RU2410877C1 - Method for bakery product filling preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary and bakery industries and can be used for production of varied bakery products with filling such as cookies and sandwiches. The method envisages the fat component preliminary plasticisation at a 22-29°C temperature. The fat component taken in an amount of 32-75 wt % of its total quantity is mixed with sand sugar. One proceeds with to-stage milling of the produced mixture in a ball mill; at the first stage one produces a milled mass with percentage of 25 mcm particles being 83-86% of the total quantity. Dry milk is added to the produced mass. One proceeds with the second milling stage till percentage of 25 mcm particles is 92-94% of the total quantity. The produced mass is mixed with the remaining quantity of the fat component and a flavouring. After that micronutrients are added to the mass. The components are taken in an appropriate proportion. During the components mixing one can additionally add to the mass recyclable wastes and cocoa powder and/or nuts - at the milk addition stage.

EFFECT: invention enables production of a bakery product filling more completely saturated with nutrients.

3 cl, 4 ex

Description

The invention relates to the food industry, in particular to the confectionery and baking industries, and can be used in the preparation of various flour products with filling, in particular in the preparation of cookies such as sandwiches.

The closest analogue to the claimed invention relates to a known method of preparing a filling for a flour product, in particular a confectionery paste, in which, after preliminary preparation, dosing and mixing of raw materials, fine grinding, homogenization and aging of chocolate milk paste is carried out with the introduction of micronutrients in the form of a complex of vitamins ( Spirichev VB, Shatnyuk LN, Poznyakovsky VM “Enrichment of food products with vitamins and minerals”, Novosibirsk, 2005, p.305-306).

The disadvantage of this method is the insufficiently complete saturation of the mass with micronutrients.

The task of the invention is to create a filling for a flour product with a more complete saturation of its micronutrients.

To achieve this goal, the method of preparing the filling for the flour product involves preliminary plasticizing the fat component at a temperature of 22-29 ° C, mixing the fat component taken in an amount of 32-75 wt.% Of its total amount with sugar, two-stage grinding of the resulting mixture on a ball mill with obtaining at the first stage of the crushed mass with a particle size of up to 25 microns in the amount of 83-86% of its total amount, the introduction of powdered milk with the second stage of grinding to obtain ma sy with particle size up to 25 .mu.m in an amount of 92-94% of its total amount, exercise mixing the resulting mass with the remaining amount of the fat component and the flavor, the introduction of the last stage in the weight of micronutrients, the next selection ratio between components (parts by weight):

fat component 29-37 granulated sugar 34-53 powdered milk 7-21 flavoring 0.2-0.7 micronutrients 0.05-0.08

When mixing the components, it is possible to add recycled waste to the mass.

At the stage of adding powdered milk to the mass, cocoa powder and / or nuts are added, depending on the type of filling to be made.

The technical result consists in the fact that with this application of the methods of the method the specific surface increases, the solid particles are enveloped with a thin layer of a dispersion medium, the monomolecular layer of which acquires the properties of a solid, which increases the mobility of the layers and reduces the viscosity of the dough, and ensures the creation of conditions under which micronutrients evenly distributed in the product and, accordingly, better absorbed by the human body, this is achieved by using double-kneading kneading machines a tire with Z-shaped blades with a rotation frequency of 80-120 rpm or two corollary whipping machines. The introduction of returnable waste, cocoa powder and nuts, followed by grinding provides an increase in the total amount of solid particles with sizes up to 25 microns to 92-94%.

The method is as follows:

First, a preliminary plasticization of the fat component is carried out at a temperature of 22-29 ° C. The fat component, taken in an amount of 32-75 wt.% Of its total amount, and granulated sugar are mixed. Then, a two-stage grinding of the resulting mixture is carried out in a ball mill, to obtain, at the first grinding stage, a mass with a particle size of up to 25 μm in an amount of 83-86% of its total amount. Make milk powder into the resulting mass. Then, the second grinding step is carried out to obtain a mass with a particle size of up to 25 microns in an amount of 92-94% of its total amount. The resulting mass is mixed with the remaining amount of the fat component and flavor. Then micronutrients are introduced into the mass. As micronutrients can be used calcium, potassium, iron, niacin, folic acid, vitamins of groups B, C, A, E.

The choice of the ratio between the components is as follows (parts by weight):

fat component 29-37 granulated sugar 34-53 powdered milk 7-21 flavoring 0.2-0.7 micronutrients 0.05-0.08

When mixing the components, it is possible to add recycled waste to the mass in an amount up to 10 wt.%.

At the stage of adding milk powder to the mass, cocoa powder 8-12 wt.% And / or nuts 8-12 wt.% Of the total weight of the filling are additionally added. Walnuts and / or hazelnuts and / or almonds are used as nuts.

Examples of the method

Example 1. Preparation of fatty fillings.

First, a preliminary plasticization of the fat component is carried out at a temperature of 29 ° C. The fat component, taken in an amount of 75 wt.% Of its total amount, and granulated sugar are mixed. Then, a two-stage grinding of the resulting mixture is carried out in a ball mill, with obtaining in the first stage a ground mass with a particle size of up to 25 μm in the amount of 86% of its total amount. Make milk powder and returnable waste in an amount of up to 10 wt.%.

A second grinding step is carried out to obtain a mass with a particle size of up to 25 microns in an amount of 92% of its total amount. Then, the resulting mass is mixed with the remaining amount of the fat component and flavor. Then micronutrients are introduced into the mass: calcium, niacin, vitamins of group B, C.

The choice of the ratio between the components is as follows (parts by weight):

fat component 37 granulated sugar 53 powdered milk 21 flavoring 0.7 micronutrients 0.08

Example 2. Preparation of chocolate filling.

First, preliminary plasticization is carried out at a temperature of 22 ° C of the fat component. The fat component, taken in an amount of 32 wt.% Of its total amount, and granulated sugar are mixed. Then, a two-stage grinding of the resulting mixture is carried out in a ball mill, to obtain, at the first grinding stage, a mass with a particle size of up to 25 μm in an amount of 83% of its total amount. Powdered milk and cocoa powder in the amount of 12 wt.%. A second grinding step is carried out to obtain a mass with a particle size of up to 25 microns in an amount of 92% of its total amount. Then, the resulting mass is mixed with the remaining amount of the fat component and flavor. Then micronutrients are introduced into the mass: calcium, niacin, vitamins of groups B, C, A.

The following selection of the ratio between components (parts by weight):

fat component 29th granulated sugar 34 powdered milk 7 flavoring 0.2 micronutrients 0.05

Example 3. Cooking nut filling.

First, preliminary plasticization of the fat component is carried out at a temperature of 26 ° C. The fat component, taken in an amount of 50 wt.% Of its total amount, and granulated sugar are mixed. Then, a two-stage grinding of the resulting mixture is carried out in a ball mill, with obtaining at the first stage of grinding the mass with a particle size of up to 25 microns in an amount of 85% of its total amount. Make milk powder, chopped hazelnuts 12 wt.%, Return waste 7 wt.%.

A second grinding step is carried out to obtain a mass with a particle size of up to 25 microns in an amount of 92% of its total amount. Then, the resulting mass is mixed with the remaining amount of the fat component and flavor. Then micronutrients are introduced into the mass: calcium, niacin, folic acid, vitamins of group B, A.

The following selection of the ratio between the components (parts by weight):

fat component 35 granulated sugar 45 powdered milk fifteen flavoring 0.5 micronutrients 0.06

Example 4. Preparation of chocolate-nut filling.

First, a preliminary plasticization of the fat component is carried out at a temperature of 27 ° C. The fat component, taken in an amount of 70 wt.% Of its total amount, and granulated sugar are mixed. Then, a two-stage grinding of the resulting mixture is carried out in a ball mill, to obtain in the first stage of grinding the mass with a particle size of up to 25 μm in an amount of 84% of its total amount. Powdered milk, cocoa powder 8 wt.% And almonds 8 wt.% Are added. A second grinding step is carried out to obtain a mass with a particle size of up to 25 microns in an amount of 92% of its total amount. Then, the resulting mass is mixed with the remaining amount of the fat component and flavor. Then micronutrients are introduced into the mass: calcium, vitamins of groups B, C, A, E.

The following selection of the ratio between the components (parts by weight):

fat component 35 granulated sugar fifty powdered milk fifteen flavoring 0.5 micronutrients 0.06

Claims (3)

1. A method of preparing a filling for a flour product, characterized in that it provides for the preliminary plasticization of the fat component at a temperature of 22-29 ° C, mixing the fat component taken in an amount of 32-75 wt.% Of its total amount and granulated sugar, two-stage grinding the resulting mixture in a ball mill with obtaining at the first stage of grinding the mass with a particle size of up to 25 microns in the amount of 83-86% of its total amount, adding milk to the mixture, carrying out the second stage of grinding to obtain the mass particle size up to 25 .mu.m in an amount of 92-94% of its total amount, and then mixing the resulting mass is carried out with the remaining amount of the fat component and a flavoring, after which a weight of micronutrients is introduced, the next choice of the relation between the components, mass parts .:
fat component 29-37 granulated sugar 34-53 powdered milk 7-21 flavor 0.2-0.7 micronutrients 0.05-0.08 2. The method according to claim 1, characterized in that when mixing the components in the mass additionally contribute returnable waste. 3. The method according to claim 1, characterized in that at the stage of adding powdered milk to the mass, cocoa powder and / or nuts are additionally added.