A method of preparing a cookie spread

Abstract

The application discloses a preparation method of a cookie sauce and belongs to the technical field of food processing. The method comprises the following steps: preparing cookie crumbs by whipping, molding, five-zone temperature control baking and chopping of raw materials such as wheat flour, butter and sugar; mixing the cookie crumbs with cocoa powder, milk powder and vegetable oil, and grinding the mixture by a five-roller grinder to obtain cookie powder; and mixing the cookie powder with oil phase containing a specific proportion of monoglyceride or water phase containing glucose syrup, and homogenizing the mixture by a ball mill to obtain the cookie sauce. The traditional boiling process is replaced by the grinding by the five-roller grinder, the fineness of the product reaches 20-35 microns, the hardness increase rate of the product is less than or equal to 15% after being stored in the freezer at-18 DEG C for 30 days, and the product does not melt and collapse after being baked at 200 DEG C. The application fills the market gap of the cookie sauce product.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and particularly relates to a method for preparing cookie sauce. Background Technology

[0002] Cookies, as a traditional baked good, are beloved by consumers for their crisp texture and rich flavor. In recent years, with the diversification of consumption scenarios and the increasing demand for convenience, the market for spread products has grown rapidly. However, the existing technology has the following technical problems: Product Variety: Currently, the market lacks spreads with cookies as the primary base. Existing spreads mostly use peanuts, chocolate, nuts, etc., as ingredients, and there are no spread products with cookies as the core base. For example, CN103846372A discloses a method for preparing peanut butter, using peanuts as the main ingredient, which is made through roasting, grinding, and blending. However, its flavor is monotonous and lacks the creamy aroma and crisp texture unique to cookies.

[0003] Processing limitations: Most existing sauce products use a cooking process primarily based on liquid ingredients such as light cream and butter. This process has the following drawbacks: It requires high-temperature cooking (usually 100-120℃), resulting in high energy consumption and a long production cycle; The product typically has a fat content as high as 40-60%, resulting in a greasy taste that does not meet the needs of modern healthy eating. Poor shelf stability can lead to oil-water separation and grease buildup on the surface during long-term storage.

[0004] Texture control is difficult: Traditional grinding processes (such as three-roll mill grinding) are limited by the equipment structure and cannot grind solid cookies to the ideal fineness. Three-roll mills grind materials through the squeezing and shearing action of three rollers, but due to the speed difference between the rollers and insufficient gap control precision, they can usually only achieve a fineness of 50-100μm, resulting in a rough texture and a noticeable gritty feel when spreading the product.

[0005] Storage stability issues: Existing spreads tend to harden and become coarse when frozen (-18℃), limiting their application scenarios. In particular, products containing cocoa butter or cocoa butter substitutes are prone to crystal transformation at low temperatures, leading to deterioration in texture.

[0006] Insufficient thermal stability: When existing sauces are used as baking fillings, they are prone to melting, collapsing, and deformation under high-temperature baking conditions (180-220℃), which affects the appearance and taste of the finished product.

[0007] Therefore, there is an urgent need to develop a new method for preparing cookie sauce to solve the above-mentioned technical problems and realize the innovation of sauce-based solid snacks. Summary of the Invention

[0008] To address the problems existing in the technology, such as the lack of a distinct sauce category based on cookies; high energy consumption and excessive fat content in traditional cooking processes; coarse texture due to insufficient fineness of solid particles; hardening and deterioration of texture during frozen storage; and easy melting and collapse during high-temperature baking, this invention provides a method for preparing cookie sauce.

[0009] To achieve the above objectives, the present invention provides a method for preparing oil-phase cookie sauce, comprising the following: S1: Cookie Preparation: By weight, combine the following ingredients: 40-65 parts wheat flour; 10-35 parts white sugar; 1-25 parts unsalted butter; 4-15 parts whole milk powder; 0.1-2 parts edible salt; 0.05-0.1 parts vanillin; 0.05-0.1 parts ammonium bicarbonate; 0.05-0.1 parts sodium bicarbonate; 0.05-0.5 parts edible flavoring; 0.1-1 parts phospholipids; Cookies are prepared using the following process: ① Place unsalted butter, shortening, lecithin, and granulated sugar in a cookie mixer and beat for 10 minutes; ② Mix salt, sodium bicarbonate, and ammonium bicarbonate with water until completely dissolved; ③ Add the solution from step ② to step ① and mix well; ④ Add wheat flour, pour into a cookie forming machine to form cookies, bake, inspect, and chop to obtain cookie crumbs. The baking process employs a five-zone temperature control system with the following parameters: Zone 1: 200-255℃, Zone 2: 210-245℃, Zone 3: 220-280℃, Zone 4: 150-190℃, and Zone 5: 125-155℃; the steel strip frequency is 5.5Hz, and the cutting speed is 14-16.

[0010] S2: Cookie powder preparation: By weight, mix the following ingredients: 15-65 parts crushed cookies; 45-65 parts white sugar; 5-25 parts cocoa powder; 4-15 parts whole milk powder; 0.01-0.1 parts edible salt; 0.05-0.1 parts vanillin; Mix thoroughly; dissolve the cocoa butter substitute in a constant temperature oiling tank at 45-50℃, and mix it with 5-45 parts of vegetable oil and 0.1-1 parts of phospholipids; add the oil phase to the powder phase and mix thoroughly in a powder mixer; grind it to a fineness of 20-35μm using a five-roll mill to obtain cookie powder; The parameters of the five-roll mill are as follows: rotation speed 30 rpm, roller gap 30 μm, roller pressure 16 MPa on the left and 12 MPa on the right.

[0011] S3: Preparation of oil-phase cookie spread: By weight, the following ingredients are prepared: 5-20 parts cookie powder; 1-20 parts vegetable oil; 0.1-4 parts monoglyceride (composed of monoglycerides with 95% monoester content and monoglycerides with 7% monoester content mixed in a mass ratio of 1:0.5-2); 0.1-4 parts phospholipids; 0.1-0.5 parts polyglycerol fatty acid esters; Use a ball mill at 300 rpm for 5-20 minutes to mix and form a stable, non-layered system. Package the mixture to obtain the oil-phase cookie spread.

[0012] This invention provides a method for preparing aqueous cookie sauce, comprising the following: Methods for preparing S1 and S2 iso-oil phase cookie sauce.

[0013] S3: Preparation of aqueous cookie sauce; By weight, combine the following ingredients: 5-20 parts cookie powder; 1-20 parts glucose syrup (75-85°Bx concentration); 1-10 parts vegetable oil; 0.1-4 parts mono- and diglycerides of fatty acids; and 0.1-0.5 parts polyglycerol fatty acid esters. Use a ball mill to mix evenly at 300 rpm to form a stable system, and then package to obtain the aqueous cookie spread.

[0014] Compared with the prior art, the beneficial effects of the present invention are: Process Innovation: The five-roll mill replaces the traditional cooking process for grinding cookie powder, resulting in higher solids content and energy consumption reduction of over 30%. Through the progressive grinding of five rollers, combined with a precise hydraulic control system, the five-roll mill can control the fineness of the cookie powder to 20-35μm, far superior to the 50-100μm of the three-roll mill.

[0015] Texture optimization: Five-roll milling achieves a cookie powder fineness of 20-35μm, resulting in a smooth and delicate texture with no gritty feel when spread. Compared to products milled by three rollers, the smoothness score in sensory evaluation is improved by more than 35%.

[0016] Enhanced stability: A specific ratio of compound monoglycerides (95% monoester: 7% monoester = 1:0.5-2) achieves a synergistic effect of emulsification and crystallization. The 95% monoester provides excellent emulsifying properties, while the 7% monoester promotes oil crystallization, forming a stable crystal network and preventing oil migration. After being frozen at -18℃ for 30 days, the product showed an increase in hardness of ≤15% as measured by a texture analyzer, maintaining a soft and delicate texture without any roughness.

[0017] Excellent thermal stability: The oil-phase cookie spread maintains its shape and does not melt, collapse, or deform under high-temperature baking conditions of 200℃. This is due to the network structure formed by starch and protein in the cookie powder, as well as the crystal stabilizing effect of monoglycerides.

[0018] Easy to use: The product is a stable sauce that can be applied directly or the consistency can be adjusted by adding syrup or oil as needed. No complicated equipment is required, simplifying the processing.

[0019] Clean label: Cookie powder, as a natural emulsifier and stabilizer, can reduce the amount of synthetic emulsifiers used, which aligns with the clean label trend. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and 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: Oil-phase cookie spread (typical recipe) S1: Cookie Preparation: Weigh the ingredients by weight: 55 parts wheat flour; 25 parts white sugar; 15 parts unsalted butter; 8 parts whole milk powder; 0.5 parts edible salt; 0.08 parts vanillin; 0.08 parts ammonium bicarbonate; 0.08 parts sodium bicarbonate; 0.2 parts edible flavoring; 0.5 parts phospholipids; Preparation process: ① Place the unsalted butter, shortening (8 portions), lecithin, and granulated sugar in a cookie mixer and beat for 10 minutes; ② Mix table salt, sodium bicarbonate, ammonium bicarbonate and water (18 parts) until completely dissolved; ③ Add solution S② to solution S① and mix thoroughly; ④ Add wheat flour, inject into a cookie forming machine to form, and bake in five temperature-controlled zones: Zone 1 230℃, Zone 2 228℃, Zone 3 250℃, Zone 4 170℃, Zone 5 140℃, with a steel belt frequency of 5.5Hz and a cutting speed of 15 to obtain cookie biscuits. Chop them into pieces with a particle size of 5-10mm to obtain cookie crumbs.

[0023] S2: Cookie powder preparation: Weigh the raw materials according to the following parts by weight: 40 parts crushed cookies; 55 parts granulated sugar; 15 parts cocoa powder; 8 parts whole milk powder; 0.05 parts edible salt; 0.08 parts vanillin; dissolve 12 parts cocoa butter substitute in a constant temperature oiling tank at 45-50℃, and mix with 25 parts vegetable oil and 0.5 parts phospholipids; add the oil phase to the powder phase and mix evenly in a powder mixer; grind using a five-roll mill with the following parameters: speed 30 rpm, roller gap 30 μm, roller pressure 16 MPa on the left and 12 MPa on the right, until the fineness is 25-30 μm to obtain cookie powder.

[0024] S3: Preparation of oil-phase cookie spread: Weigh the raw materials according to the following parts by weight: 12 parts cookie powder; 10 parts vegetable oil; 2 parts monoglycerides (1 part monoglyceride with 95% monoester content and 1 part monoglyceride with 7% monoester content); 1 part phospholipid; 0.3 parts polyglycerol fatty acid ester; Using a planetary ball mill at 300 rpm, a ball-to-material ratio of 3:1, and 5 mm diameter zirconia grinding balls, mix for 10 minutes to form a stable, non-layered oil-phase cookie spread, then vacuum package.

[0025] Example 2: Oil-phase cookie spread (borderline formula - high cookie powder content) S1: Cookie Preparation The raw materials and preparation process are the same as in Example 1, resulting in cookie crumbs.

[0026] S2: Cookie powder preparation Ingredient ratio: 65 parts crushed cookies (upper limit); 45 parts granulated sugar; 5 parts cocoa powder (lower limit); 4 parts whole milk powder; 0.01 parts edible salt; 0.05 parts vanillin; 5 parts vegetable oil (lower limit); 0.1 parts phospholipids, ground to a fineness of 20-25μm using a five-roll mill; S3: Preparation of Oil Phase Cookie Sauce Ingredient ratio: 20 parts cookie powder (upper limit); 20 parts vegetable oil (upper limit); 4 parts monoglyceride (upper limit, 95%:7%=1:0.5); 4 parts phospholipids; 0.5 parts polyglycerol fatty acid ester; The ball mill was operated at 300 rpm for 20 minutes to obtain an oil-phase cookie spread with high solids content.

[0027] Example 3: Oil-phase cookie sauce S1 and S2 are the same as in Example 1, with cookie powder fineness of 30-35μm.

[0028] S3: Preparation of Oil Phase Cookie Sauce Ingredient ratio: 5 parts cookie powder (lower limit); 1 part vegetable oil (lower limit); 0.1 part monoglyceride (lower limit, 95%:7%=1:2); 0.1 part phospholipid; 0.1 part polyglycerol fatty acid ester; The ball mill was operated at 300 rpm for 5 minutes to obtain a low-viscosity oil-phase cookie sauce.

[0029] Example 4: Aqueous Cookie Spread (Typical Recipe) S1 and S2 are the same as in Example 1, yielding cookie powder (fineness 25-30μm).

[0030] S3: Preparation of Aqueous Cookie Sauce Weigh the following ingredients by weight: 12 parts cookie powder; 12 parts glucose syrup (concentration 80°Bx); 5 parts vegetable oil; 2 parts mono- and diglycerides of fatty acids; 0.3 parts polyglycerol fatty acid esters. Mix at 300 rpm for 10 minutes to form a stable aqueous cookie spread, then vacuum package.

[0031] Example 5: Aqueous Cookie Sauce S1 and S2 are the same as in Example 1.

[0032] S3: Preparation of Aqueous Cookie Sauce Ingredient ratio: 10 parts cookie powder; 20 parts glucose syrup (upper limit, concentration 85°Bx); 2 parts vegetable oil; 3 parts mono- and diglycerides of fatty acids; 0.5 parts polyglycerol fatty acid esters; 10 parts white sugar (added separately). Mix at 300 rpm for 15 minutes.

[0033] Comparative Example 1: Traditional Three-Roll Mill Grinding Process The raw materials for S1 and S2 are the same as those in Example 1.

[0034] S2 (Comparison): A three-roll mill was used instead of a five-roll mill, with the same rotation speed and the roller gap adjusted to 50μm (the minimum adjustable gap of the three-roll mill). The fineness of the cookie powder after grinding was 75-85μm.

[0035] S3 is the same as in Example 1.

[0036] , Comparative Example 2: Traditional Boiling Process Recipe: 40 parts heavy cream, 30 parts butter, 15 parts cocoa powder, 20 parts granulated sugar.

[0037] Process: Mix heavy cream, butter, and granulated sugar, heat to 100℃ and cook for 30 minutes, add cocoa powder and stir well, then cool and package.

[0038] , Comparative Example 3: Monoglyceride Formula The formula is the same as in Example 1, except that in S3 only two parts of monoglyceride with a monoester content of 95% are used, and 7% monoglyceride is not used.

[0039] Product performance: 24 hours after preparation: normal condition After 7 days of storage: oil seeps out on the surface, and the layers are clearly separated; Conclusion: High monoglyceride monoesters have good emulsifying properties but insufficient crystal stability, and must be compounded with low monoglyceride monoesters.

[0040] The foregoing has shown and described the basic principles and main features of the present invention and its advantages. It will be apparent to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, the embodiments should be regarded as exemplary and non-limiting in all respects. The scope of the present invention is defined by the appended claims rather than the foregoing description. Therefore, it is intended to encompass all changes falling within the meaning and scope of equivalents of the claims, and no markings in the claims should be construed as limiting the scope of the claims.

[0041] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for preparing an oil-phase cookie spread, characterized in that, Including the following: S1: Mix 40-65 parts wheat flour, 10-35 parts white sugar, 1-25 parts unsalted butter, 4-15 parts whole milk powder, 0.1-2 parts edible salt, 0.05-0.1 parts vanillin, 0.05-0.1 parts ammonium bicarbonate, 0.05-0.1 parts sodium bicarbonate, 0.05-0.5 parts edible flavoring, and 0.1-1 parts phospholipids, and then beat, mix, shape, bake, and chop to obtain cookie crumbs; S2: Mix 15-65 parts crushed cookies, 45-65 parts white sugar, 5-25 parts cocoa powder, 4-15 parts whole milk powder, 0.01-0.1 parts edible salt, 0.05-0.1 parts vanillin, 5-45 parts vegetable oil, and 0.1-1 parts phospholipids, and grind them with a five-roll mill until the fineness is 20-35μm to obtain cookie powder; S3: Mix 5-20 parts of cookie powder with 1-20 parts of vegetable oil, 0.1-4 parts of monoglyceride, 0.1-4 parts of phospholipid, and 0.1-0.5 parts of polyglycerol fatty acid ester. Mix in a ball mill at 300 rpm for 5-20 minutes to form a stable, non-layered system, and obtain oil phase cookie sauce. The monoglyceride is composed of a mixture of monoglycerides with a monoester content of 95% and monoglycerides with a monoester content of 7% in a mass ratio of 1:0.5-2.

2. The preparation method according to claim 1, characterized in that: The baking described in S1 adopts a five-zone temperature control baking method with the following parameters: Zone 1 200-255℃, Zone 2 210-245℃, Zone 3 220-280℃, Zone 4 150-190℃, and Zone 5 125-155℃. The frequency of the steel strip in S1 is 5.5Hz, and the cutting speed is 14-16; the parameters of the five-roll mill in S2 are: rotation speed 30rpm, roll gap 30μm, roll pressure 16MPa on the left and 12MPa on the right. The cookie powder described in S2 has a fineness of 25-30μm; The monoglyceride described in S3 is composed of a mixture of monoglycerides with a monoester content of 95% and monoglycerides with a monoester content of 7% in a mass ratio of 1:

1. The ball mill mixing time described in S3 is 10 minutes.

3. The preparation method according to any one of claims 1-2, characterized in that, The vegetable oil mentioned in S3 is a mixture of cocoa butter substitute and vegetable oil, wherein the cocoa butter substitute is added after being dissolved at a constant temperature of 45-50℃.

4. A method for preparing an aqueous cookie sauce, characterized in that, Including the following: S1: Mix 40-65 parts wheat flour, 10-35 parts white sugar, 1-25 parts unsalted butter, 4-15 parts whole milk powder, 0.1-2 parts edible salt, 0.05-0.1 parts vanillin, 0.05-0.1 parts ammonium bicarbonate, 0.05-0.1 parts sodium bicarbonate, 0.05-0.5 parts edible flavoring, and 0.1-1 parts phospholipids, and then beat, mix, shape, bake, and chop to obtain cookie crumbs; S2: Mix 15-65 parts crushed cookies, 45-65 parts white sugar, 5-25 parts cocoa powder, 4-15 parts whole milk powder, 0.01-0.1 parts edible salt, 0.05-0.1 parts vanillin, 5-45 parts vegetable oil, and 0.1-1 parts phospholipids, and grind them with a five-roll mill until the fineness is 20-35μm to obtain cookie powder; S3: Mix 5-20 parts of cookie powder with 1-20 parts of glucose syrup, 1-10 parts of vegetable oil, 0.1-4 parts of mono- and di-fatty acid glycerides, and 0.1-0.5 parts of polyglycerol fatty acid esters. Mix evenly using a ball mill at 300 rpm to form a stable system and obtain aqueous cookie sauce.

5. The preparation method according to claim 4, characterized in that: The baking described in S1 adopts a five-zone temperature control baking method with the following parameters: Zone 1 200-255℃, Zone 2 210-245℃, Zone 3 220-280℃, Zone 4 150-190℃, and Zone 5 125-155℃. The parameters of the five-roll mill mentioned in S2 are: rotation speed 30 rpm, roller gap 30 μm, roller pressure 16 MPa on the left and 12 MPa on the right; the glucose syrup concentration mentioned in S3 is 75-85°Bx. The ball mill mixing time described in S3 is 5-15 minutes.

6. The preparation method according to any one of claims 4-5, characterized in that, S3 also includes adding 5-15 parts white sugar, which is mixed with cookie powder and glucose syrup.

7. A method for preparing an oil-phase cookie spread, comprising the method described in any one of claims 1-3, characterized in that: The oil-phase cookie sauce comprises: 5-20 parts cookie powder, 1-20 parts vegetable oil, 0.1-4 parts monoglycerides, 0.1-4 parts phospholipids, and 0.1-0.5 parts polyglycerol fatty acid esters; wherein the monoglycerides are composed of monoglycerides with a monoester content of 95% and monoglycerides with a monoester content of 7% in a mass ratio of 1:0.5-2.

8. The oil-phase cookie spread according to claim 7, characterized in that, After being frozen at -18°C for 30 days, the oil-phase cookie spread showed an increase in hardness of ≤15% as measured by a texture analyzer, and had a delicate texture without any gritty feel.

9. An aqueous cookie spread, prepared by the method according to any one of claims 7-8, characterized in that, The aqueous cookie sauce comprises: 5-20 parts cookie powder, 1-20 parts glucose syrup, 1-10 parts vegetable oil, 0.1-4 parts mono- and diglycerides of fatty acids, and 0.1-0.5 parts polyglycerol fatty acid esters.

10. The aqueous cookie spread according to claim 8, characterized in that, The aqueous cookie sauce, after being stored at room temperature (25°C) for 90 days, exhibits a centrifugal separation rate of ≤5%.