Confectionary goods production method

FIELD: food industry.

SUBSTANCE: one proposes a method involving the following stages: manufacture of bakery confectionary goods (1) with long storage life. The bakery confectionary goods (1) with long storage life are provided with a surface (2) for application of a mass (3) containing chocolate or fat glaze; one performs preparation of a mass (3) containing chocolate or fat glaze, application of a binding component in liquid or gaseous phase onto the surface (2). The binding component is represented by water; one performs application of the mass (3) containing chocolate or fat glaze onto the surface (2) moistened with the binding component. The remaining moisture content of the ready bakery confectionary goods (1) with long storage life is increased by 0.5-1.5% by way of the binding component application.

EFFECT: invention allows to produce tender confectionary goods optimised in terms of taste.

9 cl, 2 dwg

 

The invention relates to a method of manufacturing a confectionery product. In particular, the invention relates to a method of making a confection that contains a bakery confection long-term storage, which is a cluster of chocolate and cereals or similar products.

From the prior art known methods for coating bakery confectionery products of long-term storage, in particular biscuits, chocolate and/or supply of chocolate icing.

The basis of the invention is to provide a method specified at the beginning of the kind that allows you to produce gentle, optimized to the taste of the confection.

This task is solved according to the invention by a combination of signs of paragraph 1 of the claims, and dependent claims characterize other preferred embodiments of the invention.

Thus, according to the invention provides that first made bakery confection long-term storage. It is made preferably in the form of biscuits, for example in the form of a standard shortbread.

In the present invention uses the following basic definitions:

- bakery confection long-term storage: bakery confectionery products of long-term storage performance�ablaut a "high quality bakery products";

- high quality bakery products are obtained from a test or other mass by baking, roasting, drying, coextrudable or otherwise;

- the dough is prepared using grain or cereal products, starches, fats, sugars;

- these baked confectionery goods of long-term storage are different from the small piece of bread and flour confectionery products in that they contain more sugar and fat, but less moisture;

- bakery confectionery products of long-term storage are of high quality bakery products that are suitable for storage for a long time;

- shortbread: shortbread contains at least 16.5 kg practically anhydrous fats or the corresponding amount of other fats per 100 kg of grains and/or starches.

Cm. "The main provisions for bakery products", 2010, publishing house of B. Behr's Verlag GmbH & Co.KG, Hamburg, second edition, pp. 45-56 (Leitsätze 2010, B. Behr's Verlag GmbH & Co.KG, Hamburg, 2. Auflage 2010, Seite 45 - 56; ISBN: 978-3-89947-740-5).

This baked confection long-term storage is obtained by cooking the dough, forming this test, if necessary, lubricate it, by baking as well as receipt and control of semi-finished products.

Mentioned greasing the dough after its molding is not necessary�imym. This lubrication improves the color and gloss of the baked confection long-term storage, in particular it turns a darker color.

According to the invention the production of bakery confectionery products of long-term storage is carried out in such a way that it is obtained by at least one surface for applying sealant containing chocolate or fat frosting. This surface is, thus, in order to lock in the mixture (cluster, lump) of chocolate or fatty glazes and other substances at this bakery confectionery product long-term storage.

According to the invention under the chocolate and, consequently, fat glaze to mean the following.

Chocolate: the product from the products of processing of cocoa and sugars that contains at least 35% of the total dry matter cocoa, with at least 18% cocoa butter and at least 14% skimmed dry matter cocoa.

Fat frosting: unlike fat chocolate frosting doesn't contain cocoa butter; use hydrogenated vegetable fats.

In the formulation of the test for making such a bakery confection long-term storage preferably used the following basic ingredients, %:

Flour50-60
Fat10-15
Sugar15-20

According to the invention particularly preferably, if such bakery confection long-term storage is made in the form of cookies, in particular flat cookies. In particular, it is preferable if the surface of the adhesive mass containing chocolate or fat coating, are flat. Of course, there are other possible embodiments of this surface according to the desired overall shape and appearance confection.

Particularly preferably, if the surface of the adhesive mass containing chocolate or fat coating, is provided with a structuring. Thus further increases the active surface.

The method according to the invention is a stage that follows the manufacture of bakery confectionery products of long-term storage and which provides for the preparation of the masses containing chocolate or fat frosting. For this chocolate mixed with other elements, particularly with grains, so it's cereal-chocolate cluster. As grain products can find application cereals, �of aprimer complex, as well as air grain, such as crispy, as well as cereals, such as oat flakes and/or pieces of kernels of nuts, such as hazelnuts, peanuts, macadamia, etc. as ingredients of clusters in addition to chocolate, it is preferable to use complex, but can also be applied cereal extrudates, cereal, crunchy semi-finished products (so-called crispy), products in the form of pieces, such as nuts or pieces of nuts, pieces of fruit, large and small raisins, slices of bakery confectionery products of long storage, the cookie dough or flatbread.

Thus, according to the invention have the cluster with a relatively low content of chocolate, and the share of the chocolate is preferably over 50%, however, according to the invention it can be less. Due to the low content of chocolate cluster turns tender, which provides organoleptic properties, positively perceived during consumption of the product.

Production of cereal-chocolate cluster is carried out by adding grain products into the melted chocolate. These cereal products are transported, for example, by means of a propeller mixer, weighed and then mixed with chocolate. Then carry out a dosing cereal-chocolate cluster to apply the exact amount of each�e bakery confection long-term storage (cookies, shortbread, etc.).

Preferably cereal-chocolate cluster contains, for example, 30% of cereals and 70% chocolate, or 35% of grain products and 65% chocolate, or 25% of cereals and 75% chocolate.

According to the invention prior to application of cereal-chocolate cluster on the surface of bakery confectionery products of long-term storage it is applied a binder (coupling agent). It is according to the invention is preferably applied in liquid or gaseous phase. This binder provides a durable, stable adhesion cluster bakery confectionery products of long-term storage.

The binder according to the invention can be used, for example, the sugar-water solution, the fat-water emulsion and/or water-starch solution and/or water. According to the invention can also be combinations of these formulations.

Such a binder according to the invention can be applied to the surface point, in the form of strips or on the surface. At a point or drip applied particularly favorably applied to, for example, from four to nine separate drops. They penetrate each other, so that the surface of the biscuit to form a continuous surface of the binder.

The amount of the binder according to the invention preferably is chosen such that it on the one with�parties, wetting the surface of a baked confection of long-term storage, which is placed cereal-chocolate cluster, on the other hand, only slightly increases the humidity of this bakery confectionery products of long-term storage.

Depending on the size of the bakery confectionery products of long-term storage is preferably, for example, apply to cookies from 0.02 to 0.08 g of the binder, more preferably from 0.04 to 0.06 g of a binder, such as water. This would raise humidity a maximum of 1%. Thus, the total moisture content of the finished confection would rise, but did not exceed some maximum value that could be desired minimum guaranteed shelf life. For example, there may be provided a maximum residual moisture of the product is not more than 3%.

Further, according to the invention can be particularly advantageous if the binder is covered, not all stock the cereal-chocolate cluster the surface of bakery confectionery products of long-term storage. Moreover, it may be sufficient bonding to a portion of this surface, such as 50-60% to ensure a good bond between cereal-chocolate cluster bakery and confectionery products of long-term storage.

Especially good if PR�Mejuto time between bonding and cereal-chocolate cluster will be relatively short, for example no longer than 60 seconds.

To ensure accurate dosing of binder is especially beneficial is applying his individual small drops. It is possible, however, and the atomization of the binder to a fog condition, the type of the gaseous phase, or the application of ultrasound.

The surface of bakery confectionery products of long-term storage, which is placed cereal-chocolate cluster, may be flat, but you can also do it with raised edge, for example in the form of a saucer.

According to the invention the form of bakery confectionery products of long-term storage may have a different geometry, for example, it may be square, rectangular, triangular, circular or any other shape.

As biscuits and cereals, with their refining (filling in a cluster) have a temperature of preferably about 25-29°C.

The temperature of the processing liquid tempered chocolate is preferably about 28 to 30°C.

According to the invention the additional step of the method can be carried out cooling, make the chocolate material was cooled and crystallized, for example, during cooling from 15 to 29 min and at a cooling temperature of 16 to 20°C.

The invention is further described by examples of its implementation with the involvement of the attached figures, which until�ANO:

Fig.1 is a schematic depiction in perspective of the finished confection according to the invention, and

Fig.2 is a schematic top view of the surface of baked confection long-term storage, which must fit cereal-chocolate cluster.

In the shown exemplary embodiment bakery confection 1 long-term storage made in the form of a flat square shape biscuit. This baked confection 1 long-term storage has a surface 2, which is made essentially flat and to increase the active surface is provided with a structuring, as schematically shown in Fig.2.

The surface 2 has a rising edge 4, so it's saucer, which is placed in weight 3 containing chocolate or fat glaze (cereal-chocolate cluster).

Region 4 before baking bakery confection 1 long-term storage grease to ensure an improved appearance by adding color and/or gloss.

After applying the weight 3 containing chocolate or fat coating, the confectionery product is cooled and packaged.

Of course, the structuring of the surface (see Fig.2) can be implemented differently, for example in the form of a dot pattern, a linear pattern or similar.

In shown in�'ere perform the wetting of the binder can be produced by applying individual droplets of water, which moisten the surface 2. It is sufficient if only wetted part of the surface 2, for example 50-60% of the surface 2.

The list of reference positions

1 - baked confection long term storage

2 - surface,

3 - mass, containing chocolate or fat coating, cereal-chocolate cluster

4 - edge.

1. A method of manufacturing a confectionery product, comprising the following stages:
manufacturer of bakery confectionery product (1) long-term storage,
and bakery confection (1) long-term storage supply at least one surface (2) for application of the mass (3), comprising chocolate or fat coating,
the preparation of the masses (3), comprising chocolate or fat coating,
coating the surface (2) of the binder in liquid phase or in gaseous phase, and is used as a binder water, and
the application of mass (3), comprising chocolate or fat coating, on a surface (2), moistened with a binder,
moreover, the residual moisture content of bakery confection (1) long-term storage increase 0.5 to 1.5 percent by coating the binder.

2. A method according to claim 1, characterized in that bakery confection (1) long-term storage is made in the form of cookies, in particular in the form of a flat biscuit, in particular flat by�Ernesto (2) for application of the mass (3), containing chocolate or fat coating, in particular with structured surface (2).

3. A method according to claim 1 or 2, characterized in that the binder is applied in the form of dots or stripes in or on the surface.

4. A method according to claim 1, characterized in that it is prepared containing chocolate or fat icing mass (3) with the contents of the chocolate more than 50% and with the addition of grains, and these grains contain, in particular, cereal flakes, puffed grains, flakes and/or pieces of nuts.

5. A method according to claim 1, characterized in that the time interval between application of the binder and the mass (3), comprising chocolate or fat coating, from 30 to 45 C.

6. A method according to claim 1, characterized in that the binder is applied to 35-75% of the contact area of the surface (2) mass (3), comprising chocolate or fat frosting.

7. A method according to claim 1, characterized in that the surface (2) baked confection (1) perform long-term storage in the form of a saucer with raised edge (4) or smooth, or smooth.

8. A method according to claim 1, characterized in that the binder is applied in the form of droplets or a mist and/or by ultrasonic humidification.

9. A method according to claim 1, characterized in that confection after applying the weight (3), comprising chocolate or fat coating, cool.



 

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EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

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EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

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SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

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