RU2422020C1 - "triumf" pie - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular to confectionary industry. The pie contains biscuit cakes placed one on the other and impregnated with a syrup, either cake is produced by foaming by way of blending melange, sugar sand, a condensed milk-containing product with sugar, mayonnaise and an emulsifying agent with subsequent addition of wheat flour combined with sodium bicarbonate, starch and cocoa powder to the produced mixture, foaming the whole mass by way of stirring, depositing the dough into moulds, baking, cooling with subsequent removal of the piece from the mould and maturing. The cream for interlaying between the cakes and the pie surface coverage is produced by way of blending cooled cream on vegetable base and a boiled condensed milk-containing product with water. The outside surface of the pie is trimmed with the said cream, a decorating gel, the boiled condensed milk-containing product and sprinkled with biscuit crumbs. The weight ratio of the mixtures for the biscuit cakes preparation to the creams for interlaying between the cakes and the pie surface coverage and to the soaking syrup is 48:40:8. ^ EFFECT: invention is aimed at production of a pie with new improved consumer properties and taste qualities. ^ 11 cl, 1 tbl, 1 ex

Description

The invention relates to the food industry, namely to the confectionery industry, and relates to a technology for the preparation of flour products.

Known (RU, 2181245 C2) is a biscuit cake, characterized in that according to one of the options it contains cake made from biscuit, soaked in syrup and layered with cream, while the side surface of the cake is sprinkled with biscuit chips, and an artistic pattern is made on the surface, while the biscuit prepared from a composition including premium flour, a condensed milk-containing product with sugar, baking soda, as well as cocoa powder.

A cake is known (RU, 2242131 C2), characterized in that it consists of biscuit cakes placed one above the other, layered and impregnated with syrup for washing, the side surfaces of the cakes are sprinkled, the outer surface of the cake of the upper cakes is decorated, while the biscuit cakes are made by knitting melange with with sugar, followed by the addition of cocoa powder, premium wheat flour during knocking, molding the resulting dough into molds, baking and cooling it, followed by removing the workpiece from the mold and standing m for at least 8 hours.

A cake is known (RU, 2271667 C2), characterized in that it consists of biscuit cakes of equal weight placed on top of one another and interbedded with each other, each of which is impregnated with syrup for washing, the outer surface of the upper cake is finished with cream and jelly, and the side surfaces of the cakes sprinkled with brown cake sponge cake made from a composition including melange, granulated sugar, premium wheat flour and cocoa powder.

The problem to which the invention is directed, is to expand the range of flour confectionery, and the technical result is to create a cake with new improved consumer properties (increased shelf life, low calorie content) and taste.

The specified technical result is achieved due to the fact that in the known cake, characterized in that it contains placed on top of one another, layered biscuit cake layers soaked in syrup, the outer surface of the upper cake is decorated with cream and jelly, and the side surface of the cake is sprinkled with crumbs, moreover the biscuit is prepared from a composition comprising flour, mélange, granulated sugar and cocoa powder, the biscuit is made by foaming by mixing melange, granulated sugar, a condensed milk-containing product with sugar, mayonnaise and an emulsifier, followed by adding to the resulting mass of premium wheat flour, combined with sodium bicarbonate, starch and cocoa powder, foaming the resulting mass by stirring, precipitating the resulting dough into molds, baking it, cooling, followed by removing the workpiece from the mold and standing; a cream (hereinafter referred to as creme brulee - the name of the finished cream) for sandwiching cake layers and coating the surface of the cake is made by mixing chilled vegetable-based cream and a milk-containing condensed cooked product with water, and a milk-containing condensed cooked product is additionally used to finish the cake surface; while the mixture for the preparation of cake biscuit, cream for layering the cake and coating the surface of the cake and syrup for washing are correlated by weight as 48: 40: 8.

The following are the additional ingredients that are used in the mixture for the preparation of biscuit that are different from the prototype and the effect they exert on the final consumer properties and taste of the new product:

- starch reduces the total gluten content in the biscuit dough and the degree of its swelling, so biscuits using starch rise better, get lighter and more porous, have an elastic structure;

- mayonnaise affects the taste and structure of the dough: increases the plasticity of the dough, increases the shelf life of the freshness of the biscuit, can significantly reduce the amount of melange;

- sodium bicarbonate - a baking powder when exposed to temperature affects the release of gas, thereby increasing the volume of the test cake mix;

- a condensed milk-containing product with sugar allows you to reduce the amount of sugar, thereby reducing the time for churning, increases the elasticity of the dough, gives a special creamy and milky taste;

- the emulsifier improves the aeration of the whipped mass and improves its stability in the production of biscuit, reduces churning time, giving the products uniform porosity, softness, elasticity, large volume and the ability to maintain the properties of freshly baked biscuit in finished products for a long time.

Used in the prototype process (for biscuits) "churning" involves churning first melange with sugar, and then adding other ingredients. The “kneading by stirring” process used in the claimed invention implies the use of an emulsifier and combining all the ingredients at once, which allows to reduce the kneading time and at the same time obtain an article that has an excellent volume, structure and taste.

The most acceptable biscuit preparation modes:

- baking biscuit at a temperature of 190-200 ° C for 50-65 minutes,

- cooling of the biscuit is carried out for 20-30 minutes in the conditions of the workshop (+ 18-23 ° C),

- standing chilled biscuit is made in the workshop for at least 8 hours.

The best quality biscuit of the claimed invention is achieved with the following ratio of components, wt.%:

flour - 21

sugar - 18

melange - 16

mayonnaise - 21

condensed milk-containing product with sugar - 18

cocoa powder - 2.2

starch - 2.6

emulsifier - 0.8

sodium bicarbonate - 0.4.

In special cases, the execution of the claimed product uses syrup for washing with a moisture content of 48.0 ± 4%, which is prepared by boiling while stirring a solution of sugar in water in a ratio of 1.1: 1, then filtering the finished syrup through a sieve and cooling to room temperature. In the finished syrup, flavoring, or rum essence, or cognac, or dessert wine can be added.

The cream of brulee used to layer the cakes and cover the surface of the cake is made by mixing chilled vegetable-based cream and a milk-containing condensed cooked product with water, moreover, SpartaK condensed cream can be used as a milk-containing condensed cooked cream, and as a cream on a vegetable basis - a vegetable-creamy product for churning with a fat content of at least 20%.

Moreover, more often the components for the preparation of creme brulee are taken in the ratio, wt.%:

vegetable-based cream (vegetable cream) - 50,%

milk-containing condensed cooked product - 45%

water - 5%.

Used for the preparation of creme brulee for the layer and coating the surface of the cake, the milk-containing condensed cooked product gives it a creamy caramel taste and creamy tint. Creme brulee has a lower density than a cream made with butter (a product of animal origin), is a light weighted mass of pronounced caramel color, more useful for consumption. Covering the entire surface of the creme brulee cake, finishing it with the same cream along with the milk-containing condensed cooked product and gel, sprinkling the entire surface of the cake, including its side surfaces, gives the new product the look of a finished whole piece of confectionery art. As a sprinkle, as a rule, crumbs of biscuit are used, from which cake cakes themselves are made.

In the total volume of raw materials used, mixtures for the preparation of cake biscuit, cream and syrup for washing are weighted as 48: 40: 8. In contrast to the prototype, the percentage of cream is increased, due to which the finished product has a balanced taste and less calories (calorie biscuit - 290 kcal, cream - 121 kcal).

The preparation of the cake according to the claimed recipe is carried out in the particular case of execution as follows.

The cake is brown sponge cakes placed one above the other. Cakes have an equal weight, interlayed creme brulee, each biscuit is saturated with syrup for washing. The outer surface of the cake is covered and decorated with the same cream, decorating gel, milk-containing condensed cooked product and crumbs of biscuit. Brown biscuit cake is prepared by stirring at low speed for 1 min, and then at maximum speed of melange, granulated sugar, a condensed milk product with sugar, mayonnaise and emulsifier, adding to the resulting mass of flour combined with sodium bicarbonate, starch and cocoa -powder with subsequent stirring at a slow speed for 30 seconds, then at maximum speed for 1.5 minutes. The resulting dough is precipitated into molds pretreated with the Trenaktiv PR-100 mixture, which is a high-quality emulsion consisting of vegetable oils, vegetable wax and a natural emulsifier. The use of this mixture contributes to the effective separation of the baked semi-finished product from the mold, does not change the taste and smell of the baked product, facilitates the sanitary processing of molds and sheets, prolongs their service life, does not form carbon deposits. Biscuit is baked at a temperature of 190-200 ° C for 50-65 minutes. The baked biscuit in the molds is cooled for 20-30 minutes in the conditions of the workshop (+ 18-23 ° C), selected from the molds and stand at a temperature in the conditions of the workshop (+ 18-23 ° C) for at least 8 hours.

The preferred ratio of ingredients for baking biscuit, wt.%:

flour - 21

sugar - 18

melange -16

mayonnaise - 21

condensed milk-containing product with sugar - 18

cocoa powder - 2.2

starch - 2.6

emulsifier - 0.8

sodium bicarbonate - 0.4.

Syrup for washing is prepared in a digester by boiling with stirring a solution of sugar in water in a ratio of 1.1: 1, then filtering the finished syrup through a sieve and cooling to room temperature. The ratio of the ingredients of the finished syrup with a moisture content of 48.0 ± 4%: sugar - 50%, water - 50%.

Creme brulee (the name of the finished cream) for layering the cakes and coating the surface of the cake is prepared by mixing chilled vegetable cream of 28% fat with SpartaK condensed milk cream (boiled milk containing sugar condensed with sugar) and water, saturating the mass with air. Then, in the depositors, the cream is deposited to obtain a cream with a density of 0.48-0.54 g / cm ³ and W (physical quantity determined for a homogeneous substance by its mass per unit volume, the limit of the mass to volume ratio) of the cream = 46.82 ± 1 ,5%. The components for the preparation of the cream are taken in the following proportions, wt.%:

vegetable cream 28% fat - 50%

Condensed milk cream "SpartaK" - 45%

water - 5%.

Mixtures for the preparation of biscuit, creme brulee and syrup for washing are correlated by weight, as: 48: 40: 8.

Below are specific examples of the preparation of the Triumph cake according to the claimed recipe.

Example 1

The cake is brownie biscuit cakes placed one above the other. Cakes have an equal weight, interlayed creme brulee, each biscuit is saturated with syrup for washing. The outer surface of the cake is covered and decorated with the same cream decorating gel "White Decorgel", a milk-containing product with boiled sugar and boiled sugar crumbs "Domashny". The side surface of the cake is sprinkled with crumbs of homemade biscuit.

Triumph cake is produced according to the stated recipe using the following raw materials (consolidated recipe):

name of raw materials Solids content,% Raw material consumption, kg For a given number (1000 kg) of finished products, taking into account losses actually in dry Drinking water 0.00 59,074 Gel decorating "White Decorgel" 61.00 6,770 4,130 Cocoa powder 95.00 16,123 15,317 Potato starch (dry) 80.00 17,372 13,898 Herbal cream "Décor up" 40.00 204,033 81,613 Mayonnaise 36.00 125,904 45,326 Chilled liquid melange 27.00 95,684 25,835 Boiled condensed milk 76.00 6,770 5,145 Premium flour 85.50 125,064 106,930 Sodium bicarbonate 50.00 2,520 1,260 Condensed milk-containing product with sugar 74.00 105,758 78,261 Granulated sugar 99.85 152.103 151,874 Condensed milk cream "SpartaK" 73.00 185,485 135,404 Form Lubricant 0.00 3,987 Emulsifier 30.00 5,137 1,541 Total raw materials 1111,784 666,534 Total losses 111,784 28,134 % of total losses to ref. raw materials 10,054 4,221 % total loss to exit 11,178 4,407 Finished product output 63.84 1,000,000 638,400

The technological process for the production of Triumph cake consists of the following technological stages:

1. preparation of raw materials for production

2. Cooking "Homemade" biscuit with cocoa

3. cooking syrup for washing

4. cooking creme brulee

5. cooking crumbs of biscuit "Home"

6. production of finished cake

7. packaging, labeling, storage and transportation.

1. Preparation of raw materials for production

Preparation of raw materials for production is carried out in accordance with established technological instructions for the production of flour confectionery products, instructions for preventing foreign objects from entering the products at the enterprises of the confectionery industry and sanitary rules for the production of bread, bakery and confectionery.

2. Cooking homemade biscuit with cocoa

The premixer is loaded with melange, granulated sugar, a condensed milk-containing product with sugar, mayonnaise, an emulsifier, mixed at low speed for 1 minute, then at a maximum of 4 minutes. To the resulting mass add flour combined with sodium bicarbonate, starch and cocoa powder, mix at a slow speed for 30 seconds, then at a maximum of 1.5 minutes. The dough is pumped into a buffer storage tank. From the buffer tank, the dough through the mixing head of the aerator enters the depositor for depositing. The density of the test is 0.65 ± 0.02 g / cm ³ . Humidity test 36-38%. The dough is automatically deposited into molds pretreated with the Trenaktiv PR-100 mixture. Biscuit is baked in ovens of the tunnel type PPC-225 at a temperature of 190-200 ° C for 50-65 minutes. The baked biscuit in the molds is then cooled for 20-30 minutes in the workshop, selected from the molds and stand in the workshop for at least 8 hours. The moisture content of the finished product 27 ± 3%.

The components for the preparation of biscuit are taken in the following ratio, wt.%:

flour - 21

sugar - 18

melange -16

mayonnaise - 21

condensed milk-containing product with sugar - 18

cocoa powder - 2.2

starch - 2.6

emulsifier - 0.8

sodium bicarbonate - 0.4.

3. Preparation of syrup for washing

In a digester, a solution of sugar in water in a ratio of 1.1: 1 is boiled with stirring. The specific gravity of the finished syrup is 1.21-1.25 g / cm ³ . The finished syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled to room temperature. The components for the preparation of syrup with a moisture content of 48.0 ± 4% are taken in the following ratio, wt.%: Sugar - 50, water - 50.

4. Cooking creme brulee

A vegetable-based cream cooled to a temperature of no higher than 8 ° C is loaded into the premixer, mixed and pumped into buffer tank 1. The prepared SpartaK condensed cream with water is loaded into buffer tank 2. From the buffer tanks, the prepared mass enters the aerator, is saturated with air and fed to depositors, where it is deposited in molds with a biscuit.

The density of the resulting cream is 0.48-0.54 g / cm ³ .

W (humidity) of the cream = 46.82 ± 1.5%.

The components for the preparation of creme brulee are taken in the following ratio, wt.%:

herbal cream - 50

Condensed milk cream "SpartaK" - 45

water - 5.

5. Cooking crumbs of biscuit "Home"

Homemade biscuit or its trimmings are crushed on a crushing machine, spread on a baking sheet and dried in an oven at a temperature of 220-230 ° C.

6. Production of finished cake

Cake production is carried out in plastic molds with a diameter of 170 mm.

Sponge cakes soaked in rinse syrup are laid in layers and combined with creme brulee. The surface of the cake is covered and decorated with creme brulee, gel decorating "Decorgel White", boiled milk and crumbs of biscuit "Home". The side surface of the cake is sprinkled with crumbs of the Domashny biscuit.

The content of basic substances in 100 g of finished products, g:

proteins - 4.51

fats - 12.54

carbohydrates - 42.55.

Energy value, kcal - 299.

When making a cake according to the stated recipe, it is possible to replace raw materials from one manufacturer with similar raw materials from another manufacturer to improve organoleptic quality indicators.

Claims (11)

1. Cake, characterized in that it contains placed on top of one another, layered with each other and syrup impregnated biscuit cakes, each of which is made by foaming by mixing melange, granulated sugar, a condensed milk product with sugar, mayonnaise and emulsifier, followed by adding to the resulting mass of wheat flour, combined with sodium bicarbonate, starch and cocoa powder, foaming the entire mass by stirring, precipitating the resulting dough into molds, baking it, cooling, followed by removing the preform from the mold and setting it, moreover, the cream for interlayer cake and coating the surface of the cake is made by mixing chilled vegetable-based cream and milk-containing condensed cooked product with water, and the outer surface of the cake is decorated with the same cream, decorating gel, milk-containing condensed cooked product and sprinkled with crumbs of biscuit, while the mixture for the preparation of biscuit cakes, cream for layering cakes and coating the surface of the cake and syrup for washing correspond the mass is 48: 40: 8. 2. The cake according to claim 1, characterized in that the components for the preparation of biscuit are taken in the following ratio, wt.%:
flour 21 granulated sugar eighteen melange 16 mayonnaise 21 condensed milk-containing product with sugar eighteen cocoa 2.2 starch 2.6 emulsifier 0.8 sodium bicarbonate 0.4 3. Cake according to any one of paragraphs.1 and 2, characterized in that the components for the preparation of cream for layering cakes and coating the surface of the cake are taken in the ratio, wt.%:
herbal cream fifty milk-containing condensed boiled product 45 water 5 4. A cake according to any one of claims 1 and 2, characterized in that the syrup for washing with a moisture content of (48.0 ± 4)% is prepared by boiling while stirring a solution of sugar in water in a ratio of 1.1: 1, then filtering the finished syrup through strainer and cooling to room temperature. 5. The cake according to claim 3, characterized in that the syrup for washing with humidity (48.0 ± 4)% is prepared by boiling with stirring a solution of sugar in water in a ratio of 1.1: 1, then filtering the finished syrup through a sieve and cooling to room temperature. 6. Cake according to any one of paragraphs.4 and 5, characterized in that the syrup for rinsing further comprises a flavoring or rum essence, or cognac, or dessert wine. 7. A cake according to any one of claims 1 and 2, characterized in that the biscuit cake is baked at a temperature of 190-200 ° C for 50-65 minutes, the biscuit cake is cooled for 20-30 minutes at a temperature of 18-23 ° C, and the aging of the cooled cake biscuit - at a temperature of 18-23 ° C for at least 8 hours 8. The cake according to claim 3, characterized in that the biscuit cake is baked at a temperature of 190-200 ° C for 50-65 minutes, the cake biscuit is cooled for 20-30 minutes at a temperature of 18-23 ° C, and standing chilled biscuit cake - at a temperature of 18-23 ° C for at least 8 hours 9. The cake according to claim 4, characterized in that the biscuit cake is baked at a temperature of 190-200 ° C for 50-65 minutes, the cake biscuit is cooled for 20-30 minutes at a temperature of 18-23 ° C, and standing chilled biscuit cake - at a temperature of 18-23 ° C for at least 8 hours 10. Cake according to any one of paragraphs.1 and 2, characterized in that the side surface of the cake is sprinkled with biscuit chips. 11. The cake according to claim 3, characterized in that the side surface of the cake is sprinkled with biscuit crumbs.