RU93014U1 - PASTRY - Google Patents

Abstract

 1. A confectionery product, characterized in that it is made in the form of a body formed by at least one layer of material representing a homogeneous dry caramelized porous crisp mass made by heat treatment of pre-baked wafer sheets coated with candy mass. ! 2. Confectionery product according to claim 1, characterized in that for the manufacture of the material, the composition of the candy mass, for coating wafer sheets, contains components in the following proportions, wt.%:! Molasses 33.02-34.68 Sugar sand 18.96-19.97 Agar 0.52-0.55 Sorbic acid 0.06-0.08 Butter 19.89-21.54 Condensed milk 8.96-10, 24 Egg white 5.56-6.08 Vanillin 0.03-0.05 Water Else! 3. Confectionery product according to claim 1, characterized in that for the manufacture of the material, the composition of the candy mass for coating wafer sheets contains components in the following proportions, wt.%:! Molasses 38.08-38.87 Condensed milk 30.92-32.08 Butter 15.06-16.04 Sorbitol 6.12-7.08 Invert syrup for sugar products 5.92-6.47 Monoglycerides 0.75 -0.84 Food salt 0.55-0.62 Flavor "Milk Caramel" 0.28-0.32! 4. Confectionery product according to claim 1, characterized in that for the manufacture of the material, the composition of the candy mass for coating wafer sheets contains components in the following proportions, wt.%:! Sugar sand 37.69-39.06 Molasses 4.98-6.12 Skimmed milk powder 6.94-8.14 Butter 14.98-16.21 Palm oil 6.57-8.06 Monoglycerides 0.54- 0.59 Food salt 0.95-0.98 Vanilla-cream flavor 0.21-0.24 Water Else! 5. Confectionery product according to claim 1, characterized in that the material for the body in the form of a uniform dry caramelized porous

Description

The utility model relates to the field of food industry, in particular to its confectionery industry, and can be used for the production of confectionery.

A confectionery product with a body formed from wafer sheets made of a material based on a semi-finished product and a whipped candy mass located between them is known. RU 2140742 6 A21D 13/08, 1999.11.10.

Known confectionery flour product with a body formed of wafer sheets made of material based on semi-finished flour, and layers made of knocked candy mass RU 2289255 A21D 13/08 2006.12.20.

A confectionery product is known consisting of wafer sheets made of a material based on semi-finished flour, the composition of which includes wheat flour, salt, baking soda, lecithin, granulated sugar, invert syrup, soy flour, skimmed milk powder, egg powder, coconut oil, caramel molasses, vanillin, and soft filling located on wafer sheets, including milk. RU 67819 IPC A21D 13/08 2007.03.05

However, these confectionery products are traditional wafer products containing wafer sheets made from a material based on semi-finished products and a filling of soft candy mass.

The inventive utility model solves the problem of expanding the range of confectionery products based on material made by heat treatment of wafer sheets and candy mass, with new consumer properties, in particular structural and mechanical.

The technical result of the claimed utility model is the improvement of consumer properties, by obtaining a new product structure, a new taste, the ability to maintain the shape of the product during the entire storage period.

This is achieved by the fact that the confectionery product, characterized in that it is made in the form of a body formed by at least one layer of material representing a homogeneous dry caramelized porous crisp mass made by heat treatment of pre-baked wafer sheets coated with candy mass.

Moreover, in the confectionery product, for the manufacture of the material, the composition of the candy mass for coating wafer sheets may contain components in the following ratios in wt.%:

Sugar sand 37.69-39.06 Syrup 4.98-6.12 Skimmed milk powder 6.94-8.14 Butter 14.98-16.21 Palm oil 6.57-8.06 Monoglyceride 0.54-0.59 Food salt 0.95-0.98 Fragrance "Vanilla-creamy" 0.21-0.24 Water rest

Moreover, in the confectionery product, for the manufacture of the material, the composition of the candy mass for coating wafer sheets may contain components in the following ratios in wt.%:

Syrup 38.08-38.87 Condensed milk 30.92-32.08 Butter 15.06-16.04 Sorbitol 6.12-7.08 Invert Sugar Syrup 5.92-6.47 Monoglycerides 0.75-0.84 Food salt 0.55-0.62 Fragrance "Milk Caramel" 0.28-0.32

Moreover, in the confectionery product, for the manufacture of the material, the composition of the candy mass for coating wafer sheets may contain components in the following ratios in wt.%:

Syrup 33.02-34.68 Sugar sand 18.96-19.97 Agar 0.52-0.551 Sorbic acid 0.06-0.08 Butter 19.89-21.54 Condensed milk 8.96-10.24 Egg white 5.56-6.08 Vanillin 0.03-0.05

Water rest

In this case, in order to make the material in the confectionery, the heat treatment of wafer sheets coated with candy mass can be carried out at a temperature of 145-165 ° C until a homogeneous dry caramelized porous crisp mass is formed.

In this case, the confectionery product may contain a coating of glaze.

Moreover, in a confectionery product, the glaze coating may contain decor.

Comparative analysis with the prototype shows that the claimed confectionery product differs from the known products in the structure of the material, which is made by heat treatment of baked wafer sheets coated with candy mass. The candy mass contains protein (egg or milk) which, during heat treatment, is denatured and easier to digest. In this case, the formation of volatile compounds that give a special taste and aroma to the manufactured product. Moreover, when heated, the candy mass is dried and caramelized, as well as the deformation of wafer sheets, due to which the formation of cases of irregular shape occurs. At the same time, the material for the execution of the cases acquires a dry, uniform, porous structure, not similar to the structure of traditional wafer products, having crunchy properties due to the caramelization of the candy mass covering the wafer sheets. The resulting body is glazed and coated with decor. Thus, the resulting products have an unusual taste, original shape, and the material from which the product is made has a porous structure with crispy properties different from the properties of flour-based materials.

The following raw materials are used for the production of confectionery: sugar sand - GOST 21-94; molasses - GOST 5194; Skimmed milk powder - GOST 10970-87; whole condensed milk - GOST 2903; butter - GOST 37; palm oil TU 9141-017-00365517-2006; food salt - GOST - 13830-91; sorbic acid - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; agar - GOST 16280-88; egg white - TU 02.10.01.70-88; vanillin - GOST 16599-71; water - GOST R 51232-98; monoglycerides - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; sorbitol - in accordance with applicable regulatory documents and San Pin 2.3.2. 1078-01; invert syrup for sugar products - TI 01-33-2000; premium wheat flour - GOST 26574-85; melange - GOST 30363-96, soybean oil - GOST 7825-96, lecithin - TU146-006-00371185-93; baking soda - GOST 2156 - 76; Alfomalt enzyme - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; chocolate icing - TI 01-07-2000; chocolate-milk glaze OST 10-093-87.

The essence of the utility model is illustrated by the following examples of the execution of a confectionery product according to table 1.2 and examples 1-9.

Table 1. No. Components Composition for wafer layers, in wt.% one 2 3 one. Premium wheat flour 44.12 45.50 46.08 2 Melange 2.64 2.11 2.06 four Soybean oil 0.34 0.28 0.26 5 Lecithin 0.17 0.18 0.19 6 Baking soda 0.12 0.13 0.14 7 Food salt 0.14 0.13 0.12 8 Enzyme Alfomalt 0.02 0.02 0,03 9 Water 52,45 51.65 51.12

Example 1. To obtain a confectionery product, wafer sheets are first prepared. For the production of mass for wafer sheets, recipe components are used according to composition 1, table 1, namely water, premium wheat flour, lecithin, melange, soybean oil, baking soda, edible salt, Alfamalt enzyme and water, which are loaded into the container where the components are mixed to a homogeneous 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 180 ° C. The resulting wafer sheets have a moisture content of 2.5%.

Made wafer sheets are coated with a whipped candy mass.

For the production of whipped candy mass, prescription components of composition 1 of Table 2 are used, namely starch syrup, granulated sugar, water, agar, sorbic acid, butter, condensed milk, egg white, vanillin.

First, prepare agarosugar syrup by boiling sugar, molasses, agar, previously soaked in water and to a dry matter content of 83-85%. Before the end of boiling of the agarosugar syrup, a preservative is introduced into it in the form of an aqueous solution of sorbic acid. The agarosugar syrup is cooled to 90 ° C and knocked down to obtain a lush homogeneous mass. After this, the whipped mass at a low speed is fed for mixing into a turbomix, into which all the recipe components (butter, condensed milk, vanillin, flavorings) are introduced and thoroughly mixed until a homogeneous mass is formed. Butter before adding to the whipped mass is pre-softened. The resulting whipped mass with a moisture content of 21% is applied to the wafer sheet through dies with trickles and the installed plate is leveled by mass with a layer of a given thickness. Then, a wafer sheet is applied, after which the formed layer is fed for compaction under the press roll, and after compaction is cooled.

Finished layers are cut on cutting machines using strings into separate thin cases with a thickness of not more than 15 mm and laid out in a single layer on baking sheets, which are placed in a gas furnace and heated at a temperature of 165 ° C for 30-40 minutes. During this time, the whipped mass is dried and caramelized, acquiring a cream color, and the wafers are deformed. The baked semi-finished products are cooled and scraped off the baking sheet and glazed with chocolate icing in the amount of 46 wt.% Of the total mass of the body of the product. After that, white glaze decor is applied to the glazed surface in the amount of 2 wt.% Of the total weight of the product. The resulting products have a moisture content of 1.81%. Organoleptic properties are given in table.3.

Example 2. A confectionery product is obtained analogously to example 1. For the manufacture of wafer sheets use composition 2 of table 1. The resulting wafer sheets have a moisture content of 1.5%.

The manufacture of whipped candy mass for application to wafer sheets is carried out according to composition 2 of table 2. The moisture content of the obtained candy mass is 21%.

Heating made wafer sheets coated with candy mass is carried out at a temperature of 150 ° C for 30 minutes. After that, the semi-finished products are cooled and removed from the baking sheet with scraper and glazed with chocolate icing in the amount of 48 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 2 wt.% Of the total weight of the product. Organoleptic and physico-chemical properties are given in table.3. The manufactured product has a moisture content of 2.3%.

Example 3. A confectionery product is obtained analogously to example 1. For this, wafer sheets are prepared according to composition 3 of table 1. The resulting wafer sheets have a moisture content of 1.5%.

The manufacture of whipped candy mass for application to wafer sheets is carried out according to composition 2 of table 2. The moisture content of the obtained candy mass is 19%. Heating made wafer sheets coated with candy mass is carried out at a temperature of 145 ° C for 30 minutes. After that, the semi-finished products are cooled and removed from the baking sheet with scraper and glazed with chocolate icing in the amount of 48 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 2 wt.% Of the total weight of the product. The manufactured product has a moisture content of 1.3%. Organoleptic properties are given in table.3.

Example 4. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, composition 1 of table 1 is used. The resulting wafer sheets have a moisture content of 1.5%.

Milk candy mass is applied to wafer sheets.

Milk candy mass is prepared according to composition 4 of Table 2. To do this, prepare a mixture of the components: invert syrup, whole condensed milk, butter, sorbitol, monoglyceride, food salt, molasses in the amounts prescribed by the recipe. The mixture is stirred and boiled in vacuum to a temperature of 115 ° C in a universal cooking apparatus until the solids content is 90%. Then the mass is cooled in a thin layer to a temperature of 85 ° C and placed in a temperature machine for further cooling. After that, the mass is placed in a mixer, where it is mixed with flavoring "Milk Caramel, and also cooled to a temperature of 70 ° C. The humidity of the obtained candy mass is 10%.

The heating of the wafer sheets made with the prepared milk candy mass applied to them is carried out at a temperature of 165 ° C for 30 minutes. After that, the semi-finished products are cooled and removed from the baking sheet with scraper and glazed with chocolate icing in the amount of 48 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 2 wt.% Of the total weight of the product. The confectionery made has a moisture content of 2.3%. Organoleptic and physico-chemical properties are given in table.3.

Example 5. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, composition 2 of table 1 is used. The resulting wafer sheets have a moisture content of 1.5%.

Milk candy mass, for application to wafer sheets, is prepared analogously to example 4. To do this, take the prescription components in composition 5 of table 2. The moisture content of the obtained milk candy mass is 9%.

Heating made wafer sheets coated with milk candy mass is carried out at a temperature of 150 ° C for 40 minutes. After that, the semi-finished products are cooled and removed from the baking sheet with scraper and glazed with chocolate icing in the amount of 48 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in the amount of 2 wt.% Of the total mass of the product. The confectionery product made has a moisture content of 1.5%. Organoleptic and physico-chemical properties are given in table.3.

Example 6. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, composition 3 of table 1 is used. The resulting wafer sheets have a moisture content of 2.3%.

Milk candy mass, for application to wafer sheets, is prepared analogously to example 4. To do this, take the prescription components in composition 6 of table 2. The moisture content of the obtained candy mass is 11%.

Heating made wafer sheets coated with milk candy mass is carried out at a temperature of 145 ° C for 35 minutes. After that, the semi-finished products are cooled and removed with pans from the baking sheet and glazed with chocolate icing in the amount of 46 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 3 wt.% Of the total weight of the product. The manufactured product has a moisture content of 1.5%. Organoleptic and physico-chemical properties are given in table.3

Example 7. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, use composition 3 of table 1. The resulting wafer sheets have a moisture content of 2.3%.

For application on wafer sheets, milk candy mass is used, which is prepared according to composition 7 of Table 2.

Milk candy mass is prepared as follows: the prescription amount of granulated sugar and molasses are mixed, heated to form a syrup, and then a suspension is prepared by mixing syrup with butter, dairy product, palm oil, monoglycerides, vanilla cream flavoring and food salt. The resulting suspension is stirred with simultaneous boiling until a candy mass with a moisture content of 9% is obtained,

Heating made wafer sheets coated with milk candy mass is carried out at a temperature of 150 ° C for 35 minutes. After that, the semi-finished products are cooled and removed with pans from the baking sheet and glazed with chocolate icing in the amount of 46 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 2 wt.% Of the total weight of the product. The manufactured product has a moisture content of 1.5%. Organoleptic properties are given in table.3.

Example 8. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, use composition 3 of table 1. The resulting wafer sheets have a moisture content of 2.3%.

Milk candy mass, for application to wafer sheets, is prepared analogously to example 7. To do this, take the prescription components in composition 8 of table 2. The moisture content of the obtained candy mass is 10%.

Heating made wafer sheets coated with milk candy mass is carried out at a temperature of 145 ° C for 40 minutes. After that, the semi-finished products are cooled and removed from the baking sheet with scraper and glazed with chocolate icing in the amount of 48 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in the amount of 2 wt.% Of the total mass of the product. The manufactured product has a moisture content of 2.3%. Organoleptic properties are given in table.3.

Example 9. A confectionery product is obtained analogously to example 1. To obtain wafer sheets, composition 1 of table 1 is used. The resulting wafer sheets have a moisture content of 2.0%.

For applying to wafer sheets, a milk candy mass is prepared analogously to example 7. For this, take the prescription components in composition 9 of table 2. The moisture content of the obtained candy mass is 11.0%.

Heating made wafer sheets coated with milk candy mass is carried out at a temperature of 160 ° C for 30 minutes. After that, the semi-finished products are cooled and removed with pans from the baking sheet and glazed with chocolate icing in the amount of 46 wt.% Of the total mass of the product body. Then, white glaze decor is applied to the glazed surface in an amount of 2 wt.% Of the total weight of the product. The manufactured product has a moisture content of 1.8%. Organoleptic and physico-chemical properties are given in table.3.

Table 3. No. Organoleptic indicators Characteristic one Taste and smell Pleasant taste determined by caramelized crispy mass and flavoring used according to the recipe. 2 The form Wrong, unusual. 3 Consistency Dry, porous, crispy four Surface Glaze coating, possibly with white glaze decor.

Thus, the claimed confectionery product is made of a material that is a homogeneous dry caramelized porous crisp mass. It has an original shape and unusual taste due to the structure of the material, which expands the range of products based on flour.

Moreover, the product is made of a material of a new structure: from a homogeneous dry caramelized porous crisp mass and obtained by heat treatment, which contributes to the fact that the body of the claimed product contains less active water and fat compared to analogs - waffle products, which helps to reduce microbiological damage to the product during storage, and therefore, such a product retains its shape throughout the entire storage period, which is confirmed by the tests shown in table 4.

Table 4. Microbiological indicators of confectionery during storage. Background 30 days 90 days 180 days KMAFANM, CFU / g (not more than 5 × 10 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 an update Not updated Not updated Not updated BGKP, with CFU / g (not allowed in 0.1 g) Not an update Not an update Not an update Not an update 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, (no more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹

From the table it follows that microbiological indicators do not change during storage of products throughout the entire period.

- Table 2. No. Components The composition of the fillings, in wt.% one 2 3 four 5 6 7 8 9 one Molasses starch 34.68 33.74 33.02 38.87 38.23 38.08 4.98 5.42 6.12 2 Sugar sand 18.96 19.54 19.97 - - - 39.06 38.15 37.69 3 Condensed milk 10.24 9.85 8.96 30.92 31.79 32.08 - - - four Skimmed milk powder - - - - - - 6.94 7.35 8.14 5 Butter 19.89 20.68 21.54 16.04 15.24 15.06 16.21 15,64 14.98 6 Palm oil - - - - - - 6.57 7.62 8.06 7 Sorbitol - - - 6.12 6.96 7.08 - - - 8 Invert Sugar Syrup - - - 6.47 6.08 5.92 - - - 9 Monoglycerides - - - 0.75 0.8 0.84 0.59 0.56 0.54 10 Food salt - - - 0.55 0.6 0.62 0.95 0.97 0.98 eleven Fragrance "Milk Caramel" - - ~ 0.28 0.3 0.32 - - - 12 Vanilla Cream Fragrance - - - - - - 0.21 0.22 0.24 13 Agar 0.55 0.54 0.52 - - - - - - fourteen Sorbic acid 0.08 0,07 0.06 - - - - - - fifteen Egg white 5.56 5.91 6.08 - - - - - - 16 Vanillin 0,03 0.04 0.05 - - - - - - 17 Water 10.01 9.63 9.8 - - - 24.49 24.07 23.25

Claims (7)

1. A confectionery product, characterized in that it is made in the form of a body formed by at least one layer of material representing a homogeneous dry caramelized porous crisp mass made by heat treatment of pre-baked wafer sheets coated with candy mass. 2. Confectionery product according to claim 1, characterized in that for the manufacture of the material the composition of the candy mass for coating wafer sheets contains components in the following proportions, wt.%: Syrup 33.02-34.68 Sugar sand 18.96-19.97 Agar 0.52-0.55 Sorbic acid 0.06-0.08 Butter 19.89-21.54 Condensed milk 8.96-10.24 Egg white 5.56-6.08 Vanillin 0.03-0.05 Water Rest 3. Confectionery product according to claim 1, characterized in that for the manufacture of the material, the composition of the candy mass for coating wafer sheets contains components in the following ratios, wt.%: Syrup 38.08-38.87 Condensed milk 30.92-32.08 Butter 15.06-16.04 Sorbitol 6.12-7.08 Invert syrup for sugar products 5.92-6.47 Monoglycerides 0.75-0.84 Food salt 0.55-0.62 Fragrance "Milk Caramel" 0.28-0.32 4. Confectionery product according to claim 1, characterized in that for the manufacture of the material, the composition of the candy mass for coating wafer sheets contains components in the following proportions, wt.%: Sugar sand 37.69-39.06 Syrup 4.98-6.12 Skimmed milk powder 6.94-8.14 Butter 14.98-16.21 Palm oil 6.57-8.06 Monoglycerides 0.54-0.59 Food salt 0.95-0.98 Fragrance "Vanilla-creamy" 0.21-0.24 Water Rest 5. Confectionery product according to claim 1, characterized in that the material for the body in the form of a homogeneous dry caramelized porous crisp mass is obtained by heat treatment of pre-baked wafer sheets coated with candy mass at a temperature of 145-165 ° C until a homogeneous dry caramelized porous crisp mass is formed . 6. Confectionery product according to claim 1, characterized in that the housing contains a coating of glaze. 7. Confectionery product according to claim 6, characterized in that the coating of glaze contains decor.