UA8727U - Composition of the pastry - Google Patents

Abstract

A composition of the pastry includes wheat flour, powdered sugar, fat, mélange, household soda, essence. Additionally fruit thermostable filling is used.

Description

Description of the invention

The useful model refers to the food industry, namely to the confectionery industry, it can be used for the production of: - flour confectionery products with an open type filling; - flour confectionery products with a closed type filling.

The known composition of butter cookies | Collection of recipes for cookies, M.: VNIYKP, 1987, p. 1321, 90 wheat flour 41.50 powdered sugar 24.83 butter 19.9 pasteurized milk 4.33 melange 8.29 baking soda 0.08 essence 0.16 palenka 0.85

The disadvantage of this prescription composition is that the products do not have good enough organoleptic indicators.

The composition (Recipes for cookies, galets and waffles, M.: Pishchevaya promyishlennost, 1969, p. 3221, 90 wheat flour per gram 37.63 powdered sugar 10.98 g butter 25.53 essence 0, 22 protein 8.57 fruit filling 17.07 and -

The disadvantage of this recipe composition is that it does not provide the possibility of obtaining products that retain their organoleptic indicators and physicochemical properties (shape, volume, texture, content of dry substances, acidity) under normal baking conditions (convective method, temperature 220-2502C, baking time 10-20 minutes), that is, the fruit filling does not have thermostable properties.

The useful model is based on the task of creating a flour confectionery product with a filling that has thermostable properties and good taste and organoleptic indicators by introducing additional raw materials and changing technological parameters. "

The set task is achieved by the fact that the composition of the flour confectionery product contains, 90: -wheat flour 39.3-39.5 c powdered sugar 14.79-14.89 c fat 19.65-19.75 c » melange 8.15 -8.3 baking soda 0.06-0.08 essence 0.15-0.16 (ee)

According to the useful model, fruit heat-stable filling is additionally used in the amount of 17.0-19.0. and The cause-and-effect relationship between the proposed features and the expected result is as follows:

It is proposed to introduce a thermostable fruit filling into the composition of cookies (for example, DP. Mo20021210235 t from 05.23.2003) in the amount of 17.0-19.0956. This will make it possible to expand the assortment, as well as improve the consumer properties of the products due to the fact that the thermostable fruit filling retains its shape even at high temperatures, is resistant to boiling and melting.

The recommended amount of filling is 17.0-19.095, increasing the dose leads to deterioration

SU 55 organoleptic indicators.

The introduction of flour 39.3-39.595 is proposed. When the flour is less than 39.395, the dough does not have the necessary structural and mechanical properties for formation. The proposed interval of introduction of flour leads to a product with good taste and organoleptic indicators.

Introduction of powdered sugar 14.79-14.8995. If you enter less than 14.7995, the product is not sweet enough. because the proposed interval of introduction of powdered sugar leads to obtaining a product with good taste and organoleptic indicators.

Butter was used as fat in the amount of 19.65-19.7596. When adding butter less than 19.6595, the dough has insufficient plasticity. The proposed interval of introduction of butter leads to obtaining a product with good taste and organoleptic indicators. 65 Composition of flour confectionery with heat-stable fruit filling, 90: -Д-

wheat flour in/g 39.3-39.5 powdered sugar 14.79-14.89 butter 19.65-19.75 melange 8.15-8.3 baking soda 0.06-0.08 essence 0, 15-0.16 fruit heat-stable filling /17.0-19.0 70 To obtain the product, a recipe mixture is made from the following ingredients: wheat flour w/g - 39.495, powdered sugar - 14.82906, butter - 19.6995, melange - 8.295, soda - 0.0695, essence - 0.1590, fruit thermostable filling 17.590.

This composition ensures the production of butter cookies with a filling that has thermostable properties.

Other examples are given in the table:

Flour |Sugar |Butter Melange Soda |Essence Fruit Wheat |(powdered cream potable thermo-stable filling 1 394 14.82 19.69 82 0.15 16.0 Amount of filling (Deterioration of taste insufficient product 2 39.4 14.82 19.69 82 0.15 17.0 The product contains The product has good organoleptic indicators of the recommended taste and amount of filling

From z9A 1482 19.69 82 015 190 The product contains The product has good - recommended taste and amount of filling organoleptic indicators 4 39.4 14.82 19.69 82 0.15 20.0 Increase Deterioration of the amount of filling appearance and taste of the product Ha

Thus, it can be seen from the table that the proposed composition of the flour confectionery product, thanks to the introduction of fruit heat-stable filling in the amount of 17.0-19.096, allows to obtain a product that has good organoleptic indicators, physico-chemical indicators and will allow to significantly expand the range of flour confectionery products

Claims (1)

The formula of the invention is 40. The composition of the flour confectionery product, which contains wheat flour, powdered sugar, fat, melange, baking soda, essence, which is distinguished by the fact that a thermostable fruit filling is additionally used in the following ratio of ingredients, 90: и? wheat flour 39.3 - 39.5 45 powdered sugar 14.79-14.89 o fat 19.65-19.75 - melange 8.15-8.3 baking soda 0.06 -0.08 ke essence 0, 15-0.16 -Ch 50 fruit thermostable filling 17.0-19.0. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 8, 15.08.2005. The State Department of Intellectual Property of the Ministry of Education and (So 55 of the Sciences of Ukraine. 60 b5