RU2300198C2 - Method for producing of confectionery with jelly media - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing baked dough piece; performing repeated baking of already formed product decorated with fresh fruits and/or berries in media; cooling and freezing product. Usage of fresh quick-frozen fruits in combination with media prepared using thermally stable starch of hybrid wax corn allows color, aroma and high biological value to be kept even after baking, during storage and warming of confectionery product.

EFFECT: improved consumer properties such as gustatory quality and attractive appearance kept during the entire storage life.

5 tbl, 8 ex

Description

Description of the invention

The invention relates to the food industry and can be used in the manufacture of confectionery products for sale both through a retail network and through catering.

For the production of confectionery products, dough and fillings of various types are used, while the manufacturing technology allows you to get a wide range of products with various properties. However, most types of confectionery products have a limited shelf life; this is especially true for fruit products.

A known method of obtaining a baked product from a yeast dough with fruit filling (RU 2148321 C1, 1998.10.16). Products have high palatability through the use of fresh fruit fillings, as well as special recipes and yeast dough manufacturing techniques; this allows you to maintain taste during storage and heating. However, the maximum shelf life of pies before sale is 12 hours; in addition, the fruit filling is placed inside the dough and, therefore, is not a decoration of the product, the baked dough can be moistened due to the transfer of moisture from the filling.

A known method for the preparation of shortcakes with fruit filling (SU 1634213 A1, 10/14/08), which includes molding and baking products from shortcrust pastry and fruit fillings made using hydrophilic thermoactive and heat-resistant additives (corn or potato starch, dried milk, fried flour, crumbs of a baked semi-finished product, etc.) that prevent the filling from flowing out during baking. However, as a fruit filling, jam or jelly is used, i.e. mashed fruits boiled with sugar, not preserving either the appearance (shape and color), or biological value.

Closest to the claimed method is the preparation of quick-frozen pies from puff pastry with fruit and vegetable filling (SU 1722369 A1, 09/20/86). The method includes preparing puff pastry in a known manner, forming dough pieces, dosing fruit or vegetable fillings in them, cutting the cake blanks with simultaneous sealing, processing the workpieces with hot air with a temperature from 240 to 260 ° C for 7.0-7.5 min until hardening of the dough piece, subsequent freezing at air temperature minus 30 ° С and storage. The method allows to obtain a product with reduced microbiological contamination. The disadvantage of this method is to reduce the biological value of the product due to heat treatment of fruit and vegetable fillings, the technology does not provide for the preservation of the appearance (shape, color) of the fruit, in addition, the product is semi-finished and requires baking.

The objective of the invention is to provide a method for the production of confectionery products, which are distinguished by:

a) attractive appearance, which is achieved through the use of quick-frozen or fresh fruits and berries, whose appearance is preserved during baking and cold storage due to the use of gelling filling;

b) the high biological value of the product, which is achieved by pre-baking the dough pieces (since the preparation time of the test component is much longer than fruit);

c) long shelf life, which is achieved by freezing the product.

As a solution to the problem, a technological scheme for the manufacture of a confectionery product is proposed, which includes the following steps:

1) make the dough on the basis of crushed margarine and flour with the addition of a small amount of sugar, salt and water (for the recipe and method of preparation, see below);

2) maintain the dough at a temperature of 3-5 ° C for 30 minutes;

3) they form blanks in the form of flat plates with a diameter of 15 to 35 cm with sides 2.0 to 4.0 cm high, the thickness of the dough is from 2.5 to 5.5 mm;

4) billets are baked until cooked (avoiding browning) at a temperature of 200-220 ° C for 35-40 minutes;

5) baked billets are covered with a layer of gelling filling, then fresh or quick-frozen fruits and berries are laid out and covered with a second filling layer (for the recipe and preparation method see below);

6) the product is subjected to repeated baking for 15-20 minutes at a temperature of 180-200 ° C;

7) the product is cooled and frozen at a temperature of cooling air of minus 18 ° C and stored at a temperature of minus 6 - minus 8 ° C.

The recommended ratios of the test base, fruit and gelling fill are, (%): (30-50) :( 20-40) :( 30-50). Excess dough (more than 50%) reduces the biological value of the product, if the amount of dough is 30% by weight of the product, it becomes unstable, easily breaks. The lack of filling (the lower limit is 30% by weight of the product) can lead to wetting of the test component due to the separation of part of the fruit juice from fruits and berries due to incomplete resorption of the juice by pouring, excess filling leads to a decrease in nutritional value and organoleptic characteristics, since the nutritional value of the filling is significantly below that of fruits and berries. Thus, the optimal ratio of dough: fruit: filling (for most types of fruits and berries) is 37.5: 25: 37.5.

The following recipe and manufacturing technology for the test base are proposed (the recipe is calculated per 100 kg):

wheat flour - 34.5 kg;

margarine - 20.5 kg;

granulated sugar - 6.9 kg;

acetic acid - 4.2 kg;

table salt - 0.5 kg;

water - 33.3 kg.

Margarine is crushed into pieces with a size of 0.2-0.7 mm (the temperature of the raw material is 5-7 ° C), quickly mixed with flour, water and other ingredients and left for 30 minutes at a temperature of 3-5 ° C. During molding, it is not recommended that the temperature of the dough rise above 10-12 ° C, since a change in the phase state of the fat component of the dough can lead to deterioration of the organoleptic properties of the baked product.

The following modes of baking dough pieces are recommended: at a temperature of 175 to 210 ° C for 20-35 minutes (depending on the thickness of the dough).

Example 1

Baking at a temperature of 175 ° C for 20 minutes a dough piece with a thickness of the bottom and sides of 2.5 mm led to a slight undercooking, resulting in reduced friability of the test base.

Example 2

Baking at a temperature of 200 ° C for 30 minutes a 4.0 mm thick dough piece made it possible to achieve an optimal result: the test base baked well, but did not brown. The dough is friable, has good organoleptic characteristics.

Example 3

Baking at a temperature of 210 ° С for 45 min a dough piece with a thickness of 5.5 mm resulted in a well-baked test base, but with a slightly browned surface, which led to the burning of the finished molded product in the second baking stage.

The following formulations and technology for the manufacture of gelling fillings are offered. The filling is made in such a way that, along with thermostable properties, it has stability at a storage temperature of minus 6 - minus 8 ° C. Thermostable properties (stability at a temperature of 200-220 ° C for 10 min) are achieved by introducing 5-8% of modified amylopectin starch obtained from hybrid waxy corn. The fill structure makes it easy to apply it to the surface of the product. Stability during refrigerated storage is explained by the fact that it is carried out within the limits of the near-cryoscopic pouring temperature, i.e. the formation of ice crystals that violate the structure does not occur. Pouring can be prepared both on the basis of water with the addition of sugar, citric acid, colorants and flavorings (natural or identical to natural), teak and on the basis of fruit or berry juices, which increases the nutritional value of the product.

Formulations of gelling filling (per 100 kg).

Example 4

Table 1
Gelling Fill 1 Pouring ingredients Weight kg Note Sugar 35.55-35.45 Dough: fruit: fill = 37.5: 25: 37.5
Lower limit of starch content.
There is a wet test base and
slight deformation of fruit Starch 5.00 Lemon acid 0.35 Dye carmine 0.05-0.10 Flavoring 0.05-0.10 Water 59.00

Example 5

table 2
Formulation gelling fill 2 Pouring ingredients Weight kg Note Sugar 34.55-34.45 Dough: fruit: fill = 37.5: 25: 37.5
There is a slight wetting of the test base, the fruits have retained their shape Starch 6.00 Lemon acid 0.35 Dye carmine 0.05-0.10 Flavoring 0.05-0.10 Water 59.00

Example 6

Table 3
Formulation gelling fill 3 Pouring ingredients Weight kg Note Sugar 33.55-33.45 Dough: fruit: fill = 37.5: 25: 37.5
Wetting of the test base is not observed, the thickness of the upper layer of the fill is uneven, the fruits are slightly deformed Starch 7.00 Lemon acid 0.35 Dye carmine 0.05-0.10 Flavoring 0.05-0.10 Water 59.00

Example 7

Table 4
Formulation gelling fill 4 Pouring ingredients Weight kg Note Sugar 32.55-32.45 Dough: fruit: fill = 37.5: 25: 37.5
Wetting of the test base is not observed, the top layer of the fill is not uniform, the fruits are deformed Starch 8.00 Lemon acid 0.35 Dye carmine 0.05-0.10 Flavoring 0.05-0.10 Water 59.00

Example 8

Table 5
Formulation gelling fill 5 Pouring ingredients Weight kg Note Sugar 29.40 Dough: fruit: fill = 37.5: 25: 37.5
Slightly wet test base, fruits are not deformed. The pouring has a pleasant natural taste and aroma Starch 6.00 Lemon acid 0.10 Fruit juice 59.00 Water 5.50

The final soluble solids content in the fill is 40.0-41.5%. When a thickening agent is added in an amount of more than 8.0%, the viscosity of the fill increases and its uniform distribution over the surface of the dough piece, especially fruit, is significantly hindered. In addition, a further increase in starch in the pouring adversely affects its taste. When a thickener is added in an amount of less than 5.0%, a strong wetting of the test base and deformation of the fruit during baking are observed. The optimal content of modified starch in the fill:

for the upper layer - 5.2-6.3% (easily distributed over the surface of fruits, viscosity 65-125 Pz);

for the lower layer - 6.9-7.7% (thick enough so that the fruit would remain on its surface in a state of indifferent equilibrium, viscosity 285-365 Pz). Viscosity was measured on a Viscotester rotational viscometer (manufactured by Haake, Germany) with a No. 3 rotor (plane-plane system) at a temperature of 20 ° C.

To prepare the filling, an aqueous suspension of starch (the ratio of starch: water is 1: 2-2.5) is introduced with constant stirring into boiling acidified sugar syrup, the process continues until the starch is completely brewed (3-7 min).

The viscous properties of a gelling fill do not depend on temperature insignificantly (in the range from 15 to 70 ° C); therefore, a previously prepared fill does not require heating before use.

The product is frozen at an air temperature of minus 18 ° C to an average volume temperature of minus 6 - minus 8 ° C and stored for 10-12 days, while the appearance and organoleptic characteristics do not deteriorate).

Before cooling, the product must be packaged to avoid the risk of microbial contamination and deformation of the product. In this case, the cooling rate will be low due to the high thermal resistance of the air gap between the product and the package. The cooling time can be up to 24 hours. However, in this case, a long cooling process plays a positive role, because this excludes the possibility of freezing the upper layer of the confectionery product (pouring) and, consequently, changes in appearance and consistency. These processes can occur in a gelling fill when the temperature drops below the cryoscopic (minus 6 - minus 8 ° C). Thus, it is recommended to cool packaged products with air with a temperature of minus 18 ° C, while the cooling time can reach 24 hours.

Claims (1)

A method for the production of a confectionery product with fruits, including the manufacture of a test base and gelling, molding, baking and cooling the product to a temperature of minus 6 - minus 8 ° C, characterized in that the test base is pre-baked, fresh or frozen fruit and / or berries are placed on the baked dough piece between two layers of gelling fill, and then the product is baked again, and then frozen, while the ratio of the test base, fruit and gelling fill is, wt.%: (30-50) :( 20-40) :( 30-50), gelling filling is made on the basis of fruit juices or sugar syrup with the addition of citric acid, dye and flavor; the gelling component is modified waxy maize starch; moreover, for the lower layer covering the test base, a filling with a starch content of 6.9-7.7%, which corresponds to a viscosity of 285-365 Pz, is used, and for the upper covering fruit, with the content 5.2-6.3%, which corresponds to a viscosity of 65-125 Pz.