RU2355172C2 - Confectioner's flour goods - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention can be used for preparation waffle confectioner's goods based on formed waffles of waffle biscuit type with aerated and milk filing of confectioner's masses with coating chocolate. Confectioner's flour good contains a waffle case in the form of hollow geometric figure with flat basement with thickness of 1.5-2.0 mm. The filling is added to the case, the confectioner's mass filling is 15-23% of moisture.

EFFECT: quality improvement of finished product.

9 cl, 1 dwg, 3 tbl, 6 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of wafer confectionery products based on molded wafers such as wafer biscuits with filling that can be glazed with chocolate icing.

A flour product is known, which is a body made in the form of a hollow geometric shape - a cup molded from a chocolate shell, inside of which there is a waffle shell that repeats the shape of a chocolate shell, in which a filling made of two types of praline mass located in chocolate a wafer cup in layers, and for the pralin mass of the lower layer use granulated sugar, the kernel of the pistachio nut roasted grated, fats with a melting point of 30-32 ° C, dried milk ennoe, lactose, tokomiks and praline for mass topsheet use white chocolate, roasted cashew core mass, fat tokomiks, followed by placement of dried whole kernel pistachio nut surface on the filled chocolate-filling wafer cup. RU 2277343, IPC A23G 3/00, 2006.06.10.

However, these confectionery products have fillings with a traditional praline flavor, which does not provide the organoleptic properties of sweets at the proper level and limits the range of products. In addition, traditionally in products containing a waffle shell, the dimensions of the shells are such that they act as an independent element with a pronounced flour taste. The form of execution in the form of a cup leaves the filling open on one of the surfaces of the product, which negatively affects the shelf life.

Closest to the technical nature of the claimed invention is a confectionery product, which is a body glazed with chocolate icing, made of a waffle shell, in the form of a hollow three-dimensional geometric figure, molded from two pairwise connected blanks in the form of hemispheres and a filling of fondant candy mass made of granulated sugar; coconut oil; molasses; milk powder; cocoa powder; cognac; essences; wheat flour; maize starch; vegetable oil; soy flour; salts; food soda; lecithin. RU 21401626, A23G 3/00, 1999.10.27.

However, the shape of the wafer shell in the form of a sphere has an increased tendency to deformation during storage due to the small area of contact of the spherical surface to the plane. To maintain shape, as a rule, products are placed in special containers. If the products are stored in containers that do not correspond to their shape, in addition to the tendency to increased deformation of the product, containers of increased volume must be made.

The disadvantages of this method are the low organoleptic properties of the products and the taste of the products due to the use of traditional cream fillings, which limits the range of confectionery products of this type.

The task of the invention is the creation of a flour confectionery product made of molded wafer shells in the form of a hollow volumetric geometric figure with a flat base, improved quality, in particular, structural and mechanical properties of the finished product.

The technical result is:

A) in improving the shape retention during storage of wafer products, reducing their crumbling at a very small thickness of the products due to their execution from molded wafer shells in the form of a hollow volumetric geometric figure with a flat bottom and fillings with certain moisture indicators;

B) in improving the organoleptic properties of the product:

- by obtaining a new taste of a product of this type by almost completely eliminating the flour taste,

- by improving the appearance of the product due to its implementation in the form of two interconnected workpieces, which are a hollow volumetric geometric figure with a flat base, the wall thickness of which is 1.5-2.0 mm. This embodiment allows to produce a flat product in a closed case, the outline of which gives the product some originality;

B) to increase the shelf life of products;

D) in expanding the range of products.

The technical result is achieved by the fact that the confectionery product is flour, characterized in that it contains a body of wafer shell made of semi-finished flour made in the form of a hollow volumetric geometric figure with a flat base, the wall thickness of which is 1.5-2.0 mm, consisting of two interconnected preforms, as well as a filling placed in the body with a moisture content of 15-23%, while the filling is made of whipped confectionery mass and milk confectionery mass and is located in each of the blanks in layers.

At the same time, in the confectionery product, flour flour for wafer billets can be made of a composition containing water, premium wheat flour, salt, baking soda, lecithin, vegetable oil, melange and enzyme in the following ratio, wt.%:

Premium wheat flour 44.31-46.87 Melange 2.01-2.68 Soybean oil 0.25-0.32 Lecithin 0.17-0.20 Baking soda 0.12-0.14 Food salt 0.12-0.13 Enzyme 0.02 Water rest

Moreover, in the confectionery product, the flour filling is made of whipped confectionery mass and milk confectionery mass and is located in each of the blanks in layers.

Moreover, in a confectionery product, glaze is used to cover the body in an amount of 19-21 wt.% Of the total weight of the product.

At the same time, in the flour confectionery product, the milk mass can be made from a composition containing molasses, whole condensed milk, butter, bioinvert, edible salt, vanillin in the following ratio of components, wt.%:

Syrup 47.49-49.14 Whole condensed milk 41.24-44.14 Butter 7.89-9.11 Food salt 0.4-0.5 Bioinvert 0.05-0.08 Vanillin 0,03

Moreover, in a confectionery product flour whipped mass can be made from a composition containing vegetable cream, invert syrup, vanillin in the following ratio, wt.%:

Vegetable cream 78.89-81.70 Invert syrup 18.26-21.08 Vanillin 0.03-0.04

Moreover, in a flour confectionery product, the whipped mass can be made of a composition containing citric acid, granulated sugar, molasses, pectin, sorbitol, butter, egg white, whole condensed milk, maltodextrin, flavoring in the following ratio, wt.%:

Sodium citrate 0.69-0.74 Citric Acid 0.61-0.66 Granulated sugar 30.42-32.24 Pectin 1.05-1.11 Syrup 16.84-18.67 Sorbitol 1.64-1.98 Butter 7.82-9.56 Egg white 5.86-7.98 Whole condensed milk 3.04-4.08 Maltodextrin 0.49-0.62 Flavoring 0.03-0.04 Water rest

At the same time, in a flour confectionery product, the whipped mass is made of a composition containing molasses, water, granulated sugar, agar, potassium sorbate, butter, whole condensed milk, egg white, vanillin in the following ratio of components, wt.%:

Syrup 40.26-42.98 Granulated sugar 12.64-14.96 Agar 0.57-0.65 Potassium sorbate 0.18-0.23 Butter 18.36-21.04 Whole condensed milk 8.87-10.14 Egg white 4.89-6.46 Vanillin 0.03-0.04 Water rest

At the same time, in the confectionery product, the flour coating of glaze contains the kernel of the nibs in the amount of 15-26% of the total weight of the product.

The inventive flour confectionery product differs from the known one in the form of the product, as well as the thickness of the wafer blanks and the properties of the filling, in particular humidity, which provide improved strength and appearance of the finished product. The product does not crumble, does not get wet when filled with filling, its contents do not leak and are not squeezed out. This is achieved by the fact that the wall thickness of the wafer blanks is small enough, but sufficient so that the moisture from the filling, passing into the wafer blanks, makes them soft and saturated, and when using the product, the waffle taste is not felt. At the same time, the shell structure becomes sufficiently strong, which allows to increase the resistance of products to mechanical stress and reduce deformation during storage and transportation, increasing the shelf life of sweets up to 1 year.

The invention is illustrated by a drawing depicting a confectionery product, and examples of this product.

The drawing shows a confectionery product, consisting of 2 halves, in the context, where 1 is a coating representing a layer of chocolate glaze with a nut; 2 - an element of a wafer billet formed from a semi-finished flour product, 3 - a layer of filling from a whipped mass, 4 - a layer of filling from a milk mass.

Table 1 No. Components The composition of the wafer blanks, wt.% one 2 3 one Premium wheat flour 46.87 44.31 45.51 2 Melange 2.68 2.01 2.11 3 Soybean oil 0.32 0.25 0.28 four Lecithin 0.17 0.2 0.17 5 Baking soda 0.14, 0.12 0.13 6 Food salt 0.12 0.13 0.13 7 Water 49.68 52.96 51.65 8 Enzyme Alfamalt 0.02 0.02 0.02

The inventive products according to examples 1-6 are prepared according to the recipe for products "Rulada". For the fillings, a milk confectionery mass and whipped masses based on protein, vegetable cream and pectin are used.

Example 1

The inventive confectionery product is made as follows.

Preparation of raw materials and semi-finished products is carried out in accordance with the technological instruction "Preparation of raw materials and semi-finished products for production".

For the preparation of wafer blanks for the shell, the recipe components of compositions 1 are used, table 1.

First, a concentrated emulsion is prepared by sequentially loading 7.8 kg (2.68%) of melange, 0.93 kg (0.32%) of soybean oil, 0.51 kg (0.17%) of lecithin, 0.38 kg (0 , 14%) baking soda, 0.81 kg (0.12%) of salt, 0.067 kg (0.02%) of the enzyme Alfamalt and stirring for 30-50 minutes, then 17.41 kg (5.0%) are added. ) water from the total amount of dough being kneaded and mixed for another 5 minutes, the prepared emulsion is filtered through a sieve with a mesh diameter of 2.5 mm. The humidity of the emulsion is 90-93%.

The wafer dough is prepared by mixing the filtered concentrated emulsion, 133.23 kg (44.68%) of water with a temperature of 8-10 ° C and 136.67 kg (46.87%) of flour. The finished dough is filtered through a sieve with a mesh diameter of 2-3 mm and pumped into an intermediate container. The temperature of the finished dough is not higher than 20 ° C, humidity 58-65%.

The finished dough is dosed on the surface of the mold, pressed with a second plate and automatically baked for 2.5 minutes. Humidity of wafer blanks after baking 3.5%. During storage, humidity is not more than 4.4%.

At the same time, milk and whipped fillings are prepared.

For the preparation of milk filling, the prescription components of the compositions of Table 1 are used.

For this, the recipe components are boiled 45.84 kg (49.14%) molasses, 44.21 kg (41.24%) condensed milk, 8.5 kg (9.11%) butter on a universal cooking apparatus to a temperature of 110 ° FROM. Then the boiled mass is placed in a vacuum installation, where steam is separated from the mass and flavor additives are introduced - 0.47 kg (0.4%) food salt, 0.072 kg (0.08%) bioinvert, 0.031 kg (0.03%) vanillin. Humidity of the milk mass is 15%.

For the preparation of whipped protein-based toppings, the recipe components of Table 7 are used.

First, agar-sugar-syrup syrup is prepared by boiling 167.18 kg (14.96%) of granulated sugar, 6.89 kg (0.65%) of agar previously soaked in water, and 459.23 kg (40.26 %) molasses and 77.19 kg (7.0%) of water. Before the end of boiling the agar-sugar-syrup syrup, a preservative is introduced into it in the form of an aqueous solution of 2.66 kg (0.23%) of potassium sorbate dissolved in 5.32 kg (0.5%) kg of water, and boiling of agar-sugar syrup is carried out to a solids content of 84%. Moreover, the content of reducing substances is 15%. The boiled syrup is filtered and cooled to a temperature of 90 ° C and served in whisking in turbomix with 72.08 kg (6.46%) of egg white and whisked for 3.5 minutes at an inert gas pressure of 3.5 bar to form a lush foam. The whipped mass is pumped to the second turbomix at a low speed, 99.01 kg (8.87%) of condensed milk, 235.08 kg (21.04%) of pre-softened butter, are dosed here, 0.33 kg (0 , 03%) vanillin. The content of reducing substances of the mass of 16%. Humidity of the mass is 19%, density is 780 kg / m ³ .

Halves of wafer billets are filled with the prepared filling from the whipped mass and a soft milk mass is applied in the form of a second layer with a layer ratio of 5: 1. The resulting filling layers are cooled at a temperature of 4-8 ° C for 1.5 minutes. After that, the layers are glued and sent under a pressing roller, pressing them.

table 2 Components The compositions of the milk filling, wt.% The compositions of the whipped fillings, wt.% one 2 3 four 5 6 7 8 one Syrup 49.14 47.49 - - 18.67 16.84 40.26 42.98 2 Whole condensed milk 41.24 44.14 - - 3.04 4.08 8.87 10.14 3 Butter 9.11 7.89 - - 9.56 7.82 21.04 18.36 four Food salt 0.4 0.4 - - - - - - 5 Bioinvert 0.08 0.05 - - - - - 6 Vanillin 0,03 0,03 0,03 0.04 - - - 7 Vegetable cream - - 78.89 81.7 - - - - 8 Invert syrup - - 21.08 18.26 - - - - 9 Sodium citrate - - - - 0.69 0.74 - - 10 Citric Acid - - - - 0.66 0.61 - - eleven Granulated sugar - - - - 30,42 32.24 14.96 12.64 12 Pectin - - - - 1.05 1,11 - - 13 Agar - - - - - - 0.65 0.57 fourteen Potassium sorbate - - - - - - 0.23 0.18 fifteen Egg white - - - - 5.86 7.98 6.46 4.89 16 Sorbitol - - - - 1.98 1,64 - 17 Water - - - - 27.42 26.41 7.5 10,2 eighteen Maltodextrin - - - - 0.62 0.49 - - 19 Fragrance "Strawberry" - - - - 0,03 0.04 - -

Then the products are coated with chocolate-milk glaze in an amount of 50 wt.% Of the total weight of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

Example 2

The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1. Humidity of wafer blanks after baking 3.5%.

The milk mass for the filling is prepared according to composition 2 of table 2.

Humidity of the milk mass is 15%.

The whipped mass for the filling is prepared according to composition 8 of Table 2.

Humidity of the whipped mass of 20%, density of 780 kg / m ³ .

Then, the products are coated with chocolate in an amount of 30 wt.% Of the total weight of the product and walnut kernel hazelnuts in the amount of 26 wt.% Of the total weight of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

Example 3

The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 3 of table 1, and the milk mass for filling is prepared according to composition 2 of table 2.

The moisture content of the obtained milk mass is 16%.

The whipped mass based on vegetable cream for the filling is prepared according to composition 3 of Table 2.

To obtain it, whip 331.14 kg (78.89 wt.%) Of vegetable cream along with 100.25 kg (21.08 wt.%) Of invert syrup and 0.17 kg (0.03 wt.%) Of vanillin 6-9 ° C. The resulting whipping mass has good uniformity and increased ductility without cracking effect. Humidity of the whipped mass - 21%.

Halves of wafer billets are filled with the prepared filling from the whipped mass and a soft milk mass is applied in the form of a second layer with a layer ratio of 5: 1. The resulting fillings are cooled at a temperature of 8 ° C for 1.5 minutes. After that, the layers are glued and sent under a pressing roller, pressing them.

Then, the products are coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product and the hazelnut kernels in the amount of 20 wt.% Of the total weight of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

Example 4

The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 1 of table 1.

The dairy mass for the filling is prepared according to composition 1 of Table 2, and the whipped mass based on vegetable cream for the filling is prepared according to the composition of 4 Table 2.

The moisture content of the milk mass obtained is 17%.

Humidity of the resulting whipped mass of 20%.

Cooked products are coated with chocolate in the amount of 30 wt.% Of the total mass of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

Example 5

The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1.

The milk mass for the filling is prepared according to composition 2 of table 2.

Humidity 15%.

The pectin-based whipped mass for the filling is prepared according to composition 5 of Table 2.

First, syrup is prepared by boiling (25.17 wt.%) Granulated sugar, (18.67 wt.%) Molasses, a mixture of (1.05 wt.%) Pectin with (5.25 wt.%) Sugar, (0 66 wt.%) Citric acid and (0.69 wt.%) Sodium citrate dissolved in (27.42%) water. Before the end of boiling the syrup, sorbitol (1.98 wt.%) Is introduced into it, and boiling of the syrup is carried out to a dry matter content of 85%. The resulting syrup is cooled to 90 ° C and churned for 10 minutes with (5.86 wt.%) Egg white, (3.04 wt.%) Whole milk condensed, (9.56 wt.%) Butter and finally whipping inject (0.03 wt.%) flavor "Strawberry" and (0.62 wt.%) maltodextrin to obtain a lush homogeneous mass. Humidity 23%.

Halves of wafer billets are filled with the prepared filling from the whipped mass and a soft milk mass is applied in the form of a second layer with a layer ratio of 5: 1. The resulting fillings are cooled at a temperature of 8 ° C for 1.5 minutes. After that, the layers are glued and sent under a pressing roller, pressing them.

Then the products are coated with chocolate in the amount of 50 wt.% Of the total mass of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

Example 6

The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1.

The milk mass for the filling is prepared according to composition 2 of table 2. Humidity 17%.

The pectin-based whipped mass for the filling is prepared according to composition 6 of Table 2. Humidity 20%.

Halves of wafer blanks are filled with the prepared filling from the whipped mass and a soft milk mass is applied in the form of a second layer with a layer ratio of 1: 1. The resulting fillings are cooled at a temperature of 8 ° C for 1.5 minutes. After that, the layers are glued and sent under a pressing roller, pressing them.

Then, the products are coated with chocolate-milk glaze in an amount of 30 wt.% Of the total weight of the product and hazelnut kernels in the amount of 15 wt.% Of the total weight of the product. Organoleptic properties are given in table.3. The shelf life of products is 3 months.

The following raw materials were used for the manufacture of products: GOST 26574-85 wheat flour, GOST 21-94 granulated sugar, GOST 5194 starch syrup, GOST 37 butter, condensed milk GOST 2903, egg white in accordance with TU 10.02.01.70-88, GOST melange 2858-82, agar GOST 16280-88, lecithin TU 9146-006-00371185-93, food salt GOST 13830-91, baking soda GOST 2156-76, vanillin GOST 16599-71, chocolate glaze OST 10-093-87, butter soybean GOST 7825-96, citric acid GOST 908-79, sodium citrate GOST 22280-76; invert syrup GOST5903-77, monoglycerides SanPiN 2.3.2.1078-01, sorbitol SanPiN 2.3.2 1078-01, maltodextrin SanPiN 2.3.2.1078-01, pectin GOST 29186-91, enzyme San PiN 2.3.2.1078-01, Bioinvert San PiN 2.3 .2.1078-01, vegetable cream San PiN 2.3.2.1078-01.

Table 3 No. Organoleptic indicators Characteristic one Taste and smell Subtle aroma, combined with a delicate and pleasant taste of milk and whipped filling, glaze and (if coated) nuts, soft and soaked waffles, and when using the product, the waffle taste is not felt 2 The form Case made of wafer billet in the form of a hollow volumetric geometric figure with a flat base, the shape is well preserved during long-term storage 3 Surface: color Dry, without cracks, lack of open joints and traces of filling. No signs of greasy bloom. Shiny, matching the color of the glaze. four Shelf life 3 months

Thus, flour confectionery products have an unusual taste and original shape, which expands the range of flour confectionery products.

Claims (8)

1. Flour confectionery product, characterized in that it contains a wafer shell made of semi-finished flour made in the form of a hollow geometric figure with a flat base, the wall thickness of which is 1.5-2.0 mm, consisting of two connected between billets, as well as a filling placed in the body with a moisture content of 15-23%, while the filling is made of whipped confectionery mass and milk confectionery mass and is located in each of the blanks in layers. 2. The flour confectionery product according to claim 1, characterized in that the semi-finished flour product for wafer billets is made of a composition containing water, premium wheat flour, salt, baking soda, lecithin, vegetable oil, melange and an enzyme in the following ratio of components, wt.%:
Premium wheat flour 44.31-46.87 Melange 2.01-2.68 Soybean oil 0.25-0.32 Lecithin 0.17-0.20 Baking soda 0.12-0.14 Food salt 0.12-0.13 Enzyme 0.02 Water Rest 3. Flour confectionery product according to claim 1, characterized in that it contains a coating of glaze taken in an amount of 20-50 wt.% Of the total weight of the product. 4. Flour confectionery product according to claim 1, characterized in that the filling is made from a milk mass containing molasses, whole condensed milk, butter, bioinvert, edible salt, vanillin in the following ratio of components, wt.%:
Syrup 47.49-49.14 Whole condensed milk 41.24-44.14 Butter 7.89-9.11 Food salt 0.4-0.5 Bioinvert 0.05-0.08 Vanillin 0,03 5. Flour confectionery product according to claim 1, characterized in that the filling is made from a whipped mass containing vegetable cream, invert syrup, vanillin in the following ratio of components, wt.%:
Vegetable cream 78.89-81.70 Invert syrup 18.26-21.08 Vanillin 0.03-0.04 6. Flour confectionery product according to claim 1, characterized in that the filling is made from a whipped mass containing citric acid, granulated sugar, molasses, pectin, sorbitol, butter, egg white, whole condensed milk, maltodextrin, flavoring in the following ratio components, wt.%:
Sodium citrate 0.69-0.74 Citric Acid 0.61-0.66 Granulated sugar 30.42-32.24 Pectin 1.05-1.11 Syrup 16.84-18.67 Sorbitol 1.64-1.98 Butter 7.82-9.56 Egg white 5.86-7.98 Whole condensed milk 3.04-4.08 Maltodextrin 0.49-0.62 Flavoring 0.03-0.04 Water Rest 7. Flour confectionery product according to claim 1, characterized in that the filling is made from a whipped mass containing molasses, water, granulated sugar, agar, potassium sorbate, butter, whole condensed milk, egg white, vanillin in the following ratio of components, wt.%:
Syrup 40.26-42.98 Granulated sugar 12.64-14.96 Agar 0.57-0.65 Potassium sorbate 0.18-0.23 Butter 18.36-21.04 Whole condensed milk 8.87-10.14 Egg white 4.89-6.46 Vanillin 0.03-0.04 Water Rest 8. A confectionery product, flour according to claim 3, characterized in that the coating of glaze contains the kernel of the nibs in the amount of 15-26 wt.% Of the total weight of the product.