SU1472038A1 - Fatty glaze - Google Patents

Abstract

The invention relates to the confectionery industry and can be used in the manufacture of confectionery products "sweet tiles" and fat glazes. The aim of the invention is to improve the quality by increasing the shelf life. Fat glaze is obtained by mixing fatty base, cocoa powder, powdered sugar, thinner and essence. The fatty product obtained by CO ₂ - extraction from cocoa shells is used as the fat base. Recipe components for mixing are taken in the following ratio in wt.%: Fat product obtained CO ₂ - extraction from cocoa shells, 30-33, cocoa powder 28-32, thinner 0.3-0.4, Essenci 0.1-0 , 15, powdered sugar - the rest. The introduced fatty product obtained by CO ₂ - extraction of cocoa shells is characterized by increased resistance to oxidative processes and thereby contributes to an increase in the quality of the product. 1 tab.

Description

one:

The invention relates to the confectionery industry and can be used in the manufacture of confectionery products, sweet tiles and fat glazes.

The aim of the invention is to improve the quality by increasing the shelf life.

Fat glaze contains cocoa powder, powdered sugar, thinner, essence and fatty base, which is based on the fat product obtained by CO-i extraction from cocoa shells, in the following formulas, in wt.%:

30-33 28-32

0.3-0.4 0.1-0.15 Else

f.

Fat product

Cocawells produced by COj-3KCTraction

Cocoa powder

Thinner

Essenti

Sugar sugar powder .. dry

Obtaining a fat coating and its use is explained in the following examples.

Example 1. Cooking confectionery sweet tiles.

Batch kneaders with different speeds of kneading or mixing

Yu

oo

00

1472038

liter of continuous operation with a heated jacket is sequentially charged with 416.0 kg of powdered sugar, 280.0 kg of cocoa powder and 198.0 kg of fat extract from a Coquelle extract and mixed for 20 minutes at a temperature of 40 ° C. The resulting mixture is crushed to tivalkovoy mill. AT

in. In addition, the resulting product is characterized by high technological properties and optimal with respect to all components.

Adding to the mixture a fat product obtained by CO-extraction of cocoa shells, less than 30% (example 3) leads to a decrease in the mass fraction of

they are mixed with pival melspits. "

50.0 Q to 23% was added to the rolled mass and the deterioration of the technological „« g г n ptsgh: TILES, which caused

15

kg of CO extract from cocoa shells to a total fat content of 30.4%, mix for 3 hours, then add 3.0 kg of soybean phosphatide concentrate (SPC) as a diluent previously mixed with the tract in a ratio of 1: 1 (t i.e. from 3.0 kg), and mix for another 20 minutes. Then, the remaining 49.0 kg of fatty CO-extract of cocoa shells, 1 kg of fruit essence are added in the recipe and mix for 20 minutes.

The resulting mass has the following prescription composition, May.% T Fat COj-extract of cockawells30, 0 Cocoa powder 28.0 SFK0.3 Essenti 0 Sugar powder Rest Examples 2-4. The process is carried out analogously to example 1. The quantity of raw materials used and the evaluation of the finished product obtained in each of the examples are shown in the table.

The product obtained in examples 1 and 2 complies with the established requirements and, during storage for 6 months, preserves the acquired quality of the sweet tiles, which causes an increase in returnable waste.

Claims (1)

If more than 33% of the fat product is added to the product (example 4), it leads to an increase in the mass fraction of fat to 33.6%, an excessive consumption of fat product and an increase in the cost of sweet tiles. Invention Formula 20 25 Fat glaze, including fatty base, cocoa powder, powdered powder, thinner and essence, characterized in that, in order to improve the quality by determining the storage time, the fatty product obtained from COI extraction from cocoa shell, as fatty substance, with the following ratios 30 puppy ingredients, wt.%: Fat product, obtained by extraction from cocoa shells Cocoa powder Thinner Essenti Sugar powder 35 30-33 28-32 0.3-0.4 0.1-0.1 Else in. In addition, the resulting product is characterized by high technological properties and the optimal ratio of all components. Adding to the mixture a fatty product obtained by CO extraction from cocoa shells, less than 30% (example 3) leads to a decrease in the mass fraction of fat TO 23% and the deterioration of the technological gp ptsgkh: TILE, which causes properties of sweet tiles, which causes an increase in returnable waste. If more than 33% of the fat product is added to the product (example 4), this leads to an increase in the mass fraction of fat to 33.6%, an excessive consumption of the fat product and an increase in the cost of sweet tiles. Invention Formula 0 five Fat glaze, including fatty base, cocoa powder, powdered sugar, thinner and essence, characterized in that, in order to improve quality by extending the shelf life, the following fatty product is used as a fatty base from COI-extraction. 30 ratio of prescription components, wt.%: Fat product, obtained by extraction from cocoa shells Cocoa powder Thinner Essenti Sugar powder 35 30-33 28-32 0.3-0.4 0.1-0.15 The Rest Components, wt.% Fatty product . (00 extract cocoa shells) Cocoa powder SFK (thinner) Sugar powder The resulting product Mass fraction of fat,%