DK165962B - Method for the manufacture of a ready mixture for confectionery masses and confectionery masses made by means of the method - Google Patents

Description

DK 165962B

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The invention relates to a process for preparing a finished mixture according to the preamble of claim 1, and to a confectionery made in the practice of the process.

The process for preparing a finished mixture can be used in the bakery and confectionery industry, e.g. for the manufacture of raw materials for molding and covering masses, baking fillings of all kinds, decorating baking and fillings for confectionery and other sweets.

The finished mixture is suitable for industrial and craft use as well as within the household.

10 As molding and covering masses, baking fillings and special mahogany, baking or raw materials are used on the basis of percipan or marzipan or their raw materials. For the production of pulp, nuts, apricot or peach kernels are used as starting materials.

Generally, raw materials are prepared so that cooked, peeled and peeled kernels are roughly shredded in moist state, mixed with sugar, finely grated on porcelain roll chairs and then heated in steam-heated, open kettles until the moisture content is no more than 18%. The percipane raw mass is further added approx. 0.5% potato starch.

According to DE-patent specification 862 544, cherry and flower stones can also be used. Likewise, the use of leguminoses as raw material for analogue raw materials is widespread. Thus, in the preparation of a low calorie almond and hazelnut mass according to DE-presenting specification 27 12 269 soy, which is rendered unsuitable and whose trypsin inhibitor is removed or rendered inactive, is used. The soy is added in the form of coarsely ground flour, finely ground grain, coarsely ground grain or as whole beans. Corresponding to DE publication publication 29 48 161 and 27 20 691, soybean meal or kernel pulp is used.

A further option for the production of marzipan substitutes consists of mixing and boiling potatoes, potato flour or cereals and / or wheat flour with water. At the end of the boiling process, the products are freed of adherent water and by adding icing, flavoring or other fillers the desired raw material appears.

According to DE Publication 2241 240, dewatered potato mash is used. Depending on the method of manufacture you get the baking material in the form of

DK 165962B

- 2 - a pasty mass or in the form of free-flowing powder according to DE-Publication No. 29 48 161 and US Patent 42 78 700.

With the powdered products there are intermediates which can be transferred at any time to a mass of the desired consistency by the addition of liquid.

In DE submission 22 41 240, the free-flowing powder consists of sugar, pregelatinized starch and a soy-based protein-containing material.

The powder formulations may also be prepared in accordance with DE patent specification 11 38 306 by drying in a dust silo. The process for preparing baking and filling compositions analogous to marzipan and percipan suffers from the lack of the use of expensive raw materials which are not available in every case or substitutes such as e.g. soy, which in order to ensure a pleasant taste of the finished product must be treated relatively carefully. Thus, e.g. large amounts of energy are used in inactivation of the trypsin inhibitors in soybeans by steam and drying.

A further shortcoming is that in the preparation of free-flowing powder according to DE patent application 11 38 306, an energy intensive drying takes place in the dust silo.

The object of the invention is to provide, with a small technical-technological offering, a ready-made mix for confectionery materials which have a good storage capacity and which can be further processed by adding suitable substances to various products.

A further object of the invention consists in the use of easy to obtain! all raw materials, without the need for a thorough preprocessing of these.

Therefore, since the manufacture of confectionery pulp, especially on soy basis, corresponding to the deficiencies pointed out due to the huge tenders for removing the 30 flavoring agents is very ineffective, it is therefore an object of the invention to develop a simple process for producing the desired pulp using available raw materials. Furthermore, the process should lead to an intermediate product which, by variation in the further processing, leads to different products. The products mentioned above, which can be made from the finished mixture, - 3 -

DK 165962B

has marzipan-like character and can be used in the manufacture of confectionery products and sweets, such as. confections. It was found that milled grain products, e.g. milled by extrusion, is particularly suitable as a starting material for a finished blend for confectionery.

5 It has been found here that the degree of grinding and the size of the grain play an important role, since they affect the modelability, chewing properties and baking stability of the masses. A grain size between 160 - 500pm has proved favorable. Insufficient grinding leads to crude masses with partially elastic properties, which can be explained by the formation of 10 single gluten structures. The milling of the cereal products can e.g. happens in an extruder and is dependent on the starting material used. Thus, for grinding grain, it is favorable to select a humidity between 1 -20% and a pressure between 285 - 420kp / cm2 at the extrusion. The use of flour flour is also possible.

15 The finished mixture, which contains, in addition to milled cereal products, powdered sugar, milk powder and food fat, is mixed or kneaded intensively depending on the desired mass of liquid, capillary syrup and flavorings.

The process for preparing the finished blend is characterized in that 18% by weight, with a moisture content between 1 and 20% and a pressure of 285 to 420 kp / cm pm, 18% by weight of rasp with a moisture content of 10 - 12% and a grain size of 160-500 pm, where the rasp can be wholly or partially replaced by toasted oatmeal, pre-processed 25 wheat germ, cake crumbs or flour, baked or cracked bread pieces or - flour, homogeneously mixed with 20 - 50% by weight powdered sugar, 1-10% by weight whole milk powder and 1 - 10% by weight food fat and kneaded with capillary syrup in an amount corresponding to 9% by weight of the finished mixture , water with temperature of approx. 50 ° C in an amount corresponding to 18% by weight of the finished mixture, as well as synthetic flavors.

The finished blend for preparing a confectionery-like, parsipan-like raw material contains 18% by weight, with a moisture content of between 1 and 20% and a pressure of 285 to 420 kp / cm 2, string-pressed mana grits with a final moisture content of 12% and a grain size of 160 - 4 -

DK 165962B

- 500 µm, 18 wt.% Rasp with a moisture content of 10 - 12% and a grain size of 160 - 500 µm, 20 - 50 wt.% Powdered sugar, 1-10 wt.% Whole milk powder and 1 - 10 wt.% Food fat and that the grater may be replaced wholly or partially with toasted oatmeal, pretreated wheat germs, cake crumbs or flour, baked or cracked bread pieces or flour.

It is advantageous before the further processing of this mixture to adhere to a ripening time of 2 - 24 hours. A direct further processing of the finished mixture is also possible, but the moisture content must then be reduced.

In further processing, the liquid can also be partially or completely replaced by egg white.

By adding tempered water as well as a subsequent raising and cooling period for the pulp, such properties as e.g. model! er-15 toughness, chewing properties and baking stability are significantly affected.

Accordingly, one advantage of the final blend produced in accordance with the invention consists in the fact that the processing properties of changing certain parameters can be significantly affected, which, as comparative studies have given, in so-called soybean substitutes 20 is not usable.

A further advantage is that in addition to the use of ground grain products in the form of coarsely ground grain and flour flour, depending on the desired final product, such raw material components as roasted oatmeal, baked bread, crispbread, waffle or biscuit pieces and pre-processed cereal seed can also be used. .

With the powdery final blend according to the invention, there is available to the consumer a product which, without the addition of preservatives and antioxidants, is long-lasting and which can be easily transferred to a baking, filling or molding compound by the addition of the most diverse substances. .

In the following embodiments, it will be explained how the final blend is processed in principle and which masses can be prepared.

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DK 165962B

Example 1

In order to prepare the finished mixture, which serves as the basis for the confectionary masses, the ingredients 1 are dosed in the following order: 5 18 kg of extruded wheat flour with a moisture of 12% 18 kg of ground flour with a moisture of 10 - 12%, 53 kg of powdered sugar, 6 kg of milk powder, and 5 kg of crystal fat 10.

and filled into a mixer of known construction. For a short time, approx. 10 minutes, intensive mixing results in the homogeneous ready mix. The total humidity of the mixture is approx. 10%.

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Example 2

Further processing of the finished mixture described in Example 1 for marzipan or percipan raw material is carried out at room temperature as follows: 10 kg of the finished mixture is transferred to an ether and briefly blended. Then add 0.9kg capillary syrup, 180g artificial bitter almond aroma, 15g artificial vanilla aroma and even marzipan flavor concentrate to the elder.

1.8 liters of water with a temperature of approx. 50 ° C is added to the mixture in the oven.

25 After an intensive kneading for 5 minutes, the pulp is cooled rapidly or slowly depending on the degree of grinding of the grain and flour flour and is available for further processing.

Example 3

For the preparation of macron-like products of the finished mixture, proceed as in Example 2, however it is expedient to replace the amount of water partially or completely with egg white. The egg white addition in this case occurs in cold condition.

The flour flour contained in the recipe of Example 1 may contain -

DK 165962B

under is wholly or partially substituted by toasted oatmeal, pretreated cereal seed, bisquit fragments or crumbs, baked or cracked bread crumbs or crumbs.

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Example 4

The finished blend prepared according to Example 1 or the crude pulp prepared according to Example 2 can be used to fill waffles after the addition of suitable flavors. Below, a portion of the water 10 must be substituted by hydrophobic substances to lower the water activity in the baking mass.

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Claims (2)

A process for preparing a confectionery-usable, persipan-like raw material together with sugar and food fat, comprising preparing a durable finished mixture by mixing the separate ingredients and transferring this mixture to the raw material by adding starch syrup and liquid, characterized by by »that 18% by weight, having a moisture content of between 1 and 20% and a pressure of 285 to 420 kp / cm8, extruded mana grits with a final moisture content of 12% and a grain size of 160-500 µm, 18% by weight rasp with a moisture content of 10 - 12% and a grain size of 160 - 500 µm, where the grater can be wholly or partially replaced by toasted oatmeal, pretreated wheat germ, cake crumbs or flour, baked bread or crispbread pieces or flour, homogeneously mixed with 20 - 50 wt.% Powdered sugar, 1-10 wt.% Whole milk powder and 1 - 10 wt.% Food fat and this finished mixture is kneaded with capillary syrup in an amount corresponding to 9 wt. % of the 15 mixture, water with temperature of approx. 50 ° C in an amount corresponding to 18% by weight of the finished mixture, as well as synthetic flavors. 2. Prepared blend for the production of a confectionery-like, periphane-like raw material, characterized in that it contains 18% by weight, with a moisture content of between 1 and 20% and a pressure of 285 20 to 420 kp / cm8, extruded mana grits with a final moisture content of 12% and a grain size of 160 - 500 µm, 18% by weight of rasp with a moisture content of 10-12% and a grain size of 160-500 µm, 20 - 50% by weight of powdered sugar, 1-10% by weight of whole milk powder and 1 to 10% by weight of food fat, and that the grater may be replaced wholly or partially with toasted oatmeal, pre-treated wheat germs, cake crumbs or flour, baked or cracked bread pieces or flour. 30