SK5469Y1 - 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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- SK5469Y1 SK5469Y1 SK5065-2009U SK50652009U SK5469Y1 SK 5469 Y1 SK5469 Y1 SK 5469Y1 SK 50652009 U SK50652009 U SK 50652009U SK 5469 Y1 SK5469 Y1 SK 5469Y1
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Abstract
Description
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 poslednom čase 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 spĺňa 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 an amount of 3 to 6 wt.%, soda bicarbonates in an amount of 0.8 to 2 wt.%, liqueur in an amount of 2.1 to 5 wt. The liqueur may be a Tia Maria liqueur. It also consists of a filler prepared from 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 wt. and butter in an amount of 6 to 15 wt. The gluten-free confectionery product further comprises chocolate glaze in an amount of 8 to 19% by weight. and hardened fat in an amount of 2.2 to 4.5% by weight, and ornamentation 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 luku 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 a reinforced bow 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 %-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, mint in an amount of no more than 0.4 to 0.6% 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 v tom, že sa upečie najmenej jeden plát cesta miešaním vajec v množstve 11 až 21 % hmotn, 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 počas 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 baking at least one slice of dough by mixing eggs in an amount of 11 to 21% by weight and sugar in an amount of 6 to 12% by weight. to the solid foam, then cocoa is added in an amount of 3 to 6% by weight, soda bicarbonate in an amount of 0.8 to 2% by weight. The resulting mixture is baked at 160-190 ° C for 15-25 min. The baked 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% by weight, to which, after cooling, the butter is added in an amount of 6 to 15% by weight, forcing 13 to 19% by weight. and rum in an amount of 2.2 to 5 wt.
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 výrobokje výbornej chuti a vône a spĺňa kritéria kladené na takýto druh výrobku.Gluten-free confectionery products are of excellent taste and smell and meet the criteria for this type of product.
Príklady uskutočnenia technického riešeniaExamples of technical solution
Zloženiecomposition
SK 5469 ΥίSK 5469 Υί
Bielky a cukor sa vymiešajú do tuhej peny, pridajú sa žĺtky, kakao a sóda bikarbóna, zmes sa dobre premieša, vyleje do formy na pečenie a pečie pri teplote 185 °C počas 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 plnkou pripravenou z čokolády na varenie a stuženého tuku. Po stuhnutí čokolády sa vrch ozdobí 1 cm hrubým plochým oválom, pripraveným z bielej čokolády a stuženého tuku. Nakoniec sa vrch výrobku opatrí logom v tvare pá-The whites and sugar are mixed into rigid foam, egg yolks, cocoa and bicarbonate are added, mixed well, poured into a baking mold and baked at 185 ° C for 18 min. The 4 baked dough sheets are then sprinkled with Tia Maria liqueur after cooling. 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 with a filling prepared from chocolate for cooking and hardened fat. After the chocolate has solidified, the top is decorated with a 1 cm thick flat oval made of white chocolate and hardened fat. Finally, the top of the product bears a logo in the form of a
Bielky a cukor sa vymiešajú do tuhej peny, pridajú sa žĺtky, kakao a sóda bikarbóna, zmes sa dobre premieša, vyleje do formy na pečenie a pečie pri teplote 185 °C počas 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, egg yolks, cocoa and bicarbonate are added, mixed well, poured into a baking mold and baked at 185 ° C for 18 min. The 4 baked dough sheets are then sprinkled with Tia Maria liqueur after cooling. 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 33 %-nou smotanou.From the baked, filled and solidified dough sheets, the wheels are cut and decorated with strawberries, mint and whipped 33% cream.
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.
SK 5469 YíSK 5469 Yi
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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 SK50652009U1 (en) | 2010-01-07 |
SK5469Y1 true SK5469Y1 (en) | 2010-06-07 |
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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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