MXPA96001533A - A bakery product that can be swallowed in the form of a cookie or that can be used to prepare sweet drinks or desserts type bu - Google Patents

Abstract

The present invention relates to a bakery product with multiple purposes, suitable to be ingested in the form of a cookie and for the preparation of instant sweet drinks or for pudding or pudding-type desserts, as a consequence of being dispersed in warm aqueous liquids or in boiling. The bakery product has the shape and consistency of a cookie and comprises, in percentages by weight of the total weight, 20-62% starch and 13-45% mono- and di-saccharides. Preferably, the product is free from cereal flour and also comprises 8-20% edible fats.

Description

REF: 22398 A BAKERY PRODUCT THAT CAN BE SWALLOWED IN THE FORM OF A COOKIE OR THAT CAN BE USED TO PREPARE SWEET DRINKS OR DESSERTS TYPE BUDÍN FIELD OF THE INVENTION The present invention relates in general to a bakery product soluble in warm or boiling aqueous liquids.

BACKGROUND OF THE INVENTION In particular, the invention relates to a bakery product that can be ingested as it is or that can be used to prepare instant sweet drinks or desserts of a consistency similar to that of puddings as a result of being dispersed in a warm aqueous liquid. or hot such as, for example, milk. Cookies based on cereal flours, which can be easily dispersed in hot or warm aqueous liquids, such as, for example, milk, have been known for some years in the field of baby food, and are used to supplement the milk of milk. feeding for newborn babies through bottles.

However, the dispersion of these cookies in warm milk results in a rather coarse suspension with particles of a size greater than 1 mm in average diameter. This suspension can be easily consumed by infants, since the holes in the bottle nipples are large enough to allow even the thickest particles to pass through. However, the drink that can be produced with soluble biscuits for children may not satisfy the requirements of consumers in relation to childhood, since it is not very palatable due to its non-homogeneity and its pasty consistency. As is well known, sweet drinks with suitable organoleptic properties can be prepared by dispersing known powder preparations by the instant expression "instant drinks" and based essentially on sugar and cocoa, in hot or warm liquids, particularly milk or milk. Water. Also known are powdered products for preparing pudding type desserts containing gellants of the carrageenan group and dispersed in an aqueous liquid, generally milk, the resulting mixture being brought to a boil and allowed to cool.

The problem underlying the present invention is to provide a product for multiple purposes which can be ingested directly in the form of cookies, and which can also produce a beverage with organoleptic properties comparable to those of "instant beverages" and budin-type desserts. This problem is solved, according to the invention, by means of a bakery product comprising, in percentages by weight of the total dry weight, 20-62% of starch and 13-45% of mono- and di-saccharides. Preferably, the bakery product according to the invention is free of cereal flour and also comprises 8-20% edible fats. The bakery product preferably also contains 1-5% soybean meal. According to a preferred embodiment of the invention, the bakery product also contains 5-13% cocoa and 3-8% chocolate. The edible fats are preferably selected from the group comprising butter, margarine and mixtures thereof. Starches particularly suitable for the purposes of the invention are corn and wheat starches. The percentages provided in the present description and in the claims are conceived as percentages by weight of the total dry weight, unless otherwise specified. thing. The bakery product according to the invention has excellent organoleptic properties, which can be appreciated both when it is ingested in the form of a cookie and by tasting the drinks and puddings that can be prepared therefrom. When ingested in the form of a cookie, the bakery product according to the invention tends to dissolve in the mouth, producing a flavor similar to that obtained when a chocolate dissolves in the mouth. The sweet beverages prepared by dispersing the bakery product of the invention in warm or hot milk or the like, they are perfectly homogeneous, without granules, soft and with a particularly good flavor. The "solubility" of the bakery product according to the invention is such that the sweet beverages that can be produced therefrom, dispersing one part by weight of the bakery product in 10 parts by weight of water at 40 ° C and stirring in a glass by medium of a magnetic stirrer at a speed of 120 revolutions / minute for 120 seconds, leave a maximum residue of 20% by weight of the total weight of the bakery product after passing through a mesh with a mesh size of 1000 microns. Under the same conditions, the cookies for children mentioned above, which can be dispersed, leave a residue of approximately 90%. In order to prepare a sweet beverage from the bakery product according to the invention, 1 part by weight of the product is typically dispersed in approximately 6 parts by weight of warm or hot liquid, generally milk, (at a temperature greater than or equal to 40SC). If the drink is heated with stirring (for example, with a spoon) until it thickens (at about 70 ° C) a preparation similar to chocolate is obtained to drink, It is important to note that the sweet drinks prepared with the bakery product according to the invention they provide a more balanced nutritional contribution than the "instant beverages" of the prior art, by virtue of their complex carbohydrate content. When the bakery product according to the invention also contains edible fats, particularly butter, the sweet beverages prepared therefrom have better organoleptic properties than can be achieved by "instant beverages", being characterized by a more "achieved" taste. "and a soft consistency, characteristics that are additionally increased when the formulation of the bakery product also comprises soybean meal, which favors the homogeneity of the beverage by virtue of its emulsifying effect. The pudding-type desserts that can be produced by dispersing the bakery product according to the invention in milk or the like, bringing them to a boil and then allowing them to cool to room temperature or refrigerator temperature, have a consistent and smooth structure and, unlike those of the prior art based on carrageenan, do not have a gloss appearance after cutting and have less -s? náp-rus compared to them. After tasting, they do not provide the "watery" taste typical of carrageenan-based preparations. These desserts are prepared, for example, by dispersing 1 part by weight of the bakery product in about 5 parts by weight of the warm liquid, for example, lehche, and heating it with simultaneous stirring (for example, with a spoon or spoon). wood) until the resulting mixture thickens (at a temperature of about 70 C). The preparation is completed by heating and stirring for an additional minute, and allowing the mixture to cool to room temperature or in a refrigerator. Together with the above-mentioned organoleptic advantages, compared with the carrageenan-based preparations of the prior art, the desserts prepared from the bakery product according to the invention also have advantages from a nutritional point of view, due to their complex carbohydrate content . Finally, it is worth noting the nature of multiple purposes and the versatility of the bakery product according to the invention, which is suitable for three different uses, that is, to be ingested in the form of biscuit and for the preparation of sweet drinks or for desserts of budin type, showing an optimum performance from an organoleptic point of view in each of these uses. The bakery product can be easily seasoned in many ways according to the tastes of the consumers for whom it is intended. The seasoning can be achieved by the addition of ingredients that have a utility both for seasoning and nutrition, such as, for example, cocoa and chocolate, or by adding seasonings, preferably natural seasonings such as, for example, vanilla, cinnamon and fruit seasonings.

The additional features and advantages of the bakery product according to the invention will be clear from some non-limiting examples given below.

EXAMPLE 1 In a planetary mixer 26.0 kg of caramelized sugar, 14.0 kg of butter and 7.0 kg of glucose syrup were mixed at high speed for approximately 5 minutes, producing a mixture of a creamy consistency. 1.3 kg of ammonium bicarbonate and 0.3 kg of sodium chloride were added to the mixture, and mixed at high speed for about 3 minutes, after which 33.0 kg of corn starch was added. , 2 kg of flour, soy, 10.0 kg of cocoa powder and 6.0 kg of chocolate powder. After the mixture thus obtained had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the dough produced was sent to a molding stage similar to those conventionally subjected to cookie doughs in a rotary molding machine, and then baked in a furnace at a temperature of 200 C for 8 minutes. The bakery product thus produced was just in the form of a conventional "frollini" type cookie in its form, consistency and friability. The "solubility" of the bakery product produced was checked by dispersing 1 part by weight thereof in 1-0 parts by weight of water at 40 ° C in a 70 ml beaker, stirring for 120 seconds with a magnetic stirrer (with a stirring element 35 mm x 7 m) at a speed of 120 revolutions / minute and passing the dispersion obtained through a mesh with a mesh size of 1000 micrometers. There was no residue left in the mesh. After the dispersion had been passed through a mesh with a mesh size of 250 microns, a residue of 6% of the total weight of the bakery product remained in the mesh.

EXAMPLE 2 At high speed, in a planetary mixer, 5.0 kg of caramelized sugar, 20.0 kg of butter and 8.0 kg of glucose syrup were mixed for about 5 minutes, producing a mixture of a creamy consistency. - 3.1 kg of ammonium bicarbonate and 0.4 kg of sodium chloride previously dispersed in water were added to this mixture, and mixed at high speed for about 3 minutes, after which 39.7 kg were added. corn starch, 2.8 kg of soy flour, 13.0 kg of cocoa powder and 8.0 kg of chocolate powder. After the mixture thus produced had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the mass produced was sent to a molding stage similar to those conventionally subjected to cookie doughs in a rotary molding machine, and then baked in a furnace at a temperature of 2102C for 5 minutes.

EXAMPLE 3 37.0 kg of caramelized sugar, 12.2 kg of butter and 8.0 kg of glucose syrup were mixed at a high speed in a planetary mixer for about 5 minutes, producing a mixture of a creamy consistency. 2.0 kg of ammonium bicarbonate and 0.2 kg of sodium chloride pre-dispersed in water were added to the mixture, and mixed at high speed for about 3 minutes, after which -25 was added, 4 kg of corn starch, 1.8 kg of soy flour, 8.2 kg of cocoa powder and 5.2 kg of chocolate powder. After the mixture thus produced had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the mass produced was sent to a molding stage similar to those conventionally subjected to cookie doughs in a rotary molding machine, and then baked in a furnace at a temperature of 190QC for 10 minutes.

EXAMPLE 4 They were mixed at high speed in a planetary mixer 14, 0 kg of caramelized sugar, 8.0 kg of butter and 4.0 kg of glucose syrup for approximately 5 minutes, producing a mixture of a creamy consistency. 1.3 kg of ammonium bicarbonate and 0.2 kg of sodium chloride previously dispersed in water were added to the mixture, and then mixed at high speed for about 3 minutes, after which 62.0 kg were added. corn starch, 1.3 kg of soy flour, 5.7 kg of cocoa powder and 3.5 kg of chocolate powder. After the mixture thus produced had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the dough produced was sent to a molding stage similar to that which is conventionally subjected to cookie doughs in a rotary molding machine, and then baked in a furnace at a temperature of 200 ° C for 9 minutes.

EXAMPLE 5 .0 kg of caramelized sugar, 17.1 kg of butter and 8.1 kg of glucose syrup were mixed at a high speed in a planetary mixer for about 5 minutes, producing a mixture of a creamy consistency. 2.8 kg of ammonium bicarbonate and 0.4 kg of sodium chloride previously dispersed in water were added to the mixture, and mixed at high speed for about 3 minutes, after which 20.0 kg were added. corn starch, 2.6 kg of soy flour, 11.6 kg of cocoa powder and 7.4 kg of chocolate powder. After the mixture thus produced had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the mass produced was sent to a molding stage similar to that which the cookie doughs are conventionally subjected to. a rotary molding machine, and then it was baked in a furnace at a temperature of 200SC for 7 minutes.

EXAMPLE 6 .1 kg of caramelized sugar 17.1 kg of butter and 2 kg of glucose syrup were mixed at a high speed in a planetary mixer for approximately 5 minutes, producing a mixture of a creamy consistency. To the mixture were added 2.8 kg of ammonium bicarbonate, 0.3 kg of sodium chloride and 0.1 kg of vanilla flavoring, and mixed at high speed for about 3 minutes, after which 38 were added. , 7 of corn starch and 2, 7 kg of soy flour.

After the mixture thus produced had been mixed at low speed for about 3 minutes with an amount of water sufficient to produce a mouldable mass, the dough produced was sent to a molding stage similar to that confectionery masses are conventionally subjected to. in a rotary molding machine, and then baked in a furnace at a temperature of 200 ° C for 6 minutes.

It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects to which it relates. Having described the invention as above, property is claimed as contained in the following

Claims (7)

1. A bakery product to be consumed in the form of a cookie or in the form of a drink or a pudding or pudding produced by dispersing it in warm or boiling aqueous liquids, characterized in that it comprises, in percentages by weight of the total dry weight, 20- 62% starch and 13-45% mono- and di-saccharides.

2. A bakery product to be consumed in the form of a cookie or in the form of a drink or bud produced by dispersing it in warm or boiling aqueous liquids, characterized in that it is free of cereal flours and comprises, in percentages by weight of its weight in total dry, 20-62% starch and 13-45% mono- and di-saccharides.

3. A bakery product according to claim 2, characterized in that it additionally comprises 8-20% of edible fats.

4. A bakery product according to claim 3, characterized in that it additionally comprises 1-5% soybean meal.

5. A bakery product according to claim 4, characterized in that it additionally comprises 5-13% cocoa and 3-8% chocolate.

6. A bakery product according to any one of claims 3 to 5, characterized in that the edible fats are selected from the group comprising butter, vegetable margarine and their mixtures.

7. A bakery product according to any one of claims 2 to 6, characterized in that the starch is corn starch or trisodium.