LV11094B - Glazed sticks - Google Patents

Abstract

Vitaminized sweet sticks consist of marzipan mass and coating. As a source of vitamin C, they contain rose hip syrup.

Description

GLAZED CONFECTIONERY BARS

The invention relates to the food industry and can be used in confectionery factories as well as in other companies for the production of marzipan products, such as glazed confectionery sticks with natural vitamin C.

There is a known mass of marzipan, for example, after the short SS aut. circ.

No. I768III, ISK ⁵ A23G 3/00, 1992, consisting of a sugar-containing component, a flavoring and an aromatic component and a protein supplement. As a protein additive, pastry and grain crops are used as a substitute for nuts in this mass.

The disadvantage of these known marzipan products is that replacing nuts with legume crops results in a loss of nuts' taste and nutritional qualities, which impairs the quality of the products.

Marzipan articles are also known, e.g. Sbornik Recipe Confetti i Iris, Moscow, 1986, pp. 236-238. (prototype) containing sugar - containing components and crushed nuts.

The disadvantage of the known marzipan products is that they contain very few natural vitamins and do not provide a sufficiently wide range of such products and variety of flavors.

The object of the invention is to expand the range of marzipan products and to improve their taste properties by supplementing them with natural vitamin content.

The object of the invention is achieved by the fact that the glazed confectionery sticks containing the marzipan pulp, containing the sugar components, the protein supplement in the form of crushed nuts, the flavoring and aromatic components, and the coating glaze according to the invention, as a preservative - alcohol, but as a flavoring and aromatic component - skimmed milk powder,

- 2 burnt sugars, crushed wafers with addition of rosehip syrup and fat component - butter with the following proportions, by weight:

powdered sugar 20.63 - 21.69 dried nuts 10.56 - 11.00 skimmed milk powder 3.96 - 4.12 burned sugar 2.64 - 2.75 rosehip syrup 9.25 - 9.62 roasted chopped nuts 10.56 - 11.00 alcohol 0.768 - 0.799 butter 1.62-1.69 shredded waffle leaves 13.00 - 15.54 glaze the rest of.

Glazed vitaminized pastry sticks have an elongated stick shape with a weight of one stick, for example 50-33 g.

Each wand contains, on average, 0.04% of the natural vitamin 0 'contained in rosehip syrup.

Pastry sticks are made from marzipan, to which the other ingredients are added according to the recipe.

Example.

Glazed vitaminized confectionery sticks are made with the following ingredients in the mass formula, kg per I ton:

powdered sugar 230.88 dried nuts 117.63 skimmed milk powder 44.11 burnt sugar 29.41 rosehip syrup 102.94 roasted chopped nuts 117.64 alcohol 3.55 butter 18.07 crushed wafers 144.77

The rest of the pastry stick mass is made up of glaze. The process of making vitaminized pastry sticks is as follows. First, grind the dried nuts and mix with the skimmed-milk powder. The mass is then placed in a mixing machine and 1/3 of the icing sugar is added

ΙΟ

- 3 volumes of butter and stir for 7-10 minutes, supplying steam to the machine at a pressure of 2-5 atm. Boil the mass for 35-45 minutes. When the mass has cooled to 5 ° to 7 ° C, it is removed from the mixing machine. Return the completely cooled mass to the mixing machine and gradually add the remaining amount of icing sugar, burnt or browned sugar, rosehip syrup, crushed roasted nuts, alcohol, crushed wafers and stir until the mass is ready to form. The created sticks are covered with a glaze.

The offered vitaminized confectionery sticks with the proposed composition are intended for industrial manufacture in the confectionery factories, ensuring the expansion of the assortment and the development of significant flavors and health properties.

Claims (1)

INVENTION FORMULA Glazed confectionery sticks consisting of marzipan, containing added sugar components such as powdered sugar, protein in the form of crushed nuts, flavoring and aromatic components, and coating glaze, differ preservative - alcohol, but as flavoring and aromatic components - skimmed milk powder, burnt sugar, crushed waffle leaves, additionally containing rosehip syrup and fat component - butter in the following proportions, by weight: powdered sugar dried nuts skimmed milk powder burned sugar rose syrup roasted-chopped nuts alcohol butter chopped waffle glaze 20.65 - 21.69 10.56 - 11.00 5.96 - 4.12 2.64 - 2.75 9.25 - 9.62 10.56 - 11.00 0.768 - 0.799 1.62 - 1 , 69 15.00 - 13.54 Rest.