RU2660258C1 - Waffle products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. A wafery article is proposed, which represents a body, which is formed from a wafer casing made in the form of two wafer hemispheres that are filled with the filling and connected in pairs, the formulation composition of the wafer casing includes wheat flour, coconut oil, corn starch, lecithin, edible salt, sodium hydrogencarbonate, water, and the recipe composition of the filling includes skimmed milk powder, granulated sugar, lecithin, fat component, wafer crumbs, whey powder, where both wafer hemispheres of the body are made with the flat bottom, and the recipe composition of the wafer casing additionally contains egg powder, the enzyme "Alfamalt LQ 4020" and the natural dye "Carmine", or "Copper Chlorophylline OF0982", or "Annato" or "Turmeric 0009", and the recipe composition of the filling additionally contains lactose, vanillin, puffed rice balls, biscuit grain, flavor "Concentrated milk", antioxidant "Nova Sol COf" and as a fat component – confectionery fat "Econat 1004-32", confectionery fat "Econat 2004". In this case, the original components are used in a predetermined ratio, and the ratio of the filling and of the wafer casing is in wt%: filling 92.0, wafer casing 8.0.

EFFECT: invention provides for the preparation of wafery products based on colored molded wafers with the filling.

1 cl, 3 tbl, 8 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of wafer products based on colored molded wafers with filling.

A product is known, which is a body glazed with chocolate icing, made of a waffle shell, in the form of a hollow volumetric geometric figure, molded from two pairwise connected blanks in the form of hemispheres and a filling of fondant candy mass made of granulated sugar; coconut oil; molasses; milk powder; cocoa powder; cognac; essences; wheat flour; maize starch; vegetable oil; soy flour; salts; food soda; lecithin. RU 2140162, A23G 3/00, publ. 1999.10.27.

A product is known - a candy, which is a body formed from a wafer 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 coconut oil, granulated sugar, corn starch, lecithin soybean, edible salt, sodium bicarbonate, ammonium carbonate, the formulation of the filling includes coconut oil, dry milk component, granulated sugar, salt, soy lecithin, dry coconut powder, vegetable fats, waffle crumbs, whey powder, natural cocoa powder, cream brule flavor is identical to natural, skimmed milk powder is used as a dry milk component, one of the wafer hemispheres of the case is made with a flat bottom, a whole roasted hazelnut is placed inside the case with the filling , while using milk chocolate icing and sprinkling in the form of crushed cocoa beans, and the ratio in the formulation of sweets waffle shell, milk chocolate glaze, sprinkling in the form of crushed cocoa beans and toppings with whole hazelnuts roasted the following, wt. %: waffle shell 6.0-8.0; milk chocolate glaze 23.0-29.0; sprinkling in the form of crushed cocoa beans 9.0-13.0; whole hazelnut roasted 8.5-9.5; filling - the rest is up to 100%. The invention consists in improving the consumer properties of sweets, expanding the assortment of their release, in reducing calories while improving organoleptic properties by giving the sweets a new taste. RU 2590837, IPC A23G 3/36, A23G 3/54.

A flour product is known that contains a wafer shell made of semi-finished flour made in the form of a hollow volumetric geometric figure with a flat base, the wall thickness of which is 1.5-2.0 mm, consisting of two interconnected blanks, and also placed in the case, the filling is with a humidity of 15-23%, while the filling is made of whipped confectionery mass and milk confectionery mass and is located in each of the blanks in layers. RU 2355172 IPC A21D 13/08, A23G 3/00, publ. 05/20/2009.

The disadvantages include the low organoleptic properties of the products in terms of taste due to the use of traditional fillings, as well as traditionally colored wafer blanks, which limits the range of confectionery products of this type.

The closest in technical essence is “Glazed wafer candy with green tea, coated with colored glaze, which is a body formed from a waffle shell, coated with green glaze on the outside and made in the form of two hemispheres that are filled and connected in pairs, while the recipe composition is wafer shells include flour and vegetable oil, granulated sugar, corn starch, soya lecithin, edible salt, sodium bicarbonate, ammonium carbonate, and coco as vegetable oil butter, the formulation of the filling includes coconut oil, dry milk component, granulated sugar, salt, soya lecithin, coconut dry powder, vegetable fats, wafer crumbs, whey powder, green tea powder, green tea flavor identical to natural, as milk powder skimmed milk powder, one of the wafer hemispheres of the case is made with a flat bottom, whole blanched almonds are placed inside the case with the filling, while sugar-based glaze is used and green in color and sprinkled with crushed almonds, and the ratio in the formulation of sweets is wafer shells, glazes based on green sugar, sprinkled with almonds fried crushed and toppings with whole almonds blanched as follows, wt.%: wafer shell 6.0- 8.0; green sugar-based glaze 23.0-29.0; sprinkling 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%. RU 2590943 A23G 3/36, A23G 3/54 publ. 07/10/2016.

However, this product has a sufficiently high calorific value due to sugar, which is part of the waffle shell, due to the coating of glaze, which is made of green sugar, as well as a rather high cost due to the use of sprinkling of roasted almonds and blanched almonds whole in the filling.

The task of the invention is the creation of a flour confectionery product made of molded wafer shells in the form of a hollow geometric figure with a flat base, having different colors, namely red, yellow, green, orange, with improved organoleptic properties of the product in terms of taste, low calorie content and cost of products.

The technical result is achieved by the fact that the wafer product, which is a body formed from a waffle shell made in the form of two hemispheres, which are filled and stuffed and connected in pairs, while the recipe composition of the waffle shell includes premium wheat flour, coconut oil, corn starch, lecithin, edible salt, sodium bicarbonate, water, and the formulation of the filling includes skimmed milk powder, granulated sugar, lecithin, the fat component, wafer crumbs, whey milk powder, according to both wafer hemispheres of the casing are made with a flat bottom and the formulation of the wafer casing additionally contains egg powder, the enzyme Alfamalt LQ 4020 and the natural dye Carmine, or Caramel Kohler or Copper Chlorophyllin OF0982, or Annato or Turmeric 0009 "in the following ratio of starting components in wt.%:

Premium wheat flour 40.0-42.0 Coconut oil 0.3-0.4 Corn starch 1.2-1.5 Lecithin 0.4-0.5 Food salt 0.1 Sodium bicarbonate 0.12-0.13 Egg powder 0.3-0.35 Enzyme Alfamalt LQ 4020 0.01 Natural dye 0.45-0.95 Water rest

and the prescription composition of the filling additionally contains lactose, vanillin, rice balloons, sponge cake, concentrated milk flavoring, Nova Sol COf antioxidant, and Ekonat 1004-32 confectionery fat, Ekonat 2004 confectionery fat as the fat component the following ratio of starting components in wt.%:

Skimmed milk powder 5.5-6.0 Lecithin 0.28-0.3 Confectionery fat "Ekonat 1004-32" 18.4-19.0 Confectionery fat Ekonat 2004 10.5-11.5 Waffle crumbs 7.0-7.5 Dry milk whey 20.5-21.0 Lactose 6.5-7.0 Vanillin 0.03-0.04 Rice balloons 3.3-3.5 Krupka biscuit 3.3-3.5 Fragrance "Concentrated milk" 0.1 Antioxidant Nova Sol COf 0.03-0.04 Sugar sand rest

The difference between the claimed wafer products and the known ones is a thin matte waffle shell made of color due to the presence of different colors in the natural dyes, combined with a filling, in which, along with the known components, new components are present, thereby improving the organoleptic properties in terms of taste and the appearance of the product. In addition, the composition of the waffle shell does not contain sugar, as well as a coating of glaze, which reduces the calorie content of the product.

The invention is illustrated by examples of the manufacture of the inventive waffle product.

Example 1. A wafer product of green color was prepared based on the following ratios in wt. %:

Waffle shell 8.0 Filling 92.0

The inventive wafer product is made as follows: Preparation of raw materials and semi-finished products is carried out in accordance with the technological instruction "Preparation of raw materials and semi-finished products for production" TI No. 12-01-2012

Wafer dough is prepared in a container where water with a temperature of 10.0-18.0 ° C, flour and all other raw materials are loaded in accordance with the composition of 1 table. 1, as well as the dye "Copper Chlorophyllin OF0982" After mixing the raw material until a homogeneous consistency, the mass is filtered through a sieve and pumped into an intermediate container. The temperature of the finished test is not higher than 25 ° C, humidity 62.5% ± 2.0%. The finished dough from the intermediate container is fed to the surface of the bottom plate of the oven and pressed automatically by the top plate. The baking process occurs at a temperature of 160-180 ° C. After baking, conditioning is carried out to relieve tension in the wafer sheet and impart moisture evenly throughout the wafer sheet. Wafer sheet moisture after conditioning 5.5% ± 0.2%

часть сухих компонентов - сыворотку сухую молочную, лактозу, сухое обезжиренное молоко рис воздушный шарики 1,5-3,0 мм, крупку бисквитную, ароматизатор «Концентрированное молоко», антиокислитель «Нова Сол Cof». Затем загружают оставшуюся часть сухих компонентов и полученную массу взбивают в течение 3 минут. На второй стадии в турбомиксе происходит процесс аэрации. Температура полученной кремовой массы 35,0-45,0°С. Влажность 1,67±0,5%The preparation of cream filling is carried out in turbomix. The filling is prepared in two stages. The components are taken according to the composition of 1 table. 2. First load the fat component and

part of the dry components - whey, milk powder, lactose, skimmed milk powder rice balloons 1.5-3.0 mm, sponge cake, concentrated milk flavor, Nova Sol Cof antioxidant. Then the remaining part of the dry components is loaded and the resulting mass is whipped for 3 minutes. In the second stage, aeration process takes place in the turbomix. The temperature of the resulting cream mass is 35.0-45.0 ° C. Humidity 1.67 ± 0.5%

To apply the cream filling, the wafer sheets are fed to a spreading device, where the cells of the moving wafer sheets are filled with the filling. The formation of wafer blocks is carried out by connecting two layers. Formed blocks cool. The temperature of the cooling device is 4-10 ° C. After cooling, the wafer blocks enter the cutting device. The ratio of the filling and wafer sheets is in wt.%: Filling - 92.0 Wafer sheets - 8.0 Organoleptic properties are shown in table 3.

Example 2. A wafer product is prepared analogously to example 1, the dye green Copper Chlorophyllin OF0982 ". Components for wafer blanks are taken according to the composition of 2 tablets. 1. The components for the filling are taken according to the composition of 2 tablets. one.

Organoleptic properties are shown in table 3.

Example 3. A waffle product with a yellow shell was prepared analogously to example 1, yellow dye “Turmeric 0009” was used as a dye. The components for wafer blanks were taken according to composition 3 of the table. 1. The components for the filling are taken according to the composition of 1 table. one.

Organoleptic properties are shown in table 3.

The ratio of the filling and wafer sheets is in wt. %:

Waffle shell 8.0 Filling 92.0

Example 4. A waffle product with a yellow shell was prepared analogously to example 1. As a dye, the dye Yellow Turmeric 0009 was used. The components for wafer blanks were taken according to composition 4 of the table. 1. The components for the filling are taken according to the composition of 2 tablets. one.

Organoleptic properties are shown in table 3.

Example 5. A waffle product with a red shell was prepared analogously to example 1, and the natural dye “Carmine” was used as a dye. Components for wafer blanks are taken according to the composition of 5 tablets. 1. The components for the filling are taken according to the composition of 1 table. 1. Organoleptic properties are shown in table 3.

The ratio of the filling and wafer sheets is in wt. %:

Waffle shell 8.0 Filling 92.0

Example 6. A wafer product with a red shell was prepared analogously to example 1, the natural dye “Carmine” was used as a dye.

Components for wafer blanks are taken according to the composition of 6 tablets. 1. The components for the filling are taken according to the composition of 2 tablets. one.

Organoleptic properties are shown in table 3.

Example 7. A wafer product with an orange shell was prepared analogously to example 1, and natural dye “Annato” was used as a dye. Components for wafer blanks are taken according to the composition of 7 tablets. 1. The components for the filling are taken according to the composition of 1 table. one.

The ratio of the filling and wafer sheets is in wt.%:

Waffle shell 8.0 Filling 92.0

Organoleptic properties are shown in table 3.

Example 8. A wafer product with an orange shell was prepared analogously to example 1, and natural dye “Annato” was used as a dye.

Components for wafer blanks are taken according to the composition of 8 tablets. 1. The components for the filling are taken according to the composition of 2 tablets. one.

Organoleptic properties are shown in table 3.

The following raw materials were used for the manufacture of wafer sweets: wheat flour GOST R32189-2003; granulated sugar GOST 33222-2015; egg powder GOST 30363-2013; lecithin TU 9146-006-00371185-93; food salt GOST R51574-2000; baking soda GOST 2156-76; vanillin TRTSO29 / 2012; enzyme Alfamalt LQ4020 - TRTS029 / 2012; antioxidant "Nova Sol Cof" - TRTS029 / 2012; confectionery fat "Econat 2004" TRTS024 / 2011; flavoring "Concentrated milk" TU 9145-002-70452991-2006; dry milk whey TRTS 033/2013, wafer crumbs TI 01-33-2000; Vegetable fat "Econat" TRTS024 / 2011; corn starch - TRTS021 / 2011, GOST R51985-2002; rice, balls - TRTS021 / 2011; TU 9196-008-59045630-12; coconut oil TRTS024 / 2011; drinking water - GOST R 51232; lactose - TRTSOZZ / 2013; Skimmed milk powder GOST33629-2015, TRTSOZZ / 2013; Natural dye: “Carmine” -TRTS029 / 2012; “Copper Chlorophyllin OF0982” - TRTS029 / 2012; “Annato” - TRTS029 / 2012; "Turmerik 0009" - TRTS029 / 2012.

Thus, wafer candy has an unusual taste and original colors, has a shelf life of 8 months, which expands the range of flour confectionery products of this type.

Claims (6)

1. A waffle product, which is a body formed from a waffle shell made in the form of two waffle hemispheres that are filled and connected in pairs, while the recipe composition of the waffle shell includes premium wheat flour, coconut oil, corn starch, lecithin, salt food, sodium bicarbonate, water, and the formulation of the filling includes skimmed milk powder, granulated sugar, lecithin, the fat component, wafer crumbs, whey milk powder, characterized in that both wafer hemispheres The bodies are made with a flat bottom, and the formulation of the wafer shell additionally contains egg powder, the enzyme Alfamalt LQ 4020 and the natural dye Carmine, or Copper Chlorophyllin OF0982, or Annato, or Turmeric 0009 with the following ratio starting components, wt.%: Premium wheat flour 40.0-42.0 Coconut oil 0.3-0.4 Corn starch 1.2-1.5 Lecithin 0.4-0.5 Food salt 0.1 Sodium bicarbonate 0.12-0.13 Egg powder 0.3-0.35 Enzyme Alfamalt LQ 4020 0.01 Natural dye 0.45-0.95 Water rest and the prescription composition of the filling additionally contains lactose, vanillin, rice balloons, sponge cake, concentrated milk flavor, Nova Sol COf antioxidant, and Ekonat 1004-32 confectionery fat, Ekonat 2004 confectionery fat as a fat component "In the following ratio of starting components, wt.%: Skimmed milk powder 5.5-6.0 Lecithin 0.28-0.3 Confectionery fat "Ekonat 1004-32" 18.4-19.0 Confectionery fat "Ekonat 2004" 10.5-11.5 Waffle crumbs 7.0-7.5 Dry milk whey 20.5-21.0 Lactose 6.5-7.0 Vanillin 0.03-0.04 Rice balloons 3.3-3.5 Krupka biscuit 3.3-3.5 Fragrance "Concentrated milk" 0.1 Antioxidant Nova Sol COf 0.03-0.04 Sugar sand rest 2. A waffle product according to claim 1, characterized in that the ratio of the filling and the waffle shell is, wt.%: Filling 92.0 Waffle shell 8.0