RU2590836C1 - Coconut glazed waffle candy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in production of sweets, housing of which has shell, inside of which there is filling. Disclosed is sweet, which is housing made of waffle shell outside coated with glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, sugar sand, formulation of filling composition includes coconut oil, dry milk component, sugar sand, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom , formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil - coconut oil, and waffle shell prepared in following proportions, wt%: maize starch - 0.4-2.5; sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; food salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; premium wheat flour - 37-42; water is rest up to 100, formulation of filling composition additionally contains dry coconut powder, vegetable fats, waffle crumb, dry whey, coconut identical to natural flavouring agent, dry milk component used is dry defatted milk, with following ratio of components, wt%: dry coconut powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; skimmed milk powder 5.0-7.0; whey dry 3.5-4.5; soya lecithin 0.18-0.22; coconut oil 0.10-0.16; food salt - 0.07-0.09; coconut identical to natural flavouring agent - 0.07-0.09; sugar - up to 100, at that inside filling is placed almonds solid blanched glaze is used based on sugar green colour and side in form of chip coconut, and ratio in formula of sweets waffle shell, glaze based on sugar green colour, sprinkling in form of chipped coconut, almonds whole blanched and filling following, wt%: waffle shell 6.0-8.0; glaze based on sugar green colour 26.0-31.0; side in form of chipped coconut 6.0-8.0; solid blanched almonds 7.0-8.0; filler is rest up to 100 %.

EFFECT: improved consumer properties of sweets, expanding range of their output, reduced caloric content with improved organoleptic properties due to imparting new taste to sweets.

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Description

The invention relates to the confectionery industry of the food industry and can be used in the manufacture of confectionery products - sweets, the body of which has a shell, inside which the filling is placed.

Known confectionery products are sweets, the body of which consists of two elements - a molded chocolate shell and a bottom made by casting them into mold cells, as well as a filling located in a chocolate shell, see "Fundamentals of food production technology", ed. E.S. Drboglava ed. Food industry, M., 1978. Such sweets can be made in a wide assortment, however, they have a high calorie content due to the chocolate shell and the composition of the filling.

In the application EP 0086319 A2 described glazed wafer sweets with filling. The body of these well-known sweets consists of two halves, each of which is made in the form of a waffle hemisphere, together forming the shell of a closed cavity, inside of which is placed the filling, which may include whole walnuts or candied fruits. The wafer body is covered with chocolate icing on top, which may include granules or flakes of hazelnuts, walnuts, coconuts, almonds, etc. The calorie content of these sweets is reduced in comparison with sweets with a chocolate body, however, the uncertainty of the filling that is used in them does not allow us to judge either their calorie content, or the assortment of their release, or organoleptic properties.

The patent RU 2140162 C1 also describes sweets, the body of which is a waffle shell made in the form of two hemispheres, the outer surface of which is covered with chocolate glaze. Inside the hemispheres, together forming the shell of a closed cavity, a filling is placed - a candy mass made of fondant-cream semi-finished product, into which 1: 3 milk powder and coconut oil are added as flavor components. The disadvantages of these well-known sweets are associated with their reduced organoleptic and consumer properties, due to the high calorie and taste qualities of the filling, the absence of dusting, etc.

The invention is aimed at achieving a technical result, which consists in improving the consumer properties of candies, expanding the range of their production, in reducing calories while improving organoleptic properties by giving the candies a new taste, which is ensured by a new combination of components and their quantitative ratio.

This technical result is achieved due to the fact that in the candy, which is a body formed of a wafer shell in the form of two hollow hemispheres, coated on the outside with a glaze based on green sugar and coconut powder, filled with filling with whole blanched almonds and connected in pairs, the ratio of waffle shells, glazes based on green sugar, sprinkles in the form of coconut flakes, whole blanched almonds, and fillings, the following, wt. %:

waffle shell 6.0-8.0 green sugar icing 26.0-31.0 coconut powder 6.0-8.0 whole blanched almonds 7.0-8.0 filling the rest is up to 100%,

while the waffle shell is prepared from a prescription composition in the following ratio of components, wt. %:

corn starch 0.4-2.5 granulated sugar 0.7-1.3 soya lecithin 0.4-0.9 Coconut oil 0.3-0.6 food salt 0.2-0.4 bicarbonate of soda 0.1-0.2 ammonium carbonate 0.04-0.08 premium wheat flour 37-42 water the rest is up to 100,

the components of the prescription composition of the filling are selected in the following ratio, wt. %:

coconut dry powder 15.0-19.0 vegetable fats 34.0-38.0 waffle crumbs 5.0-10.0 skimmed milk powder 5.0-7.0 dry whey 3.5-4.5 soya lecithin 0.18-0.22 Coconut oil 0.10-0.16 food salt 0.07-0.09 coconut flavor identical to natural 0.07-0.09 granulated sugar the rest is up to 100

in addition, one of the wafer hemispheres of the shell is made with a flat bottom, which increases the convenience of their packaging and storage, the safety of sweets during transportation.

Offered candy wafer glazed coconut can be made as follows.

To prepare wafer cases, cold water is passed into the mixer, passed through carbon filters and processed under an ultraviolet lamp, as well as all components according to the proposed formulation except flour and mixed with a turbo mixer. Then, flour is loaded into the dough mixer and mixed until a homogeneous dough is obtained. Preferably, the humidity of the obtained waffle dough is 60-65%, and the temperature is 15-20 ° C. Then the finished wafer dough is pumped into the storage tank, from where it is continuously dosed through nozzles onto the hot wafer plates of the gas tunnel oven and baked at a temperature of 175-180 ° C. The wafer sheets obtained after baking have a rectangular shape and convex hemispheres are located on them, with one half of these hemispheres having a flat bottom, and the other half with the shape of a round hemisphere. Then the wafer sheets are transferred for conditioning, in which they first go to the cooling arch, and then to the conditioning tower to acquire stable uniform humidity up to 4-4.5%. To do this, wafer sheets are treated with warm air with a temperature of 40-50 ° C and a relative humidity of 50-55%, while residual stresses are removed in the wafer sheets due to their uniform moistening. Wafer sheets made in this way do not soak and retain their crunchy properties even in the presence of the filling in the finished sweets.

To prepare the filling, the components in the recipe mixer are loaded according to the proposed formulation set forth in the claims, except for additives and flavorings. The components are ground in a horizontal ball mill with continuous circulation of the recipe from the mixer to the mill and vice versa. The degree of grinding of the filling 25-30 microns. The finished filling is pumped to the storage tank, where it is stored at a temperature of 42-45 ° C and from where it is supplied, as necessary, to the production tank. Here, the filling is seasoned with the appropriate additives and flavorings according to the recipe and sent through a tempering machine to the dispenser, with which the filling is dispensed into the cells of the prepared wafer sheets. The preferred dosage temperature of the filling is 21-26 ° C.

Previously, before dosing the toppings, the conditioned wafer sheets come under a nut dispenser, where the cells of the wafer sheets are filled with whole blanched almonds, and only then with the prepared filling.

After that, wafer sheets with filled cells are fed to a folding device, where they are folded so that the hemispheres with a flat bottom and a round hemisphere are combined in pairs. Closed spheres with a rounded top and a flat bottom are formed, located in rows among the flat sections of a double waffle layer, which is fed into the refrigerator, where the filling solidifies inside the combined waffle hemispheres at a temperature of 8-12 ° C, while they are firmly fixed to each other, forming a spherical the case of sweets with a flat bottom. Then, the formed spherical candy bodies are cut out and separated from the flat part of the wafer sheet, after which they are transferred to the conveyor belt and laid on a flat bottom, preferably using a vacuum device and a robot. Then the candies enter the enrobing machine, where their bodies are completely doused with glaze based on green sugar, and then sprinkled with coconut flakes on top and sides, while the flat bottom of the sweets is covered only with glaze, without dusting. Then the candies are cooled and served for wrapping and / or packaging. The presence of a flat bottom for a round spherical candy ensures their stability and safety during handling, transportation, packaging, etc.

Green sugar-based glaze can be prepared with vegetable fat, skimmed milk powder, whey powder, calcium carbonate, soya lecithin, dyes, vanillin, emulsifier. In this case, it is permissible to obtain all shades of green from the glaze used in sweets.

The following raw materials can be used for the manufacture of sweets: corn starch - GOST R 51985-2002; granulated sugar - GOST 21-94; soya lecithin - GOST / TU 9194-003-98925407-07; coconut oil GOST 10766-64; food salt - GOST R 51574-2000; sodium bicarbonate (baking soda) - GOST 2156-76; ammonium carbonate - GOST 18916-73; wheat flour - GOST R 52189-2003; drinking water - GOST R 51232; vegetable fat - TU 9141-019-57710951-2005; Skimmed milk powder - GOST 10970-87; dry whey - GOST R 53492-2009; coconut flavoring identical to natural - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01.

The experimental batch of the offered wafer glazed coconut sweets passed a tasting and certification assessment, confirming the originality of their taste, not like the taste of the well-known sweets with the waffle case, the high consumer properties of sweets associated with their low calorie content, high taste, organoleptic quality characteristics were also clearly demonstrated. At the same time, the offered candies remain crispy and retain their presentation over the entire permissible shelf life.

Claims (1)

A candy, which is a body formed from a waffle shell, coated on the outside with glaze and made in the form of two hemispheres that are filled and connected in pairs, while the recipe composition of the waffle shell includes flour and vegetable oil, granulated sugar, the recipe composition of the filling includes coconut oil, dry milk component, granulated sugar, salt, soya lecithin, characterized in that one of the wafer hemispheres of the body is made with a flat bottom, the formulation of the wafer shell is additionally Luciano corn starch, soy lecithin, salt, sodium bicarbonate, ammonium carbonate, and as vegetable oils - coconut oil and cooked wafer shell with the following component ratio, wt.%:
corn starch 0.4-2.5 granulated sugar 0.7-1.3 soya lecithin 0.4-0.9 Coconut oil 0.3-0.6 food salt 0.2-0.4 bicarbonate of soda 0.1-0.2 ammonium carbonate 0.04-0.08 premium wheat flour 37-42 water the rest is up to 100,
the formulation composition of the filling additionally includes coconut powder, vegetable fats, wafer crumbs, whey powder, coconut flavor identical to natural, skimmed milk powder is used as the milk powder component, in the following ratio, wt.%:
coconut dry powder 15.0-19.0 vegetable fats 34.0-38.0 waffle crumbs 5.0-10.0 skimmed milk powder 5.0-7.0 dry whey 3.5-4.5 soya lecithin 0.18-0.22 Coconut oil 0.10-0.16 food salt 0.07-0.09 coconut flavor identical to natural 0.07-0.09 granulated sugar the rest is up to 100,
at the same time, whole blanched almonds are placed inside the filling, glazed on the basis of green sugar and sprinkled in the form of coconut flakes are used, and the ratio in the formulation of sweets of waffle shell, glazed on the basis of green sugar, sprinkled in the form of coconut flavored, whole blanched almonds and the filling is as follows , wt.%:
waffle shell 6.0-8.0 green sugar icing 26.0-31.0 coconut powder 6.0-8.0 whole blanched almonds 7.0-8.0 filling the rest is up to 100%