RU2757725C1 - Waffle candy - Google Patents

Abstract

FIELD: food industry; confectionery industry.

SUBSTANCE: invention relates to the food, in particular confectionery, industry; it can be used for the preparation of glazed candies based on molded waffles with filling, in which a nut is placed. A waffle candy is proposed, which is a body containing a waffle shell coated on the outside with glaze sprinkled with coconut chips, made in the form of a hollow volumetric geometric figure consisting of two interconnected blanks with a flat base, as well as candy mass filling placed in the shell with a whole almond kernel placed inside filling, while the ratio of the waffle shell, whole almond kernel and filling is, in wt.%: waffle shell 7.00 – 8,00; whole almond kernel 10.0 – 12.0; filling is the rest, wherein the waffle shell contains wheat flour, corn starch, lecithin, coconut oil, baking soda, salt, water, egg powder and enzyme “Alphamalt LQ 4020” with the following ratio of initial components in wt.%: wheat flour 40.09 - 42.67; corn starch 1.39 - 1.52; lecithin 0.43 - 0.49; egg powder 0.27 - 0.34; coconut oil 0.27 - 0.34; salt 0.1; baking soda 0.11 - 0.14; enzyme “Alphamalt LQ 4020” 0.01 - 0.02; water is the rest, and candy mass contains skimmed milk powder, white granulated sugar, lecithin, lactose, polyglycerol, vanillin, antioxidant NovaSol Cof, confectionery fat “Econat” and coconut chips crushed to a pasty state with the following ratio of initial components in wt.%: confectionery fat “Econat” 30.15 - 32.24; skimmed milk powder 22.56 – 24.12; coconut chips 15.94 – 17.06; lactose 8.06 – 8.97; lecithin 0.30 – 0.32; polyglycerol 0.24 – 0.26; vanillin 0.04 – 0.05; antioxidant NovaSol Cof 0.04 – 0.05; white granulated sugar is the rest, while filling contains candy mass and flavoring “coconut cream” with the following ratio of initial components in wt.%: flavoring “Coconut cream” 0.10 - 0.15; candy mass 99.85 – 99.90, while diluted glaze is used as glaze containing white glaze and flavoring “Coconut cream” with the following ratio of initial components in wt.%: flavoring “Coconut cream” 0.10 – 0.15; white glaze 99.85 – 99.90. At the same time, the body, diluted glaze and coconut chips for sprinkling are in the following ratio in wt.%: diluted glaze 25.0; coconut chips 7.0; body 68.0, and as the whole almond kernel, the kernel of whole roasted almond is used.

EFFECT: invention provides improved organoleptic properties in terms of taste, improved consumer properties, reduced sugar content and increased shelf life of candies.

3 cl, 4 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery, and can be used for the preparation of glazed wafer sweets on the basis of molded wafers with a filling in which a nut is placed.

Known is a flour confectionery product containing a wafer shell made of a flour semi-finished product, 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 made of flour premium wheat and containing salt, baking soda (sodium bicarbonate), lecithin, vegetable oil, melange and enzyme, as well as a filling placed in the body with a moisture content 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. RU2355172 IPC A21D 13/08, A23G 3/00, publ. 05/20/2009.

Known candy, which is a body formed from a wafer shell, coated on the outside with glaze and made in the form of two hemispheres, which are filled with filling and connected in pairs, while the recipe composition of the wafer shell includes flour and coconut oil, granulated sugar, corn starch, soy lecithin, edible salt, sodium bicarbonate, ammonium carbonate, and the recipe composition of the filling includes coconut oil, skimmed milk powder, granulated sugar, edible salt, soy lecithin, dry coconut powder, vegetable fats, waffle crumbs, dry whey, natural cocoa powder, cream flavor - a brew identical to the natural one, and one of the wafer hemispheres of the body is made with a flat bottom, whole fried hazelnuts are placed inside the body with the filling, while milk chocolate glaze and sprinkling in the form of crushed cocoa beans are used, and the ratio in the recipe for wafer casing sweets, milk chocolate glaze, sprinkles in the form of cocoa beans crushed and stuffing with roasted hazelnuts as follows, wt%: wafer casing 6.0-8.0; milk chocolate coating 23.0-29.0; sprinkling in the form of crushed cocoa beans 9.0-13.0; whole roasted hazelnuts 8.5-9.5; filling - the rest is up to 100%. RU 2590837, IPC A23G 3/36, A23G 3/54.

However, this candy does not provide the organoleptic properties of candies at the proper level and limits the range of products produced.

Known glazed wafer candy with green tea, covered with colored glaze, which is a body formed from a wafer shell, covered with green glaze outside and made in the form of two hemispheres, which are filled with filling and connected in pairs, while the recipe composition of the wafer shell includes wheat flour, coconut oil, granulated sugar, corn starch, soy lecithin, food salt, sodium bicarbonate, ammonium carbonate, the recipe for the filling includes coconut oil, skimmed milk powder, granulated sugar, salt, soy lecithin, coconut dry powder, vegetable fats, waffle crumbs, whey dry, green tea powder, green tea flavor, identical to natural, and one of the wafer hemispheres of the body is made with a flat bottom, whole blanched almonds are placed inside the body with the filling, while glaze based on green sugar and sprinkling in the form of roasted crushed almonds are used , and the ratio in pe chain of wafer casing sweets, glaze based on green sugar, sprinkling in the form of roasted crushed almonds and filling with blanched whole almonds the following, wt%: wafer casing 6.0-8.0; green sugar glaze 23.0-29.0; sprinkling in the form of roasted crushed almonds 9.0-13.0; blanched whole almonds 7.0-8.0; filling - the rest is up to 100%. RU2590943 A23G 3/36, A23G 3/54 publ. 10.07.2016

However, this candy has a rather high cost due to the use of roasted almond sprinkles.

The closest in technical essence is glazed coconut waffle candy, which is a body formed from a wafer shell, coated on the outside with glaze and made in the form of two hemispheres, which are filled with filling and connected in pairs, while the recipe composition of the wafer shell includes flour, granulated sugar, starch corn, soy lecithin, edible salt, sodium bicarbonate, ammonium carbonate, coconut oil, and the recipe for the filling includes coconut oil, skimmed milk powder, granulated sugar, edible salt, soy lecithin, coconut dry powder, vegetable fats, waffle crumbs, dry whey , the coconut flavor is identical to the natural one, and one of the wafer hemispheres of the body is made with a flat bottom, whole blanched almonds are placed inside the filling, green sugar-based glaze and sprinkling in the form of coconut flakes are used, and the ratio in the recipe for waffle casing sweets, sugar-based glaze green, dusting in the form of coconut flakes, blanched whole almonds and the following filling, wt.%: wafer casing 6.0-8.0; green sugar glaze 26.0-31.0; sprinkling in the form of coconut flakes 6.0-8.0; blanched whole almonds 7.0-8.0; filling - the rest is up to 100%. The invention consists in improving the consumer properties of sweets, expanding the range of their production, in reducing the calorie content while improving the organoleptic properties by imparting a new taste to the sweets. RU 2590836 A23G 3/36, A23G 3/54 publ. 10.07.2016.

However, these sweets have a fairly high sugar capacity due to the sugar included in the wafer shell and due to the coating from the glaze, which is made of green sugar.

The objective of the claimed invention is to create sweets made of molded wafer casings in the form of a volumetric hollow geometric figure with a flat base, with a cream filling, inside which there is a kernel of roasted almonds, with improved organoleptic properties of the product, due to giving sweets a new taste, improved consumer properties due to a decrease in sugar content, an increased shelf life, which can expand the arsenal of means for this purpose.

The technical result of the claimed invention is to improve organoleptic properties in terms of taste, reduce sugar capacity and increase shelf life.

To achieve the set task, waffle candy is characterized by the fact that it is a body containing a wafer shell, coated on the outside with glaze with sprinkling of coconut chips, made in the form of a hollow volumetric geometric figure, consisting of two interconnected blanks with a flat base, and also placed in the shell, a filling of candy mass with a whole almond kernel placed inside the filling, while the ratio of the wafer shell, whole almond kernel and filling is in wt%:

Wafer casing 7.00 - 8.00 Whole almond kernel 10.0 - 12.0 Filling rest,

moreover, the wafer casing contains wheat flour w / s, corn starch, lecithin, coconut oil, baking soda, food salt, water, egg powder and the enzyme "Alfamalt LQ 4020" with the following ratio of the starting components in wt%:

Wheat flour, premium 40.09 - 42.67 Corn starch 1.39 - 1.52 Lecithin 0.43 - 0.49 Egg powder 0.27 - 0.34 Coconut oil 0.27 - 0.34 Edible salt 0.1 Baking soda 0.11 - 0.14 Enzyme "Alfamalt LQ 4020" 0.01 - 0.02 Water rest,

and the candy mass contains skimmed milk powder, white granulated sugar, lecithin, lactose, polyglycerol, vanillin, NovaSol Sof antioxidant, Econat confectionery fat, and coconut crushed to a pasty state, with the following ratio of the initial components in wt%:

Confectionery fat "Econat" 30.15 - 32.24 Skimmed milk powder 22.56 - 24.12 Coconut flakes 15.94 - 17.06 Lactose 8.06 - 8.97 Lecithin 0.30 - 0.32 Polyglycerol 0.24 - 0.26 Vanillin 0.04 - 0.05 Antioxidant Novo Sol Soph 0.04 - 0.05 Granulated sugar white rest,

the filling contains the candy mass and the Coconut Cream flavoring with the following ratio of the starting components in wt%:

Flavoring Coconut Cream 0.10 - 0.15 Candy mass 99.85 - 99.90

in this case, as the glaze, a glaze with a distribution is used, containing a white glaze and a "Coconut Cream" flavoring agent with the following ratio of the starting components in wt%:

Flavoring Coconut Cream 0.10 - 0.15 Glaze white 99.85 - 99.90

At the same time, in the waffle candy, the body, glaze with wiring and coconut flakes for sprinkling are in the following ratio in wt%:

Glaze with spreading 25.0 Coconut flakes 7.0 Frame 68.0

At the same time, in waffle candy, whole roasted whole almond kernel is used as a whole almond kernel.

Comparative analysis of the claimed wafer candy from the prototype showed that the above additional components introduced into the composition of the wafer casing and their quantitative values, along with the known ones, make it possible to make a candy with a new taste and a sufficiently long shelf life (12 months). The candy has a light crunchy waffle body and a delicate creamy filling with a nested whole almond kernel. The body of the candy is covered with white glaze with the "Coconut Cream" flavoring, which also improves the organoleptic properties in terms of taste and expands the range of products for this purpose. The reduced sugar content in the candy and the increased shelf life improve the consumer properties of the candy.

The essence of the invention is illustrated by examples of manufacturing the claimed wafer candy.

Table 1 shows examples of compositions for making a wafer casing. Table 2 shows examples of the compositions of the candy mass for the manufacture of the filling. Table 3 shows the compositions for the filling.

Example 1. 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 Table 1. After mixing the raw materials to a homogeneous consistency, the mass is filtered through a sieve and pumped into an intermediate container. The temperature of the finished dough is not higher than 25 ° С, humidity is 61.0% ± 2.0%. The finished dough from the intermediate container is fed by means of a pump onto the surface of the lower plate of the oven and is pressed automatically by the upper plate. The baking process takes place 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. Moisture content of wafer sheet after conditioning 5.5% ± 0.2%

The cream filling is prepared in a turbomix. First, a semi-finished candy mass is prepared by mixing all the components according to the composition 1 of Table 2. Coconut shavings are pre-crushed on special equipment to a pasty state.

Then to the obtained semi-finished candy mass add flavoring "Coconut-cream" in quantities according to the composition of 1 table.3. Beat the mass for 3 minutes. Whipping takes place the aeration process. The temperature of the resulting cream filling is 40.0 - 45.0 ° C. Humidity 1.78 ± 0.5%.

To apply the filling, the wafer sheets are fed to the spreading device, where the filling is filled into the cells of the moving wafer sheets. After filling the waffle sheet with the filling, whole roasted almond kernels are fed through one wafer sheet into each cell using a nut-packing machine.

Formation of wafer blocks is carried out by joining two layers. The formed blocks are cooled. The temperature of the cooling device is 4-10 ° C. After cooling, the wafer blocks are fed into a slicer.

The ratio of the filling, wafer shell and whole almond kernel in the finished candy is in wt%:

Whole almond kernel 12.00 Wafer casing 7.00 Filling 81.00

After cutting, the bodies of the chocolates are fed onto the mesh of the enrobing machine with the help of a conveyor, where they are covered with glaze.

As a glaze, a glaze with a distribution is used, consisting of white glaze and Coconut Cream flavoring with the following ratio of the starting components in wt%:

Glaze white 99.90 Flavoring Coconut Cream 0.10

Glaze temperature during glazing is 28 - 32 ° С. The bodies of the sweets are completely covered with glaze followed by sprinkling with coconut flakes. The ratio of body, spread glaze and coconut flakes is in wt%:

Frame 68.0 Glaze with spreading 25.0 Coconut flakes 7.0

The hulls glazed and sprinkled with coconut are fed into a cooling tunnel with a temperature of 8 - 12 ° C. After that, the finished candies are wrapped.

The organoleptic properties of sweets are shown in Table 4.

Example 2. Wafer candies are prepared analogously to example 1

To prepare the wafer dough for the wafer casing, take the components according to the composition 2 of Table 1.

To prepare the candy mass for the filling, take the components of composition 2 of Table 2.

To prepare the filling, take the components of composition 2 of Table 3.

The ratio of wafer shell, filling and roasted almonds kernel is in wt%:

Roasted whole almond kernels 10.0 Wafer casing 8.00 Filling 82.0

The wafer casing is covered with a glaze with a spread, containing white glaze and Coconut Cream flavoring with the following ratio of the starting components in wt%:

Glaze white 99.85 Flavoring Coconut Cream 0.15

The ratio of body, spread glaze and coconut flakes is in wt%:

Frame 68.0 Glaze with spreading 25.0 Coconut flakes 7.0

Organoleptic properties are shown in Table 4.

For the manufacture of sweets, the following raw materials can be used:

corn starch - GOST 32159-2013; white sugar - GOST 33222-2015; lecithin powder - GOST 32052-2013; coconut oil GOST 10766-64; edible salt - GOST R 51574-2018; sodium bicarbonate (baking soda) - GOST 32802-2014; wheat flour of general purpose М55-23-ТР ТС 021/2011; drinking water - GOST R 51232-98; confectionery fat "Econat 3004" TR TS 024/2011; skimmed milk powder - GOST 33629-2015; flavoring agent "Coconut cream" - ТР ТС 029/2012; coconut flakes - TR TS 021/201; milk sugar (Lactose) - GOST 33567-2015; polyglycerol - TR TS 029/2012; vanillin -TR TS 029/2012; antioxidant NovaSolCof -TR TS 029/2012; white glaze -TI; roasted almond kernel - TR TS 021/2011; egg powder - GOST 30363-2013; enzyme "Alfamalt LQ4020- TR TS 029/2012.

Table 1.

No. Components Compositions for wafer casing, wt% 1 2 1 Wheat flour 40.09 42.67 2 Corn starch 1.52 1.39 3 Lecithin 0.43 0.49 4 Egg powder 0.34 0.27 5 Coconut oil 0.27 0.34 6 Baking soda 0.11 0.14 7 Edible salt 0.10 0.10 eight Enzyme "Alfamalt LQ4020 0.01 0.02 nine Water 57.13 54.58

table 2

No. Components Compositions for candy mass, wt% 1 2 1 Confectionery fat "Econat 3004" 32.24 30.15 2 Skimmed milk powder 22.56 24.12 3 Coconut flakes 17.06 15.94 4 Lactose 8.97 8.06 Lecithin 0.30 0.32 5 Polyglycerol 0.26 0.24 6 Vanillin 0.05 0.04 7 Antioxidant NovaSolCof 0.04 0.05 eight Granulated sugar 18.52 21.08

Table 3.

No. Components Compositions for filling, wt% 1 2 1 Candy mass 99.90 99.85 2 Flavoring Coconut Cream 0.1 0.15

Table 4.

No. Organoleptic indicators Characteristics of sweets 1 Taste and smell Light crunchy waffles with coconut flavor 2 The form Oblong, oval 3 Surface Dry, no cracks, Casing made of a thin layer of white glaze sprinkled with coconut. 4 Colour White glaze. 5 Structure and consistency Soft, tender, creamy filling with toasted crispy almonds. 6 Shelf life 12 months

Thus, the claimed candies have improved consumer characteristics, namely, organoleptic properties in terms of taste, reduced sugar capacity and increased shelf life up to 12 months.

Claims (13)

1. Waffle candy, characterized by the fact that it is a body containing a wafer casing, coated on the outside with glaze with sprinkling of coconut flakes, made in the form of a hollow volumetric geometric figure, consisting of two interconnected blanks with a flat base, and also placed in the casing filling from a candy mass with a whole almond kernel placed inside the filling, while the ratio of the wafer shell, whole almond kernel and filling is in wt%: Wafer casing 7.00 - 8.00 Whole almond kernel 10.0 - 12.0 Filling rest moreover, the wafer casing contains wheat flour, w / c, corn starch, lecithin, coconut oil, baking soda, food salt, water, egg powder and the enzyme "Alfamalt LQ 4020" in the following ratio of the starting components in wt%: Wheat flour, premium 40.09 - 42.67 Corn starch 1.39 - 1.52 Lecithin 0.43 - 0.49 Egg powder 0.27 - 0.34 Coconut oil 0.27 - 0.34 Edible salt 0.1 Baking soda 0.11 - 0.14 Enzyme "Alfamalt LQ 4020" 0.01 - 0.02 Water rest and the candy mass contains skimmed milk powder, white granulated sugar, lecithin, lactose, polyglycerol, vanillin, NovaSol Sof antioxidant, Econat confectionery fat and coconut crushed to a pasty state with the following ratio of initial components in wt%: Confectionery fat "Econat" 30.15 - 32.24 Skimmed milk powder 22.56 - 24.12 Coconut flakes 15.94 - 17.06 Lactose 8.06 - 8.97 Lecithin 0.30 - 0.32 Polyglycerol 0.24 - 0.26 Vanillin 0.04 - 0.05 Antioxidant NovaSol Cof 0.04 - 0.05 Granulated sugar white rest the filling contains the candy mass and the Coconut Cream flavoring at the following ratio of the starting components in wt%: Flavoring Coconut Cream 0.10 - 0.15 Candy mass 99.85 - 99.90 in this case, as the glaze, a glaze with a distribution is used, containing a white glaze and a "Coconut cream" flavoring agent with the following ratio of the starting components in wt%: Flavoring Coconut Cream 0.10 - 0.15 Glaze white 99.85 - 99.90 2. Wafer candy according to claim 1, characterized in that the body, the glaze with the spread and the coconut flakes for sprinkling are in the following ratio in wt%: Glaze with spreading 25.0 Coconut flakes 7.0 Frame 68.0 3. Wafer candy according to claim 1, characterized in that the kernel of whole roasted almonds is used as the kernel of the whole almond nut.