EA014807B1 - Method for producing candies and a candy - Google Patents

Abstract

The invention relates to candies production, a method involves preparing filling mass, candies outer surface by thermo-extrusion, filing the wafer enclosure with the filling mass, coating candy outer surface with glaze rolling-up procedure by air blowing at 5.5-7.0°C with ratio between the area of candies outer surface to be glazed to an air supply pipe area being from 30 to 45. A candy comprises a glazed coated candy outer surface and filling therein. The body is produced by mixture thermo-extruding comprising mass %.of total candy mass: wheat flour – 3.0-5.0; rice flour – 6.0-8.0; oatmeal – 2.1-2.8; wheat bran – 2.1-2.8; salt -0.01-0.06; dry skim milk -3.3 -5.5 and water sufficient for mixture moistening.

Description

The invention relates to the food industry, in particular to confectionery production of sweets.

A known method for the production of sweets, including the preparation of the body, its multiple pouring with chocolate icing in a pan, the aging of the resulting semi-finished product and its glossing with air conditioning. Watering the cases with chocolate icing is carried out by aerosol spraying with a watering ratio selected within 14-16 times, aging and glossing are carried out in the same pan, without unloading from it, while watering and glossing, the pan coating is rotated at a speed of 22-28 rpm, and as a condition they use a mass with a moisture content of 48-52%, containing potato starch, granulated sugar and molasses in a ratio of 0.1: 1.4: 1.4 [1].

The disadvantages of this method are the complexity and high complexity of the technology, as well as the insufficient strength of the candies, leading to their destruction during transportation and storage.

A known method for the production of sweets, including the preparation of a candy mixture, the formation of the body and its glazing. To prepare the candy mixture, butter is mixed with boiled condensed milk, mixing the ingredients to a homogeneous mixture, ground hazelnut, ground milk chocolate, ground fried crackers, crushed hazelnut, crushed walnut are added to the resulting mixture and the ingredients are mixed again until a homogeneous candy mixture, after which the candy body is formed from the obtained candy mixture, while in parallel with the preparation of the candy mixture and the formation of the candy body with continuous stirring in chocolate w glaze wafer crumb is added and then the resulting mixture glazed candy body [2].

The disadvantages of this method are the complexity and high complexity of the technology and the insufficient strength of the candies, leading to their destruction during transportation and storage.

Closest to the proposed method is the production of sweets, including the preparation of the filling mass, the manufacture of candy shells, filling the candy shells with the filling mass, coating the candy shells with chocolate glaze. Cases of sweets are formed from a waffle shell made in the form of two hemispheres, which are filled with a candy mass, then combined in pairs and glazed on a glazing machine [3].

The disadvantages of the closest method are also the complexity and high complexity of the technology and the insufficient strength of the candies, leading to their destruction during transportation and storage.

Known for chocolate-glazed candy, consisting of four layers of wafers with chocolate butter cream in between. Candy is made by applying layers of cream on wafer sheets and stacking them on top of each other to produce 4 layers of cream and 5 layers of wafers. The bodies are coated with chocolate on a coating machine, i.e. when moving through a continuous stream of flowing chocolate icing, or manually [4].

The disadvantages of these sweets are the complexity and high complexity of the technology for making candy shells, as well as the complexity and high complexity of applying chocolate glaze to the bodies, since due to the low strength of the wafer bodies, it is not possible to use a coating pan to apply chocolate to them and to polish the surface of the chocolate shell by rolling . The disadvantage is the high percentage of waste when cutting wafer bodies.

Closest to the proposed one is a candy, including a body coated with chocolate, located in the filling body. The candy contains chocolate glaze, wheat flour, granulated sugar, milk powder, fat, lecithin, salt, molasses, cocoa powder, cognac, essence, maize starch, soy flour, and baking soda [3].

The disadvantages of this candy are the complexity and high complexity of the technology for making candy shells, as well as the complexity and high complexity of applying chocolate glaze to the bodies and its insufficient strength and uniformity of coating.

The objective of the invention is to improve the quality of sweets, the reliability of their transportation and storage while increasing the nutritional value of the product, improving the organoleptic properties, in particular taste.

The technical result is to ensure uniformity and strength of the coating of candy cases with glaze while maintaining porosity, brittleness and crunch, and at the same time sufficient strength of the cases.

The technical result is achieved by the fact that in the method for producing sweets, including preparing the filling mass, manufacturing the candy shells, filling the candy shells with the filling mass, coating the candy shells with glaze, according to the invention, manufacturing the candy shells is carried out by thermo-extruding their recipe components with subsequent separation of the obtained tow into separate cases and drying, while coating the candy bodies with glaze is carried out by knurling with air blowing having a temperature of 5.5-7.0 ° C at a ratio reduction of the area of the mirror of the mass of candy shells subjected to knurling to the area of the outlet of the pipe supplying air for blowing equal to 30-45.

Glaze coating of candy bodies can be carried out with respect to the distance from the external

- 1 014807 the edge of the hole of the pipe supplying air for blowing, to the mass mirror of the candy bodies subjected to knurling, to the diameter of the pipe supplying air for blowing equal to 1.0-2.0, and the air supply speed for blowing equal to 15.0 -17.0 m / s.

After coating the candy bodies with glaze, they can be glossed.

The technical result is also achieved by the fact that in a candy comprising a glazed case located in the filling body, according to the invention, the case is obtained by thermo-extruding a mixture of wheat flour, rice flour, oat flour, wheat bran, table salt in the following ratio of ingredients, wt.% Of the total candy masses:

rice flour 6.0 - 8.0 wheat flour 3.0 - 5.0 oatmeal 2.1-2.8 wheat bran 2.1 - 2.7 table salt

0.01 - 0.06, while the mixture additionally contains skimmed milk powder and water.

The candy may contain the original ingredients in the following ratio, wt.% Of the total mass of candy:

glaze 50.0 - 65.0 rice flour 6.0-8.0 wheat flour 3.0-5.0 oatmeal 2.1-2.8 wheat bran 2.1 -2.7 granulated sugar 10.0-15.0 skimmed milk powder 3.5 - 5.5 table salt 0.01 - 0.06 lemon acid 0.01 - 0.03 fat 5.5 - 8.0 lecithin 0.05 - 0.2 vanilla flavor 0.1-0.5 peanuts or hazelnuts 3.0 - 6.0 cocoa powder 1.5-4.0 grated cocoa 0.5 - 1.0 enrobing 0.2-1.5

The candy may also contain the original ingredients in the following ratio, wt.% Of the total mass of candy:

- 2 014807

glaze 50.0 - 65.0 rice flour 6.0-8.0 wheat flour 3.0-5.0 oatmeal 2.1-2.8 wheat bran 2.1-2.7 granulated sugar 10.0-15.0 skimmed milk powder 3,5-5,5 whole milk powder 1.0-5.5 table salt 0.01 - 0.06 lemon acid 0.01 - 0.03 fat 6.5-10.0 lecithin 0.05 - 0.2 vanilla flavor 0.1-0.5 powder made from natural fruit or berries 3.0 - 6.0 natural flavor 0.10-0.35 food coloring 0.05 - 0.25 enrobing 0.2-1.5

The implementation of the method and the implementation of the candy according to the proposed invention allows for uniformity and strength of the coating of candy cases with glaze while maintaining porosity, brittleness and crunch, and at the same time sufficient strength of the cases. The manufacture of candy shells by thermo-extrusion of their recipe components, followed by separation of the obtained tow into separate shells, drying and coating of candy shells with glaze, carried out by knurling with air blowing at a temperature of 5.5-7.0 ° C, with respect to the mirror area of the mass of candy shells subjected to knurling, to the area of the pipe supplying air for blowing, equal to 30-45, allows for durable and uniform adhesion of the glaze with the candy body. The manufacture of candy shells according to the claimed recipe also provides a technical result, since the resulting shell has a porosity that is optimal for coating with glaze without open areas through which moisture and harmful components penetrate, which preserves the fragility and crispness of the shells and, at the same time, their sufficient strength. Ensuring optimal porosity of the body is necessary for reliable and high-quality adhesion of the glaze and the uniformity of its coating.

If you go beyond the parameters of the action of the method and the parameters of the composition of the ingredients of the bodies of the technical result is not achieved.

The method is as follows.

A method for producing sweets includes the following operations: preparing the filling mass, manufacturing the candy bodies, filling the candy bodies with the filling mass, coating the candy bodies with a glaze, for example chocolate. To prepare a white filling mass, sugar, vegetable fat, whole milk powder, skimmed milk powder, lecithin, vanilla flavoring according to the recipe are used. In the premixer of a ball mill, vegetable fat melted in the grease furnace is loaded. Then milk and sugar are loaded. For 15 minutes, the mass is kneaded, a ball mill is turned on and 50% of lecithin is added. Within 1 h, the mass is ground to 22 μm and the remaining amount of lecithin and vanilla flavor are added. White filling mass can be prepared in any other known manner. The finished white filling mass is pumped into a container for storing the filling. Depending on the name of the sweets, a powder from a natural berry (cherry or strawberry or raspberry juice) or a powder from a natural fruit (orange juice) is added to the white filling mixture. Additionally, the food coloring Novoton (for cherry, strawberry and raspberry fillings) or beta-carotene for orange filling and a natural flavor are added to the mixture of the filling mass. To prepare a nut filling mass, raw hazelnuts or peanuts are fried, for example, in frying drums at a temperature of 130-140 ° C. The roasted nut is cooled and grind on a grinding machine to a particle size of a nut of 100-200 microns and a paste-like consistency. The recipe amount of nut paste is loaded, for example, into a ball mill premixer, melted fat, granulated sugar, milk powder, cocoa powder, cocoa liquor, lecithin are added. Grinding is carried out for 1 h to a particle size of 18-20 microns. At the end of the preparation, a prescription amount of vanilla flavor is added. Then the filling is ready for further use. Walnut filling mass can be prepared by any other known method.

- 3 014807

Production of candy cases begins with the mixing of dry ingredients (wheat flour, rice flour, oatmeal, wheat bran, skimmed milk powder, table salt). The mixed ingredients are sent to thermo-extrusion in a twin-screw extruder, where they are moistened and processed at a temperature of 110-160 ° C. The filling is fed directly to the extruder die. During the operation of the extruder, the filling is introduced into the formed bundle. Harnesses are fed into the cutting device, and then fed to the conveyor belt and to the drying cabinet. After drying, the semifinished product is divided into separate elements having the form of a pillow with ribs 1.5-2.5 cm in size and 1.0-1.5 cm thick.

Processing temperature is controlled on each section of the extruder body. The semifinished candy obtained after cutting and drying is fed to the knurling by glaze, for example, into a pan-coating boiler. For rolling glaze can be used and other devices, such as a cylindrical device or an apparatus made in the form of an endless ribbon. The icing (milk chocolate, white chocolate, white chocolate with cinnamon, black chocolate, sugar or any other) before being fed into the coating pan passes through a tempering machine in which the following temperatures are set: 1 zone - 29.8 ° C, 2 zone - 28 , 3 ° С, zone 3 - 29.3 ° С. Coating the candy bodies with glaze is carried out by knurling with air blowing having a temperature of 5.5-7.0 ° C, with the ratio of the mirror surface area of the mass of candy bodies subjected to knurling to the area of the outlet of the pipe supplying air for blowing, equal to 30-45. Under the mirror of the mass of candy bodies is meant the area of the outer surface of the mass of candies located in the coating machine, which has a shape close to an ellipse. The coating of the candy bodies with glaze can be carried out at a ratio of the distance from the outer edge of the hole of the pipe supplying air for blowing to the mirror of the mass of the candy body being subjected to knurling to the diameter of the pipe supplying air for blowing equal to 1.0-2.0 and the feed rate air blowing equal to 15.0-17.0 m / s, and air humidity 55-58%. Prefabrication of candy by glaze is carried out within 45-55 minutes. The knurled batch is fed to sieves where substandard material is screened, after which they are glossed in a glossy boiler, where gloss is applied to the surface of the sweets. The applied gloss is dried by a stream of air for 20 minutes, after which it is varnished and dried again. Ready-made sweets can be wrapped in labels on wrapping machines and packed in polypropylene bags.

Information sources.

1. RF patent No. 2103879, Cl. L23C 3/00, publ. 02/10/1998.

2. RF patent No. 2338385, Cl. L23C 3/36, publ. 11/20/2008.

3. RF patent No. 2140162, Cl. L23C 3/00, publ. 10/27/1999.

4. Kormakov S.I., Kryazhevskaya L.I., Nikitina A.A. Production of dessert sweets. Ed. Food industry. M., 1971, p. 73.

Claims (4)

CLAIM 1. The method of producing sweets, including the preparation of the filling mass, the manufacture of candy shells, filling the candy shells with the filling mass, coating the candy shells with glaze, characterized in that the manufacturing of the candy shells is carried out by thermoextruding their recipe components, followed by separation of the obtained tow into separate cases and drying, this coating the candy bodies with glaze is carried out by knurling with air blowing having a temperature of 5.5-7.0 ° C, with the ratio of the mirror area to the mass of the candy bodies, jected knurled to the outlet pipe area to the air flow blowout equal to 30-45. 2. The method according to claim 1, characterized in that the coating of the candy bodies is carried out at a ratio of the distance from the outer edge of the hole of the pipe supplying air for blowing to the mass mirror of the candy bodies being rolled, to the diameter of the pipe supplying air for blowing, equal to 1 , 0-2.0, and airflow rate for blowing equal to 15.0-17.0 m / s. 3. The method according to claim 1, characterized in that after coating the candy bodies with glaze, they are subjected to glossing. 4. The candy obtained by the method according to claim 1, comprising a glazed case, a filling located in the case, characterized in that the case is obtained by thermo-extruding a mixture of wheat flour, rice flour, oat flour, wheat bran, table salt in the following ratio of ingredients, wt. % of the total mass of candy: rice flour 6.0 - 8.0 wheat flour 3.0 - 5.0 oatmeal 2.1-2.8 wheat bran 2.1-2.7 table salt 0.01 - 0.06, the mixture further comprises skimmed milk powder and water. 5. Candy according to claim 4, prepared from the following starting ingredients at their next wearing, wt.% Of the total mass of candy: glaze 50.0 - 65.0 rice flour 6.0-8.0 wheat flour 3.0-5.0 oatmeal 2.1-2.8 wheat bran 2.1 - 2.7 granulated sugar 10.0-15.0 skimmed milk powder 3,5-5,5 table salt 0.01 - 0.06 lemon acid 0.01 - 0.03 fat 5.5 - 8.0 lecithin 0.05 - 0.2 vanilla flavor 0.1 -0.5 peanuts or hazelnuts 3.0 - 6.0 cocoa powder 1.5-4.0 grated cocoa 0.5 - 1.0 gloss 0.2-1.5 6. Candy according to claim 4, prepared from the following initial ingredients in the following ratio, wt.% Of the total mass of candy: glaze 50.0 - 65.0 rice flour 6.0-8.0 wheat flour 3.0-5.0 oatmeal 2.1-2.8 wheat bran 2.1 - 2.7 oatmeal 2.1 - 2.8 wheat bran 2.1-2.7 granulated sugar 10.0-15.0 skimmed milk powder 3.5 - 5.5 whole milk powder 1.0-5.5 table salt 0.01 - 0.06 lemon acid 0.01 - 0.03 fat 6.5 - 10.0 lecithin 0.05 - 0.2 vanilla flavor 0.1 - 0.5 powder made from natural fruit or berries 3.0 - 6.0 natural flavor 0.10-0.35 food coloring 0.05 - 0.25 gloss 0.2-1.5 4 ^ 8) Eurasian Patent Organization, EAPO