GLUTEN FREE ENRICHED COOKIES Russian patent published in 2022 - IPC A21D13/04 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of flour confectionery. Enriched gluten-free cookies are proposed, which are made from corn flour, rice flour, lupine flour and chia flour, a fat component - a substitute for milk fat, sugar, vanilla powder, food salt, drinking soda, cinnamon and water, while flour is mixed at the first stage chia with lupine flour until the components are evenly distributed, at the second stage, corn flour is added to the resulting mixture and thoroughly mixed, after which, at the third stage, rice flour is added to the mixture of chia flour, lupine and corn flour and again thoroughly mixed to obtain a loose mass of flour, then the fat component - milk fat substitute is whipped at temperature 19-22°C and blade rotation speed 1400-1600 rpm for 80-100 min, sugar is dissolved in water at a temperature of 18-20°C for 13-18 minutes and the resulting sugar solution is mixed with a whipped fat component at a speed of rotation of the blades of 800-1000 rpm for 13-18 minutes until a homogeneous mass is obtained, into which vanilla powder, edible salt, baking soda and cinnamon are added to obtain an intermediate mixture, after which a loose mass of flour is added to this mixture and the dough is kneaded with a moisture content of 10-15% at a temperature of 19-22°C and a speed of rotation of the blades of 800-1000 rpm /min for 5-7 minutes, blanks are formed and baked at a temperature of 175-190°C for 18-20 minutes, while using the following ratio of initial components, kg per 1000 kg of finished product: rice flour 208-334; corn flour 150-160; lupine flour 26-130; chia flour 5-26; milk fat substitute 140-145; sugar 370-400; vanilla powder 3.6; edible salt 4.0; drinking soda 7.2; cinnamon 0.8, while as a substitute for milk fat, a substitute for milk fat with a content of omega-3 fatty acids in an amount of at least 1% of the total fatty acids is used, and chia flour with a fat content of at least 30% is used as chia flour. At the same time, the finished biscuits are packaged in a modified gas environment, at a mixture ratio of carbon dioxide (CO₂) and nitrogen (N₂) 1:1 (v/v).

EFFECT: invention provides an increase in the effect of a mixture of the claimed components: corn flour, rice flour, lupine flour and chia flour, a fat component - a substitute for milk fat, when these components with different properties are used together to improve the quality of the product, increasing the nutritional value of cookies by enriching it with essential amino acids , an increase in the content of essential omega-3 fatty acids and the virtual absence of trans-fatty acid isomers due to the synergy of the action of the above components, as well as an increase in the shelf life of cookies through the use of a modified atmosphere.

2 cl, 8 tbl, 4 ex