A cookie for ice cream sandwich and a method for preparing the same

Abstract

This invention discloses a cocoa biscuit for use in sandwich ice cream and its preparation method, belonging to the field of food technology. It comprises the following raw materials in parts by weight: 100 parts flour; 20-30 parts white sugar; 5-15 parts vegetable oil; 1-6 parts glucose powder; 1-6 parts maltose syrup; 1-5 parts cocoa powder; 1-3 parts modified starch, wherein the modified starch is selected from at least one of BAKA SNAK, NOVATION INDULGE 2930, and DM-428; and 0.5-0.8 parts leavening agent. This invention can achieve technical effects such as improved eating experience, extended shelf life, superior flavor, increased product yield, and enhanced market appeal.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a cocoa biscuit for use in sandwich ice cream and its preparation method. Background Technology

[0002] Ice cream sandwiches are a popular frozen dessert, typically consisting of two cookies sandwiching an ice cream core. Cocoa cookies are a popular choice due to their unique flavor and deep coffee-brown appearance. The rich cocoa flavor effectively balances the sweetness of the ice cream, and as you chew, the cookie crumbs blend with the melting ice cream, creating a unique flavor profile.

[0003] However, the cookies used in existing sandwich ice cream technologies generally have the following problems: First, the structural strength is insufficient, and the biscuits are prone to breakage and crumbling when stored at low temperatures (e.g., -18°C) due to differences in thermal shrinkage.

[0004] Secondly, biscuits are a porous material with strong hygroscopic properties. When in contact with ice cream, which has a high water content, the biscuit quickly absorbs the moisture from the ice cream and the water vapor condensed on its surface. This causes the biscuit to soften and lose its crispness in a short time, resulting in a "chewy" or "moist" texture, which seriously affects the product's taste.

[0005] Furthermore, biscuits have a limited flavor profile and poor synergy with ice cream. Existing cocoa biscuits typically only offer a single "chocolate" or "cocoa" flavor, and the flavor intensity is suppressed at low temperatures. The flavor of biscuits and ice cream is simply a physical combination, lacking depth and complexity.

[0006] Based on this, the present invention designs a cocoa biscuit for use in sandwich ice cream and a method for preparing the same to solve the above problems. Summary of the Invention

[0007] In view of the above-mentioned shortcomings of the prior art, the present invention provides a cocoa biscuit for use in sandwich ice cream and a method for preparing the same.

[0008] To achieve the above objectives, the present invention provides the following technical solution: A cocoa cookie for use in sandwich ice cream comprises the following ingredients in parts by weight: 100 portions of flour; 20-30 parts white sugar; 5-15 parts vegetable oil; 1-6 parts glucose powder; 1-6 parts malt syrup; 1-5 parts cocoa powder; 1-3 parts modified starch; The modified starch is selected from at least one of BAKA SNAK, NOVATION INDULGE 2930, and DM-428; BAKA SNAK, batch number: LSP6100-14, manufacturer: Ingredion; NOVATION INDULGE 2930, Lot No.: MPS6160, Manufacturer: Ingredion; DM-428: Acetate starch, manufacturer: Dongguan Dongmei Food; Leavening agent 0.5-0.8 parts.

[0009] Furthermore, it also includes the following ingredients in parts by weight: Food additives: 0.1-0.8 parts; Vanillin 0.02-0.1 parts.

[0010] Furthermore, the leavening agent is sodium bicarbonate.

[0011] Furthermore, the food additive is selected from mono- and diglyceride fatty acid esters.

[0012] Furthermore, the flour used is low-gluten flour.

[0013] Furthermore, it includes the following parts by weight of raw materials: 100 portions of flour; 24 parts white sugar; 9 parts vegetable oil; 3 parts glucose powder; 3 parts malt syrup; 3 parts cocoa powder; 1 part modified starch; Leavening agent 0.5-0.8 parts.

[0014] 6. A method for preparing a cocoa biscuit for use in sandwich ice cream according to claim 5, characterized in that it comprises the following steps: a. Grind the granulated sugar into powdered sugar and set aside; b. Dough preparation: Add granulated sugar, vegetable oil, glucose powder, malt syrup, cocoa powder, modified starch, food additives, leavening agent and vanillin to 25-35 parts water, mix thoroughly for 10-15 minutes, then add flour, stir and knead into a dough; c. Press the dough into the cookie cutter grooves and scrape off the excess with a scraper; d. Baking; e. Demold the cocoa cookies and place them on a conveyor belt to cool for 10-15 minutes until the temperature drops to 38-40℃.

[0015] Furthermore, in step a, the granulated sugar is ground into powder and passed through a 40-50 mesh sieve.

[0016] Furthermore, in step b, after adding flour, stir and knead the dough within 5 minutes to prevent the dough from developing gluten.

[0017] Furthermore, in step d, the cookies are about 4.4mm thick and baked at 230-270℃ for 6-8 minutes.

[0018] To better achieve the objectives of this invention, this invention also provides a cocoa biscuit prepared according to the preparation method described above.

[0019] To better achieve the objectives of the present invention, the present invention also provides an application of the described cocoa biscuit in the preparation of sandwich ice cream.

[0020] Compared with the prior art, the beneficial effects of this invention are: 1. Improved eating experience: The biscuits maintain their structural integrity at low temperatures, are not easy to break or crumble, and have a crisp texture that does not easily become soft. 2. Extended shelf life: Excellent moisture resistance ensures product quality stability during storage and sales, extending the optimal flavor period; 3. Superior flavor: The rich and harmonious cocoa flavor complements the ice cream perfectly, creating a rich and layered taste experience; 4. Increased product yield: More durable biscuits reduce breakage rates during packaging and transportation, thus lowering production costs; 5. Enhanced market appeal: Its unique design and user experience make it more competitive among similar products. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0022] Example 1: A method for preparing cocoa biscuits for use in sandwich ice cream, comprising the following steps: a. Grind 20 parts of granulated sugar into powder and pass it through a 50-mesh sieve; set aside. b. Dough preparation: Add granulated sugar, 5 parts vegetable oil, 6 parts glucose powder, 1 part malt syrup, 5 parts cocoa powder, 1 part modified starch (BAKA SNAK), 0.8 parts food additives (mono- and diglyceride fatty acid esters), 0.5 parts leavening agent (sodium bicarbonate), and 0.1 parts vanillin to 25 parts water. Mix thoroughly for 15 minutes, then add 100 parts flour (low-gluten flour). Stir and knead for 5 minutes to form a dough, avoiding gluten development. c. Press the dough into the cookie cutter grooves and scrape off the excess with a scraper; d. Bake at 230℃ for 8 minutes, in three stages: expansion, setting, and coloring. e. Demold the cocoa cookies and then place them on a conveyor belt to cool for 10 minutes until the temperature drops to 40°C.

[0023] Example 2: A method for preparing cocoa biscuits for use in sandwich ice cream, comprising the following steps: a. Grind 30 parts of granulated sugar into powder and pass it through a 40-mesh sieve; set aside. b. Dough preparation: Add granulated sugar, 15 parts vegetable oil, 1 part glucose powder, 6 parts malt syrup, 1 part cocoa powder, 3 parts modified starch (DM-428), 0.1 parts food additive (mono- and diglyceride fatty acid esters), 0.8 parts leavening agent (sodium bicarbonate) and 0.02 parts vanillin to 35 parts water. Mix thoroughly for 10 minutes, then add 100 parts flour (low-gluten flour). Stir and knead for 5 minutes until a dough forms, avoiding gluten development. c. Press the dough into the cookie cutter grooves and scrape off the excess with a scraper; d. Bake at 270℃ for 6 minutes, in three stages: expansion, setting, and coloring. e. Unmold the cocoa cookies and place them on a conveyor belt to cool for 15 minutes until the temperature drops to 38°C.

[0024] Example 3: A method for preparing cocoa biscuits for use in sandwich ice cream, comprising the following steps: a. Grind 24 parts of granulated sugar into powdered sugar and pass it through a 40-mesh sieve; set aside. b. Dough preparation: Add granulated sugar, 9 parts vegetable oil, 3 parts glucose powder, 3 parts malt syrup, 3 parts cocoa powder, 1 part modified starch (NOVATION INDULGE 2930), 0.5 parts food additives (mono- and diglyceride fatty acid esters), 0.6 parts leavening agent (sodium bicarbonate), and 0.05 parts vanillin to 32 parts water. Mix thoroughly for 12 minutes, then add 100 parts flour (low-gluten flour). Stir and knead for 5 minutes until a dough forms, avoiding gluten development. c. Press the dough into the cookie cutter grooves and scrape off the excess with a scraper; d. Bake at 255℃ for 6 minutes, in three stages: expansion period (2 minutes), setting period (2 minutes), and coloring period (2 minutes); e. Demold the cocoa cookies and then place them on a conveyor belt to cool for 12 minutes until the temperature drops to 39°C.

[0025] The main functions of modified starch in regular biscuits are texture improvement, shape retention, color enhancement, and moisture regulation. Cocoa biscuits in ice cream sandwiches need to be in direct contact with cold, high-moisture ice cream and maintain structural stability and texture during months of frozen storage. Therefore, modified starch needs to possess properties such as structural reinforcement and freeze-thaw stability to prevent the biscuits from absorbing moisture from the ice cream and becoming soft or even pasty, thus affecting the texture. Table 1 shows the texture data of cocoa biscuits with and without modified starch, and with different types of modified starch.

[0026] Table 1. Texture of cocoa biscuits with different types of modified starch.

[0027] As shown in Table 1, compared to cocoa biscuits without modified starch, cocoa biscuits with modified starch exhibit increased crispness to some extent, while decreased crumbliness to some extent. The modified starch is preferably selected from at least one of BAKA SNAK, NOVATION INDULGE 2930, and DM-428. Furthermore, the modified starch can form a network structure with flour protein. This structure, after baking, forms a framework that combines crispness and flexibility, significantly improving the biscuit's fracture strength at low temperatures and achieving a crisp yet resilient mechanical property at low temperatures.

[0028] Furthermore, by precisely proportioning the leavening agent (sodium bicarbonate) and modified starch, a uniform and dense closed-cell structure is formed inside the biscuit. This structure can absorb trace amounts of melted moisture from the ice cream surface, keeping the biscuit's contact surface dry and crisp, while also providing sufficient mechanical strength to prevent cracking at low temperatures. The optimal mass ratio of modified starch to leavening agent (sodium bicarbonate) is 1-3:0.5-0.8.

[0029] The formula of this invention includes maltose syrup, which has low hygroscopicity and can effectively lock in the moisture of the biscuit itself, slowing down the rate of external moisture intrusion. Table 2 shows the texture of cocoa biscuits with different types of syrup.

[0030] Table 2. Cookie texture with different syrups added

[0031] As shown in Table 2, the surface hardness and strength of cocoa biscuits decreased after adding maltose syrup compared to adding fructose syrup. In this embodiment of the invention, 75% maltose syrup is preferred.

[0032] The formula of this invention includes food additives (mono- and diglyceride fatty acid esters). These esters reduce the surface tension of the biscuits and form a denser, more uniform oil film network inside, thus enhancing the biscuits' barrier effect against moisture migration and slowing down water absorption. This allows the biscuits to maintain their proper texture and structural strength for a reasonable period of time, preventing them from softening rapidly and affecting the overall eating experience. Furthermore, the mono- and diglyceride fatty acid esters can form complexes with amylose, delaying starch retrogradation.

[0033] This invention's formula includes 1-5 parts cocoa powder to provide a rich base flavor, and a trace amount of vanillin, a low-temperature flavor enhancer. Vanillin's flavor threshold changes little at low temperatures, effectively increasing the overall flavor intensity and ensuring the cookies retain their rich aroma even when frozen. By utilizing the differences in flavor release curves of different ingredients, the formula is compounded and enhanced to ensure that the main flavor compounds are effectively perceived by consumers even when consumed at low temperatures.

[0034] The addition of 1-6 parts glucose powder to the formula of this invention prevents cocoa biscuits from drying out and hardening after cooling and storage, maintaining a moist, soft, and even slightly chewy texture inside. In addition, as a reducing sugar, glucose undergoes a Maillard reaction with the proteins in the biscuit dough, producing a richer caramel yellow and dark brown color, giving the biscuits a deeper and more appealing chocolate color, and bringing a richer flavor. Since glucose is less sweet than sucrose, it allows the rich flavor of cocoa to stand out more, rather than being masked by simple sweetness, making the overall flavor more balanced and layered.

[0035] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cocoa biscuit for use in sandwich ice cream, characterized in that, The ingredients include the following parts by weight: 100 portions of flour; 20-30 parts white sugar; 5-15 parts vegetable oil; 1-6 parts glucose powder; 1-6 parts malt syrup; 1-5 parts cocoa powder; 1-3 parts modified starch; The modified starch is selected from at least one of BAKA SNAK, NOVATION INDULGE 2930, and DM-428; Leavening agent 0.5-0.8 parts.

2. The cocoa biscuit for use in sandwich ice cream according to claim 1, characterized in that, It also includes the following ingredients in parts by weight: Food additives: 0.1-0.8 parts; Vanillin 0.02-0.1 parts.

3. The cocoa biscuit for use in sandwich ice cream according to claim 1, characterized in that, The leavening agent used is sodium bicarbonate.

4. The cocoa biscuit for use in sandwich ice cream according to claim 2, characterized in that, The food additives used are mono- and diglyceride fatty acid esters.

5. The cocoa biscuit for use in sandwich ice cream according to claim 1, characterized in that, The flour used is low-gluten flour.

6. A method for preparing a cocoa biscuit for use in sandwich ice cream according to claim 5, characterized in that, Includes the following steps: a. Grind the granulated sugar into powdered sugar and set aside; b. Dough preparation: Add granulated sugar, vegetable oil, glucose powder, malt syrup, cocoa powder, modified starch, food additives, leavening agent and vanillin to 25-35 parts water, mix thoroughly for 10-15 minutes, then add flour, stir and knead into a dough; c. Press the dough into the cookie cutter grooves and scrape off the excess with a scraper; d. Baking; e. Demold the cocoa cookies and place them on a conveyor belt to cool for 10-15 minutes until the temperature drops to 38-40℃.

7. The cocoa biscuit for use in sandwich ice cream and its preparation method according to claim 5, characterized in that, In step a, the granulated sugar is ground into powder and passed through a 40-50 mesh sieve.

8. The cocoa biscuit for use in sandwich ice cream and its preparation method according to claim 7, characterized in that, In step d, bake at 230-270℃ for 6-8 minutes.

9. A cocoa biscuit prepared by the preparation method according to claim 8.

10. The use of the cocoa biscuit according to claim 8 in the preparation of sandwich ice cream.

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