RU2422019C1 - Composition for preparation of pastry confectionary product - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry, in particular, to production of pastry confectionary products. The composition for preparation of the pastry confectionary product in the form of waffles with a filling includes waffle sheets containing wheat flour, melange, vegetable oil, baking soda, culinary salt, lecithin. The composition also includes a filling containing confectionary fat, waffle crumb, a flavouring agent and a flavouring filler. The flavouring filler is represented by a mixture of stevioside, BeneoäSynergy1 and protelak at a ratio of 1:65:150; the mixture is preliminarily homogenised at 2000 rpm. The filling components are taken at a specified ratio. ^ EFFECT: invention ensures formulation of a pastry confectionary product in the form of waffles with filling which has functional properties as well as extension of the range of similar purpose pastry confectionary products. ^ 2 cl, 1 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition for the preparation of wafers with fat filling, including receiving the filling with a moisture content of 1.83%. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll or five-roll mill. Then load approximately 85% of the fat of the total weight and the entire amount of powdered sugar, lecithin, flavor, mixing each time. Last of all, to obtain the desired viscosity, the fillings are charged with the remaining amount of fat in the molten state and knocked until ready. The total duration of churning 18 minutes All the ingredients of the filling are well mixed and spread on wafer sheets. The wafer sheet formulation includes premium wheat flour, which is mixed with a mixture of melange in which drinking soda and salt are dissolved, as well as a mixture of vegetable oil and lecithin. Water and flour are added in stages. First, 5-10% of the total water mix with the main components, add 50% flour, mix, add the remaining flour and mix until smooth, the dough should be 64-66% (technological instructions for the production of flour confectionery products. Comp. B. A. Shipov. M., OJSC "Publishing house" Economics ", 1999, pp. 69-85).

The disadvantages of these wafers are high calorie content, high sugar and fat content.

Also known is a composition for the preparation of a flour confectionery product in the form of wafers with a filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, edible salt, lecithin and a filling containing confectionery fat, wafer crumb, flavoring and flavoring agent, including lecithin and a sweet agent, stevioside is used as a sweet agent, and the flavoring filler additionally contains whole milk powder and is a mixture of lecithin, stevioside, whole milk powder in the ratio ii a 2: 1: 80, prewarmed to 37 ° C and homogenised at 3000 rev / min before being mixed in the following ratio of filling (patent № RU 2,342,838), wt.%:

Confectionery fat 65.5-68.4 Flavoring 1.0-1.83 Waffle crumbs 4,5-7,2 Flavor Mixture 22.7-27.3

The disadvantage of these wafers is the lack of a prebiotic supplement aimed at improving the function of the intestines and the composition of the intestinal microflora, high fat content, the possibility of soaking them, as a result of which the wafers and filling are delaminated during storage.

The problem solved by the invention is the development of the recipes of flour confectionery products in the form of wafers with a filling having functional properties, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to improve product quality, reduce energy value and sugar intensity by replacing sugar and part of the fat with a sweet agent - Beneo ™ Synergy1, consisting of inulin powder and oligofructose.

The technical result is achieved by the fact that a flour confectionery product in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, edible salt, lecithin and a filling containing confectionery fat, wafer crumb and flavoring filler, as the sweetening agent contains stevioside and Beneo ™ Synergyl, and the flavoring agent is a mixture of stevioside, Beneo ™ Synergyl and protelac in a weight ratio of 1: 65: 150, previously homogenized at 2000 rpm before mixing the next time against the filling, wt.%:

Confectionery fat 27.5-34.4 Waffle crumbs 4.2-6.3 Flavor Mixture 62.7-68.3

Using Beneo ™ Synergyl as a sweet agent, consisting of inulin powder and oligofructose, allows you to get a flour confectionery product with dietary and prebiotic properties. Inulin and oligofructose are completely natural substances, they are found in 36,000 plants and are obtained in industry from chicory root using a technology similar to the production of sugar from sugar beets. These ingredients are among the most studied prebiotics in the world. These substances have a positive effect on strengthening immunity, increase the absorption of minerals, and help lower blood cholesterol and body mass index. Both ingredients can be used in a diabetic diet.

Along with the remarkable dietary properties, inulin and oligofructose have a number of technological advantages. Oligofructose can partially or completely replace sugar, since it is close to sugar in technological properties. It has high solubility, but does not crystallize and does not precipitate, and also has a neutral, sweet taste without an extraneous aftertaste and aftertaste, and a sweet profile very close to that for sucrose. Inulin has the ability to partially or completely replace fat in various products due to the formation of a creamy gel with water, which has a neutral taste and short texture, very close to the texture of fat. Thus, the addition of inulin and oligofructose in food products can reduce the fat and sugar content, and hence the calorie content while maintaining their consumer qualities, giving these products additional health benefits (Perkovets M.V. Constant innovation in the field of food ingredients is the key to success in the modern market // Food Ingredients. Raw Materials and Additives. 2007. No. 2. p.56-57).

Since stevioside has a high degree of sweetness, when used in food products, where sugar plays the role of the main raw material component, it is necessary to select products that are fillers. As such a product, we chose protelac, a natural high-quality raw material for the food industry, consisting of refined vegetable fat, milk protein and lactose. Its parameters:

Humidity,%, no more 2.2 Fat,%, no less than 55 Protein,%, not less than 5 Lactose,%, not less 31.5 Minerals,%, no more 5,4 Solubility,%, not less than 98

Experimentally, the optimal ratio of flavoring filler was determined, which is a mixture of stevioside, Beneo ™ Synergyl and protelac in a weight ratio of 1: 65: 150 to achieve optimal organoleptic and rheological parameters. In this case, the flavoring agent mixture is preliminarily homogenized at 2000 rpm before mixing, which allows to achieve the necessary viscosity to ensure the processability.

The technological process of making wafers with filling includes the following operations.

To prepare the dough, according to the recipe, the following are successively poured into the dough mixing machine: 0.09% (10 g) of drinking soda; 0.16% (17.3 g) of edible salt; water 5-10% of the total amount going to the dough; 1.25% (136.3 g) melange; 0.42% (45.60 g) of vegetable oil and 0.17% (18.4 g) of lecithin.

It is recommended to use water with a temperature of 8-10 ° C. After that, half the amount of 16.715% (1819.45 g) of flour is loaded and mixed for about 3 minutes, then the rest of the flour is 16.715% (1819.45 g) and the batch is made until the dough is ready for 10-15 minutes, starting from the moment all the flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The filling is prepared in a batch machine. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll mill. Then, approximately 85% of the total weight of fat and a flavoring mixture consisting of stevioside, Beneo ™ Synergyl and protelac are loaded in a weight ratio of 1: 65: 150, pre-homogenized at 2000 rpm before mixing. Last of all, to obtain the desired viscosity of the filling, the flavor is loaded and the remaining amount of fat in the molten state and knocked until ready.

Baked wafer sheets arrive on a spreading machine.

The layers intercalated by the filling stand in the refrigerator compartment for one layer for 15 to 4 minutes at an air temperature of 12 to 4 ° C, respectively, and air velocity of 1 to 6 m / s, respectively.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

Examples of specific performance.

Example 1

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 29.54 Flavor Mixture 65.35 Waffle crumbs 5.11

Qualitative and quantitative indicators of the obtained wafers with filling are shown in Tables 1, 2.

Example 2

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 29.46 Flavor Mixture 65,43 Waffle crumbs 5.11

Qualitative and quantitative indicators of the obtained wafers with filling are shown in Tables 1, 2.

Example 3

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 29.38 Flavor Mixture 65.51 Waffle crumbs 5.11

Qualitative and quantitative indicators of the obtained wafers with filling are shown in Tables 1, 2.

Analysis of the quality of wafers with filling according to organoleptic, physico-chemical indicators allows us to identify the optimal composition, giving a product of improved quality.

Table 1 The effect of ingredient compositions on wafer quality Name of indicator Example prototype one 2 3 Taste Sweet, crunchy, no off-flavor characteristic of this type of product Lightly sweet crispy Sweet, crispy, leaves an aftertaste Sweet, leaves a long finish Smell Inherent to this type of product, milk, odorless Color The color of the sheet is light yellow, in the context - combined. The color of the filling is uniform, white, with a cream tint Appearance, surface The surface is flat, uniform, with a clear pattern of cells, the edges - with an even edge without smudges. Wafers are the same size and shape. The filling does not protrude over the edges. The wafer sheet is in close contact with the filling, there are no shifts of the wafer layers Kinked structure Wafer sheets evenly baked, with developed porosity, with crispy properties, the filling is evenly distributed The quality of the filling Filling homogeneous consistency, without lumps The filling is of a uniform consistency, without grains and lumps, easily melting, oily. In the finished product - dense, not giving a shift to the wafer sheets Physico-chemical characteristics of wafer samples Humidity% 3.0 2,3 2,4 2.5 Mass fraction of fat in terms of SV,% 26.85 21.54 20.37 19.74 Mass fraction of ash insoluble in hydrochloric acid with a mass fraction of 10%,% 0,086 0,065 0,068 0,071 Mass fraction of total sugar for sucrose in terms of CB,% 40,4 - - -

table 2 Nutritional value per 100 g of product Example Energy value, kcal Proteins, g Fats, g Carbohydrates, g prototype 520 5.66 26.26 63.59 one 340 12.31 21.54 25.45 2 330 12.35 20.37 25.49 3 332 12,43 19.74 25.57

The organoleptic characteristics of the studied samples are not inferior to the prototype, and the sugar content in them is reduced by 50%.

Wafers prepared according to example 1, are practically not inferior to the prototype in organoleptic and physico-chemical indicators, and the energy value in them is lower by 35%; and according to example 2 - by 37%.

The proposed method for the preparation of wafers allows you to get a product that does not contain sucrose, organoleptically adequate analogue prototype, physico-chemical indicators practically does not differ from it. In this case, the energy value is reduced by 37% in comparison with the prototype. Thus, the inventive composition for the preparation of flour confectionery in the form of wafers has functional properties and helps to expand the range of flour confectionery for this purpose.

Claims (2)

1. The composition for the preparation of flour confectionery in the form of wafers with a filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, edible salt, and lecithin, and a filling containing confectionery fat, wafer crumb and flavoring filler, characterized the fact that the flavoring filler is a mixture of stevioside, Beneo ™ Synergyl and protelac in a ratio of 1: 65: 150, pre-homogenized at 2000 rpm before mixing, in the following ratio of the components of the filling, wt.%:
confectionery fat 27.5-34.4 waffle chips 4.2-6.3 flavor filler 62.7-68.3 2. The composition according to claim 1, characterized in that the flavoring is introduced into the filling.