RU2626629C1 - Method for producing flour confectionery product based on biscuit semi-finished product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a flour confectionery product based on a biscuit semi-finished product involves the production of biscuit semi-finished product in two stages: by mixing in the first stage components: melange, granulated sugar, vegetable oil, invert syrup for flour products, skimmed milk powder, baking soda, table salt, an emulsifier, glycerin, citric acid, potassium sorbate solution, water, and at the second stage by means of adding wheat flour, placing the dough into a turboemulsifier for nitrogen saturation, moulding the dough in the form of a sheet, baking the sheet, cooling the sheet, cutting the sheet into strips, preparing a moisture-containing filling comprising pasteurizing the mixture containing treacle, skimmed milk powder, table salt, sugar powder and water by means of heating to 70-80°C with the subsequent cooling, mixing the pasteurized mixture with vegetable fat, aerating the filling while whipping in the turboemulsifier in the presence of nitrogen, spreading the aerated filling over the biscuit strips.

EFFECT: improving the product quality due to increasing the organoleptic properties concerning the finished product taste and preserving the product shape during the manufacturing and storage due to reducing the deformation and fragility of the product.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the field of food industry, in particular to its confectionery industry, and can be used for the preparation of flour confectionery based on semi-finished biscuit.

A known method of producing a biscuit cake, comprising preparing a mixture of wheat flour, a sweetener, an egg product, a lifting agent containing baking soda, a surfactant, invert syrup, salt, flavoring, milk powder and water, whipping the resulting mixture to obtain a dough with a uniform lush consistency, its molding in the form of a layer, baking of the latter, maturation of the finished layer, preparation of syrup for washing, preparation of a composition for lubrication, molding of the finished product from several layers, previously impregnated with a washing syrup and lubricated with a lubricant, and an airtight packaging of the finished product, characterized in that, when preparing the mixture, starch, albumin and sodium pyrosulfite are added to it, wheat flour of the first grade as wheat flour, as a sweetener - powdered sugar, and the lifting agent additionally contains a mixture of sodium pyrophosphate and calcium phosphate in a ratio of 4.5: (1-2), before forming the finished product, the finished layer is cut into strips from which the finished product is molded (RU 2198523, IPC A21D 13/08, publ. 20, 2003).

A known method for the production of flour confectionery based on biscuit cake mix, which includes the manufacture of biscuit cake mix from an egg product - melange, icing sugar, invert syrup, baking soda, table salt, emulsifier, wheat flour, additive and water, the manufacture of the composition for spreading, molding the finished product from the layers previously impregnated with the impregnating composition and lubricated with the lubricant, packing the finished product, while manufacturing biscuit semi-finished products Ata is carried out in two stages, with wheat flour and the additive being added in the second stage, and the resulting mixture is additionally beaten in a turbo emulsifier, while in the first stage, calcium phosphate, glycerin and a milk-protein additive obtained by mixing whey and milk protein are added milk, taken in a ratio of 1.5: 1.0, the components are mixed for 2.0-2.5 minutes, the additive introduced in the second stage contains corn starch, and the mixing is carried out for 2.0-2.5 minutes, with the composition for smearing and before applying it to the formation, beat in a turbo emulsifier to a density of 450-650 kg / m ³ (RU 2399272, IPC A21D 13/08, publ. 09/20/2010).

However, upon receipt of the biscuit cake mix, a milk-protein supplement is used, obtained by mixing dry milk whey and dry milk protein, taken in a ratio of 1.5: 1.0, which increases the cost of the products.

In addition, the known methods include the stage of preparation of the composition for the impregnation of biscuit semi-finished products and the stage of impregnation, which complicates the method, and also increases the cost of the products and reduces the shelf life due to the possibility of soaking the biscuit semi-finished product.

The closest analogue in technical essence is a method for the production of flour confectionery based on semi-finished biscuit, which provides for the production of semi-finished biscuit in two stages: by mixing at the first stage components - skimmed milk powder, melange, granulated sugar, invert syrup, drinking soda, salt , emulsifier, glycerin, water, and in the second stage by adding wheat flour, whipping the resulting dough in a turbo emulsifier, molding the dough in the form of a layer, baking the last it, cooling the formation, making the lubricant, whipping it in a turbo emulsifier, lubricating the strips with the lubricating compound, molding the finished product, while coconut oil, citric acid, potassium sorbate are additionally introduced in the first stage in the manufacture of the biscuit semi-finished product, and paste is used as an emulsifier Esther M03, whipping the resulting test in a turbo emulsifier is carried out in the presence of nitrogen; in the manufacture of the lubricant composition, the mixture is first prepared for pasteurization by mixing the components - molasses, dry apes of rich milk, food salt, powdered sugar and water, pasteurization of the mixture is carried out by heating to 70-80 ° C and rapid cooling to 20-25 ° C, the pasteurized mixture obtained is mixed with vegetable fat "Creamelt 501", emulsifier Esther P01, ethyl alcohol rectified potassium sorbate, water and flavoring, whipping the lubricant is carried out in a turbo emulsifier in the presence of nitrogen at a temperature not exceeding 27 ° C (RU 2528679, IPC A21D 13/08, publ. 09/20/14).

The objective of the invention is: the development of a method for the production of biscuit confectionery with improved organoleptic properties in terms of taste, increased shelf life, as well as expanding the arsenal of methods for manufacturing products for this purpose due to new techniques in the manufacture of aerated cream mass for filling, as well as the use of confectionery masses with higher density as an interlayer.

The technical result of the claimed invention is to improve the quality of products by increasing the organoleptic properties in terms of the taste of the finished product and maintaining the shape of the product during manufacture and storage by reducing deformation and brittleness of the product.

The technical result is achieved by a method of manufacturing a confectionery product based on a biscuit cake mix, which provides for the production of a biscuit cake cake in two stages: by mixing at the first stage the components: melange, granulated sugar, vegetable oil, invert syrup for flour products, skimmed milk powder, baking soda, common salt, emulsifier, glycerin, citric acid, potassium sorbate solution, water, and in the second stage by adding wheat flour, placing the dough in a turbo emulsion OR for nitrogen saturation, molding the dough in the form of a layer, baking the formation, cooling the formation, cutting the formation into strips, making a moisture-containing filling, including pasteurization of a mixture containing molasses, skimmed milk powder, edible salt, powdered sugar and water by heating to 70-80 ° C followed by cooling, mixing the pasteurized mixture with vegetable fat and an emulsifier, aerating the filling when knocking in a turbo emulsifier in the presence of nitrogen, brushing the biscuit strips with aerated filling, characterized in that in the mixture for potassium sorbate and flavoring are additionally introduced into sterilization, the pasteurized mixture is cooled first with cold water to 28 ° C, and then with ice water to 15-20 ° C, when the pasteurized mixture is mixed with vegetable fat, vegetable fat is pre-knocked with an emulsifier, aeration of the filling when knocking lead to obtaining a moisture-containing cream filling with a water activity of 0.75-0.78, and after smearing the biscuit strips with aerated cream filling, dosing is carried out on the filling of a layer of confectionery mass or a mass of fr such as are for berry-weight filler with a density exceeding the density of the filling, and the filling ratio: confectionery mass as a layer to 2.1: 1.0.

Moreover, in the method, decor from the confectionery glaze in the amount of 2% of the total mass of the product can be applied to the biscuit stripes.

Comparative analysis with the prototype showed that the improvement of the organoleptic properties of the claimed product is provided by a method of manufacturing a moisture-containing filling and applying a layer of it from a confectionery mass or a mass of fruit and berry filler with a density exceeding the density of the filling. The preparation of the mixture for pasteurization includes all prescription components, except vegetable fat and emulsifier. The pasteurization mixture is heated to 70-80 ° C, and cooling is carried out first with cold water to 28 ° C, and then ice water to 15-20 ° C. Such rapid cooling of the pasteurized mixture and mixing it with vegetable fat, pre-mixed with an emulsifier, allows you to get a moisture-containing cream filling with water activity A _w = 0.75-0.78. A filling with such water activity has improved resistance to microbiological deterioration of the product, which contributes to an increase in shelf life. Mixing vegetable fat with an emulsifier provides the use of a reduced amount of vegetable fat in the filling while maintaining high taste properties. The manufactured aerated cream filling has a strong airy and delicate melting structure with increased volume. The increased volume of the product affects the taste, namely, the taste sensation from melting improves, which allows the filling to be used in a smaller amount, thereby reducing the calorie content and the cost of the product. In addition, the claimed method differs from the known one by applying a layer of confectionery mass or a mass of fruit and berry filler (FYAN) on the filling with the ratio of aerated cream filling: confectionery mass for the layer as 2.1: 1.0. The confectionery mass for the interlayer has a density higher than the cream mass for the filling. When applied, the confectionery mass or mass of (FYAN) for the interlayer penetrates the airy and tender structure of the filling, forming an additional layer of filling from a denser confectionery mass in the delicate melting structure of the filling, which improves the organoleptic properties of the product in terms of taste. In addition, the use of a layer of confectionery mass or mass of (FYAN) helps to reduce the amount of moisture-containing filling in the product, which reduces the penetration of this filling into the biscuit during storage, which also improves the quality of the product as a whole, reduces deformation and brittleness.

The following raw materials were used to prepare the product: vegetable fat “Creamelt 501” - meets the requirements of the technical regulations for oil and fat products; coconut oil - meets the requirements of technical regulations for oil and fat products; rectified ethyl alcohol - GOST R 52522-2006; potassium sorbate - in accordance with the technical regulations of the Eurasian Economic Community, molasses - GOST R 52060-2003; food salt - GOST R 51574-2000; powdered sugar - GOST 21-94; granulated sugar - GOST 21-94; melange - GOST R 52121-2003; invert syrup for flour products - TI 03-01-2000; skimmed milk powder - GOST R 52791-2007; Ester paste M03 - EURASES; emulsifier Esther P01 - EVRAZES, glycerin - GOST 6824-96; food salt - GOST R 51574-2000; premium wheat flour - GOST R 52189-2003; drinking water GOST R 51232-98 SanPiN 2.1.4.1074; Vanillin flavoring - EVRAZES, chocolate glaze, chocolate milk glaze - OST 10-093-87; citric acid - GOST 908-79; fruit and berry filler TU 9163-006-51764615-02, hazelnut kernel - GOST 16835; Cocoa liquor - in accordance with the current regulatory documentation of the manufacturer and SanPiN 2.3.2 1078-01.

Example 1

A method for the production of flour confectionery based on semi-finished biscuit with cocoa with aerated cream filling and strawberry layer is carried out according to the dessert Bonifati recipe.

The method is as follows: in the manufacture of biscuit dough mix the recipe components. The ratio of components is, wt. %:

granulated sugar  21.98 melange  22.97 coconut oil  8.39 water  8.26 skimmed milk powder  3.10 corn starch  3.01 invert syrup for flour products  4.00 syrup  3.33 emulsifier "Excelsong 526"  1.21 glycerol  0.67 potassium sorbate solution  0.27 baking soda  0.23 citric acid  0.23 food salt  0.15

In this case, potassium sorbate is previously dissolved in water (0.07 wt.% Potassium sorbate is dissolved in 0.07 wt.% Water). The mixture of components is stirred for 3 minutes, after which 21.98 wt. % premium wheat flour and mixed for another 2 minutes.

The resulting biscuit dough is pumped into a storage tank, and then into a turbo emulsifier to saturate the dough with nitrogen, after which the biscuit dough is distributed in a roller jigger along the width of the furnace conveyor. The temperature of the test when exiting the turbo emulsifier does not exceed 27 ° C. Baking is carried out in a cyclometric furnace at a temperature of 380 ° C-450 ° C.

The humidity of the semi-finished biscuit after the oven was 17 ± 2.0%. To prepare a moisture-containing filling, a pasteurization mixture is first prepared by mixing the components of molasses, skimmed milk powder, edible salt, powdered sugar, rectified ethyl alcohol, potassium sorbate, flavor and water. The mixture is heated to 70-80 ° C, the pasteurized mixture is cooled first with cold water to 28 ° C and then with ice water to 15-20 ° C, after which the pasteurized mixture is mixed with vegetable fat pre-mixed with an emulsifier.

After mixing, the filling is aerated while knocking in a turbo emulsifier in the presence of nitrogen at a temperature of no more than 28 ° C. The moisture content of the filling is 13.5%, the density of the filling is 0.8 g / cm ³ , the water activity is 0.75.

To prepare the filling components are taken in the following proportions, wt. %:

Pasteurization mixture 64.88 Fat "Creamelt 501 33.63 A mixture of emulsifier with fat 1.14 Potassium Sorbate Solution 0.25 Fragrance "Vanilla" 0.1

To prepare the mixture for pasteurization, the components are taken in the following proportions, wt. %:

Powdered sugar 6.40 Syrup 5.74 Milk powder 5.02 Food salt 0,03

A solution of milk powder is prepared from the ratio of components, wt. %:

Skimmed milk powder 1.87 Water 3.18

A solution of potassium sorbate is prepared from a ratio of water: potassium sorbate as 1: 1.

A mixture of emulsifier with fat is prepared from the ratio of components, wt. %:

Fat Creamelt 501 0.22 Emulsifier Esther P01 0.08

The formation of products is carried out by dividing the cooled layer of biscuit into strips. The resulting creamy moisture-containing aerated filling with a density of 0.8 g / cm ³ and a moisture content of 13.5% under air pressure enters the filling dispenser, from where it is dosed into biscuit strips with an even layer of nozzles. Next, a layer of fruit and berry filler with a density of 1.3 g / cm ³ and W = 25% is applied to the biscuit strips with the filling evenly. The ratio of the moisture-containing filling with the candy mass of the interlayer is 2.0: 1.0. Then, using a separation device, one layer is turned over to another and the lower layer is aligned with the upper one. Aligned biscuit strips with filling are cut into products of the desired length. Then the product is cooled and covered with a decor of confectionery glaze in an amount of 2 wt. % of the total product. In the finished product, biscuit sheets make up 53.0% of the total mass, the filling is 32.0%, the interlayer from the confectionery mass is 15%. Organoleptic properties are shown in table 1.

Example 2. A method for the production of flour confectionery based on semi-finished biscuit with cocoa with aerated cream filling and truffle layer is carried out according to the dessert Bonifati recipe.

The preparation of the biscuit cake mix and the moisture-containing filling is carried out analogously to example 1. The moisture content of the biscuit cake after the oven is 19.0%, the obtained moisture-containing cream filling has a moisture content of 18.8%, the activity of water is 0.78, and the density is 1.0 g / cm ³ .

A layer of truffle confectionery mass is applied on biscuit strips with a filling in an even layer. The ratio of the moisture-containing filling with the truffle confectionery mass of the interlayer is 2.1: 1.0.

Aligned biscuit strips with filling are cut into products of the desired length. Then the product is cooled and covered with a decor of confectionery glaze in an amount of 2 wt. % of the total product. In the finished product, biscuit sheets make up 53.0% of the total mass, filling 32.0%, a layer of truffle confectionery mass 15%. Organoleptic properties are shown in table 1.

Truffle confectionery mass was prepared from the components in the following ratio, wt. %:

Powdered sugar 15.39 Fat Creamelt 501 12.44 Whole milk powder 8.27 Grated cocoa 6.00 Vegetable fat Prestin 12F 3.25 Cocoa powder 2.64 Lecithin 0.05 Vanillin 0.04 Sugar syrup 38.47 Condensed milk 9.99 Rectified ethyl alcohol 1.92 Cognac 1,54

The suspended components are mixed in the prescribed mode and the mass is circulated by a circulating pump for grinding into a ball mill. The resulting mass has a density of p = 1.4 g / cm ³ and humidity W = 17%.

Aligned biscuit strips with filling are cut into products of the desired length. Then the product is cooled and covered with a decor of confectionery glaze in an amount of 2 wt. % of the total product. In the finished product, biscuit sheets make up 53.0% of the total mass, filling 32.0%, a layer of truffle confectionery mass 15%. Organoleptic properties are shown in table 4.

Example 3. A method for the production of flour confectionery based on semi-finished biscuit with cocoa with aerated cream filling and a nut layer is carried out according to the dessert Bonifati recipe.

The preparation of the biscuit cake mix and the moisture-containing filling is carried out analogously to example 1. The moisture content of the biscuit cake after the oven is 19.0%, the obtained moisture-containing cream filling has a moisture content of 18.8%, the activity of water is 0.78, and the density is 1.0 g / cm ³ .

A layer of nut candy mass is applied to the biscuit strips with the filling evenly. The ratio of the moisture-containing filling with the nut confectionery mass of the interlayer is 2.1: 1.0.

At the same time, the nut confectionery mass is made of components in the following ratio by weight. %:

Prefabricated praline nut mass 79.28 Vegetable fat "Prestin" 34F 20.34 Lecithin 0.33 Hazelnut flavor DelAr 1102101 0.05

Semi-finished product of walnut praline mass is obtained according to the instruction TI No. 01-40-2000 "Technological instruction for the production of semi-finished confectionery mass" by mixing the recipe components until a homogeneous mass is obtained in the melange at a temperature of 45 ° C for 15 minutes. Prescription components for p / p praline mass take in quantities, wt. %:

Granulated sugar 43,43 Hazelnut kernel grated 37.21 Skimmed milk powder 9.83 Grated cocoa 7.47 Vegetable fat Prestin 12F 1,67 Lecithin 0.39

The resulting nut confectionery mass has a density of p = 1.4, humidity of 1%.

Aligned biscuit strips with filling are cut into products of the desired length. Then the product is cooled and covered with a decor of confectionery glaze in an amount of 2 wt. % of the total product. In the finished product, biscuit sheets make up 53.0% of the total mass, filling 32.0%, a layer of truffle confectionery mass 15%. Organoleptic properties are shown in table 1.

Claims (2)

1. A method of manufacturing a confectionery flour product based on a biscuit cake mix, which provides for the production of a biscuit cake mix in two stages: by mixing at the first stage the components: melange, granulated sugar, vegetable oil, invert syrup for flour products, skimmed milk powder, drinking soda, salt cookware, emulsifier, glycerin, citric acid, potassium sorbate solution, water, and in the second stage by adding wheat flour, placing the test in a turbo emulsifier for nitrogen saturation, molding the test and in the form of a formation, baking the formation, cooling the formation, cutting the formation into strips, making a moisture-containing filling, including pasteurizing a mixture containing molasses, skimmed milk powder, edible salt, powdered sugar and water by heating to 70-80 ° C followed by cooling, mixing pasteurized mixture with vegetable fat, aeration of the filling when knocking in a turbo emulsifier in the presence of nitrogen, brushing of biscuit strips with aerated filling, characterized in that potassium sorbate and flavor are added to the pasteurization mixture ator, the pasteurized mixture is cooled first with cold water to 28 ° C, and then with ice water to 15-20 ° C, when mixing the pasteurized mixture with vegetable fat, vegetable fat is pre-knocked with an emulsifier, aeration of the filling when knocking is carried out until a moisture-containing cream filling with water activity of 0.75-0.78, and after smearing the biscuit strips with aerated cream filling, dosing is carried out on the filling of a layer of confectionery mass or a mass of fruit and berry filler with a mass density exceeding conductive filling density and filling ratio: mass for layer 2.1: 1.0. 2. The method according to p. 1, characterized in that on the biscuit stripes put a decor of confectionery glaze in an amount of 2% of the total weight of the product.