RU2374884C2 - Confectioner's flour goods - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to confectionary industry and can be used in production of wafer confectionary products. Flour confectionary good contains casing made of wafer sheets and fillers made of confectionary mass. Wafer sheets are made of beaten liquid wafer dough 1.0-2.0 mm high and filling confectionary mass is boiled mass with moisture content 13-17%.

EFFECT: obtained product allows to significantly increase storage time, decrease crumbiness due to goods shape and materials properties.

4 tbl, 8 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of flour confectionery.

A flour confectionery product is known, the body of which consists of wafer billets in the form of sheets with a filling located between them, while the wafer billets are made from semi-finished products containing melange, salt, soda and premium wheat flour, and the filling is made from a mixture containing powdered sugar , molasses and cooking from fruit and berry raw materials, waffle crumbs, cocoa powder, milk powder, citric acid, cinnamon and crumbs of the same wafers (RU 2035148 6, A21D 13/08, 1995.05.20).

A flour confectionery product coated with glaze is known, the body of which consists of wafer blanks in the form of sheets with a filling located between them, made from a confectionery mass, while the wafer blanks are made from dough for sugar wafers containing wheat flour, in which up to 90% wheat flour replaced by cereals with a particle size of more than 0.1 mm, sugar is partially or completely replaced by reducing sugar, and water, fat component, lecithin, milk powder, egg powder, salt, milk component and baking powder . Cereals can be, for example, corn, maize, oat or rice, etc., or any combination of two or more of the above (RU 2212798 7, A21D 13/08, A23G 3/00, 2003.09 .27).

However, in the product, the wafer sheets are made of dough containing cereals with a particle size of more than 0.1 mm, which makes the structure of the wafer sheets coarse, harder and crunchier. Wafer sheets with this structure quickly absorb moisture from the air, which affects their friability.

A flour confectionery product is known, the body of which consists of wafer blanks in the form of sheets and a filling located between them. At the same time, wafer sheets are made from semi-finished flour containing vegetable oil, lecithin, edible salt, baking soda and wheat flour, and the filling is made from a mixture containing powdered sugar, cooking oil, the milk component in the form of powdered milk and milk suspension obtained from fermented condensed whey and dry buttermilk, flavoring and aromatic additives (RU 2049408 6, A21D 13/08, 1995.12.10).

A flour confectionery product is known, which is a body glazed with chocolate icing, formed by two blanks in the form of wafer sheets made from a semi-finished flour product, and a confectionery mass located between them based on milk, consisting of whole milk of dry, fat-containing product, icing sugar, flavoring and flavoring additives - kernels of roasted grated nut (RU 2118095 6, A23G 3/00, 1998.08.27).

However, the body of known products is made of preforms that are traditional wafer sheets having a structure that softens when absorbing moisture from the filling, the friability of the wafer sheets decreases, during storage, the wafer sheets separate from the filling, and when bitten off, the sheets stretch, which reduces their organoleptic properties , and also limits the range of flour confectionery products of this type.

The objective of the invention is the creation of a flour confectionery product, consisting of thin wafer blanks made of knocked down biscuit dough, with a viscous filling with moisture located between them, allowing the filling to soak the wafer blanks, making them soft, crumbly with improved organoleptic properties, a new taste , increased shelf life, expanding the range of products.

The technical result achieved by the implementation of the claimed invention is to improve the quality of the confectionery product, due to the design of the product and the properties of the materials from which it is made, which can significantly increase the shelf life of products, while maintaining their friability, as well as expanding the arsenal of confectionery products.

The technical result is achieved in that a flour confectionery product, characterized in that it contains a body made of wafer sheets 1.0-2.0 mm high, and a filling, which is a boiled confectionery mass with a moisture content of 13-17%, wafer sheets made of whipped wafer batter using water, fat component, granulated sugar, egg powder, molasses, flavoring, flavoring, wheat flour in the following ratio, wt.%:

Water 11.72-15.34 Fat component 10.42-21.82 Granulated sugar 11.62-13.46 Egg powder 4.46-5.82 Syrup 2.32-3.26 Flavoring Additive 0.25-0.58 Flavoring 0.02-0.7 Premium wheat flour rest

Moreover, in the flour confectionery product, wafer sheets for the body can be made in the form of a circle or oval.

Moreover, in a flour confectionery product, the body of the product may be coated with glaze in the form of natural white or milk chocolate.

At the same time, in the flour confectionery product, the boiled confectionery mass can be made from molasses, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, food salt, milk caramel flavoring in the following ratio of components, wt.%:

Whole condensed milk 25.86-33.06 Vegetable fat 12.42-16.07 Sorbitol 5.70-7.23 Invert syrup 4.88-7.11 Monoglycerides 0.28-0.82 Food salt 0.5-0.6 Fragrance "Milk Caramel" 0.24-0.3 Syrup rest

At the same time, in the flour confectionery product, the boiled viscous confectionery mass can be made from molasses, granulated sugar, vegetable fat, water, lecithin, roasted milk, and “Milk Caramel” flavoring in the following ratio of components, wt.%:

Syrup 52.62-56.42 Granulated sugar 18.34-19.24 Vegetable fat 16.12-17.98 Water 7.05-7.86 Lecithin 1.02-1.14 Zhenka 0.81-0.92 Fragrance "Milk Caramel" 0.24

Moreover, in a flour confectionery product, the glaze coating may contain a glaze of a different color in an amount of 5 wt.% Of the total weight of the product.

Moreover, in a flour confectionery product in the manufacture of knocked dough, palm oil or butter, or margarine, or a mixture of these fats can be used as a fat component.

Moreover, in the flour confectionery product in the manufacture of knocked dough, cinnamon or food salt can be used as a flavoring additive.

Moreover, in a flour confectionery product, lecithin in an amount of 1.08-1.24 wt.% Of the total amount of the dough can be added to the knocked dough during production.

Moreover, in a flour confectionery product, a baking powder can be added to the knocked dough during production.

At the same time, in the flour confectionery product, sugar in the amount of 11.18-19.24 wt.% Of the total weight of the filling can be added to the boiled confectionery mass during manufacture.

Moreover, in the flour confectionery product, glycerin in the amount of 2.08 wt.% Of the total weight of the filling can be added to the boiled confectionery mass during manufacture.

The difference between the claimed flour confectionery and the known ones is that the case of the flour product is made of thin wafer billets made of biscuit dough, with a viscous filling located between the billets with a moisture content of 13-17%. At the same time, wafer billets are very thin in height (1-2 mm) and are made of biscuit dough with a fairly dense structure, which acquires softness during storage, as moisture from the filling passes into wafer billets. At the same time, products easily bite off, do not stretch, the filling does not separate from the wafer sheets, which is typical of traditional wafer products. Shelf life of products is 6 months. During this time, the filling has stable microbiological indicators.

Wafer blanks made from a prescription composition have improved organoleptic characteristics - uniform porosity, rich taste, creamy milk flavor. Humidity 5 ± 2%. Introduction to the dough for the manufacture of wafer sheets of cinnamon or salt in combination with the fragrance "Oil" allows you to give the product a spicy flavor and expand the range of products.

As for the structure and consistency of the filling, it has a viscous and soft consistency. Humidity of the filling is 13-17%. A filling with such humidity penetrates well into thin wafer blanks from biscuit dough, making them soft and soft, giving the product the taste of a biscuit cake, which allows you to expand the arsenal of flour confectionery products.

The broadening of the assortment and taste of products is facilitated by the use of krupka kernels in the product, as well as the glazing of product bodies with chocolate or chocolate-milk glaze, or white glaze, as well as a decor coating.

Preparation of raw materials and semi-finished products is carried out in accordance with TI-03-11-2000 "Preparation of raw materials and semi-finished products for production"

Initially, the fat component is held to a plasticized state and knocked down. Then they knock down water, granulated sugar, molasses and the downed fat component for 2-3 minutes. Then a prescription amount of egg powder is added to the crushed mass and, if necessary, an emulsifier is knocked down for 11 minutes, then flour and, if necessary, chemical disintegrants, flavoring and aromatic additives are added and knocked down for 2-3 minutes. The moisture content of the test is 20-22%.

After knocking the dough through a funnel, it is transferred to a molding device, where it is extruded in the form of tablets on a mesh tape, the billets are baked between two plates at a temperature of 140-180 ° C, after which the edge is cut off on the blanks to give the products the same diameter. The resulting products have a circle shape with a height of 1.0-2.0 mm Humidity after baking 3-7%.

Wafer filling is prepared by boiling the recipe components - molasses, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, salt - at a temperature of 108-110 ° С. Then, using a vacuum, they are separated from the mass of steam and aromatic additives are introduced. The mass with a solids content of 85 ± 2.0% is supplied to the intermediate tank, from where it is pumped to the storage tank for further use in production.

The compositions for the preparation of wafer blanks are shown in table 1. The compositions for the preparation of the filling are shown in table 2. Physico-chemical and organoleptic characteristics are shown in table 3. The microbiological parameters of the filling of the confectionery product during storage are shown in table 4.

For the manufacture of wafers, the following raw materials are used:

Butter - GOST 37-91; water GOST R 51232-98; palm oil TU 9141-017-00365517-2006; granulated sugar GOST 21-94; egg powder GOST 30363-96; molasses GOST 52060-2003; lecithin TU 9146-006-00371185-93; cinnamon GOST 29049-91; premium wheat flour - GOST R 52189-2003; whole condensed milk GOST 2903-78; vegetable fat - GOST 28414-89; sorbitol SanPiN 2.3.2. 1078-01; invert syrup GOST5903-77; Monoglycerides SanPiN 2.3.2. 1078-01; food salt GOST R51574-2000; baking soda GOST 2156-76; chocolate icing OST 10-260-2000; glycerin SanPiN 2.3.2; carbon ammonium salt GOST 9325-79; flavoring - SanPiN 2.3.2 1078-01; Margarine GOST R 52178-2003

No. Components Table 1
The composition of the wafer sheets in wt.% one 2 3 four 5 6 one Water 13.45 13.25 11.72 10.97 13.12 15.34 2 Palm oil 14.21 14.21 - - 7.92 12.96 3 Butter - - - 21.82 - - four Shortcrust pastry margarine - - 18.73 - 10,42 - 3 Granulated sugar 13.46 13.46 12.25 11.62 11.98 11.95 four Egg powder 5.32 5.32 4.75 5.82 4.69 4.46 5 Syrup 3.26 3.26 2.47 2,52 2,32 2.44 6 Lecithin 1.24 1.24 1.14 - 1.12 1,08 7 Food salt 0.3 - 0.43 0.58 0.42 - 8 Baking soda 0.2 - 0.2 0.19 0.2 - 9 Cinnamon - 0.25 - - - 0.3 10 Fragrance "Oil" 0,07 0,07 0.02 - 0.02 0,07 12 Coal ammonium salt - - 0.1 - 0.1 - eleven Premium wheat flour 48.49 48.94 48.19 46.48 47.69 51,4

table 2 No. Components The composition for the filling, in wt.% one 2 3 four 5 one Syrup 38.12 37.98 30.74 56.42 52.62 2 Condensed milk, whole 33.06 30.86 25.86 - - 3 Vegetable fat "Ertilak" 13.98 16.07 12,42 16.12 17.98 four Sorbitol 7.23 6.44 5.70 - - 5 Invert syrup 5.89 7.11 4.88 - - 6 Monoglycerides 0.82 0.74 0.28 - - 7 Food salt 0.6 0.5 0.5 - - 8 Glycerol - - 2.08 - - 9 Granulated sugar - - 11.18 18.34 19.24 10 Lecithin - - - 1,02 1.14 eleven Zhenka - - - 0.81 0.92 12 Water - - 6.12 7.05 7.86 13 Fragrance "Milk Caramel" 0.3 0.3 0.24 0.24 0.24

Example 1

The inventive confectionery product is made as follows. Initially, the preparation of raw materials. Raw materials and semi-finished products for the preparation of a confectionery product must meet the relevant requirements of the standards.

Masses for the manufacture of wafer blanks and fillings are prepared separately.

For the preparation of biscuit dough for wafer billets, use the recipe components of compositions 1, table 1.

For this, 96.19 kg (13.45 wt.%) Of water, 97.64 kg (13.46 wt.%) Of granulated sugar are knocked down, 23.66 kg (3.26 wt.%) Of molasses and pre-knocked 103 , 16 kg (14.21 wt.%) Palm oil for 2-3 minutes. Then add the prescription amount of 38.66 kg (5.32 wt.%) Of egg powder, 9.02 kg (1.24 wt.%) ) lecithin and churn for 11 minutes, then add 351.51 kg (48.49 wt.%) flour, 1.5 kg (0.2 wt.%) soda, 2.92 kg (0.3 wt.%) ) salt and 1.25 kg (0.07 wt.%) of the fragrance "Oil" and knock down for 2-3 minutes. The moisture content of the test is 22%.

To prepare a viscous filling, the recipe components of table 1 are used.

For this, the filling is prepared by boiling 187.42 kg (38.12 wt.%) Molasses, 162.65 kg (33.06 wt.%) Whole condensed milk, 68.77 kg (13.98 wt.%) Vegetable fat , 34.25 kg (7.23 wt.%) Sorbitol, 28.99 kg (5.89 wt.%) Invert syrup, 4.06 kg (0.82 wt.%) Monoglycerides, 2.94 kg (0 , 6 wt.%) Salt at a temperature of 108-110 ° C. Then, using a vacuum, they are separated from the mass of steam and 1.47 kg (0.3 wt.%) Of Milk Caramel flavor are added. The mass after vacuum with a temperature of 83 ° C and a dry matter content of 85.0% is supplied to the intermediate tank, from where it is pumped to the storage tank, from which the mass is taken to cover wafer billets. Humidity of the filling is 17%.

Then make the body of the confectionery. To do this, the dough is transferred through a funnel to a molding device, where it is pressed out in the form of tablets onto a mesh tape, the billets are baked between two plates at a temperature of 140 ° C, after which the billets are calibrated, cutting off the edge to give the billets a diameter of 50 mm. The moisture content of the workpieces is 7%.

A viscous filling is placed on one of the blanks with a height of 1.0 mm and covered with another blank. The moisture content of the product 9.5%. The energy value per 100 g of the product is 440.7 kcal. Proteins 6.11 g; fats 20.70 g; carbohydrates 58.19 g.

Example 2

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken in composition 2 of table 1 and for the filling taken in composition 2 of table 2. The height of the wafer blanks is 2 mm. Moreover, the dough for the manufacture of wafer billets contains a flavoring additive - cinnamon, palm oil as a fat component, and the body of the product contains a coating of chocolate glaze and a sprinkle of coconut flakes. While chocolate glaze take 43.0 wt.% From the total weight of the product, and coconut chips take 2.0 wt.% From the total weight of the product. Physico-chemical and organoleptic characteristics are given in table.3. The energy value per 100 g of the product is 440.7 kcal. Proteins 6.11 g; fats 20.70 g; carbohydrates 58.19 g.

Example 3

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken in composition 3 of table 1 and for the filling are taken in composition 2 of table 2. The height of the wafer blanks is 1.5 mm. Moreover, the dough for the manufacture of wafer billets contains a flavoring additive - salt, as a fat component - margarine, as well as additional carbon ammonium salt. The energy value of raw materials per 100 g of product is 445.4 kcal. Proteins 6.01 g; fats 21.66 g; carbohydrates 57.24 g.

Example 4

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken according to the composition 4 of table 1 and for the filling taken according to the compositions 3 of table 2. The height of the resulting blanks 2.0 mm Moreover, the dough for the manufacture of wafer billets contains a flavoring agent - salt, butter as a fat component, and in the preparation of the filling at the boiling stage, glycerin, granulated sugar and water are added. The energy value of raw materials per 100 g of product is 442.4. Proteins 6.01 g; fats 21.56 g; carbohydrates 56.96 g.

Example 5

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken in composition 4 of table 1 and for the filling taken in composition 4 of table 2. The height of the obtained blanks 1, mm The filling after boiling is a viscous syrupy mass. Moreover, the dough for the manufacture of wafer billets contains a flavoring agent - salt, butter as a fat component, and when preparing the filling at the boiling stage, molasses, granulated sugar, water, lecithin and roasting are added. The energy value of raw materials per 100 g of product is 462.0 kcal. Proteins 5.15 g; fats 22.42 g; carbohydrates 60.58 g.

Example 6

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken in composition 3 of table 1 and for the filling taken in composition 2 of table 2. The height of the wafer blanks is 1.5 mm. Moreover, the dough for the manufacture of wafer billets contains a flavoring additive - salt, as a fat component - margarine, as well as additional carbon ammonium salt. The energy value of raw materials per 100 g of product is 445.4 kcal. Proteins 6.01 g; fats 21.66 g; carbohydrates 57.24 g.

The body of the product contains a coating of chocolate glaze and a sprinkle of hazelnut kernels from a walnut kernel. While chocolate glaze take 42 wt.% Of the total weight of the product, and nuts take 4 wt.% Of the total weight of the product.

Example 7

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken according to the composition 6 of table 1 and for the filling taken according to the compositions 2 of table 2. The height of the wafer blanks is 2 mm. Moreover, the dough for the manufacture of wafer billets contains a flavoring additive - cinnamon. And as a fat component - palm oil. The energy value of raw materials per 100 g of product is 440.7 kcal. Proteins 6.11 g; fats 20.70 g; carbohydrates 58.19 g.

The body of the product contains a coating of chocolate glaze with a decor of white chocolate glaze placed on it. When this chocolate glaze take 22 wt.% From the total mass of the product, and white chocolate glaze take 5 wt.% Of the total mass of the product.

Example 8

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer blanks are taken according to the composition 5 of table 1 and for the filling taken according to the compositions 1 of table 2. The height of the wafer blanks is 2 mm. Moreover, the dough for the manufacture of wafer billets contains a mixture of fats - margarine and palm oil. The energy value of raw materials per 100 g of product is 449.2 kcal. Proteins 6.01 g; fats 22.52 g; carbohydrates 56.58 g.

Table 3
Physico-chemical and organoleptic indicators. Name of indicator Characteristic one 2 3 four 5 6 7 8 Mass fraction of moisture in the workpiece,% 7.0 5,0 6.0 6.0 3.0 7.0 6.0 5,0 Mass fraction of moisture of the filling in wt.% 17 fifteen 17 13 fifteen 16,0 17 fifteen Appearance The surface with a waffle pattern, on glazed products, the glaze is evenly distributed over the entire surface of the body, without cracks and delamination of the glaze from the body. The form Round Taste and smell Products have a pleasant, delicate texture with soft filling. Crispy properties are preserved throughout the entire process of storing wafers. Shelf life reaches 6 months. After such a shelf life, the product does not show signs of soaking and softening of the structure.

Table 4 Microbiological indicators of the filling of the confectionery during storage. Background 30 days 90 days 180 days KMAFANM, CFU / g (not more than 5 × 10 ⁴ ) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Pathogenic, including Salmonella (not allowed in 25 g) Not an update Not an update Not an update Not an update BGKP, CFU / g (not allowed in 0.1 g) Not an update Not an update Not an update Not an update Mold, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹

As follows from table 3, the moisture content of wafer blanks is lower than in the filling. In this case, moisture from the filling passes into the workpiece. Wafer billets do not get wet or warped, the filling does not delaminate and does not separate from the billets throughout the entire shelf life. It impregnates the workpieces, and the products become soft while maintaining friability. Products have an original taste, unlike the taste of traditional waffle products.

From table 4 it follows that the microbiological indicators of the filling in the products obtained by the claimed method do not change for 180 days, which allows to increase the safety of products up to 6 months.

Claims (12)

1. Flour confectionery product, characterized in that it contains a body made of wafer sheets 1.0-2.0 mm high, and a filling, which is a boiled confectionery mass with a moisture content of 13-17%, wafer sheets made of whipped liquid dough for wafers using water, fat component, granulated sugar, egg powder, molasses, flavoring, flavoring, wheat flour in the following ratio, wt.%:
Water 11.72-15.34 Fat component 10.42-21.82 Granulated sugar 11.62-13.46 Egg powder 4.46-5.82 Syrup 2.32-3.26 Flavoring Additive 0.25-0.58 Flavoring 0.02-0.7 Premium wheat flour rest
1.0-2.0 mm high, and the confectionery mass for the filling is a boiled mass with a moisture content of 13-17%. 2. Flour confectionery product according to claim 1, characterized in that the wafer sheets for the body are made in the form of a circle or oval. 3. Flour confectionery product according to claim 1, characterized in that the body of the product is coated with glaze in the form of natural, white or milk chocolate. 4. Flour confectionery product according to claim 1, characterized in that the boiled confectionery mass is made of molasses, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, food salt, milk caramel flavoring with the following components, wt. %:
Whole condensed milk 25.86-33.06 Vegetable fat 12.42-16.07 Sorbitol 5.70-7.23 Invert syrup 4.88-7.11 Monoglycerides 0.28-0.82 Food salt 0.5-0.6 Fragrance "Milk Caramel" 0.24-0.3 Syrup rest 5. Flour confectionery product according to claim 1, characterized in that the boiled viscous confectionery mass is made of molasses, granulated sugar, vegetable fat, water, lecithin, zhenka, Milk Caramel flavoring in the following ratio, wt.%:
Syrup 52.62-56.42 Granulated sugar 18.34-19.24 Vegetable fat 16.12-17.98 Water 7.05-7.86 Lecithin 1.02-1.14 Zhenka 0.81-0.92 Fragrance "Milk Caramel" 0.24 6. Flour confectionery product according to claim 3, characterized in that the coating of glaze contains a decor of glaze of a different color in an amount of 5 wt.% Of the total weight of the product. 7. Flour confectionery product according to claim 4, characterized in that in the manufacture of knocked dough, palm oil or butter, or margarine for shortcrust pastry, or a mixture of these fats is used as the fat component. 8. Flour confectionery product according to claim 1, characterized in that in the manufacture of knocked dough, cinnamon or food salt is used as a flavoring additive. 9. Flour confectionery product according to claim 1, characterized in that lecithin is added in the amount of 1.08-1.24 wt.% Of the total amount of dough to the knocked dough during production. 10. Flour confectionery product according to claim 1, characterized in that a baking powder is added to the knocked dough during production. 11. Flour confectionery product according to claim 5, characterized in that sugar is added to the boiled confectionery mass in the manufacture in the amount of 11.18-19.24 wt.% Of the total weight of the filling. 12. Flour confectionery product according to claim 5, characterized in that glycerin is added to the boiled confectionery mass in the manufacture in an amount of 2.08 wt.% Of the total weight of the filling.