tyrosine makes up 71-75% of their content in egg protein in whey protein.

6. Isomalt, sorbitol and erythritol are low-calorie sweeteners (energy value - 2.4 kcal / g). The introduction of sorbitol in the syrup has an additional stabilizing effect on the structure of the emulsion. Sorbitol is one of the best water-retaining components. At the same time, the sweetness of the mixture of sweeteners is close to the sweetness of sucrose. Isomalt is a food supplement that is completely safe for the human body and is intended for the production of dietetic and diabetic products. In addition, it stimulates the active work of the intestines.

This object is achieved in that the method for the production of cookies involves the preparation of a protein-polysaccharide mixture (BPS) from agar, pectin, sodium carboxymethyl cellulose (CMC) and whey powder, adding hot water with a temperature of 60-80 ° C to the mixture, mixing and swelling mixture for 40-60 minutes, knocking down BPS, introducing liquid vegetable oil and knocking over for 8-10 minutes to obtain an emulsion, after which a flavor and a mixture of sweeteners from erythritol, isomalt and sorbitol, and t are introduced into the emulsion obtained mix thoroughly, rice flour and flax flour or starch, or a mixture thereof, salt, soda, ammonium carbonate are added to the resulting mixture and the dough is kneaded, the resulting dough is sent to molding, baking and subsequent cooling. The ratio of the starting components in the mass parts is:

Rice flour 60-720 Flax flour 0-560 Starch 0-360 Erythritol 100-180 Isomaltitis 17-90 Sorbitol 17-18 Liquid vegetable oil 130-150 Salt 4-6 Soda 4-6 Ammonium carbonate 0.8-1.0 Flavoring 4-25 Dry whey 15-35 Agar 0.05-1.5 Pectin 0.05-1.5 Sodium Carboxymethyl Cellulose 0.05-1.5 Water for BPS 100-250

Preferably, the vegetable oil is selected from sunflower, sesame, rapeseed, linseed, walnut oil and mixtures thereof.

The flavor used is Gingerbread, Pepper, and similar rich aromas.

The technical result consists in the enrichment of sugar cookies with whey proteins, dietary fiber, liquid polyunsaturated fatty acids, in reducing the sugar content and calorie content of the product. A quantitative choice of the components included in the sugar cookie formulation provides a product with low energy value, allows you to maintain good oral health, control blood glucose levels and reduce the risk of a variety of diseases related to lifestyle, which makes it possible to recommend diabetics in the diet , athletes and people with celiac disease. The resulting product according to organoleptic and rheological indicators corresponds to the traditional.

The manufacturing scheme of sugar cookies according to the proposed technology is disclosed in Fig. 1. For the preparation of cookies using technological modes shown in the diagram.

Tables 1-7 provide examples of the preparation of cookies by the proposed technology.

Claims (3)

A method for the production of cookies, involving the preparation of a protein-polysaccharide mixture (BPS) from agar, pectin, sodium carboxymethyl cellulose and whey, adding hot water to the mixture at a temperature of 60-80 ° C, mixing and swelling the mixture for 40-60 minutes, knocking down BPS, introducing liquid vegetable oil and knocking down for 8-10 minutes to obtain an emulsion, after which a flavor and a mixture of sweeteners from erythritol, isomaltite and sorbitol are introduced into the emulsion obtained and mixed thoroughly into the resulting mixture in they carry rice flour and linseed flour or starch, or a mixture thereof, salt, soda, ammonium carbonate and knead the dough, the resulting dough is sent to molding, baking and subsequent cooling, while the ratio of the starting components in the mass parts is: Rice flour 60-720 Flax flour 0-560 Starch 0-360 Erythritol 100-180 Isomaltitis 17-90 Sorbitol 17-18 Liquid vegetable oil 130-150 Salt 4-6 Soda 4-6 Ammonium carbonate 0.8-1.0 Flavoring 4-25 Dry whey 15-35 Agar 0.05-1.5 Pectin 0.05-1.5 Sodium Carboxymethyl Cellulose 0.05-1.5 Water for BPS 100-250 2. The method of claim 1, wherein the liquid vegetable oil is selected from sunflower, sesame, rapeseed, linseed, walnut oil, and mixtures thereof.

Images