layered cookie and method for producing said cookie

专利摘要:
layered cookie and method for producing said cookie the present invention relates to a method for producing a layered cookie, comprising at least one cookie and a filling, the layered cookie containing 10% by weight to 25% in fat weight and 15% by weight to 40% by weight of sugar, where the ratio of slowly digestible starch to the total available starch of the layered cookie is at least 31% by weight, the method which includes: forming a dough comprising cereal flour, fat, sugar and a maximum of 8% by weight of water added in relation to the total weight of the dough; shape the dough into the shape of a cookie; bake the cookie; and assembling the cookie with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21% by weight relative to the total weight of the dough, with a water absorption of less than 55%, as measured by brabender® farinograph®.
公开号:BR112013032559B1
申请号:R112013032559
申请日:2012-06-20
公开日:2020-01-28
发明作者:Lionel Lanvin；Aliette Verel；Agathe Arlotti
申请人:Generale Biscuit；
IPC主号:

专利说明:

“COOKIE IN LAYERS AND METHOD FOR PRODUCTION OF THE REFERRED COOKIE” [001] The present invention relates to a cookie. More specifically, the present invention relates to ready-to-eat layered cookies that comprise successive layers of biscuits and filling, such as a biscuit filling cookie or a stuffed cookie.
[002] Consumers are increasingly concerned with the health benefits of their food and, in particular, their nutritional pattern. Layered cookies are consumed as snacks to provide a source of energy, in addition to conventional meals. The primary source of energy in such baked products is stored in the form of starch. There is a desire for layered cookies that can provide energy over a longer period of time and the energy supply rate of such cookies is linked to the digestion of their starch content. Fast digestible starch (RDS) provides energy for a shorter time than slowly digestible starch (SDS). Before baking, the dough that is used to form layered cookies comprises a significant amount of slowly digestible starch. However, during the cooking process this amount of digestible starch decreases slowly. This is due to the gelatinization of the starch during the cooking process.
[003] Gelatinization occurs due to the presence of water in the dough mixture. Gelatinization refers to the partial melting of the starch crystalline areas, which results in increased digestibility. During the heat treatment of the wet mass, the starch granules first swell, then gradually lose their crystalline structure until they burst, resulting in the leaching of the polysaccharides contained in the granules (amylose and amylopectin). In highly concentrated systems, such as biscuit pastes, this sequence of events may be limited by the restricted moisture content, but the progressive fusion of the crystalline domains still occurs.
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2/39 [004] It should be understood, in the following, that the long-lasting energy that would imply that the amount of slowly digestible starch, measured by the slowly available glucose (SAG) of the final product using the Englyst method (Englyst, 1996) , is over 15.0 g / 100 g of layered cookies.
[005] A problem with making cookies in healthy layers, and especially cookies with a high level of slowly digestible starch, is the contribution of the filling part, which can reduce the content of slowly digestible starch. Layered cookies typically comprise 10% by weight to 40% by weight of filling in relation to the total weight of layered cookies.
[006] A solution to increase the digestible starch content slowly is to add native starch to the filling composition. However, the amount of native starch that can be added is limited by the organoleptic properties of the final product. An excessively high starch content will provide an unpleasant mouth feeling.
[007] Another solution would be to increase the starch content (the source of SAG) in the dough composition of the biscuit part of the layered cookie. This, however, can lead to an increase in the amount of water addition that is needed during mixing to be able to process the dough. The negative effect on SAG of increasing the added water (which increases the gelatinization of the starch) outweighs the positive effect of adding more starch.
[008] Another problem with layered cookies is the fat and / or sugar content provided by the filling part. In order to maintain a good nutritional profile for the cookie, as a whole, it is therefore necessary to decrease the fat and / or sugar content of part of the layered cookie cookie. However, fat and sugar are plasticizers of the dough. Consequently, dough compositions for the biscuit part that include a reduced amount of fat and / or sugar exhibit impaired processing capacity, and this is speci
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3/39 a problem on an industrial production line.
[009] To deal with the low capacity process of the dough, water can, of course, be added to the dough. However, water causes the starch to gelatinize during the baking of the biscuit and this results in an undesirably low, slowly digestible starch content in the part of the baked biscuit. Therefore, the property of long-lasting energy can be lost.
[0010] WO 2005/34635 describes a solution for the processing of filled cookie dough that comprises only 7.0% by weight of added water. In this solution, the dough is formed using a wire cut cookie depositor. However, this processing method prevents the formation of cookies with sharp edges and sharp designs.
[0011] Another solution is known from EP 0372596, with respect to filled cookies (filled cookie as being seen as a type of filled cookie). This document aims to provide a filled cookie containing guar gum. Conventionally, guar gum is used in a powder form in bakery and is strongly bound to water. Therefore, the use of guar gum makes it necessary to increase the water content of the dough and this leads to more gelatinization of the starch (less SDS in the product). EP 0372596 refers only to layered cookies, where the cookie parts comprise guar gum.
[0012] Consequently, there is a need for an improved cookie that addresses at least some of the problems associated with the prior art, or at least provides a commercially useful alternative to it.
[0013] In particular, there is a need for a method for producing a layered cookie comprising 10% by weight to 25% by weight of fat and 15% by weight to 40% by weight of sugar, wherein the ratio of slowly digestible starch in relation to the total available starch of the layered cookie
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4/39 is at least 31% by weight.
[0014] Thus, in a first aspect, the present invention provides a method for producing a layered cookie comprising at least one cookie and a filling, the layered cookie containing 10% by weight to 25% by weight of fat and 15% by weight to 40% by weight of sugar, where the ratio of slowly digestible starch to the total available starch of the layered cookie is at least 31% by weight, the method which includes:
forming a dough comprising cereal flour, fat, sugar and, at most, 8% by weight, adding water in relation to the total weight of the dough;
shape the dough into the shape of a cookie;
bake the cookie; and assembling the cookie with a filling to form a layered cookie;
wherein the cereal flour comprises refined cereal flour, in an amount of at least 21% by weight relative to the total weight of the dough, with a water absorption of less than 55%, as measured by Brabender® Farinograph®.
[0015] The present invention will now be described in more detail. In the following passages the different aspects of the description are defined in more detail. Each aspect thus defined may be combined with any other aspect or aspects, unless expressly stated to the contrary. In particular, any characteristic indicated as being preferred or advantageous can be combined with any other characteristic or characteristics indicated as being preferred or advantageous.
[0016] Biscuits are products based on cooked, edible cereals. They usually have a low humidity and a crunchy texture. They are typically small, and fermented with baking powder, baking soda, or sometimes yeast. They are typically sweet. They can
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5/39 contain inclusions and fillings.
[0017] As defined herein, a layered cookie will be understood as a cookie made of alternating and successive layers of cookies and filling. The simplest layered cookie is a cookie 4 with a single base cookie 41 on top of which a filling 43 is deposited as shown in Figure 3. Another type of layered cookie is a filled cookie 5, which comprises a layer of filling 53 between the two cookie layers 51, 52, as shown in Figure 4.
[0018] The description aims to provide a layered cookie that meets the criteria of long-term energy supply and that is a healthy snack. Therefore, the description provides a method for producing a layered cookie which comprises a part of the biscuit with at least one biscuit and a part of filling, the layered cookie containing 10% by weight to 25% by weight of fat and 15% by weight to 40% by weight of sugar.
[0019] The dough for the biscuit formation comprises cereal flour, fat, sugar and, at most, 8% by weight, adding water in relation to the total weight of the dough. Cereal flour comprises refined cereal flour in an amount of at least 21% by weight relative to the total weight of the dough with a water absorption of less than 55%, as measured by Brabender® Farinograph®.
[0020] The term fat or fats, as used herein, means any source of lipid, vegetable or animal source that is edible and can be used to make the layered cookie. Examples of such fats are palm oil, rapeseed oil, and other vegetable oils, and other vegetable oils, animal butter. Preferably, the ready-to-eat layered cookie has 10% by weight to 25% by weight of fat, more preferably 11% by weight to 23% by weight of fat, even more preferably 12% by weight to 20% by weight. even more, preferably 15% by weight to 20% by weight.
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More in particular, the biscuit part of the layered cookie contains 5% by weight to 30% by weight of fat relative to the total weight of the biscuit part, preferably 6% by weight to 22% by weight, more preferably 7 % by weight to 15% by weight.
[0021] As defined herein, sugar or sugars means the dry matter of any mono- and disaccharides, whatever the source, and also, by extension, all the dry matter of glucose syrup, also called glucose-fructose syrup or fructose-glucose syrup. Among the monosaccharides there are fructose, galactose, glucose, mannose and mixtures thereof. Among the disaccharides, there is sucrose, but the sucrose can be partially or totally replaced by another disaccharide, such as lactose or maltose. Glucose syrup contains mono- and disaccharides, but also some longer chains of polymerized dextrose. For the avoidance of doubt, when considering the amount of sugar added to a mixture in the form of a glucose syrup or other suspended sugars, only the dry weight of sugar should be considered. The water content of the syrup or suspension should be considered as part of the water added as described here.
[0022] The layered cookie (i.e., including the filling) obtained with the method of the description comprises 15% by weight to 40% by weight of sugar, preferably 18% by weight to 36% by weight, more preferably 20% by weight to 32% by weight, even more preferably 25% by weight to 30% by weight, in relation to the total weight of the layered cookie.
[0023] More in particular, the biscuit part contains 10% by weight to 25% by weight of sugar in relation to the total weight of the biscuit part, preferably 11% by weight to 22% by weight, more preferably 12% by weight to 20% by weight, even more preferably 12% by weight to 15% by weight. The most preferred amount of sugar present in the cookie recipe (that is, excluding the filling) is at least 12% by weight. This is for both sensory impact and technical reasons.
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Without wishing to be limited by theory, it is speculated that below 12% by weight of sugars the machinability of the dough is affected. In general, the mass of a continuous phase is formed by the addition of water enriched with the soluble ingredients that are capable of dissolving. Since sugar is able to dissolve in water it effectively increases the effective volume of the water present (1 g of sugar dissolved in 1 ml of water provides a total volume of 1.6 ml). Thus, the presence of at least 12% by weight of sugars decreases the requirement to include still added water and, therefore, allows less water, increases the SDS value of the final cookie. The greater amount of sugar makes it more difficult to satisfy the requirements of a healthy cookie.
[0024] The healthy layered cookie preferably comprises sugar that takes it up to a maximum of 27.5% of the total caloric value of the final product, the fat that forms a maximum of 38.0% of the total caloric value of the product final, and available carbohydrates, at least 55.0% of the total caloric value of the final product.
[0025] The ready-to-eat layered cookie has a slowly digestible starch to total starch ratio (SDS / (SDS + RDS)) of at least 31% by weight, preferably at least 35% by weight, more preferably, at least 38% by weight, even more preferably, at least 40% by weight. The highest ratio will preferably be at most 80% by weight for digestibility. Total available starch comprises slowly digestible starch (SDS) and rapidly digestible starch (RDS). The difference between total available starch and total starch is that total available starch does not comprise resistant starch that cannot be digested, that is, that escapes digestion in the small intestine.
[0026] Slowly digestible starch is believed to provide a higher health benefit than rapidly digestible starch. In fact, the rapidly digestible starch is rapidly broken down into glucose during digestion and thus is quickly made available to the body. Therefore, the glucose level in the
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8/39 blood increases rapidly. This can trigger insulin administration which leads to some storage in the adipose tissues. Consequently, energy can only be supplied for a shorter time. On the contrary, the slowly digestible starch is slowly assimilated by the body. Consequently, energy can be supplied for a long time.
[0027] SDS or slowly available glucose (SAG) can be characterized by measuring slowly available glucose (SAG) using the Englyst method (Rapidly Available Glucose in Foods: an In Vitro Measurement that Reflects the Glycaemic Response, Englyst et al., Am. J. Clin. Nutr., 1996 (3), 69 (3), 448-454; Glycaemic Index of Cereal Products Explained by Their Content of Rapidly and Slowly Available Glucose, Englyst et al., Br. J. Nutr. , 2003 (3), 89 (3), 329-340; Measurement of Rapidly Available Glucose (RAG) in Plant Foods: a Potential In Vitro Predictor of the Glycaemic Response, Englyst et al., Br. J. Nutr., 1996 (3), 75 (3), 327-337). SAG refers to the amount of glucose (from sugar and starch, including maltodextrins) likely to be available for slow absorption in the human small intestine. In the present case of the description, the SDS content is the same as the SAG content, since there is no other source of starch SAG, i.e., SDS. Glucose available quickly (RAG) refers to the amount of glucose likely to be available for rapid absorption in the human small intestine.
[0028] In the Englyst method, cookie samples are prepared by hand and rough grind into one or more cookies. The biscuit samples are then subjected to enzymatic digestion by incubation in the presence of invertase, pancreatic alpha-amylase and amyloglycosidase, under standardized conditions. The parameters, such as pH, temperature (37 ° C), viscosity and mechanical mixing are adjusted to simulate gastrointestinal conditions. After a 20 min enzymatic digestion period, glucose is measured and labeled by RAG. After a 120 min enzymatic digestion period, glucose is again measured
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9/39 da e is labeled available glucose (AG). SAG is obtained by subtracting the RAG from AG (SAG = AG - RAG), thus, the SAG corresponds to the fraction of glucose released between the 20th and the 120th minute. Free glucose (FG), including glucose released from sucrose, is obtained by means of separate analysis. RDS is then obtained as the subtraction of FG from RAG (RDS = RAG - FG).
[0029] Preferably, the ready-to-eat stuffed cookie has at least 15 g SAG / 100 g stuffed cookie. This filled cookie particularly meets the long-term energy criteria, that is, SAG value plus 15 g / 100 g of filled cookie or slowly digestible starch ratio to the total available starch of at least 31% compared to the total weight of the stuffed cookie.
[0030] Preferably, the ready-to-eat stuffed cookie has a SAG content of at least 16.5 g / 100 g of stuffed cookie, more preferably at least 18.0 g / 100 g of stuffed cookie, even more than preferably at least 21.0 g / 100 g filled cookie. The largest SAG will preferably be a maximum of 50.0 g / 100 g.
[0031] The biscuit may also comprise polyols or short chain soluble fibers. These act in a similar way to sugars in improving the dough's machinability without increasing the hydrolysis of the starch present in the cookies. The use of polyols or soluble fibers in short chain, allows the supply of a reduced sugar biscuit or without sugar. Preferably, the cookie ingredients comprise less than 20%, preferably less than 10% by weight, preferably less than 5% polyols or short chain soluble fibers for gastrointestinal tolerance problems and for clean labeling. Likewise, as for sugars, only the dry weight of polyols or short chain soluble fibers should be considered. If a cookie comprises more than 10% by weight of polyols, then it is considered to be
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10/39 having laxative properties and should be labeled. In one embodiment, the biscuits comprise at least 0.1% by weight of polyols or short chain soluble fibers. Most preferably, the ingredients do not comprise polyols or soluble short chain fibers. In one embodiment, the ingredients do not comprise guar gum or other viscous soluble fibers, such as pectins, xanthan gum, psyllium, or glucomannan.
[0032] The dough comprises cereal flour which comprises refined cereal flour in an amount of at least 21% by weight relative to the total weight of the dough with a water absorption of less than 55%, as measured by Brabender® Farinograph® . Preferably, the cereal flour comprises cereal flour refined in an amount of at least 41% by weight. Preferably, the water absorption is 52% as measured by Brabender® Farinograph® according to the NF-ISO-5530-1 standard. The refined cereal flour is preferably at most 60% by weight and most preferably at most 50% by weight of the dough.
[0033] The measurement by Brabender® Farinograph® is standardized in NFISO-5530-1. Water absorption is defined in this standard, as the amount of water per 100 g of flour with 14% by weight of water content necessary to obtain a dough with a maximum consistency of 500 UF. Consistency is the resistance, expressed in arbitrary units (UF farinographic units), of a mass during kneading inside Farinograph®, at a constant speed specified in the standard. First, the water content of the flour is measured. Then water is added to the flour, the amount of water to be calculated so that the consistency of the dough is about 500 UF (480 F to 520 F). Flour and water are kneaded together and measured and registered by two dough gutters. From these measures and the volume of water added to the flour to form the dough, water absorption is obtained.
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11/39 [0034] The use of this type of flour provides the advantage that less water is needed to form the dough and thus limits the gelatinization of the starch. As a consequence, a healthy cookie is obtained.
[0035] Techniques for measuring water content are well known in the art. The water content of the final flour, dough and cookies can be measured using the International Method AAC 44-15.02 (oven methods for air humidity), revised in 1999.
[0036] Preferably, refined cereal flour is refined wheat flour selected from the group consisting of soft wheat flour, wheat flour with a low content of damaged starch, and heat-treated wheat flour and mixtures thereof. Using these types of flour makes it possible to limit the gelatinization of the starch during cooking. In fact, in these flours, starch is less damaged than conventional refined wheat flour. The gelatinization of the starch allows the starch to be more easily digestible and thus reduces the digestible starch content slowly in the final product.
[0037] Soft wheat flours and hard wheat flours are the two types of wheat flour produced from Triticum aestívum. Soft wheat flour should not be confused with flour made from Triticum aestivum only and hard wheat flour with flour produced from Triticum durum. Soft and hard terms refer to the hardness of the grains of Triticum aestívum used to make flour and not for wheat species. The hardness of the grains is due to the cell density of the endosperm. Soft wheat endosperm has a lower density, which corresponds to the weakest starch and protein bonds. Consequently, soft wheat grains can be crushed into finer particles than hard wheat grains and resulting in less damaged starch.
[0038] The hardness of the grains is due to the cell density of the endosperm. Soft wheat endosperm has a lower density, which corresponds to
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12/39 to the weakest starch and protein bonds. Consequently, soft wheat grains can be crushed into finer particles than hard wheat grains and resulting in less damaged starch.
[0039] Soft wheat flours can be obtained from the milling of soft wheat, for example, those marketed under the name Crousty, Alteo, Epson (both from Syngenta) or Arkeos (from Limagrain), etc. The use of softer flours, which absorbs less water, allows the use of a wider range of water added with harder flours. That is, even up to 8% by weight of water is used, the flour in general absorbs less water and the starch content is consequently less gelatinized during cooking. In addition, since less water is absorbed, more free water is available to lubricate the grease and a processable grease can be produced, even with a reduced amount of water added (about 3-4% by weight). In one embodiment, when using a soft flour, the dough can comprise up to 10% by weight of added water.
[0040] Wheat flour with a low content of damaged starch which means a flour with a damaged starch content of less than 5.5% of the weight of the flour. Damaged starch content is the percentage of starch granules that is physically damaged during the milling operation. It is measured by the AACC 7631.01 method.
[0041] Examples of heat-treated wheat flour may be wheat flour treated with various numbers of heating and cooling cycles or annealed. Annealing is a hydrothermal treatment that alters the physicochemical properties of starches to improve crystal growth and to facilitate interactions between starch chains.
[0042] Refined wheat flour can also be made from milling fractions specifically selected so that the flour has an absorption of
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13/39 very low water, less than 55%, as measured by Brabender® Farinograph® according to NF-ISO-5530-1. Preferably, the selected milling fractions have a small particle size, i.e., the percentage of fine particles below 40 pm is above 50%. Selecting the grinding fractions can be assisted by granulometric analysis (by laser granulometry or mesh diameter) during grinding.
[0043] Cereal flour may include whole grain flour.
[0044] Whole grain flour means flour produced directly or indirectly from whole grain cereals that include endosperm, bran and the germ. The whole grain flour can also be reconstituted, preferably, from separate flours made from endosperm, bran and germ, respectively in proportions that supplied the whole grain flour reconstituted in the same composition as the directly produced whole grain flour from grains that still maintain the bran and germ.
[0045] Whole grain flour must be distinguished from refined cereal flour, which means flour made from only cereal endosperm. The biscuits of the biscuit part of the layered cookie can be obtained by the method of the description which comprises at least 29% by weight of whole grain flour, preferably at least 30% by weight, more preferably at least 31 % by weight. Preferably, the biscuits comprise a maximum of 70% by weight of whole grain flour, more preferably, a maximum of 60% by weight, even more preferably, a maximum of 50% by weight. These quantities are calculated from the total weight of the whole grain flour over the weight of the final biscuit part. When the amount of whole grain flour exceeds 70% by weight, it becomes very difficult to process the dough.
[0046] Whole grain flour is selected from whole wheat flour, whole barley flour, whole rye flour, espel flour
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14/39 whole grains, whole oatmeal, brown rice flour, brown maize flour, brown maize flour, brown sorghum flour, brown teff flour, brown tritical flour, and pseudocereal flour, such as amaranth flour and quinoa flour, and mixtures thereof. Preferably, whole grain flour is chosen from whole wheat flour, whole barley flour, whole rye flour, whole spelled flour, whole oat flour and mixtures thereof. More preferably, it will be selected from whole wheat flour, whole barley flour, whole rye flour, whole spelled flour and mixtures thereof.
[0047] Preferably, whole grain flour comprises at least two different types of whole grain flour. In one embodiment, whole grain flour comprises whole wheat flour. Whole wheat flour can be a reconstituted whole wheat flour obtained from a mixture of refined wheat flour, wheat bran flour and wheat germ flour. Preferably, refined wheat flour is the same as refined wheat flour with a water absorption of less than 55%, as measured by Brabender® Farinograph® used in this method. In the latter case, a part of this refined wheat flour is used to reconstitute the whole wheat flour, however, this part will be included in the refined wheat flour content of the dough and, at the same time, a part of the refined wheat flour content. whole grain. Consequently, it will be included in at least 14.5% by weight of refined wheat flour, preferably at least 29% by weight, necessary to have a processable dough. Preferably, the other whole grain flour is chosen from whole barley flour, whole rye flour, whole spelled flour and a mixture thereof.
[0048] In a preferred embodiment, whole grain flour comprises a maximum of 80% by weight of whole wheat flour in relation to the total weight of whole grain flour, preferably a maximum of 60% by weight, more than
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Preferably at most 50% by weight and even more preferably at most 32% by weight.
[0049] In a still preferred embodiment, whole grain flour comprises four different types of whole grain flour: whole barley flour, whole rye flour, whole spelled flour and whole wheat flour.
[0050] Preferably, whole grain flour is a multicereal flour, ie at least 20% by weight of whole grain flour is not whole wheat flour, preferably at least 40% by weight, more preferably at least 50% by weight and, even more preferably, at least 68% by weight.
[0051] When the types of whole grain flour are used with the exception of whole wheat flour, it is even more difficult to obtain a final layered cookie with the appropriate SDS / (SDS + RDS) value greater than 31% by weight , like some types of whole grain flour, such as rye, barley and spelled, contain less SDS than whole wheat flour.
[0052] The dough comprises water added in an amount of at most 8% by weight in relation to the total weight of the dough. That is, the forms of adding water 8% by weight of the total mass before cooking. This water is substantially removed from the cookie during baking. Added water does not include water that is already present in some of the ingredients (such as about 12% by weight of cereal flour which is water). At least some of the water in these ingredients is also removed from the cookie during baking. Thus,% by weight of cereal flour in the dough and in the final cookie is substantially the same, due to this loss of moisture. Components without a moisture content (such as fat) will form a greater weight% of the cookie than the dough.
[0053] The mass comprises a maximum of 8% by weight of added water
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16/39 nothing, preferably 3 to 8% by weight, and more preferably, 4 to 7% by weight and more preferably, 5 to 6% by weight. As noted above, the term added water means water that is added in addition to the other ingredients. Thus, added water does not include the water contained in any other ingredients such as cereal flour (typically about 10-15% by weight), flakes or bran and germs. For sugar syrups, short-chain soluble fibers, polyols and the like, the water in the syrup is considered part of the added water.
[0054] The rheology of a cookie dough, as discussed in this specification and having a water content of 3 to 8% by weight, is very characteristic. The dough does not normally have a continuous structure like a dough / pizza, and instead is more like a collection of disconnected particles. When the dough has a water content of less than 3% by weight, no dough can be formed. At such low levels of hydration, the dough behaves more like a granular material (similar to sand). The texture of the dough is similar to that of crackers or crumbled dough and exhibits very limited cohesion. Such masses are also much more difficult to compress than more hydrated masses. Thus, the workability of the dough is reduced and it cannot be processed by rotary molding. With greater amounts of water added than 8% by weight, the machinability of the dough increases, but the extent of starch hydrolysis in cooking is increased and SDS decreases.
[0055] Due to the loss of water from the water naturally present in cereal flours in baking, the values of% by weight for the cereal content of dough are substantially the same as the values of% by weight for the final cookie.
[0056] The biscuit may also comprise from about 19 to about 50% by weight of other ingredients, including whole grain flakes, unrefined, non-whole grain flours and additional ingredients such as emulsified
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17/39 singers, fermenting agents, vitamins, minerals, salts, flavorings and milk or milk ingredients, and combinations thereof. These additional ingredients are discussed in more detail below.
[0057] The biscuit may also comprise the majority of 34.5% by weight of whole grain flakes, preferably a maximum of 19% by weight, preferably a maximum of 16% by weight, more preferably a maximum of 11% by weight, even more preferably, at most 9% by weight, for example, whole oat flakes or malted whole rye flakes. An excess of flakes, that is, more than 19% by weight, will provide the biscuit in an unexpected aspect, that is, the appearance of a granola biscuit and a denser product that can discourage potential consumers. When flakes are present, they preferably comprise at least about 0.9% by weight of the biscuit, since smaller amounts may not be noticeable in the final product.
[0058] More generally, the ready-to-eat layered cookie portion of the cookie may include visible pieces of whole grain grains. The preferred flakes are oat flakes and malted rye flakes due to the sensory impact on consumers. This also helps to increase the full content of the dough recipe, without compromising on the flavor of the final cookies. The most preferred flakes are baby oat flakes, since their appearance is advantageous for the consumer and contributes to additional SDS for the biscuit which is less easily hydrolyzed during baking. They remain more intact than large flakes during processing.
[0059] By way of example, some content ranges of different flakes are defined in the table below:
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Type of ingredient Minimum% in cookie formula Maximum% in cookie formula Wheat flakes 0.9 9 Malted rye flakes 0.9 19 Baby oat flakes 3 18 Oat flakes 3 9 Barley flakes 0.9 3
[0060] The biscuit portion of the ready-to-eat layered cookie may still include additional cereal bran and / or cereal germ. In the case of supplementary cereal bran and cereal germ, the bran and germ come from different cereals, chosen from: wheat, barley, rye, spelled, oats or a mixture of them.
[0061] Other ingredients that can be mixed with cereal flour and water to form dough are: emulsifiers, fermenting agents.
[0062] Emulsifiers can be soy lecithin, monoglyceride tartaric diacetyl ester, sodium stearoyl lactylate.
[0063] Fermentation agent can be ammonium bicarbonate, sodium bicarbonate, sodium pyrophosphate acid or a mixture thereof.
[0064] Other ingredients can also be minerals or vitamins, such as vitamin B1, vitamin, vitamin PP, iron and magnesium and a mixture of them.
[0065] Still other ingredients can be salt, flavoring agents, cocoa powder, solid parts, milk and dairy products, honey and calcium supplementation.
[0066] Flavoring agent can be in powder form or in liquid form.
[0067] Solid pieces can be chocolate chips, pieces of fruit, such as hazelnut (preferably hazelnut pieces), extruded cereals, etc.
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Solid pieces do not include cereal flakes. Solid pieces bring a texture and flavor, without increasing the SAG content. The filled cookie preferably comprises 2% by weight to 15% by weight of solid particles, preferably 4% by weight to 10% by weight.
[0068] Chocolate chips are pieces of solid chocolate. Chocolate is understood to mean either dark chocolate, milk chocolate or white chocolate. Preferably, the chocolate chips are pieces of dark chocolate, containing at least 35% by weight of cocoa liquor (US legislation), more preferably 35% by weight of cocoa solids (European Union legislation), even more preferably at least 40% by weight.
[0069] In the scope of the description, pieces of fruit means pieces of any sweet edible part of a plant that resembles fruit, for example, raisin, fig, plum, orange, blackberry, blueberry, raspberry, strawberry, apricot, currant , currant, peach, pear, kiwi, banana, apple, lemon, pineapple, tomato. These pieces of fruit are either dried or processed. This formulation does not include nuts.
[0070] The filling part is a filling having a consistency that varies, after cooling, from a viscous form (for a jelly) to a solid form (for an anhydrous fat filling). The filling can be water-based or fat-based.
[0071] Preferably, the filling has a yield voltage of Casson at 40 ° C, a viscosity between 0.5 Pa.se and 500 Pa.se a yield voltage between 0.1 Pa and 1000 Pa. The yield voltage of Casson can be measured according to IOCCC Method 10/1973: 2000. This is based on the use of a high-performance MCR300 rheometer (Anton Paar Physica) in interface with a PC and equipped with a coaxial measurement unit (150 TEZ-PC) and a coaxial cylinder measurement system (CC27).
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Preferably, the filling part contributes to 10% by weight to 40% by weight of the layered cookie, preferably to 15% by weight to 32% by weight, more preferably 25% by weight to 30% by weight.
[0073] The filling part may comprise at least one of the following ingredients: fat sugar, water, starch, emulsifier, milk and dairy products, flavoring agents, fruit powder, pieces of fruit, cocoa powder, drops chocolate, seeds.
[0074] When the filling part comprises added non-gelatinized starch, added non-gelatinized starch constitutes between 2.0% by weight to 40.0% by weight of the filling part, preferably between 7.0 to 22, 0% by weight of the filling part.
[0075] Emulsifier can be at least one of the following: soy lecithin, monoglyceride tartaric diacetyl ester, sodium stearyl lactylate.
[0076] Dairy and dairy products can be whey powder, yogurt powder (with live yeasts), fresh milk, powdered milk, sweet whey powder, milk proteins, whey proteins.
[0077] Flavoring agent can be in a solid or liquid form.
[0078] Fruit powder are dried fruits that are sprayed, such as strawberry, raspberry, raisin, fig, plum, orange, blackberry, blueberry, apricot, currant, currant, peach, pear, kiwi, banana, apple, lemon, pineapple, tomato.
[0079] In one embodiment, the method for producing a layered cookie (as illustrated in Figure 1) according to the present description comprises:
- mix E1 in a cereal flour, fat, sugar and the remaining ingredients, with a maximum of 8% by weight, adding water in relation to the total weight of the dough to form a dough 2;
- E3 rotary molding of dough 2 to mold the biscuits 3 of the part of
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21/39 cookie;
- bake the biscuits from the biscuit part E5;
- form layered cookie E7-E8 from at least one biscuit and the filling, wherein the cereal flour comprises refined cereal flour, preferably refined wheat flour, the refined cereal flour that represents at least minus 21% by weight of the dough, preferably at least 41% by weight, with water absorption at 55%, as measured by Brabender® Farinograph® according to NF-ISO-5530-1, preferably under 52 %.
[0080] The mixing of the dough is preferably carried out in a horizontal mixer with double coating. Mixing phases are adjusted so that the water content is controlled. Preferably, the temperature of the dough is 15 ° C to 35 ° C, more preferably 15 ° C to 30 ° C during mixing.
[0081] With conventional rotary molding devices, it is difficult and, sometimes, it is not possible to process such granular mass. Therefore, a new specific rotary molder was designed for the rotational molding step. However, other molding techniques can be used, but are less preferred.
[0082] This specific rotary molder 1 (as illustrated in Figure 2) comprises:
- a molding cylinder 11 and a grooved cylinder 12 for molding the dough 2 on the cookie 3; and optionally,
- a hopper 13 that acts as a funnel to help feed the molding cylinder and grooved cylinders 11, 12; and / or
- a demoulding mat 14 for demoulding the cookie 3.
[0083] The molding cylinder 11 has mold cavities for receiving the dough 2. The mold cavities will supply the dough 2 in the form of biscuits 3 of the biscuit part. The grooved cylinder 12 preferably comprises ra
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22/39 notches of 5 to 15 mm, preferably 10 mm ± 50% to allow sufficient adherence of the mass, without crushing the solid pieces like flakes, and during the operation press the mass 2 that is received inside the cavities of the mold of the molding cylinder 11, so that the dough completely fills the mold cavities and takes the form of them. The grooved cylinder 12 is mounted on a horizontal axis and can be modified therein to vary the compression force applied to the mass 2. High compression must be used since the mass 2 lacks continuity, thus, pieces of cohesive mass would be demouldable and transferable from the demoulding mat 14 to the oven which drives the raw cookie 3 in the oven to bake.
[0084] The speed difference between the grooved cylinder 12 and the molding cylinder 11 is preferably maintained at less than 10% so that the formation of the biscuit 3 is not hindered. In fact, a greater differential between the rotation speed of the molding cylinder 11 and the grooved cylinder 12, will induce a shear stress as a function of mass 2 that will not be able to be pressed on the mold cavities but will be spread and less packed between the circumferential faces of the molding cylinder 11 and the grooved cylinder
12.
[0085] The level of mass 2 in the hopper 13 can preferably be controlled so that it is minimal and that the molding and grooved cylinders 11, 12 are almost visible. The aim is to prevent compaction paste 2 and, therefore, to ensure a regular feeding of the molding cylinder 11, along the width of the demoulding mat 14. The paste 2 must be packed as little as possible.
[0086] A cutter 15, with its tip 151 under the line of the AA axis of the molding cylinders and the grooves 11, 12, preferably reduces the mass 2 at the top of the mold cavities. A cutter 15 determines the amount of dough 2
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23/39 to remain inside the mold cavities, and makes it possible to adjust the weight of the pieces of dough inside. Each piece of dough forming an uncooked cookie preferably weighs 0.5 grams to 40 grams, more preferably 1 g to 35 grams, even more preferably 1 gram to 30 grams.
[0087] The demoulding mat 14, preferably made of cotton and / or polyamide, has a weft with adequate size to extract the dry pieces of conventional mass, that is, the granular mass. The release mat 14 is mounted on at least two cylinders 16, 17, one of which, in general, a rubber cylinder 16, presses the molding cylinder 11. After pressing the rubber cylinder 16 onto the molding 11, the pieces of dough are found inside the mold cavities that adhere to the mold release mat 14, and are transported to the oven for baking.
[0088] The rotary molder 1 may further comprise a humidifier 18 for demoulding mat 14, for example, humidifier 18 is a spray device or a water spray device.
[0089] The resting time of the resting step E2 should be limited to avoid the high drying of the mass 2, which would require the addition of more water and, thus, prevent the SAG content triggering the gelatinization of the starch.
[0090] Before baking E5, biscuits 3 can be glazed, so that they gain a shiny appearance. Therefore, the method may comprise an optional additional step of glazing E4 of the biscuit in form 3. The biscuit 3 can be glazed with an aqueous glazing, which comprises powdered milk and / or powdered sugar and / or buffering agent, such as like sodium bicarbonate, sodium hydroxide. Preferably, the glazing comprises skimmed milk powder. Preferably still, the vitrification comprises icing sugar in starch, that is, natural sucrose sweetener characterized by its fine granulometry obtained by grinding crystal sugar and added with starch 870190103128, of 10/14/2019, p. 32/53
24/39 with an anti-caking agent.
[0091] Baking E5 is preferably carried out until the moisture content of the baked cookie 3 (final product) is 0.5% by weight to 5.0% by weight, for example, by gentle cooking (ie , the baking temperature is less than 110 ° C inside the cookie during the first third baking time - if the baking time is 6 min, for 2 minutes - and preferably below 100 ° C).
[0092] After baking, the baked cookies are cooled E6 on an open mat, that is, a mat that is not covered, a cooling tunnel is preferably not used because there is a very large temperature differential between the input and the exit, which causes the check (fault) to occur on cookie 3. Then, the filling is deposited E7 on a cookie (on the base cookie for a filling cookie on a cookie or a two cookie for a filled cookie ).
[0093] The water content of the final biscuit is preferably less than 3% by weight and preferably between 1 and 2% by weight of the final biscuit following baking.
[0094] The low water content helps to provide a stable shelf product in the long run. For example, current cookies and stuffed cookies can be kept at 20-25 ° C for up to one year, while remaining edible. Validity studies based on the evaluation of the panel of sensory experts were carried out. It was found that the complete sensory profile was maintained for up to 7 months to a year, depending on the ingredients. However, the edibility of the cookies extends, at least, to the mark of one year.
[0095] In the case of the layered cookie it is a filled cookie, then the filled cookie is made by mounting E8 of the second cookie on the top of the filling.
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25/39 [0096] The layered cookie is cooled down by forced air in an E9 cooling tunnel. The layered cookies are then packaged E10, for example, the layered cookies are packaged in wrappers containing 50 g of layered cookies and the wrappers are put together in a package that was designed to contain 5 or 6 wrappers. Preferably, layered cookies can be packaged in wrappers so that one wrapper contains one serving, for example, two filled cookies.
[0097] The description also refers to a ready-to-eat layered cookie that can be obtained by the method described above. Preferably, the layered cookie additionally comprises at least 18% by weight of the total starch in relation to the total weight of the layered cookie.
[0098] The description will now be described in relation to the figures, provided by way of non-limiting example, in which:
- Figure 1 is a flow chart showing the different steps of the preferred method of the description method;
- Figure 2 is a schematic representation of a rotary molder as used for the method of description;
- Figure 3 is a schematic representation of a filling cookie over cookie obtained from the method of description; and
- Figure 4 is a schematic representation of a filled cookie obtained using the method of description.
[0099] As a key to Figure 1:
E1: Mix the ingredients until you get a dough
E2: Resting the dough
E3: Rotating molding of cookie dough
E4: Glazing the cookies
E5: Bake cookies
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E6: Cool the cookies
E7: Deposit the filling on a cookie
E8: Assemble the cookie in layers
E9: Cool the layered cookie
E10: Packing the cookie in layers [00100] The description will now be described in relation to the following non-limiting examples.
Example 1 [00101] The filled cookie has the following composition (as a percentage of the final cookie):
- dough ingredients 87.12% by weight - glazing ingredients 3.02% by weight - stuffing ingredients 28.00% by weight - water removal -18.14% by weight - total 100% by weight
[00102] More particularly, the stuffed cookie cookies are produced from dough formed with the following recipes:
Ingredient Weight% by mass % by weight in biscuit Refined soft wheat flour 48.7 49.4 Sugar 16.0 18.9 Whole grain flour (rye, barley, spelled) 3.6 3.7 Wheat bran and wheat germ 2.4 2.6 Oat flakes 10.5 11.0
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FAT 10.1 11.9 ADDED WATER 6.8 1.0 Flavoring powder 0.33 0.39 Emulsifier 0.12 0.14 salt 0.21 0.25 Fermentation agents 0.74 0.17 Vitamin and mineral 0.50 0.59 Total 100.00 100.00 Total weight% ratio after cooking 84.8
(The quantities are expressed as a percentage of the final biscuit weight and the uncooked dough, respectively).
[00103] The refined soft wheat flour used in example 1 has a water absorption value as measured by Brabender® Farinograph® of 53-54%.
[00104] The ingredients of the dough are mixed together in a horizontal mixer until the dough reaches a homogenized consistency. Then the dough is rested. After resting, the dough is introduced into the hopper of the rotary molder to form the cookies. The dough is fed so that the molding and grooved cylinders of the rotary molder are almost visible. The speed differential of the molding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing comprising (as a percentage of the final biscuit by weight):
- water 2.68% by weight
- skimmed-milk powder 0.27% by weight
- refined powdered sugar 0,07% by weight
- total 3.02% by weight.
[00105] After glazing, the cookies are taken to the oven for
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28/39 sar for about 6 min. During cooking the temperature of the dough remains under 160 ° C and the water content decreases until it reaches 1%.
[00106] When the cookies are taken out of the oven, they are cooled to room temperature on open mats until the temperature of the cookies is below 33 ° C.
[00107] The cookies are then assembled with a filling to form filled cookies. The filling has the following composition:
- sugar 14.26% by weight - wheat starch 1.93% by weight - emulsifier 0.08% by weight - flavoring agent 0.04% by weight - cocoa powder 4.31% by weight - fat 7.38% by weight - total 28.00% by weight
[00108] The filled cookie has 18.08% by weight of fat and 26.5% by weight of sugar. Fat represents 35.7% of the total caloric value of the filled cookie, while carbohydrates represent 57% and, more precisely, sugar represents 23%. The filled cookie has an SDS / (RDS + SDS) ratio of 39.95% and 16.5 g of SAG / 100 g of filled cookie.
Comparative Example 1 [00109] The cookie filled for comparative example 1 has the following composition (as a percentage of the final cookie):
- dough ingredients 87.30% by weight - glazing ingredients 3.02% by weight - stuffing ingredients 28.00% by weight - water removal -18.32% by weight
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- total 100% by weight [00110] More particularly, the stuffed cookie biscuits are produced from dough formed with the following recipes:
Ingredient Weight% by mass % by weight in biscuit Wheat flour 47.5 49.7 Sugar 15.5 18.9 Whole grain flour (rye, barley, spelled) 3.5 3.7 Wheat bran and wheat germ 2.1 2.3 Oat flakes 10.2 11.0 FAT 9.8 11.9 ADDED WATER 9.7 1.0 Flavoring powder 0.32 0.39 Emulsifier 0.12 0.15 salt 0.18 0.22 Fermentation agents 0.72 0.18 Vitamin and mineral 0.48 0.58 Total 100.00 100.00 Total weight% ratio after cooking 82.1
(The quantities are expressed as a percentage of the final biscuit weight and the uncooked dough, respectively).
[00111] The quantity of the various ingredients is currently the same as in example 1, except that more water is added to the dough, thus changing the percentage of all ingredients. Another difference is the use of
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30/39 refined wheat in example 1, while in comparative example 1, conventional soft wheat flour is used. This soft wheat flour has a water absorption value as measured by Brabender® Farinograph® of 58-59%.
[00112] The dough ingredients are mixed together in a horizontal mixer until the dough reaches homogenized consistency. Then the dough is rested. After resting, the dough is introduced into the hopper of a common rotary molder for forming cookies. The speed differential of the molding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing comprising (as a percentage of the final biscuit by weight):
- water 2.68% by weight
- skimmed-milk powder 0.27% by weight
- refined powdered sugar 0,07% by weight
- total 3.02% by weight.
[00113] After glazing the cookies are taken to the oven to bake for about 6 min. During cooking the temperature of the dough remains under 160 ° C and the water content decreases, until it reaches 1%.
[00114] When the cookies are taken out of the oven, they are cooled to room temperature on open mats until the temperature of the cookies is below 33 ° C.
[00115] The cookies are then assembled with a filling to form filled cookies. The filling has the following composition:
- sugar 14.26% by weight - wheat starch 1.93% by weight - emulsifier 0.08% by weight - flavoring agent 0.04% by weight - cocoa powder 4.31% by weight
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- fat 7.38% by weight
- total 28.00% by weight.
[00116] This filled cookie has 29.7% SDS / (RDS + SDS) and 12.5 g / 100 g of SAG filled cookie. Thus, the SAG content for this filled cookie is much less than 15 g / 100 g of filled cookie. This shows that the change in the dough recipe and the use of a different rotational molding result in cookies filled with better SAG content.
[00117] In addition, the use of refined wheat flour in example 1 allows the water content added to the dough to be reduced to less than 8% by weight of the dough. This is believed to make it possible to better protect the starch from gelatinization and therefore to preserve a high amount of SDS.
Example 2 [00118] The filled cookie has the following composition (as a percentage of the final cookie):
- dough ingredients 87.60% by weight - glazing ingredients 3.01% by weight - stuffing ingredients 28.00% by weight - water removal -18.62% by weight - total 100% by weight
[00119] More particularly, the stuffed cookie cookies are produced from dough formed with the following recipes:
Ingredient Weight% by mass % by weight in biscuit Refined soft wheat flour 48.7 49.6 Sugar 15.9 18.9 Whole grain flour (rye, barley, 3.6 3.6
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spelled) Wheat bran and wheat germ 2.4 2.6 Oat flakes 10.4 11.0 FAT 10.1 11.9 ADDED WATER 7.2 1.0 Flavoring powder 0.33 0.39 Emulsifier 0.12 0.14 salt 0.21 0.25 Fermentation agents 0.76 0.18 Vitamin and mineral 0.37 0.44 Total 100.00 100.00 Total weight% ratio after cooking 84.4
(The quantities are expressed as a percentage of the final biscuit weight and the uncooked dough, respectively).
[00120] The refined soft wheat flour used in Example 2 has a water absorption value, as measured by Brabender® Farinograph® of 53-54%.
[00121] The ingredients of the dough are mixed together in a horizontal mixer until the dough becomes a homogeneous consistency. Then the dough is rested. After resting, the dough is introduced into the hopper of the rotary molder to form the cookies.
[00122] The dough is fed so that the molding and grooved cylinders of the rotary molder are almost visible. The speed differential of the molding and grooved cylinder is kept below 10%. The biscuits are then glazed with a glazing that comprises (in percentage by weight of the final biscuit):
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- Water
2.68% by weight
- skim powdered milk
0.27% by weight
- refined powdered sugar
0.07% by weight
- total
3.01% by weight.
[00123] After glazing, the cookies are taken to the oven to bake for about 6 min. During cooking the temperature of the dough remains under 160 ° C and the water content decreases, until it reaches 1%.
[00124] When the cookies are taken out of the oven, they are cooled to room temperature on open mats until the temperature of the cookies is below 33 ° C.
[00125] The cookies are then assembled with a filling to form the filled cookies. The filling has the following composition:
- dairy products (whey, yogurt)
4.48% by weight
- wheat starch
5.60% by weight
- sugar
10.07% by weight
- emulsifier
0.07% by weight
- flavoring agent (yogurt)
0.06% by weight
- acidifying agent
0.02% by weight
- fat
7.70% by weight
- total
28.00% by weight.
[00126] The filled cookie has 17.62% by weight of fat and 28.3% by weight of sugar. Fat represents 34.8% of the total caloric value of the filled cookie, while carbohydrates represent 59% and, more precisely, sugar represents 25%. The filled cookie has an SDS / (RDS + SDS) ratio of
43.38% and 19 g of SAG / 100 g of stuffed cookie.
Comparative Example 2 [00127] The cookie filled for comparative example 1 has the following
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34/39 t and composition (as a percentage of the final cookie):
- dough ingredients 87.80% by weight - glazing ingredients 3.01% by weight - filling ingredients 28.00% by weight - water removal -18.81% by weight - total 100% by weight
[00128] More particularly, the stuffed cookie biscuits are produced from the dough formed with the following recipes:
Ingredient Weight% by mass % by weight in biscuit Wheat flour 46.8 49.4 Sugar 15.4 18.9 Whole grain flour (rye, barley, spelled) 3.5 3.6 Wheat bran and wheat germ 2.3 2.6 Oat flakes 10.1 11.0 FAT (vegetable fat) 9.7 11.9 ADDED WATER 10.2 1.0 Flavoring powder (yogurt-you) 0.31 0.38 Emulsifier 0.12 0.15 salt 0.20 0.25 Fermentation agents 1.02 0.25 Vitamin and mineral 0.36 0.44
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Total 100.00 100.00 Total weight% ratio after cooking 81.8
(The quantities are expressed as a percentage of the final biscuit weight and the uncooked dough, respectively).
[00129] The quantity of the various ingredients is the same as in Example 2, only more water is added to the dough, thus changing the percentage of all ingredients. Another difference is the use of refined wheat flour in Example 2, while in Comparative Example 2, conventional soft wheat flour is used. This soft wheat flour has a water absorption value, as measured by Brabender® Farinograph® of 58-59%.
[00130] The ingredients of the dough are mixed together in a horizontal mixer until the dough becomes a homogenized consistency. Then the dough is rested. After resting, the dough is introduced into the hopper of a common rotary molder for forming cookies. The speed differential of the molding and grooved cylinders is kept below 10%. The biscuits are then glazed with a glazing comprising (as a percentage of the final biscuit by weight):
- Water
2.68% by weight
- skimmed-milk powder 0.27% by weight
- refined powdered sugar 0,07% by weight
- total
3.01% by weight.
[00131] After glazing, the cookies are taken to the oven to bake for about 6 min. During cooking the temperature of the dough remains under 160 ° C and the water content decreases, until it reaches 1%.
[00132] When the cookies are taken out of the oven, they are cooled to room temperature on open mats until the temperature
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[00133] The cookies are then assembled with a filling to form the filled cookies. The filling has the following composition:
- dairy products (whey, yogurt) 4.48% by weight - wheat starch 5.60% by weight - sugar 10.07% by weight - emulsifier 0.07% by weight - flavoring agent (yogurt) 0.06% by weight - acidifying agent 0.02% by weight - fat 7.70% by weight - total 28.00% by weight.
[00134] This filled cookie has 28.5% SDS / (RDS + SDS) and 12.3 g / 100 g of SAG filled cookie. Thus, the SAG content for this filled cookie is much less than 15 g / 100 g of filled cookie. This shows once again that the change in the dough recipe and the use of a different rotary molder results in cookies filled with better SAG content.
[00135] In addition, the use of refined wheat flour in Example 1 allows the water content added to the dough to be reduced to less than 8% by weight of the dough. This is believed to make it possible to better protect starch from gelatinization and therefore to preserve a high amount of SDS.
Example 3 [00136] The filled cookie has the following composition (in percentage of the final cookie):
- dough ingredients
- glazing ingredients
- stuffing ingredients
90.39% by weight
1.90% by weight
27.00% by weight
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- water removal -19.29% by weight
- total 100% by weight.
[00137] More particularly, the stuffed cookie cookies are produced from dough formed with the following recipes:
Ingredient Weight% by mass % by weight in biscuit Refined soft wheat flour 49.5 50.9 Sugar 13.9 16.7 Whole grain flour (rye, barley, spelled) 5.8 5.9 Wheat bran and wheat germ 2.0 2.2 Oat flakes 7.8 8.3 FAT (vegetable fat) 11.0 13.2 ADDED WATER 7.8 1.1 Flavoring powder (yogurt-you) 0.23 0.27 Emulsifier 0.29 0.35 salt 0.20 0.24 Fermentation agents 0.75 0.18 Vitamin and mineral 0.55 0.66 Total 100.00 100.00 Total weight% ratio after cooking 83.7
(Quantities are expressed as a percentage of the weight of,
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[00138] The water absorption value measured by Brabender® Farinograph® for refined wheat flour is 53-54%.
[00139] The dough ingredients are mixed together in a horizontal mixer until the dough becomes a homogenized consistency. Then the dough is rested. After resting, the dough is introduced into the hopper of the rotary molder to form the cookies. The dough is fed so that the molding rollers and grooves of the rotary molder are almost visible. The speed differential of the molding cylinder and the groove is kept below 10%. The biscuits are then glazed with a glazing that includes (in percentage by weight of the final biscuit):
- Water
1.69% by weight
- skimmed-milk powder 0.17% by weight
- refined powdered sugar 0.04% by weight
- total
1.90% by weight.
[00140] After glazing, the cookies are taken to the oven to bake for about 7 min. During cooking the temperature of the dough remains under 160 ° C and the water content decreases, until it reaches 1.1%.
[00141] When the cookies are taken out of the oven, they are cooled to room temperature on open mats until the temperature of the cookies is below 33 ° C.
[00142] The cookies are then assembled with a filling to form the filled cookies. The filling has the following composition:
- sugar 16.47% by weight - moisturizing agent 6.75% by weight - vegetable fat 1.62% by weight - concentrated fruit 1.35% by weight
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- gums 0.27% by weight
- acidity regulator 0.38% by weight
- emulsifier 0.11% by weight
- flavoring agent (mixed fruit) 0.05% by weight
- total 27.00% by weight.
[00143] The filled cookie has 12.05% by weight of fat and 29.3% by weight of sugar. Fat represents 26% of the total caloric value of the filled cookie, while carbohydrates represent 68% and, more precisely, sugar represents 27.7%. The filled cookie has an SDS / (RDS + SDS) ratio of 35.07% and 15.5 g of SAG / 100 g of filled cookie.
[00144] Unless otherwise stated, the percentage values referred to here are by weight, and, where appropriate, by weight of the final cookie.
[00145] Although the preferred modalities of the description have been described in detail here, it will be understood by those skilled in the art that variations can be made to it without departing from the scope of the description or the attached claims.

权利要求:
Claims (17)
[1]
1. A method for producing a layered cookie comprising at least one cookie and a filling, the layered cookie containing 10% by weight to 25% by weight of fat and 15% by weight to 40% by weight of sugar that the ratio of slowly digestible starch to the total starch available in the layered cookie is at least 31% by weight, the method FEATURED by the fact that it includes:
forming a dough (2) comprising cereal flour, fat, sugar and a maximum of 8% by weight of water added in relation to the total weight of the dough (2);
shaping the dough (2) in the form of a biscuit (3);
bake (E5) the cookie (3); and assembling the cookie (3) with a filling to form a layered cookie;
wherein the cereal flour comprises refined cereal flour, in an amount of at least 21% by weight relative to the total weight of the dough (2), with a water absorption of less than 55%.
[2]
2. Method, according to claim 1, CHARACTERIZED by the fact that the method comprises the assembly of the cookie with a filling and another cookie, in which the cookies (51, 52) form a sandwich with the filling (53) for form a layered cookie, and the layered cookie is a sandwich cookie.
[3]
3. Method according to claim 1 or 2, CHARACTERIZED by the fact that the refined cereal flour comprises a refined wheat flour.
[4]
4. Method according to claim 3, CHARACTERIZED by the fact that wheat flour is selected from soft wheat flour, wheat flour with a low amount of damaged starch and heat-treated wheat flour and combinations of two or more of these.
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[5]
5. Method according to any one of claims 1 to 4, CHARACTERIZED by the fact that the impression is rotational impression (E3).
[6]
6. Method, according to claim 5, CHARACTERIZED by the fact that the rotary molding (E3) is performed with a rotary molder (1), which comprises:
a molding cylinder (11) and a grooved cylinder (12) for molding the dough (2) into cookies, the molding cylinder (11) receiving the dough (2) and the grooved cylinder (12) with grooves from 5 to 15 mm, preferably 10 mm, by pressing the mass (2) on the molding cylinder (11); and optionally, a hopper (13) that acts as a funnel to feed the molding and grooved cylinders (11, 12); and / or a demoulding mat (14) to demould the cookies;
wherein the speed difference between the grooved cylinder (12) and the molding cylinder (11) is preferably kept below 10%.
[7]
7. Method according to claim 6, CHARACTERIZED by the fact that the rotary molder (1) further comprises a humidification system (18) for the demoulding mat (14).
[8]
8. Ready-to-eat layered cookie obtainable by the method as defined in any of claims 1 to 7, comprising a biscuit (3) and a filling, the layered cookie containing 10% by weight to 25% by weight of fat and 15 % by weight to 40% by weight of sugar, CHARACTERIZED by the fact that the ratio of slowly digestible starch to the total available starch of the layered cookie is at least 31% by weight, where the cereal flour comprises flour. cereal refined in an amount of at least 21% by weight relative to the total weight of the dough (2) with a water absorption of less than 55%.
[9]
9. Layered cookie according to claim 8,
Petition 870190103128, of 10/14/2019, p. 50/53
3/4
CHARACTERIZED by the fact that the layered cookie has a slowly available glucose value of at least 15.0 g / 100 g of the layered cookie.
[10]
10. Layered cookie according to claim 8 or 9, CHARACTERIZED by the fact that the layered cookie is a sandwich cookie (5) comprising another part of the cookie and in which the cookies (51, 52) form a sandwich with the filling (53).
[11]
11. Layered cookie according to any one of claims 8 to 10, CHARACTERIZED by the fact that it also comprises at least 30% by weight of the total starch in relation to the total weight of the layered cookie.
[12]
12. Layered cookie according to any one of claims 8 to 11, CHARACTERIZED by the fact that the layered cookie has a slowly available glucose value of at least 15.0 g / 100 g of the layered cookie.
[13]
13. Layered cookie according to any one of claims 8 to 12, CHARACTERIZED by the fact that it contains 12% by weight to 20% by weight of fat and / or 20% by weight to 32% by weight of sugar.
[14]
Layered cookie according to any one of claims 8 to 13, CHARACTERIZED by the fact that the cookie contains 5% by weight to 30% by weight of fat in relation to the total weight of the cookie and / or 10% by weight to 25% by weight of sugar in relation to the total weight of the biscuit.
[15]
15. Layered cookie according to any one of claims 8 to 14, CHARACTERIZED by the fact that the filling contributes 10% by weight to 40% by weight of the layered cookie.
[16]
16. Layered cookie according to any of claims 8 to 15, CHARACTERIZED by the fact that the filling has between 2.0% by weight to 40.0% by weight of non-gelatinized starch added, in relation to the weight of the filling.
[17]
17. Layered cookie according to any one of claims 8
Petition 870190103128, of 10/14/2019, p. 51/53
4/4 to 16, CHARACTERIZED by the fact that it contains 2% by weight to 15% by weight in relation to the total weight of the sandwich cookie, of solid particles, in which the solid particles do not increase the SAG content.

类似技术:

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法律状态:
2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A21D 8/02 (2006.01), A21C 5/00 (2006.01), A21D 2/1 |

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2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2018-11-21| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|

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2019-07-16| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|

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2019-12-24| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2020-01-28| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 20/06/2012, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

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申请号 | 申请日 | 专利标题

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US201161498986P| true| 2011-06-20|2011-06-20|

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EP11290278|2011-06-20|

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EP11290279|2011-06-20|

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