RU2294104C2 - Confectionery product - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of sugary confectionery products.

SUBSTANCE: confectionery product has chocolate glazed center including set of wafer sheets and filler interlaid therebetween, said filler being prepared from aerated candy mass. Set of wafer sheets further includes filler layers made from fruit pulp containing pectin and placed between wafer sheets in alternation with filler made from aerated candy mass placed between wafer sheets. Wafer sheets are impregnated with filler adhering thereto to the extent sufficient for keeping crunchy properties of confectionery product.

EFFECT: increased nutrient value, unique taste due to utilizing a combination of wafers similar in their taste to soft thin torte pancakes and layers of aerated candy mass and fruit pulp filler.

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Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of sugar confectionery products, namely, candies glazed with chocolate icing with a body formed from whipped candy mass and fruit and berry mass placed between the wafer layers.

Known confectionery in the form of a candy with a chocolate glazed body formed by two layers of wafers and a chocolate mass [1] or a milk-nut mass [2] located between them.

Known flour confectionery - waffle cake "Surprise", which is a body glazed with chocolate icing, formed from layers of wafers and the fat filling located between them [3].

The disadvantages of these products include high calorie products due to the content of a large number of fatty components.

Known confectionery product containing a body formed from layers of wafers and fruit filling located between them with moisture [4].

However, in the known product, the waffles have a crispy taste characteristic of the traditional taste of the waffle product.

Closest to the technical nature of the claimed invention is a confectionery product with a body formed from layers of wafers and the filling between them made from whipped candy mass [5].

The disadvantages include a fairly high calorie confectionery, as well as reduced nutritional value due to the low content of protein and carbohydrates.

The claimed invention solves the problem of creating flour confectionery products with high nutritional value and original taste and low calorie content, expanding the range of wafer products.

The technical result of the invention is to increase the nutritional value of a flour confectionery product, to create an original taste by combining wafers similar to soft, thin cake layers, with layers of whipped candy mass and a mass of fruit and berry filler containing pectin.

This technical result is achieved in that in a confectionery product, which is a body glazed with chocolate icing, consisting of a set of wafer sheets and filling layers made between whipped candy mass located between sheets, the set further comprises filling layers made of fruit and berry filler containing pectin, located between the wafer sheets, alternating with layers of filling from the whipped mass, and the wafer sheets are made impregnated with the adjacent filling.

The difference between the claimed confectionery product and the known ones is that the body is a multilayer product formed of wafer sheets, with a filling layer of whipped candy mass located between the layers of wafer sheets, and also with a layer of fruit-filling filling between the layers of wafer sheets berry filler containing pectin, and the layers of the filling from the whipped candy mass and the layers of the filling from the fruit and berry filler containing pectin alternate. Due to the impregnation, the wafer sheets become soft, crunchy properties are eliminated, and the wafer sheets become like thin cake layers. At the same time, the combination of wafer sheets and two different fillings with chocolate icing gives the product a new unusual taste, characterized as milky-fruity with the same aftertaste. Moreover, the use of different fillings between the wafer layers allows you to get a product with high biological value and reduced calorie content while expanding the range of products. At the same time, the stability of the microbiological indicators of the whipped mass of which the layer is made does not change for 60 days. Signs of spoilage, rancidity, "aging" do not occur.

For the manufacture of products can be used the following raw materials:

GOST 26574-85 wheat flour, GOST 21-94 granulated sugar, starch syrup - GOST 5194, butter - GOST 37, condensed milk GOST 2903, egg white in accordance with TU 10.02.01.70-88, melange GOST 2858-82, vegetable GOST 7825-76 oil, GOST 16280-88 agar, TU 9146-006-00371185-93 lecithin; food salt GOST 13830-91, baking soda GOST 2156-76, vanillin GOST 16599-71, chocolate glaze OST 10-093-87, soybean oil GOST 7825-96, citric acid GOST 908-79, fruit and berry filler containing pectin , TU 9163-006-51764615-02, SanPiN 2.3.2.1078-01 p.1.6.6.1

The invention is illustrated by the following examples of the manufacture of the product.

Example.

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

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

To prepare wafer sheets, the dough components are first mixed, for which an emulsion is prepared by mixing the fat component - soybean oil, melange, lecithin, edible salt, baking soda and mixed by adding water. Kneading the dough is carried out until a homogeneous mass. 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. The moisture content of baked sheets is 1.5-3%.

At the same time, a whipped candy mass is being prepared.

In the preparation of whipped candy 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. Egg white is loaded into a whipping machine and churning it for 10 minutes until lush foam is formed, then, without stopping churning, agar-sugar-syrup syrup is poured into a thin stream and churned until a lush homogeneous mass is obtained. Then, the remaining components are introduced into the mass and knocked down until the mass becomes homogeneous. The resulting mass has the following indicators: humidity of at least 21.0%, density of the whipped mass of at least 0.550 kg / cm ³ , reducing substances of not more than 20%. In parallel with the preparation of the whipped mass, a fruit and berry filler containing pectin is prepared by boiling a ready-to-eat filler made, for example, by Zeleniy Gorod Company LLC, TU 9163-006-51764615-02, SanPiN 2.3.2.1078-01 p. 1.6.6.1, to a moisture content of 34%.

Next, the fillings are applied to the wafer sheets corresponding to the fillings, while impregnating them with the filling material. For this purpose, a whipped candy mass is applied to the hot baked wafer sheets using rolls with an even layer, and a fruit and berry filler containing pectin is applied in the same way to the formed layer, after which the formed layer is fed for sealing under a press roll, and after compaction is cooled by placing products in a cooling cabinet. Finished layers are cut on cutting machines using strings. The resulting product has an original taste, unlike the taste of products with wafers, since wafer sheets acquire the properties of soft cake cakes and, in combination with different fillings and chocolate icing, acquire an unusual taste, characterized as milky-fruity with the same aftertaste.

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

The energy value of the obtained products and prototype per 100 g of the product are given in table 1.

Table 1. Examples E _C Squirrels Fats Carbohydrates The inventive product 380 kcal 3.8 12.3 64.6 Prototype 423.15 kcal 2.79 22.24 59.5 g

The dependence of microbiological indicators on the shelf life of products is given in table.2.

Table 2.
Microbiological indicators of confectionery during storage. Background 30 days 45 days 60 days KMAFANM, CFU / g (no 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 Salmonella, (not allowed in 25 g) Not up to date Not updated Not updated Not updated BGKP, with CFU / g (not allowed in 0.1 g) Not up to date Not up to date Not up to date Not up to date Mold, CFU / g (no more than 50 allowed) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g, (no more than 50 are allowed) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Humidity of finished products,% 16.88 17.00 17.06 17.38 Reducing substances,% 15.7 13.5 13.0 13.7

From the table. 1 it follows that the calorie content, fat content of the claimed confectionery, is significantly lower, and the protein content is higher than the prototype, which improves the nutritional value of the confectionery.

From the 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.

Information sources

1. RU 2121799, 6 A 23 G 3/00, 1998.11.20.

2. RU 2118095, 6 A 23 G 3/00, 1998.08.27.

3. Recipe No. 1232-A, approved by the Ministry of Food Industry of the USSR on 10.04.1979, developed by the Department of Baking Industry of the Moscow City Executive Committee.

4. RU 2073978, C 16 A 21 D 13/08, 1995.12.27.

5. RU 2140742, 6 A 21 D 13/08, 1999.11.10.

Claims (1)

A confectionery product, which is a body glazed with chocolate icing, consisting of a set of wafer sheets and filling layers arranged between sheets made of knocked candy mass, characterized in that the set further comprises filling layers made of fruit and berry filler containing pectin, also located between wafer sheets, wherein the layers of filling from a knocked candy mass and the layers of filling from a fruit and berry filler containing pectin are arranged in alternating order I, and each of the wafer sheets is made impregnated with the filling adjacent to it until the crunching property is eliminated.