RU2041633C1 - Method for manufacture of waffle - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: this method prescribes loading whipping machine with blend, phosphatides, vegetable oil, salt, soda and granulated sugar, admixing these ingredients, introducing citric acid into admixture, portionwise adding top-grade wheat flour to the whole, pouring thus prepared dough into molds, and then baking molded product in oven. Process of preparing filling fruit stuff includes such steps as admixing fruit stock, sugar and lactic acid. It prescribes using either puree or boiled apple stuff as fruit stock, heating resulting admixture to temperature of 60 to 80 C during 30 to 35 min, boiling down resultant stock in vacuum boiling apparatus at vacuum of 0.6 to 0.9 kgf/sq. cm and steam pressure of 1.2 to 1.4 kgf/sq. cm, adding aromatics and homogeneous stock obtained by grinding waffle crumbles admixed with fruit and/or berry extract, with maintaining temperature prior to admixing thus prepared stock with fruit semi-finished product components in range of 20 to 25 C, preparing fatty filling stuff, heating fruit stock at temperature of 60 to 80 C to attain filling stuff viscosity, smearing waffle sheets with resultant stock, first, smearing waffle sheet with filling stuff, covering smeared waffle sheet with another waffle sheet, and then coating latter with fatty filling stuff. EFFECT: more delicious taste and higher biological value. 4 cl

Description

 The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of flour confectionery.

Known is a method of production of wafers, comprising preparing a wafer sheets, interlined fat filling, the wafer sheet is subjected to cooling, after which the sheets are coated with filling and on the conveyor belt is cooled for 5-8 min in air at a temperature of 8 ^{° C} and the velocity of the conveyor belt 1 m / s [1]
There is also known a method of producing wafers with fruit filling, involving the preparation of the filling by mixing fruit raw materials, molasses, granulated sugar, flavors, a structured mixture, boiling the resulting mass, baking wafer sheets, applying the filling to the sheet, cooling the layers and cutting them [2]
The disadvantages of the known methods are their limited use only for the production of wafers with fat filling or for the production of waffles with fruit filling, as well as the insufficient enrichment of these wafers with biological substances. So, in wafers with fat filling there is no necessary amount of vitamin for a person, and in wafers with fruit filling the required amount of fat and protein.

The closest analogue to the problem being solved and the technical result achieved is a method for producing wafers, which involves preparing wafer sheets, including mixing the components according to the recipe, molding the resulting mixture and baking it, preparing fruit filling by mixing fruit raw materials, sugar and fruit essence, boiling, spreading it wafer sheets with fruit filling and their cutting into individual products [3]
The disadvantage of this method is the low quality of wafers, namely the sugary taste and leakage of the filling beyond the wafer sheets. Ready-made wafers do not have a balanced composition for the substances necessary biologically for human nutrition, in particular for the quantitative content of protein and fat: a long stand-up after spreading the wafer sheets with fruit filling is required: the filling sticks to the strings of the cutting mechanism.

 The purpose of the invention is the expansion of the range of wafers by preparing them with double filling, improving the taste of wafers, increasing their biological value due to the balanced recipe composition, as well as simplifying the production method by facilitating the cutting of the wafer layer without sticking to the strings of the cutting mechanism.

To achieve the goal in a method for the production of wafers, comprising preparing wafer sheets, including mixing the recipe components, molding the resulting mixture and baking, preparing the fruit filling by mixing fruit raw materials and sugar, boiling with the subsequent addition of aromatic substances, spreading the wafer sheets with the fruit filling, cooling and cutting wafer sheets on individual products, as a filling, wafers additionally contain fatty filling. When mixing the components in a fruit toppings components are additionally added weight of lactic acid is carried out in a vacuum apparatus before boiling of the resulting mixture was heated to 60-80 ^{° C} for 30-35 minutes and boiling the fruit mass under vacuum 0.6-0.9 kgf / cm ^2, the steam pressure of 1.2-1.4 kgf / cm ^2, a temperature of 60-85 ^{° C} to a moisture content of 18-24% after boiling with the addition of make homogeneous mixture obtained by crushing the crumbs of the same wafers when adding fruit or berry extract. As fruit raw materials use mashed potatoes or applesauce. Fruit fillings before brushing on the wafer sheets tempered at a temperature of 60-80 ° ^C. The temperature of the mixture wafer crumbs with fruit or berry extract when injected into the cooked fruit weight is 20-25 ° ^C. At first wafer sheets smeared fruit filling, and after coating waffle leaf fat filling.

The introduction into the fruit filling of lactic acid, alcohol, a mixture obtained by grinding the crumbs of the same waffles with fruit or berry extract ensures that the finished products acquire a pleasant aroma and acidified taste and excludes sugar filling of the filling. Tempering the fruit mass before spreading onto the wafer sheets ensures uniform application of the fruit filling mass and immediately after coating the cake mix with the wafer sheet, without additional curing, applying a layer of fat filling. The introduction of fruit cake mix mixture crumb of waffles with fruit or berry extract having a temperature of 20-25 ^{° C,} makes it possible to preserve the organoleptic characteristics and bioavailability of the extract, which also improves the quality indicators of wafers due to a more pronounced taste and flavor.

 The following ratio between the semi-finished products during the formation of the formation is possible: wafer sheets 18% fruit filling 45% fat filling 37% Lactic acid is preferably introduced in an amount of 0.6% of the total mass of fruit filling, and the ratio between fruit or berry extract and waffle chips when it is crushed choose equal to 1: 5-1: 6.

 One of the options for using the extract is that strawberry extract is used as a berry extract, with a ratio of wafers to extract of 5.5: 1.

 The invention is as follows.

 Melange, phosphatides, vegetable oil, salt, soda, granulated sugar, water are loaded into the mixer and mixed until a mass of homogeneous liquid consistency (dough) is obtained. The finished dough is poured into the shape of the oven, in which the wafer sheets are baked. The resulting wafer sheets are cooled and sent to the spread with pre-prepared fillings.

 In parallel, two types of filling are prepared.

Fruit filling. Mix fruit raw materials (applesauce), sugar and lactic acid taken respectively in an amount of 44% 34% 0.6% of the total mass of raw materials used in the manufacture of fruit fillings. As fruit raw materials use mashed potatoes. The resulting mixture is heated to a temperature of 60-80 ^about C. for 30-35 minutes Then, the resulting mass is fed to boiling to a residual moisture content of 18-24% in a vacuum apparatus, in which a vacuum of 0.6-0.9 kgf / cm ^{2 is set} , the vapor pressure is 1.2-1.4 kgf / cm ² . After boiling in weight making homogeneous mixture obtained by crushing the crumbs of the same wafer by adding fruit or berry extract, wherein the temperature prior to mixing with the fruit mass was maintained at 20-25 ° ^C. The ratio between the fruit or berry extract and wafer crumb is selected equal to 1: 5.5.

 Fat filling. It is prepared in a batch mixer, in which confectionery fat, milk powder, butter, deodorized soy flour, crumbs of sheet wafers, chocolate icing, cocoa butter and powdered sugar are loaded. Prescription components are mixed to obtain a mass of uniform consistency.

Fruit fillings before brushing sheets tempered at a temperature of 60-80 ° ^C.

Smearing the wafer sheets with fillings is carried out in the following sequence: first, the wafer sheet is smeared with fruit filling, after coating with the wafer sheet ^_ fatty filling and again covered with wafer sheet. The ratio between fatty filling, wafer sheets and fruit filling is set equal to 37% 18% 45%. A semi-finished product is obtained (a wafer layer with three layers of wafer sheets and two layers of fillings, one of which is a fruit filling and the other is a fat filling. The resulting layers enter the cooling the cabinet, which is held for 12-15 minutes, then for string cutting and packaging.

PRI me R 1. In a whipping machine, the following recipe components are loaded and mixed: melange, phosphatides, vegetable oil, salt, soda, granulated sugar, premium wheat flour and water. The finished dough of a homogeneous liquid consistency is poured into the form of a furnace in which wafer sheets are baked. After baking, the sheets are cooled and lubricated with pre-prepared fillings. Prepare a fruit filling. The fruit raw materials are mixed with applesauce, sugar and lactic acid, taken in amounts of 46% 32% and 0.5%, respectively, of the total mass of raw materials used in the manufacture of fruit fillings. Apple fruit puree is used as fruit raw material. The resulting mixture was heated to 60 ^{° C} for 30 min. Then the resulting mass is fed to boiling in a vacuum apparatus, which is conducted at a vacuum of 0.6 kgf / cm ² and a steam pressure of 1.2 kgf / cm ² at ⁶⁰ ° C to a residual humidity of 20% in weight after boiling make a uniform mixture, obtained by grinding crumbs of the same wafers with the addition of fruit or berry extracts, the temperature of which before mixing with the fruit mass is 20 ^about C.

 Prepare the fat filling in a batch mixer, which is loaded with confectionery fat, milk powder, butter, deodorized soy flour, wafer crumbs, chocolate icing, cocoa butter and powdered sugar.

Wafer sheets smeared fillings prepared as follows: first, a wafer sheet is smeared fruit filling at ⁶⁰ ° C, after coating the wafer leaf fat filling and re-coated wafer leaf. The resulting wafer layers are supplied for cooling and then for string cutting into individual products and packaging.

PRI me R 2. It is carried out analogously to example 1, but as fruit raw materials use apple cooking. The ratio of the specified fruit raw materials in terms of mashed potatoes, sugar (taking into account its content in the cooking) and lactic acid is taken equal to 42% 36% 0.7%, the fruit mass is boiled in a vacuum apparatus at a vacuum of 0.9 kgf / cm ² , steam pressure 1.4 kgf / cm ² and a temperature of 85 ^{° C} to a residual moisture content of 24% The crumb wafers during its grinding make strawberry extract, and the temperature of the mixture prepared before adding it in a fruit mass is 25 ° ^C. The ratio of wafer crumbs to the extract is 1: 6.

 The resulting wafers according to organoleptic and physico-chemical indicators comply with the requirements of TU 10-04-667-01-91 WAFLI. The fillings are evenly distributed between the layers of wafer sheets. Wafers have a pleasant original taste and aroma, provided by a combination of two types of fruit and fat fillings.

Claims (3)

1. WAFFEL PRODUCTION METHOD, which involves the preparation of wafer sheets, including mixing the recipe components, molding the resulting mixture and baking them, preparing the fruit filling by mixing fruit raw materials and sugar, boiling it with the subsequent addition of aromatic substances, spreading the wafer sheets with fruit filling, cooling and cutting wafer layers for individual products, characterized in that as the filling, the wafers additionally contain a fatty filling, when mixing the components of the fruit howling component in the filling mass is further introduced lactic acid, before boiling the resulting mixture was heated to 60 - 80 ^o C for 30 35 minutes, and boiling the fruit mass is carried out in a vacuum apparatus at a vacuum of 0.6 to 0.9 kgf / cm ^2, pressure a pair of 1.2 - 1.4 kgf / cm ² and a temperature of 60 85 ^o C to a moisture content of the recipe mixture of 18 24% and after boiling, an additional homogeneous mixture is added to the mass obtained by grinding crumbs of the same wafers mixed with fruit and / or berry extract, as fruit raw materials use mashed potatoes or applesauce, f before filling with the wafer sheets, the hand-made filling is tempered at 60 80 ^° C, and the temperature of the mixture of wafer crumbs with fruit and / or berry extract is maintained at 20 25 ^° C when the mass of fruit filling is added to the mixture, and the fruit filling is first spread on the wafer sheets, and then after the interlayer with a waffle sheet - fat filling. 2. The method according to claim 1, characterized in that the ratio between the semi-finished products during formation formation is taken as follows: wafer sheet 18% fruit filling 45% fat filling 37%
3. The method according to claim 1, characterized in that the lactic acid is administered in an amount of 0.6% of the total weight of the fruit filling, and the ratio between the fruit or berry extract and the waffle chips when it is ground is selected equal to 1 5 1 6.  4. The method according to claim 3, characterized in that strawberry extract is used as a berry extract with a ratio of wafer sheet crumbs to the extract of 5.5 1.