RU2310329C2 - Method for forming and decorating of cream confectionery - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry.

SUBSTANCE: method involves forming pieces of cream in pans so that contacting surfaces of each piece in ready product conform to each other; freezing said pieces; withdrawing pieces from pans and assembling in a manner similar to assembling of construction set for obtaining of ready product; simultaneously gluing pieces by means of gel-like food product and/or partly defrosting until piece surface layer acquired initial soft state; melting-in baked and/or other frozen and/or non-frozen components between cream pieces. Cream pieces may be differently colored. Fruit or nut components may be introduced into baked components.

EFFECT: simplified method for producing of confectionery by combining forming and decorating processes.

3 cl, 3 dwg, 4 ex

Description

The invention relates to the food industry, in particular to a confectionery, and may find application in the manufacture of confectionery, such as cakes.

A known method of producing a confectionery product (RF Patent No. 2201097, class 7 A21D 13/08, 1996). The confectionery material is in the form of frozen, chilled or combined, inside it are distributed or applied on the outside, individual pieces of molded chocolate or fat-containing confectionery material. The temperature of the latter when introduced into confectionery material is from -20 to 20 degrees Celsius. The introduction is carried out using a special mechanism.

This method involves the production of a combined product. However, it is impossible to prepare a confectionery product that assumes an initially finished shape of its individual parts.

There is also a method of producing a cake (RF Patent No. 2158087, class 7 A21D 13/08, 2000). It consists in the sequence of the following actions: baking a biscuit with the formation of individual layers, impregnating them with syrup and lubricating fillings in the form of creams in the form of creams on the side surface of the cake and top. The latter is additionally decorated with evenly laid out and filled with jelly pieces of chilled roll.

According to this method, a cake is made up of separate layers of a finished shape, but only one type of cake can be made from these components. Bonding of its components also occurs in the same way - lubrication with a cream.

The closest to the problem to be solved and the technical result achieved is a method for the production of cream confectionery products (US Patent No. 5518746, 1996), the technology of which includes the formation and decoration of each product. Baked billet is a section, according to this method, a U-shaped. Several such billets are baked and assembled into a finished product by lubrication with cream, and the surface of the product is covered with confectionery decorations.

The disadvantages of this method include the inability to obtain blanks of various shapes from various materials. These blanks allow you to create diverse combinations of confectionery. In addition, the technology of the method, which consists in baking and lubricating biscuit semi-finished products with a cream, is traditionally uniform.

The task set by the invention is to simplify the method of preparation of a confectionery product by combining the process of formation and decoration of the product.

To achieve this goal, the method of forming and decorating a cream confectionery product, characterized in that it provides for the formation of cream blanks in molds so that the contact surfaces of each blank in the finished product are repeated one another, the blanks are frozen and the finished assemblies are assembled products according to the principle of the designer with their simultaneous gluing by means of a gel-like food product and / or by partial defrosting until rotation of the glued surface layer of the workpieces into a soft state, while baking, and / or other frozen and / or unfrozen components are embedded in the cream blanks.

It is possible to make blanks from cream in various colors.

You can introduce components from fruits or nuts into baking ingredients.

Moreover, the technical result achieved by the present invention is that when forming and decorating a confectionery product in this way, a product with a different pattern, a different color scheme is obtained and its decoration is greatly simplified.

The method is as follows.

First, cream blanks are molded into molds. Then the forms with blanks are served for freezing. The walls of each shape are bent so that they provide blanks with a given configuration. The surfaces of each workpiece in contact with each other in the finished product repeat one another. Then the workpieces are freed from the molds and the finished products are assembled from the obtained workpieces according to the design principle. At the same time, the preforms are glued by means of a gel-like food product and / or by partial defrosting until the glued surface layer of the preforms returns to a soft state. Baking, and / or other frozen and / or non-frozen components are embedded in the cream preforms.

The principle of formation and decoration of a confectionery product is shown in figures 1-3. Depending on which cake is made, cream blanks can be made in various colors. If desired, components from fruits or nuts are introduced into the baking ingredients.

Specific examples of the method.

Example 1

First, cream blanks are molded into molds. Then the forms with blanks are served for freezing. The walls of each shape are bent so that they provide blanks with a given configuration. The surfaces of each workpiece in contact with each other in the finished product repeat one another. Then the workpieces are freed from the molds and the finished products are assembled from the obtained workpieces according to the design principle. At the same time, the preforms are bonded by means of a gel-like food product. Baking ingredients are embedded in the cream blanks. Frozen ingredients are introduced into baking ingredients.

Example 2

First, cream blanks are molded into molds. Cream blanks are made in various colors.

Then the forms with blanks are served for freezing. The walls of each shape are bent so that they provide blanks with a given configuration. The surfaces of each workpiece in contact with each other in the finished product repeat one another. Then the workpieces are freed from the molds and the finished products are assembled from the obtained workpieces according to the design principle. At the same time, the preforms are glued by partial defrosting until the glued surface layer of the preforms returns to a soft state. Frozen and unfrozen components are embedded in cream preforms.

Example 3

First, cream blanks are molded into molds. Then the forms with blanks are served for freezing. The walls of each shape are bent so that they provide blanks with a given configuration. The surfaces of each workpiece in contact with each other in the finished product repeat one another. Then the workpieces are freed from the molds and the finished products are assembled from the obtained workpieces according to the design principle. At the same time, the preforms are glued by means of a gel-like food product and partially defrosted until the glued surface layer of the preforms returns to a soft state. The cream billets are filled with baked goods frozen in the form of a cream different in color from the main cream billet, frozen fruits, nuts, candied fruits and non-frozen components from fruits and nuts.

In the manufacture of baking ingredients, components from fruits or nuts are introduced.

Example 4

In the preparation of this confectionery product, a set of molds in the form of a conical shape 1, complex 2 and detachable 3 is used, which is used to form a workpiece from a cream of a spherical shape 6. Moreover, cream of the same color is used for pouring into the conical shape 1, and the cream of the same color into a complex shape different in color from the cream used in form 1, or various colors. For casting in detachable mold 3, a different color cream is also used than in molds 1 and 2. Then, molds with blanks are frozen. After that, the workpieces are removed from the molds. Assemble the product. Obtained in a conical shape 1, the first workpiece 4 is placed in the center of the second workpiece 5, which was obtained in complex form 2. In the center of the first workpiece 4 is placed the third workpiece 6, obtained in detachable form 3. The finished products also contain baking workpieces, pre-frozen components 8 and non-frozen ingredients 9.

Claims (3)

1. The method of forming and decorating a cream confectionery product, characterized in that it provides for the formation of cream blanks in molds so that the contacting surfaces of each blank in the finished product are repeated one another, the blanks are frozen, removed from the molds and from the resulting blanks assembling the finished product according to the principle of the designer with simultaneous gluing of them by means of a gel-like food product and / or by partial defrosting until returning with leivaemogo surface layer preforms in a soft state, while between the workpieces vtaplivayut bakery cream, and / or other frozen and / or frozen components. 2. The method according to claim 1, characterized in that the cream blanks are made of various colors. 3. The method according to claim 1, characterized in that components from fruits or nuts are introduced into the baking components.

Images