RU78039U1 - FLOUR CONFECTIONERY - Google Patents

Abstract

The utility model relates to the confectionery industry, and can be used for the preparation of wafer confectionery. A flour confectionery product contains a housing consisting of wafer blanks in the form of a disk and with a layer of filling located between them. The blanks are made of a material consisting of biscuit dough containing granulated sugar, egg powder, starch syrup, fat component, and flavoring. The filling is made of a soft confectionery mass with a viscous consistency, while the overall dimensions of the wafer blanks are: diameter - (45 - 105) mm, height - (1.0 - 2.5) mm, with the ratio of the wafer blanks and the filling in the finished product in mass .%: wafer billets 45.0 - 85.04; filling layer -15.0 - 55.0. 1 n.a. and 10.z.p.4 tab.

Description

The utility model relates to the food industry, in particular to the confectionery, and can be used for the preparation of flour confectionery.

A flour confectionery product is known, the body of which consists of wafer sheets with milk-based fillings located between them. RU 2049408 6 A21D13 / 081995.12.10.

A flour confectionery product is known, which is a body glazed with chocolate icing, formed by two wafer sheets and a milk-based confectionery mass located between them. RU 2118095 6 A23G3 / 1998.08.27

A confectionery product coated with glaze is known, the body of which consists of wafer sheets with a filling made between them, made of confectionery mass. At the same time, wafer blanks are made of dough for sugar wafers, in which up to 90% of wheat flour is replaced by cereals with a particle size of more than 0.1 mm. Grain cereals can be, for example, corn grits, maize groats, oat groats or rice groats, etc. or any combination of two or more of the above. RU 2212798 7 A21D13 / 08, A23G3 / 00 2003.09.27

However, the implementation of wafer sheets from dough containing cereals with a particle size of more than 0.1 mm, makes the structure of wafer sheets coarse, harder and crispier. Wafer blanks with such a structure quickly absorb moisture from the air, which negatively affects their taste and organoleptic properties.

It is known a confectionery product made of wafer blanks in the form of a geometric figure - a disk, and a filling layer made of material representing a soft mass with a ratio of the wafer workpiece and the filling layer in the finished product in wt.%:

Wafer Billet 90.0 - 15.0 Filling layer 10.0 - 85.0

RU 67819 A21D13 / 08 2007.11.10

However, the wafer preforms in the form of a disk are made of a traditional wafer dough having a hard and crispy structure, which softens when moisture is absorbed from the filling, the friability of the wafer preforms decreases during storage

the wafer billets are separated from the filling, and when biting off, the wafer billets are pulled, which reduces their organoleptic properties, and also limits the range of flour confectionery products of this type.

The objective of the utility model is to expand the range of products by creating a flour confectionery product consisting of thin wafer blanks made of biscuit dough, with a confectionery mass between them with a viscous consistency, with improved organoleptic properties and an extended shelf life.

The technical result achieved by the implementation of the claimed utility model is to increase the consumer properties of the confectionery product, due to the design of the product and overall dimensions, as well as the properties of the materials from which it is made.

This technical result is achieved in that a flour confectionery product containing a body consisting of wafer blanks, representing a geometric shape in the form of a disk made of material containing granulated sugar, egg powder, starch syrup, fat component, with a layer located between them fillings made of soft confectionery mass, according to a utility model, the material for making wafer blanks additionally contains flavorings and is a biscuit dough, and soft con the mass of sweets for making the filling layer is made with a viscous consistency, while the overall dimensions of the wafer blanks are: diameter - (45 - 105) mm, height - (1.0 - 2.5) mm, with the ratio of the wafer blanks and the filling in the finished product in wt.%:

Wafer Billets 45.0 - 85.0 Filling layer 15.0 - 55.0

Moreover, in a flour confectionery product, the composition of the biscuit dough for wafer blanks contains, wt.%:

Water 11.72-15.34 Fat component 10.42-21.82 Granulated sugar 11.62 - 13.46 Egg powder 4.46 - 5.82 Syrup 2.32 - 3.26 Flavoring Additive 0.25 - 0.58 Flavoring 0.02 - 0.7 Premium wheat flour rest

    In this case, the flour confectionery product may be coated with glaze.

     In this case, in a flour confectionery product, a mass with a viscous consistency can be made on the basis of milk or vegetable fat to make a filling layer.

At the same time, in the flour confectionery product, the composition of the biscuit dough for making wafer blanks contains cinnamon or food salt as a flavoring additive.

Moreover, in a flour confectionery product, the composition of the biscuit dough for wafer blanks may additionally contain lecithin.

Moreover, in a flour confectionery product, the composition of the biscuit dough for wafer blanks may additionally contain baking powder.

Moreover, in a flour confectionery product, the glaze coating may contain a glaze decor of a different color.

Moreover, in a flour confectionery product, the composition of the mass with a viscous consistency, based on milk, may contain components in wt.%:

Whole condensed milk 30.86 - 33.06 Vegetable fat 13.98 - 16.07 Sorbitol 6.44 - 7.23 Invert syrup 5.89-7.11 Monoglycerides 0.74 - 0.82 Food salt 0.5 - 0.6 Flavoring 0.3 Syrup rest

Moreover, in a flour confectionery product, the composition of the confectionery mass with a viscous consistency based on fat may contain in wt.%:

Syrup 52.62 - 56.42 Granulated sugar 18.34 - 19.24 Vegetable fat 16.12-17.98 Lecithin 1.02-1.14 Zhenka 0.81-0.92 Flavoring 0.24 Water rest

Obtaining the inventive confectionery products are shown in examples 1-7. The compositions for the preparation of wafer sheets are shown in table 1. The compositions for preparing the filling are shown in table 2. Physico-chemical and

organoleptic characteristics are shown in table 3. Microbiological indicators of the filling of the confectionery product during storage are shown in table 4.

A comparative analysis of the inventive flour confectionery with a known one shows that the difference is the performance of wafer blanks from biscuit dough, and the fillings from the confectionery mass with a viscous consistency. Pi wafer blanks made of biscuit dough have a soft structure.

As for the structure and consistency of the filling, it has a viscous and soft consistency. Such a filling does not flow and contributes to a good preservation of the shape of the product due to its ability to glue thin biscuit wafer billets, thereby improving the consumer properties of the product, namely the products bite off easily, do not stretch, the filling does not separate from the wafer billets, which is typical of traditional wafer products, moreover, the taste of the product resembles the taste of a biscuit cake, which allows you to expand the arsenal of flour confectionery products. Shelf life of products is 6 months. During this time, the filling has stable microbiological indicators.

Wafer blanks made from a prescription composition have improved organoleptic characteristics - uniform porosity, rich taste, creamy milk flavor. Humidity 5 ± 2%. The introduction of cinnamon or salt in the dough for the manufacture of wafer blanks in combination with a flavoring agent allows you to give the product a spicy flavor.

The claimed overall dimensions of the product are selected experimentally. A product with such dimensions is less subjected to deformation with the formation of cracks during storage. In this case, the filling does not stand out from the shell, which preserves the consumer properties of the product.

Glazing of product bodies with chocolate or chocolate-milk glaze or white glaze, as well as glaze with decor contributes to the expansion of the assortment and taste of products.

For the manufacture of products using the following raw materials:

Butter - GOST 37 - 91; water GOST R 51232-98; palm oil TU 9141-017-00365517-2006; granulated sugar GOST 21-94; egg powder GOST 30363-96; molasses GOST 52060-2003; lecithin TU 9146-006-00371185-93; cinnamon GOST 29049-91; premium wheat flour - GOST R 52189-2003; whole condensed milk GOST 2903-78; vegetable fat - GOST 28414-89; sorbitol SanPiN 2.3.2. 1078-01; invert syrup GOST 5903-77; Monoglycerides SanPiN 2.3.2. 1078-01; food salt GOST R 51574-2000; baking soda GOST 2156-76; chocolate icing OST 10-260-2000; glycerin SanPiN

2.3.2; carbon ammonium salt GOST 9325-79; flavoring - SanPiN 2.3.2 1078-01; Margarine GOST R 52178-2003.

Table 1. No. Components Composition for wafer sheets, wt.% one 2 3 four 5 6 7 one Water 13.25 13.25 11.72 10.97 13.12 15.34 15.34 2 Fat component: Palm oil 14.21 14.21 - - 7.92 12.96 12.96 Butter - - - 21.82 - - - Margarine for - - 18.73 - 10.42 - - shortcrust pastry 3 Granulated sugar 13.46 13.46 12.25 11.62 11.98 11.95 11.95 four Egg powder 5.32 5.32 4.75 5.82 4.69 4.46 4.46 5 Syrup 3.26 3.26 2.47 2,52 2,32 2.44 2.44 6 Lecithin 1.24 1.24 1.14 - 1.12 1,08 1,08 7 Flavoring Additive: Food salt 0.3 0.43 0.58 0.42 - 0.4 Cinnamon - 0.25 - - - 0.3 - 8 Fragrance "Oil" 0,07 0,07 0.02 - 0.02 0,07 0,07 9 Baking powder: Baking soda 0.2 - 0.2 0.19 0.2 - 0.2 Coal ammonium salt - - 0.1 - 0.1 - - 10 Premium wheat flour 48.49 49.01 48.19 46.48 47.69 51,4 51.10

.

table 2 No. Components The composition for the filling, in wt.% one 2 3 four one Syrup 38.12 37.98 56.42 52.62 2 Condensed milk, whole 33.06 30.86 - - 3 Vegetable fat "Ertilak" 13.98 16.07 16.12 17.98 four Sorbitol 7.23 6.44 - - 5 Invert syrup 5.89 7.11 - - 6 Monoglycerides 0.82 0.74 - - 7 Food salt 0.6 0.5 - - Granulated sugar - - 18.34 19.24 Lecithin - - 1,02 1.14

Zhenka - - 0.81 0.92 Water - - 7.05 7.86 8 Fragrance "Milk Caramel" 0.3 0.3 0.24 0.24

Example 1. The product is made in accordance with the recipe for the product "Umbrella"

For this, raw materials are first prepared. Raw materials and semi-finished products for the preparation of confectionery products must meet the relevant requirements of the standards.

Masses for making wafer sheets and toppings are prepared separately.

To prepare a biscuit dough for wafer sheets, use the recipe components of compositions 1, table 1.

For this, 96.19 kg (13.45 wt.%) Of water, 97.64 kg (13.46 wt.%) Of granulated sugar are knocked down, 23.66 kg (3.26 wt.%) Of molasses and pre-knocked 103 , 16 kg (14.21 wt.%) Palm oil for 2-3 minutes. Then add the prescription amount of 38.66 kg (5.32 wt.%) Of egg powder, 9.02 kg (1.24 wt.%) Of lecithin and bring down for 11 minutes, then add 351.51 kg (48.49 wt. .%) flour, 1.5 kg (0.2 wt.%) soda, 2.92 kg (0.3 wt.%) salt and 1.25 kg (0.07 wt.%) of flavoring "Oil" and knock down for 2-3 minutes. The moisture content of the test is 22%.

To prepare a confectionery mass with a viscous consistency for the filling, the recipe components of table 1 are used.

For this, the filling is prepared by boiling 187.42 kg (38.12 wt.%) Molasses, 162.65 kg (33.06 wt.%) Whole condensed milk, 68.77 kg (13.98 wt.%) Vegetable fat 34.25 kg (7.23 wt.%) Sorbitol, 28.99. kg (5.89 wt.%) invert syrup, 4.06 kg (0.82 wt.%) monoglycerides, 2.94 kg (0.6 wt.%) salt and at a temperature of 108-110 ° С. Then, using a vacuum, they are separated from the mass of steam and 1.47 kg (0.3 wt.%) Of Milk Caramel flavor are added. The mass after vacuum with a temperature of 83 ° C and a solids content of 85.0% is supplied to the intermediate tank, from where it is pumped to the storage tank, from which the mass is taken to cover wafer sheets. Humidity of the filling is 17%.

Then make the body of the confectionery. To do this, the dough is transferred through a funnel to a molding device, where it is extruded in the form of tablets on a mesh tape, the billets are baked between two plates at a temperature of 140 ° C, after which the billets are calibrated, cutting off the edge to give the billets a diameter of 50 mm. Humidity of wafer blanks - 7%.

A viscous filling is placed on a wafer billet with a height of 1.0 mm and a diameter of 45 mm and covered with another billet. In the finished product, wafer blanks account for 85.0% of the total mass, and the filling is 15.0%.

Example 2

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken in composition 2 of table 1 and for the filling taken in composition 2 of table 2. Moreover, the dough for the manufacture of wafer sheets contains a flavoring additive - cinnamon, palm oil as a fat component, and the body of the product contains a coating of chocolate glaze. While chocolate glaze take 43.0 wt.% Of the total mass of the product.

On a wafer billet with a height (2.0 mm) and a diameter of 50 mm, a viscous filling is placed and covered with another billet. In the finished product, wafer blanks account for 50.0% of the total mass, and the filling is 50.0%.

Organoleptic characteristics are given in table.3.

Example 3

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken according to the composition 3 of table 1 and for the filling taken according to the compositions 3 of table 2. Moreover, the dough for the manufacture of wafer sheets contains a flavoring additive - salt, margarine as a fat component, as well as an additional disintegrant - carbon ammonium salt.

A viscous filling is placed on a wafer billet with a height of 1.5 mm and a diameter of 75 mm and covered with another billet. In the finished product, wafer blanks account for 45.0% of the total mass, and the filling is 55.0%.

Example 4

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken in composition 4 of table 1 and for the filling taken in composition 4 of table 2. The filling after boiling is a viscous syrupy mass. Moreover, the dough for the manufacture of wafer sheets contains a flavoring agent - salt, butter as a fat component, and during the preparation of the filling at the boiling stage, molasses, granulated sugar, water, lecithin and roasting are introduced.

A viscous filling is placed on a wafer billet with a height of 2.5 mm and a diameter of 105 mm and covered with another billet. In the finished product, wafer blanks account for 85.0% of the total mass, and the filling is 15.0%.

Example 5 The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken in composition 3 of table 1 and for the filling taken in composition 2 of table 2. The height of the wafer sheets is 1.5 mm. Moreover, the dough for the manufacture of wafer sheets contains a flavoring additive - salt, as a fat component - margarine, as well as additional carbon ammonium salt.

On a wafer billet with a height of 2.0 mm and a diameter of 50 mm, a viscous filling is placed and covered with another billet. In the finished product, wafer blanks account for 65.0% of the total mass, and the filling is 35.0%.

The body of the product is coated with chocolate

Example 6

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken in composition 6 of table 1 and for the filling taken in compositions 2 of table 2 .. Moreover, the dough for the manufacture of wafer sheets contains a flavoring additive - cinnamon. And as a fat component - palm oil.

A viscous filling is placed on a wafer billet with a height of 2.0 mm and a diameter of 45 mm and covered with another billet. In the finished product, wafer blanks account for 65% of the total mass, and the filling is 35%.

The body of the item is coated with chocolate and white glaze decor is applied. When this chocolate glaze take 30 wt.% From the total weight of the product, and white icing take 5 wt.% Of the total weight of the product.

Example 7

The manufacture of flour confectionery is carried out analogously to example 1, while the components of the mass for wafer sheets are taken in composition 5 of table 1 and for the filling taken in composition 1 of table 2. Moreover, the dough for the manufacture of wafer billets contains a mixture of fats - margarine and palm oil.

A viscous filling is placed on a wafer billet with a height of 1.8 mm and a diameter of 45 mm and covered with another billet. In the finished product, wafer blanks account for 65% of the total mass, and the filling is 35%.

Physico-chemical and organoleptic indicators.
Table 3. Name of indicator Characteristic one 2 3 four 5 6 7 Mass fraction of moisture in the workpiece,% 7.0 5,0 6.0 6.0 3.0 7.0 6.0

Mass fraction of moisture, filling, in wt.% 17 fifteen 17 13 fifteen 16,0 17 Appearance The surface of the wafer pattern on glazed products, the glaze is evenly distributed over the entire surface of the body, without cracks and delamination of the glaze from the body. The form Round Taste and smell Products have a pleasant, delicate texture with soft filling. Properties are maintained throughout the wafer storage process. Shelf life reaches 6 months. After such a shelf life, the product does not show signs of soaking and softening of the structure. Table 4 Microbiological indicators of the filling of the confectionery product during storage. Background 30 days 90 days 180 days KMAFANM, CFU / g (no more than 5x10 ⁴ ) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Pathogenic, including salmonelps (not allowed in 25 g) Not updated Not updated Not updated Not updated BGKP, CFU / g (not allowed in 0.1 g) Not updated Not updated Not updated Not updated Mold, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹

As follows from table 3, the humidity of the wafer blanks is lower than in the filling. In this case, moisture from the filling passes into the workpieces and the workpieces acquire softness and plasticity. They do not soak or warp, the filling from the workpieces does not exfoliate throughout the entire storage period. The products have an original taste, unlike the taste of traditional waffle products, as well as a shape that provides an extension of the range of confectionery products.

From table 5 it follows that the microbiological indicators of the filling in the products do not change for 180 days, which allows to increase the safety of products up to 6 months.

Claims (10)

1. A flour confectionery product containing a body consisting of wafer blanks, representing a geometric shape in the form of a disk made of material containing granulated sugar, egg powder, starch syrup, fat component, flavoring agent, with a filling layer located between them, made of soft confectionery mass, characterized in that the material for making wafer blanks additionally contains flavorings and is a biscuit dough, and a soft confectionery mass for execution with the fillings are made with a viscous consistency, while the overall dimensions of the wafer blanks are: diameter - (45-105) mm, height - (1.0-2.5) mm, with the ratio of the wafer blanks and the filling in the finished product, wt.% : Wafer Billets 45.0-85.0 Filling layer 15.0-55.0 2. Flour confectionery product according to claim 1, characterized in that the composition of the biscuit dough for the wafer layer contains, wt.%: Water 11.72-15.34 Fat component 10.42-21.82 Granulated sugar 11.62-13.46 Egg powder 4.46-5.82 Syrup 2.32-3.26 Flavoring Additive 0.25-0.58 Flavoring 0.02-0.7 Premium wheat flour Rest 3. Flour confectionery product according to claim 1, characterized in that the body of the product is coated with glaze. 4. Flour confectionery product according to claim 1, characterized in that the mass with a viscous consistency for the filling layer is made on the basis of milk or based on vegetable fat. 5. Flour confectionery product according to claim 2, characterized in that the composition of the biscuit dough for wafer workpieces contains cinnamon or food salt as a flavoring additive. 6. Flour confectionery product according to claim 2, characterized in that the composition of the biscuit dough for wafer blanks additionally contains lecithin. 7. Flour confectionery product according to claim 2, characterized in that the composition of the biscuit dough for wafer blanks additionally contains baking powder. 8. Flour confectionery product according to claim 3, characterized in that the coating of glaze contains a decor of glaze of a different color. 9. Flour confectionery product according to claim 4, characterized in that the composition of the mass with a viscous consistency made on the basis of milk contains, wt.%: Whole condensed milk 30.86-33.06 Vegetable fat 13.98-16.07 Sorbitol 6.44-7.23 Invert syrup 5.89-7.11 Monoglycerides 0.74-0.82 Food salt 0.5-0.6 Flavoring 0.3 Syrup Rest 10. Flour confectionery product according to claim 4, characterized in that the composition of the confectionery mass with a viscous consistency, made on the basis of fat, contains, wt.%: Syrup 52.62-56.42 Granulated sugar 18.34-19.24 Vegetable fat 16.12-17.98 Lecithin 1.02-1.14 Zhenka 0.81-0.92 Flavoring 0.24 Water Rest