CZ5282U1 - Powder fondant mixture - Google Patents

Description

Powdered fondant mixture

Technical field

The invention relates to a food product which is a fondant powder mixture.

BACKGROUND OF THE INVENTION The presently manufactured powder compositions have predominantly single-purpose uses. Their basic ingredients are starch and natural or synthetically produced dyes, sweeteners, flavoring and flavoring agents. As a rule, they contain a high content of sugar or chemically produced sweeteners, which is unsatisfactory for human health and therefore are not an optimal part of good nutrition.

The essence of the technical solution

The fondant powder mixture consists of 87 to 92 wt. % of refined sugar - meal, 0.13 wt. a polysaccharide in powder consisting of glucose units linked in a molecule predominantly by linkages and - 1,6 glucosidic linkages, at least% of which have a weight average molecular weight in the range of 65,000 to 75,000, and further from 4,87 to 7, 87 wt. additives which are natural flavoring substances, coloring matter and flavorings suitable for food purposes and characteristic of confectionery products. The fondant composition further comprises a moisture content of up to 5 wt. calculated on the finished product. The mixture does not contain mechanical impurities or pathogenic and conditional pathogenic microorganisms and microbial toxins. The mixture has a color, aroma and taste depending on the type of ingredient contained, which may be, for example, cocoa, coconut, vanillin, punch, caramel, fruits of various kinds and the like.

The fondant powder mixture is a homogeneous dry powder mixture formed by mechanical mixing of the basic components and selected impurities. It can be used cold, without heat treatment. The use of the individual types of coloring, flavoring and flavoring agents for one month makes it possible to produce a corresponding number of types of fondant φ mixture in powder.

This allows its versatile use, for example in conjunction with cold water as toppings for confectionery products, with whipped butter as toppings for hygroscopic confectionery bodies and wafers, with cottage cheese as a filling for hot-baked confectionery products, with cold meat boiled from potato milk or corn starch as a light, whipped cream into a hygroscopic confectionery body, with milk or white yogurt as a beverage or cream, all with flavor, aroma and color depending on the ingredient used.

The fondant powder mixture is characterized by a significant reduction in the amount of labor and energy used in the food industry in confectionery. In addition to these benefits, it is an optimal part of a healthy diet.

-1GB 5282 Ul

Examples

Example 1

AND

The fondant powder mixture with caramel flavor and aroma consists of 87 wt. % of refined sugar - meal, 0.13 wt. % polysaccharide powder and 7.87 wt. an ingredient which is caramel. The moisture content of the product is 5%. The mixture is free of mechanical impurities, free of pathogenic and conditionally pathogenic microorganisms and microbial toxins.

Example 2

Mechanical blending of one part by weight of cold water with five parts by weight of fudge topping in the powder of Example 1 produces a smooth topping applicable to confectionery products.

Example 3

Mechanical blending of the fondant powder in the powder of Example 1 with an equal part by weight of butter produces a filler suitable for hydroscopic confectionery bodies and wafers.

Example 4

By mechanically mixing one part by weight of the fondant powder in the powder of Example 1 with three parts by weight of curd, a curd mass is formed into confectionery products which can be cooked by baking.

Example 5

By mechanical mixing and with a cooled mass boiled in a 1: 1 weight ratio, a fine light whipped cream is made into the confectionery bodies by whipping the mixture of Example 3 from milk and potato starch.

Industrial applicability

It is possible and optimally suitable to industrially produce and use the fondant powder mixture in the confectionery industry.

Claims (1)

PROTECTION REQUIREMENTS Powdered fondant mixture consisting of components suitable for food purposes, characterized in that it consists of 87 to 92% by weight. % of refined sugar - meal, 0.13 wt. a polysaccharide powder consisting of glucose units linked in a molecule predominantly by linkages and - 1,6 glucosidic linkages, of which at least 90% are present and the weight average molecular weight is in the range of 65 000 to 75 000, and from 4,87 to 7, 87 wt. additives which are natural flavoring substances, coloring matter and flavorings, suitable for food purposes and characteristic of confectionery products, the moisture content of the product being up to 5%.