RU1829904C - Process for production of candies - Google Patents

Abstract

The invention relates to the food industry, in particular to its confectionery industry. The purpose of the invention is to reduce the cost and increase the shelf life of sweets. The method is carried out in the following order: corn flour is dried at a temperature of 120-130 ° C until a moisture content of 5-7% is reached and it is mixed in an amount of 14.2-14.4% of the total weight of the recipe components with powdered sugar, dry milk and part of the fat prescribed by the recipe. The resulting mixture is crushed, the remaining fat is introduced into it and crushed. An aromatic substance is introduced at the end of the warm-up. The resulting mass is formed by extrusion in the form of rectangular bundles, which are pre-cooled for 6-8 minutes and then cut into candy bodies, which are cooled at 6-8 ° C for 3-4 minutes and glazed. After cooling, the candy bodies are wrapped and packaged. 2 tab. with C

Description

The invention relates to the food industry, in particular to its confectionery industry.

The purpose of the invention is to reduce the cost and increase the shelf life of sweets.

The method is carried out in the following order: corn flour is dried and mixed with powdered sugar, milk powder and part of the confectionery fat. The resulting mixture is crushed, the remaining part of the fat is introduced into it and crushed. At the end of the warm-up, vanilla essence is introduced, the resulting candy mass is molded, the candy bodies are wrapped and packaged.

The implementation of the method is illustrated by the following examples.

Example 1. Corn flour is dried in electric pans for 35 min at 120 ° C to a moisture content of 7%. Take 373.12 kg (49.7%) of powdered sugar, 106.88 kg (14.2%) of cornmeal, 193.35 kg (25.7%) of confectionery fat, 75.22 kg (10.21%) milk powder, 1.42 kg of vanilla essence (0.10%).

Powdered sugar, cornmeal, milk powder and 2/3 of the confectionery fat are loaded into a melanger and processed for 15 minutes. The resulting mass is introduced into a batch mixer and processed for 15 minutes with the addition of the remaining confectionery fat. Vanilla essence is administered 10 minutes before the end of the kneading. Tempered

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and the kneaded mass with a temperature of 30 ° C is discharged from the mixing machine and fed to the molding machine for molding, squeezed onto a conveyor belt in the form of continuous bundles of rectangular cross section without cracks and irregularities. Then the tows are cooled in a cooling cabinet for 6 minutes at 8 ° C. Cooled tows are cut with a guillotine knife and to obtain candy bodies, which are again cooled in a cabinet for 3 minutes at b ° C. Finished cases are cooled in a cabinet at 8 ° C for 5 minutes, then served on a distribution conveyor and wrapping and packaging.

EXAMPLE 2 Fine cornmeal is dried in electric pans with stirring by the blades for 40 minutes at 130 ° C until a moisture content of 5% is reached. They take 373.88 kg (49.8%) of powdered sugar, 107.62 kg (14.4%) of cornmeal, 193.65 kg (25.8%) of confectionery fat, 73.27 kg (9.79%) of dry milk and 1.57 kg (0.21%) of vanilla essence. The dry components and 2/3 of the confectionery fat are loaded into a melanger, crushed and mixed. The resulting mass is introduced into a batch mixer and processed for 20 minutes with the addition of the remaining amount of confectionery fat. Vanilla essence is administered 10 minutes before the end of the kneading. The finished mass with a temperature of 33 ° C is discharged from the mixer and fed to the molding, squeezed onto a conveyor belt in the form of continuous bundles of rectangular cross section. The bundles are then fed to a cooling cabinet for cooling for 8 minutes at 10 ° C. Chilled tows are cut with a guillotine knife. Then it is again cooled in a cabinet for 4 minutes at 8 ° C. Finished cases are glazed and again cooled in a cabinet at 10 ° C for 6 minutes. Then the candies are sent for wrapping and packaging,

Example 3. Corn flour is pre-dried in electric pans for 37 min at 125 ° C to a moisture content of 6%. To prepare the mass, they take 368.95 kg (49.8%) of powdered sugar, 105.83 kg (14.3%) of corn flour, 191.66 kg (25.8%) of confectionery fat, 73.61 kg (9, 9%) milk powder, 1.46 kg (0.2%) of vanilla essence. Powdered sugar, cornmeal, milk powder and 2/3 of confectionery fat are loaded into a melanger, crushed and kneaded. The resulting mass is processed in a batch mixer for 20 minutes with the remaining amount of fat added. 10 minutes before the end of the mixing, vanilla essence is introduced. Cooked

the mass with a temperature of 32 ° C is discharged from the mix machine and fed into the funnel of the molding machine. The mass is squeezed onto the conveyor belt in the form of continuous bundles of rectangular cross section without cracks and irregularities. Then, the bundles are cooled in a cooling cabinet for 7 min at 9 ° C, and the cooled bundles are cut with a guillotine knife. Then cooled again in

the cabinet for 3 minutes at 7 ° C, the finished shells are glazed and again cooled in the cabinet at 9 ° C for 5 minutes. Then, through the distribution conveyor, sweets are served for wrapping and packaging.

5 PRI me R 4. The method is carried out in the same way as in example 3, only medium-ground corn flour is used.

Example 5, The method is carried out in the same manner as in Example 3, only using wallpaper corn flour.

Example 6. The method is carried out as in example 1, only candy cases after cooling are coated with chocolate and cooled at a temperature of 8 ° C

5 for 5 minutes

Example 7. The method is carried out in the same manner as in Example 2, only the candy bodies after cooling are glazed and cooled for 6 minutes at 10 ° C.

0 This method of manufacturing candy bodies by using cornmeal as a corn product eliminates a scarce imported product, cocoa powder, from the recipe. Cooked corn flour contains fat up to 3% and up to 85% carbohydrates, has better technological properties compared to crushed corn sticks, mixes well with other prescription components, forming a homogeneous mass. The mass is sufficiently plastic to obtain bundles and has sufficient brittleness in the finished bodies, which allows to obtain products with high quality indicators

5 and increase their shelf life by obtaining the optimal mass structure,

Pre-drying the flour to golden yellow for 35 - 40 minutes at a temperature of 120 - 130 ° C to

0 humidity of 5 - 7% gives it a pleasant taste, color and aroma, improves technological properties, helps preserve the original properties of sweets for a long time. Drying over

5 less than 35 minutes does not make it possible to obtain the required qualities of the flour; with a longer process over 40 minutes, its palatability deteriorates, and the quality and shelf life of the candies decreases. The temperature range of 120-130 ° C, during which

drying allows to obtain the necessary technological properties, which in the long run helps to reduce the cost of mixing the components; i.e., reducing the cost of producing sweets, as well as improving the quality of products and increasing the shelf life.

When drying at a temperature of less than 120 ° C, the necessary moisture and organoleptic properties are not provided, at a temperature of more than 130 ° C the flour burns out and acquires an unpleasant aftertaste. Heat treatment until the moisture content of the flour reaches 5 - 7% increases the manufacturability of processing it in the process of mixing the mass. At greater or lesser moisture, its ability to mix with prescription components is impaired, shelf life and gustatory quality are reduced. The cost of preparing the mass increases, which increases the cost of production.

Pre-drying of the flour is carried out in non-frying pans, the process is simple, does not require significant additional costs. The use of crushed corn sticks in the known method is expensive, since the sticks are first obtained from corn grits by extrusion, and then crushed. The production of sticks is carried out on special extruder equipment, so the costs for this process, as well as for grinding the sticks, are necessary. This is due to costly energy consumption. When receiving sticks from another manufacturer, it is necessary to stockpile this product so that it does not depend on supplies, and storing sticks requires certain conditions to be met, since this product is very sensitive, for example, to humidity, which increases the fragility of it - for others properties and requires additional heat treatment, drying, which affects the cost of production. Crushed sticks in particle size exceed the particle size of flour, which affects the quality of mixing the mass, requires additional mixing, and therefore additional costs. The use of corn flour provides a more homogeneous mass than with corn sticks, which ultimately affects the quality and duration of the sweets.

The cooling of the obtained bundles provides a better process for preparing the bundles for cutting and subsequent processing steps. The first stage is carried out before cutting the bundles for 6-8 minutes at

temperature 8 - 10 ° С. This cooling helps to stabilize the mass of bundles, maintaining their shape. At temperatures above 10 ° C, the tows may become loose and form poorly during subsequent cutting. Lowering the temperature below 8 ° C makes the bundles brittle, brittle, and when cut, they can crumble, which affects the quality of the candies. A second cooling step at a temperature of 6-8 ° C is carried out for 3-4 minutes after cutting. Two-stage cooling contributes to the good stabilization of fats and the preservation of the mass structure of the casings, which improves the shelf life of the products. In addition, re-cooling of the housings facilitates their wrapping, as well as the glazing process. The housings do not adhere to the wrappers that fit the unglazed housings evenly and tightly, the product has a good appearance and does not crumble when unfolded. When glazing, cooling in these modes promotes high-quality coating of the shells with glaze and prevents graying of the glaze and its crumbling.

The organoleptic properties of the bodies prepared by this method remain almost unchanged during storage, since a more homogeneous mass homogeneity makes it possible to obtain bodies of the correct shape, without cracks, less brittle and less brittle than bodies, for example, with crushed corn sticks. Candy shells made with cornmeal are better sugared for the manufacture of chocolates.

Candies prepared according to this method have a longer shelf life (see Taol. 1), due to an improvement in the structure of the candy mass, a decrease in humidity and fat content.

According to the physicochemical properties, candies cribed by this method are better than candies prepared in a known manner (see table 1).

The cost of candy corn shells is much lower compared to candies made with corn pzlschkpmi. since the costs are lower for the feedstock (see table 2),

The cost of production using the proposed method is much lower than the prototype, while the use of expensive imported raw materials is excluded. K. Corn flour acts as a powdery filler (cocoa powder in the prototype) and a specific flavor component (in the prototype corn sticks) at the same time. In addition, in the prototype, it is possible to increase the cost of the process due to additional heat treatment and mechanical crushing of corn sticks. All this is reflected in the cost of production.

Thus, the use of this method of producing sweets allows to reduce their cost, to improve the quality and shelf life, due to the techniques and parameters specified in the claims, which allow to exclude the use of cocoa product, to obtain a homogeneous candy mass, to exclude a change physical and organoleptic characteristics during storage.

Formula 1. A method for the production of praline-type sweets, which involves mixing powdered sugar, a heat-treated corn product, and milk powder L-. parts of the fat provided for in the formulation, grinding the resulting mixture and introducing into

the remaining part of the fat, kneading the resulting mass, introducing an aromatic substance into it, molding the mass, cooling the resulting candy bodies, wrapping and packing them, and so on, so that, in order to reduce costs and increase shelf life storing sweets, corn flour is used as a product from corn in an amount of 14.2-14.4% of the total mass of the recipe components, and the flour is heat treated by drying it at 120-130 ° C until a moisture content of 5-7% is reached.

2. The method of pop, 1, characterized in that the molding of the mass is carried out by extrusion in the form of bundles with their subsequent cutting, while after pressing the bundles are pre-cooled for 6-8 minutes at 8 - 10 ° C, and candy bodies are cooled for 3-4 minutes at 6 - 8 ° C,

Table 1

Physico-chemical characteristics of sweets

Indicators

Content general |

go sugar,% |

Fat content, j

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Humidity Shelf life of candies, (months), unglazed j g l a gMgOBaHHjbjx j

Consumption of raw materials and its cost in the production of sweets

Famous sweets

Candy, ready- | with this method

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table 2

Continuation of the table. 2