LT2010003A - Virto sokolado mase konditerijos gaminiu puosybai - Google Patents

Abstract

The invention relates to the field of food industry in particular can be used for various desserts and confectionery decorating. In order to increase the bulk gelation time and simultaneously facilitate the production process of decorative elements boiled chocolate bulk for confectionery decoration which includes chocolate icing consists of the following components in weight percent: icing - 67,80 - 69,5; gluccose - 22,0 - 23,5; sugar powder - 4,25 - 5,0; edible dye - 0,09 - 0,20; water - rest amount. Furthermore can be dark or white chocolate icing.@@

Description

1 VIRTO CHOCOLATE MASS OF CONFECTIONERY PRODUCTS

THE INVENTION The invention relates to the field of food industry, which can be used for decoration of various confectionery products and desserts.

There is a known marzipan icing for decorating confectionery, consisting of ground almonds, sugar powder, lemon juice, egg white. The ground almonds are mixed with sugar powder, lemon juice and egg white. Get a soft but fragile dough. The dough is wrapped in a film and maintained in the refrigerator for several days. After a few days of whipping up the sugar powder, the dough is rolled into a 4-5 mm thick sheet to make various figures for decorating (see Book and Table Decoration, 2009, page 136).

There is a known chocolate icing with butter for cake, dessert decoration, various shapes, ornaments that includes 100 g of powdered sugar, 10 g of cocoa powder, 1 tablespoon of milk, 1 tablespoon of butter or vegetable fat. Powdered sugar, together with cocoa, is sifted into a bowl, poured into heated milk and dissolved butter and rolled until thick. The resulting solid mass is used for decorating cakes and desserts (see "Old Good Kitchen", Vilnius, Alma littera, 2009, p.536). v

This chocolate icing (putty) quickly stiffens is fragile, inconvenient to make various decoration shapes. The object of the invention is to extend the time of mass stagnation while at the same time simplifying and facilitating the manufacturing process of the decorative elements. 2

The goal is achieved by turning the chocolate mass into a confectionery decoration, which includes chocolate icing, containing cocoa, consisting of the following components. %: Glucose Glucose Sugar Powder Food Color Water (H2O) 67.80 - 69.5 22.0 -23.5 4.25 - 5.0 0.09-0.20 Residual content.

In addition, icing can be chocolate cocoa or white chocolate as needed.

Gossip - a culinary puree to decorate sweet pastries, a hatchet. It is a confectionery product made from food fat, sugar and other additives to cover the surfaces of foods (cacao icing, white icing, chocolate icing). Chocolate cocoa icing - containing cocoa fat and dry matter: more than 35% cocoa dry matter, of which 31% cocoa butter and 2.5% cocoa dry fat. v Chocolate white icing - from non-cocoa fat or a mixture thereof with cocoa butter, sugar, milk solids, cream, butter or milk fat and other additives.

Glucose is a good carbohydrate absorbed by the body. It is a white, clear, crystalline material, well soluble in water.

Sugar Powder - very fine grain sugar - sucrose, water-soluble disaccharide, mostly made from sugar beet and sugarcane, the most famous natural sweetener of today. 3

Food colors (edible dyes) - beautify, color the confectionery. They can be of plant and animal origin.

Water (H2O) is the most common compound on Earth. Water is a colorless and odorless liquid. Water (hydrogen oxide) containing 88.6% oxygen and 11.4% hydrogen (by weight).

The optimum ratio of components included in the mass composition is determined by experimentation. The invention is illustrated by three examples (see Table 1). Table 1

Components, mass. % Examples 1 2 3 Chocolate icing 67,8 68,7 69,5 (chocolate cocoa or white chocolate) Glucose 22,8 23,5 22 Sugar powder 4,25 4,5 5,0 Food color 0,20 0,15 0.09 Water (H 2 O) remaining amount

In all three cases, the production process is carried out in the same way with different component ratios. Add sugar powder and water to the dish. The contents are closed for 2-3 minutes, then glucose is added and everything is boiled for 2-3 minutes. Afterwards, the vessel with this mixture is placed in a bowl with boiling water. Chocolate icing (may be chocolate cocoa or white chocolate, as required) is added to the mixture, stirring slightly, until the homogeneous plastic mass becomes homogeneous. The mass is cooled and then made of various products (flowers, figurines) for decorating the cakes and covering them. The mass produced meets all requirements for confectionery products. Containing cocoa butter in the shell, it delivers a unique aroma characteristic of chocolate smell, and the color depends on the amount of dry cocoa in the cream and the color of the food colors that make it possible to produce a range of colors. Sugar and glucose improve flavor.

Sensory, physical-chemical indicators: appearance - the surface of the mass is smooth without cracks; color and aroma characteristic of the color and aroma of cocoa or white chocolate; consistency - sticky.

The mass of chocolate that has turned into the composition of the confectionery is characterized by its plasticity, it does not quickly disappear, it does not quickly affect the temperature differences, and this simplifies and facilitates the manufacturing process of the decorative elements.

Claims (2)

5 DEFINITION OF DEFINITION 1. The mass of cooked chocolate for the decoration of confectionery products, which includes chocolate icing, containing cocoa substances, which consists of the following components. %: icing 67.80 - 69.5 glucose 22.0 - 23.5 sugar powder 4.25 - 5.0 food dyes 0.09 - 0.20 water (H20) - remaining amount. 2. The mass of cooked chocolate for the decoration of confectionery products according to claim 1, characterized in that the glaze is a chocolate cocoa or white chocolate.