RU2602613C1 - Cookie preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Disclosed is a cookie preparation composition, containing wheat flour, granulated sugar, egg processing product and a vegetable additive, which is seaweed wakame puree. To prepare puree dry thallus of seaweed is soaked in water at temperature of 50 °C with water duty equal 1:10 and after swelling, homogenised to produce puree-like consistence.

EFFECT: present invention enables to obtain an adequate food product enriched with vitamins, such as A, C, group B, microelements, such as iodine, magnesium, calcium, as well as food fibres.

1 cl, 2 dwg, 5 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the production of low-calorie flour confectionery products that can be consumed by many segments of the population.

Known composition for the preparation of cookies, which contains granulated sugar, invert syrup, melange, salt, baking soda, ammonium carbonate, margarine, herbal supplement, essence, wheat flour. As a herbal supplement, the composition contains nettle powder obtained by grinding dried nettle to a particle size of 20-30 microns, with the components taken in the following ratio, wt. %: granulated sugar - 19.0-20.0; invert syrup - 2.5-3.5; margarine - 10.0-12.0; melange - 2.5-3.0; salt - 0.41-0.43; baking soda - 0.42-0.44; ammonium carbonate - 0.08-0.09; essence - 0.1-0.12; nettle powder - 0.25-3.24; wheat flour - 50.0-54.0; water - the rest is up to 100% (see RF patent No. 2165709, IPC A21D 13/08, publication date 04/27/2001).

In the known composition does not take into account the properties of the main raw material. The introduction of margarine does not reduce the total calorie content of the product, as well as its presence in the indicated analogue, being a source of transisomers of fatty acids, has a harmful effect on the human body, reduces the resistance of the human body to stress, blocks digestive enzymes, increases the risk of diabetes, reduces the level of male hormone testosterone therefore, this analogue cannot be used as a functional product in preventive nutrition.

As the closest analogue, a composition for the preparation of cookies containing wheat flour, granulated sugar, egg processing product and a herbal supplement was selected. As a herbal supplement, the composition contains apple pomace or powder from apple pomace and powder from wheatgrass rhizomes (see RF patent No. 2166256, IPC A21D 13/08, publication date: 11/20/2000).

The use of apple pomace or powder from apple pomace and powder from wheatgrass rhizome increases the total fiber content in the final product, and the amount of pectin substances decreases. Products with a high fiber content cannot be used in preventive nutrition as a functional product.

The task to which the invention is directed is the development of a composition for low-calorie flour confectionery products with a good prophylactic, immunomodulating effect, well replenishing nutrients for the human body based on available national raw materials, expanding the range of original finished flour products.

The technical result achieved in solving the problem is expressed in obtaining a sufficiently complete food product that can be eaten by many layers of the population, enriched with additional vitamins, such as A, C, group B, trace elements such as iodine, magnesium, calcium, food fibers. In addition, it expands the range of domestic flour confectionery products with vegetable filling.

The problem is solved in that the composition for the preparation of cookies containing wheat flour, granulated sugar, an egg product and a vegetable additive contains puree from Undaria seaweed as a herbal supplement with a ratio of 10-20 wt. %, for the preparation of mashed potatoes, dry thalli of algae are soaked in water at a temperature of 50 ° C with a water ratio of 1:10 and, after swelling, are homogenized until a puree-like consistency is obtained.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to a set of functional tasks.

Using “as a herbal supplement ... mashed potatoes from Undaria pinnate” allows enriching cookies with additional vitamins, minerals, fiber, and also improve the structural and mechanical properties of the dough. The humidity of the finished product also increases, which makes the finished cookie elastic, juicy not brittle and not crumbly.

A sign indicating that mashed potatoes from the algae Undaria pinnate are used "with its ratio to the mass of the test 10-20 wt. % ", Provides high palatability of the finished product.

The signs "... for making mashed potatoes, dry thalli of seaweed are soaked in water at a temperature of 50 ° C with a water ratio of 1:10 and, after swelling, are homogenized until a puree-like consistency is obtained ..." provide puree from the undaria pinnate.

Flavors may also include flavorings in an effective amount (e.g., soda, vanillin, etc.).

The dough for the product from the proposed composition is prepared as follows.

To prepare mashed potatoes, dry algae is soaked in water at a temperature of 50 ° C with a hydraulic module of 1:10 and, after swelling, homogenized to obtain mashed potatoes (for example, in a blender) with a particle size of not more than 0.3 mm. In the process of processing the eggs, the proteins are separated from the yolks, in addition, the whites are whipped with sugar into a strong foam using 70% of its content in the recipe, and the yolks are rubbed white with the remaining sugar, after which the yolks are mixed with flour, algae puree is added to the amount of 10-20 wt. % of the mass of the dough and whipped proteins are gradually introduced, with the mixing of the mass, with stirring movements from the bottom up. Cookies are formed with a diameter of 4 cm and baked in a preheated oven at a temperature of 150 ° C for 20 minutes. In addition, the first 15 minutes after baking, the cookies do not bother, they open the oven 20 minutes after baking and stand for 10 minutes, after which they are removed.

Examples of cookie compositions (in% or g) are shown in table 1.

The content of basic nutrients in cookies based on dry biscuit with seaweed of the genus Undaria pinnate Undaria pinnatifida is given in table. 2

table 2 name of raw materials Net weight Essential Nutrient Content Solids Squirrels Fats Carbohydrates % grams % grams % grams % grams Wheat flour 110 138.6 126 17 15.4 1.7 1,6 113.8 103,4 Chicken egg 80 39 48.8 19 23.8 17.3 21.6 one 1.3 Granulated sugar one hundred 159.7 159.7 0 0 0 0 159.6 159.6 Shredded seaweed 86 8.6 10 0.4 0.4 0.01 0.1 0 0 Total per dish, g 376 39.8 23.35 264.3 Total per 100 g one hundred 6.9 4.1 46.2 Safety 94 88 91 Total output 6.5 3.6 42

Energy value = 6.5 × 4 + 3.6 × 9 + 42 × 4 = 26 + 32.4 + 168 = 226.4 kcal.

Thus, cookies based on dry biscuit with seaweed of the Undaria genus pinnate Undaria pinnatifida, is a low-calorie product that can be consumed by many segments of the population, and it will also serve as a good preventive, immunomodulating agent that well replenishes nutrients for the human body.

The content of vitamins and minerals in cookies based on dry biscuit with seaweed of the genus Undaria pinnate Undaria pinnatifida is given in table. 3.

Thus, based on the data in Table 3, it can be concluded that the addition of Undaria pinnate Undaria pinnatifida algae enriches cookies based on dry biscuit with additional vitamins, such as A, C, group B, trace elements such as iodine, magnesium, calcium, food fiber, so cookies become a fairly complete food product that can be eaten by many segments of the population.

A study of the organoleptic characteristics of cookies based on dry biscuit with the addition of seaweed of the genus Undaria pinnate Undaria pinnatifida is presented in table 4.

Table 4 Indicators Points 5 four 3 2 one Appearance Cookies do not fall apart, smooth, flat surface Cookies are colored in places Shapeless Cookies Cracker Sponge cake Taste Intrinsic to liver with seaweed Excessive Algae Cookies Seaweed Excess Cookies Slightly burnt aftertaste The taste is burnt, dry Consistency Porous Without changes Lightly baked Unbaked, not porous enough Burnt, dry, hard Smell Intrinsic to seaweed liver Without changes Without changes Slightly burnt smell Pungent smell Color With uniform interspersed seaweed Without changes Without changes Cookies too green due to the large amount of seaweed Brown biscuits due to burnt state Porosity Crumb with uniform fine porosity. The pores are oval. Elastic crumb Without changes Porosity uneven due to excessive moisture caused by the addition of algae puree The crumb is dry, pores of various shapes, porosity of various sizes Burnt crumb

Based on the data of Table 4, it can be concluded that the organoleptic evaluation of cookies based on dry biscuit with the addition of seaweed of the genus Undaria pinnate Undaria pinnatifida, studied as a result of a change in the content of mashed potatoes in cookies, must correspond to data corresponding to the five-point category. Table 5 presents a score for the quality of experimental cookies based on dry biscuit with the addition of Undaria pinnate Undaria pinnatifida seaweed depending on the percentage of seaweed puree in them.

Table 5 Algae content in grams % Appearance Taste Consistency Smell Color fifty 10 5 5 5 5 5 60 12 5 5 5 5 5 65 13 5 5 5 5 5 70 fourteen 5 5 5 5 5 80 16 5 5 5 5 5 one hundred twenty four four four 3 four 120 24 3 3 four 3 3

The introduction of 10% algae puree did not significantly change the organoleptic characteristics of the biscuit, the algae did not strongly taste, there were slight inclusions in the test, the smell was characteristic of the biscuit. A further increase in the percentage of algae led to a change in taste characteristics, as well as a smell characteristic of seaweed, with the addition of 16% puree, the appearance was interspersed with algae, the taste of marine ingredients was felt, but the product was still consumer-like. An increase in mashed potatoes up to 24% led to excessive moisture in the product, the color of the biscuit became too green due to the large amount of algae mashed potatoes. Smell, color, and porosity were poorly rated. Thus, as a result of the studies, it was found that a rational amount of algae puree, which must be added to the biscuit, corresponds to 20%.

Experimental samples of the obtained biscuits with mashed algae are presented in fi. 1 and FIG. 2.

The inclusion of algae puree in the developed cookie recipe enriches the cookie with an additional amount of vitamins, minerals, fiber, and also improves the structural and mechanical properties of the dough. The humidity of the finished product also increases, which makes the finished cookie elastic, juicy not brittle and not crumbly. In addition, it helps to expand the use of non-traditional types of raw materials in the production of flour confectionery.

Claims (1)

Composition for the preparation of cookies containing wheat flour, granulated sugar, an egg product and a herbal supplement, characterized in that as a herbal supplement contains mashed potatoes from Undaria algae pinnate when its ratio to the mass of the test is 10-20 wt. %, for the preparation of mashed potatoes, dry thalli of algae are soaked in water at a temperature of 50 ° C with a water ratio of 1:10 and, after swelling, are homogenized until a puree-like consistency is obtained.

Images