RU2145168C1 - Wafer fat filler production method - Google Patents

Abstract

FIELD: confectionery industry, in particular, production of confectionery mass used as filler for wafers and wafer cakes. SUBSTANCE: method involves whipping preliminarily softened non-laurin type plant fat with melting temperature of 34-35 C for 10-15 min; continuously mixing it with powdered sugar, aromatizer, phosphatide concentrate and other components in accordance with receipt. Phosphatide concentrate and aromatizer are introduced simultaneously at final stage of mixing receipt components with following whipping for 20-25 min. EFFECT: increased efficiency in obtaining filler with improved plastic and organoleptical properties. 1 tbl, 1 ex

Description

 The invention relates to the production of confectionery products, namely, to obtain a confectionery mass used as a filling for the production of waffles and waffle products.

 Wafers and waffles occupy a significant place in the diverse assortment of flour confectionery. They are prepared from finely porous wafer sheets layered with fat, praline and other fillings.

 Recipes known fatty fillings provides for the introduction of up to 40% fat and up to 50% powdered sugar. At the confectionery enterprises of our country, a periodic method for the production of fatty fillings, which are prepared by mixing all components of the formulation until a homogeneous mass is formed, is common. Among the technological processes for the production of wafers, the operation of mixing the components is one of the most important, since at this stage the filling structure itself is formed and the quality of the finished product is predetermined. In the known methods for the preparation of fatty fillings according to traditional technology, mainly confectionery fat or hydro fat is used, which has a greasy flavor, low palatability and does not meet international standards [1].

Meanwhile, the quality of confectionery fat has recently decreased, its melting point has increased to 37 - 38 ^o C and solidification to 25 - 28 ^o C. The first reduces the digestibility of fat, and the second leads to "oiling" of the wrapping material and, as a result, violation of GOST indicators on finished products.

 Known methods for the production of wafers and wafer products with fatty fillings of many kinds. For example, Lemon, Karaganda, Space, Artek wafers; Surprise Wafer Cakes and Chocolate Lemon. All of them are cooked using traditional technologies. Known traditional techniques for preparing fat fillings include the following: the weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First load the crumb previously obtained by grinding waste. Then, approximately 85% of the total weight of fat and the total amount of powdered sugar are loaded, mixing each time. To reduce the clumping of icing sugar when adding a solution of citric acid and essence, they are added to a thick mass: first, a solution of citric acid, which is prepared from 10 parts by weight of citric acid and 8 parts by weight hot water and then the essence. Last of all, to obtain the desired viscosity, the fillings are charged with the remaining amount of fat in the molten state and knocked until ready. The total duration of the churning is 18 min [2, 3, 4].

 Recipes of known fat fillings (analogues) are given in the table.

Closest to the claimed is a method for the production of confectionery mass, which can be used as a filling for making wafers, providing for the preliminary preparation of a fat base, which is used anhydrous fractionated, hydrogenated vegetable fat on a non-lauric base with a melting point of 30 - 34 ^o C, its whipping until a creamy consistency is obtained and introducing the rest of the recipe components into the whipped base [4].

 The disadvantage of this method is the following. The temperature of the filling does not provide high plastic properties of the filling in the process of spreading on wafer sheets, which reduces the quality of the products.

 The claimed invention is aimed at eliminating the above-mentioned disadvantages of the known and the following technical result can be obtained from its use: expanding the range of products, improving the taste of wafers and waffle products.

 The specified technical result is achieved due to the fact that in the formulation of fatty fillings it is not confectionery (or hydro-fat) fat that is incorporated, as, for example, in known analogues, but solid vegetable fat.

 For the production of high-quality wafer products, OJSC Krasnoyarsk Bread uses non-lauric hardened vegetable oils of a special hardening, such as Condor, Konfao, Novetta. The use of fats significantly improves the taste properties of products and more importantly: increases the shelf life and shelf life of products by 2-3 times.

Non-lauric type vegetable fats satisfy all the requirements of GOST 28414-89 for wafer fillings. Fats have a melting point of 34 - 35 ^o C, are more stable during storage, especially in the summer. A narrow range of the melting point of fats gives a pleasant cooling effect when eating the filling. The manufacturability of non-lauric type vegetable fats is determined by good whipping and a narrow crystallization temperature range.

 Fat filling, prepared on solidified non-lauric type vegetable fats, is easily spread at a temperature corresponding to the temperature of the wafer products in this operation, does not spread and quickly hardens. In addition, the vegetable fats used are highly oxidatively stable.

A feature of the invention is that if in all known analogs the temperature of the fillings, for example, 29 - 31 ^o C, which reduces the quality of wafers and wafer products, then in the proposed method the temperature of the filling is 20 - 25 ^o C, which provides high plastic properties.

 OJSC Krasnoyarsk Bread (Krasnoyarsk) has developed a number of new formulations for the manufacture of fat fillings for waffles and waffle products that use vegetable fat (see table).

 Comparative characteristics of the formulations of fatty fillings for wafers developed by OAO Krasnoyarsk Bread and known analogues.

 As can be seen from the table, in the recipes of OJSC "Krasnoyarsk bread" in the filling the amount of powdered sugar is reduced, which makes the taste of the filling less sweet.

 A method for the production of fatty fillings for wafers is as follows: preparing a structured mixture by mixing pre-softened to a homogeneous mass of vegetable fat and prepared and weighed the rest of the raw materials according to the recipe in the following sequence. First, softened vegetable fat is loaded and knocked down to a lush mass, then the rest of the raw materials are gradually added according to the recipe, constantly mixing. The preparation time for the filling is 20 to 25 minutes. Due to longer knocking down, a lush, airy easily digestible mass is obtained, the quality of melting, and the resistance to oxidation are improved.

 Example. The following raw materials are used for the production of wafers and wafer products with fatty fillings: wheat flour, premium, potato starch, edible salt, sodium chloride, bicarbonate (baking soda), powdered sugar, vegetable fat, vegetable oil, edible phosphatides, whole milk powder , cocoa powder, vanillin, food essences, maltose syrup, nut, chocolate glaze.

 The technological process for the production of wafers consists of the following stages: preparation of raw materials and semi-finished products for production; dough preparation; making wafer sheets; cooking toppings; formation formation; cooling and cutting; packing and storage.

 The method proposed by the applicant as for the subject of the invention relates only to the preparation of fat fillings for the production of waffles and waffle products. Therefore, in this example, only this stage is considered, and the remaining stages are similar to the known ones.

 Cooking toppings.

 Fat filling is prepared in batch machines, for example, on a BAR VARIMIXER mixer or in a TCM-RS turbo mixer.

 To prepare the filling, vegetable fat is pre-softened to a homogeneous mass in a DMK-400 machine. Prepared and weighed according to the recipe raw materials are loaded into the working capacity of the mixer in the following sequence.

First, softened vegetable fat is loaded and knocked down for 10-15 minutes to a lush mass, then powdered sugar, whole milk powder, cocoa powder, etc. are gradually added. according to the recipe. In this case, the mass is constantly mixed. After 5 minutes, pre-shredded waffle waste, a solution of citric acid (10 parts in 8 parts of hot water) or a powder of citric acid, a dye solution, and finally, flavor and a phosphatide concentrate are added, after which another 20 to 25 minutes are added. Analysis of existing methods showed that the quality of wafers with fatty fillings increases as a result of using solid vegetable fat with a temperature of 34 - 35 ^o C.

 Baked wafer sheets are fed to a contact spreading machine.

Sources of information
1. New in engineering and technology for the production of wafer products. Overview information. Ser. 17. Confectionery industry. Vol. 7, p. 1 - 11. - M., 1986.

 2. A collection of recipes for cakes, pastries, cupcakes, rolls. - M.: Food Industry, 1978.

 3. A collection of recipes for cookies, biscuits, waffles. - M.: Food Industry, 1969.

 4. RU N 2077220 C1, 04.20.97.

Claims (1)

A method of manufacturing a fat filling for wafers, which involves whipping pre-softened non-lauric type vegetable fat and mixing it with icing sugar, flavoring and other recipe components, characterized in that non-lauric type vegetable fat is used with a melting point of 34 - 35 ^o C, its whipping is carried out in during 10 - 15 minutes until reaching a fluffy mass, icing sugar, flavoring and other prescription components are added with constant stirring, while at the final stage In addition to the flavoring agent, a phosphatide concentrate is added to the mixture at the same time as the flavoring agent, after which the finished mixture is whipped for 20 to 25 minutes.

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