RU1780691C - Method of producing cream bonbons - Google Patents

Abstract

Usage: the invention relates to the food (confectionery) industry, and in particular to the technology for the production of fondant sweets. SUBSTANCE: method for producing fondant sweets involves preparing syrup from sugar and an anti-crystallizer, introducing prescription components into the syrup, boiling fondant syrup, knocking down fondant mass, obtaining candy fondant mass and forming candy bodies. A mixture of molasses and brewer's sedimentary yeast and starch syrup at a ratio of 1.0: 5-1.0: 6.0 heat-treated for 1.5-2.0 hours and a temperature of 120 120 ° C is used as an anti-crystallizer. . The anti-crystallizer is added in an amount of 2.0-18% solids to sugar weight. The fondant syrup is boiled until a final temperature of 114-120C is reached. 1 table. Yo

Description

The invention relates to the food (confectionery) industry, and in particular to a technology for producing fondant sweets.

A known method for the production of fondant, involving boiling sugar syrup, introducing into the resulting syrup anti-crystallizer and other prescription components and knocking the mixture for 5-7 minutes As an additional anti-crystallizer, an emulsion is used, obtained by grinding vegetables fried in vegetable oil (carrots, beets) and introduced into sugar syrup at the end of the kneading step in the amount of 10-12% of the total weight of the mixture.

The disadvantage of this method is that the quality of the products obtained is low. In addition to molasses, an emulsion is also used as an anti-crystallizer, which can be used only with a batch process for preparing fondant.

The closest technical solution to the proposed one is a method for producing fondant sweets, which includes preparing syrup from sugar and an anti-crystallizer, introducing prescription components into the syrup, boiling the fondant syrup, knocking down the fondant mass, preparing the candy fondant mass and forming the candy bodies.

The disadvantage of this method is that the obtained fondant candies dry quickly during storage and become stale. Unglazed cases dry out especially quickly (within 3-5 days). The drying of the lipstick is caused by the loss of moisture in the liquid phase, which causes partial crystallization of sucrose and its transition to the solid phase. At the beginning of drying, white spots appear on the surface and inside the shells, and then the entire shell turns into a densely cemented solid

unpleasant taste. The more molasses and reducing Sugars are included in the candy formulation, the more liquid phase in the lipstick and the faster the products dry during storage. Moreover, molasses are scarce and expensive raw materials.

The aim of the invention is to improve the quality of the finished product, increase the shelf life.

To achieve this goal in the proposed method for the production of fondant sweets, which includes preparing syrup from sugar and an anti-crystallizer, introducing prescription components into the syrup, boiling fondant syrup, kneading fondant, obtaining candy fondant and forming candy bodies, heat-treated for 1 time is used as an anti-crystallizer , 5-2.0 hours and a temperature of 115-120 ° C. A mixture of beer sedimentary yeast and starch syrup at a ratio of 1.0: 5-1.0: 6.0, while the crystallizer is introduced in an amount of 2 , 0-18% solids to the sugar mass, and fondant syrup is boiled until a final temperature of 114-120 ° C is reached.

The method is carried out as follows. First, a heat-treated mixture of molasses and brewer's sedimentary yeast is prepared. The flask and beer sedimentary yeast in the ratio (5-6): 1 are loaded into a container with a stirrer and a heat exchange jacket, heated to a temperature of 115-120 ° C and kept at this temperature for 1.5-2 hours. During the heat treatment, melanoidins are formed and other products that have hydrophilic properties and, as a result, delay moisture loss by fondant candies and allow an increase in their shelf life.

The prepared mixture, i.e. the resulting new product may be stored for a long time.

Sugar and a heat-treated mixture in the amount of 2.3-18.0% of dry matter to the mass of sugar on existing equipment are dosed into a mixer or cooker. Water is also dosed there. The recipe mixture is boiled to a mass fraction of solids of 78-80%. The rest of the recipe ingredients (milk, fruit-puree, etc.) are added to the resulting syrup and increased to a final temperature of 114-120 ° C.

In order to obtain products of higher quality, the fondant syrup is rationally boiled to a final temperature of 114-115 ° C. The quality of the lipstick obtained from such a syrup is high, the body of sweets have a sufficiently strong structure necessary for their transportation and wrapping.

The fondant syrup is knocked down and get fondant. Prescription additives (tart, acid, essence, etc.) are added to the fondant mass and a candy fondant mass is obtained which is tempered and fed to molding. The resulting enclosures are lined up and wrapped or stacked in boxes.

The cooking process is carried out on existing equipment. The quality of the fondant is improved since the viscosity of fondant syrup prepared using a heat-treated mixture of beer sedimentary yeast and starch syrup is significantly higher than the viscosity of fondant syrup prepared using molasses. It also makes it possible to boil fondant syrup to a lower temperature, which, with high quality lipstick, allows an increase in its yield. The shelf life of the products is increased, since during the heat treatment of a mixture of molasses and beer sedimentary yeast, which are

protein cells, the process of interaction of monosaccharides of molasses and their hydrolysis products occurs. a with amino acids and proteins, with a free amine group, i.e., malanoidin formation process.

Melanoidins and other formed products have significant water-absorbing and water-holding ability. When storing products, they delay the loss of moisture of lipstick and such

In this way, sweets are protected from drying out (staling).

As a proof of the advantages of our method in comparison with the prototype, experimental

the data given in the table.

The table shows that the fondant mass prepared by the proposed method is more finely dispersed, that is, its quality is higher (the size of 86.4% sucrose crystals

does not exceed 10 microns) than the fondant mass prepared according to the known method. It is well formed, the body of sweets has sufficient strength necessary for transportation and wrapping.

Products obtained by the proposed method are significantly more stable during storage than prepared by the known method. Within 30 days of storage, their humidity and dispersion

practically unchanged, they were fresh, soft, had a pleasant delicate taste. while products prepared by a known method, after 10 days

storage completely lost their presentation

were dense, coarsely dispersed (the size of 79% sucrose crystals was up to 30 microns), with white spots on the surface and inside the candy bodies.

The product obtained by heat treatment of a mixture of molasses and beer sedimentary yeast as an anti-crystallizer can be used in the production of all varieties of fondant sweets. As an example, any uniform formulation may be taken.

Example 1. According to the unified recipe No. 47 candy Snezhka sugar in an amount of 826.87 kg and heat-treated for 1.5 hours at a temperature of 115 ° C, a mixture of molasses and beer sedimentary yeast in a ratio of 5: 1 (mass fraction of solids in the product 78%) are dosed in varying amounts into a mixer or cooker. 248 liters of water are dosed there. The recipe mixture is boiled to a mass fraction of solids of 78-80%. 28.5 kg of raspberry puree are added to the resulting syrup and boiled to a final temperature of 114 ° C. The resulting syrup is knocked down and get fondant. At 1018. 12 kg of lipstick were added 11.95 kg of alcohol, 1.6 kg of the essence of North Raspberry, 0.10 kg of menthol, tempered and formed. The optimal dosage is 21.19-190 kg of a heat-treated mixture of molasses and beer sedimentary yeast, since the size of 85-86.4% of sucrose crystals in fondant did not exceed 10 microns, it was plastic, well formed, i.e. fondant received high quality. The candy bodies had sufficient strength and, when stored for 30 days at room temperature, their dispersion changed very slightly, i.e. they practically did not dry out, were fresh, had a pleasant delicate taste. With a decrease in the dosage of the heat-treated mixture to 5.29 kg, the fondant syrups were sugared during boiling and became unsuitable for further process control. With the increase in the heat-treated mixture of molasses and beer sedimentary yeast to 212 kg, the viscosity of fondant syrups increased significantly, which made the process of boiling and knocking them difficult, and the fondant mass was poorly formed.

Example 2. According to the unified recipe Ms 47, Snezhok sweets, sugar in an amount of 826.87 kg and heat-treated for 1.5 hours at a temperature of 115 ° -C mixture of molasses and beer sedimentary yeast in a ratio of 5: 1 (mass fraction of solids in 78% of the product) in various quantities are dosed into a mixer or cooking

apparatus. 249 liters of water are dosed there. The recipe mixture is boiled to a mass fraction of solids of 78-80%. 28.5 kg of raspberry puree is added to the resulting syrup and boiled to a final temperature of 120 ° C. The resulting syrup is knocked down and get fondant. On 1018.12 kg of lipstick, 11.95 kg of alcohol, 1.6 kg of Severnaya raspberry essence, 0.10 kg of menthol are added, tempered and formed. The optimal dosage is 21.19-190.0 kg of a heat-treated mixture of molasses and brewer's sedimentary yeast, since the size of 85-86.4% of sucrose crystals in fondant ma, sce did not exceed 10 microns and for 30 days the candies were fresh did not dry out.

Example 3. According to the unified recipe No. 47, Snezhok sweets, sugar in an amount of 826.87 kg and a heat-treated mixture for 1.5 hours at a temperature of 120 ° С a mixture of molasses and beer sedimentary yeast in a ratio of 5: 1 (mass fraction of solids in product 78%) in various quantities are dosed into a mixer or cooker. 249 liters of water are dosed there. The recipe mixture is boiled to a mass fraction of solids of 78-80%. 28.5 kg of raspberry puree are added to the resulting syrup and boiled to a final temperature of 114 ° C. The resulting syrup is knocked down and get fondant. For 1018.12 kg of lipstick, 11.95 kg of alcohol, 1.6 kg of the essence of Northern Raspberry, 0.10 kg of menthol are added, tempered and formed. The data characterizing the quality and preservation of fondant sweets are shown in Table 3, which shows that the dosage of 21.19-190 kg of a heat-treated mixture of molasses and beer sedimentary yeast is optimal, since the size of 85-86.4% of sucrose crystals in fondant weight did not exceed 10 microns and within 30 days the candies did not dry.

Example 4. According to the unified recipe number 47, candy Snezhok, sugar in an amount of 826.87 kg All other components are taken in the above amounts. Fondant syrup is boiled to a final temperature of 120 ° C. The optimal dosage is 21.19-190 kg of a heat-treated mixture of molasses and beer sedimentary yeast, since the size of 85-86.4% of sucrose crystals did not exceed 10 microns and within 30 days the candies were fresh and not stained.

Example 5. According to the unified recipe number 47, candy Snezhok, sugar in the amount of 826.87 kg. All other components are similar to the previous examples. Duration of heat treatment of a mixture of molasses and brewer's sedimentary yeast 2 hours. Lipstick 7 17806918

boiled syrup is boiled to a final temperature, boiled to a final temperature of 114 ° C.

tours 114 ° C. The optimal dosage is. The optimal dosage is 21.19-190

rivka 21.19-190 kg of heat-treated kg of heat-treated mixture,

a mixture of molasses and beer sedimentary yeast, Example 11. Sweets were prepared according

since the size of 85-86.4% crystals of saha-5 is the unified formulation of Snezhok,

roses did not exceed 10 microns and for 30 years, data characterizing the quality of fondant sweets retained their freshness. yes when boiling fondant syrup up to

Example 6. According to a unified different final temperature, dosage No. 47, Snezhok candy, all re-ke 21.19 kg heat-treated for 1.5

the chain components are taken in the same co-10 hours at a temperature of 115 ° C mixture of molasses and

foliage as in the previous examples. beer sedimentary yeast in the ratio

When the duration of heat treatment of the mixture is 5: 1 (mass fraction of solids in the product

within 2 hours, fondant syrup is boiled78%) indicate that the optimum temperature of the final temperature is 120 ° C. Data, boiling temperature characterizing the quality and preservation of -15 cadom syrup 114-120 ° C. Down

the range of fondant sweets is given in the table of the final boiling temperature up to 112 ° С

6 which shows that the optimal vl-fondant syrup did not reach the state; the dosage of 21.19-190 g of heat-treating and lipstick formation is reached.

This mixture of molasses and beer sediment did not occur. With increasing ultimate

yeast, since the size of 85-86.4% crystal-20 boiling temperature of fondant syrup

 fishing for sucrose in fondant is not higher than 120 ° C, it was very viscous,

was 10 microns and for 30 days the candy process of lipstick formation lasted a long time,

almost no stale. the quality of the fondant was low, she

Example 7. On the unified practically not formed,

recipe number 47, candy Snowball, sugar and 25 Example 2. Candies were prepared by

all prescription components are taken in the same unified recipe Snowball,

quantities, as in the previous examples. Data. characterizing the quality of lipstick

Heat-treated for 1.5 hours, when boiling the fondant syrup to a temperature of 115 ° C, a mixture of molasses and beer beer at a specific final temperature, dosage

dairy yeast in a ratio of 6: 130 190 kg heat-treated for 1.5 hours

(mass fraction of solids in the product at a temperature of 115 ° C, a mixture of molasses and beer 78%) is introduced in various quantities. Total sedimentary yeast in a ratio of 5: 1

boiled syrup to a temperature testify that the optimal (final) temperature is 114 ° C. The final boiling point is optimal.

dosage 21.19-190 kg heat-treated35 114-120 ° C.

a mixture of molasses and brewer's sedimentary yeast, Example 13. Data characterizing so lipstick obtained the highest quality lipstick when boiling no-quality and did not stale for 30 days syrup until various final days. temperature, dosage 21.19 kg thermo Example 8. According to unified40, worked for 2 hours at temperature No. 47, Snezhok candy, all 115 ° С mixture of molasses and beer chain components are taken in those quantitative sedimentary yeast in a ratio of 5: 1, as in the previous ones examples. that optimal temperature - Heat-treated for 1.5 hours, the final boiling temperature is 115 ° С, the mixture of molasses and beer wasp-45 fondant syrup 114-120 ° С. dough yeast in a ratio of 6: 1 Example 14. The data characterizing- (mass fraction of solids in the product quality of lipstick when boiled at 78%) are introduced in various quantities. Mid-syrup to a different final fluff syrup is boiled to a final tempera- ture, dosage of 190 kg of thermal temperature 120 ° С. The optimal dosage is 50 botanicals for 2 hours at a temperature of 21.19-190 kg heat-treated 115 ° C mixture of molasses and beer sedimentary mixture. The ratio of yeast in a 5: 1 ratio to the certificate is Example 9. They unify that the optimal treatment is No. 47, sweets Snowball, all re-on the temperature of boiling fondant

chain components are taken in the same quantity-55 syrup 114-120 ° C.

as in the previous examples. Example 15. Data characterizing a heat-treated for 1.5 hours with the quality of the lipstick when boiling at a temperature of 120 ° C a mixture of molasses and beer wasp-syrup to a different final

dairy yeast in a ratio of 6: 1 input of temperature, dosage of 21.19 kg, thermal envelope of various quantities. Fondant syrup for 1.5 hours at temperature

A 115 ° C mixture of molasses and beer sedimentary yeast in a 6: 1 ratio indicates that the final boiling point of the fondant syrup is 114-120 ° C.

The proposed method for the preparation of fondant sweets allows to improve the quality of the finished product and increase its shelf life.

Claims (1)

SUMMARY OF THE INVENTION A method for producing fondant sweets, comprising preparing a syrup from sugar and an anti-crystallizer, introducing prescription components into the syrup, boiling the fondant syrup, kneading the fondant mass, producing the candy fondant mass and forming the candy bodies. what. in order to improve the quality of the finished product and increase its shelf life, a heat-treated mixture of beer sedimentary yeast and starch syrup at a temperature of 115-120 ° C is used as an anti-crystallizer their ratio of 1.0: 5.0-1.0: 6.0, while the anti-crystallizer is introduced in an amount of 2.0 to 18.0% solids to sugar, and fondant is boiled until a final temperature of 114120 ° C is reached. .