RU2008111288A - CONFECTIONERY FLOUR PRODUCT - Google Patents
CONFECTIONERY FLOUR PRODUCT Download PDFInfo
- Publication number
- RU2008111288A RU2008111288A RU2008111288/13A RU2008111288A RU2008111288A RU 2008111288 A RU2008111288 A RU 2008111288A RU 2008111288/13 A RU2008111288/13 A RU 2008111288/13A RU 2008111288 A RU2008111288 A RU 2008111288A RU 2008111288 A RU2008111288 A RU 2008111288A
- Authority
- RU
- Russia
- Prior art keywords
- flour
- confectionery
- fat
- layer
- emulsifier
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract 21
- 235000013312 flour Nutrition 0.000 title claims abstract 17
- 235000019197 fats Nutrition 0.000 claims abstract 12
- 239000000843 powder Substances 0.000 claims abstract 10
- 239000000047 product Substances 0.000 claims abstract 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract 6
- 235000010445 lecithin Nutrition 0.000 claims abstract 6
- 239000000787 lecithin Substances 0.000 claims abstract 6
- 229940067606 lecithin Drugs 0.000 claims abstract 6
- 235000019879 cocoa butter substitute Nutrition 0.000 claims abstract 5
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract 5
- 229920002261 Corn starch Polymers 0.000 claims abstract 4
- 102000004190 Enzymes Human genes 0.000 claims abstract 4
- 108090000790 Enzymes Proteins 0.000 claims abstract 4
- 244000299461 Theobroma cacao Species 0.000 claims abstract 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims abstract 4
- 235000021307 Triticum Nutrition 0.000 claims abstract 4
- 235000019864 coconut oil Nutrition 0.000 claims abstract 4
- 239000003240 coconut oil Substances 0.000 claims abstract 4
- 239000008120 corn starch Substances 0.000 claims abstract 4
- 235000013601 eggs Nutrition 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 239000000654 additive Substances 0.000 claims abstract 3
- 125000003118 aryl group Chemical group 0.000 claims abstract 3
- 239000005454 flavour additive Substances 0.000 claims abstract 3
- 235000013305 food Nutrition 0.000 claims abstract 3
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract 2
- 239000011265 semifinished product Substances 0.000 claims abstract 2
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 2
- 230000000996 additive effect Effects 0.000 claims 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- 229940110456 cocoa butter Drugs 0.000 abstract 1
- 235000019868 cocoa butter Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
1. Кондитерское мучное изделие, содержащее, по крайней мере, один вафельный слой, выполненный из мучного полуфабриката, и слой из пористой жиросодержащей кондитерской массы, отличающееся тем, что пористая жиросодержащая кондитерская масса в качестве жира содержит заменитель какао-масла. ! 2. Мучное кондитерское изделие по п.1, отличающееся тем, что мучной полуфабрикат для выполнения вафельного слоя содержит воду, муку пшеничную в/с, крахмал кукурузный, лецитин, яичный порошок, масло кокосовое, соду пищевую, соль пищевую, фермент “Альфамальт” при следующем соотношении компонентов в мас.%: ! Вода53,24-55,86Крахмал кукурузный1,35-1,68Лецитин0,4-0,44Яичный порошок0,3-0,33Масло кокосовое0,3-0,33Сода пищевая0,11-0,13Соль пищевая0,1Фермент “Альфамальт”0,01Мука пшеничная в/состальное ! 3. Мучное кондитерское изделие по п.1, отличающееся тем, что пористая жиросодержащая кондитерская масса для выполнения слоя содержит сахар-песок, заменитель какао-масла, эмульгатор, вкусовые и ароматические добавки при следующем соотношении компонентов в мас.%: ! Заменитель какао-масла26,2-36,68Эмульгатор0,4-0,6Ароматическая добавка0,1Вкусовые добавки23,5-28,38Сахар-песокостальное ! 4. Мучное кондитерское изделие по п.3, отличающееся тем, что пористая жиросодержащая кондитерская масса для выполнения слоя в качестве вкусовых добавок содержит компоненты, выбранные из группы: какао-порошок, какао тертое, молоко сухое обезжиренное, сыворотку сухую молочную. ! 5. Мучное кондитерское изделие по п.3, отличающееся тем, что пористая жиросодержащая кондитерская масса для выполнения слоя в качестве эмульгатора содержит лецитин и эмульгатор PGPR.1. Confectionery flour product containing at least one wafer layer made from semi-finished flour and a layer of porous fat-containing confectionery mass, characterized in that the porous fat-containing confectionery mass contains cocoa butter substitute as fat. ! 2. The flour confectionery product according to claim 1, characterized in that the semi-finished product for making the wafer layer contains water, premium wheat flour, corn starch, lecithin, egg powder, coconut oil, baking soda, edible salt, Alfamalt enzyme in the following ratio of components in wt.%:! Water53.24-55.86 Corn starch 1.35-1.68 Lecithin 0.4-0.44 Egg powder 0.3-0.33 Coconut oil 0.3-0.33 Food soda 0.11-0.13 Food salt 0.1 Alfamalt enzyme 0.01 Flour Wheat 3. The flour confectionery product according to claim 1, characterized in that the porous fat-containing confectionery mass for making the layer contains granulated sugar, cocoa butter substitute, emulsifier, flavoring and aromatic additives in the following ratio of components in wt.%:! Cocoa butter substitute26.2-36.68 Emulsifier 0.4-0.6 Flavoring additive 0.1 Flavoring additives 23.5-28.38 Sugar-sandal! 4. Flour confectionery product according to claim 3, characterized in that the porous fat-containing confectionery mass for making a layer as flavoring agents contains components selected from the group: cocoa powder, cocoa liquor, skimmed milk powder, milk powder. ! 5. Flour confectionery product according to claim 3, characterized in that the porous fat-containing confectionery mass for the implementation of the layer as an emulsifier contains lecithin and PGPR emulsifier.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008111288/13A RU2414130C2 (en) | 2008-03-24 | 2008-03-24 | Floury confectionery product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008111288/13A RU2414130C2 (en) | 2008-03-24 | 2008-03-24 | Floury confectionery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008111288A true RU2008111288A (en) | 2009-09-27 |
| RU2414130C2 RU2414130C2 (en) | 2011-03-20 |
Family
ID=41169125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008111288/13A RU2414130C2 (en) | 2008-03-24 | 2008-03-24 | Floury confectionery product |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2414130C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT13783U1 (en) * | 2012-11-28 | 2014-08-15 | Spitz Gmbh S | wafer product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2278519C2 (en) * | 2004-07-14 | 2006-06-27 | Сергей Степанович Потапов | Food additive for manufacturing starchy confectionary products |
| RU2294109C1 (en) * | 2006-01-27 | 2007-02-27 | Алла Евгеньевна Туманова | Method for cover production |
| UA21129U (en) * | 2006-12-22 | 2007-02-15 | Food product | |
| RU67820U1 (en) * | 2007-03-26 | 2007-11-10 | Открытое акционерное общество "Кемеровский кондитерский комбинат" | Waffle Product |
-
2008
- 2008-03-24 RU RU2008111288/13A patent/RU2414130C2/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT13783U1 (en) * | 2012-11-28 | 2014-08-15 | Spitz Gmbh S | wafer product |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2414130C2 (en) | 2011-03-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FA92 | Acknowledgement of application withdrawn (lack of supplementary materials submitted) |
Effective date: 20100505 |
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| FZ9A | Application not withdrawn (correction of the notice of withdrawal) |
Effective date: 20100706 |
|
| QB4A | Licence on use of patent |
Free format text: LICENCE Effective date: 20111027 |
|
| PC41 | Official registration of the transfer of exclusive right |
Effective date: 20131125 |
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| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20170325 |