RU2590943C2 - Glazed waffle candy with green tea - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in production of sweets, housing of which has waffle shell, inside 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, formulation of filling composition includes coconut oil, dry milk component, sugar, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom, inside housing with filling is placed almonds solid blanched, formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil as coconut oil, wherein waffle shell is prepared of composition 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 coconut dry powder, vegetable fats, waffle crumb, dry whey, green tea powder, green tea, 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; green tea powder 1.0-3.0; soya lecithin 0.15-0.22; coconut oil 0.10-0.16; food salt is 0.07-0.09; green tea, identical to natural flavouring agent is 0.05-0.12; sugar sand is rest up to 100, wherein glaze used is based on sugar green colour and side in form of roasted crushed almonds, and ratio in formula of sweets waffle shell, glaze based on sugar green colour, sprinkling roasted almonds in form of crushed and filling with whole steamed almonds as follows, wt%: waffle shell 6.0-8.0; glaze based on sugar green colour 23.0-29.0; side in form of crushed roasted almonds is 9.0-13.0; 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.

The specified technical result is ensured due to the fact that in the candy, which is a body formed from a wafer shell in the form of two hollow hemispheres, coated on the outside with a glaze based on green sugar and sprinkled with crushed almonds filled with filling with whole blanched almonds and connected in pairs, the ratio of the waffle shell, green sugar-based glaze, dusting in the form of crushed crushed almonds, whole blanched almonds, and the filling selected is the following, al. %:

waffle shell 6.0-8.0 green sugar icing 23.0-29.0 sprinkled in the form of roasted crushed almonds 9.0-13.0 Whole banshed almonds 7.0-8.0 filling the rest is up to 100%,

in addition, the waffle shell is prepared from a prescription composition, the components of which are taken in the following 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,

and the components of the prescription composition of the filling are selected in the following ratio, 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 dry whey 3.5-4.5 green tea powder 1.0-3.0 soya lecithin 0.15-0.22 Coconut oil 0.10-0.16 food salt 0.07-0.09 green tea flavor identical to natural 0.05-0.12 granulated sugar the rest is up to 100,

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 glazed wafer sweets with green tea 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 set forth in the claims, with the exception of 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 second 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 a filling.

To prepare the filling, components are loaded into the recipe mixer 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 proposed formulation 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 after the tower come under a walnut dispenser, where the cells of the wafer sheets are filled with whole almonds, and then cooked toppings.

Then the 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 covered with glaze based on green sugar, and then sprinkled with crushed almonds 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.

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 R51232; vegetable fat - TU 9141-019-57710951-2005; Skimmed milk powder-GOST 10970-87; dry whey - GOST R 53492-2009; green tea flavoring identical to natural - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01.

The offered sweets remain crispy and retain their presentation over the entire permissible shelf life.

An experimental batch of proposed wafer sweets with green tea underwent a tasting and certification assessment, confirming the originality of their taste, not like the taste of known sweets with a waffle case, also demonstrated the high consumer properties of sweets associated with their low calorie content, high taste, organoleptic, quality characteristics .

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 case is made with a flat bottom, whole almonds are placed inside the case with the filling nshirovanny, prescription wafer shell composition further comprises corn starch, soy lecithin, salt, sodium bicarbonate, ammonium carbonate, and as vegetable oils - coconut oil, wherein the wafer shell is prepared from a prescription composition in the following 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 filling composition prescription additionally includes coconut powder, vegetable fats, wafer crumbs, whey powder, green tea powder, flavoring tea green identical to natural tea, skimmed milk powder is used as a dry milk 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 green tea powder 1.0-3.0 soya lecithin 0.15-0.22 Coconut oil 0.10-0.16 food salt 0.07-0.09 green tea flavor identical to natural 0.05-0.12 granulated sugar the rest is up to 100,
the icing is based on sugar of green color and sprinkled in the form of crushed roasted almonds, and the ratio in the formulation of sweets of waffle shell, glaze based on green sugar, sprinkled in the form of roasted crushed almonds and filling with whole blanched almonds is as follows, wt.%:
waffle shell 6.0-8.0 green sugar icing 23.0-29.0 sprinkled in the form of roasted crushed almonds 9.0-13.0 whole blanched almonds 7.0-8.0 filling the rest is up to 100%