RU2459414C1 - Sugar cookie preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves emulsion preparation by way of beating sugar, margarine, invert syrup and melange, introduction of vegetable raw material into the emulsion, addition of a mixture of wheat flour mixture with salt, soda, ammonium bicarbonate and vanilla sugar and stirring. The vegetable raw material is represented by rape seed cake, preliminarily maintained in buttermilk during 35-45 minutes, and girasol bulb flour introduced in an amount of 17.5-18.0% and 6.0% of the wheat flour weight respectively. Buttermilk is used in an amount of 75-90% of the rape seed cake weight.

EFFECT: invention is aimed at manufacture of sugar cookies using a simplified technology, enhancement of biological and nutritive value of the product as well as improvement of structural-and-mechanical properties of the sugar cookie.

4 dwg, 6 tbl

Description

The invention relates to the food industry and can be used in the production of flour confectionery products with the aim of increasing the biological and nutritional value by increasing the protein level and improving the structural and mechanical properties of the dough and balancing the amino acid composition of the products.

A known method of preparing sugar cookies [US Pat. RF №2215414, A21D 13/08], including the preparation of an emulsion from powdered sugar, invert syrup, melange, margarine, soda, ammonium carbonate and a mixture of extruded pea flour and milk powder in an amount of 1.0-1.1%, in the ratio pea flour and milk powder 1: 1-1: 2.

The disadvantage of this method is the insufficiently high biological value, as well as the excessively salty taste of the products.

A known method for the production of sugar cookies, in which as additives is used a mixture of lentil and amaranth flour [US Pat. RF No. 2236138, A21D 13/08]. The method allows to obtain cookies with high biological value and organoleptic properties. The disadvantage of this method is the lack of industrial production of these types of flour.

The closest in technical essence and the achieved effect to the proposed technical solution is the method of sugar cookies [US Pat. RF №2372780, A21D 13/08], which provides for the preparation of an emulsion by whipping sugar, margarine, invert syrup and melange, the introduction of soy flour, previously aged in milk whey, the addition and mixing of a mixture of wheat flour with malt, ammonium carbonate and vanilla sugar, while soy flour is used as 5-10% by weight of wheat flour, and whey in an amount of 150% by weight of soy flour.

The disadvantages of the method: products are not balanced in amino acid composition and in basic nutrients, and also have a salty taste.

The objective of the invention is to obtain sugar cookies using simplified technology, increasing the biological and nutritional value of the product, as well as improving the structural and mechanical properties of sugar dough.

The technical result is achieved in that in a method for preparing sugar biscuits, including preparing an emulsion by whipping sugar, margarine, invert syrup and melange, introducing vegetable raw materials into it, adding and mixing a mixture of wheat flour with salt, soda and ammonium carbonate and vanilla sugar, as vegetable raw materials use rape seed cake, previously aged in buttermilk for 35-45 minutes, which is added in an amount of 17.5-18.0%, and Jerusalem artichoke tubers flour in an amount of 6.0% by weight of wheat flour, and buttermilk in the amount of 75-90% by weight of oilcake from rape seeds.

The use of rape seed cake is due to its high protein content, which is characterized by a balanced amino acid composition. The chemical composition of rapeseed meal is presented in Table 1, the amino acid composition of rapeseed meal is presented in Table 2.

Table 1 Chemical composition of rape seed meal Name of indicator Rapeseed cake Moisture content, % 9.5 Mass fraction of lipids,% on absolutely dry matter 7.5 Mass fraction of protein,% on abs. dry matter 30,0 Mass fraction of fiber,% on abs. dry matter 14.5

table 2 Amino acid composition of rape seed meal Name of amino acid Mass fraction of amino acids,% Essential Amino Acids Valine 1.27 Isoleucine 0.74 Leucine 2.44 Lysine 1.12 Methionine + cystine 0.62 Threonine 1.46 Phenylalnine + tyrosine 2.72 Essential Amino Acids Aspartic acid 3.60 Arginine 2.54 Glutamic acid 4.09 Histidine 0.77 Proline 2.19 Series 1.74 Glycine 1.33 Alanya 0.78

Oilseed rape also contains unsaturated fatty acids, a sufficiently high amount of fiber (Table 1), has high functionality - high water-holding ability gives the test pronounced plastic properties.

The introduction of cake from rapeseed leads to the formation of a specific pleasant aroma, color, fullness of the taste of the finished cookies.

Before making oilseed rape, it is additionally processed in buttermilk obtained from the production of sweet cream butter. Oilseed rape is kept in buttermilk in an amount of 75-90% by weight of oilcake for 35-45 minutes. This treatment allows for the accelerated swelling of protein substances in rapeseed meal, and also reduces the appearance of a specific taste and smell in the finished cookie. When making cake from rapeseed without preliminary swelling in buttermilk, almost all the moisture in the emulsion is absorbed by this additive, while the dough has an increased viscosity and is poorly formed. In this regard, the use of buttermilk has a positive effect on the viscosity and formability of the dough.

When using buttermilk over 90% of the weight of the rape seed cake, there is no increase in the degree of swelling, and at the same time, a dilution of the sugar test emulsion is observed. When less than 75% buttermilk is added to the weight of the cake, the necessary degree of swelling of protein substances and dietary fiber of the rape seed cake is not achieved.

To increase the nutritional and biological value of sugar cookies, 6.0% of Jerusalem artichoke tubers were added to the formulation. Jerusalem artichoke contains a fairly large amount of solids, among which up to 80% of the polymer homologue of fructose, inulin, is contained. Inulin is a polysaccharide, the hydrolysis of which results in sugar-free fructose, which is harmless to diabetics. Jerusalem artichoke also contains fiber and a rich set of mineral elements, including (mg% dry matter): iron 10.1; manganese 44.0; calcium 78.8%; magnesium 31.7; potassium 1382.5; sodium 17.2.

The method is as follows. First, an emulsion is prepared according to the recipe shown in Table 3 from sugar, invert syrup, melange, margarine, followed by the introduction of the recipe components into the whipped mixture: processed cake from rapeseed and Jerusalem artichoke tubers and further beating, then portioned wheat flour mixed with salt, soda and ammonium carbonate and vanilla sugar. The resulting dough is molded and baked as separate products.

Table 3 Recipes sugar cookies "Solar" name of raw materials The ratio of components, wt.% Recipe Options one 2 3 Granulated sugar 10.90 10.90 10.90 Margarine 9.10 9.10 9.10 Vanilla sugar 0.15 0.15 0.15 Edible salt 0.35 0.35 0.35 Soda 0.30 0.30 0.30 Coal ammonium salt 0.10 0.10 0.10 Invert syrup 3.35 3.35 3.35 Jerusalem artichoke flour 6.00 3.00 10.0 Melange 1.65 1.65 1.65 Oilseed rape seed cake 17.50 7.30 20.00 Premium wheat flour 50.60 63.80 44.10

The introduction of 17.5-18.0% hydrated oilcake from rapeseed is optimal, while increasing the content of protein (up to 12.2%) and dietary fiber (up to 16.5%) in cookies, which increases its nutritional and biological value without deterioration of organoleptic indicators and while maintaining quality indicators for the main properties (alkalinity 2.0 degrees) and wetness 210.2%).

With the introduction of oilcake from rapeseed in an amount of 18.5-20.5%, the protein content increases to 12.5-12.6%, but the density increases to 0.712 g / cm ³ and the wettability is 168.5%, whereas in a sample with a dosage of 2.5-3.5% cake of rapeseed, these figures are 0.578 g / cm ³ and 144.5%, respectively.

With the introduction of 12.5-13.5% of rape seed cake, the increase in protein and dietary fiber content in the product is insignificant, and increasing the dosage to 14.5-15.5% does not allow increasing the biological value of cookies to the required level (protein content at this amounts to 8.35%).

When introducing flour from Jerusalem artichoke tubers in an amount of 6.0%, the content of dietary fiber in biscuits increases to 19.5%, as well as wetness to 195-210%. With an increase in the dosage of flour from Jerusalem artichoke tubers to 7.5-10.0%, there is a decrease in wettability to 135-138% and an increase in density to 0.710-0.715 g / cm ³ . The introduction of flour from Jerusalem artichoke tubers in an amount of 1.0-5.0% affects the quality indicators of cookies: the density varies in the range of 0.65-0.68 g / cm ³ , wetness from 138 to 142%.

In terms of organoleptic characteristics, cookies with the addition of 17.5-18.0% oilcake from rapeseed and 6.0% flour from Jerusalem artichoke tubers meet the requirements for this type of product: the taste is sweet, the color is golden to light brown, the texture is tender, friable.

The amino acid composition of sugar cookies is presented in table 4.

Table 4 Amino Acid Composition of Sugar Cookies Name of amino acids Amino acid content Prototype Sample 1 Sample 3 in mg at % in mg at % in mg at % Lysine 437,227 155.50 489.25 174.00 492.60 175.20 Threonine 376,993 135.65 412.65 146.75 423.22 150.50 Leucine 818.54 125.88 896.12 137.81 905.30 139.22 Isoleucine 438,582 125.40 556.31 159.06 611.33 174.80 Valine 496,906 124.34 601.25 150.44 625.27 156.45 Tryptophan 117,655 130.06 125.63 138.92 156.38 172.92 Phenyl alanine 508,219 126.81. 577.11 143.98 605.66 151.10 Tyrosine 317,528 143.42 365,21 164.81 387.91 175.01 Methionine 186,122 120.80 199.15 129.25 210.59 136.67 Cystine 191.106 115.95 205.16 124.48 226.35 137.34 Histidine 224,295 130.86 241.32 140.85 249.37 145.55

Physico-chemical parameters of sugar cookies "Solar" with the addition of oilseed rape seeds are presented in table 5.

Under the influence of digestive enzymes, protein substances break down into separate fragments (amino acids and peptides), which penetrate through the intestinal wall and are assimilated by the body. Bioactivity characterizes the ability of the product to stimulate the processes of internal metabolism, secretory function.

Table 5 Physico-chemical characteristics of sugar cookies with the addition of rape seed cake name of raw materials Sugar Cookies Recipe Options Prototype one 3 Mass fraction of protein,% 10.25 12.45 12.6 Mass fraction of fat,% 18.50 18.45 18,42 Wet% 148.5 210.2 118.5 Density, g / cm ³ 0.548 0.579 0.712 Alkalinity, hail 2.0 2.0 2.5

Under the influence of pepsin on the substrate, hydrolysis took place more intensively in the experimental sample (Solnechnoe sugar cookies, recipe 1), while under the influence of trypsin and chymotrypsin, they were performed at approximately the same rate. At the end of the 6th hour, the concentration of hydrolysis products was higher in the experimental sample (80 μg / cm ³ tyrosine), compared with the control (sugar cookies "Abundance") (72 μg / cm ³ tyrosine). The increase in the degree of hydrolysis of sugar biscuit proteins in the experimental sample is apparently due to an improvement in the structural and mechanical properties of the product, in particular, an increase in porosity and, consequently, the availability of components to the action of digestive enzymes.

Testing the aroma of the finished product using the piezoelectric quartz micro-weighing method showed that, with 24-, 36-hour storage, the area of the “visual prints” of sugar cookies with the addition of rapeseed meal was significantly larger than the “visual prints” for control. The visual fingerprints of the signals of the matrix of 7 sensors in pairs of the equilibrium gas phase of the Abundance sugar cookies (control) during storage for 24 hours are presented in Fig. 1, for 36 hours - in Fig. 3, and the Solnechnoye sugar cookie , recipe 1 (experiment) for 24 hours are presented in figure 2, for 36 hours in figure 4.

Thus, sensorometrically it was established that the addition of rape seed meal significantly enriches the aroma of sugar cookies; increases the stability of its aroma during storage; the areas of “visual prints” of the prototype (sugar cookies “Solar”) are several times larger than the areas of “visual prints” of the control. The areas of visual imprints of the sensor matrix in pairs of sugar cookies are presented in Table 6.

Table 6 The area of visual prints of the sensor matrix in pairs of sugar cookies Storage time, h The area of visual prints S, mm ² Effect Sugar cookies "Abundance" (control) Sugar Cookies "Solar" recipe 1 (experience) 24 h 98 135 + 38% 36 h 74 112 + 51%

The invention in comparison with the prototype has the following advantages: allows you to get sugar cookies using simplified technology that does not require sophisticated equipment; the product is characterized by a balanced amino acid composition due to the introduction of rape seed cake, which provides a high biological value of the product, and is an additive containing erucic acid and glucosides in minimal quantities and improving the structural and mechanical properties of the test.

Claims (1)

A method of preparing sugar cookies, including preparing an emulsion by whipping sugar, margarine, invert syrup and melange, introducing vegetable raw materials into it, adding and mixing a mixture of wheat flour with salt, soda, carbon ammonium salt and vanilla sugar, using oil cake as a vegetable raw material from rapeseed, previously aged in buttermilk for 35-45 min, which is added in an amount of 17.5-18.0%, and Jerusalem artichoke tubers flour in an amount of 6.0% by weight of wheat flour, and buttermilk is used in an amount of 75 -90% by weight of rape seed cake.

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