RU2619450C1 - Coconut cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cake is proposed that contains shortcakes made of biscuit, arranged one above another, impregnated with milk syrup and interlaid with milky butter cream, and additionally comprises a filler interposed between the layers and/or used for decorating the cake, prepared by means of mixing the components from the composition including drinking water, coconut shavings, Lamequick whipping concentrate, condensed milk with sugar, starch, cryogel or gelatin, powdered sugar, milk whey powder, at the following ratio of the components, wt %: coconut shavings 10-30; starch 1-2; cryogel or gelatin 0.5-3; Lamequick whipping concentrate 3.5-6.5; condensed milk with sugar 15-25; powdered sugar 3-15; milk whey powder 0.5-3; drinking water - the rest. Wherein the composition for preparing the filling additionally contains potassium sorbate as a preservative. Biscuit is made from a composition including flour, sugar, condensed milk with sugar, melange, vegetable oil, cocoa powder or kerob, a mixture of emulsifiers and/or disintegrants, drinking water at the following ratio of components, wt %: flour 20-40; granulated sugar 20-40; condensed milk with sugar 8-20; melange 15-35; vegetable oil 1-7; cocoa powder or carob 1-5; the mixture of emulsifiers and/or disintegrants 4-15; drinking water - the rest. As the mixture of emulsifiers and/or disintegrants, a complex food additive produced by Palsgaard company is used. Milk syrup for impregnation is made from taken in wt %: dry milk 10-30, sugar 4-15, potassium sorbate 0-0.3, used as a preservative, and drinking water - the rest. Milk butter cream is prepared from cream of vegetable fat, which makes up 30-70% of the total weight of milk butter cream, and stabilization mixture, the components for preparation of which are taken at the following ratio, wt %: starch 0.2-3; mixture for custard 5-25; cryogel or gelatin 0.5-3; condensed milk with sugar 8-25; powdered sugar 5-25; potassium sorbate 0-0.3; drinking water - the rest.

EFFECT: expanding the assortment of flour confectionery products due to creating a cake with the rich texture and the dominating taste of coconut.

6 cl, 1 tbl

Description

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

It is known (http://kulinariya123.blogspot.ru/2014/03/653-kokosovyj-tort.html) to make coconut sponge cake at home, in which sugar (200 g), flour (120 g) are used for biscuit, and the filling (cream) is prepared on the principle of custard from ingredients, including milk (coconut 400 ml), starch (1 tbsp.), powdered sugar (150 g) and coconut flakes (0.5 tbsp.).

Due to the low content of coconut flakes (<10% of the mass of the filling), the filling is soft, spreading, flowing, i.e. has a specific jelly structure and taste characteristic of brewed flour. The use of a large amount of butter (150 g) and animals 30-35% cream (200 g) in the filling, with a low content of coconut flakes, affects the taste of the cake too much, clogging the taste of coconut: the cream (butter) flavor is dominant in the cake.

Known (http://www.povarenok.ru/recipes/show/27685/) is a chocolate-coconut cake, for the preparation of which dough is used sugar (6 tbsp.), Cocoa powder (3 tbsp.), Flour (3 tbsp) and soda (0.25 tsp), and the filling is prepared by mixing the ingredients (milk 1 tbsp, sugar - 6 tbsp, coconut flakes - 200 g), heating the resulting mass on low heat (10 min) with stirring and its subsequent cooling, and for impregnation of the cake using liquor (5 tbsp. l.).

As a result of the applied technology, a dense, non-flowing, sticky filling is obtained from these ingredients without a binder. Judging by the amount of cocoa powder used to make the cake (3 tbsp. For making dough and 2 tbsp. For glaze), the dominant taste of the cake is the taste of chocolate biscuit.

The closest in combination of essential features is the well-known (RU 2181245 C1, IPC A21D 13/08, published April 20, 2002) sponge cake, which contains cake made from biscuit, soaked in syrup and layered with cream, while the side surface of the cake is sprinkled with which contains coconut flakes (biscuit crumbs mixed in half with coconut flakes).

Cakes are made of biscuit, which is prepared from a composition including premium flour, condensed milk, baking soda, as well as cocoa powder or carob. The upper surface of the lower crust and the lower surface of the upper crust are covered with a layer of milk cream, which includes condensed milk (30.65-73.75%). Milk cream also primed the surface of the cake.

Despite the fact that a well-known cake contains coconut (in the dusting of the sides of the cake and in the cream 7.77-17.97%), the taste of this cake can be characterized as coconut-banana, as the upper surface of the lower crust and the lower surface of the upper crust are covered with a layer from banana slices.

The task to which the group of the claimed inventions is directed is to expand the range of flour confectionery products, and the technical result is to realize the indicated purpose by creating a cake with a rich texture and taste, the coconut flavor being the dominant one.

The specified technical result is achieved due to the fact that the cake containing cakes made of biscuit, placed one above the other soaked in syrup and layered with milk cream cream layers (biscuit layers), additionally contains a filling placed between the layers and / or used to decorate the cake, prepared by mixing components from a composition including drinking water, coconut flakes in an amount of 10-30% by weight of the filling composition, whipping the concentrate and condensed milk with sugar.

Coconut flakes are the main (up to 30% by weight of the filling) ingredient of the filling, therefore the coconut flavor is the dominant taste of the claimed cake.

Sponge cake cakes can be made from a composition that includes flour (usually of the highest grade), granulated sugar, condensed milk with sugar, melange, vegetable oil, cocoa powder, a mixture of emulsifiers and / or disintegrants, drinking water in the following ratio of components wt. %:

flour 20-40 granulated sugar 20-40 condensed milk with sugar 8-20 melange 15-35 vegetable oil 1-7 cocoa powder or carob 1-5 a mixture of emulsifiers and / or baking powder 4-15 drinking water rest

As a mixture of emulsifiers and / or disintegrants in the indicated composition, the known complex food supplement of Palsgaard is most often used for making biscuit, and the cheap substitute for cocoa powder is carob (powder from the pulp of the fruit (pods) of the carob tree), which does not the taste of chocolate, but it can be mixed to reduce production costs in quantities of up to 10%.

For impregnation of layers of biscuit of the declared confectionery, as a rule, “milk” syrup is used, prepared from dried milk 10-30, granulated sugar 0-15, potassium sorbate 0-0.3, used as a preservative, and drinking water (the rest ) taken in wt. % This syrup enhances the milk flavor of the cake and goes well with the taste of coconut.

For a layer of biscuit cakes, a milk cream is used, prepared from vegetable-fat cream, which makes up 30-70% of the total mass of milk cream and stabilization mixture, the components for which are taken in the following ratio, wt. %:

starch 0.2-3 custard mixture 5-25 cryogel or gelatin 0.5-3 condensed milk with sugar 8-25 icing sugar 5-25 potassium sorbate (amount regulated) 0-0.3 drinking water rest

As the basic component (vegetable fat cream) of the cream, it is preferable to use the Snowpack vegetable fat cream of Puratos company (Puratos), which includes water, hydrogenated vegetable fat, sugar, milk protein, stabilizers: E420ii, E463, emulsifiers E472e, E435, E322, salt and flavor (vanillin), or Gabatti's Top Cream.

The most commonly used custard mix is a dry mix that contains sugar, starch, skimmed milk powder, whole milk powder, stabilizers, milk protein, salt, flavors, emulsifier and dye, and gives the product a milky, creamy taste.

The recommended composition of the mixture for the preparation of the filling used in the cake, wt. %:

At the same time, BASF whipping concentrate Lamequick is most often used as a whipping concentrate.

Each of the following (not used in home-made cakes) ingredients included in the filling gives it certain taste or texture properties:

- cryogel - gives the filling stability, holds a light foam structure, gives a slightly jelly consistency; in the absence of a cryogel, the filling will be absorbed into the biscuit, swim, will not be stored;

- Lamekvik - gives the filling a plastic bound structure, in the absence of lamekvik, the filling is more liquid and flowing or drier, sweeter or more greasy;

- dry milk whey - gives the filling sourness and milky taste without adding a level of sweetness; in the absence of whey, the filling turns out to be sweeter, less milk.

To increase the shelf life of the cake, as a rule, a preservative is added to the composition for the preparation of the filling, which can use potassium sorbate in the amount allowed by regulatory documents (for example, not more than 0.2, wt.%).

Mixing the dry and liquid ingredients of the filling is done in a mixer. During mixing, the coconut filling acquires a thick, slightly airy soft and delicate texture. As a result, the filling structure is uniform, soft, after the preparation has a foamy structure, the density is 0.45-0.65 g / ml, it is capable of depositing through openings of 10-20 mm, it does not spread after depositing, it keeps its shape (does not follow from the cake , not absorbed, retains its volume during storage).

The above structure of the filling is achieved not only through the application of mixing technology and the addition of well-known structure-forming agents, but also due to the whole range of ingredients used in the indicated mass fraction. The taste of the filling is rich coconut, sweet, with milk notes (due to the presence of condensed milk and whey in its composition). The absence of the filling of the oil among the ingredients has a positive effect on its taste (no fatty component) and dietary properties.

Most often, a coconut filling of the specified composition is used between the lower and middle layers of the biscuit (with the number of biscuit layers (cakes) - 3), however, the taste (coconut) of the cake will not change if the filling is placed between, for example, the middle and upper layers or divided in half and add little by little each of the three layers of cake.

It should be noted that it is due to the use of cake for layer cake and / or for decorating two types of components (soft, soft and creamy cream and rich coconut filling) that we obtain a cake with a richer texture and taste.

To confirm the industrial feasibility of the claimed invention, an example of a specific, but not the only possible, formulation of the Coconut cake is given, as well as a phased description of the method for its industrial production.

“Butter with cocoa” biscuit is baked from a composition including flour, granulated sugar, condensed milk with sugar, melange, vegetable oil, cocoa powder or carob, a mixture of emulsifiers and / or disintegrants, drinking water, taken in the following proportions, wt. %:

flour 22.5 granulated sugar 21 condensed milk with sugar 13 melange 21.5 vegetable oil 3 cocoa powder 3 food supplement company Palsgaard four drinking water rest

Coconut cream is used for the layer of biscuit cakes and cake decor, which is made from the following semi-finished products: Puratos vegetable and fat cream Snoupak - the basic (40% by weight of the cream) component of Coconut cream and the stabilization mixture.

The composition of the stabilization mixture, wt. %:

drinking water rest starch 0.3 custard dry mix 13 cryogel 1,5 condensed milk with sugar fourteen icing sugar fourteen potassium sorbate (amount regulated) 0.2

The composition used in the manufacture of coconut cake coconut filling, wt. %:

starch 1.3 cryogel 1.7 Lamequik whipping concentrate 4.8 condensed milk with sugar 19 icing sugar 8.8 potassium sorbate 0.2 coconut flakes 10-30 dry whey 2,4 drinking water rest

The composition of the syrup "Milk", wt. %:

milk powder twenty granulated sugar four Potassium sorbate E202 (potassium salt sorbic acid) - artificial food supplement used as a preservative 0.1 drinking water. rest

A description of the production process of coconut cake with the above recipe is given in the following sequence:

1. Preparation of BISCUIT

A. Dough preparation.

The technologist sends a biscuit recipe to the central production program. On the control panel in the test preparation area, the operator activates the recipe and starts kneading. Liquid and dry components are sequentially fed into the mixing premixer, according to the modes set in the equipment, dough components are mixed. After that, the dough is pumped into the buffer tank.

B. Aeration and depositing dough.

From the buffer tank, the dough is piped into the aerator and saturated with air to a certain density. Next, the aerated dough through the pipe enters the depositor and is deposited in a cleaned and oiled baking dish.

B. Baking.

The conveyor baking dish is fed into the tunnel oven, where the biscuit is baked for a predetermined time under given modes. After baking on the built-in tilter, the molds are turned over and the biscuit is taken out of the molds onto the cooling conveyor belt.

G. Cooling.

The biscuit is cooled in a spiral cooler. The biscuit passes through two spirals inside a large refrigerator, where it reaches a predetermined temperature.

D. Cutting biscuit into layers (cakes) is made after cooling.

2. Cooking SYRUP.

The technologist sends the syrup formulation to the central production program. On the control panel in the cooking section of the syrup, the operator activates the recipe and begins the batch. The ingredients for the syrup are served in the tank (partially automatically, partially manually). Further, in accordance with the program, the syrup is cooked and cooled. The cooked and chilled syrup is fed into the storage tank at the assembly line.

3. Cooking CREAM.

A. Preparation of stabilization mixture.

The technologist sends the cream to the central production program. On the control panel in the test preparation area, the operator activates the recipe and starts kneading. Liquid and dry components are successively fed into the mixing premixer, according to the modes established in the equipment, the components of the stabilization mixture are mixed.

B. Preparation of vegetable fat cream.

Vegetable cream is fed through from the cup containers through the pipe to the aerator, and the stabilization mixture is fed there. In the aerator, the cream is saturated with air to a predetermined density. Next, the finished cream goes to depositors on the assembly line.

4. Cooking STARTS.

The technologist sends the filling recipe to the central production program. On the control panel of the planetary mixer, the operator activates the recipe and starts kneading. Dry and liquid components are sequentially delivered to the bowl (mixing container), according to the conditions set in the equipment, the mixture components are mixed. During the mixing process, the coconut filling acquires a thick, slightly airy consistency. The finished filling in the bowl is fed to the line under the transfer press.

5. ASSEMBLY OF CAKE.

The assembly of the cake is carried out on an automatic line in metal rings. The biscuit, syrup, cream and filling are successively layered in the rings in layers. The surface of the cake is leveled with a scraper.

6. STABILIZATION of the cake is carried out by cooling it in a special chamber for one hour for the cream to acquire a stable structure.

7. DECORATION of the cake.

To decorate the cake, use cream, border tape and coconut flakes to sprinkle the surface of the cake. The chilled cake blank on the ejector is removed from the ring. After that, curls from a cream of a certain pattern are deposited on a blank. The surface of the cake is sprinkled with coconut. The robot wraps a curb tape around the cake.

8. FREEZING the cake.

According to TU, cakes after production are subjected to shock freezing at a temperature of -35ºС.

9. PACKING OF THE CAKE.

Frozen cake on the conveyor is placed on a plastic bottom. The packer manually closes the lid. After which the cake passes control weighing and testing on a metal detector. Next, the date and time of production are applied to the cake, a label is glued and packaged in a corrugated box.

Claims (9)

1. Cake, characterized in that it contains made of biscuit, placed one above the other soaked in milk syrup and layered with milk cream cream cakes, while it further comprises a filling placed between the layers and / or used to decorate the cake, prepared by mixing components from composition, including drinking water, coconut flakes, whipping concentrate Lamekvik, condensed milk with sugar, starch, cryogel or gelatin, powdered sugar, powdered milk whey in the following ratio NII, wt.%: coconut flakes 10-30 starch 1-2 cryogel or gelatin 0.5-3 Lamequik whipping concentrate 3,5-6,5 condensed milk with sugar 15-25 icing sugar 3-15 dry whey 0.5-3 drinking water rest 2. A cake according to claim 1, characterized in that the composition for preparing the filling additionally contains a potassium sorbate preservative. 3. Cake according to any one of paragraphs. 1 or 2, characterized in that the biscuit is prepared from a composition comprising flour, granulated sugar, condensed milk with sugar, melange, vegetable oil, cocoa powder or carob, a mixture of emulsifiers and / or disintegrants, drinking water in the following ratio of components, wt.%: flour 20-40 granulated sugar 20-40 condensed milk with sugar 8-20 melange 15-35 vegetable oil 1-7 cocoa powder or carob 1-5 a mixture of emulsifiers and / or disintegrants 4-15 drinking water rest 4. A cake according to claim 3, characterized in that as a mixture of emulsifiers and / or disintegrants, a complex food supplement by Palsgaard is used. 5. Cake according to any one of paragraphs. 1 or 2, characterized in that the milk syrup for impregnation is prepared from taken in wt.%: Milk powder 10-30, granulated sugar 4-15, potassium sorbate 0-0.3, used as a preservative, and drinking water - rest. 6. Cake according to any one of paragraphs. 1 or 2, characterized in that the milk cream is prepared from vegetable-fat cream, comprising 30-70% of the total mass of milk cream and stabilization mixture, the components for the preparation of which are taken in the following ratio, wt.%: starch 0.2-3 custard mixture 5-25 cryogel or gelatin 0.5-3 condensed milk with sugar 8-25 icing sugar 5-25 potassium sorbate 0-0.3 drinking water rest