RU2285416C2 - Method for storing of confectionery products - Google Patents

Abstract

FIELD: food-processing industry, in particular production of farinaceous confectioneries.

SUBSTANCE: method involves providing storage of farinaceous confectioneries in two stages: first stage including holding confectioneries at temperature of (-4-8) C during 72 hours, and second stage including holding confectioneries at temperature of 2-6 C during 144 hours.

EFFECT: prolonged storage of farinaceous confectioneries before realization thereof.

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Description

The invention relates to the food industry, in particular for confectionery production, and may find application in the storage of flour confectionery.

A known method for the production of flour confectionery products such as sugar cookies, wafers and wafer-based products, cakes and pastries, muffins, biscuit rolls and rum women, in which finished cakes and / or pastries are packaged in boxes and transported to containers to cold stores for storage. Storage is carried out at a temperature not exceeding 6 ° C, and the shelf life of the biscuit-cream does not exceed 36 hours (RF patent No. 2093033, publ. 20.10.97).

The disadvantage of this invention is the limited shelf life.

A known method for the production of air-flour cake, involving the preparation of a semi-finished product and the preparation of a semi-finished product, which involves churning egg white, boiling agarosugar syrup, flavoring and stabilizing additives and applying to the upper surface of the semi-finished product. In addition, chocolate icing, marshmallows and icing sugar can be applied to the surface of the semi-finished product, and nuts, raisins, candied fruits, fruits, jam or marmalade, marmalade, marmalade-jelly products or meringues can be used as decoration. When implementing this method of production, a technical effect is created, which is expressed in obtaining a stable finishing semi-finished product. In addition, the absence of oil and milk components allows you to use any fruit and jam as decorations and additives, without fear of fermentation and rotting. All this leads to an increase in the shelf life of products up to 30 days (RF patent No. 2043721, publ. 1995).

The disadvantage of this invention is the fact that not all of these semi-finished products maintain quality throughout the storage period. The indicated storage duration (30 days) leads to a decrease in organoleptic and microbiological parameters of the finished products.

A known method of storing cakes and pastries with cream and fruit finish by keeping them in refrigerated cabinets and chambers at a temperature of 2 ÷ 6 ° C. Under such conditions, confectionery is stored for 72 hours (OST 10-060-95. Cakes and pastries. Technical conditions, C.12. - prototype).

The disadvantage of this method is the limited shelf life of cakes and pastries.

The objective of the invention is to increase the duration of storage of flour confectionery products to their implementation.

The objective is achieved due to the fact that the storage method consists in cooling flour confectionery in refrigerated cabinets and chambers in two stages: at the first stage, the products are kept at a temperature of (-4 ÷ -8) ° C for 72 hours, and at the second stage - at a temperature of (2 ÷ 6) ° C for 144 hours.

The high content of fat and moisture in biscuit-cream products make them unstable to storage. The various ingredients that make up the confectionery semi-finished products also determine a significant range of properties, especially with regard to cryoscopic temperatures. The freezing temperatures of cream semi-finished products are very low, so a high percentage of moisture contained in them does not crystallize even under conditions of storage of products in a frozen state.

Free moisture, as you know, is a favorable environment for hydrolytic processes and oxidative rancidity, leading to spoilage of finished products. A number of finishing semi-finished products can not withstand freezing (protein cream, various glazes, jellies, fruit semi-finished products, etc.). Therefore, for biscuit-cream products made using the above semi-finished products, refrigerated storage at temperatures close to cryoscopic is proposed.

Storage of flour confectionery at the 1st stage at a temperature above -4 ° C is impractical due to the development of microbiological spoilage and drying processes. Storage of products at stage 1 below a temperature of -8 ° C is impractical due to freezing of products, resulting in a decrease in the quality of cakes and cakes (cracking of the surface of products coated with glaze; shrinkage of the cream; loss of taste of fruit and berry semi-finished products, etc.). Temperatures (-4 ÷ -8) ° C are subcryoscopic for products finished with cream semi-finished products and are acceptable during storage of products, the recipe of which includes various glazes.

The temperature regime of the second stage of storage is due to the need for technological heating of the products before their implementation.

As examples of the implementation of the storage method, the Nocturne, Prague and Creamy Wood log cakes, which are in the greatest consumer demand, are selected.

In order to determine the shelf life, one part of the experimental batch of cakes was stored at a temperature of (-4 ÷ -8) ° С, the other was subjected to combined storage: 3 days at the above temperature, followed by heating and storage at a temperature of (2 ÷ 6) ° С for 6 days.

During storage, the quality of the products was evaluated by organoleptic, microbiological and physico-chemical indicators. The results of organoleptic quality assessment are presented in tables 1 and 2.

From the indicators presented in the tables it follows that the most acceptable temperature range is (-4 ÷ -8) ° С during the first 72 hours of refrigerated storage, followed by heating to temperatures (2 ÷ 4) ° С and storage for 144 hours. The indicated temperature conditions made it possible to preserve the original appearance and eliminate defects in taste and smell.

Thus, a method for refrigerated storage of flour confectionery products to their implementation within 216 hours.

Table 1 Organoleptic quality assessment of experimental samples of biscuit-cream cakes; t _хр = (- 6 ± 2) ° С No. p / p Name of indicator Weight coefficient, m _i , τ _hr , day one 3 6 9 "Nocturne" one Surface 0.2 5 5 5 5 2 Consistency 0.2 5 5 5 5 3 Color 0.1 5 5 5 5 four Taste 0.3 5 5 5 5 5 Smell 0.2 5 5 5 5 Set quality indicator (K _i ) *, point 5 5 5 5 "Prague" one Surface 0.2 5 5 5 four 2 Consistency 0.2 5 four four four 3 Color 0.1 5 5 5 four four Taste 0.3 5 5 5 5 5 Smell 0.2 5 5 5 5 Set quality indicator (K _i ), point 5 4.8 4.8 4,5 "Creamy Log" one Surface 0.2 5 5 four four 2 Consistency 0.2 5 5 5 four 3 Color 0.1 5 four 3 four four Taste 0.3 5 5 5 5 5 Smell 0.2 5 5 5 5 Set quality indicator (K _i ), point 5 4.9 4.6 4,5

table 2 Organoleptic quality assessment of experimental samples of biscuit-cream cakes; t _хр = (- 6 ± 2) ° С, τ _хр = 3 days; t _хр = (4 ± 2) ° С, τ _хр = 6 days No. p / p Name of indicator Weight coefficient, m _i , τ _hr , day one 3 6 9 "Nocturne" one Surface 0.2 5 5 5 5 2 Consistency 0.2 5 5 four 3 3 Color 0.1 5 5 four four four Taste 0.3 5 5 5 3 5 Smell 0.2 5 5 5 four Set quality indicator (K _i ), point 5 5 4.7 3,7 "Prague" one Surface 0.2 5 5 four 3 2 Consistency 0.2 5 four four four 3 Color 0.1 5 5 four four four Taste 0.3 5 5 5 5 5 Smell 0.2 5 5 5 5 Set quality indicator (K _i ), point 5 4.8 4,5 4.3 "Creamy Log" one Surface 0.2 5 5 four four 2 Consistency 0.2 5 5 four four 3 Color 0.1 5 four four 3 four Taste 0.3 5 5 5 5 5 Smell 0.2 5 5 5 5 Set quality indicator (K _i ), point 5 4.9 4,5 4.4

Claims (1)

A method of storing flour confectionery products by cooling in refrigerated cabinets and chambers, characterized in that the storage is carried out in two stages: at the first stage, the products are kept at a temperature of -4 ÷ -8 ° C for 72 hours, and at the second stage they are kept at a temperature of 2 ÷ 6 ° C for 144 hours