LV11420B - Soft caramel and method of producing thereof - Google Patents

Abstract

Soft caramel has sugar, starch syrup, victual gelatin, vegetable oil, citric acid, lecithin, aromatic substances and water in the following mass percentage ratios: sugar 40-50, starch syrup 40-50, victual gelatin 0.5-1.5, vegetable oil 5-10, citric acid 0.5-1.5, lecithin 0.05-0.2, aromatic substances 0.05-0.5 and the rest is water. In the production of soft caramel, the sugar-starch syrup is made, boiling it at a temperature of 114 - 122 degrees C, it is kept in a vacuum at this temperature, and while it is hot other components of the recipe are added and whipped into a hot mass of soft caramel.

Description

The present invention relates to the confectionery industry, and more particularly to the production of sugar-containing confectionery.

Toffee / 1 / is a type of milk candy and contains milk, sugar, starch syrup, fat and spices (flavorings). These irises are made by boiling the mass of the recipe, cooling it and forming the irises.

However, irises have a fairly homogeneous taste and sticky consistency, and are relatively difficult to eat because they stick to their teeth.

The closest technical invention to a proposed invention is a gelatin based confectionery / 2 / containing sugar, gelatin, citric acid, egg white, alcohol-water aromatic essence and water at the following percentages by weight:

sugar 59 ... 61;

edible gelatin 8.7 ... 9.5;

citric acid 1.6 ... 1.9;

egg white 5.9 ... 6.1;

alcohol-water aromatic essence 1.4 ... 2.2;

water · - rest.

The method of making this gelatin-based confectionery includes making sugar syrup from sugar, water and citric acid, cooling the syrup, mixing it with egg white and foaming until homogenous, adding modified gelatin with aromatic essence additives and homogenizing until homogenous. , in the form of moldings.

The resulting pastry has a gum-like consistency and does not stick to the teeth. However, this product must be chewed long before it dissolves. In addition, this product does not have a sufficiently long shelf-life, as the egg white contained in the recipe is also poorly stored in foamed form.

The technical object of the invention is to develop a new type of soft caramel confectionery having a specific fine-sponge consistency, good organoleptic properties and a long shelf life.

In a known confectionery product containing sugar, edible gelatin, citric acid, flavoring and water, starch syrup, vegetable fat and lecithin are additionally added at the following weight percentages:

sugar 40 ... 50; starch syrup 40 ... 50; edible gelatine 0.5 ... 1.5; vegetable fat 5 to 10; citric acid 0.5 ... 1.5: lecithin 0.05 ... 0.2: flavorings 0.05 ... 0.5: water - the rest of.

The caramel content of the composition described above may be partly in the form of powdered sugar at the following proportions by weight:

granulated sugar 38 ... 40; powdered sugar 2 ... 10, · starch syrup 40 ... 50; edible gelatine 0.5 ... 1.5; vegetable fat 5 to 10; citric acid 0.5 ... 1.5; lecithin 0.05-0.2; flavorings 0.05 to 0.5; water - the rest of.

For the production of the described soft caramel according to a known process, which comprises making sugar syrup, mixing the ingredients of the formula and whipping the resulting mass, the sugar-starch syrup is prepared and vacuum-dried at 114-122 ° C. hot soft caramel mass.

It offers both a new recipe and a new pastry-making technique that allows you to get a new kind of soft caramel. Basic part of the recipe: Sugar - starch syrup is a basic ingredient in caramel production, but the soft caramel offered has a higher proportion of starch syrup. The experimentally selected composition of the components makes it possible to obtain soft caramel with a specific fine-sponge consistency.

Powdered Sugar Additive provides faster formation of fine porous structure.

Vacuuming the sugar-starch syrup during boiling prevents it from burning; reduces the time required for the process, preserves the organoleptic properties of the syrup (color, smell, taste).

Foaming of hot sugar - starch syrup and the addition of additives to this hot mass is unconventional in the confectionery industry.

The resulting soft caramel has good organoleptic properties, a specific, fine, spongy, airy consistency, it does not stick to the teeth, and it is provided by its composition and production method.

Example 1:

For the production of 1000 kg soft caramel, the following components shall be taken as kg

sugar 430;

starch syrup 430;

edible gelatine 10;

vegetable fat 70;

citric acid 8;

lecithin 2;

flavorings 2;

water 48.

In an open boiler, make sugar - starch syrup from 430 kg sugar, 48 kg water and 430 kg starch syrup. From this sugar - starch syrup boil the soft caramel mass at 114 ° C for 4 minutes under vacuum. Add to the hot mass 10 kg of edible gelatin, 70 kg of vegetable fat, 8 kg of citric acid, 2 kg of lecithin and 2 kg of flavor, whisk until smooth. The soft caramel mass is cooled and molded in a molding machine.

Example 2:

For the production of 1000 kg of soft caramel, 380 kg of sugar and 50 kg of powdered sugar, the other components as in example 1, are taken.

The proposed method is carried out analogously to Example 1. The icing sugar is added during the foaming of the soft caramel mass.

The resulting soft caramel has a sufficiently long shelf life of 6 months. It has good organoleptic properties, has a specific, fine-sponge consistency, does not stick to the teeth, dissolves completely in the mouth within minutes.

Expertise sources of information

1.> KypaBneBa E.l / 1. KopMaHOB C.l / 1., ToKapee Π.1 / 1. TexHonornH KOHflMTepcKoro npon3BOflCTBa. MocKBa; IlmueBafl npoMbiuneHHOCTb, c. 240 - 247.

2. LV Pat. 5364, SIK A 23 G 3/00, 1994. No. 1, Ip. 12, (prototype).

Claims (3)

INVENTION FORMULA 1. Soft caramel containing sugar, edible gelatine, citric acid, flavorings and water is characterized by the addition of starch syrup, vegetable fat and lecithin in the following proportions: sugar 40 ... 50; starch syrup edible gelatin vegetable fat citric acid lecithin flavorings water 40 .. .50; 0.5 ... 1.5: 5 ..10; 0.5 ... 1.5; 0.05 ... ΟΛΟ, 05 ... 0.5; - the rest of. 2. Soft caramel according to claim 1, characterized in that it contains a portion of sugar in the form of powdered sugar at the following proportions by weight: granulated sugar 38 ... 40; powdered sugar starch syrup edible gelatin vegetable fat citric acid lecithin flavorings water 2 ... 10; 40 .. .50; 0.5 ... 1.5; 5 ..10; 0.5 ... 1.5; 0.05-0.2; 0.05 to 0.5; - the rest of. 3. Soft caramel after 1 or 2 p. The production method, which involves making sugar syrup, mixing the ingredients of the recipe and whipping and forming the resulting mass, is different from preparing the sugar-starch syrup, vacuuming it at 114 ° C to 122 ° C, and adding the other components of the recipe to hot sugar. starch syrup and foam hot soft caramel mass.