BR-102021003371-B1 - Gourmet Dulce de Leche Tablets

Abstract

GOURMET MILK CARAMEL TABLET. Gourmet milk caramel is a milk caramel tablet made from a traditional milk caramel tablet formula, with the addition of whole milk, sucrose, sodium bicarbonate, and potassium sorbate at the beginning of the preparation process. During the beating stage, dried fruits or nuts are incorporated into the mass, followed by molding, cutting, and the addition of a chocolate coating, resulting in a delicate dessert that can be considered innovative because it starts from the traditional milk caramel tablet product with the incorporation of gourmet elements, adding value to the final product and becoming a new alternative for marketing dairy products in the confectionery sector.

Inventors

• VANESSA RIBEIRO PESTANA BAUER
• CRISTIANE BRAUER ZAICOVSKI
• DIMAS HELLWIG DE QUEVEDO

Assignees

• INSTITUTO FEDERAL SUL-RIO-GRANDENSE

Dates

Publication Date

20260317

Application Date

20210223

Claims (1)

1. 01. Dulce de leche in tablet form, characterized by the incorporation of dried fruits or nuts, in the order of 14% in each unit, measuring 2 x 2 cm, into the mass, composed of 30% sucrose, 0.06% sodium bicarbonate, 0.06% potassium sorbate, followed by an industrial churning stage and, finally, the addition of a thin chocolate coating, which represents 7% of the total, to obtain the final product.

Description

TECHNICAL FIELD 01 The present invention relates to the creation of a dulce de leche tablet that meets a growing demand in the gastronomy and/or confectionery area and offers an alternative to traditional agro-industrial products. 02 More specifically, the invention relates to the creation of a dulce de leche tablet, which has in its formulation the addition of dried fruits or nuts incorporated into the mass, at a specific stage during the manufacturing process, which have a contrasting flavor to the characteristic sweet taste of this type of product, but balanced, in addition to a chocolate coating (minimum of 25%, g.100g-1, in total cocoa solids according to RDC MS/ANVISA No. 264, of September 22, 2005). 03 More specifically, the invention relates to the addition of crushed dried fruits or nuts to the dulce de leche tablet mass during the beating stage, before the unit operation of molding and adding a chocolate coating, with the aim of adding value to the dairy farming sector, as well as innovating in flavor by adding texture and a differentiated taste, according to the gourmet element added, in addition to a chocolate coating that provides a balanced contrast with the typical sweetness of this type of product. STATE OF THE ART 04 The invention has the potential to meet a growing demand in the area of gastronomy and/or agro-industrial confectionery, in general, which consists of offering traditional products, but made with a special and innovative touch. 05 The patent is advantageous because it uses a traditional and widely consumed product, dulce de leche in tablet form, also known as "rapadurinha de leite" in some regions of Brazil, with the addition of a differentiating ingredient in the preparation stage, by mixing the typical ingredients of the formulation (milk, sugar, sodium bicarbonate and potassium sorbate additives) with crushed dried fruits or nuts, in addition to a chocolate coating. 06 The addition of dried fruits or crushed nuts, followed by a chocolate coating, will provide the final product with a contrast of flavors, by incorporating a desirable texture into the dough and the characteristic flavor of the crushed element, which, complemented by its coating, harmonizes with the typical sweetness of this traditional product, which is sometimes not accepted by a segment of consumers who do not appreciate very sweet desserts or confectionery products. STATE OF THE ART PROBLEMS 07 According to the Regulation of Industrial and Sanitary Inspection of Products of Animal Origin (MAPA Decree No. 9,013, of March 29, 2017), article 393, "dulce de leche" is the product obtained by concentrating milk or reconstituted milk under the action of heat at normal or reduced pressure, with the addition of sucrose - partially or not replaced by monosaccharides, disaccharides or both - with or without the addition of dairy solids, cream and other food substances. 08 According to the Embrapa Technological Information Agency, in terms of presentation, dulce de leche can be in paste or tablet form, with the latter requiring a greater addition of sugar and slower agitation during the concentration stage. 09 The use of dried fruits or nuts and a chocolate coating in the formulation of a dulce de leche tablet represents an alternative for the elaboration of traditional products in a differentiated way, more sensorially balanced, intended for the gastronomic and consumer market. 10. The addition of dried fruits or nuts and a chocolate coating to the formulation of a dulce de leche tablet has not yet been developed by an agribusiness and/or confectionery and/or bakery. SUMMARY OF THE INVENTION 11. The invention of gourmet dulce de leche in tablet form is made from whole milk, sucrose, sodium bicarbonate, potassium sorbate, dried fruit or nuts, and chocolate for coating, using the following steps: receiving the milk, mixing all the ingredients for the preparation of a traditional dulce de leche tablet formulation (milk, sucrose, sodium bicarbonate, and potassium sorbate) in an open pan, concentration, beating, addition of dried fruits or nuts, molding, cutting, and addition of a semi-sweet chocolate coating. In terms of percentage of the formulation, relative to the volume of milk used, 30% sucrose, 0.06% sodium bicarbonate, and 0.06% potassium sorbate were added after reaching a soluble solids content of 82°Brix. Immediately after, the mixture was beaten until it became opaque and dull. At this point, 8% of the milk used was added, with dried fruits (apricots or prunes) or nuts (walnuts) previously chopped into approximately 3mm pieces. This final step was to homogenize the fruit pieces and the structure of the jam. 12 The semi-sweet chocolate coating was made by melting a chocolate bar in a double boiler, partially coating the tablet. 13 Each tablet unit, measuring 2 x 2 cm, has a standard weight of 23 g, where dried fruits or nuts represent 14% of the total mass, while the semi-sweet chocolate coating represents 7%. D