RU2561474C1 - Functional purpose oat cookie - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed functional purpose oat cookie includes a fat component represented by margarine, a sweet agent, apple puree, cinnamon, vanillin, wheat flour, oat flour, soda, 70-90°C water in an amount providing for the ready dough moisture content equal to 16-18%. Additionally, the cookie contains Sweetase L enzyme preparation in an amount of 0.23% of the sweet agent weight; the fat component additionally contains Raftilin dietary fibre taken with margarine at a ratio of 1:3; the sweet agent is represented by a mixture of stevioside and banana flour at a ratio of 1:199; the initial components are taken at the following ratio, wt %: margarine and Raftilin dietary fibre - 16.05-18.24; wheat flour - 20.59-30.10; oat flour - 20.00-21.15; stevioside and banana flour mixture - 9.87-17.39; apple puree - 4.17-4.66; Sweetase L enzyme preparation - 0.02-0.04; cinnamon - 4.62-5.75; vanillin - 0.05-1.03; soda - 4.12-5.15; water - balance.

EFFECT: improvement of taste properties of oat cookie with dietary properties and expansion of functional purpose confectionary flour products range.

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Description

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

Also known is a composition for the preparation of cookies having functional properties, including premium wheat flour, margarine, granulated sugar and special flavors, characterized by the addition of a natural sweetener stevioside in an amount of 0.16% by weight of wheat flour and oat flour in an amount of 75, 2% by weight of wheat flour (application No. 2004126213).

The disadvantage of this cookie is its low nutritional value and product quality.

Also known is a composition for preparing oatmeal cookies containing a fat component in the form of margarine, a sweet agent in the form of an aqueous extract of dry leaves of the stevia plant (Stevia Rebaudiana Bertoni), cinnamon, apple puree, vanillin, wheat flour, oatmeal, water, soda (application No. 2004134494).

The disadvantage of this oatmeal cookie is the increased fat consumption and the dependence of the quality of cookies on the quality of the water extract.

The problem solved by the invention is to improve the taste of oatmeal cookies with dietary properties, as well as expanding the range of flour confectionery for functional purposes.

The technical result of the invention is to reduce the fat consumption of cookies and extend the freshness of products.

The technical result is achieved by the fact that oatmeal cookies for functional purposes, including a fat component in the form of margarine, sweet agent, apple puree, cinnamon, vanillin, wheat flour, oatmeal, soda, water at a temperature of 70-90 ° C in an amount that ensures the humidity of the finished dough 16-18%, additionally contains the enzyme preparation Sweetase L in an amount of 0.23% by weight of the sweet agent, as a fat component additionally contains dietary fiber Raftilin, taken in the ratio with margarine 1: 3, as a sweet agent use a mixture of stevioside and banana flour in a ratio of 1: 199, in the following ratio of starting components, wt.%:

a mixture of margarine and dietary fiber Raftilin 16.05-18.24 wheat flour 20.59-30.10 oatmeal 20.00-21.15 a mixture of stevioside and banana flour 9.87-17.39 apple puree 4.17-4.66 enzyme preparation Sweetase L 0.02-0.04 cinnamon 4.62-5.75 vanillin 0.05-1.03 soda 4.12-5.15 water rest

Raftilin is a soluble dietary fiber that is added to foods to provide a more balanced diet. Due to the peculiarities of the chemical structure of dietary fiber components in the human body, they are processed exclusively by bifidobacteria, which receive a nutrition source that ensures their active growth, stimulates metabolism and increases their activity - a prebiotic effect.

Raftilin dietary fiber has the following technological properties:

- partial or complete replacement of fat in products with an aqueous phase;

- Improving the texture and stability of whipped products and emulsions;

- improving the texture and taste of low fat products;

- the approximation of these qualities to the properties of normal fat products.

At the same time, Raftilin dietary fiber is pre-filled with water heated to a temperature of 30-40 ° C in a steam boiler for 10-15 minutes at a ratio of water to fibers of 3: 1.

Thus, the dietary fiber Raftilin stimulates the activity of the intestine, and enrichment of soft wafers with them will give the functional properties of the products. In addition, the introduction of a certain amount of water with soaked Raftilin will increase the foaming ability of the emulsion and, as a result, increase its volume and looseness of the baked semi-finished product.

The enzyme preparation Sweetase L in the amount of 0.23% by weight of the sweet agent slows down the evaporation, which reduces the drying of the cookies during storage.

The use of stevioside as a sweet agent makes it possible to obtain oatmeal cookies with dietary and prophylactic properties, namely immunomodulating, bactericidal, cardiotonic, and anti-caries effects. The bactericidal effect of stevioside on a number of infectious pathogens contributing to the development of caries has been established.

In the course of the experiment, the effect of the dosage of stevioside on the adhesive ability of the dough pieces for long cookies was studied. With an increase in the content of stevioside in the test, the adhesion of the samples increased in comparison with the prototype, which causes difficulties in the formation of such a test. This can be explained by the fact that oatmeal contains a large amount of mucus, which hydrate less when sugar is added than when stevioside is added. Therefore, when molding oatmeal cookies, it is recommended to mold it on a dusty surface with flour.

Since stevioside has a high degree of sweetness, when used in food products where sugar plays the role of the main raw material component, it is necessary to select products that are fillers. As such products, banana flour was chosen, which is a light beige powder with a grayish tint with a moisture content of 9.7% and a content of 3.1% protein, 0.5% fat, 2.5% ash. The process of obtaining a banana flour consists of drying pieces of banana fruit and grinding them into powder. Drying of the fruits is provided with the help of sunlight or in special drying plants, and grinding into powder is carried out using a roller mill. Banana flour does not contain gluten proteins and can be used in food products for patients suffering from celiac disease associated with gluten intolerance.

And the use of a mixture of stevioside and banana flour in oatmeal cookies in a ratio of 1: 199 makes it possible to obtain products of the correct form with a clearly printed pattern during molding due to the transition of free surface moisture to adsorption bound.

The technological process of preparing oatmeal cookies for functional purposes includes the following operations.

The fat component in the form of a mixture of margarine and dietary fiber Raftilin taken in a ratio of 3: 1, while Raftilin is pre-filled with water heated to a temperature of 30-40 ° C in a steam boiler for 10-15 minutes at a ratio of water and fibers of 3: 1 , load into a dough mixing machine, then add a mixture of stevioside and banana flour in a ratio of 1: 199, applesauce, cinnamon, vanillin, the mixture is thoroughly mixed (grind) for 10 minutes.

To the resulting mass, with continuous stirring, add oatmeal, hot water with a temperature of 70-90 ° C (up to about 80% of its total consumption) with the salt dissolved in it. The mixing time of the mixture with oatmeal and water is 15-30 minutes.

Then make the rest of the water, wheat flour and soda.

Kneading of the test continues until a homogeneous mass is obtained for no more than 6 minutes. 2 minutes before the end of the batch, the enzyme preparation Sweetase L is introduced in an amount of 0.23% by weight of a mixture of stevioside and banana flour. The temperature of the test is 24-26 ° C, the humidity of the test is 16-18%.

Next, the dough is molded, and the resulting blanks are placed on sheets for baking. The baking time is 8-13 minutes at a temperature of 180-240 ° C. After baking, the cookies are cooled and sent for packaging and packaging.

Case Studies

Example 1

Cooking oatmeal cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

a mixture of margarine and dietary fiber Raftilin 16.05 wheat flour 30.10 oatmeal 20.00 a mixture of stevioside and banana flour 9.87 apple puree 4.17 enzyme preparation Sweetase L 0.02 cinnamon 4.62 vanillin 0.05 soda 4.12 water 11.00

Qualitative and quantitative indicators obtained functional oatmeal cookies are shown in table 1.

Example 2

Cooking oatmeal cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

a mixture of margarine and dietary fiber Raftilin 17.98 wheat flour 24,99 oatmeal 20.27 a mixture of stevioside and banana flour 13.04 apple puree 4.45 enzyme preparation Sweetase L 0,03 cinnamon 4.62 vanillin 0.09 soda 4,53 water 10.00

Qualitative and quantitative indicators obtained functional oatmeal cookies are shown in table 1.

Example 3

Cooking oatmeal cookies for functional purposes according to the above technology in the following ratio of starting components, wt.%:

a mixture of margarine and dietary fiber Raftilin 18.24 wheat flour 20.59 oatmeal 21.15 a mixture of stevioside and banana flour 17.39 apple puree 4.66 enzyme preparation Sweetase L 0.04 cinnamon 5.75 vanillin 1,03 soda 5.15 water 6.00

Qualitative and quantitative indicators obtained functional oatmeal cookies are shown in table 1.

Analysis of the quality of oatmeal cookies by organoleptic, physico-chemical indicators allows us to identify the optimal composition, giving a product of improved quality.

Claims (1)

Functional oatmeal cookies, including a fat component in the form of margarine, a sweet agent, apple puree, cinnamon, vanillin, wheat flour, oatmeal, soda, water at a temperature of 70-90 ° C in an amount that ensures the humidity of the finished dough 16-18%, different in that it additionally contains the enzyme preparation Sweetase L in an amount of 0.23% by weight of the sweet agent, the dietary fiber Raftilin taken in proportion to 1: 3 margarine is additionally used as the fat component, and a mixture of steviosis is used as the sweet agent ida and banana flour in a ratio of 1: 199 in the following ratio of starting components, wt.%:
a mixture of margarine and dietary fiber Raftilin 16.05-18.24 wheat flour 20.59-30.10 oatmeal 20.00-21.15 a mixture of stevioside and banana flour 9.87-17.39 apple puree 4.17-4.66 enzyme preparation Sweetase L 0.02-0.04 cinnamon 4.62-5.75 vanillin 0.05-1.03 soda 4.12-5.15 water rest