RU101329U1 - PASTRY - Google Patents

Abstract

 1. A confectionery product containing a body made of a waffle shell, in the form of a hollow volumetric geometric figure, molded from two pairwise connected blanks with a flat base and with a filling placed inside the body, characterized in that the filling is made of a cream mass based on a semi-finished praline, moreover, the ratio of wafer blanks and fillings in the finished product is, wt.%:! wafer workpieces 10.0-14.0 filling 86.0-90.0,! and the overall dimensions of the product are in the range: length 40-42 mm, width 23.0-25.0 mm, height 14.0-16.0 mm. ! 2. Confectionery product according to claim 1, characterized in that the filling is made of a creamy mass containing components, wt.%:! prefabricated praline 87.7-92.92 fat component 6.54-11.86 lecithin 0.40-0.45 vanillin 0.04-0.1! 3. Confectionery product according to claim 1, characterized in that it contains a coating of glaze. ! 4. Confectionery product according to claim 2, characterized in that the filling is made of cream mass, the semi-finished praline of which is a nut praline and contains components, wt.%:! coconut oil 24.45-26.08 skimmed milk powder 18.46-19.87 grated nut kernel 12.82-13.57 lactose 6.98-8.12 cocoa powder 5.58-5.86 granulated sugar the rest! 5. The confectionery product according to claim 2, characterized in that the filling is made of cream mass, the semi-finished praline of which is a chocolate-nut praline and contains components, wt.%:! grated nut kernel 36.07-38.89 cocoa powder 2.54-3.08 cocoa butter substitute 4.50-4.98 cocoa mass 1.79-1.84 vanillin 0.18-0.20 powdered sugar rest ! 6. Confectionery product according to claim 2, characterized in that the filling is made of cream mass, semi

Description

The utility model relates to the food industry, in particular to the confectionery, and can be used for the preparation of wafer confectionery products, based on molded wafers with filling, which can be glazed with chocolate icing.

A confectionery product is known containing a brittle self-supporting shell made of a wafer in the form of a truncated cone with a bottom in its narrower part; the filling is placed inside the shell, which is a stable sweet filler, laid so that on the side of the open part of the shell it forms a convex surface with wavy crests on which a layer of glaze is applied. RU 75826 A23G 1/00 1998.09.16

The form of execution in the form of a cup or cone leaves the filling open on the surface of the product, which negatively affects the shelf life

A flour product is known, which is a body glazed with chocolate icing, made of a waffle shell, in the form of a hollow volumetric geometric figure molded from two pairwise connected blanks in the form of hemispheres and a filling of fondant candy mass. RU 2140162 IPC ⁶ A23G 3/00 1999.10.27

However, the shape of the wafer shell in the form of a sphere has an increased tendency to deformation during storage, due to the small area of contact of the spherical surface to the plane. To maintain shape, as a rule, products are placed in special containers, which increases the cost of the product. Also disadvantages include the low organoleptic properties of products and taste, which limits the range of confectionery products of this type.

The closest analogue to the claimed utility model is a confectionery product comprising a body made of a waffle shell, in the form of a hollow volumetric geometric figure molded from two pairwise connected blanks made with a flat base and with a filling placed inside the housing at a ratio of wafer blanks and fillings in the finished product in wt.%: wafer workpieces 15.0-25.0; the filling is 75.0-85.0 while the overall dimensions of the product lie in the range: length (60-70) mm, width (40-45) mm, thickness (7-10) mm. The shelf life of the product is 3 months. RU 777518 A23G 3/00 11/10/2008

However, this product does not have a sufficiently high shelf life, and the product is made of blanks with sufficiently large overall dimensions, which reduces the shape stability of the case, and increases deformation during transportation and storage.

The inventive utility model solves the problem of expanding the arsenal of means of products for this purpose, namely, the creation of confectionery products, with cream-based filling, with a wafer shell made in the form of a hollow volumetric geometric figure, molded from two pairwise connected blanks with a flat base with reduced overall dimensions while maintaining the form stability of the product body for the entire storage period, as well as giving new organoleptic properties due to the new ratio of wafer billets wok and toppings.

The technical result consists in: - expanding the range of confectionery products, giving new organoleptic properties, due to the new ratio of wafer blanks and filling, increasing the shelf life and maintaining mold stability during storage and transportation of wafer products.

This is achieved by the fact that a confectionery product comprising a body made of a waffle shell in the form of a hollow volumetric geometric figure formed of two pairwise connected blanks with a flat base and with a filling placed inside the body, characterized in that the filling is made of cream mass on the basis of prefabricated pralines, and wafer blanks and filling in the finished waffle product are in the ratio of wt.%:

Wafer Billets 10.0-14.0 Filling 86.0-90.0

and the overall dimensions of the product are in the range: length (40-42) mm, width (23.0-25.0) mm, height (14.0-16.0) mm.

Moreover, in a confectionery product, the filling from the cream mass may contain components in the following wt.%:

Prefabricated Pralines 87.70-92.92 Fat component 6.54-11.86 Lecithin 0.41-0.45 Vanillin 0.04-0.1

Moreover, in the confectionery product, the product may contain a coating of glaze. Moreover, in the confectionery product, the prefabricated praline is a nut praline and may contain components in the following wt.%:

Coconut oil 24.45-26.08 Skimmed milk powder 18.46-19.87 Grated walnut kernel 12.82-13.57 Lactose 6.98-8.12 Cocoa powder 5.58-5.86 Granulated sugar rest

Moreover, in the confectionery product, the filling can be made of a creamy mass, the prefabricated praline of which can be chocolate-nut praline and may contain components in the following wt.%:

Grated walnut kernel 36.07-38.89 Cocoa powder 2.54-3.08 Cocoa Butter Substitute 4.50-4.98 Grated cocoa 1.79-1.84 Vanillin 0.18-0.20 Powdered sugar rest

Moreover, in the confectionery product, the semi-finished cream praline of which the filling is made is cream praline and may contain components in the following wt.%:

Coconut oil 19.11-21.06 Skimmed milk powder 9.67-11.46 Lactose 6.89-8.34 Caramelized milk powder 23.78-25.34 Vegetable fat 6.21-7.58 Powdered sugar rest

At the same time, in a confectionery product, the coating of glaze may contain solid inclusions from a number: the kernel of the nibs, puffed rice.

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

The inventive confectionery product expands the range of products for this purpose.

Comparative analysis with the prototype showed that the claimed product from the known differs in the ratio of wafer blanks and filling, as well as the material from which the filling is made. Wafer blanks of the claimed product is much thinner than the prototype that. The overall dimensions of the product are smaller than those of the prototype, which improves the usability of the product and positively affects the preservation of the shape of the product and thus improves the organoleptic properties of the product.

In addition, the cream filling, made from a material made on the basis of praline mass, is quite oily and has plastic properties, which contributes to good adhesion of wafer blanks to the filling. In this case, the ratio of the waffle shell to the filling is important, since the smaller the thickness of the wafer blank, the better it is retained on the filling, and the shear does not shift. The bearing capacity (load resistance) of the product body as a whole does not decrease (see "Bending and statically indefinable systems", edited by V.I. Fedosiev, M., "Higher School", 1981, from 24). The implementation of the filling of the confectionery product from a cream mass on the basis of praline increases the density of the filling, which also helps to improve the strength properties of the product, and allows to reduce the thickness, and hence the weight of the product. Moreover, the manufacture of the filling from various compositions expands the range of such products with improved organoleptic properties and an extended shelf life.

The essence of the utility model is illustrated by a drawing depicting a confectionery product and examples of this product.

The figure shows a confectionery, where 1 is a coating, which is a layer of chocolate glaze with solid inclusions; 2 - wafer billet element molded from semi-finished flour, 3 - chocolate-nut mass filling layer.

Table 1. No. Components The composition of the wafer blanks, wt.% one. 2. one Premium wheat flour 55.43 56.12 2 Corn starch 1.24 1.46 3 Coconut oil 0.28 0.35 four Lecithin 0.45 0.39 5 Egg powder 0.28 0.35 6 Baking soda 0.12 0.11 7 Food salt 0.11 0.12 8 Enzyme Alfamalt 0.01 0.01 9 Water 42.08 41.09

Table 2. No. Components The composition of the filling, in wt.% one 2 3 four 5 6 one Prefabricated Walnut Praline 91.46 92.92 - - - - 2 Prefabricated Chocolate Nuts Pralines - - 89.50 87.7 - - Semi-finished praline creamy - - - - 90.48 89.59 2 Vegetable fat 8.03 6.54 10.02 11.86 9.01 9.86 3 Lecithin 0.41 0.44 0.44 0.40 0.41 0.45 four Vanillin 0.1 0.1 0.04 0.04 0.1 0.1 Table 3. The composition of the p / f mass of praline in wt.% Components Prefabricated Walnut Praline Prefabricated Chocolate Nuts Pralines Semi-finished praline creamy No. one 2 3 four 5 6 one Coconut oil 24.45 26.08 - - 21.06 19.11 2 Skimmed milk powder 19.87 18.46 - - 9.67 11.46 3 Peanut kernel grated 13.57 12.82 38.89 36.07 - - four Lactose 6.98 8.12 - - 8.34 6.89 5 Cocoa powder 5.86 5.58 3.08 2.54 - - 6 Granulated sugar 29.27 28.94 - - - - 7 Powdered sugar - - 51.51 54.42 29.38 31.18 8 Cocoa Butter Substitute - - 4,50 4.98 - - 9 Grated cocoa - - 1.84 1.79 - - 10 Vanillin - - 0.18 0.20 - - eleven Caramelized milk powder - - - - 25.34 23.78 12 Vegetable fat - - - - 6.21 7.58

The inventive product is prepared according to examples 1-6

To obtain products, the following raw materials can be used: granulated sugar GOST 21-94, skimmed milk powder - GOST 10970-87; coconut oil - GOST 10766-84; lecithin - TU 146-006-003 71185-93; flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; hazelnut kernel grated - SanPiN 2.3.2.1078-01; chocolate icing - TI 01-07-2000. cocoa powder - GOST 108-76, lactose - STP 173057512-17: 2001; SanPiN 2.3.2.1078-01; GOST 26574-85 wheat flour, GOST 13830-91 food salt, GOST 2156-76 baking soda, GOST 16599-71 vanillin, OST 10-093-87 chocolate glaze, Alfomalt enzyme - in accordance with applicable regulatory documents and SanPiN 2.3 .2 1078-01; vegetable fat "Ekolakt" - TU 9141-019-57710951-2005; soybean oil San Pin 2.3.2 1078-01, cocoa butter substitute San Pin 2.3.2 1078-01, air rice TU-9196-008-18067021, grated cocoa San Pin 2.3.2 1078-01, caramelized milk powder Sun Pin 2.3 .2 1078-01, Flavors San Pin 2.3.2 1078-01, egg powder GOST 30363-96, corn starch GOST R-51985-2002.

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

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".

Water is loaded into the tank with a temperature of 10-18 C, flour and components according to composition 1, table 1. The mixture is stirred until a homogeneous consistency. The finished dough is filtered through a sieve with a mesh diameter of 2-3 mm and pumped into an intermediate container. The temperature of the finished test is not higher than 25 ° C, humidity 61.0 ± 2.0%.

The finished dough is dosed on the surface of the plate with the forms of the workpiece, pressed by the second plate and automatically bake for 2.5 minutes.

The baked blanks are conditioned to impart moisture evenly throughout the wafer sheet. Wafer sheets are conditioned within 15 minutes at a humidity and air temperature of 40.0 ± 2.0ºС. Humidity of the wafer sheet after conditioning 5.5%.

The inventive product is prepared according to the recipe for products "Rulada". For the fillings, cream masses are used based on semi-finished praline masses.

Simultaneously prepare the filling. First, semi-finished praline mass is prepared (semi-finished nut praline) according to TI No. 01-40-2000 "Technological instruction for the production of semi-finished confectionery masses." To do this, mix the prescription components in composition 1 of Table 3 until a homogeneous mass is obtained in the melanger, at a temperature of 45 ° C for 15-20 minutes. The resulting homogeneous mass is crushed in a five-roll mill and cooled.

The filling is prepared according to the recipe 1 of table 2. First, in turbomix, beat vegetable fat for 2 minutes. Then they load all the remaining raw materials: semi-finished product of praline nut mass, lecithin, vanillin and beat. Beating time 3 minutes. During beating in a turbomix, aeration process takes place. The density of the resulting filling is 1.0 kg / cm. Humidity 1.3%.

The prepared filling is filled in the cells of the moving wafer sheets. The formation of wafer blocks occurs by connecting two layers. The resulting wafer blocks are cooled at a temperature of 6-15 ° C for 1.5 minutes. After cooling, the wafer blocks enter the cutting device. In the finished product, wafer blanks account for 10.0% of the total mass of the product, and the filling is 90.0%. Overall dimensions of the product are made in the range: length 42 mm, width 25.0 mm, height 15.0 mm.

Then, the products are coated with chocolate-milk glaze in an amount of 37 wt.% Of the total weight of the product and sprinkled with hazelnut hazelnuts in the amount of 6 wt.% Of the total weight of the product. Organoleptic properties are shown in table 3.

Example 2. The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1. Humidity of wafer sheet after conditioning 6.0%

For the preparation of semi-finished mass of praline nut using prescription components in composition 2 of table 3. The cream mass for the filling is prepared according to composition 2 of table 2. The density of the resulting filling is 0.8 kg / cm. The moisture content of the filling is 1.8%.

In the finished product, wafer blanks account for 14.0% of the total mass, and the filling is 86.0%.

Overall dimensions of the product are made in the range: length 41 mm, width 24.0 mm, height 16.0 mm.

Then the products are coated with chocolate-milk glaze in an amount of 35 wt.% Of the total weight of the product and sprinkled with hazelnuts and grains in the amount of 6 wt.% Of the total weight of the product. Organoleptic properties are shown in table 3.

Example 3. The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 3 of table 1. Humidity of wafer blanks after conditioning 6.0%.

For the preparation of the semi-finished chocolate-nut praline mass, the recipe components of composition 3 of Table 3 are used. Cream mass for the filling is prepared according to the composition of 3 table.2. The density of the resulting filling is 0.8 kg / cm. The moisture content of the filling is 1.3%.

In the finished product, wafer blanks account for 10.0% of the total mass, and the filling is 90.0%.

Overall dimensions of the product are made in the range: length 42 mm, width 25.0 mm, height 15.0 mm.

Then the products are coated with chocolate-milk glaze in an amount of 35.0 wt.% Of the total weight of the product and sprinkled with peanuts and cereal in an amount of 6.3 wt.% Of the total weight of the product. Organoleptic properties are shown in table 3.

Example 4. The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1. Humidity of wafer blanks after conditioning 6.0%.

To prepare the semi-finished chocolate-nut praline mass, the recipe components of composition 4 of Table 3 are used. Cream mass for the filling is prepared according to the composition of 4 table.2. The density of the resulting filling 1.1 kg / cm ³ . The moisture content of the filling is 1.3%.

In the finished product, wafer blanks account for 10.0% of the total mass, and the filling is 90.0%.

Overall dimensions of the product are made in the range: length 42 mm, width 24.0 mm, height 16.0 mm.

Then the products are coated with chocolate-milk glaze in an amount of 35.0 wt.% Of the total weight of the product and sprinkled with air rice in the amount of 6.0 wt.% Of the total weight of the product. Organoleptic properties are shown in table 3.

Example 5. The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 1 of table 1. Humidity of wafer blanks after conditioning 6.0%.

To prepare the semi-finished mass of cream praline, use the recipe components in composition 5 of table 3. Cream mass for the filling is prepared according to the composition of 5 table.2. The density of the resulting filling is 1.0 kg / cm. The moisture content of the filling is 1.3%.

In the finished product, wafer blanks account for 14.0% of the total mass, and the filling is 86.0%.

Overall dimensions of the product are made in the range: length 40 mm, width 25.0 mm, height 14.0 mm.

Then, the products are coated with chocolate-milk glaze in an amount of 35.0 wt.% Of the total mass of the product and white glaze is applied in the amount of 6.3 wt.% Of the total mass of the product. Organoleptic properties are shown in table 3.

Example 6. The manufacture of a confectionery product is carried out analogously to example 1, while the mass for wafer blanks is prepared according to composition 2 of table 1. Humidity of wafer blanks after conditioning 5.5%.

To prepare the semi-finished mass of cream praline, use recipe components in composition 6 of Table 3. Cream mass for the filling is prepared according to the composition of 3 table.2. The moisture content of the filling is 1.3%.

In the finished product, wafer blanks account for 10.0% of the total mass, and the filling is 90.0%.

Overall dimensions of the product are made in the range: length 41.0 mm, width 23.0 mm, height 14.0 mm.

Then the products are coated with chocolate-milk glaze in an amount of 35.0 wt.% Of the total weight of the product and sprinkled with peanuts and cereal in an amount of 6.3 wt.% Of the total weight of the product. Organoleptic properties are shown in table 3.

Table 4. No. Organoleptic indicators Characteristic for products according to examples 1-6 one Taste and smell Subtle aroma, combined with a gentle and pleasant taste of the filling, glaze, nuts or puffed rice, and when using the product, the waffle taste is not felt. 2 The form The body is made of wafer billet in the form of a hollow volumetric geometric figure with a flat base. 3 Surface Dry, without cracks, lack of open joints and traces of filling. No signs of greasy bloom. Color Shiny, matching the color of the glaze. four Shelf life 6 months (prototype 3 months)

Thus, the confectionery product has an unusual taste and original shape, which expands the assortment of confectionery products with new organoleptic properties, due to the new ratio of wafer blanks and filling, preserving the stability of the form during storage and transportation of wafer products.

Claims (8)

1. A confectionery product comprising a body made of a waffle shell, in the form of a hollow volumetric geometric figure, molded from two pairwise connected blanks with a flat base and with a filling placed inside the body, characterized in that the filling is made of a cream mass based on a semi-finished praline, moreover, the ratio of wafer blanks and fillings in the finished product is, wt.%: wafer blanks 10.0-14.0 filling 86.0-90.0 and the overall dimensions of the product are in the range: length 40-42 mm, width 23.0-25.0 mm, height 14.0-16.0 mm. 2. Confectionery product according to claim 1, characterized in that the filling is made of a creamy mass containing components, wt.%: prefabricated pralines 87.7-92.92 fat component 6.54-11.86 lecithin 0.40-0.45 vanillin 0.04-0.1 3. Confectionery product according to claim 1, characterized in that it contains a coating of glaze. 4. The confectionery product according to claim 2, characterized in that the filling is made of cream mass, the semi-finished praline of which is a nut praline and contains components, wt.%: coconut oil 24.45-26.08 skimmed milk powder 18.46-19.87 grated nut kernel 12.82-13.57 lactose 6.98-8.12 cocoa powder 5.58-5.86 granulated sugar rest 5. Confectionery product according to claim 2, characterized in that the filling is made of cream mass, the prefabricated praline of which is a chocolate-nut praline and contains components, wt.%: grated nut kernel 36.07-38.89 cocoa powder 2.54-3.08 cocoa butter substitute 4.50-4.98 grated cocoa 1.79-1.84 vanillin 0.18-0.20 powdered sugar rest 6. Confectionery product according to claim 2, characterized in that the filling is made of cream mass, the semi-finished praline of which is a creamy praline and contains components, wt.%: coconut oil 19.11-21.06 skimmed milk powder 9.67-11.46 lactose 6.89-8.34 caramelized milk powder 23.78-25.34 vegetable fat 6.21-7.58 powdered sugar rest 7. Confectionery product according to claim 3, characterized in that the coating of the glaze contains solid inclusions from the series: the kernel of the nibs, puffed rice. 8. Confectionery product according to claim 3, characterized in that the coating of glaze contains a decor of glaze of a different color.