RU2129378C1 - Method of producing wafers "polyushko" - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves additional introduction of dry fat-free milk, alcohol and vegetable additive "Erakond" in filler which contains sugar powder and fat component. Used as fat component is confectionery fat. The ratio of components is as follows, mas.%: sugar powder, 40.52; confectionery fat, 48.41; dry fat-free milk, 9.85; alcohol, 1.0; "Erakond" additive, 0.2. EFFECT: increased immunotropic activity used for prophylaxis of some diseases including precancerous.

Description

 The invention relates to the food industry, in particular to the production of confectionery products of a prophylactic group, for example wafers.

A known method of producing wafers "NUTS", according to which an emulsion is prepared from water, yolks, salt and soda. Beat the resulting mass and add the highest grade wheat flour in parts. After each addition, the mass is thoroughly mixed, molded and baked. At the same time, the filling is prepared, for which the grape seeds are fried at 160-170 ^o C for 3 - 5 minutes until the seeds have brown light. Then the seeds are subjected to crushing, grinding with butter to a homogeneous structure and additional grinding. The resulting mass is mixed with granulated sugar and wafer crumbs. The mass is then wiped, with the result that the filling is obtained with a homogeneous structure. Wafer sheets are greased with filling, cut and packaged.

 The disadvantage of the prototype method is the lack of health-improving effect when using wafers "Nut" in the diet. Meanwhile, there are regions with a tense environmental situation. These are, first of all, regions with a developed petrochemical industry, to which Bashkortostan can be attributed.

 Due to the recent sharp increase in diseases caused by the weakening of the immune status, and primarily cancer, in the Republic of Bashkortostan, an anti-cancer program has been adopted. Within the framework of this program, the republic’s food industry has been given the task of developing and producing food products with health-improving and prophylactic properties that help strengthen the immune system. Of the variety of existing immunomodulators, preference must be given to immunomodulators of natural, plant origin. At the same time, the products of this group should be affordable and have a traditional, familiar consumer taste.

 The problem to which the invention is directed, is to create a method for the production of wafers with pronounced immunotropic activity, used to prevent a number of diseases, including precancerous. At the same time, products should have good taste and consumer properties, have an attractive appearance. The resulting products should be affordable for the general public.

This goal is achieved by the fact that in the method of manufacturing wafers "Polyushko", which involves the preparation of wafer sheets, including mixing the recipe components, molding the resulting mixture and baking them, preparing the filling, including sugar and fat component, spreading the wafer sheets with the filling, cooling and cutting wafer sheets on individual products, unlike the prototype, the filling additionally contains skimmed milk powder, alcohol, the Herracond vegetable additive, using fat as a fat component n confectionery fat in the following ratio of components, wt.%:
Icing sugar - 40.52
Confectionery Fat - 48.43
Skimmed milk powder - 9.85
Alcohol - 10
"Herakond" - 0.2
Vegetable food supplement "Herakond" is produced according to the original technology from alfalfa [2]. It contains amino acids, uronic acids, amino sugar, carbohydrates, organic acids, flavanoids, trace elements. According to the results of research at Bashgosmeduniversitet "Erakond" has a pronounced immunoprotective activity. In addition, it has a hypatoprotective, anti-inflammatory, wound healing, antiulcer, anabolic activity. In particular, as a hypoprotector, "Erakond" surpasses the effect of silibor - a known hepatoprotective agent. When using "Erakonda" no contraindications and any negative side effects were found. "Erakond" in its natural form has been widely tested in medical and medical institutions of Ufa, Yekaterinburg, Kurgan, Sterlitamak. Its positive effect on the state of health of patients was noted everywhere [3].

 However, the systematic use of Heraconda in small, preventive doses is difficult. The most optimal is the introduction of it into the daily diet with food.

When developing such therapeutic and prophylactic products, it is important to observe two basic conditions:
1) the technological process of preparation of the product should not reduce the effectiveness of "Herakonda";
2) the presence of "Heraconda" in a particular product should not adversely affect its quality, although the appearance of a new bouquet is not excluded. However, the new taste should create a pleasant feeling in the consumer, since the new class of products is designed for long-term, everyday use.

 All these requirements are met by wafers "Polyushko" obtained by the claimed method. Empirically (in a group of outbred white mice) it was found that the effectiveness of the use of wafers with the declared amount of “Herakonda” in the diet is equivalent to using the same amount of pure “Heraconde”. The claimed technological process does not reduce the initial efficiency of "Herakonda". Wafers "Polyushko" have a pleasant taste and a little coffee aroma without the use of any flavorings, due to the natural taste of "Herakonda". The presence of alcohol filling in the recipe enhances the taste and aroma that gives the Herakond wafers. The tasting committee also noted that the Erakonda supplement eliminates the inherent flaw in many confectionery products - cloying. As for the price, in comparison with the prototype, the cost of the obtained wafers does not increase due to the fact that cheaper than butter, confectionery fat was used as the fat component, and labor intensity was also reduced due to the exclusion of operations with grape seeds.

 Thus, the aim of the invention is the creation of a tasty, inexpensive product with therapeutic effect is achieved.

 The method is as follows.

Preparation of the test: baking soda, salt, water in an amount of 5 - 10% of the total amount of water, melange, vegetable oil are sequentially loaded into the dough mixer. All mix for no more than 30 seconds, then add the remaining amount of cold water. It is recommended to use water with a temperature of 8 - 10 degrees. After that, load half the amount of flour and mix for about 3 minutes, then the remaining flour and knead until the dough is ready for 10-15 minutes, counting from the moment of loading all the flour. Raw material consumption in kg per 1 t. Phase is given below
Premium wheat flour - 1236.26
Melange - 93.22
Sunflower oil - 12.25
Salt - 5.81
Soda - 5.82
The dough is filtered through a sieve with a mesh diameter of 2.5 mm. Ready dough should be well mixed and not contain lumps. Humidity test 58 - 65%, temperature up to 20 degrees.

 Cooking wafer sheets. The finished dough is filtered in the receiving tank of the furnace. From it, the dough is automatically, using a pump, through a filling tube, dosed to the surface of the mold. The process of baking wafer sheets due to the large evaporation surface and the small thickness of the product takes from 2 to 4 minutes. Excess dough flowing through the edges of the mold and baked sheets are removed from the mold automatically. The moisture content of wafer sheets immediately after baking is 1.5 - 3%, and during storage - not more than 4.5%. The oven forms must be warmed up before filling with dough and oiled with wax or paraffin. The baked sheets are cooled individually on a conveyor for 1 to 2 minutes to room temperature.

Cooking fatty fillings. The raw materials weighed according to the recipe are loaded into a kneading machine (with a blade rotation number of about 70-100 rpm) in the following sequence: a part of softened fat (about 85% of the total amount) and the whole amount of powdered sugar are loaded, mixing each time. To obtain the desired viscosity, the fillings are charged with the remaining amount of fat in the molten state. Next, milk powder, alcohol and Herakond are added and churned until tender. The total duration of churning is 18 minutes. The ratio of components in the filling is the following, wt.%:
Icing sugar - 40.52
Confectionery Fat - 48.43
Skimmed milk powder - 9.85
Alcohol - 1.0
Heracond - 0.2
Formation of the reservoir. Baked wafer sheets are fed to a spreading machine, after which a wafer layer is formed, consisting of three layers of filling and four layers of wafer sheet. Next, the layer passes under the pressing conveyor, after which the sheets are cut into finished products and packaged.

 The resulting products have a delicate, crispy structure, a pleasant taste. Long comparative tests showed that the period during which wafers with Heracond retain their crunchy properties is 1.5 times longer than in similar wafers without Heraconda.

Sources of information:
RU 2034479 C1, 05/10/95.

 RU 2035511 C1, 05.20.95.

Claims (1)

A method for producing wafers, comprising preparing wafer sheets, comprising mixing the recipe components, molding the resulting mixture and baking them, preparing a filling including sugar and a fat component, spreading the wafer sheets with filling, cooling and cutting the wafer sheets into separate products, characterized in that the filling is additionally contains skimmed milk powder, alcohol, Herracond vegetable additive, confectionery fat was used as the fat component, in the following ratio entov, wt.%:
Icing sugar - 40.52
Confectionery Fat - 48.43
Skimmed milk powder - 9.85
Alcohol - 1.0
Heracond - 0.20