SK50652009U1 - Gluten-free confectionery product and a method for production thereof - Google Patents
Gluten-free confectionery product and a method for production thereof Download PDFInfo
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Abstract
Description
Bezlepkový cukrársky výrobok a spôsob jeho prípravyGluten - free confectionery product and process for its preparation
Oblasť technikyTechnical field
Technické riešenie sa týka bezlepkového cukrárskeho výrobku opatreného logom a spôsobu jeho prípravy.The technical solution concerns a gluten-free confectionery product bearing the logo and a method of its preparation.
Doterajší stav technikyBACKGROUND OF THE INVENTION
Na trhu je množstvo druhov cukrárskych výrobkov, ktoré v prevažnej miere obsahujú múku. Keďže múka obsahuje lepok, ktorý organizmus ľudí postihnutých celiakiou nevie spracovať, v poslednej dobe sa objavujú cukrárske výrobky bez obsahu lepku.There are many types of confectionery products on the market which mainly contain flour. Since flour contains gluten that cannot be processed by people affected by celiac disease, gluten-free confectionery products have recently appeared.
Cieľom predloženého technického riešenia je cukrársky výrobok, ktorý úplne vylúčil použitie múky, ktorá je zdrojom lepku.The object of the present invention is to provide a confectionery product which has completely eliminated the use of gluten-free flour.
Podstata technického riešeniaThe essence of the technical solution
Tento cieľ do značnej miery splna bezlepkový cukrársky výrobok opatrený logom a spôsob jeho prípravy podľa technického riešenia, ktorého podstata spočíva v tom, že pozostáva z vajec v množstve 11 až 21 % hmotn., práškového cukru v množstve 6 až 12 % hmotn., kakaa v množstve 3 až 6 % hmotn.. sódy bikarbóny v množstve 0.8 až 2 % hmotn., likéru v množstve 2,1 až 5 % hmotn.. Ako likér sa môže použiť Tia Maria likér. Ďalej pozostáva z plnky pripravenej z polotučného mlieka v množstve 10 až 17.5 % hmotn., práškového pudingu v množstve 0,8 až 1.9 % hmotn., rumu v množstve 2,2 až 5 % hmotn., nutelly v množstve 13 a 19 % hmotn. a masla v množstve 6 až 15 % hmotn.. Bezlepkový cukrársky výrobok ďalej tvorí poleva z čokolády na varenie v množstve 8 až 19 % hmotn. a stuženého tuku v množstve 2,2 až 4,5 % hmotn., a ozdoba v množstve 1.3 % až 9.5 % hmotn.This object is largely met by a logo-free gluten-free confectionery product and a process for its preparation according to a technical solution which consists of eggs of 11 to 21% by weight, powdered sugar of 6 to 12% by weight, cocoa in a quantity of 3 to 6% by weight of soda bicarbonate in an amount of 0.8 to 2% by weight, a liqueur in an amount of 2.1 to 5% by weight. The liqueur may be a Tia Maria liqueur. It also consists of a filler made of semi-skimmed milk in an amount of 10 to 17.5% by weight, powdered pudding in an amount of 0.8 to 1.9% by weight, rum in an amount of 2.2 to 5% by weight, nutelly in an amount of 13 and 19% by weight. . The gluten-free confectionery product further comprises icing of chocolate for cooking in an amount of 8 to 19% by weight. and hardened fat in an amount of 2.2 to 4.5% by weight, and ornament in an amount of 1.3% to 9.5% by weight.
Bezlepkový cukrársky výrobok sa môže ozdobiť oválom pripraveným zmiešaním bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. z celkovej hmotnosti výrobku a logom.The gluten-free confectionery product may be decorated with an oval prepared by mixing white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. of the total weight of the product and the logo.
Ozdobu môžu tvoriť jahody v množstve 4 až 6 % hmotn.. mäta v množstve najviac 0,4 až 0,6 % hmotn. a 33?/o-ná smotana v množstve 2,1 až 2,9 % hmotn..The decoration may consist of strawberries in an amount of 4 to 6% by weight. and 33% cream in an amount of 2.1 to 2.9% by weight.
Spôsob prípravy bezlepkového cukrárskeho výrobku podľa technického riešenia spočíva vtom. sa upečie najmenej jeden plát cesta miešaním vajec v množstve 11 až21 % hmotn. 1 a cukru v množstve 6 až 12 % hmotn. do tuhej peny, potom sa pridá kakao v množstve 3 až 6 % hmotn., sóda bikarbóna v množstve 0,8 až 2 % hmotn.. Vzniknutá zmes sa pečie pri teplote 160 až 190 °C po dobu 15 až 25 min.. Upečené pláty cesta sa pokropia likérom a plnia plnkou.The process for preparing a gluten-free confectionery product according to the invention consists in that. at least one dough sheet is baked by mixing the eggs in an amount of 11 to 21 wt. 1 and sugar in an amount of 6 to 12 wt. to the rigid foam, then cocoa is added in an amount of 3 to 6 wt.%, soda bicarbonate in an amount of 0.8 to 2 wt.%. The resulting mixture is baked at 160 to 190 ° C for 15 to 25 min. the dough sheets are sprinkled with liqueur and filled with stuffing.
Plnka sa pripraví varením polotučného mlieka v množstve 10 až 17,5 % hmotn. a práškového pudingu v množstve 0,8 až 1,9 % hmotn., do ktorej sa po vychladnutí primieša maslo v množstve 6 až 15 % hmotn., nuttela v množstve 13 a 19'% hmotn. a rum v množstve 2,2 až 5 % hmotn..The filling is prepared by boiling semi-skimmed milk in an amount of 10 to 17.5% by weight. and powdered pudding in an amount of 0.8 to 1.9 wt.%, to which, after cooling, the butter is added in an amount of 6 to 15 wt.%, forcing 13 to 19 wt. and rum in an amount of 2.2 to 5% by weight.
Upečené a naplnené pláty cesta plnkou sa obtiahnu čokoládou na varenie v množstve 8 až 19 % hmotn. zmiešanou so stuženým tukom v množstve 2,2 až 4,5 % hmotn., ktorá sa nechá stuhnúť. Povrch takto naplnených a polevou obtiahnutých plátov cesta sa ozdobí plochým oválom pripraveným z bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. a logom v tvare páva.The baked and filled dough filling plates are coated with chocolate for cooking in an amount of 8 to 19 wt. mixed with hardened fat in an amount of 2.2 to 4.5% by weight, which is allowed to solidify. The surface of the dough sheets thus filled and topped with icing is decorated with a flat oval made of white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. and a peacock logo.
Z upečených, naplnených a polevou obtiahnutých plátov cesta sa vykrojené kolieska zdobia jahodami v množstve najviac 0,6 % hmotn., mätou v množstve najviac 0,6 % hmotn. a ušľahanou 33%-nou smotanou najviac v množstve 3 % hmotn.Of the baked, filled and topped dough sheets, the cut wheels are decorated with strawberries in an amount of not more than 0.6% by weight, with mint in an amount of not more than 0.6% by weight. and whipped 33% cream at most 3 wt.
Bezlepkový cukrársky výrobok je výbornej chuti a vône a spĺňa kritéria kladené na takýto druh výrobku.Gluten-free confectionery product is of excellent taste and smell and meets the criteria for this type of product.
Príklady uskutočnenia technického riešeniaExamples of technical solution
Zloženiecomposition
Príklad 1 Príklad 2 Príklad 3 % hmotn.Example 1 Example 2 Example 3 wt.
Plnkastuffing
Polevatopping
Bielka a cukor sa vymiešajú do tuhej peny, pridajú sa žĺtka, kakao a sóda bikarbóna, zmes sa dobre premieša, vyleje do formy na pečenie a pečie pri teplote 185 °C po dobu 18 min.. Takto upečené 4 pláty cesta sa po vychladnutí pokropia Tia Maria likérom. Ďalej sa pripraví plnka z polotučného mlieka a pudingu, po uvarení a vychladnutí sa primieša maslo, nuttela a rum. Plnkou sa naplnia pláty cesta, ktoré sa polejú čokoládou na varenie zmiešanou so stuženým tukom.The whites and sugar are mixed into rigid foam, yolks, cocoa and bicarbonate are added, mixed well, poured into a baking mold and baked at 185 ° C for 18 min. Tia Maria liqueur. A semi-skimmed milk and pudding filler is prepared, after cooking and cooling, the butter, nuttela and rum are added. The filling is filled with dough sheets that are poured over chocolate for cooking mixed with hardened fat.
Z upečených, naplnených a stuhnutých plátov cesta sa vykroja kolieska, ktoré sa ozdobia jahodami, mätou a ušľahanou 3 3 %-nou smotanou.From the baked, filled and solidified dough sheets, the wheels are cut, which are garnished with strawberries, mint and whipped cream 3 3%.
Priemyselná využiteľnosťIndustrial usability
Bezlepkový cukrársky výrobok opatrený logom sa môže používať ako dezert v cukrárňach a reštauráciách, pričom ho môžu konzumovať aj ľudia trpiaci celiakiou.A logo-free gluten-free confectionery product can be used as a dessert in pastry shops and restaurants, and can also be eaten by people suffering from celiac disease.
Claims (6)
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SK5065-2009U SK5469Y1 (en) | 2009-08-13 | 2009-08-13 | Gluten-free confectionery product and a method for production thereof |
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SK5065-2009U SK5469Y1 (en) | 2009-08-13 | 2009-08-13 | Gluten-free confectionery product and a method for production thereof |
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SK50652009U1 true SK50652009U1 (en) | 2010-01-07 |
SK5469Y1 SK5469Y1 (en) | 2010-06-07 |
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