RU2361413C2 - Production method for whipped confectionery - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to confectionary industry, namely to production of whipped confectionary such as whipped dessert product. Method provides for mixing of recipe components for candy mass production such as souffle with filler and flavor additives, mixture whipping to produce puffy mass, moulding of products body, body proving, glazing and decoration of products by applying dusting onto glazing layer. Product body is molded from one or two layers. The main layer during moulding of products from single layer or one of layers during moulding of double-layer bodies is prepared by means of pastry crumb introduction into candy mass of souffle type in amount of 5-50% from total mass and mixing of specified components till homogeneous mass is obtained. As second layer laid above, candy mass of souffle type is used, which contains dry cheese and/or milk products, or fruit candy mass with pieces of berries or fruits, produced bodies are glazed. Decoration is done by partial or complete dusting of glazed products. The products selected of the following group are used for dusting: cacao powder, waffle crumbs, biscuit crumbs, crushed almond, crispy, fruit powder.

EFFECT: expansion of produced confectionery of souffle type due to application of technological methods and components, as well as waste reduction and shortening of technological process.

2 cl, 3 ex

Description

The invention relates to the confectionery industry, namely the production of whipped confectionery, namely a dessert product such as soufflé.

There is a known method for producing a whipped dessert product, which involves mixing the recipe components in a percentage: homogenized vegetables, sugar, 2% methyl cellulose solution, flavoring agents, whipping until 3-5 times larger in volume, introducing deodorized vegetable oil into the mixture, heat treatment. The foaming agent of the mixture is methyl cellulose, and the stabilizer of the foam is vegetable oil. The whipped mixture is applied on a pastry sheet and heated to 60-120 ° C with a soaking time of 50-120 minutes depending on the assortment of products: soufflé or meringue (SU 1342472, class A23G 3/00, 1985).

The disadvantage of this method is the duration of the technological process of obtaining finished products.

There is also known a method for producing whipping products, including mixing vegetable puree, sugar, methyl cellulose solution, deodorized vegetable oil, flavoring agents, whipping the mixture, dividing the resulting mixture into several parts, molding from each part of the layer, baking the product in several stages, applying one layer to the other (SU 1387955, class A23G 3/00, 1986).

The disadvantage of this method is also the duration of the process in time and the staging of the baking product.

The closest in technical essence and the technical result achieved is a method for producing whipped soufflé-type confectionery, which involves mixing the recipe components to obtain a soufflé-type candy mass, whipping the mixture to form a lush mass, forming the body of the product, body casing, glazing and coating with a coating layer (RU 2128446, A23G 3/00, 1999).

Significant disadvantages of this method are the duration of the process and the low biological value of the finished product, which leads to a violation of the prescription balance.

The objective of the present invention is to expand the range of manufactured confectionery products such as soufflé through the use of new technological methods and components. The goal is also to reduce the waste of flour confectionery production in general and to reduce the technological process in comparison with known similar methods.

This problem is solved in that the method for producing soufflé-type confectionery involves mixing the recipe components to obtain a soufflé-type candy mass with filler and flavoring agents, whipping the mixture to form a lush mass, molding the body of the product, housing casing, glazing and decorating the products by coating a sprinkling layer, wherein according to the invention, the body of the products is formed from one or two layers, the main layer being formed from a single layer or one of layers when forming two-layer cases are prepared by introducing crumbs of flour confectionery in the amount of 5-50% of the total mass into a soufflé mass and mixing these components until a homogeneous mass is obtained, and a soufflé mass is used as the second layer laid on top containing dry cheese and / or dairy products or fruit candy masses with pieces of berries or fruits, glaze the resulting bodies, and decorating is carried out by sprinkling glazed products in whole or in part.

It is advisable to use products selected from the group as a sprinkling: cocoa powder, wafer crumbs, cookie crumbs, chopped almonds, crispy, fruit powder.

The following dry cheese and dairy products can be used in the present invention: whole or skimmed milk powder, dried cream, cottage cheese, powdered milk fat, butter, butter or ghee, milk powders with coffee or cocoa, cheese powders, powdered cheese mixture type Cheesecake and other cheese and / or milk premixes or additives with flavorings for confectionery products.

The authors of the present invention in the prior art was not found for confectionery masses such as souffle such a technique as the introduction of crumbs of flour products (including biscuit) in an amount of 5-50% in a candy mass such as soufflé, as well as further mixing until a homogeneous fluffy mass. It was unexpectedly found that the introduction of crumbs of flour products, which remain in large quantities as waste in the production of flour products, in the indicated range of quantitative values does not make the mass heavier, i.e. does not contribute to the subsidence of the whipped mass, which remains lush, which is important. The recipe composition of such a layer is balanced and cost-effective. In addition, this technique allows you to give the confectionery mass of the souffle type (first or only layer) new organoleptic characteristics, improved strength - structural-mechanical and structural-rheological characteristics. Mixing the components to a homogeneous mass allows you to create a dense, delicate texture of the souffle with slightly unconventional, but pleasant organoleptic sensations. An independent tasting commission rated the new dessert soufflé type soufflé (single and double layer) on average 9 points on the main sensory indicators on a 10-point scale. That is, the organoleptic properties of the introduction of a new component did not deteriorate at all, and the structural properties even improved slightly due to the balanced formulation of the components.

Thus, the technical result of the present invention is to create a new souffle-type confectionery with an original souffle layer (first or only) having a pleasant texture, new organoleptic characteristics, improved strength - structural-mechanical and structural-rheological characteristics by adding crumbs to it flour products in an optimally selected amount. As a result, there are economic, technological and consumer advantages: the use of flour from confectionery production as a constituent component of soufflé, a reduction in the duration of the technological process, an increase in the shelf life of finished products due to increased structural-mechanical and structural-rheological properties, pleasant organoleptic sensations when using a single-layer product or in combination with other selected layers of the product.

A method of producing a souffle-type confectionery is illustrated by the following examples.

Example 1

Prescription components are mixed to obtain a soufflé type candy mass based on sugar-agar syrup and egg white. Beat the mixture until lush. The body of the product is formed from a single layer, which is prepared by introducing into a candy mass such as souffle biscuit crumbs in an amount of 50% of the total mass. These components are mixed until a homogeneous mass is obtained. The resulting bodies are glazed and, if necessary, immediately sprinkle glazed products completely with products selected from the group: cocoa powder, wafer crumbs, cookie crumbs, chopped almonds, crispy, fruit powder.

Example 2

Carried out analogously to example 1 with the exception that the body of the products is formed of two layers, one of which is prepared by introducing into the candy mass such as souffle biscuit crumbs in an amount of 5% of the total mass and mixing these components to obtain a homogeneous mass, and as a second layer laid on top, use a soufflé-type candy mass containing dried cheese and / or dairy products. The resulting bodies are glazed and, if necessary, immediately sprinkled on partially glazed products with products selected from the group: cocoa powder, wafer crumbs, cookie crumbs, chopped almonds, crispy, fruit powder.

Example 3

Carried out analogously to example 1 except that the body of the product is formed of two layers, one of which is prepared by introducing into the candy mass such as soufflé biscuit crumbs in an amount of 25% of the total mass and mixing these components to obtain a homogeneous mass, and as a second layer laid on top, use a fruit candy mass with slices of various berries or various fruits. The resulting casings are glazed and, if necessary, immediately sprinkled on partially glazed products with products of different colors and selected from the group: cocoa powder, wafer crumbs, cookie crumbs, chopped almonds, crispy, fruit powder.

The proposed method allows you to create a new effective technological process for the production of soufflé type confectionery products with a balanced and economical recipe composition of one of the layers, as well as with improved quality characteristics of the finished product.

Claims (2)

1. A method of obtaining a souffle-type confectionery, comprising mixing the recipe components to obtain a soufflé-type candy mass with a filler and flavorings, whipping the mixture to form a lush mass, molding the body of the product, body casing, enrobing and decorating the products by coating them with a coating layer, characterized in that the body of the products is molded from one or two layers, the main layer when forming the product from one layer or one of the layers when forming a two-layer body Owls are prepared by introducing crumbs of flour confectionery products into a candy mass such as soufflé in an amount of 5-50% of the total mass and mixing these components until a homogeneous mass is obtained, and as a second layer laid on top, use a chocolate soufflé mass containing dry cheese and / or dairy products or fruit candy masses with pieces of berries or fruits, glaze the resulting bodies, and decoration is carried out by sprinkling glazed products in whole or in part. 2. The method according to claim 1, characterized in that the products selected from the group of cocoa powder, wafer crumbs, cookie crumbs, chopped almonds, crispy, fruit powder are used as dusting.