RU2791522C1 - Flour confectionery product from sustained dough in the form of cookies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production of a confectionery flour product from a protracted dough in the form of biscuits with filling. The flour confectionery product contains a base consisting of two separate parts with a dosed portion of a thermostable filling evenly located inside. Therewith, two separate parts of the base are interconnected into a single product by stamping. The starting components are used in the following ratio, % by weight: premium wheat flour - 60.0-80.0, high-oleic vegetable oil - 7.0-10.0, sugar or powdered sugar - 4.0-7.0, dry milk whey - 0.7-3, 0, invert syrup or glucose-fructose syrup - 4.0-7.0, lecithin - 0.01-0.3, egg powder - 0.2-2.0, corn starch - 1.0-4.0, soda - 0.2-2.0, ammonium carbonate salt - 0.3-2.3, table salt - 0.3-2.3, enzymes - 0.005-0.5, pyrosulphite - 0.005-0.5, flavouring agent - 0.1-0.5. At the same time, the biscuit base and the thermostable filling are in the ratio, % by weight: biscuit body - 57-60, thermostable filling - 40-43. Moreover, the finished product in the form of cookies has the following chemical parameters, namely, the mass fraction of moisture is 14.0-18.0%, the mass fraction of fat is 5.0-9.0%, the water activity is 0.7-0.74. At the same time, the dough for the manufacture of a confectionery product has the following physical and structural characteristics: plastic strength 1500-1700 g, tear force 100-300 g, tensile force 50-150 g, ultimate shear stress 5.0-7.0 g, spreadability 5-20 mm, compressibility 75-200 g/s, maximum compression force 3075-3250 g, cut tack 700-900 g, compression tack 200-400 g, elasticity coefficient 60-80%.

EFFECT: obtaining a finished product with improved taste, organoleptic, as well as structural and mechanical properties.

5 cl, 7 tbl, 4 ex

Description

Technical field

The invention relates to the food industry, to its confectionery industry, namely to the production of confectionery flour products from long dough in the form of cookies with filling.

State of the art

The prior art composition for the production of long biscuits containing premium flour, sodium pyrosulfite, corn starch, fat product, granulated sugar, invert syrup, salt, sodium bicarbonate, dairy product, ammonium carbonate and an aromatic substance, characterized in that it contains soybean oil as a fat product, skimmed milk powder as a dairy product, and "Condensed Milk" flavor as a flavoring agent in the following ratio of components, wt. %:

Sodium pyrosulfite - 0.028-0.035

Premium flour - 57.61-58.23

Corn starch - 2.12-3.68

Soybean oil - 9.92-12.66

Invert syrup - 2.84-3.56

Extra salt - 0.54-0.76

Granulated sugar - 15.53-17.04

Sodium bicarbonate - 0.31-0.44

Skimmed milk powder - 5.42-7.28

Ammonium carbonate - 1.01-1.22

Flavoring "Condensed milk" - 0.022-0.035 (application No. 2001100831, published on 10.03.2003).

The disadvantages of the known composition is the lack of a thermostable filling in the recipe of the flour confectionery product and the lack of information about the physical and structural characteristics of the dough for forming a flour confectionery product from it by stamping.

Also known from the prior art is a composition for the production of long biscuits containing premium flour, sodium pyrosulphite, corn starch, a fat product, granulated sugar, invert syrup, salt, soda, a dairy product, ammonium, and an aromatic substance, characterized in that it additionally contains a flavoring additive - poppy seeds, and as a fat product it contains soybean oil, as a dairy product - skimmed milk powder, as an aromatic substance flavor "Condensed milk" in the following ratio of components, wt. %:

Sodium pyrosulfite - 0.03-0.05

Ammonium salt - 1.08-1.12

Soda - 0.22-0.32

Salt - 0.52-0.72

Flavor "Condensed milk" - 0.03-0.04

Premium wheat flour - 54.57-60.46

Corn starch - 2.27-3.24

Soybean oil - 10.92-12.04

Granulated sugar - 13.76-15.14

Invert syrup - 2.12-2.96

Food poppy - 2.06-2.98

Skimmed milk powder - 5.78-6.8 (application No. 2001100837, published on March 10, 2003).

The disadvantages of the known composition is the lack of a thermostable filling in the recipe of the flour confectionery product and the lack of information about the physical and structural characteristics of the dough for forming a flour confectionery product from it by stamping.

The prior art also knows a method for preparing long biscuits, including preparing a mixture of bulk components (from starch, wheat flour, crumbs from returnable waste), preparing an emulsion (from invert syrup, water, salt, sugar, melange, fat), preparing dough from a mixture bulk components and emulsions with a moisture content of 22-28% and a temperature of 24-38°C. Further resting of the dough at a temperature of 25-27°C and a relative humidity of about 80% for 30-120 minutes. After resting, the dough is subjected to rolling, as a result of which a dough tape 1-3 mm thick is obtained, from which blanks are formed by stamp machines (or rotary machines), baked in tunnel ovens for 4-5 minutes at t = 180-250 ° C ( Technological instructions for the production of flour confectionery, compiled by V. A. Shipov, Moscow: Publishing House Economics, 1999, p. 286).

The disadvantage of this method is the low organoleptic properties of the resulting product and the lack of information about the physical and structural characteristics of the dough for forming a flour confectionery product from it by stamping in the form of a spherical shape with and without a pinch or a figured shape.

The closest analogue to the claimed invention is a method for preparing hard cookies, including obtaining dough by mixing an emulsion of sugar-containing syrup, water, salt, sugar, melange, milk powder, margarine and a mixture of starch, premium wheat flour, chemical baking powder, improvers until a homogeneous mass, rolling the dough on a laminator to a thickness of the dough tape of 1-3 mm, forming the dough with stamp machines and baking dough pieces, characterized in that glucose syrup with a concentration of 25-30% of solids obtained by a double enzymatic method of flour hydrolysis is used as a sugar-containing syrup from rice chaff, in the amount of 44-48% relative to the mass of flour and additionally, the Neutrase enzyme is used, and the components have the following ratio in kg:

Wheat flour of the highest grade 95.0-105.0

Glucose syrup 44.0-48.0

Margarine 16.53-18.27

Granulated sugar 8.60-7.70

Starch 7.70-8.51

Melange 3.23-3.57

Whole milk powder 0.86-0.95

Baking soda 0.67-0.74

Salt 0.57-0.63

Ammonium carbonate 0.19-0.21

Neutrase enzyme 0.0095-0.0105 (patent RU No. 2248709 C2, 03/27/2005).

The disadvantage of this method is the low organoleptic properties of the resulting product and the lack of information about the physical and structural characteristics of the dough for forming a flour confectionery product from it by stamping in the form of a spherical shape with and without a pinch or a figured shape.

Disclosure of invention

The technical results of the claimed invention are the development of a flour confectionery product from a protracted dough in the form of cookies, which is a one-bite snack, with improved taste and organoleptic properties due to the combination of thin unsweetened dough with a large amount of filling inside, as well as the development of a flour confectionery product, which due to the ratio of ingredients given in the recipe to obtain the dough and the chemical parameters of the finished product, as well as due to the physical and structural characteristics of the dough, it can be subjected to such a molding method as “stamping” in the form of a spherical shape with and without a pinch or a figured shape.

The technical result is achieved by the fact that the flour confectionery product from a long dough in the form of cookies contains a body consisting of two separate parts with a dosed portion of a thermostable filling evenly located inside, while the two separate parts are interconnected into a single product by molding by stamping, obtained from wheat flour, high-oleic vegetable oil, sugar or powdered sugar, dry whey, invert syrup or glucose-fructose syrup, lecithin, egg powder, corn starch, soda, ammonium carbonate salt, table salt, flavoring, enzymes, pyrosulfite, by mixing at the following ratio of initial components, wt. %:

Premium wheat flour 60.0-80.0 Vegetable oil w/o 7.0-10.0 Sugar or powdered sugar 4.0-7.0 Dry milk whey 0.7-3.0 Invert syrup or glucose-fructose syrup 4.0-7.0 Lecithin 0.01-0.3 Egg powder 0.2-2.0 Corn starch 1.0-4.0 Soda 0.2-2.0 Carbon ammonium salt 0.3-2.3 Salt 0.3-2.3 Enzymes 0.005-0.5 pyrosulfite 0.005-0.5 flavoring 0.1-0.5,

while the biscuit body and thermostable filling are in the following ratio, wt. %:

Cookie case 57.0-60.0 The filling is thermostable 40.0-43.0

while the flour confectionery product has the following chemical parameters, namely, the mass fraction of moisture is 14.0-18.0%, the mass fraction of fat is 5.0-9.0%, the water activity is 0.7-0.74, and the dough for manufacturing of a confectionery product has the following physical and structural characteristics: plastic strength 1500-1700 g, tear strength 100-300 g, tensile strength 50-150 g, ultimate shear stress 5.0-7.0 g, spreadability 5-20 mm, compressibility 75-200 g/sec, maximum compressive force 3075-3250 g, cut tack 700-900 g, compress tack 200-400 g, elasticity coefficient 60-80%.

The confectionery product additionally contains flavors and/or food colorings, cocoa powder, fruit and berry crunches, and/or fruit and berry powders, and/or cheese powders, and/or fruit and berry pieces, and/or yoghurt powders, and /or crushed nuts, and/or seeds of edible plants, and/or dried herbs.

The confectionery product has a spherical shape with or without a pinch or a curly shape (in particular, a bear, an asterisk, a smiley face, etc.).

The thermostable filling is fruit or fat (in particular nut-chocolate, milk, cream, etc.).

The dough is used one-color or two-color.

Implementation of the invention

The implementation of the invention is shown in examples 1-4.

Example 1. The production of the claimed flour confectionery product initially includes the process of preparing a protracted dough, kneading which is carried out in a dough mixer with Z-shaped blades in a periodic way, which provides for the preliminary preparation of an emulsion, followed by its combination with flour and additives (if available, according to the recipe). The dough is kneaded using bowl heating (heating temperature - 35.0°C).

The emulsion is prepared by mixing weight portions of high-oleic vegetable oil, powdered sugar or sugar, invert syrup (or glucose-fructose syrup), egg powder, dry milk whey, soda, ammonium carbonate salt, table salt, water, flavorings, lecithin, dye (with availability, according to the recipe) and pre-prepared returnable waste from baked biscuits until smooth. Then the finished emulsion automatically enters the dough mixer for further dough kneading.

Further, wheat flour of the highest grade, starch, enzymes, sodium pyrosulfite, water and additional additives (if any, according to the recipe) enter the dough mixing machine. The dough is kneaded in two stages of 5-10 minutes each. every. After the first stage, the process of mixing the components is stopped and the machine is slightly opened for preliminary control of the dough. The subsequent mixing time is 5-10 minutes. allows you to get the finished dough of the desired consistency. The total mixing time is 10-20 minutes. The dough kneading time varies depending on the properties of the flour, external environmental conditions, the temperature of raw materials and semi-finished products, the amount of flavorings.

The temperature of the emulsion is 32.0-34.0°C.

The duration of the emulsion kneading is 10-12 minutes.

The duration of the dough kneading is 15-20 minutes.

Dough temperature (after kneading) - 30.0-33.0°C.

Humidity test - 26.0-28.0%.

Dough blanks and dough trimmings rejected after the molding stage are added at the dough kneading stage in an amount of 1% to 15% (depending on the recipe).

The kneaded finished dough is fed into the fermentation chamber for curing.

Heating temperature (for dough fermentation) - 30.0-35.0°C.

Humidity in the fermentation chamber - 75.0-79.0%;

The duration of the test is 60-120-150 minutes.

After fermentation, the dough is then fed to the stage of molding dough pieces.

The finished dough is fed into the receiving hoppers, where it is captured by a pair of toothed rollers. When forming a product from a 2-color dough, the dough is placed in two different receiving funnels. The toothed rollers then form the dough into strips, which are fed into the sheeting unit. In this unit, two pairs of sheeting rolls roll the dough into two thinner strips, which are fed to the forming drums.

The filling is loaded into the receiving hopper. From the bunker, the filling is fed to a slotted distributor located above the forming drums. The pump hopper and filling supply system must be heated. From the distributor, the filling is fed between the rolled strips to the convergence zone of the forming drums. When the drums rotate, products are formed, which are separated from the drums by pushers onto the ramp (or optional conveyor).

Molded dough pieces are automatically laid out in rows on the oven belt or trays by a special device, and then they go to baking.

The baking time depends on the moisture content of the dough, the size and recipe of the product and is up to 12 minutes at a temperature of 190°C.

After the baking process, the process of cooling the product is carried out by supplying cooled air to the transportation zone and removing the heated air.

The temperatures in the cooling zones should ensure uniform heat loss, excluding the formation of dew, cracks, gaps and voids between the biscuit body and the filling; hull cracking. The cooling time and the flow of cooling air must ensure the equilibrium temperature of the filling and the biscuit body when the product with the filling is released in order to avoid its further deformation at the end of the cooling process (T of the filling = T of the biscuit body).

The cookies are then sent for packaging and labeling.

The recipe for the manufacture of confectionery according to example 1 is shown in tables 1-2.

Example 2. Carried out similarly to example 1, only with the addition of additional cocoa powder to the recipe.

The recipe for the manufacture of a confectionery product according to example 2 is shown in table 3.

Example 3. Carry out similarly to examples 1-2, only with the addition of a dye.

The recipe for the manufacture of a confectionery product according to example 3 is shown in table 4.

Example 4. Carry out similarly to examples 1-3, only with the addition of another dye and dry dried herbs.

The recipe for the manufacture of a confectionery product according to example 4 is shown in table 5.

The above examples of specific implementation confirm the possibility of obtaining the proposed flour confectionery product in different versions with different tastes.

To compare the structural and mechanical properties of the long dough of the claimed flour confectionery product, the authors took a similar flour confectionery product from the long dough and carried out comparative tests, the results of which were then summarized in tables 6-7 (given below).

After analyzing the data of the above comparative tables, the authors came to the conclusion that the claimed flour confectionery product from a protracted dough in the form of cookies, prepared according to the developed recipes, examples 1-4 of this application, in comparison with a similar flour confectionery product from a protracted dough, indicators " ultimate shear stress” and “plastic strength” are lower, which indicates a higher plasticity of the dough; indicators "ultimate shear stress", "breaking force", "stretching force", "flowability", "compressibility", "maximum compressive force", "stickiness during cut and compression", "elasticity coefficient" are higher, which indicates good elasticity and extensibility of the dough of the claimed flour confectionery product. These values show the ability of the dough in the claimed flour confectionery product to be subjected to such a molding method as “stamping” in the form of a spherical shape with a pinch and without or a figured shape, in contrast to the above similar flour confectionery products from a protracted dough, given in the description section “Prior Art” and a similar flour confectionery product from a protracted dough, taken for comparison with the claimed flour confectionery product in this application.

The presence of enzymes in the composition of the claimed flour confectionery product makes it possible to reduce the amount of water in the dough without changing the technological parameters, which leads to an improvement in the structure and texture of the dough, to an improvement in the taste of the product, a reduction in baking time, an increase in the rate of maturation of the dough, and an improvement in the appearance of finished products.

The baking process provides high-quality baking of individual dough pieces of cookies with a thin crust, while maintaining the molded predetermined shape of the product, followed by cooling the baked bodies to the temperature required for the next operation.

The claimed flour confectionery product has improved taste and organoleptic properties due to the combination of thin unsweetened dough with a large amount of filling inside in the structure of the product, which allows the consumer of the product to enjoy the filling rather than the dough during consumption.

The claimed flour confectionery product is a convenient snack for a snack (biscuits for one bite), due to its small geometric dimensions, namely, diameter: 30-32 mm, and height: 15-17 mm.

Numerous studies conducted by the authors have shown that only due to the ratio of ingredients given in the recipe to obtain the dough and the chemical parameters of the finished product, as well as due to the physical and structural characteristics of the dough, the product can be subjected to such a molding method as “stamping” in the form of a spherical shape with a pinch and without or curly shape.

Claims (9)

1. A flour confectionery product made from a long dough in the form of cookies, characterized in that it contains a body consisting of two separate parts with a dosed portion of a thermostable filling evenly located inside, while the two separate parts are interconnected into a single product by molding by stamping, obtained from wheat flour, high-oleic vegetable oil, sugar or powdered sugar, dry whey, invert syrup or glucose-fructose syrup, lecithin, egg powder, corn starch, soda, ammonium carbonate, salt, enzymes, flavoring, pyrosulfite, by mixing at the following ratio of initial components, wt. %: Wheat flour of the highest grade 60.0-80.0 High oleic vegetable oil 7.0-10.0 Sugar or powdered sugar 4.0-7.0 Dry milk whey 0.7-3.0 Invert syrup or glucose-fructose syrup 4.0-7.0 Lecithin 0.01-0.3 Egg powder 0.2-2.0 Corn starch 1.0-4.0 Soda 0.2-2.0 Ammonium carbon salt 0.3-2.3 Salt 0.3-2.3 Enzymes 0.005-0.5 pyrosulfite 0.005-0.5 flavoring 0.1-0.5, while the biscuit body and thermostable filling are in the following ratio, wt. %: Cookie case 57.0-60.0 The filling is thermostable 40.0-43.0, while the flour confectionery product has the following chemical parameters, namely, the mass fraction of moisture is 14.0-18.0%, the mass fraction of fat is 5.0-9.0%, the water activity is 0.7-0.74, and the dough for manufacturing of a confectionery product has the following physical and structural characteristics: plastic strength 1500-1700 g, tear strength 100-300 g, tensile strength 50-150 g, ultimate shear stress 5.0-7.0 g, spreadability 5-20 mm, compressibility 75-200 g/sec, maximum grip force 3075-3250 g, cut tack 700-900 g, compress tack 200-400 g, elasticity coefficient 60-80%. 2. Flour confectionery product according to claim 1, characterized in that it additionally contains flavors and / or food colorings, cocoa powder, fruit and berry crunches, and / or fruit and berry powders, and / or cheese powders, and / or fruit and berry pieces and/or yoghurt powders and/or crushed nuts and/or seeds of edible plants and/or dried herbs. 3. Flour confectionery according to claim 1, characterized in that it has a spherical shape with and without a pinch or a figured shape. 4. Flour confectionery according to claim 1, characterized in that the thermostable filling is fruit or fat. 5. Flour confectionery according to claim 1, characterized in that the dough is used one-color or two-color.