RU74770U1 - PASTRY - Google Patents

Abstract

1. A confectionery product comprising at least one waffle layer and at least one layer located on it made of a porous fat-containing confectionery mass, characterized in that the porous fat-containing confectionery mass contains cocoa butter substitute as fat. 2. The confectionery product according to claim 1, characterized in that it contains two to five wafer layers, of which between each two layers is a layer of fat-containing porous confectionery mass containing cocoa butter substitute as fat.

Description

The utility model relates to the food industry, in particular to the confectionery, and can be used in the manufacture of wafer products with porous filling.

A confectionery product is known consisting of a wafer sheet in the form of a geometric figure made of a material based on a semi-finished product and a filling layer located on it made of a material that is a soft mass. RU 67819 A21D 13/08 2007.11.10

Known food product is a confectionery product containing at least one waffle layer and at least one layer made of a porous chocolate-containing mass. RU 67821 A23G 3/00 2007.11.10.

From literary sources it is known that for the manufacture of chocolate, chocolate mass is made from cocoa liquor, cocoa butter and powdered sugar. ES Drboglava "Fundamentals of food production technology" M. Food industry, 1978 p. 160. Therefore, the porous chocolate-containing mass from which the layer of the closest analogue is made contains cocoa butter.

It is also known that in accordance with GOST 6534-89 p.1.3.2, chocolate is a fat-containing confectionery mass that contains only cocoa butter as fat. Thus, a porous chocolate-containing mass is a mass that necessarily contains cocoa butter as fat. Cocoa butter is an expensive product.

Therefore, the cost of the product containing the layer made of chocolate-containing mass is quite high due to the content in it of a layer made of a porous chocolate-containing mass, which includes cocoa butter. In addition, chocolate is not always indicated for consumption, for example, people suffering from allergies, obesity and some other diseases.

The inventive utility model solves the problem of expanding the assortment of confectionery products by replacing a layer of porous chocolate-containing mass with a layer of confectionery mass, in which the content of cocoa products is reduced due to the exclusion of expensive, scarce raw materials from the composition of this layer of cocoa butter, without reducing the taste of the product and other consumer properties.

The technical result of the utility model is the cheapening of the confectionery product, while maintaining the consumer properties of the product.

The technical result is achieved by the fact that a confectionery product comprising at least one wafer layer and at least one layer located on it made of a porous fat-containing confectionery mass, according to a utility model, fat-containing porous fat-containing confectionery mass contains a substitute for cocoa oils.

In this case, the confectionery product may contain 2-5 wafer layers, between each two of which is a layer of fat-containing porous confectionery mass containing cocoa butter substitute as fat.

The difference between the utility model and the known one is the implementation in the confectionery product of a layer of a porous fat-containing confectionery mass, which contains fat as a substitute for cocoa butter.

In this case, as already mentioned above, from GOST 6534-89 p.1.3.2. - there is evidence that the use of chocolate mass with the addition of cocoa butter substitutes is not allowed in the manufacture of chocolate. From this it follows that the material from which the layer of the claimed utility model is made differs from the material from which the layer of the closest analogue is made. Moreover, the use, in the claimed utility model, of a porous fat-containing confectionery mass containing cocoa butter substitute as fat significantly reduces the cost of the confectionery product. Moreover, the mass based on the substitute for cocoa butter has the same solid porous consistency as the mass of the closest analogue, which helps preserve the consumer properties of the product without reducing taste.

In addition, the porous fat-containing confectionery mass containing cocoa butter substitute as fat has a moisture content of 0.87-1.4%, and the moisture content of wafer sheets is 1.5-2.0%. This eliminates the penetration of one material into another. Thus, high consumer properties of the product are preserved for a long time, namely: warping, delamination of wafer sheets and fillings during storage of products for 6 months is excluded, as well as the shape of the product is well preserved and helps to prevent breakage during storage and transportation.

The figure shows a confectionery product, where 1 is a layer of porous fat-containing confectionery mass containing cocoa butter substitute as fat, 2 is a waffle layer.

For the manufacture of products can be used the following raw materials:

premium wheat flour - GOST R 52189-2003, granulated sugar - GOST 21-94, mélange - GOST 30363-96, lecithin - TU 9146-006-00371185-93; food salt - GOST 13830-91, baking soda - GOST 2156-76, soybean oil - GOST 7825-96, vegetable fat GOST 28414-

89; cocoa powder - GOST 108-76, drinking water - GOST R 51232, enzyme - San Pin 2.3.2. 1078-01, skimmed milk powder, GOST 10970-87, whey milk powder TU 9223-123-04610209-2002; vanillin GOST 16599-71; emulsifier PGPR SanPin 2.3.2. 1078-01, flavoring - SanPin 2.3.2 1078-01; egg powder GOST 30363-96; coconut oil GOST 10766-84, corn starch GOST R 51985-2002, cocoa butter substitutes SanPin 2.3.2 1078-01 ind. 1.7.3, 1.7.3.2; food additives, flavors, colorants, in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01;

Example 1. The inventive confectionery product is made as follows.

For the production of porous fat-containing confectionery mass using prescription components in composition 1, table 1. The resulting mass is placed in a container where the temperature is maintained at 35-40 ° C. From the reservoir, the mass is fed to a continuous aerator, where the confectionery mass is saturated with air until a stable porous mass is obtained. The moisture content of the porous confectionery mass is 1.4%. The density of the porous confectionery mass is 0.5 g / cm ³ .

To produce the mass for the waffle layer, the recipe components according to composition 1. Table 2, namely water, wheat flour, corn starch, lecithin, egg powder, coconut oil, baking soda, edible salt, Alfamalt enzyme are loaded into a container where mixing the components to a uniform consistency. The finished dough is filtered through a sieve and pumped into an intermediate container. The baking process is carried out at a temperature of 170 ° C. The moisture content of wafer sheets after baking is 1.5%.

To obtain a product with one layer of porous mass and one layer of wafer, the porous mass is applied to the wafer layer through spinnerets in trickles and the installed plate is leveled with a layer of a given thickness.

Organoleptic properties of examples 1-4 are shown in table.3.

Example 2. A confectionery product is obtained analogously to example 1.

To obtain a porous fat-containing confectionery mass, composition 2 is used. Table 1. The humidity of the porous confectionery mass is 1.14%; the density of the porous confectionery mass of 0.55 g / cm ³ .

To obtain the mass for the waffle layer, composition 2 of table 2 is used. The moisture content of wafer sheets after baking is 1.9%.

Wafer blocks are formed by applying a second wafer sheet over a porous mass. Next, the formed blocks are pressed by pressing

roll and cooled at a temperature of 6-10 ° C. Then the formed blocks are cut and fed to the packaging.

Example 3

A confectionery product is obtained analogously to example 1. For the production of the mass for the waffle layer, the recipe components of composition 3 are used, table 2. The baking process is carried out at a temperature of 180 ° C. The moisture content of wafer sheets after baking is 2.0%.

To obtain a porous fat-containing confectionery mass, composition 3 is used, table 1. The humidity of the porous confectionery mass is 0.87%; the density of the porous confectionery mass of 0.5 g / cm ³ ;

Wafer blocks are formed from three wafer sheets and two layers of porous confectionery mass.

Example 4

A confectionery product is obtained analogously to example 1.

For the production of mass for the waffle layer, recipe components of composition 4 are used, table 2. The moisture content of wafer sheets after baking is 1.8%.

To obtain a porous fat-containing confectionery mass, composition 3 is used, table 1. Humidity of porous confectionery mass - 1.5%; The density of the porous confectionery mass of 0.55 g / cm ³ .

Wafer blocks are formed from five wafer sheets of four layers of a porous confectionery mass.

Table 1. No. Components The composition of the porous mass, in wt.% one 2 3 one. Cocoa Butter Substitute 27.97 29.68 36.17 2. Cocoa powder 13.45 15.06 - 3 Grated cocoa 10.05 5.64 - four Lecithin 0.4 0.2 0.3 5 Emulsifier 0.2 0.2 0.2 6 Vanillin 0.04 0.04 0.1 7 Skimmed milk powder - 5.08- 7.46 8 Dry milk whey - - 21.45 9 Sugar sand 47.89 44.10 34.32

Table 2. No. Components The composition of the material for the waffle layer, in wt.% one 2 3 four one Wheat flour 42.78 41.82 90.48 90.06 2 Corn starch 1.41 1.46 - - 3 Lecithin 0.40 0.42 - -

four Egg powder 0.31 0.31 - - 5 Fresh egg yolk - - 7.32 7.6 6 Soybean oil - - 0.91 1,2 7 Phosphatides - - 0.57 0.5 8 Coconut oil 0.28 0.31 - - 9 Baking soda 0.1 0.13 0.36 0.32 10 Food salt 0.1 0.1 0.36 0.32 eleven Enzyme Alfomalt 0.01 0.01 - - 12 Water 54.61 55.44 - -

Indicators Compositions 1-4 Taste and smell Subtle smell, and taste, combined with a pleasant taste of milk components and cocoa components. The consistency of the layer of fat-containing confectionery mass Porous, solid Structure Homogeneous, cellular Surface Even, dry, without cracks, inclusions, without traces of filling on the surface. Shelf life, months 6

Thus, the claimed utility model allows to expand the range of confectionery products with a layer of porous fat-containing confectionery mass, which contains cocoa butter substitute as fat, thereby refusing expensive, scarce raw materials - cocoa butter, without reducing the taste of the product.

Claims (2)

1. A confectionery product comprising at least one waffle layer and at least one layer located on it made of a porous fat-containing confectionery mass, characterized in that the porous fat-containing confectionery mass contains cocoa butter substitute as fat. 2. Confectionery product according to claim 1, characterized in that it contains two to five wafer layers, of which between each two layers is a layer of fat-containing porous confectionery mass containing cocoa butter substitute as fat.