RU2322065C1 - Composition for preparing of filler for confectioneries with wafer layer - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: composition contains flour from non-standard plant additives, sugar powder, hydrogenated fat, cocoa powder, vanilla powder, and crumbs. Flour of non-standard plant additives is flour of extrudate produced from mixture of chick pea groats and manna-croup used in the ratio of 1:1. Also, dried fat-free milk is additionally introduced into milk.

EFFECT: increased nutrient and biological value and reduced content of saccharose in said composition.

1 tbl, 3 ex

Description

The invention relates to the food industry and can be used as a composition for the preparation of filling in the manufacture of confectionery with a waffle layer, for example, waffles, sweets, cakes.

The closest in technical essence and the achieved result is a composition for preparing a filling for confectionery with a waffle layer (patent No. 2083117, RF, publ. 07/10/1997, Bull. No. 19), containing icing sugar, hydro fat, cocoa powder, vanilla icing, crumbs, barley malt flour and barley sprouts flour.

The disadvantage of this composition is the insufficiently high nutritional and biological value of the product, the high content of sucrose.

The technical task of the invention is to improve the quality of the finished filling, increase its nutritional and biological value, reduce sucrose, expand the range of flour confectionery products of improved composition.

The technical problem is achieved by the fact that in the composition for the preparation of fillings for confectionery with a waffle layer containing flour from non-traditional vegetable additives, powdered sugar, hydro fat, cocoa powder, vanilla powder and crumbs, the new is that as a flour from non-traditional vegetable Additives use extrudate flour from a mixture of chickpea and semolina in a 1: 1 ratio in an amount of 5.28-15.73%, while additionally skimmed milk powder in an amount of 2.74-2.76% is added to it, with the following component ratios in, wt.%:

Flour of extrudate from a mixture of chickpea and semolina 5.28-15.73 Powdered sugar 34.19-44.28 Cocoa powder 4.19-4.22 Skimmed milk powder 2.74-2.76 Hydro fat 33.09-33.33 Vanilla powder 0.66-0.67 Baby 9.40-9.46

The technical result consists in improving the quality of the finished filling, increasing the nutritional and biological value, reducing the content of carbohydrates (sucrose).

The extrudate flour from a mixture of chickpea and semolina has a color from cream with a yellow tint to yellow, has a pleasant taste and smell, contains all the essential amino acids, is a good source of vitamins (B ₁ , B ₂ , B ₆ , PP) and micro and macronutrients, it contains calcium, phosphorus and magnesium, which are in it in a ratio favorable for the human body (1: 1.7: 0.68).

Skimmed milk powder has a high protein content (up to 40%), balanced in amino acid composition, so its introduction in the amount of 2.74-2.76% contributes to a significant increase in the biological value of the composition for the filling.

The joint use of extrudate flour from a mixture of chickpea and semolina and skimmed milk in the composition for the preparation of fillings for confectionery products with a wafer layer increases their nutritional and biological value, reduces the sugar content of products, improves the quality of the product.

The filling is prepared as follows: powdered sugar cooled to 20-23 ° С hydrogir (85% of the total amount) and a recipe mixture consisting of crumbs, milk powder, cocoa powder, extrudate flour from a mixture of chickpea and semolina in the ratio 1: 1, vanilla powder, in the last turn, in order to obtain the desired viscosity of the filling, the remaining amount of hydro-fat in the molten state is loaded and the mass is kneaded to a homogeneous consistency for 15-20 minutes in the following ratio of components, wt.%:

Flour of extrudate from a mixture of chickpea and semolina 5.28-15.73 Powdered sugar 34.19-44.28 Cocoa powder 4.19-4.22 Skimmed milk powder 2.74-2.76 Hydro fat 33.09-33.33 Vanilla powder 0.66-0.67 Baby 9.40-9.46

The resulting mixture is immediately used as a filling for confectionery with a waffle layer.

The absence of high temperatures in the preparation of the filling allows you to save almost without change all the biologically active substances of dried milk and flour extrudate.

The use of extrudate in the composition for filling flour from a mixture of chickpea and semolina and skimmed milk makes it possible to obtain a product with a pleasant smell and taste, high nutritional value, with the content of all essential amino acids.

Obtaining a filling for confectionery with a waffle layer is illustrated by the following examples.

Example 1. 44.28 kg of powdered sugar, 28.33 kg of hydro-fat cooled to 22 ° C (85% of the total amount) and a recipe mixture consisting of 9.46 kg of crumbs, 2.76 kg of skimmed milk powder are loaded into the mixer 4.22 kg of cocoa powder, 5.28 kg of extrudate flour from a mixture of chickpea and semolina, 0.67 kg of vanilla powder, the last thing, to obtain the desired viscosity of the filling, load the remaining amount of fat 5.00 kg in the molten state and knead the mass to a homogeneous consistency for 20 minutes in the following ratio of components, wt.%:

Flour of extrudate from a mixture of chickpea and semolina 5.28 Powdered sugar 44.28 Cocoa powder 4.22 Skimmed milk powder 2.76 Hydro fat 33.33 Vanilla powder 0.67 Baby 9.46

The table shows the chemical composition, biological and energy value of the prototype and composition for the preparation of the filling for confectionery with a waffle layer.

Example 2. The technology for preparing the filling for confectionery with a wafer layer is similar to example 1, but the composition of the filling is as follows, wt.%:

Flour of extrudate from a mixture of chickpea and semolina 10.52 Powdered sugar 39.21 Cocoa powder 4.21 Skimmed milk powder 2.75 Hydro fat 33.21 Vanilla powder 0.67 Baby 9.43

Example 3. The technology for preparing the filling for confectionery with a wafer layer is similar to example 1, but the composition of the filling is as follows, wt.%:

Flour of extrudate from a mixture of chickpea and semolina 15.73 Powdered sugar 34.19 Cocoa powder 4.19 Skimmed milk powder 2.74 Hydro fat 33.09 Vanilla powder 0.66 Baby 9.40

The composition for preparing the filling prepared in examples 1-3 with the introduction of extrudate flour from a mixture of chickpea and semolina in the amount of 5.28-15.73% and skimmed milk powder in the amount of 2.74-2.76% has a higher biological and nutritional value and reduced energy value compared to the prototype.

The introduction of the filling for confectionery with a wafer layer of extrudate flour from a mixture of chickpea and semolina and skimmed milk allows enriching the filling with proteins, vitamins, macro- and microelements. The iron content increases 3.2 times, calcium 5.6 times, vitamin B ₁ 2.7 times, the biological value increases by 31%, the energy value decreases by 39 kcal compared to the prototype.

When less than 5.28% of the extrudate flour from a mixture of chickpea and semolina is introduced into the filling, the nutritional and biological value of the filling does not increase significantly, the consumption of powdered sugar and the cost of the product increase. When introducing into the filling more than 15.73% of the extrudate flour from the mixture of chickpea and semolina, the viscosity of the filling increases, its quality deteriorates.

The proposed composition of the filling will allow:

- improve the quality of finished products;

- increase nutritional and biological value;

- reduce the sugar content of the filling;

- expand the range of flour confectionery products with improved taste.

Comparative characteristics of the claimed composition with the prototype Components and performance of sample compositions Prototype The content of the components. Characteristic indicators, example one 2 3 Flour of extrudate from a mixture of chickpea and semolina - 5.28 10.52 15.73 Barley Malt Flour 13.83 - - - Barley Sprout Flour 0.62 - - - Powdered sugar 39.49 44.28 39.21 34.19 Cocoa powder 2.87 4.22 4.21 4.19 Skimmed milk powder - 2.76 2.75 2.74 Hydro fat 32.05 33.33 33.21 33.09 Vanilla powder 0.69 0.67 0.67 0.66 Baby 10.45 9.46 9.43 9.40 Content, g Squirrels 2.70 3.27 4.14 5.00 Fats 37.53 35.05 35.19 35.33 Carbohydrates 55.57 54.82 52.22 49.65 Alimentary fiber 2.41, 0.73 1.23 1,63 Macronutrients, mg:
calcium 9.3 41.5 46.7 51.9 phosphorus 64,2 65.5 74.6 83.7 magnesium 17.3 16,4 20.3 23.8 potassium 77 140 169 198 Trace elements, mg:
iron 0.83 1.82 2.26 2.69 Vitamins, mg: Vitamin B ₁ 0.04 0.05 0.08 0.11 Vitamin B ₂ 0.02 0,07 0.08 0.09 Vitamin PP 0.3 0.22 0.31 0.39 Biological value,% 36 63 65 67 Energy value, kcal 570 540 535 531

Claims (1)

Composition for the preparation of a filling for confectionery products with a waffle layer containing flour from non-traditional vegetable additives, powdered sugar, hydro fat, cocoa powder, vanilla powder and crumbs, characterized in that as the flour from non-traditional vegetable additives use extrudate flour from a mixture of chickpea and semolina in a ratio of 1: 1 in an amount of 5.28-15.73%, while additionally skimmed milk powder in an amount of 2.74-2.76% is added to it in the following ratios of components, wt.%: Flour of extrudate from a mixture of chickpea and semolina 5.28-15.73 Powdered sugar 34.19-44.28 Cocoa powder 4.19-4.22 Skimmed milk powder 2.74-2.76 Hydro fat 33.09-33.33 Vanilla powder 0.66-0.67 Baby 9.40-9.46