CZ291655B6 - Cream mixture for milky candies of a slicing type or milky slices - Google Patents

Abstract

In the present invention there is disclosed a cream mixture for milky candies of a slicing type or milky slices containing full-fat condensed milk, milk proteins and hydrogenated vegetable fats as its additives, whereby the full-fat condensed milk is present in quantity ranging from 10 to 15 percent by weight, the milk proteins are present in an amount ranging from 5 to 6 percent by weight, the hydrogenated vegetable fats are present in an amount ranging from 30 to 50 percent by weight and the balance to 100 percent by weight of the mixture are usual known ingredients, particularly glucose, syrup, honey, dextrose, sugar and flavoring agents.

Description

Creamy mixture for dairy sweets of cutting type or milk slices

Technical field

This invention relates to a creamy mixture for cutting type dairy confections or milk slices with higher softness and stability.

BACKGROUND OF THE INVENTION

As used herein, the term " cut " refers to a confectionery made of two slices of sponge cake, between which a creamy filling is placed as in a sandwich.

Milk slices are widely distributed on the market and are widely known to consumers, in which the slices of sponge cake are cocoa slices and the cream filling is a milk cream, possibly with added honey.

As used herein, the term " dairy confection " or " dairy cut " means a product in which the cream filling is a milk cream.

The preparation of slices, especially milk slices, includes the following working phases:

With regard to sponge slices: preparation of the whipped dough, its continuous extrusion onto a belt, baking in an oven, separation from the belt and cooling.

As for the cream: cold homogeneous preparation of the mixture and its extrusion. The biscuit acre meet at the output of the two respective work sequence sequences to measure the biscuit cream to form a base layer, followed by applying the top biscuit layer to the thus obtained assembly to achieve a sealed fill and then slices obtained by slicing and followed by wrapping in a plastic foil (jet wrapping or wrapping in a heat sealed package).

Typical ingredients of milk slice are pasteurized fresh milk, vegetable fats, sugar, flour, skimmed milk powder, honey, anhydrous butter, dried eggs, fine bran, defatted cocoa, emulsifying agents (mono- and diglycerides of fatty acids), wheat gluten, natural flavors and baking powder.

Milk slices have the advantage of a high protein and calcium content and are especially popular among children among meals.

An important characteristic of a taste is its softness. An important characteristic is also the stability of the colloidal dispersion of the cream cream.

-1 CZ 291655 B6

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SUMMARY OF THE INVENTION

It is an object of the present invention to provide a cut type or milk slice with a noticeably softer consistency.

It is a further object of the present invention to provide a cut type dairy confection or a dairy slice with a fill cream dispersion substantially more stable than the prior art dairy slices. Yet another object of the present invention is to provide a cut-type dairy confection or a dairy cut with composition and preparation easier than with prior art products.

These objectives are achieved by using a cream composition for cut type dairy confections or milk slices, which according to the present invention comprise whole components of condensed milk, milk proteins and hydrogenated vegetable fats, wherein the whole condensed milk is present in an amount between 10% and 15% by weight. cream mixtures, the milk proteins are present in an amount of between 5% and 6% by weight. cream mixtures and hydrogenated vegetable fats are present in an amount between 30% and 50% by weight. the cream blends and the remainder of the blend up to 100% form known ingredients, especially glucose, syrup, honey, dextrose, sugar, and flavors.

In particular, it is contemplated that the whole condensed milk is sweetened whole condensed milk.

Still further, it is contemplated that this sweetened whole milk condensed milk will be present in an amount of between 10% and 15% by weight. cream composition, and will contain eight (8) parts of sugar for twelve (12) parts of whole condensed milk, wherein the milk proteins will be present in an amount of between 5% and 6% by weight. cream compositions and hydrogenated vegetable fats will be present in an amount between 30% and 50% by weight. creamy mixture.

The use of condensed milk makes it possible to use smaller amounts of liquids in the preparation of the cream filling, which gives the possibility of a softer consistency and is equivalent in every respect: 36 parts of full30 fat milk is equivalent to 12 parts of condensed milk with 24 parts of water added.

The use of milk proteins itself replaces skimmed milk powder. In view of this, the milk proteins provide a more appreciated product, are readily soluble in water 35, and substantially contribute to the above-mentioned improved colloidal cream dispersion stability.

Vegetable fats also contribute to the consistency and structural stability of the cream.

Gluten and butter are not indispensable in the composition of the present invention.

Accordingly, the present invention relates to a cream composition for cutting type dairy confections or milk slices containing condensed milk, milk proteins and hydrogenated vegetable fats as components.

DETAILED DESCRIPTION OF THE INVENTION

The present invention will be best understood by reference to the following detailed description of a particularly preferred embodiment, given by way of example only, without attempting to define the invention.

Milk slices were prepared from a baked product base made from cocoa sponge slices and a milk and honey creamy mixture as fillers containing sweetened condensed milk, milk proteins and hydrogenated vegetable fats as components. Sweetened condensed milk was present in an amount of between 10% and 15% by weight. creamy blend with eight parts sugar on

The twelve parts of whole milk condensed milk, the milk proteins, were milk proteins obtained by special methods and comprised between 5% and 6% by weight. cream mixtures and hydrogenated vegetable fats comprised between 30% and 50% by weight. creamy mixture.

The product obtained, after about an hour at room temperature, showed a consistency noticeably softer than previously known.

The use of condensed milk made it possible to use smaller amounts of liquid, which allowed to achieve this result.

The milk proteins gave better stability to the colloidal dispersion.

Hydrogenated vegetable fats have also contributed to the stability of the cream composition and the soft consistency of the product.

Butter and gluten were not necessary.

Therefore, the objects of the present invention have been achieved.

Claims (3)

Creamy mixture for dairy sweets of the cutting type and / or milk slices, characterized in that it comprises, as components, whole condensed milk, milk proteins and hydrogenated vegetable fats, the whole condensed milk being present in an amount between 10% and 15% by weight. cream mixtures, milk proteins are present in an amount between 5% and 6% 30 wt. cream mixtures and hydrogenated vegetable fats are present in an amount between 30% and 50% by weight. the cream blends and the remainder of the blend up to 100% form known ingredients, especially glucose, syrup, honey, dextrose, sugar, and flavors. Cream composition for dairy confection of the cutting type or milk slices according to claim 1, 35, characterized in that the whole milk condensed milk is sweetened whole milk condensed milk. Cream composition for dairy sweets of the cutting type or milk slices according to claim 2, characterized in that the sweetened whole milk condensed milk is present in an amount of % Between 10% and 15% by weight; cream composition and contains eight parts of sugar for twelve parts of whole milk condensed milk, milk proteins are present in an amount between 5% and 6% by weight. cream mixtures and hydrogenated vegetable fats are present in an amount between 30% and 50% by weight. creamy mixture.