SUGAR COOKIE PREPARING METHOD Russian patent published in 2018 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery, namely the production of sugar cookies using a confectionery semi-finished product based on processed fruits and vegetables from the regions of the Russian Federation. Method for the preparation of sugar cookies involves the production of a confectionery semi-finished product based on vegetables and fruits by mechanical fractionation on juice and pulp in a ratio of 1:0.8÷1.5, mixing of juice with sugar-sand when heated to a temperature of 60–75 °C, then the flesh is introduced into the syrup and held at a given temperature for 15–20 minutes. Resulting mass is subjected to intensive mechanical action with frequent rotation of the kneading organ 350–500 rpm for 1–2 minutes. Then, during the preparation of the slurry, the confectionery semi-finished product is mixed with the raw material provided by the cookie recipe, in addition to the fat component, surfactants, chemical disintegrants and wheat flour, followed by recirculation under the conditions of combining hydrodynamic and acoustic cavitation for 2–3 min. Then, during the preparation of the emulsion, the suspension is mixed for 2–3 minutes with pre-plasticized fat, the lecithin and fat component in a ratio of 1:1 and chemical disintegrators. Resulting emulsion is mixed with wheat flour in a kneader to a homogeneous mass. Dough is molded, the billets are baked and the resulting product is cooled. In this case, melon, pumpkin are used as pumpkin vegetables, carrots are used as root crops, apples, pears, quinces, loquat as seedling fruits, and the following stone fruits – plum, apricots, peaches.

EFFECT: method allows to preserve the maximum possible amount of vitamins, minerals and nutrients contained in vegetables and fruits.

1 cl, 2 ex