MXPA97006691A - Decorative product to make cakes, cookies and confiteria, manufacturing procedure and compound product decor - Google Patents

Abstract

The present invention relates to aerated food product useful as a garnish for the preparation of composite products which may include baked goods such as confectionery products wherein the food product is placed between the baked goods. The food product has a structure of crystalline fat and is prepared by mixing skimmed milk powder, a sugar and a sugary concentrated milk, mixing a composition of lipids with that mixture to obtain a mixture added with lipids containing from 30% to 60% of fat and having a content of dry material from 80% to 90%, wherein the lipid composition has a weight at a temperature of 30 ° C, a solids content of at least 8%, and then while being cooled to a room temperature, the mixture added with lipids is mechanically matched and injected with an inert gas to obtain the food product aeread

Description

DECORATIVE PRODUCT TO MAKE CAKES. COOKIES AND CONFITERÍA. MANUFACTURING PROCEDURE AND COMPOSITE DECORATED PRODUCT DESCRIPTION OF THE INVENTION The present invention relates to a food product in the form of an aerated dough for making cakes, biscuits and confectionery, a process for making such a food product and also a compound product for making biscuits / confectionery, which comprises the aerated food product as a decor. It is known, for example, from GB-A-1261910, that an aerated cover, based on lactic protein and lactose base which is prepared from an aqueous lactic dispersion, acidified through fermentation by bacteria thermophilic and which, after the addition of a fatty phase, is transformed into an emulsion, pasteurized and then cooled, while at the same time it is mechanically kneaded, for example, in a scraped surface heat exchanger, where it is simultaneously aerated by the incorporation of an inert gas. A product of this type is intended to be stored under refrigeration. It is known, for example, through the patent application EP-A-0607471, to prepare a protein product, sugary, based on lactic protein, which appears by itself in the form of an aerated mass, with a Firm texture, unctuous, and a neutral milky taste. A product of this type is maintained for a certain period without any change in structure, provided, however, that it is refrigerated, for example 8 to 15 ° C. The object of the present invention is to provide a food product containing a large amount of milk proteins, presenting itself in the form of an aerated mass, has a firm texture which has a range of unctuous to dry, and capable of retaining its properties when kept for a prolonged period at room temperature, that is to say above 30 ° C, while at the same time remaining organoleptically and physically-chemically stable, and without the addition of thickening or gelling additives and without treatment by heat for emulsification or pasteurization, all these are measures capable of giving body to the dough. The invention relates to a food product in the form of an aerated dough for making bakery / confectionery, containing lactic proteins, sugars, fats and water, characterized in that the aerated mass is in an essentially non-emulsified form, ie it is Physically-chemically and organoleptically stable above 30 ° C, which does not contain thickener or gelling additives, its dry matter content is 80 to 90% by weight, which contains 30 to 60% by weight of fat and which fat has a solids content greater than or equal to 8% by weight at 30 ° C. An important feature of the invention is that the structure of the dough is provided by the nature and condition of the fat at a temperature as high as 30 ° C. The choice of fat in this way plays a decisive role in the consistency of the present mass. The latter must be partly in crystallized form, in such a way that the fat crystals are capable of forming a network that retains in its mayas the fat which is still liquid. In this way, the structure obtained is very different from that of an emulsion. This structural and textural objective is particularly linked when the use is carried out, predominantly in the mixture of fats, of a fat that has high compatibility with the other fats, particularly with lactic fat, in simple terms, as such form to form only a minimum of eutectics with the other fats of the dough and having a solids content which is relatively constant at room temperature, in particular in the range of 15 to 30 ° C. Within this structure, the use is preferably made of a mixture of fats containing a vegetable fat or fraction of vegetable fat which has a behavior in cast iron characterized by a linear curve in the region of 15 to 30 ° C, for example of the type called "equivalent to cocoa fat", hereinafter CBE, that is to say, the behavior of which in cast iron is very similar to cocoa fat. A preferred blend of fats comprises, by weight, 60 to 75% CBE, 20 to 35% hydrogenated vegetable oil of the lard type or vegetable oil or fraction of vegetable oil which is rich in oleic acid, and from 0 to 10. % lactic fat. As the vegetable oil, mentioned can be made, for example sunflower oil, soybean oil, corn oil or walnut oil. As the fraction of vegetable oil, it can be mentioned, that made, for example, of palm olein. A particularly suitable mixture of fats contains 30 to 60% by weight of solid matter at 20 ° C and 8 to 30% by weight of solid matter at 30 ° C. The product can be flavored, for example by adding a fruity, vanilla, cocoa or coffee powder. This may contain vitamins, minerals and amino acids. In a preferred mode of the embodiment, the product contains added calcium in the form of, for example, carbonate salt, corresponding, for example, to about 1 to 2% by weight of the product. The invention also relates to a process for preparing the above food product, in which a mixture comprising skimmed milk powder, sweetened concentrated milk and sugars is prepared, is added to. This mixture, a lipid phase at a temperature such that the fat contained in the lipid phase is liquid, the mixture is cooled to room temperature while it is mechanically kneaded, and aerated by the injection of an inert gas. An advantage of the present invention is that the food product of this prepared form has an aerated structure, a uniform texture ranging from the range of frothy and creamy to compact and dry and also lactic, aromatic flavors. Another advantage is that it allows the preparation of a product that has good physical-chemical and organoleptic stability after it is maintained for several months at room temperature, and still above 30 ° C. Another advantage is that it allows the preparation of a balanced nutritional product which is rich in milk proteins and can contain at least 50% of raw materials of lactic origin. The mixture contains at least one sugar. This makes it possible, otherwise, to reduce the water activity value of the final aerated product, and in this way ensure good microbiological maintenance of the product, and otherwise, obtain, after the incorporation of a gas, a firm foam. which will retain its firmness during storage at room temperature and still above 30 ° C. It is possible to add, for example, a polysaccharide, some sucrose and / or some inverted sugar. It is also possible to add a reinforcing agent, for example some maltodextrin. In order to do this, it is possible to bring the temperature of the sugars from 30 to 50 ° C, and then add them. An aqueous phase is thus obtained which is itself presented in the form of a pumpable mass with 60 to 70% dry matter contents. A lipid phase is also prepared. The constituent compounds of the lipid phase are thus chosen according to the desired properties, and are then mixed. In order to do this, it is possible to raise the temperature of the mixture of several fats around 45 to 50 ° C, to obtain a homogenous lipid base and to allow subsequent handling, for example the pumping thereof. The lipid phase and the aqueous phase are then mixed. The mixture is then aerated, for example, by injecting an inert gas into the mass. It is also possible in this way to inject nitrogen, while at the same time maintaining a temperature of 20 to 30 ° C, with mechanical action. A food product was obtained which presents itself in the form of an aerated mass having a firm and stable consistency, the foam of which is thin and "is held together", ie, does not sink and / or does not it runs after having been maintained and / or handled, and which probably has a texture that is creamy, unctuous and soft to the taste. This product can probably be defined with the help of the following characteristics: - voluminous mass: approximately 500 to 1,000 g / 1 - water content: 10 to 20% - fat content: 30 to 60% by weight, and - water activity: from 0.65 to 0.77. The invention also relates to the use of the aerated food product as a decoration in a composite product also comprising a baked product. Finally, the invention relates to the composite product, which is made from at least two parts of the baked product separated by the aerated food product and is, if necessary, coated with chocolate or with a fat-based coating mass. This product can be maintained for a certain period, that is, several months, at a temperature as high as 30 ° C.

The food product can then be used to prepare a composite product made of, in addition, at least two parts of a baked product, among which the aerated food product is arranged as a decoration. The resulting composite product can be coated, for example with milk chocolate. The baked product can be used to make, for example, cookies, sponge cake or a roll, or possibly a roll of milk. The invention is illustrated in greater detail in the following illustrated embodiments. In these examples, the portions and percentages are by weight, unless otherwise indicated. The solid matter content (SFC) of the lipid phase was measured by pulsed magnetic resonance (IUPAC method 2.150 6.3.2).

Example 1 Some skim milk in the form of powder, mai.ltodextrin, calcium carbonate, salt and vanillin, represent 10.36 kg, are mixed and then added 23. 76 kg of concentrated sweet milk from 20 to 22 ° C with a planetary mixer without abrasion force. 14.6 kg of a mixture of invert sugar syrup and glucose syrup at 45 ° C were added little by little. This mass constituted the aqueous phase. A lipid phase was prepared in the following manner. Added 31.2 kg of fat composed of 68% of IllexaoR (CBE), 24% of Biscuitine NR and 8% of lactic fat, to which was added an amount of lecithin corresponding to 0.1% of the mass of the liquid mixture ( fatty phase + aqueous phase) was mixed with moderate agitation, in a thermostatically controlled tub of 45 to 47 ° C. The lipid phase had 38.2% solid matter at 20 ° C and 12.1% solid matter at 30 ° C. After mixing the aqueous phase and the lipid phase with a planetary mixer without large abrasion force, and therefore, without emulsification, a pumpable liquid was obtained, the temperature of which was 30 to 32 ° C, and which it was pumped through a first scraped surface heat exchanger where it cooled from 25 to 26 ° C, while at the same, it was mechanically kneaded, and from there through a second scraped surface heat exchanger, where it cooled from 22 to 23 ° C while at the same time mechanically kneaded and to which nitrogen was injected.

An individual scraped surface heat exchanger can be used in place of the heat exchangers mounted in series. In this way a homogeneous cream was obtained, firm flavored with vanilla, which can be obtained at a temperature as high as 30 ° C for 6 months without any change in texture or flavor. This vanillin cream had the following characteristics: - dry matter content 87% - pH 7.0 - water activity value (A) 0.76 - fat content 41.87% of which lactic fat is 5.67% - protein content 7.8% (all of lactic origin) - voluminous mass 610 g / 1 - texture and firm consistency, foamy, soft and crunchy Examples 2 to 6 The procedure followed was as in Example 1, with the lipid phase, having the compositions and solid matter (SFC) indicated in Table 1 below, CBE is the same as in Example 1.

Table 1 Example 2 3 4 5 6 Composition of fats (%) CBE 68 72 72 72 72 Palm olein 24 - - - - Rich sunflower oil - 20 - - - in oleic acid Soybean oil - - 20 - - Ground nut oil - - - 20 - Corn oil - - - - 20 Lactic Fat 8 8 8 8 8 SFC, 20 ° C 38 .2 41.3 41. 3 40., 3 41., 3 SFC, 30 ° C 14, .1 15.4 15. 5 15., 1 15. .8 In all cases, the properties of the products obtained were similar to those in the product in Example 1.

Example 7 A thin strip of sponge cake with a thickness of approximately 5 mm was made by applying in a thin layer over the entire width of the metal strip of a continuous strip oven, and baking, a paste composed of water, almond paste, glucose syrup, Biscuitine NR, egg concentrate, containing 50% sugar, and emulsifier, which was mixed with some corn flour, corn starch, skim milk powder, vanillin powder, salt, sugar and powder to bake. After a cross section of rectangular slices, these slices of sponge cake were impregnated with an alcoholized syrup, the aerated mass prepared according to example 1 was deposited thereon in a layer with a thickness of approximately 5 mm with a decoration , then, the decoration was covered with a rectangular slice of the sponge cake having the same dimensions as that used for a support for the decoration, which resulted in filled slices composed of aerated dough between the two layers of the sponge cake. After the filled slices were cut with a parallelepiped shape, the limbs were coated with a milk chocolate coating, and the coated articles were placed on small boxes and packed individually and hermetically in flexible packages made of metallized directional polypropylene. The articles were kept for 6 months without any change in structure, texture or flavor, at a temperature as high as 30 ° C.

Claims (10)

1. A food product in the form of an aerated dough for making cakes, biscuits and confectionery, containing lactic proteins, sugars, fat and water, characterized in that the aerated mass is in an essentially non-emulsified form, which is physically-chemistry and organoleptically stable at about 30 ° C, which does not contain any thickener or gelling additive, its dry matter content is 80 to 90%, which contains 30 to 60% by weight of fat, and that the fat has a solids content greater than or equal to 8% by weight at 30 ° C.

2. The food product according to claim 1, characterized in that it is used in a preponderant form in the fat mixture of a fat or fraction of fat having a high compatibility with the other fats, particularly with the lactic fats, in general terms forming only a minimum of eutectic with the other fats and having a solids content which is relatively constant, around room temperature and, in particular, in the range of 15 to 30 ° C.

3. The food product according to claim 1, characterized in that use is made of a mixture of fats containing a vegetable fat equivalent to cocoa butter, the behavior of which under the melting is very similar to cocoa butter.

4. The food product according to claim 1, characterized in that use is made of a mixture of fats comprising, by weight of 60 to 75%, equivalent of mild cocoa butter, of 20 to 35% of hydrogenated vegetable oil of the type of lard, or vegetable oil or fraction of vegetable oil, which is rich in oleic acid and from 0 to 10% lactic fat.

5. The food product according to claim 1, characterized in that use is made of the mixture of fats containing from 30 to 60% by weight of solid material at 20 ° C and from 8 to 30% by weight of solid material at 30 °. C.

6. The food product according to any of claims 1 to 5, characterized in that it contains added calcium in the salt form, particularly carbonate salt, corresponding to about 1 to 2% by weight.

7. A process for manufacturing a food product according to claim 1, wherein a mixture comprising skim milk powder, sugar-sweetened concentrated milk and sugars, a lipid phase at a temperature such that the fat contained in the lipid phase is prepared. liquid is added to this mixture, the mixture is cooled to room temperature while it is mechanically kneaded, and is aerated through the injection of an inert gas.

8. The use of a food product according to claim 1, as a decoration in a composite product also comprising a baked product.

9. The composite product, made of at least two parts of the baked product, which are separated by the aerated food product according to claim 1.

10. The composite product according to claim 4, coated with a coating based on grease, particularly chocolate.