RU2289255C2 - Method for production of flour confectionary article - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes wafer sheet baking from flour intermediate, including flour, water, soda, salt, melange, food phosphatides, vegetable oil; candy mass preparation containing agar, sugar sand, treacle, egg albumin, milk butter, concentrated milk, water, vanilla; application of candy mass on wafer sheets, cooling conditioning and cutting. According to present invention candy mass in applied on wafer sheets with humidity of 1.5-3 % and sheet temperature of 80-120°C. Further prepared sheets are additionally pressed, cooled at 8-15°C, and conditioned at room temperature for 24 hours.

EFFECT: confectionary with improved taste.

2 tbl, 2 ex

Description

The invention relates to the field of food industry, in particular to its confectionery industry, and can be used for the production of flour confectionery.

A known method for the production of confectionery flour products, in particular, confectionery - waffle cake "Surprise", which provides for the preparation of dough for wafer sheets by mixing premium wheat flour, egg yolk, baking soda, salt, baking wafer sheets, making fatty filling from powdered sugar , confectionery fat, cocoa powder and vanilla powder, forming the bodies of the confectionery product, including spreading the filling on wafer sheets with subsequent formation of layers, cooling and cutting prepared layers into separate bodies, wrapping of the received products / see recipe No. 1232-A, approved by the USSR Ministry of Food Industry on 10.04. 1979 and developed by the Office of the baking industry of the Moscow City Executive Committee. The disadvantage of this product is the high sugar and fat content of the confectionery, which affects the taste of the product.

Also known is a method of manufacturing a puff pastry - cake "Bird's milk" / see B. G. Milovanov "Cooking flour confectionery." Moscow, Kolos, 1993, p. 76 ... 80 /, including the preparation of dough by mixing the fat component, melange, granulated sugar, salt and wheat flour, preparing the filling by boiling sugar, starch syrup and agar, whipping the resulting agaro -sugar-syrup syrup with protein and the subsequent addition of the components provided for in the recipe, cutting the resulting dough into several blanks, rolling them out and baking, a layer of the obtained semi-finished product with prepared milk-protein filling, cake formation by laying the semi-finished ikat with filling layers, cutting and glazing of chocolate.

The disadvantages of this product include: the complexity of manufacturing, high consumption of expensive raw materials / oil, mélange, sugar, chocolate /, which increases the cost of the product, short shelf life and sales / 7 days /.

Closest to the technical nature of the claimed invention is a method for the production of a confectionery product with a body formed from layers of wafers and a whipped candy mass located between them, which involves baking wafer sheets from pre-cooked flour cake mix from flour, water and other components provided for by the recipe, cooling them at a temperature of 16-20 ° C, the preparation of a whipped candy mass, its cooling, the formation of the bodies of the confectionery product, including the preparation layers, by applying a chilled whipped candy mass on wafer sheets, subsequent cooling of the layers at room temperature and cutting the layers into separate bodies. In this case, the wafer sheets after baking and cooling are stacked in a drive, where they also cool. When cooling, the structure of wafer sheets stabilizes, namely wafer sheets become harder and more brittle. The energy value of the cake is / per 100 g of production /: EC = 423.15 kcal; proteins - 2.79 g; fats - 22.24 g; carbohydrates - 59.5 (RU 2140742 6, A 21 D 13/08, 1999.11.10).

Due to the fact that the whipped candy mass is also cooled before application to the wafer sheets, it does not penetrate the wafer during molding. This allows you to keep the product quite fragile, with distinct layers. Such a product is very difficult to cut into small cases, due to the high fragility of wafer sheets. In addition, such a product has a short shelf life and sale (15 days), due to the rather high humidity of the product's whipped mass, which is applied chilled to chilled wafer sheets.

The claimed invention solves the problem of creating a method for the production of flour confectionery products with a body formed from layers of wafers and whipped candy mass located between them, with original taste and increased shelf life and implementation.

The technical result of the invention is to give the original taste to the product by eliminating the crisp properties of wafers, giving them similarity with soft fresh very thin cake layers. In addition, the technical result is to increase the shelf life of the product and expanding the range of products.

This technical result is achieved by the fact that in the production of flour confectionery products with a body formed from layers of wafers and whipped candy mass, baking of wafer sheets from flour cake mix, including flour, water, soda, salt, melange, food phosphatides, vegetable oil, cooking whipped candy mass containing agar, granulated sugar, molasses, egg white, butter, condensed milk, water, vanillin, the formation of cases of confectionery products, including the preparation of layers by applying with willow candy mass on wafer sheets, cooling the layers, holding them and cutting them into separate bodies, according to the invention, when preparing the layers, the whipped candy mass is applied to wafer sheets with a moisture content of 1.5-3% and a sheet temperature of 80-120 ° C, after which the layers are additionally pressed, the cooling of the layers is carried out at a temperature of 8-15 ° C, and their exposure at room temperature for 24 hours.

An essential feature of the proposed method is that the formation of the layers is carried out immediately after baking the wafer sheets, which have not yet had time to cool, have a moisture content of 1.5-3% and a soft, plastic structure on which the whipped mass is applied. The applied whipping mass obtained by whipping agar-sugar-syrup syrup with a temperature of 80-90 ° C is also not cooled, and immediately after manufacture it is applied to wafer sheets. This method allows you to get a layer with well-saturated whipped mass of wafer layers, the structure of which is plastic. This allows you to receive the pressing of the formation, without violating the integrity of the wafer sheet. When pressing, the whipped mass penetrates even more into the wafer sheets, impregnating them, and the moisture contained in the whipped mass partially passes into the wafer sheets and is evenly distributed throughout the whole product, thereby reducing the moisture of the whipped mass (see Table 1) .

Also an essential feature of the claimed invention is the temperature of the cooling reservoir at 8-15 ° C. In this case, the whipped candy mass acquires additional elastic properties. This cooling temperature is optimal, because at a temperature below 8 ° C, formation overcooling occurs, which leads to separation of the sheet from the mass, and an increase in temperature above 15 ° C does not make sense, since the cooling time increases. Impregnated with churned mass and cooled formations can be subjected to ultraviolet radiation, which further increases the shelf life due to the destruction during the irradiation of microorganisms in the room and in the product, the presence of which helps to reduce the shelf life.

A layer made in this way has a dense structure, which ensures the exclusion of moisture from air during storage inside the product, and therefore, increase the shelf life of the product up to 50-60 days.

At the same time, the layer retains its plastic structure and is well cut into cases of any size, and the products have an original and unusual taste, as well as an increased shelf life - 4 times higher than in the prototype.

To implement the method, the following raw materials can be used: wheat flour GOST 26574-85, granulated sugar GOST 21-94, starch syrup - GOST 5194, butter - GOST 37; whole condensed milk GOST 2903; egg white according to TU 10.02.01.70-88, melange GOST 2858-82, vegetable oil GOST 7825-76, agar GOST 16280-88, lecithin TU 146-006-00371185-93, food phosphatides TU 146-006-00371185-93, food salt GOST 13830-91, baking soda GOST 2156-76, vanillin GOST 16599-71, chocolate coating OST 10-093-87. In this case, wafer sheets and churned candy mass can be obtained in accordance with well-known recipes and technological production instructions.

The invention is illustrated by the following examples of its implementation.

Example 1. Preparation of raw materials for production is carried out in accordance with the current "Instructions for the prevention of the ingress of foreign objects into the products. TI 03-04-2000, TI-03-11-2000." Sanitary rules for the enterprises of the confectionery industry ".

In the preparation of the semi-finished flour product for wafers, wheat flour, baking salt, baking soda, lecithin, melange, vegetable oil were taken as components, in the following ratio of components in the recipe, kg per 1000 kg of finished product:

Wheat flour 204.56 Melange 17.31 Vegetable oil 2.05 Lecithin 1.55 Salt 1.20 Soda 1.20

For the preparation of wafer sheets, the dough components are first mixed, for which an emulsion is prepared by mixing the fat component — vegetable oil, melange, lecithin, edible salt, baking soda, and mixed by adding water. Kneading the test is carried out for 20 minutes until a homogeneous mass is obtained. The temperature of the finished test is not more than 20 ° C and humidity 60%. The finished dough is filtered and dosed on the surface of the mold. The dough on the surface of the mold is pressed automatically by the second plate and baked for 2.5 minutes. Humidity of baked sheets 3%.

At the same time, the filling is being prepared:

In the preparation of whipped milk protein mass, agar, granulated sugar, starch syrup, egg white, butter, whole condensed milk, water, vanillin are used as components in the following ratio of components in the formulation, kg per 1000 kg of finished product:

Agar 4.40 Granulated sugar 190.13 Molasses starch 240.58 Egg white 50.11 Butter 201.40 Whole condensed milk 65.86 Water 93.86 Vanillin 0.32

First, agar-sugar-syrup syrup is prepared by boiling agar, granulated sugar, starch syrup and water and subsequent churning. Strained egg white protein prepared according to TI 03-06-2000 is loaded into a whipping machine and knocking it down for 10 minutes until a lush foam is formed, then, without stopping whipping, the agar-sugar-syrup syrup is poured into a thin stream at a temperature of 80 ° C and knocked down to obtain a lush homogeneous mass. After that, pre-softened butter mixed with condensed milk is introduced into the mass, the aromatic substances are knocked down and the mixture is whipped until the mass becomes homogeneous.

Next, the mass with the help of rolls is applied in an even layer on wafer sheets, the temperature of which is 80 ° C, after which the formed layer is fed for compaction under the press roll. The layer is cooled after compaction. The resulting product has an original taste, unlike the taste of wafers, since wafer sheets acquire the properties of soft cake layers. To obtain optimal properties of the product in terms of moisture of the wafer sheet, moisture of the whipped filling, density of the whipped filling, and also improvement of the microbiological parameters of the product, the cooling of the product is carried out by placing the products in a cooling cabinet at a temperature of 15 ° C and being there until a strong layer is obtained, when when pressed, the mass is not squeezed out. In addition, after this, the layer is kept in the room for up to 24 hours at a temperature of 20 ° C. Finished layers are cut on cutting machines using strings. Changes in the moisture content of wafer sheets and whipped mass, as well as the density of whipped mass in the manufacturing process of the product are presented in table 1.

For the production of glazed confectionery, the surface and sides of the body are glazed on the glazing machine.

Example 2. The method is carried out analogously to example 1.

For the preparation of semi-finished flour for wafers, wheat flour, baking salt, baking soda, phosphatide, fresh egg yolk, soybean oil were taken as components, in the following ratio of components in the recipe, kg per 1000 kg of finished product:

Wheat flour 260.56 Fresh egg yolk 21.09 Soybean oil 2.63 Phosphatides 1.65 Salt 1.05 Soda 1.05

Only in the preparation of the emulsion use soybean oil, fresh egg yolk, and phosphatides as an emulsifier.

Wafer sheets bake for 2.5 minutes. The moisture content of baked sheets is 1.5%.

The preparation of whipped milk protein mass is carried out analogously to example 1. Only during cooking use fresh egg white protein, and the number of components in the recipe is, kg per 1000 kg of finished product:

Agar 6.52 Granulated sugar 209.29 Molasses starch 355.42 Egg white 60.64 Butter 253.25 Condensed milk 110.07 Water 93.86 Vanillin 0.40

Churning of previously knocked down protein with agar-sugar-syrup syrup is carried out at a syrup temperature of 90 ° C and knocked down to obtain a lush homogeneous mass. Next, the mass with the help of rolls is applied in an even layer on wafer sheets, the temperature of which is 120 ° C.

The formation is formed analogously to example 1 and after compaction is cooled by placing the products in a cooling cabinet at a temperature of 8 ° C and being there until a strong formation is obtained, when the mass is not squeezed out when pressed. In addition, after this, the layer is kept in the room for up to 24 hours at a temperature of 20 ° C. Finished layers are cut on cutting machines using strings.

The energy value of the products obtained is / per 100 g of products / EC = 396.0 kcal; proteins - 3.7 g; fats - 15.8 g; carbohydrates - 59.0 g. Physico-chemical indicators and the dependence of microbiological indicators on the shelf life of products are given in tables 1, 2.

Table 1. Physico-chemical characteristics of the confectionery. Example No. Humidity of a wafer sheet,% The moisture content of the filling,% The density of whipped filling,% Before spreading After standing Before spreading After standing Before spreading After standing Example 1 1,5 12.6 19.6 13.6 0.895 1,03 Example 2 3.0 16.5 19.5 13.7 0.896 1,04 Table 2. Microbiological indicators of confectionery during storage. Background 30 days 45 days 60 days KMAFANM, CFU / g (not more than 5 × 10 ⁴ ) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Pathogenic, including salmonelps (not allowed in 25 g) Not an update Not updated Not updated Not updated BGKP, CFU / g (not allowed in 0.1 g) Not an update Not an update Not an update Not an update Mold, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹

From table 1 it follows that before spreading the whipped mass on wafer sheets, the temperature of which is 80-120 ° C, the moisture content of the whipped mass decreased, and the density increased, while the moisture content of the wafer sheets increased, which indicates that during the manufacture of pastry wafer products acquire the properties of soft cake layers by increasing the moisture content of wafer sheets and reducing the moisture content of the whipped mass. Moreover, the products have an original taste, unlike the taste of traditional wafer products.

From table 2 it follows that the microbiological indicators obtained by the claimed method of products do not change for 60 days, which allows to increase the safety of products for 60 days instead of 15 of the prototype.

Claims (1)

A method for the production of flour confectionery with a body formed from layers of wafers and whipped candy mass, comprising baking wafer sheets from a flour cake mix, including flour, water, soda, salt, melange, edible phosphatides, vegetable oil, preparing a whipped candy mass containing agar, granulated sugar, molasses, egg white, butter, condensed milk, water, vanillin, the formation of bodies of confectionery products, including the preparation of layers by applying whipped candy mass on wafer sheets, cooling the seams, holding them and cutting them into separate bodies, characterized in that when preparing the seams, the whipped candy mass is applied to wafer sheets with a moisture content of 1.5-3% and a sheet temperature of 80-120 ° C, after which the prepared seams are additionally pressed, and the cooling of the layers is carried out at a temperature of 8-15 ° C, and their exposure at room temperature for 24 hours