RU2235468C2 - Torte "nevsky charodey" - Google Patents

Abstract

FIELD: confectionery industry, in particular, preparing of coniferous confectionery products.

SUBSTANCE: torte is produced from mixture for preparing of biscuit semi-finished product, filler and coating. Biscuit preparing mixture includes top-grade wheat flour, sand sugar, eggs, aromatizer, baking powder "Hercules", emulsifier "Ovalet super" and salt. Filler mixture includes sand sugar, agar-agar, egg albumen, citric acid, rectified ethyl alcohol, syrup, vanillin, milk, margarine, and water. Chocolate glaze is used as coating mixture. Mentioned components are used in predetermined ratio. Shelf life of product is extended to 75 days.

EFFECT: improved quality, increased storage life and reduced production costs of product.

2 ex

Description

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

A known composition for the preparation of Desdemona cake, including a mixture for the preparation of biscuit cake mix, a mixture for syrup for washing, a mixture for the preparation of chocolate cream, a mixture for the preparation of cake mix air and a mixture for the preparation of cake mix crumbs / Patent No. 2081592, 1997 /. The disadvantages of this cake include:

- the complexity of the technology of its manufacture due to the large number of components in its composition;

- high cost due to the large number of expensive components that make up its composition.

The closest in technical essence to the claimed technical solution is the composition for the preparation of the cake "Charm" containing a semi-finished biscuit, a mixture for the preparation of cream "Souffle", a mixture for the preparation of cream "New" / Patent No. 2081591, 1997 /.

The biscuit cake mix contains potato starch, granulated sugar, melange, essence, premium wheat flour, surfactants and whey protein concentrate.

The mixture for the preparation of Souffle cream contains a mass for the preparation of Novy cream, consisting of granulated sugar, whole condensed milk with sugar, amateur cream, vanilla powder, dessert wine, brandy and sugar powder, sugar-agar syrup from granulated sugar, starch syrup and agar, raw egg white protein, citric acid, berry syrup, dye and essence. Additionally, a fat-protein-citrus supplement is introduced. The supplement is a mixture of creamy margarine, whey protein concentrate and citrus pasta paste.

The significant disadvantages of the Charm cake include:

- the complexity of the cooking technology due to the multicomponent composition of the formulation;

- high cost in connection with the use of expensive components: dessert wine, cognac, melange and specific components;

- limitation of the shelf life of the finished product due to the presence in the recipe butter "Amateur".

The objective of the proposed technical solution is to increase the shelf life of the product and increase the quality indicators of the cake while reducing its cost.

The task is achieved in that the composition of the cake “Nevsky Sorcerer”, including semi-finished biscuit cake containing premium wheat flour, granulated sugar, chicken egg and flavoring, additionally contains Hercules baking powder, Ovallet super emulsifier and salt. The mixture for the preparation of a filling containing granulated sugar, agar, egg white, citric acid, molasses, vanillin, milk, margarine and water also contains rectified ethyl alcohol, and “Opal 4” margarine is used as margarine. As a mixture for the preparation of the coating, chocolate coating of dark or white color is used.

In this case, the components are taken in the following ratio, wt.%:

Mix for the preparation of biscuit cake mix:

Premium wheat flour 22.0-23.5

Sugar 22.0-23.5

Chicken Egg 50.5-51.0

Baking powder “Hercules” 0.45-0.55

Emulsifier “Ovalet Super” 2.0-2.7

Fragrance 0.035-0.045

Salt 0.25-0.35

Mix for filling:

Sugar 44.0-45.0

Agar 0.78-0.84

Egg white 5.5-5.7

Citric acid 0.065-0.075

Rectified ethyl alcohol 0.70-0.75

Molasses 6.0-7.0

Vanillin 0.025-0.035

Milk 3.0-4.0

Margarine “Opal 4” 7.5-8.0

Water 30.0-30.50

Mix for coating:

Chocolate icing (by weight of the finished cake) 10.0-11.0

Hercules baking powder is a mixture of baking powder, which contains a lot of fat and sugar. It intensifies the process of dough preparation, which allows to obtain products with good color, large volume and finely porous crumb.

The use of the “Ovalet Super” emulsifier allows you to improve the physical properties of the test, increase the volume, improve the structure of the crumb and slow down staling.

The use of Opal-4 margarine, which contains vegetable fats, which, compared to animal fats (butter), have a high antioxidant stability, allows to increase the shelf life of the product.

A comparative analysis of the claimed composition with the prototype allows us to conclude that it differs from the known introduction of new components in the biscuit cake mix and the use of new fillings.

Thus, the claimed technical solution meets the criterion of "novelty."

An analysis of the known composition of the cakes showed that the proposed composition of the cake has not been previously applied. This allows us to conclude that the invention meets the criterion of "inventive step".

The invention is illustrated by the following examples of specific preparations of this product using the proposed composition.

Example 1

First, the preparation of a biscuit cake mix is being carried out. Simultaneously prepare the filling. Then, the biscuit cake mix is cut according to the height of the biscuit. Layers of biscuit cake mix are covered with filling. Dark or white chocolate icing is applied to the surface of the cake. The mass of one cake is 620 g. The mass of one layer of biscuit cake mix is 102.5 g:

Mix for the preparation of biscuit cake mix, wt.%:

Premium wheat flour 23.5

Granulated sugar 23.2

Chicken Egg 50.5

Baking powder “Hercules” 0.45

Emulsifier “Ovalet Super” 2.065

Flavor 0.035

Salt 0.25

Mix for the preparation of filling, wt.%:

Sugar 44.50

Agar 0.82

Egg white 5.6

Citric acid 0,065

Rectified ethyl alcohol 0.70

Molasses 7.0

Vanillin 0.025

Milk 3.43

Margarine “Opal 4” 7.5

Water 30.36

Mix for coating, wt.%:

Chocolate icing (by weight of the finished cake) 10.00

Example 2

The manufacture of a batch of cakes in the amount of 180 pieces weighing 620 g each is carried out according to the technology described in example 1, with the components taken in the following ratio (kg).

The mass of one layer of biscuit cake mix for 180 cakes (18.45 kg):

Mix for the preparation of biscuit cake mix, wt.%:

Premium wheat flour 22.0

Granulated sugar 23.5

Chicken Egg 51.0

Baking powder “Hercules” 0.505

Emulsifier “Ovalet Super” 2.6

Flavor 0.045

Salt 0.35

Mix for the preparation of filling, wt.%:

Sugar 44.0

Agar 0.84

Egg White 5.5

Citric acid 0.075

Rectified ethyl alcohol 0.75

Molasses 7.0

Vanillin 0.035

Milk 3.8

Margarine “Opal 4” 8.0

Water 30.0

Mix for coating, wt.%:

Chocolate icing (by weight of the finished cake) 11.0

For the manufacture of the above compositions using standard equipment, which allows us to conclude that the claimed composition meets the criterion of "Industrial applicability".

The technical result consists in increasing the shelf life of the product up to 75 days and increasing the quality indicators of the cake while reducing its cost.

The confectionery cake “NEVSKY CHAREY” has an energy value of 323 kcal. 100 g of the product contains: proteins - 4.8 g, fats - 10.2 g, carbohydrates - 55.8 g.

The use of glaze as a coating provides good strength properties of the cake and allows you to maintain its appearance throughout the shelf life, which contributes to the successful sale of products.

Claims (1)

A cake that includes a mixture for the preparation of a biscuit cake mix containing premium wheat flour, granulated sugar, chicken egg and flavor, a mixture for the preparation of filling containing granulated sugar, agar, egg white, citric acid, molasses, vanillin, milk, margarine and water and a mixture for preparing a coating, characterized in that the mixture for preparing a biscuit cake mix additionally contains Hercules baking powder, the Ovalet Super emulsifier and salt, the mixture for preparing the filling additionally contains alcohol rectified ethyl, and margarine contains Opal 4 margarine, chocolate icing is used as a mixture for coating preparation in the following ratio of components, wt.%: Mix for biscuit cake mix: Premium wheat flour 22.0-23.5 Sugar 22.0-23.5 Chicken Egg 50.5-51.0 Fragrance 0.035-0.045 Baking powder "Hercules" 0.45-0.55 Emulsifier "Ovalet Super" 2.0-2.7 Salt 0.25-0.35 Mix for filling: Sugar 44.0-45.0 Agar 0.78-0.84 Egg white 5.5-5.7 Citric acid 0.065-0.075 Rectified ethyl alcohol 0.70-0.75 Molasses 6.0-7.0 Vanillin 0.025-0.035 Milk 3.0-4.0 Margarine "Opal 4" 7.5-8.0 Water 30.0-30.50 Mix for coating: Chocolate icing (by weight of the finished cake) 10.0-11.0