FR2723293A1 - Nougat confectionery prodn. with homogeneously distributed fruit - Google Patents

Abstract

Process for making nougat confectionery comprises : (i) forming an aerated paste by cooking a syrup consisting essentially of sugar and glucose and incorporating a mixt. of stiffly beaten egg white and honey; (ii) mixing candied oranges cut into 3-5 mm cubes, a moisture retention agent and roast almonds into the aerated paste; (iii) casting the mixt. into moulds; (iv) cooling and (v) cutting the moulded blocks and packaging. The cooking and cooling are effected in different stages, the final mixing is carried out at very low speed and after mixing and the mixt. is given a shorter standing time than for conventional nougats. The moisture retention agent is pref. incorporated in an amt. of about 8 wt. % of the candied oranges.

Description

PROCESS FOR THE REALIZATION OF A CONFECTIONERY OF THE NTOURON TYPE ".

 Confectionery of the “touron” type consists of a composition made of sugar, glucose syrup and honey, generally added with beaten and lightened egg white, garnished with almonds, hazelnuts, pistachios or candied fruit .

 The manufacturing technique for such products generally consists in cooking a syrup (sugar, glucose), which incorporates a mixture of honey and egg whites (albumin) beaten in snow, allowing thus obtaining an airy dough which is then added with solid ingredients (almonds, pistachios, candied fruit, hazelnuts, etc.).

 Then, the mixture is either molded or rolled, cut and conditioned after cooling.

 lt has long been envisioned to incorporate candied fruit into this dough. This incorporation poses very many problems by the fact that it is difficult to obtain a homogeneous distribution of said fruits inside the pasty mixture, which leads, after cutting, to a very great disparity in each piece. This explains the fact that the marketing is carried out in the form of bars of relatively large dimensions and not in the form of "dominoes".

 Furthermore, the presence of candied fruit inside the turret also poses conservation problems by the fact that these products have a high humidity.

 Now we have found, and this is what is the subject of the present invention, an improved process which makes it possible to solve the abovementioned problems, and leads to the production of a new type of turret containing as candied fruits, cubes candied orange from 3 to 5 mm on a side, which are then perfectly distributed inside the dough, thus allowing a homogeneous industrial production. When incorporating the fruit, a moisture-retaining product is combined with the mixture. This process also makes it possible to solve the problem posed by the rehydration of said candied oranges and which is detrimental to preservation.

In general, the process according to the invention for the production of a "turron" type confectionery, consists in producing an aerated dough by cooking a syrup consisting essentially of sugar, glucose, which is incorporated into a mixture of beaten egg whites and honey, this dough is then added with candied almonds and oranges, the mixture is then spread inside molds and, after cooling, the molded blocks being cut and packaged , the method according to the invention being characterized in that:
- the candied oranges incorporated inside the aerated dough are cut in the form of small cubes having between three and five millimeters on a side, thus allowing for perfect distribution;
- When incorporated, a moisture-retaining product is combined with the mixture;
- the final mixing is carried out at very low speed and;
- After mixing, the composition is left to stand.

For a good implementation of the process according to the invention, it is essential that:
- the moisture retaining agent is incorporated into the preparation at a rate of approximately 8% relative to the weight of the candied oranges it contains;
- that the final mixing be carried out at very low speed and allow to cool for a period shorter than that used for the manufacture of a conventional turret.

 As indicated above, the small cubes of candied fruit are preferably between three and five millimeters on the side. Indeed, it has been found that for a smaller dimension, during tasting, the taste of candied oranges disappears, and that one could assume that the taste of the fruits was obtained by the presence of additives.

 The percentage of candied oranges used in the composition of a confectionery produced in accordance with the present invention will generally be about 27% by weight of the total weight.

 The percentage of roasted almonds is around 14%.

 One of the important qualities of the invention is to have found the ideal proportion of these two ingredients so that the finished product gives the best feeling of an original taste. A different proportion destroys this harmony.

 The invention and the advantages which it brings will however be better understood thanks to the concrete example of embodiment given below by way of indication but not limitation, and which is illustrated by the appended diagram which illustrates the different phases of implementation. of the process according to the invention.

For the implementation of the process according to the invention, the following raw materials will be used:
Sugar 40 kg 500
Glucose 32 kg 500
Invert sugar 5 kg
Honey 5 kg
Albumin 0ka800
Icing sugar 15 kg
Moisture trap
(Company Nougasec
GALLIA) 3 kg
Blanched almonds 20 kg
Orange cubes
3 to 5 mm side 40 kg
Unleavened bread 1.2 kg
Natural flavor
flowers of Provence 0.150 kg
The process according to the invention is implemented on a production line as shown diagrammatically in the appended figure, and which comprises:
- a stainless poelon (1) with a stirring system;
- a vacuum pressure cooker (2);
- a pressure mixer (3) for egg white (albumin);
- a copper poelon (4) comprising a multi-speed mixer;
- a stainless steel tank (5).

 This confectionery produced in accordance with the method according to the invention is obtained in the following manner.

 First, a syrup is prepared from a mixture of 42.5 kg of sugar, 32.5 kg of glucose and 5 kg of invert sugar added with 25 liters of water, inside the poelon. (1).

 After preheating the mixture for around thirty minutes at 70 ° C, in order to lower the viscosity thereof, it can be transferred by vacuum to the pressure cooker (2). The baking of this composition is brought to 130-1320C to then be cooled to about 117 "C.

At the same time, a thinning composition is prepared in a small stainless steel tank (5) (not shown in the attached diagram) from:
- 5 kg of honey previously heated to 700C;
- 0 kg kg of egg white albumin and;
- 1.5 liters of water.

 This relief is transferred to the interior of the beater (3) to which a first primer of expansion is given at low speed.

 The mixture from the pressure cooker (2) cooled to 1170C is transferred to the interior of the mixer (3). The mixture with the lightening is treated in this mixer (3) at high speed, for 3 minutes 30 minutes while maintaining the pressure at 3 bars, thus making it possible to obtain the desired expansion.

 This being done, the contents of the mixer (3) are transferred under air pressure into the copper poelon (4).

We then gradually incorporate, while mixing at low speed
-15 kg of icing sugar;
- 3 kg of moisture retentive;
- 20 kg of roasted white almonds;
- 40 kg of candied orange cubes and;
-0,200 kg of aroma (Provence flower).

 After mixing, the whole is left to stabilize for about five minutes, thus allowing good homogeneity to be obtained.

 It should be noted that this rest time is reduced compared to the manufacture of a normal turret.

 The final dough being thus prepared, the molding operation is then carried out in parallelepiped molds previously coated with a sheet of unleavened bread.

 After cooling, for about an hour, the product is removed from the mold and cut preferably in the form of bars of different dimensions which are then packaged either in individual form or in the form of plates comprising a determined number of bars.

 Compared to previous turrets, such a process makes it possible to obtain a product in which the candied oranges are incorporated in a perfectly regular and homogeneous manner inside the molded blocks, which makes it possible to obtain monitoring in the production and identical batches from one pour to the next.

 Furthermore, from a taste point of view, compared to confectionery containing candied fruit, the product according to the invention has a particular perfume and taste that is both much finer and balanced.

Claims (3)

 1 / Process for the production of a "tourons" type confectionery, which consists in producing an aerated dough, by cooking a syrup consisting essentially of sugar, glucose, which is incorporated into a mixture of whipped egg whites snow and honey, this paste then being added with solid elements comprising candied oranges and roasted almonds, the mixture then being spread out inside molds and, after cooling, the molded blocks being cut and conditioned, caactéris en than:  - the candied oranges incorporated inside the airy dough are cut into the form of small cubes between three and five millimeters in size;  - when incorporated, a moisture-retaining product is combined with the mixture  - the almonds are pruned and roasted;  - cooking and cooling are carried out to different degrees;  - the final mixing is carried out at very low speed and;  - After mixing, the composition is left to stand for a rest period shorter than that used for the manufacture of a conventional turret.  2 / A method according to claim 1, characterized in that the moisture retentor incorporated into the composition is about 8% relative to the weight of the candied oranges.  3 / Method according to one of claims 1 to 2, characterized in that the percentage of candied oranges entering the composition is of the order of 27% and the percentage of almonds of 14% by weight of the total weight.