EA200900518A1 - METHOD OF MANUFACTURE OF CANDY AND CANDY - Google Patents
METHOD OF MANUFACTURE OF CANDY AND CANDYInfo
- Publication number
- EA200900518A1 EA200900518A1 EA200900518A EA200900518A EA200900518A1 EA 200900518 A1 EA200900518 A1 EA 200900518A1 EA 200900518 A EA200900518 A EA 200900518A EA 200900518 A EA200900518 A EA 200900518A EA 200900518 A1 EA200900518 A1 EA 200900518A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- candy
- cases
- filling
- mass
- coating
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Изобретение относится к пищевой промышленности, в частности к кондитерскому производству - производству конфет. Техническим результатом является обеспечение равномерности и прочности покрытия корпусов конфет глазурью при сохранении пористости, хрупкости и хрусткости и вместе с тем достаточной прочности корпусов. Способ производства конфет включает приготовление начиночной массы, изготовление корпусов конфет, заполнение корпусов конфет начиночной массой, покрытие корпусов конфет глазурью. Изготовление корпусов конфет производят термоэкструдированием их рецептурных компонентов с последующим разделением полученного жгута на отдельные корпуса и сушкой. Покрытие корпусов конфет глазурью осуществляют накаткой с обдувом воздухом, имеющим температуру 5,5-7,0°С при отношении площади зеркала массы корпусов конфет, подвергающихся накатке, к площади трубы, подающей воздух на обдув, равном от 30 до 45. Конфета включает покрытый глазурью корпус, расположенную в корпусе начинку. Корпус получен термоэкструдированием смеси муки пшеничной, муки рисовой, муки овсяной, отрубей пшеничных, соли поваренной при следующем соотношении ингредиентов, мас.% от общей массы конфеты: мука рисовая 6,0-8,0, мука пшеничная 3,0-5,0, мука овсяная 2,1-2,8, отруби пшеничные 2,1-2,7, соль поваренная 0,01-0,06, при этом смесь дополнительно содержит молоко сухое обезжиренное и воду.The invention relates to the food industry, in particular to the confectionery industry - the production of candy. The technical result is to ensure uniformity and durability of the coating of candy cases with glaze while maintaining porosity, brittleness and crispness and at the same time sufficient case strength. A method of producing chocolates includes preparing a filling mass, making candy shells, filling the candy shells with a filling mass, coating the candy shells with icing. The production of candy cases is made by thermal extrusion of their prescription components with the subsequent separation of the obtained tow into separate cases and drying. The coating of the candy cases with glaze is carried out by blowing air with a temperature of 5.5-7.0 ° C with a ratio of the mirror area of the mass of candy bodies subjected to knurling to the area of the pipe that supplies air for blowing from 30 to 45. The candy includes covered Glazed body located in the body of the filling. The body obtained by thermal extrusion of a mixture of wheat flour, rice flour, oat flour, wheat bran, 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, salt 0.01-0.06, while the mixture additionally contains skimmed milk and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA200900518A EA014807B1 (en) | 2009-02-17 | 2009-02-17 | Method for producing candies and a candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA200900518A EA014807B1 (en) | 2009-02-17 | 2009-02-17 | Method for producing candies and a candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA200900518A1 true EA200900518A1 (en) | 2010-08-30 |
| EA014807B1 EA014807B1 (en) | 2011-02-28 |
Family
ID=42779157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA200900518A EA014807B1 (en) | 2009-02-17 | 2009-02-17 | Method for producing candies and a candy |
Country Status (1)
| Country | Link |
|---|---|
| EA (1) | EA014807B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2656383C1 (en) * | 2017-05-29 | 2018-06-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of confectionery products obtaining |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2081617C1 (en) * | 1995-05-19 | 1997-06-20 | Кубанская государственная академия физической культуры | Product of extruding technology - dry breakfast "novinka" |
| RU2140162C1 (en) * | 1998-04-07 | 1999-10-27 | Совместное российско-германское производственно-коммерческое предприятие ВИР | Method for producing chocolate-coated candies |
| RU2269901C1 (en) * | 2004-06-15 | 2006-02-20 | Анатолий Деонисович Кычаков | Food product |
-
2009
- 2009-02-17 EA EA200900518A patent/EA014807B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EA014807B1 (en) | 2011-02-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): AM KG MD TJ TM |
|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): AZ BY KZ RU |