Filled biscuits

Abstract

FIELD: confectionery industry.SUBSTANCE: used for the production of sugar cookies with filling. A filled biscuit is a shell containing two cookies baked from dough pieces and joined together with a filling. The recipe composition of the dough pieces contains the following initial components, wt.%: wheat flour - 42.86-45.09, granulated sugar - 23.01-23.92, high oleic sunflower oil - 9.75-10.86, alkalized cocoa powder D-11-B - 4.15-4.62, corn starch - 3.01-3.86, ammonium solution - 2.03-2.89, invert syrup - 2.02-2.78, soy lecithin - 0.21-0.22, vanillin - 0.07-0.08, “Nova Sol Sof” antioxidant - 0.03-0.04, drinking water - the rest. Moreover, the ammonium solution consists of ammonium bicarbonate, table salt, sodium bicarbonate and drinking water. The filling is made of two layers of cream masses, with one layer containing the following initial components, wt.%: vegetable fat “Ekonfe” 1203-34 - 9.42-10.08, “Cherry” flavoring - 0.21-0.22, dye EKOTON Carmine 0023 - 0.16-0.18, dye “Carmine” blue K10194 - 0.06-0.07, “Nova Sol Sof” antioxidant - 0.03-0.04, semi-finished confectionery mass - the rest. The second layer of filling contains the following initial components, wt.%: vegetable fat “Ekonfe” 1203-34 - 9.12-10.24, vanillin - 0.05-0.06, “Nova Sol Sof” antioxidant - 0.03-0.04, semi-finished confectionery mass - the rest. The ratio of biscuit layers to filling layers is 8:1:1. In this case, the recipe composition of the semi-finished confectionery mass for the cream masses of both layers of the filling contains, wt.%: vegetable fat “Ekonfe” 1203-34 - 19.87-21.98, maltodextrins - 34.10-36.43, powdered sugar - the rest.EFFECT: improving organoleptic properties and increasing the shelf life of the finished product to 12 months.2 cl, 6 tbl

Description

[0001] The invention relates to the food industry, in particular to the confectionery industry, and can be used for the production of sugar cookies with filling.

[0002] A cookie with a filling is known, the body of which is made of two baked molded dough pieces glued together with a filling. The recipe for the dough pieces contains melange, invert syrup, powdered sugar, salt, flavoring, water, a fat-containing product, phosphatide concentrate, soda, barley-malt extract and a mixture of buckwheat flour and whole wheat flour, and the recipe for the filling consists of granulated sugar, pumpkin puree, gelatin and molasses. RU 2386253 IPC A21D 13 / 18 published 20.04.2010, B.I. No. 17.

[0003] The dough core of this product contains barley malt extract, buckwheat flour, and the filling is gelled pumpkin puree. These components impart specific organoleptic properties to the overall product in terms of flavor and aroma, which limits the range of cookies available in this type.

[0004] A cookie with a filling is known, the body of which is made of two baked molded dough pieces glued together with a filling. The recipe for the dough pieces contains flour, a protein binder (egg powder), a fat product (margarine), powdered sugar, invert syrup, vanillin, soda, a preservative, and the composition for preparing the filling includes gelatin, invert syrup, egg white, and flavoring. RU 2240694 IPC A21D 13 / 18 published 27.11.2004, B.I. No. 33.

[0005] The disadvantages of this product include a short shelf life (60 days).

[0006] The closest analogue to the claimed solution is a filled cookie, the body of which is made of two cookies baked from dough pieces and connected by a filling. The dough pieces for making sugar cookies contain starch, powdered sugar, invert syrup, margarine, salt, soda, ammonium carbonate, vanilla powder, premium wheat flour, and a whipping paste prepared on the basis of monoglycerides mixed with milk protein concentrate. The filling contains confectionery shortening, citric acid, flavoring, powdered sugar, and curd whey. RU No. 2049405, A 21 D 13 / 08, published 1995.

[0007] However, the filling of this product contains whey, which imparts certain organoleptic properties to the overall product, particularly in terms of flavor. Furthermore, the filling has a fairly high moisture content, which causes the cookies to become damp and lose the crispiness and crumbliness of traditional cookies, reducing their shelf life.

[0008] The claimed invention solves the problem of creating cookies with a filling with a new original taste, due to a new combination of components and their quantitative ratio, with an increased shelf life, expanding the range of products for this purpose.

[0009] Technical result - improvement of the organoleptic properties of the product in terms of taste, increased shelf life without loss of taste.

[0010] The technical result is achieved in that the cookies with filling, which is a body containing two cookies baked from dough pieces and connected to each other by a filling, wherein the recipe composition of the dough pieces contains starch, a sugar component, invert syrup, a fat component, ammonium carbonate, wheat flour, according to the invention, the filling is made of two layers of cream masses, wherein one layer is made of a cream mass containing a semi-finished confectionery mass product, vegetable fat "Ekonfe" 1203-34, flavoring "Cherry", dye EKOTON Carmine 0023, dye "Carmine" blue K10194, antioxidant "Nova Sol Sof" in the following ratios of the original components, wt.%:

[0011] Vegetable fat "Ekonfe" 1203-34 9,42–10,08 Cherry flavoring 0,21–0,22 Dye EKOTON Carmine 0023 0,16–0,18 Dye "Carmine" blue K10194 0,06–0,07 Antioxidant "Nova Sol Сof" 0,03–0,04 Semi-finished confectionery mass rest,

[0012] and the second layer is made of a creamy mass containing a semi-finished confectionery mass, vegetable fat "Ekonfe" 1203-34, vanillin, antioxidant "Nova Sol Sof" in the following ratios of the original components, wt.%:

[0013] Vegetable fat "Ekonfe" 1203-34 9,12–10,24 Vanillin 0,05–0,06 Antioxidant "Nova Sol Сof" 0,03–0,04 Semi-finished confectionery mass rest,

[0014] wherein the ratio of cookies and filling layers is 8:1:1, and the composition of the dough pieces additionally contains soy lecithin, vanillin, alkalized cocoa powder D-11-B, the antioxidant "Nova Sol Sof" and water, and contains granulated sugar as a sugar component, corn starch as starch, an ammonium carbonate solution prepared from ammonium bicarbonate, edible salt, sodium bicarbonate and drinking water as an ammonium carbonate, and high-oleic sunflower oil as a fat component in the following ratios of the original components, wt.%:

[0015] Wheat flour 42,86 – 45,09 Granulated sugar 23,01 – 23,92 High oleic sunflower oil 9,75–10,86 Alkalized cocoa powder D-11-B 4,15–4,62 Corn starch 3,01–3,86 Ammonium solution 2,03–2,89 Invert syrup 2,02–2,78 Soy lecithin 0,21–0,22 Vanillin 0,07–0,08 Antioxidant "Nova Sol Сof" 0,03–0,04 Drinking water rest,

[0016] the recipe composition of the semi-finished confectionery mass for the cream masses of both layers of the filling contains vegetable fat "Ekonfe" 1203-34, maltodextrins, powdered sugar in the following ratios of the original components, wt.%:

[0017] Vegetable fat "Ekonfe" 1203-34 19,87–21,98 Maltodextrins 34,10–36,43 Powdered sugar rest

[0018] In this case, in cookies with filling, the ammonium solution for dough pieces may contain ammonium bicarbonate, table salt, sodium bicarbonate and drinking water in the following ratios of the original components, wt.%:

[0019] Ammonium bicarbonate 30,54-31,68 Table salt 17,60–17,75 Sodium bicarbonate 7,12–7,42 Drinking water rest

[0020] The distinctive features of the claimed filled cookies are the aforementioned additional components and their quantitative values, introduced into the cookies and filling, along with the known ones. This ratio allows for the production of sandwich-type filled cookies with a new flavor.

[0021] The baked cookies from which the body of the claimed product is made are crispy sugar cookies that have a crumbly, uniformly porous structure, and the content of alkalized cocoa powder D-11-B gives the layers a dark brown color with a rich chocolate aroma without foreign impurities.

[0022] The filling layers, located between the cookies due to the presence of Ekonfe vegetable fat, combined with a separately prepared semi-finished confectionery mass consisting of maltodextrins, vegetable fat, and powdered sugar in the specified quantities, have a soft, flexible consistency and improved aeration properties, creating a delicate, airy cream. Moreover, one filling layer has a cherry flavor, and the other has a creamy taste. Together, they create a pleasant creamy-cherry taste, improving the organoleptic properties in terms of taste and expanding the range of products for this purpose. Furthermore, the cream masses have a relatively low moisture content, which helps maintain the organoleptic properties throughout the entire shelf life (12 months) without layer separation or filling spreading. The filling also has high adhesive properties, preventing the cookies from shifting during storage.

[0023] The essence of the invention is explained by examples of the production of the claimed cookies with filling.

[0024] Examples of semi-finished products for making cookies with filling are presented in Tables 1, 2, 3, 4, 5. Organoleptic properties of the products are in Table 6.

[0025] The method for producing filled cookies is as follows. For mixing the dough, use raw materials in quantities corresponding to compositions 1.2 in Table 1. The dough is mixed in a batch mixer in three stages. In the first stage, the prescribed amount of water and invert syrup are fed into the mixer through a pipeline. Next, granulated sugar is loaded through a weighing device, followed by manually weighed bulk components: alkalized cocoa powder D-11-B, corn starch, soy lecithin, vanillin, the antioxidant "Nova Sol Sof" and a pre-prepared ammonium solution from components of composition 1.2 in Table 5. The mixture is stirred for 260-300 seconds.

[0026] At the second stage, high oleic sunflower oil is added through a measuring container and mixed for 120 seconds.

[0027] At the third stage, add the specified amount of flour and knead for 120-150 seconds.

[0028] The total duration of dough preparation is 8-10 minutes. The dough temperature should not exceed 30°C, the dough humidity should be 15.5-17.5%.

[0029] Dough pieces are formed on a rotary machine by pressing the dough into the grooves of a forming roller with a corrugated roller to a thickness of 1.5–4.0 mm. Cookies are baked in continuous tunnel ovens for 6–10 minutes at a temperature of 160–200°C (zone 1), 270–290°C (zone 2), and 240–260°C (zone 3).

[0030] Cooling of finished cookies is carried out on a cooling conveyor while the cookies pass for 6-10 minutes.

[0031] The cream mass for the filling layers is prepared in a whipping machine. The semi-finished confectionery mass, made from powdered sugar, maltodextrins, and vegetable fat, is prepared according to TI No. 12-41-2019 "Technological instructions for the preparation of praline masses in a five-roll mill."

[0032] Preparation of the cream mass for the filling layers is carried out in two stages. First, melted vegetable fat and semi-finished confectionery mass are added. The mixture is stirred for 1-2 minutes. Then the other ingredients are added to the whipping machine. The cherry-flavored cream mass is prepared according to the recipe for compositions 1.2 in Table 2, and the creamy-flavored cream mass is prepared according to the recipe for compositions 1.2 in Table 3. The total cooking time for the creamy masses for the filling layers is 3-4 minutes. The moisture content of the cherry-flavored cream mass is 1.93±0.5%. The moisture content of the creamy-flavored cream mass is 1.71±0.5%.

[0033] The cookies with filling are formed in a sandwiching machine. The cookies are manually placed into the machine's grooves and fed along the grooves for the application of cream mixtures using a "Syringe" device. The top cookie is then fed along the grooves and placed on the filling. The cookie to filling layer ratio is 8:1:1.

[0034] The resulting sandwich-type cookies are sent for wrapping.

[0035] The following raw materials were used to prepare cookies with filling:

[0036] General-purpose wheat flour M 75-23TU 10.61.21-030-19811913-2019; white sugar GOST 33222-2015; powdered sugar GOST 33222-2015; high-oleic sunflower oil GOST 1129-2013; alkalized cocoa powder D-11-B (https: / / dezaan.com / en / manufacturing / cocoa-ingredients / powders / d11b / ); corn starch GOST 32159-2013; invert syrup for flour products; soy lecithin GOST 32052-2013; vanillin GOST 16599-71, TR CU 029 / 2012; Antioxidant "Nova Sol Sof" TR CU 029 / 2012; drinking water GOST R 51232; vegetable fat "Ekonfe" 1203-34 TR CU 021 / 2011, TR CU 024 / 2011; flavoring "Cherry" GOST 32049-2013; dye EKOTON Carmine 0023TP CU 021 / 2011; TP CU 029 / 2012; dye "Carmine" blue K10194TP CU 021 / 2011; TP CU 029 / 2012; maltodextrins GOST 34274-2017; ammonium bicarbonate GOST R 55580-2013; edible salt GOST R 51574-2018; sodium bicarbonate GOST 32802-2014.

[0037] Table 1

[0038] Composition of semi-finished dough pieces

[0039] № Components Composition, wt.% 1 2 1 Wheat flour 42,86 45,09 2 Granulated sugar 23,01 23,92 3 High oleic sunflower oil 10,86 9,75 4 Alkalized cocoa powder D-11-B 4,15 4,62 5 Corn starch 3,01 3,86 6 Ammonium solution 2,89 2,03 7 Invert syrup 2,02 2,78 8 Soy lecithin 0,21 0,22 9 Vanillin 0,07 0,08 10 Antioxidant "Nova Sol Сof" 0,03 0,04 11 Drinking water 10,89 7,61

[0040] Table 2

[0041] Composition of semi-finished cream mass for a layer of cherry-flavored filling.

[0042] № Components Composition, wt.% 1 2 1 Vegetable fat "Ekonfe" 1203-34 10,08 9,42 2 Cherry flavoring 0,22 0,21 3 Dye EKOTON Carmine 0023 0,16 0,18 4 Carmine blue dye R10194 0,06 0,07 5 Antioxidant "Nova Sol Сof" 0,04 0,03 6 Semi-finished confectionery mass 89,44 90,09

[0043] Table 3

[0044] Composition of semi-finished cream mass for a filling layer with a creamy taste.

[0045] № Components Composition, wt.% 1 2 1 Vegetable fat "Ekonfe" 1203-34 10,24 9,12 2 Vanillin 0,05 0,06 3 Antioxidant "Nova Sol Сof" 0,03 0,04 4 Semi-finished confectionery mass 89,68 90,78

[0046] Table 4

[0047] Compositions of semi-finished confectionery mass for cream filling masses.

[0048] № Components Composition, wt.% 1 2 1 Vegetable fat "Ekonfe" 1203-34 21,98 19,87 2 Maltodextrins 34,10 36,43 3 Powdered sugar 43,92 43,70

[0049] Table 5

[0050] Composition of the semi-finished ammonium solution.

[0051] № Components Composition, wt.% 1 2 1 Ammonium bicarbonate 31,68 30,54 2 Table salt 17,75 17,60 3 Sodium bicarbonate 7,12 7,42 4 Drinking water 43,45 44,44

[0052] Table 6

[0053] № Organoleptic characteristics Characteristics of cookies with filling 1 Taste and smell A rich, chocolate-infused chocolate with a cherry-cream filling. 2 Form Round 3 Surface Dry, without chips or cracks, with a clear pattern 4 Color Uniform over the entire surface, dark brown 5 Structure and consistency Crisp, crumbly, evenly porous, layered with filling 6 Shelf life 12 months

[0054] Thus, the offered cookies with filling have improved organoleptic properties in terms of taste, and an increased shelf life, which expands the range of products for this purpose.

Claims

1. Filled cookies, which are a body containing two cookies baked from dough pieces and connected to each other by a filling, wherein the recipe composition of the dough pieces contains starch, a sugar component, invert syrup, a fat component, ammonium carbonate, wheat flour, characterized in that the filling is made of two layers of cream masses, wherein one layer is made of a cream mass containing a semi-finished confectionery mass product, vegetable fat "Ekonfe" 1203-34, flavoring "Cherry", dye EKOTON Carmine 0023, dye "Carmine" blue K10194, antioxidant "Nova Sol Sof" in the following ratios of the original components, wt.%: Vegetable fat "Ekonfe" 1203-34 9,42-10,08 Cherry flavoring 0,21-0,22 Dye EKOTON Carmine 0023 0,16-0,18 Dye "Carmine" blue K10194 0,06-0,07 Antioxidant "Nova Sol Сof" 0,03-0,04 Semi-finished confectionery mass rest, and the second layer is made of a creamy mass containing a semi-finished confectionery mass, vegetable fat "Ekonfe" 1203-34, vanillin, antioxidant "Nova Sol Sof" in the following ratios of the original components, wt.%: Vegetable fat "Ekonfe" 1203-34 9,12-10,24 Vanillin 0,05-0,06 Antioxidant "Nova Sol Сof" 0,03-0,04 Semi-finished confectionery mass rest, wherein the ratio of cookie layers to filling layers is 8:1:1, and the composition of the dough pieces additionally contains soy lecithin, vanillin, alkalized cocoa powder D-11-B, the antioxidant "Nova Sol Sof" and water, and contains granulated sugar as a sugar component, corn starch as a starch, an ammonium carbonate solution prepared from ammonium bicarbonate, edible salt, sodium bicarbonate and drinking water as an ammonium carbonate, and high oleic sunflower oil as a fat component in the following ratios of the original components, wt.%: Wheat flour 42,86-45,09 Granulated sugar 23,01-23,92 High oleic sunflower oil 9,75-10,86 Alkalized cocoa powder D-11-B 4,15-4,62 Corn starch 3,01-3,86 Ammonium solution 2,03-2,89 Invert syrup 2,02-2,78 Soy lecithin 0,21-0,22 Vanillin 0,07-0,08 Antioxidant "Nova Sol Сof" 0,03-0,04 Drinking water rest, wherein the recipe composition of the semi-finished confectionery mass for the cream masses of both layers of the filling contains vegetable fat "Ekonfe" 1203-34, maltodextrins, powdered sugar in the following ratios of the original components, wt.%: Vegetable fat "Ekonfe" 1203-34 19,87-21,98 Maltodextrins 34,10-36,43 Powdered sugar rest 2. Cookies with filling according to item 1, characterized in that the ammonium solution for dough pieces contains ammonium bicarbonate, table salt, sodium bicarbonate and drinking water in the following ratios of the initial components, wt.%: Ammonium bicarbonate 30,54-31,68 Table salt 17,60-17,75 Sodium bicarbonate 7,12-7,42 Drinking water rest