LT5788B - Boiled chocolate mass for confectionery decorate - 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

The invention relates to the field of food industry and can be used in particular for decoration of confectionery and desserts.

There is a famous marzipan icing for confectionery decoration consisting of ground almonds, powdered sugar, lemon juice, egg white. Ground almonds are mixed with powdered sugar, lemon juice and egg white. A soft but fragile dough is obtained. The dough is wrapped and wrapped in a refrigerator for several days. After a few days, after rolling out a little powdered sugar, the dough is rolled out into a 4-5 mm thick sheet, which is used to make various figurines for decoration (see Dish and Table Decor, 2009, 136).

There is a known chocolate icing (butter) with butter for cake, dessert decoration, various figurines, ornaments containing 100 g powdered sugar, 10 g cocoa powder, 1 tablespoon milk, 1 tablespoon butter or vegetable fat. We sift the powdered sugar together with the cocoa into a bowl, add the heated milk and the melted butter and turn it to a thick mass. The resulting solid mass is used to decorate cakes and desserts (see "Good Old Kitchen", Vilnius, Alma littera, 2009, p.536).

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This chocolate frosting (glaze) quickly freezes, is a fragile, uncomfortable to make various decorations.

The object of the invention is to extend the time of mass stiffening, while simplifying and facilitating the process of manufacturing the decoration elements.

The object is achieved by the fact that the mass of cooked chocolate for the decoration of confectionery products, which contains a chocolate icing containing cocoa substances, consists of the following components. %:

sugar - 67.80 - 69.5 glucose - 22.0 - 23.5 powdered sugar - 4.25 - 5.0 food coloring - 0.09 - 0.20 water (H ₂ O) - remaining.

In addition, the icing may be chocolate cacao or white chocolate on demand.

Gluten - a culinary purée for decorating sweet pastries, a hatch. It is a confectionery semi-finished product containing edible fats, sugars and other additives for coating food surfaces (cocoa icing, white icing, chocolate icing).

Chocolate Cocoa Icing - Containing cocoa fat and solids: over 35% cocoa solids, of which 31% cocoa butter and 2.5% cocoa solids non-fat.

Chocolate white icing - consisting of non-cocoa fat or a mixture thereof with cocoa butter, sugar, milk solids, cream, butter or milk fat and other additives.

Glucose is a well-absorbed carbohydrate. It is a white, clear, crystalline substance, freely soluble in water.

Sugar powder is a very fine-grained sugar - sucrose, a water-soluble disaccharide, usually made from sugar beet and sugar cane, the best-known natural sweetener these days.

Food colors (edible colors) - Beautify and color confectionery. They can be of plant or animal origin.

Water (H ₂ O) is the most abundant 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 to the mass composition is determined by experimentation.

The invention is illustrated by three examples (see Table 1).

table

Components, Mass. % Examples 1 2 3 Chocolate icing 67.8 68.7 69.5 (chocolate cacao or white chocolate) Glucose 22.8 23.5 22nd Icing sugar 4.25 4.5 5.0 Food colors 0.20 0.15 0.09 Water (H ₂ O) remaining quantity

In all three cases, the manufacturing process is performed uniformly only with different component ratios. icing sugar and v

water. Stir this contents and boil for 2-3 minutes, then add glucose and boil again for 2-3 minutes. The vessel containing this mixture is then placed in a bowl of boiling water. Chocolate icing (can be chocolate cacao or white chocolate as needed) is added to the mixture, stirring gradually, until a homogeneous plastic mass is obtained. The mass is cooled and then various products (flowers, figurines) are used to make and decorate the cakes. The mass produced meets all the requirements for confectionery. The cocoa butter in the icing gives a unique aroma that is characteristic of chocolate, and the color depends on the amount of dry cocoa in the icing and the nutritional dyes that can be used to produce a variety of colors. Sugar and glucose improve palatability.

Sensory, physico-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 cooked chocolate for the decoration of confectionery products is characterized by its ductility, fast fading, so quick temperature differences, all of which simplify and facilitate the process of making decoration elements.

DEFINITION OF INVENTION

Claims (2)

DEFINITION OF INVENTION 1.Cooked chocolate mass for confectionery confectionery containing chocolate confectionery containing cocoa matter, characterized in that it consists of the following components. %: sugar - 67.80 - 69.5 glucose - 22.0 - 23.5 powdered sugar - 4.25 - 5.0 food coloring - 0.09 - 0.20 water (H ₂ O) - remaining. 2.Cooked chocolate mass for confectionery according to claim 1, characterized in that the icing is chocolate or white chocolate.