SUGAR COOKIE MANUFACTURE METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention is related to the field of food industry, to its confectionary branch. In accordance with the method, one first prepares the recipe mixture of components in a mixer. The recipe mixture consists of strained melange or egg powder mixed with water at a ratio of 1:(1.3-2.6) and maintained at a temperature of 19-22°C during 120-180 minutes, invert syrup containing dry substances in an amount of 78-82% and reducing substances in an amount of 75-80% at a temperature of 15-35°C, a malt extract dissolved in water at a weight ratio equal to 1:(0.9-1.2) at a temperature of 19-22°C. The listed components are stirred during 2-3 minutes; then one adds food salt, sugar sand, a dry milk product and sodium bicarbonate into the mixture. The mixture is stirred during 8-10 minutes. Then one introduces a fat component, preliminarily transformed into a liquideous condition with a temperature equal to 40-42°C, in an amount of 20-40% of the recipe quantity of the fat component and supplies lecithin in an amount of 1-2% of the fat component weight. Then the mixture is stirred during 3-4 minutes with its subsequent treatment inside an ultrasonic installation (with the working tool oscillation frequency and amplitude being 18-24 KHz and 1-3 mcm accordingly) by way of recirculated flow of the solution (during 5-9 minutes at a temperature of 32-38°C) till the stable emulsion viscosity is 0.05-0.08 Pa•s with the viscosimetre rotor rate gradient equal to 600-700 s^-1. Then the emulsion is supplied into in a kneading machine with Z-shape blades, the working tool rotation frequency equal to 15-30 rpm, and is mixed with a flavouring agent, an ammonium carbon salt and the remaining fat component. After stirring during 4-5 minutes one supplies a mixture of powdery components consisting of wheat flour, starch and recyclable wastes at the operating stroke of the kneading machine; the dough is kneaded during 8-15 minutes till uniform distribution of the components in an amount of 90-92% of the total weight. Then dough pieces are moulded of dough with moisture content equal to 15-16.5% and density equal to 1150-1250 kg/m³, baked and cooled. The invert syrup is produced by way of mixing sugar sand and water at a ratio of 1:(0.5-0.6) during 8-12 minutes Then the mixture is heated till the temperature is equal to 60-70°C with subsequent introduction of citric acid into the mixture in an amount of 0.35 wt % of the sugar sand expended for preparation of the invert syrup mixture in the form of a 10 % solution. The mixture is boiled out (while stirred during 100-110 minutes) at a temperature of 104-106°C to produce an invert syrup with dry substances and reducing substances content equal to 78-82% and 75-80% accordingly. The invert syrup is preliminarily cooled during 25-30 minutes to a temperature equal to 55-60°C; then the syrup is completely cooled to a temperature equal to 15-35°C. The recipe mixture components are taken in the specified quantity. The powdery components mixture consists of wheat flour, starch and recyclable wastes taken at a ratio of 1:(0.11-0.12):(0.08-0.1) The fat component supplied into the kneading machine is preliminarily plastified till the density is equal to 750-820 kg/m³ at a temperature of 22-24°C.

EFFECT: invention is aimed at development of an advanced technology of sugar cookie production with further quality indices increase, ensures the required ratio of components in every individual product and significant intensification of technologically separate operations and technological flow in general.

5 cl, 3 ex