CZ257395A3 - Composition of cream for milky slices - Google Patents

Abstract

A cream composition for sponge cakes includes milk proteins, condensed milk and hydrogenated plant fats among its ingredients.

Description

Composition of cream for milk slices

Technical field

The present invention relates to the food field, more specifically, to the cutting type dairy confection. More particularly, the present invention relates to the composition of a cream for milk slices.

BACKGROUND OF THE INVENTION

As used herein, the term " cut " refers to a confectionery made of two slices of sponge cake, with a creamy filling sandwiched between them.

Milk slices are widely distributed on the market, with slices of cocoa sponge biscuit being the most widely known, and the cream filling being a milk cream with ultimately added honey.

As used herein, the term " dairy confection " or " dairy cut " means a product in which the cream filling is a milk cream.

The preparation of the slices, especially the milk slices, comprises the following working stages. With regard to sponge slices: preparing the appropriate batter, continuously pressing it onto a support, baking in an oven, separating it from the support and cooling. Regarding the cream: cold homogeneous preparation of the respective mixture and its extrusion. The biscuit and cream as a result of the two successive work sequence sequences are combined to measure the biscuit cream to form a base layer, followed by application to the thus obtained top sponge layer assembly to achieve a sealed fill and then slices obtained by slicing and followed by packing in some plastic foil (by flow packing or packing in a heat sealed package).

Typical ingredients of milk slice are: pasteurized fresh milk, vegetable fats, sugar, flour, skimmed milk powder, honey, anhydrous butter, dried eggs, fine bran, pure cocoa, emulsifying agents (mono and diglycerides of fatty acids), wheat gluten, natural flavors and baking powder.

Milk slices have the advantage of a high protein and calcium content and are especially popular among children among meals.

The basic, important characteristic of any cut is its softness. An important characteristic is also the stability of the colloidal dispersion of the cream cream.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide a cut type or milk slice with a noticeably softer consistency.

It is a further object of the present invention to provide a cut-type dairy confection or a dairy cut with a cream fill dispersion substantially more stable than the prior art dairy cuts. Yet another object of the present invention is to provide a cut type dairy confection or a dairy cut with composition and preparation simpler than the prior art products.

These objectives are achieved according to the teachings of the present invention by ensuring the use of condensed milk, milk proteins and hydrogenated vegetable fats as ingredients in cream fill compositions.

The use of condensed milk allows the use of smaller amounts of liquid in the preparation of cream filling, which gives a softer consistency and is in any case equivalent: thirty-six (36) parts milk (integral milk) is equivalent to twelve (12) parts condensed milk twenty-four (24) parts water was added.

The use of milk proteins itself replaces skimmed milk powder. In view of this, the milk proteins provide a more appreciated product, are readily soluble in water, and substantially contribute to the above-mentioned improved stability of the colloidal dispersion of the cream.

Vegetable fats also contribute to the consistency and structural stability of the cream.

Gluten and butter are not essential in the cream composition of the present invention.

Accordingly, the present invention relates to a cream-type dairy confection or cream slice composition comprising condensed milk, milk proteins and hydrogenated vegetable fats as ingredients.

In particular, it is contemplated that the condensed milk will be ordinary (integral) condensed milk. It is even more envisaged that this ordinary condensed milk will be present in an amount of between 10% and 15% by weight of the cream; said milk proteins comprising between 5% and 6% by weight of the cream and said hydrogenated vegetable fats comprising between 30% and 50% by weight of the cream.

In particular, it is contemplated that ordinary condensed milk be sweetened ordinary condensed milk.

More particularly, it is contemplated that the sweetened plain condensed milk will be present in an amount of between 10% and 15% by weight of the cream, comprising eight (8) parts sugar to twelve (12) parts condensed milk; said milk proteins comprising between 5% and 6% by weight of the cream and said hydrogenated vegetable fats comprising between 30% and 50% by weight of the cream.

Finally, the present invention relates to a cut type or milk slice filled with a cream of the above composition.

DETAILED DESCRIPTION OF THE INVENTION

The present invention will be best understood by reference to the following description of its preferred embodiment, given merely as an absolutely non-limiting example.

Milk slices were prepared from a baked product base made from slices of cocoa sponge cake and milk and honey cream filling containing sweetened condensed milk, milk proteins and hydrogenated vegetable fats as ingredients. Sweetened condensed milk was present in an amount of between 10% and 15% by weight of a cream with eight parts of sugar per twelve parts of plain condensed milk; the milk proteins were milk proteins obtained by special processes and comprised between 5% and 6% by weight of the cream and hydrogenated vegetable fats comprised between 30% and 50% by weight of the cream.

After about an hour at room temperature, the product obtained exhibited a consistency noticeably softer than is currently known.

The use of condensed milk made it possible to use smaller amounts of liquid, which made it possible to achieve this result.

The milk proteins gave better stability to the colloidal dispersion. Hydrogenated vegetable fats have also contributed to the stability of the cream and the soft consistency of the product.

Butter and gluten were not necessary.

Thus, the objectives of the present invention have been achieved.

Claims (6)

CLAIMS 1. A composition of a cream type or milk slice cream, characterized in that it contains condensed milk, milk proteins and hydrogenated vegetable fats as additives. A cream-type cream composition or milk slice composition according to claim 1, characterized in that the condensed milk is ordinary condensed milk. A cream-type cream composition or milk slice composition according to claim 2, wherein the conventional condensed milk is present in an amount of between 10% and 15% by weight of the cream; said milk proteins comprising between 5% and 6% by weight of the cream and said hydrogenated vegetable fats comprising between 30% and 50% by weight of the cream. The cream-type cream or milk slice cream composition according to claim 2, characterized in that the plain condensed milk is sweetened, plain condensed milk. A cream confectionery composition according to claim 4, wherein the sweetened, ordinary condensed milk is present in an amount of between 10% and 15% by weight of the cream, comprising eight parts of sugar per twelve parts of ordinary condensed milk; said milk proteins comprising between 5% and 6% by weight of the cream and said hydrogenated vegetable fats comprising between 30% and 50% by weight of the cream. A cutting-type milk confection characterized in that it is filled with a milk cream having the composition according to any one of the preceding claims.