阅读说明：本技术 耐久焙烤品及其制造方法 (Durable bakery product and method for producing same ) 是由 U·布雷特施奈德 T·沃斯特 S·席梅尔普芬尼希-维克尔 O·拉恩 A·普尔施克 F·霍夫 于 2013-08-02 设计创作，主要内容包括：本发明涉及一种耐久焙烤品及其制造方法。本发明涉及耐久焙烤食品,其具有上平板状焙烤品(1)、下平板状焙烤品(2)、和由巧克力物制成的至少一个平坦中间层(3),其特征在于,所述中间层(3)提供有包含至少一种一价醇或多价醇、或至少一种糖醇的亲水性食品添加剂。(The present invention relates to a durable bakery product and a method for manufacturing the same. The invention relates to a durable bakery product having an upper flat bakery product (1), a lower flat bakery product (2), and at least one flat intermediate layer (3) made of chocolate, characterized in that the intermediate layer (3) is provided with a hydrophilic food additive comprising at least one mono-or polyvalent alcohol, or at least one sugar alcohol.)

1. Baked confectionery product comprising an upper flat baked product (1), comprising a lower flat baked product (2) and comprising at least one flat intermediate layer (3) made of chocolate, characterized in that said intermediate layer (3) comprises a hydrophilic food additive comprising at least one mono-or polyol or at least one sugar alcohol.

2. Baked confectionery product according to claim 1, characterized in that the content of hydrophilic food additive is 0.01 to 5 mass%, in particular at least 0.01 and at most 2.5 mass%, preferably 0.05 to 1 mass% and particularly preferably less than 0.5 mass%.

3. The baked confectionery product according to claim 1 or 2, wherein the content of the hydrophilic food additive is 0.1 to 0.3 mass%.

4. Baked confectionery product according to any of claims 1 to 3, wherein the hydrophilic food additive is or comprises propylene glycol or the hydrophilic food additive is or comprises a mixture of water and propylene glycol.

5. Baked confectionery product according to any of claims 1 to 4, wherein the thickness of the intermediate layer is 2.5 to 15 mm.

6. A method for the manufacture of a centre-filled baked confectionery product comprising an upper flat baked product (1), comprising a lower flat baked product (2), and comprising at least one flat intermediate layer (3), in particular a baked confectionery product according to claim 1 or 2, comprising the following processing steps:

providing said lower bakery product (2),

providing a semi-solid, pasty, dimensionally stable, substantially unaerated intermediate layer (3) having a flow limit above a critical shear stress determined by the intrinsic weight of the bakery product, said intermediate layer (3) being made of a chocolate mass and said intermediate layer (3) comprising a hydrophilic food additive comprising at least one mono-or polyol or at least one sugar alcohol,

providing said upper bakery product (1).

7. Method according to claim 6, characterized in that the intermediate layer (3) is prepared by temperature controlling the chocolate mass and introducing the hydrophilic food additive.

8. The method according to claim 6 or 7, wherein the hydrophilic food additive is or comprises propylene glycol, or a mixture of water and propylene glycol.

9. Method according to any one of claims 6 to 8, characterized in that the hydrophilic food additive is introduced in a finely dispersed distribution.

10. The method according to claim 9, characterized in that the finely divided distribution of the hydrophilic food additive is additionally carried out in a vacuum and/or in the absence of gas.

11. Method according to any of claims 6 to 9, characterized in that the intermediate layer (3) is provided onto the lower baked good (2) by means of a shaping nozzle (5).

12. Method according to claim 11, characterized in that the intermediate layer (3) is fed vertically and through the nozzles (5) onto the lower baked product (2).

13. The method according to claim 11 or 12, characterized in that the feed stream is provided on the intermediate layer (3) through the nozzle (5) precisely in shape.

14. Method according to any one of claims 6 to 13, characterized in that a plurality of intermediate layers (3) are provided in a horizontally opposed position or side by side or internally configured to each other.

15. A method according to any of claims 6 to 13, wherein the filler is positioned and shaped in a cavity of the drum.

16. The method of claim 15 wherein the filling is released from the cavity under its inherent weight onto the serving baked good blank.

17. The method of claim 16, wherein the drum is heated.

18. The method of claim 15, wherein the filling is provided from the cavity onto the supplied baked good blank by stamping.

19. The method according to claim 17, characterized in that the filling is separated from the stamp by a (heated) wire, a doctor blade or a doctor blade.

20. Method according to any of claims 6 to 19, characterized in that after the provision of the intermediate layer, the upper bakery product (1) is pressurized.

21. Method according to any of claims 6 to 19, wherein the baked product is connected to a pre-formed filling while being pressurized by lateral or vertical.

22. The method of claim 21 wherein partitioning occurs by filler flow separation prior to attachment of said filler to said baked good blank.

23. The method according to claim 21, wherein the partitioning occurs by separation of the flow of filling after the filling is attached to the baked good blank.

Technical Field

The present invention relates to baked confectionery (bakery good) and a method for producing the same. In particular, the present invention relates to a sandwich-like baked confectionery comprising an upper flat baked product and a lower flat baked product. A flat intermediate layer consisting of chocolate or a filling with an equivalent fat content is arranged between two baked goods, preferably in the form of biscuits, crackers or wafers.

Background

Biscuit sandwich products are currently manufactured and sold in a wide variety of forms. On the other hand, conventional types including foam-form fat-containing fillers which are soft and creamy at ordinary temperatures are known. The texture is typical of the sandwich products currently marketed mainly in Central Europe, consisting mainly of round biscuits (baked confectionery products) and aerated fat-containing filling, characterized by a texture comprised between 0.6 and 1g/cm³The density of (c). The foam structure is produced in a separate process step, in which air or a specific gas (e.g. nitrogen) or a mixture of air (nitrogen and carbon dioxide, etc.) is introduced and finely dispersed by shearing. The flavour variety of these aerated fat-containing fillings ranges from cocoa from nuts to milk fillings and fruit flavour fillings.

Other filled baked pastries (pastries, mixed meringue pastries, sponge pastries, etc.) are known from the fine confectionery (fine confectioneries), french pastry and industrial baked pastry manufacture. On the other hand, orange jam and jam are used as filling layers for joining two baked goods. Furthermore, fat-containing, soft and creamy, aerated filling materials are used, such as ganache, french fries, chocolate cream, cocoa butter, beaten egg white, etc. A third possibility is to provide a thin layer of a flowable pastry substance, such as nougat, glosses or chocolate. These pastry substances solidify later on during the cooling of the product, provided for, due to the crystallization of the fatty fraction contained therein. In these products, the intermediate layer is usually very thin. Typically the thickness is in the range of 0.5 to 1.5 mm. These middle layers are characterized by a small layer thickness and a rather soft consistency, which is usually achieved by the liquid fat component migrating from the baked product to the chocolate layer or middle layer, thereby softening the fat system.

An alternative to these products is the one disclosed in specification DE 19741718C 1. In this document two plate-shaped baked products are firmly connected to a third plate-shaped component (e.g. a specially shaped chocolate body) by means of a connector, which has in each case been introduced between the baked product and the plate-shaped chocolate body. The product is characterized in that the side face of the plate-like filling material is substantially flush with the side area of the baked product portion.

DE 19741717C 1 discloses a manufacturing method for joining three substantially rigid plate-like bodies by using a link.

Disclosure of Invention

It is an object of the present invention to provide a baked confectionery product and a method of manufacturing the same, which has a simple configuration and a simple configuration for avoiding the drawbacks of the prior art and creating an industrially producible product that is visually appealing and gives a great enjoyment when consumed.

According to the invention, its object is achieved by the combination of features of the independent claims; the dependent claims specify further advantageous configurations of the invention.

The invention thus provides a multi-layered centre product consisting of two distinct layers of baked goods and chocolate or equivalent (compatible) filling. The filling is clearly visible. For this purpose, the distance between the two baked goods may vary in the range of 2 to 15mm, and the filler fills the intermediate space homogeneously and precisely according to the shape. The side edges of the filling terminate as far as possible at the side edges of the baked goods blanks (bakery pieces), or are offset inwardly or outwardly, parallel to the plane of the side edges of the baked goods. The middle layer of chocolate meets the typical sensory expectations of chocolate bars of the same thickness.

In the present invention, the terms "chocolate", "chocolate mass" and "filling" are used as broad terms as they are intended for any type of chocolate, as well as for other fat-containing, substantially anhydrous pastry substances, such as nougat, truffle, chocolate filling, cocoa butter, milk butter and equivalent fillings. During processing for liquid preparation, typically at a temperature of 40 ℃ to 60 ℃, the chocolate and fat-containing filling are cooled to a temperature suitable for further processing (typically between 25 ℃ and 33 ℃). In the case of polymorphic fat systems, such as cocoa butter in chocolate, melts with a specific proportion of seeds are produced by appropriate temperature control prior to processing or according to prior art seeding methods.

The term "hydrophilic food additive" or "hydrophilic ingredient" is used as an inclusive term for a wide range of substance systems that can be added to chocolate and confectionery products, which have a high miscibility with water but no or only limited miscibility with the fat present in the chocolate or filling. Hydrophilic food additives within the meaning of the present invention comprise at least one mono-or polyol, or at least one sugar alcohol (hereinafter, said mono-or polyols or sugar alcohols are together referred to by the term "alcohol according to the present invention"). The alcohol or alcohols according to the invention can be in the form of a mixture of various alcohols according to the invention or with water, or in the form of an aqueous solution and/or together with a food and/or food additive which is further soluble in water, as well as a suspension of water and an insoluble or partially soluble food. Also included are various types of solvents and suspensions containing monohydric and polyhydric alcohols (e.g., aromatic substances including propylene glycol as a carrier; glycerol), and including sugar alcohols (e.g., sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol, etc.). The mass percentages given herein for the hydrophilic food additive do not take into account the amount of water typically contained in the chocolate or filling (typically < 0.5% or < 1%).

Advantageously, an intermediate layer made of chocolate mass is provided with a finely divided hydrophilic food additive (in other words comprising at least one mono-or polyol or at least one sugar alcohol, in other words comprising at least one alcohol according to the invention, and incorporated during processing) in a content of 0.01 to 5 mass%. As will be discussed in detail below, the addition of a specific amount of hydrophilic food additive results in an immediate increase in viscosity and flow limit. This treatment immediately converts the chocolate mass into a semi-solid plastically deformable state. Due to the high viscosity and high flow limit, a relatively thick layer may be provided as an intermediate layer. This is not possible in chocolate masses known in the art because they have a low viscosity and flow limit and if provided on a thick layer, will only flow under conditions of inherent weight. The use of a hydrophilic food additive according to the invention has the further advantage over the use of water that homogeneous handling is easier due to better distribution and dispersion in the chocolate mass and that an increase in the flow limit can be achieved with only small amounts of hydrophilic food additive. In addition, the use of at least one mono-or polyol or at least one sugar alcohol has a further microbial advantage over the use of pure water, preventing the potential proliferation of microorganisms.

It will be appreciated that in the context of the present invention, the term "viscosity" relates to the extensibility and flowability of the chocolate mass. Since chocolate mass is a non-newtonian medium, this is the apparent viscosity.

As a result of the solution according to the invention, a thickness of the intermediate layer of between 2.5mm and 15mm can be achieved particularly advantageously during the manufacture of the baked confectionery product. In particular, according to the invention, when the baked confectionery product is finished, the chocolate mass is solid in texture so as to achieve considerable resistance to biting or "bite" upon consumption (conformation) and melting, as is familiar to the consumer when eating chocolate bars.

The solution according to the invention thus consists in forming the filling layer in the form of a highly viscous, pasty chocolate or filling of comparable fat content, while at the same time or at separate times positioning the filling precisely between two generally plate-shaped baked goods blanks. Usually, the filling is still slightly deformed and as good contact as possible is achieved between the contact surface of the not yet fully crystallized chocolate (filling bed) and the baked product. Subsequently, the chocolate layer is further crystallized as the product cools and the three layers are firmly connected.

The precise temperature development during cooling and the observation of the relative temperature in the cooler are related to the quality of the final product.

The present invention discloses a method for preparing chocolate in such a way that, when attached to a baked product, it is sufficiently sticky (pasty) to cause the shape formed after the filling flows through the cross-section of e.g. a nozzle to change as little as possible. This means that the flow limit of this type of packing is above the minimum flow limit. The minimum flow limit corresponds to the critical shear stress. Which is the stress that the filler receives without transitioning to a state where the layer slides but flows. If the critical shear stress is exceeded due to anisotropic forces acting externally on the body or forces acting on the individual layers of the body due to its inherent weight, this results in sliding or flow and thus plastic deformation.

The invention provides for pre-treating the chocolate or filling of comparable fat content prior to splitting in such a way that preferably 0.01 to 5 mass% of a hydrophilic food additive is incorporated into the pre-crystallized chocolate or pre-temperature controlled filling and finely dispersed, so as to convert the chocolate/filling into a semi-solid paste state prior to splitting between two biscuits. Finely divided distributed droplets of the hydrophilic food additive can be produced by mixing or intensive stirring in an open stirred vessel. However, this also has the risk that air can be introduced and distributed finely. This is generally undesirable. To prevent the introduction of air bubbles, a mixture of chocolate and water must be used to completely fill the mixing gap. Alternatively, mixing under vacuum is possible. The mixing time and shear strength depend on the specific choice of hydrophilic food additive (e.g. an aqueous solution comprising at least one mono-or polyol or at least one sugar alcohol, a water-soluble aroma substance comprising propylene glycol (propylene glycol) as a carrier), the choice of mixing system, and the flow limit and viscosity defined as the target variables.

The mass thus obtained has a significantly higher viscosity and flow limit without the proportion of crystalline phases in the fat melt increasing. The increase in viscosity and flow limit is due to the fact that:

1. the proportion of fat in chocolate and fat-containing filling is usually precisely high enough to enable it to ensure the desired fluidity (flow limit and viscosity),

2. as a result of the closure of the finely dispersed droplets with the introduction of the hydrophilic food additive, the fraction of free liquid fat in the pre-controlled temperature chocolate/filling is fixed.

The metered amount of hydrophilic food additive necessary to set the desired flow limit and viscosity depends essentially on the size of the finely divided distributed droplets. Smaller droplet diameter means an increased surface area of the hydrophilic food additive in the chocolate or filling and thus a stronger fixation of the liquid fat. The result is a large increase in flow limit and viscosity. This is the effect of the composition of the hydrophilic food additive and the nature and strength of the dispersion process on the droplet size. It is noted that during dispersion, the seeds found in the chocolate/filling should not melt again due to excessive energy input during shearing.

Hereinafter, the present invention is further described by the feature group. The characteristic groups describe the method according to the invention in any desired combination:

a method for the manufacture of baked confectionery products and sandwich-like baked confectionery products comprising two substantially plate-like baked product parts and a clearly visible intermediate layer in the form of a solid filling located between them.

The dimensionally stable solid filling is made of chocolate and/or a substance with an equivalent fat content.

-the solid crystalline filler has a structure ofLess than 1g/cm³Preferably 1.2 to 1.3g/cm³The density of (c).

Filling is clearly visible between the two baked product portions.

-the height of the intermediate layer, which is formed by the distance between the two baked product parts, is at least 2.5 mm.

-the height of the intermediate layer, due to the distance between the two baked product parts, is at most 15 mm.

The distance between the two baked product parts results in a thickness of the middle layer of the chocolate mass according to the invention of preferably 3 to 7mm thick, preferably 3 to 4mm thick, preferably 4 to 15 mm.

Lateral edges (lateral edges) of the filling are substantially parallel and slightly offset inwards from the edges of the baked product portion.

-forming the side profile in such a way that the edges of the filling essentially end at the side edges (side edges) of the baked good portion.

-forming the side profile in such a way that the edges of the filling extend substantially parallel over the side edges of the baked product portion.

The sides of the filling have the typical semi-matt (semi-matt) appearance of chocolate.

The plate-like bakery part has substantially the same outer contour, but the configuration of the surfaces inside the contour of the upper and lower surfaces can be different.

The plate-shaped baked product parts have substantially the same outer contour, but the configuration of the surface inside the contour may differ between the upper baked product part and the lower baked product part.

The filling is attached to the baked good part without additional attachments.

The baked good portion and the filling are firmly connected to each other and do not separate anymore without damage.

The weight ratio of the baked good portion to the filling may be in the range between 3 to 1 and 1 to 4.

The weight ratio of the baked good portion to the filling is preferably in the range between 2 to 1 and 1 to 2.

The filling gives the typical sensory impression of a chocolate bar of comparable thickness when consumed in the temperature range of 20 ℃ to 25 ℃.

In the case of comminution of the upstream material from the processing as intermediate layer by means of a roll mill or ball mill or equivalent comminution, the particle size distribution of the filling is in the usual range for chocolate.

The filling or chocolate-type filling made of chocolate comprises a hydrophilic food additive, preferably in a proportion of 0.01 to 5% by mass, in particular at least 0.01% by mass and at most 2.5% by mass, preferably 0.05 to 1% by mass, particularly preferably less than 0.5% by mass and in particular 0.1% to 0.3% by mass.

Preferably, the hydrophilic food additive is or comprises propylene glycol, or the hydrophilic food additive is or comprises a mixture of water and propylene glycol.

The proportion of hydrophilic food additive is chosen as a function of the fat proportion of the chocolate or fat-containing, substantially anhydrous filling, and the particular hydrophilic food additive is chosen in the following manner: the increase in viscosity and flow limit necessary for processing was achieved, but the sensorial properties (hardness) after drying and during storage were not significantly different from the system without treatment with the hydrophilic food additive (fig. 24). This is ensured, for example, when hydrophilic food additives are added in an amount of 2.5 mass% or polyols (propylene glycol) in an amount of <0.5 mass%.

In order to raise the flow limit by means of hydrophilic food additives, all types of aqueous solutions or suspensions comprising at least one mono-or polyol or at least one sugar alcohol and substance systems comparable thereto may be used, provided they are immiscible or poorly miscible with the fat contained in the chocolate or fat-containing filling.

A high-fat low-viscosity chocolate mass and a filling with a fat proportion (>32 to 50% by mass), and a high-fat low-viscosity chocolate or a filling with a fat proportion in the range of 25 to 32% by mass can be used as a basis for the filling.

Optionally, the intermediate layer is composed of a plurality of fillers, which differ in terms of sight and/or feel and/or receptor.

The intermediate layer consists of two to five fillings placed one above the other or side by side or partially expanded inside the filling.

-plugging into the intermediate layer a disruption having a minimum particle size of 1mm and a maximum particle size of 0.7 times the distance in mm between the baked product parts.

-plugging the intermediate layer or more than one roll of filler (filling volumes) with water-containing filler between or into the fillers.

-the aqueous filling is an orange jam, jam or other fruit preparation and after metering sufficient drying takes place, or the aqueous filling is positioned in more than one roll of filling within a subsequent solid filling.

The filling intermediate layer is a caramel filling and after metering is sufficiently dried or the caramel filling is positioned in more than one filling roll within the subsequent solid filling.

The intermediate filling layer consists of almond soft candy, peach kernel or equivalent nut-containing pastry, which is preferably completely surrounded by a fat-containing filling/chocolate (enclosed).

A method for the manufacture of a sandwich-like baked good (as described above) comprising two substantially plate-like baked good parts and a clearly visible intermediate layer in the form of a solid filling located between them, comprising the following processing steps:

a. making or providing a baked good portion;

b. providing a fat-containing filling/chocolate;

c. in a first step, the liquid, fat-containing filling/chocolate is pre-treated in such a way that after completion of the method steps a seed crystal is located therein (pre-tempered filling/chocolate);

d. pre-treating the pre-temperature controlled fillings which are still liquid after the processing step (c.) in such a way that the hydrophilic food additives are finely dispersed and homogeneously distributed to these fillings/chocolate by stirring, in such a way that a water-in-oil emulsion with a significantly higher flow limit above the critical shear stress and a significantly higher viscosity is produced;

e. a pre-controlled filling/chocolate that does not substantially flow under the inherent weight of the filling and baked product parts is formed and divided into underlying baked product parts adjusted to a filling system.

f. Providing a second adjusted baked product portion;

g. pressing the upper baked good part to the middle layer and to the lower baked good part while completing the formation of the middle layer;

h. finally, the sandwich-like baked confectionery product is cooled.

The hydrophilic food additive is rapidly mixed (homogenized) by using stirring means to introduce the pre-temperature controlled filling and finely dispersed distribution, ensuring that a sufficient proportion of seeds is still obtained.

-rapidly mixing the hydrophilic food additive by using a stirring tool to introduce to the pre-controlled temperature filling, preferably stirring without the presence of air or other gases becoming finely dispersed in the voids distributed into said filling, or under vacuum.

The amount of hydrophilic food additive in the filling is in particular in the range from 0.01 to 5 mass%, preferably in the range from 0.01 to 2.5 mass%, in particular in the range from 0.05 to 1 mass%, in particular less than 0.5 mass%, and particularly preferably in the range from 0.1 to 0.3 mass%, depending on the fat content and the flowability of the anhydrous, pre-controlled chocolate/filling, the necessary increase in the flow limit, the composition of the hydrophilic food additive and the method of dispersion.

The shape of the filling material depends on the extrusion from the nozzle and the opening and closing of the nozzle using the seal, the cross section of the nozzle, the height and width of the filling material layer, and the duration of the metering process which determines the length of the filling material layer.

-extruding the filling layer and providing a vertically extruded filling layer to the lower part of the baked good and shearing the filling layer using a (preferably heated or vibrating) wire or a (preferably heated or vibrating) doctor blade.

-before the filling is divided, bringing the first baked good portion into position relative to the filling system in such a way as to ensure an accurate supply of the filling.

The relative speed between the filling tool and the support system of the baking section, and between the filling and the lower baked product section, during the supply of the filling, is about zero.

-moving the filling tool at a speed different from the speed of the lower baked product portion during the provision of the filling.

-receiving the second baked good portion by means of a pneumatic suction machine (pneumatic) or gripping means, and accurately and precisely placing and pressing on the unit provided, consisting of the baked good portion placed below and the filling placed above, which forms its final shape as a result of the pressing.

-vertically shaping the filling, substantially simultaneously attaching the baked good portions to the filling bed by laterally feeding the baked good portions, pressing them in parallel and shearing the filling portions downstream from the extrusion flow.

-vertically shaping the filling, with the divided filling occupying the side edges of the subsequent conveying system. In a subsequent step, the baked good portions are attached to the filling material layer by substantially simultaneously laterally supplying the baked good portions and pressing them in parallel.

-shaping the filling by pressing it into a mould defined by the contour of a piston moving as instructed, and subsequently demoulding it into the first bakery part by moving the circular stamp and separating the filling layer from the circular stamp (cylinder stamp) using a heating wire, and by removing the preferably temperature-controlled circular stamp from the underlying cake and filling composition.

The method is performed by a rotating system in the form of a rotating drum comprising the stamp, or by one or more rotating rings comprising the stamp.

The method is carried out by means of a rotating system in the form of a rotating drum provided with recesses or corresponding rotating rings, on which a hopper containing the filling is arranged, which transmits the filling pressurized into the drum cavity to the lower portion of the bakery product passing simultaneously under the drum, the material of the contact surface between the filling and the drum or ring, and the temperature of the drum or ring being chosen in such a way that the inherent weight of the body of filling can overcome the adhesive forces.

-pressurizing, shaping and simultaneously positioning a plurality of fillings through a plurality of supply ducts by means of a nozzle.

-positioning a plurality of fillings on the lower bakery portion in layers or side by side in chronological order.

-pressurizing at least two or more fillers through the nozzle to expand one inside the other.

In a subsequent step, in order to guide the crystallization of the fat, the sandwich-like connecting element consisting of two baking parts and a filling consisting of more than one filling is cooled, so that the product is shelf-stable and sufficiently dry for the subsequent packaging process.

-selecting the cooling conditions in such a way as to ensure an optimal crystallization of the filling (chocolate) and that the desired textural characteristics of the baked product portion can be obtained.

Drawings

The invention is hereinafter disclosed by way of embodiments in relation to the accompanying drawings, in which:

figure 1 is a simplified schematic view of a baked confectionery product according to the invention,

figure 2 is a partially exploded view of figure 1,

figures 3 to 5 are side views of various configurations of the width of the intermediate layer,

figures 6 to 10 are various different configurations of intermediate layers according to the invention,

figure 11 shows the viscosity-shear curves of non temperature controlled chocolate masses with various proportions of water,

FIG. 12 is a graph similar to FIG. 11 showing the viscosity-shear curves for temperature controlled chocolate without and with 0.4 mass% water added,

FIG. 12a is a graph similar to FIG. 12 showing the viscosity-shear curves for temperature controlled chocolates having different ratios of propylene glycol,

FIG. 12b is a graph similar to FIG. 12 showing the respective viscosity-shear curves for temperature controlled chocolate having mixtures of water and propylene glycol in different proportions,

figures 13a and 13b are flow charts of different configurations of the manufacturing method according to the invention,

figures 14 to 16 are schematic side views of an apparatus for providing an intermediate layer through a nozzle,

figures 17 to 21 are schematic views of a further apparatus according to the invention for providing an intermediate layer in successive processing steps,

figure 22 is a schematic view of a further apparatus according to the invention,

FIG. 23 is a graph comparing temperature controlled chocolate melt before and after treatment with water,

FIG. 24 is a graph of the effect of moisture content on chocolate texture, an

Figure 25 shows the viscosity-shear curves of various chocolates.

Detailed Description

Fig. 1 and 2 are simplified schematic views of an embodiment of the baked confectionery product according to the present invention in the form of a centre-filled baked product. The sandwich baked product comprises an upper baked product part 1 and a lower baked product part 2, which are in the form of plate-shaped biscuits. Fig. 1 is a schematic view in the height direction in which the baked product parts 1, 2 are in the shape of rectangular parallelepiped. It will be appreciated that the sides of the baked product parts 1, 2 may be ribbed, wavy or otherwise structured. Which can be provided to the upper surface of the baked product part 1 and to the lower surface (the visible surface and the contact surface with the intermediate layer 3) of the baked product part 2.

A plate-like filler, which forms the intermediate layer 3 to constitute a filler, is provided between the two baked product parts 1 and 2.

Fig. 3 to 5 are simplified side views of various possible configurations, which vary according to the width of the intermediate layer 3. In fig. 3, the intermediate layer is formed with a narrow width in such a manner that the lateral edges of the baked product parts 1 and 2 project laterally. In the embodiment shown in fig. 4, a flush arrangement of the intermediate layer 3 is provided, while fig. 5 shows an embodiment in which the intermediate layer (filling) 3 projects laterally beyond the edges of the baked goods blanks 1 and 2.

Fig. 6 to 10 show various configurations of the intermediate layer 3. As shown in fig. 6, it may include a frame-type intermediate layer 3a, at the center of which an intermediate layer 3b different from the intermediate layer 3a is further provided. Fig. 7 shows a variant in which the intermediate layer 3b is enclosed laterally and above and below the intermediate layer 3 a. It is thus possible according to the embodiment of fig. 6 and 7 to surround, for example, a softer or more liquid intermediate layer 3b in a harder intermediate layer 3a according to the invention.

Fig. 8 and 9 show different configurations comprising a plurality of intermediate layers. According to fig. 8, these intermediate layers 3a to 3d are placed side by side in strips, whereas according to the embodiment of fig. 9, the two intermediate layers 3a and 3b are arranged one above the other. Fig. 10a and 10b show a variant in which the upper baked good part 1 is provided with recesses 4 through which the intermediate layer 3 is visible and/or through which parts of the intermediate layer 3 can be pressed into the recesses.

Figure 11 shows by way of example the flow limit of chocolate when different proportions of water are added compared to untreated sample S5 (no water added) when the temperature is not controlled at 40 ℃. It is clearly seen that the addition of water in a proportion of 0.5% leads to a maximum variation in the flow limit. When 0.8% water is added, the effect on viscosity and flow limit reaches a similar effect as when 0.25% is added.

Fig. 12 shows by way of example the effect of adding water in the non temperature controlled state. When 0.4% was added, the flow limit increased considerably. This addition produced a substance having a flow limit in the range of 50Pa at 29 ℃. This type of mass can be divided and shaped well.

Figure 12a shows by way of example the change in the flow limit of chocolate with a fat content of less than 30% when different proportions of propylene glycol are added as hydrophilic food additive compared to an untreated sample (no propylene glycol added) at a temperature controlled state at about 29 ℃. It is evident that even very small additions of propylene glycol, by way of example, 0.05 mass% result in an increase in chocolate viscosity and flow limit. The effect is more remarkable for a ratio of propylene glycol in chocolate of 0.1 to 0.3 mass%. In this case, the propylene glycol is inserted particularly homogeneously into the chocolate mass. Propylene glycol is finely dispersed, in particular in comparison with water, resulting in a pasty, spreadable (spadable) homogeneous chocolate mass with high viscosity and high flow limit.

Figure 12b shows by way of example the change in the flow limit of chocolate with a fat content of less than 30% when different proportions of a mixture of propylene glycol and water are added as hydrophilic food additive compared to untreated samples (no water and no propylene glycol added) when in a temperature controlled state at about 29 ℃. In this case, it is clear that even the addition of a very small amount of a hydrophilic food additive, for example in a proportion of 0.30 mass% (0.25 mass% water and 0.05 mass% propylene glycol) or 0.60 mass% (0.50 mass% water and 0.10 mass% propylene glycol), leads to an increase in the viscosity and flow limit of the chocolate. It is easy to work with a mixture of water and propylene glycol. A homogeneous, pasty, spreadable chocolate mass with high viscosity and high flow limit is obtained.

In summary, it can be determined that the metrology analysis is consistent with experience according to the present invention when processing temperature controlled chocolate. For example, it has been found that the addition of 0.2 to 0.6 mass% water (based on the proportion of water in the hydrophilic food additive) has the best effect on chocolate having a fat content of about 27 to 30%. For fragrance materials having propylene glycol as carrier, an advantageous metered amount of 0.1% (based on the content of propylene glycol in the hydrophilic food additive) was found.

The optimum amount of hydrophilic food additive is additionally influenced by the fat content of the chocolate and the type and degree of the prechilling temperature. For low fat chocolate with a temperature control level of 5 to 6 (measured using a solrich temperature control level meter), it was found that the metered amount based on a proportion of 0.4 to 0.5% by mass of water or on a proportion of 0.06 to 0.15% by mass of propylene glycol was optimal at the desired layer thickness of 5 mm.

For example, for a polycarbonate having a density of 1.260g/cm³A sandwich product of 5mm layer thickness of a filling of density and having a height of 5mm and 0.850g/cm³Which results in a critical shear stress of the filling of about 42 Pa. For each millimeter of increase of the filler layer, the critical shear stress increases from about 5.5Pa to 6 Pa.

For non-temperature controlled high fat chocolate the conventional shear stress level is in the range of <2Pa and for low fat chocolate the conventional shear stress level is in the range of <5 Pa. In this regard, it should be noted that all rheological analyses performed herein were performed using a plate-plate system having a diameter of 50mm and a plate gap of 1mm using a Malvern KINEXUS viscometer. The shear stress increased linearly from 0Pa to 50Pa within 100 s.

In the temperature-controlled state, the flow limit increases. For example, viscosity and flow limit were measured on low fat chocolate with 28% fat. In this case, the flow limit was raised to a region of about 7Pa before the flow started (see fig. 11).

Raising the flow limit to the theoretical range of 40 to 50Pa and possibly higher, as detected in chocolate processing has not been a routine process step to date. However, the prior art processes for processing chocolate aim at setting low viscosity and flow limit during the laying or manufacturing of the shaped chocolate on a veneer system.

Fig. 13a is a flow chart of a manufacturing method according to the invention. The upper baked product part 1 and the lower baked product part 2 are prepared and baked in a conventional manner. Parallel thereto, the filling of the intermediate layer 3 is produced. Subsequently, a temperature control is carried out, for example between 24 ℃ and 33 ℃. "temperature control" according to the invention means the production of a melt. For this purpose, the chocolate mass is typically initially cooled to a temperature <26 ℃ and subsequently heated back to a range of about 28 ℃ to 32 ℃. In this process, seed crystals (. beta. -V crystals) are seeded. However, according to the invention, these seeds for the subsequent crystallization can also be added in the form of a powder or as ground chocolate. Cocoa butter/seed suspension (cocoa butter melt) may also be added. After temperature control, the filling of the intermediate layer 3 is stored, then metered, then homogenized and mixed in the process with the hydrophilic food additive in the predetermined ratio. The homogenized product is provided as a filling on a first baked good part. Subsequently, the second baked product portion is placed and pressurized. The finished center baked product is then cooled and packaged.

Thus, in the method according to the invention, for the manufacture of a sandwich-like product comprising a chocolate filling, the flowability of the chocolate is selectively set by suitable prechilling and by producing or introducing seeds (beta-V seeds of chocolate) such that the flow limit of the pretreatment is above the critical shear stress at the time of partitioning or filling. A dimensionally stable filling layer of chocolate paste, or a suitable fat-containing filling, can thus be placed between the two baked goods blanks (biscuits).

The filling according to the invention can be manufactured in various ways. In a particular configuration, the filling is metered onto an existing baked good blank. The cross section of the nozzle corresponds to the cross section made of the height of the filling material and the width of the filling material or the length of the filling material. The shaped charge flow is simultaneously placed by longitudinal movement of the baked good blank relative to the charge nozzle. To ensure a homogeneous flow rate of the filling material, the filling material is preferably delivered by means of a nozzle using a pump. The metering process is terminated by the stopping of the pump. To ensure accurate termination, the mass is additionally pulled back out of the nozzle by a back-suction stroke (kick-back stroke) and the mass leaving the nozzle is simultaneously separated from the nozzle head using a slide. For the surface, the materials of the filler nozzle and the slider are selected in such a way that fat-containing substances adhere as little as possible. In addition, it is advantageous to heat the fill material nozzle and the slide. For chocolate, a surface temperature of 30 ℃ to 34 ℃ is advantageous.

In a second step, a second baked good blank is placed on the unit consisting of the baked good blank and the filling positioned below, as described above. By pressing the upper baked good blank to the lower baked good blank in a specific manner, the shaping of the filling material layer is completed and a good contact layer between the filling material and the respective inner surfaces of the upper baked good part and the lower baked good part is ensured. This is relevant to ensure a good stable connection between the filling layer and the two baked goods.

After this processing step, the joined sandwich is finally cooled. Sufficient cooling time should be selected as a function of the particular piece construction (weight, size). For baked products having a layer thickness of 6 to 10mm, a minimum cooling time of 15 minutes is recommended at a cooling temperature of 14 to 16 ℃. A cooling time of 30 minutes is optimal. It should be noted that the humidity of the air in the cooler suitable for the bakery product is set in such a way that there is no undesired increase in the humidity of the bakery product during cooling.

Another variant of the manufacture of a sandwich consisting of a filling and two baked good blanks involves extruding the filling from a nozzle and simultaneously laterally feeding and pressing onto the baked good blanks. The chocolate can then be separated, for example by a heated or vibrating wire or doctor blade (see figure 13 b).

Fig. 14 to 16 are simplified views of an apparatus for providing a filling according to the present invention. It comprises a pump 7, downstream of which there is a nozzle 5. As shown in fig. 14, the filling is extruded through the nozzle 5 by the pump 7. During which the slide 6 opens. At the same time, the lower baked product part 2 is transported in. Fig. 15 shows a process of supplying the filling 3 to the lower baked product part 2. Due to the high viscosity of the filling, it is provided in the form of a sticky layer onto the lower baked good part 2. After the intermediate layer 3 has been provided, the slide 6 closes the nozzle 5 so that the following lower baked product portion 2 can contact the area of the nozzle 5.

Figure 17 shows a filling system for shaping while positioning biscuits according to a further embodiment of the invention. Reference numeral 8 denotes a nozzle which is dispensed to a pump 10. Above the pump is a reservoir for the fill. The outlet of the nozzle 8 is opened and closed by a slide 9, as indicated by the double arrow. Reference numeral 11 denotes a transport device. Which is a rotating system rotatable about an axis, as indicated by the two arrows. Further, the transport means 11 are laterally movable, as is likewise indicated by the double arrow. The transport means 11 comprise a suction machine or a gripper or the like for taking the individual broil products from the stack 12 of broil products (biscuit stack) and carrying them towards the nozzle 8 by rotating about the axis of the transport means 11.

Figure 18 shows a first processing step in which the conveyor 11 moves towards the respective stacks 12 of broiling products and holds the broiling products (biscuits) by means of the relative extractors. The slide 9 still opens the outlet of the nozzle 8 to allow a certain amount of filling to be discharged from the nozzle 8. Figure 19 shows the next processing step, specifically the filling/chocolate shaping and the baked goods dispensing. In comparison with fig. 18, it can be seen that the transport means 11 are rotated so that two broil products are each arranged beside the outflow of filling 3. The slide 9 is still open. Fig. 20 shows the next processing step, in which the baked product is pressed against the filling 3. Fig. 21 shows the following processing steps, in particular the separation of the filling parts and the transport away of the filling. For this purpose, a slide 9 closes the outlet of the nozzle 8, so that the sandwich-like baked product consisting of baked products 1 and 2 and filling 3 can be transported away and further processed.

Fig. 22 shows a further variant of the device according to the invention. It comprises a ring or drum 14 containing recesses 13 arranged at the outer periphery. The drum 14 acts as a slip sheet and rotates about a central axis as shown. Reference numeral 15 denotes a funnel or a nozzle. The funnel may have a slight overpressure and the filling is located therein. The left half of fig. 22 shows the start of the filling task. In this case, the baked product 2 slides under the hopper 15 or under the drum 14. By dispensing the appropriate recesses 13, the filling 3 is squeezed out during the longitudinal movement of the baked product 2 along the drum 14. As shown on the right half of fig. 22. The upper right of fig. 22 provides a perspective simplified view of the system for the drum or ring.

FIG. 23 is a graphic representation of DSC analysis of temperature controlled chocolate with (S1.1) and without (S1.0) water addition. Hardly any change was found in the melt. This is evidence that the chocolate according to the invention comprises crystalline fat before and after the treatment. There is no large difference in the amount of heat required to melt the crystallized fat. There are very similar, nearly equal, heat values. This shows that the proportion of crystallized fat in both chocolates is substantially equal.

FIG. 24 is a box plot showing the effect of the content of a hydrophilic food additive in water form on the chocolate texture. Figure 24 shows that the addition of up to 2.5% water had no significant effect on the texture of the crystallized chocolate.

Figure 25 shows the viscosity-shear curves of different chocolates measured with a KINEXUS viscometer (measurement conditions: plate-plate system,gap 1mm, 40 ℃, shear stress increased linearly from 0Pa to 50Pa in 100 s). The uppermost curve is a measurement of chocolate with a 26% fat content, the second from top is a measurement of chocolate with a 28% fat content. The two lowest curves both relate to a fat content of approximately 36%.

Description of the reference numerals

1 baked good part/baked good

2 lower baked good part/baked good

3 Filler/interlayer

4 concave part

5 spray nozzle

6 sliding vane

7 Pump

8 spray nozzle

9 sliding vane

10 Pump

11 transport device

12 stack of baked goods

13 recess

14 drums

15 funnel/nozzle