MXPA00001791A - Process for the elaboration of confectionery products - Google Patents
Process for the elaboration of confectionery productsInfo
- Publication number
- MXPA00001791A MXPA00001791A MXPA/A/2000/001791A MXPA00001791A MXPA00001791A MX PA00001791 A MXPA00001791 A MX PA00001791A MX PA00001791 A MXPA00001791 A MX PA00001791A MX PA00001791 A MXPA00001791 A MX PA00001791A
- Authority
- MX
- Mexico
- Prior art keywords
- cookies
- preparation
- confectionery products
- make
- elaboration
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 6
- 235000014510 cooky Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 241000233866 Fungi Species 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000975 dye Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229910052729 chemical element Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Abstract
The present invention refers to process for the elaboration of confectionery products, particularly the elaboration of cookies free from preservatives, avoiding oxidation and thus eliminating fungus, keeping the product fresh for a period of three months.
Description
PROCESS FOR THE PREPARATION OF DRESSING PRODUCTS
FIELD OF THE INVENTION:
The present invention relates to a process for the preparation of confectionery products, and more particularly, to the manufacture of cookies without preservatives, and without water which prevents oxidation and the elimination of fungi. Keeping the product fresh until little more than three months.
BACKGROUND OF THE INVENTION:
The processes that are currently known for the production of cookies are processes in which each of them obtains the product by cooking / extrusion, in such a way that a mixture is prepared in parts by weight of wheat flour, sucrose, of oil or fat, and water; said mixture being subjected to a cooking / extrusion treatment and at a temperature of 140 to 170 ° C. To improve these and other inconveniences, it has been tried to determine other methods where it is added in addition to colorants and flavorings, as well as the use of preservatives to lengthen the freshness of the product. Therefore, it has been thought of a new process for the preparation of biscuits where it eliminates both dyes and flavorings, as well as preservatives to provide a good taste of the product and increase the amount of nutrients in it.
OBJECTIVES OF THE INVENTION
Therefore, the purpose is to eliminate dyes, flavors and preservatives, for the preparation of cookies.
Another object is to eliminate the water that contains a mixture for the preparation of biscuits and thus avoid oxidation and prevent the fungus.
DETAILED DESCRIPTION OF THE INVENTION:
The process for the manufacture of cookies according to the present invention is characterized in: a) making a mixture based on vegetable shortening, lard with sugar, b) adding an egg portion, c) adding wheat flour with the baking powder, d) make the mixture of all the ingredients and make a homogeneous dough and e) make the cookies by means of a forming machine under a range of room temperature, it is not necessary to leave the dough resting before baking.
The main ingredient for cookies to contain a good flavor and increase the amount of nutrients is the amount of egg, since it must be understood that the greater the amount of egg, the greater the amount of nutrients.
On the other hand, it is important to point out that another of the essential characteristics for the present process is the elimination of water for the preparation of the dough since the water content for the preparation of cookies causes the chemical compound that is given by the combination of each one of the elements that currently develops, causes an oxidation and the appearance of fungi. Therefore, by eliminating chemical elements, such as dyes, artificial flavorings and preservatives, the aforementioned is avoided, which means that cookies made from the present process are kept fresh for a little over three months.
For the preparation of the figures of the cookies are based on the shape of the forming machine, being ready to bake, being a range of 200 to 230 ° C, in a time of 16 minutes approximately, giving the cookies a color and pleasant texture to the consumer.
Having described my invention extensively, the legal protection of it is stated, under the following claims:
Claims (3)
1. -Process for the preparation of confectionery products WHICH IS CHARACTERIZED in a) make a mixture based on vegetable shortening, lard with sugar, b) add a portion of egg, c) add wheat flour and baking powder, d) make the mixture of all the ingredients and make a homogeneous dough and e) form the cookies by means of the forming machine under a range of room temperature, without the need to let the dough rest.
2. - Process for the preparation of confectionery products, according to claim 1, WHICH IS CHARACTERIZED because in step b) a sufficient amount of egg is mixed proportional to the amount of cookies to be made, to preserve the flavor, color and texture of said cookies.
3. - Process for the preparation of confectionery products, according to claim 1, WHICH IS CHARACTERIZED because in step e) it is comprised of a temperature range for the baking of biscuits from 200 to 230 ° C, with an average time 16 minutes for cooking.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA00001791A true MXPA00001791A (en) | 2001-12-04 |
Family
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