RU2316216C1 - Method for producing of filler for wafer - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of confectioneries.

SUBSTANCE: method involves preparing powdered semi-finished product from medlar fruit which had been preliminarily blanched, dried using infrared beams at air temperature of 65-75 C to moisture content of 6-7%, cooled, ground in hammer-type mill equipped with classifier, sieved on sieve having mesh diameter of 35 micron; mixing resulted powdered semi-finished product with sugar powder in the ratio of 1:3; mixing resultant mixture with part of fat used in an amount of about 85% by total amount during 10 min; adding receipt amount of dried milk, roasted product and remaining part of sugar powder and fat, said components being used in predetermined ratio; mixing said components until uniform distribution of components within the entire mass is reached; forming ready mass with weight part of moisture content of 0.5-1% at temperature of 28-30 C. Method allows process for producing of wafer filler to be simplified owing to avoiding the stage of mixing receipt components with citric acid solution.

EFFECT: improved quality of ready product, increased nutrient value due to utilization of natural substances as parts of powdered semi-finished product composition, reduced sugar content and energy value, and simplified production of filler.

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Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the manufacture of wafer toppings.

The closest in technical essence and the achieved result is a method for producing a filling for wafers [Patent No. 2161890, RF, MKI A23G 3/00, 2001], which provides for the preparation of a confectionery mass with the introduction of a food additive with stirring. As a food additive, a powdered multicomponent semi-finished product (PMP) is introduced, which is a mixture of fruit and / or vegetable parts with molasses obtained by spray drying, and in the production of wafer fillings, part of the fat (approximately 85% of its total amount) is mixed sequentially after a certain interval time with icing sugar, citric acid solution. Then at the end of mixing add the rest of the fat, aromatic substance and PMP, which contribute in the amount of 5-10% of the total weight of the recipe components.

The disadvantages of the above technical solutions are the high cost of PMP, increased sugar content and energy value of finished products; the use of artificial flavoring as a flavoring substance, as well as the multi-stage preparation of wafer toppings, which increases the overall duration of the process and leads to higher cost of production.

The technical task of the invention is to improve the quality of finished products, reduce its cost through the use of cheaper powdery semi-finished products, increase nutritional value, reduce energy value, expand the range of confectionery and raw materials of food enterprises.

A method of producing a filling for wafers, characterized in that the powder of the semi-finished product is medlar fruits that are blanched beforehand, dried with infrared rays at an air temperature of 65-75 ° C to a moisture content of 6-7%, cooled, ground in a hammer mill with a classifier, sieved on a sieve with a mesh diameter of 35 μm, mixed with icing sugar in a ratio of 1: 3, the resulting mixture is mixed with part of the fat taken in an amount of about 85% of its total for 10 minutes, after which re the amount of powdered milk, baked milk and the remaining parts of powdered sugar and fat with the appropriate choice of the ratio of prescription components, wt.%:

Powdery semi-finished product from medlar 5.0-10.0 Milk powder 9.0-10.0 Zhenka 2.0-2.2 Non-lauric type vegetable fat 38.0-39.0 Powdered sugar Rest

Then everything is mixed until a uniform distribution of the components in the total mass. After which the finished mass with a mass fraction of moisture of 0.5-1% is molded at a temperature of 28-30 ° C.

The technical result is expressed in improving the quality of the powdery semi-finished product from the medlar fruit due to the preservation of a significant amount of biologically active substances in it, increasing its dispersion (particles with a size of 15-20 microns are 85-90%) due to the selected rational conditions and technological parameters during preparation, drying, grinding and obtaining a semi-finished product; increasing the nutritional value of the finished product through the use of natural substances that are part of the powdery semi-finished product, reducing sugar consumption and energy value, as well as reducing and simplifying the process of preparing the filling for wafers by eliminating the stage of mixing the recipe components with a solution of citric acid and using this mixture .

The addition of a natural powder from medlar (Mespilus germanica L.) increases the nutritional value, reduces the carbohydrate content and, accordingly, the calorie content of the product, giving it an original taste and aroma without adding flavoring and citric acid.

According to the chemical composition, 100 g of powdered semi-finished product from medlar with a mass fraction of solids of 92% contain an average of 2.21 g of protein, 27.42 g of total sugar, 1.6 g of organic acids, 0.05 g of tannins, 6.8 g of fiber, 0.42 g of pectin, 0.01 mg of vitamin B ₁ , 80 mg of vitamin C, 0.11 mg of β-carotene, 37.6 mg of iron, 220 mg of calcium, 684 mg of potassium, 1.37 mg of zinc, 2.4 mg manganese.

The natural light brown color of the powdery semi-finished product from medlar and burnt gives the product a pleasant brown tint.

A method of obtaining a filling for wafers is as follows.

A powdery semi-finished product is prepared from the medlar fruit, previously blanched, dried by infrared rays at an air temperature of 65-75 ° C to a humidity of 6-7%, cooled, milled on a hammer mill with a classifier, sieved on a sieve with a mesh diameter of 35 μm, which is mixed with sugar powder in a ratio of 1: 3, the resulting mixture is mixed with part of the fat taken in an amount of about 85% of its total for 10 minutes, after which a prescription amount of dried milk, baked milk and the remaining parts of sugar are added hydrochloric powder and fat recipe with the following ratio of components, wt.%:

Powdery semi-finished product from medlar 5.0-10.0 Milk powder 9.0-10.0 Zhenka 2.0-2.2 Non-lauric type vegetable fat 38.0-39.0 Powdered sugar Rest

Then everything is mixed until a uniform distribution of the components in the total mass. After which the finished mass with a mass fraction of moisture of 0.5-1% is molded at a temperature of 28-30 ° C.

The wafer filling prepared according to the specified recipe and technology, in comparison with the prototype, has a reduced sugar content and energy value, increased nutritional value, original aroma and taste without additional flavoring and citric acid.

The method is illustrated by the following examples.

Example 1

Obtaining a powdered semi-finished product is as follows. The fruits of medlar are blanched beforehand, dried with infrared rays at a temperature of 70 ° C to a moisture content of 6.0%, cooled and ground in a hammer mill with a classifier, and then sieved on a sieve with a mesh diameter of 35 μm.

A powder mixture is prepared in a mixer, for this a powdery semi-finished product from the medlar fruit in the amount of 12.5 kg (5.0%) is mixed with powdered sugar in a ratio of 1: 3. The resulting mixture in an amount of 50 kg is mixed with a portion of fat taken in an amount of 80.75 kg (85% of its total amount) for 10 minutes, then 22.5 kg (9.0%) of milk powder is added, 5.0 kg (2.0%) of burning and the remaining parts of powdered sugar - 77.5 kg and fat - 14.25 kg, recipe components in the following ratio, wt.%:

Powdery semi-finished product from medlar 5,0 Milk powder 9.0 Zhenka 2.0 Non-lauric type vegetable fat 38,0 Powdered sugar 46.0

Then everything is mixed until a uniform distribution of the components in the total mass. Then the finished mass with a mass fraction of moisture of 0.5% is molded at a temperature of 30 ° C.

Compared to the prototype, the wafer filling prepared according to the specified recipe and technology has a lower sugar content and energy value, increased nutritional value, original aroma and taste. The mass fraction of sugar compared with the prototype is reduced by 5.8%, energy value by 1.1%. The data of organoleptic, physico-chemical indicators, nutritional and biological values are presented in the table.

Example 2

The filling is prepared analogously to example 1, but the powdery semi-finished product from the medlar fruit is dried with infrared rays at a temperature of 68 ° C to a moisture content of 6.6% and in an amount of 18.75 kg (7.5%) is mixed with powdered sugar in a ratio of 1: 3. The resulting mixture in an amount of 75 kg is mixed with part of the fat in an amount of 81.81 kg (85% of its total amount) for 10 minutes, then 23.75 kg (9.5%) of milk powder is added, 5.25 kg (2 , 1%) burnt and the remaining parts of powdered sugar - 49.75 kg and fat - 14.44 kg, recipe components in the following ratio, wt.%:

Powdery semi-finished product from medlar 7.5 Milk powder 9.5 Zhenka 2.1 Non-lauric type vegetable fat 38.5 Powdered sugar 42,4

Then everything is mixed until a uniform distribution of the components in the total mass. Then the finished mass with a mass fraction of moisture of 1.0% is molded at a temperature of 28 ° C.

In the prepared filling, the mass fraction of sugar compared to the prototype is reduced by 8.4%, energy value by 4.4%. The data of organoleptic, physico-chemical indicators, nutritional and biological values are presented in the table.

Example 3

The filling is prepared analogously to example 1, but the powdery semi-finished product from the medlar fruit is dried by infrared rays at a temperature of 65 ° C to a moisture content of 7.0% and in an amount of 25.0 kg (10.0%) is mixed with powdered sugar in a ratio of 1: 3. The resulting mixture in an amount of 100 kg is mixed with a portion of fat in an amount of 82.9 kg (85% of its total) for 10 minutes, then 25.0 kg (10.0%) of milk powder is added, 5.5 kg (2 , 2%) burnt and the remaining parts of powdered sugar - 22.0 kg and fat - 14.6 kg, prescription components in the following ratio, wt.%:

Powdery semi-finished product from medlar 10.0 Milk powder 10.0 Zhenka 2.2 Non-lauric type vegetable fat 39.0 Powdered sugar 38.8

Then everything is mixed until a uniform distribution of the components in the total mass. Then the finished mass with a mass fraction of moisture of 1.85% is molded at a temperature of 28 ° C.

In the prepared filling, the mass fraction of sugar in comparison with the prototype is reduced by 10.9%, energy value by 7.6%. The data of organoleptic, physico-chemical indicators, nutritional and biological values are presented in the table.

Drying the medlar fruit with infrared rays at a temperature of 65-75 ° C to a moisture content of 6-7% promotes their effective grinding to a powder state with high dispersion (particles with a size of 15-20 microns are 85-90%), gives them a pleasant aroma and taste without change colors, while ensuring the preservation of biologically active substances of processed raw materials.

Drying the fruits of medlar with a more severe regime and for a longer time leads to their darkening and the formation of by-products that worsen the quality of the finished product, as evidenced by an unpleasant burnt smell and aroma.

When adding powdered semi-finished product from medlar and burnt in quantities of less than 5 and 2% (respectively), the effect of aromatization of the product is not achieved, a pleasant sour taste is not felt, the color of the filling does not acquire a brown tint.

An increase in the dosage of powdered semi-finished product from medlar more than 10.0% leads to a significant increase in the viscosity of the filling, its uneven distribution over the surface of wafer sheets

Thus, the use of the proposed method allows to improve the quality of the filling for wafers, namely, to increase its nutritional value by enriching the mass with natural powder semi-finished product from medlar having a rich chemical composition, reduce sugar content, calorie content, cost of the product, to obtain products with a specific taste and aroma , pleasant color, biologically active substances (vitamins, minerals) and dietary fiber, this improves the quality of finished products, expands the range ypuskaemoy products.

Claims (1)

A method of producing a filling for wafers, characterized in that a powdery semi-finished product is prepared from medlar fruit, previously blanched, dried by infrared rays at an air temperature of 65-75 ° C to a moisture content of 6-7%, cooled, crushed on a hammer mill with a classifier, sifted on a sieve with a mesh diameter of 35 μm, which is mixed with powdered sugar in a ratio of 1: 3, the resulting mixture is mixed with part of the fat taken in an amount of about 85% of its total for 10 minutes, after which the recipe is added . Urnoe amount of milk powder and the remaining part zhzhenki powdered sugar and fat in the following ratio Rx components, wt%: Powdery semi-finished product from medlar 5.0-10.0 Milk powder 9.0-10.0 Zhenka 2.0-2.2 Non-lauric type vegetable fat 38.0-39.0 Powdered sugar Rest, everything is mixed until the components are distributed evenly in the total mass, after which the finished mass with a mass fraction of moisture of 0.5-1% is molded at a temperature of 28-30 ° C.