RU2000705C1 - Paste for processing into high-sugar confectionery - Google Patents

Abstract

Usage: in the food industry, in particular confectionery. The invention will allow to obtain a new product with high palatability without the use of cocoa products, having the following composition, wt.%: Fat product 20 - 36; semi-finished product from rye 10-46; aromatic substances 0.02 - 0.1; powdered sugar the rest. To prepare the confectionery mass, rye semi-finished product is preliminarily prepared, for which the rye is fried at 130-145 °. C for 75-100 minutes, cooled to 30-40 °; C, crushed to a particle size of granulated sugar. Next, powdered sugar, semi-finished product from rye, a part of fat, aromatic substances and other recipe components depending on the type of confectionery mass are loaded into the mixer and mixed for 10-15 minutes at 45 - 55 ° C; C. The mixed mass is ground in five bead mills and fed to the conche machine. where the remaining amount of fat is introduced and kneaded at 50 to 55 °; C for at least 2 hours At the end of kneading, aromatic substances are introduced, bzlf-py

Description

The invention relates to the confectionery industry, in particular to the production of sweets, fatty glazes, caramel with filling and other types of products.

Sugar confectionery is known as sweet tiles containing icing sugar, confectionery fat, soybean phosphatide concentrate, essence, cocoa powder and block powder.

A disadvantage of the known product is that. that the use of block powder does not completely exclude cocoa powder from the formulation, since the taste and aroma of the product deteriorate.

A confectionery mass for the preparation of a sugar confectionery product is a semi-finished product of the praline type containing dried brewer's yeast and a powder obtained from pre-fried corn kernels as a protein supplement.

The disadvantage of products obtained from this semi-finished product is also the inability to exclude cocoa powder from the formulation, since the taste and aroma of the product deteriorate.

In addition, it is known to use in the manufacture of sweets powder from fried grape seeds and ground wheat in combination with confectionery fat and powdered sugar, which can also only reduce the consumption of cocoa powder, but not completely exclude the consumption of scarce and expensive raw cocoa products.

The closest technical solution to the proposed combination of features is a sugar confectionery product containing a fatty product, pre-processed vegetable raw beans, powdered sugar and aromatic substances.

A drawback of the above technical solution is that beans are used as a vegetable raw material, which has a specific taste and even the introduction of cocoa products does not eliminate the aftertaste in the products.

The technical result that can be obtained by using the proposed confectionery mass for the preparation of sugar confectionery products is to obtain a new product with high palatability without the use of cocoa products.

Sugar confectionery products obtained from a confectionery mass containing semi-finished product from rye have a pleasant aroma, good taste without extraneous odors and aftertaste. This is due to the fact that the aromatic substances of the semi-finished product from

Rye, in combination with the specific smell of confectionery fat, forms a favorable taste and aroma of new confectionery products, in contrast to products based on confectionery fat, cocoa powder, dairy products, sugar and grain raw materials.

To achieve the goal in the confectionery mass for the preparation of sugar confectionery products, including powdered sugar, a fat product, vegetable raw materials and aromatic substances, the difference is that as a vegetable raw material it contains a semi-finished product from rye, 5 obtained by frying rye with a temperature of 130-145 ° C for 75-100 minutes subsequent cooling to 30-40 ° C and grinding to a particle size equal to the particle size of granulated sugar, with 0 the following ratio of components, wt.%:

fat product 20-36

prefabricated rye 10-46

aromatic substances 0.02-0.1

5 sugar powder

Upon receipt of the fat glaze, the mass additionally contains soya phosphatide concentrate, and as a fat product - confectionery fat, vanilla essence as 0 aromatic substances, in the following ratio of components, wt.%:

confectionery fat 32-36

soybean phosphatide 5 concentrate 0.3-0.4

semi-finished product from rye 15-23 essence vanilla 0.1-0.05 powdered sugar.

Upon receipt of a filling like praline 0 for caramel, the mass additionally contains skimmed milk powder or grated roasted walnut kernel, and confectionery fat as aroma product, vanillin as aromatic substances, with the following ratio of components, wt.%: Confectionery fat20 -thirty

Skimmed milk powder or roasted walnut kernel grated 10-20 semi-finished product from rye 30-46

0 vanillin 0.02-0.03

powdered sugar

Upon receipt of praline type sweets, the mass additionally contains milk powder, roasted grated walnut kernel, soybean 5 phosphatide concentrate, and confectionery fat as vanilla product, and vanillin as aromatic substances, in the following ratio of components. wt.%:

confectionery fat 20 30

milk powder5-15

prefabricated sludge rye 10-15

roasted grated walnut kernel 5-10

soybean phosphatide concentrate 0.3-0.4

vanillin 0.02-0.03

powdered sugar,

in the latter, it is possible to reduce crushed and / or nut walnuts in an amount of 5-10% to the total mass,

Upon receipt of sweets with cream casings, the mass additionally contains dried milk, roasted grated walnut kernel, and confectionery fat as a fat product, and ananiline as aromatic substances, in the following ratio of components, wt.%: Confectionery fat28-35

roasted grated walnut kernel 4-6 rye semi-finished product

milk powder 8-13

vanillin 0.02 O.U j

powdered sugar,

upon receipt of the masses for molding Assorted sweets and sweet tiles, the mass additionally contains skimmed milk powder, soybean phosphatide concentrate, and confectionery fat as aromatic substances, vanillin, gfi in the following ratio, wt.%, as a fat product.

confectionery fat 30-36

dried powdered milk 10-15 soya phosphatide concentrate 0.3-0.4

prefabricated rye

vanillin 0.03-0.04

powdered sugar

Preparation of a confectionery mass having the following composition, wt.%: Fat product 20-3G

prefabricated rye 10-46

aromatic substance 0.02-0.1 sugar powder

Semi-finished product from rye is preliminarily prepared, for which rye is loaded into a rotary drum with an electric heater, roasted at 130-145 ° C for 75-100 min, cooled to DZO-40 ° C and crushed in a disintegrator to the size of a sechose sand.

The obtained semi-finished product from rye in an amount of 10-46%, powdered sugar, a portion of confectionery fat 20-36% of its total amount and other components, depending on the type of confectionery product, are loaded into a mixer, where they are mixed for 10-15 minutes at.

The mixed mass is crushed in p-beater mills and using the following methods: “- into a ladle machine, where the remaining amount of confectionery fat is reduced, and kneaded at 50–5 ° C for at least 2 hours.

At the end of kneading, romatic 5 substances are introduced in an amount of 0 02-0.1%.

The confectionery mass is pumped to a temperature collector, from where it is used to produce sugar confectionery.

Example. Preparation of kopditer-S oy; assy for fatty glaze, having a slsd / y composition, wt.%:

confectionery fat 3V

soybean phosphatide concentrate 0.3 5 semi-finished product from rye23

essence vanilla 0.05

powdered sugar

A semi-finished product from rye is preliminarily prepared, the day before which the rye is loaded into an instantaneous drum with an electric heater, roasted at 130 ° C for 100 microns, cooled to Chi and crushed to a particle size of welded brittle.

Next, mixed sugar is loaded with 5 powdered sugar in an amount of 41% (410 kg), rye cake mix 23% (230 kg), a portion of confectionery fat 24% (240 kg) and mixed with 15 g: c, at 50 ° С -nenn ., the mixture is fed to p-silencing at the p IV iv PO mill, and 0 edgom is sent to a bucket machine, juz to-, oT of the remaining amount of fat is F-% (50 kg) and they are sewn for 2 hours at 55 ° WITH.

This then includes soybean phosphatide 5 cct rpt in ICCTDC 0.3% (3 kg) and the remainder of the confectionery fat in an amount of 7% (70 kg); again knead for 30 minutes At the end of the stirring, the essmsi O vanilla amount of 0.05% (0 5 kg) is introduced into the resulting mass.

Glaze obtained as a new product with the use of semi-finished product from Okha has a pleasant aroma, good taste and odors and taste, and is used for glazing confectionery products

PRI me R 2. Preparation of confectionery 1 mass for fatty glaze having the following composition, wt.%; 0 / (, ir confectionery32

soybean phosphatide concentrate 0.4 semi-finished product from rye15

essence vanilla 0.1

sakhzt .a powdery.

5 Pre-cooked rye is prepared, for which rye is loaded into a rotating drum with an electric heater, roasted at 145 ° C for 75 minutes, cooled to 35 ° C and ground to granulate sugar.

Fat glaze is prepared analogously to Example 1. but the icing sugar is loaded in the mixer with the amount of 53% (530 kg), half- bobber from rye in the amount of 15% (150 KI), 4, icri. confectionery fat 24% (240 kg) and (. mixed for 15 minutes at 50 ° C. The resulting mixture is fed to a mill for grinding and then sent to a bucket machine, a portion of the remaining 3% fat is added (30 kg), soybean phosphatide concentrate in an amount of 0.4 (4 kg).

At the end of mixing, vanilla essence is added to the resulting mass in an amount of 0.1% (1 kg).

PRI me R 3. The preparation of a confectionery mass for filling type pralines for caramel, having the following composition, wt.%:

confectionery fat30

Skimmed milk powder Yu prefabricated rye46

vanillin 0.03

powdered sugar.

Pre-cooked semi-finished product from p / "and. analogously to example 1. Next, the recipe components are mixed in a mixer, where powdered sugar is loaded in an amount of 14% (140 kg), rye semi-finished product is 46% (460 kg), skimmed milk powder is 10% (100 kg, a portion of confectionery fat in an amount 25% (250 kg).

Mixing is carried out for 15 minutes at 55 ° C. The resulting mixture was ground in five-mill mills and sent to a mixing machine. where the remaining amount of confectionery fat 5% (50 kg) and vanillin in an amount of 0.03% (0.3 kg) are introduced.

Stir the mass for 2 hours at 55 ° C. The resulting filling such as pralines, as a new product using semi-finished rye, has a pleasant aroma, good taste without extraneous odors and aftertaste, and is used for the production of caramel.

PRI me R 4. The preparation of the filling type of praline for caramel has the following composition, wt.%:

confectionery fat20

roasted grated walnut kernel 20 rye semi-finished product30

vanillin 0.02

powdered sugar the rest. The filling is prepared analogously to example 3, but the semi-finished product from rye is prepared analogously to example 2, and powdered sugar in an amount of 30% (300 kg) is loaded into the mixer, the semi-finished product from rye is 30% (300 kg), the kernel of roasted grated nut 20% (200 kg), part of confectionery fat in an amount of 15% (150 kg),

Then a mix machine is introduced, leave it with an amount of confectionery fat of 5% (50 kg) and vanillin in an amount of 0.02% (0.2 kg).

The resulting filling has a pleasant aroma, good taste without extraneous odors and aftertaste.

Example 5. Preparation of a confectionery mass for the preparation of praline type sweets having the following composition. wt.%:

confectionery fat30

powdered milk5

semi-finished rye15

roasted grated walnut kernel5

soybean phosphatide concentrate 0.4

vanillin 0.02

powdered sugar

Semi-finished rye products are prepared analogously to example 1. Next, the recipe components are mixed in a mixer, where 45% (450 kg) of icing sugar, 15% rye semi-finished product, and 5% milk powder (50 kg) are loaded. ), Roasted walnut kernel grated 5% (50 kg) and the color of confectionery fat in an amount of 20% (200 kg). Mixing is carried out for 10 minutes at 45 ° C. The resulting mass is fed for grinding to a five-mill mill, and then sent to a mixing machine, where the remaining portion of fat is added 10% (100 ig), soybean phosphattide concentrate in an amount of 0.4% (l kg) and vanillin 0 , 02% (0.2 kg).

The mass is kneaded in a ladle machine at 50 ° C for 2 hours. After that, the candy mass is cooled and fed to the molding of candy bodies. The resulting praline type candy mass, as a new product using semi-finished rye product, has a pleasant aroma, good taste without extraneous odors and aftertaste, and is used to produce sweets with a praline type body.

PRI me R 6. Preparation of a confectioner mass of praline type having the following composition, msec.%:

confectionery fat20

powdered milk15

semi-finished rye10

roasted grated walnut kernel 10

soybean phosphatide concentrate 0.3 vanillin 0.03

powdered sugar.

The confectionery mass is prepared analogously to Example 5, but the semi-finished product from rye is prepared according to Example 2, and powdered sugar in an amount of 45% (450 kg), the semi-finished product from rye is 10% (100 kg), milk powder is 15% ( 150 kg) and part con

dptersky fat and the amount of 15% (150 kg)

After grinding on pgpiaalkopsy, the remaining amount of the pulp was added 5% (5P g), 0.35% phosphate pulp concentrate (3 v and 0.03% vanillin (0.3 kg).

The resulting mass has a pleasant aroMZT, KhorSHPN P, L b, CeZ:. 1 CpOi;: ..:; .;. Gikhov, used for the production of tina praline sweets,

PRI me R 7. Preparation of a confectionery mass such as pralines, having the following composition, ml /:.:

FAT COPD / Persian30

milk powder

semi-finished product: rye15

walnut jaree grated

Krupka OOKHP DRO; lePOGO5

eeeoi phosphate; Day end: i ipar G.I

VYANILINO P9

powdered sugar.

The confectionery mass is ready for analogs - but prmsou 5. I-.0 g | after grinding on n - tivalkovoy melmp .. about to introduce a twist ;; in walnuts crushed in an amount of 5% (50 kg)

The resulting mass has a poit: h, th - oohm, good y: vc bf: - extraneous sapaho: 1 and taste, use; 1 to put it on. J :: pa / v IHO.

PRI me R 8. D: 1 tl LH; H1le: -: ind.; Grsky mass such as pralines, the following and composition, and with. %:

confectionery fat20

bitch milk15

prefabricated i .s p.ui10

Hlronss grated walnut kernel 10

in a f l and d about ole 11 11

soybean phosphatage .; f Oi-puppy 0.3 vanillin

powdered sugar.

The confectionery mass of SHTORAG is analogous to Example 6, for ;; le crushing on gutivalkoyoy 1.-elg-; hts (;; h ct-v-Cn; honey t oaf-l; crushed in an amount of 10% (100 to .

The obtained -.ieccy n is used for the production of praline chip sweets.

PRIORITY 9. Preparation of confectionery mass for sweets with a cream body, having the following composition;, May%; fat kokditeiskip35

prefabricated rye. 18

powdered milk13

walnut kernel grated grated vaeylin0.03

powdered sugar

Semi-finished product i.z. is prepared analogously to the example Mixing a pg-compound component; city of destination in with: resident, where loading from sugar powder G kp;

weight .- 27 ° C

28% (2BO kg), rye semi-finished product 18% (180 kg), milk powder 13% (130 kg), walnut kernels, grated; 6% grated (60 kg) and a portion of the confectionery product amount 20% ( 200 kg).

Mix n for 10 min at 15 ° C. The resulting; .. eg; all is fed to a five-mill mill for grinding, and then the p-mex machine is sent to which the rest, -, is added. .,., .. t. h,. ,,, -.-, 1C s / G- | 50 .g}).

pinch the mass in a bucket machine with leene 2 i :. After that, candy is pressed, knocked down at a temperature of 1.a; s.1t pa molding. Received

note

When I OOHi v

FOR j

0 buso

5

0

5

0

5

5 ko: (dpt. :: em: and maese, as a new product with m semi-finished rye, has

jLioMa ;, xopoiuiiH taste without postolaxoa and bites. used

.vlsnml konjet with creamy corp -; : in p mHHHTR pg 1140 1 chtiter ;;. :: С :. for sweets with cream ksrpu - I am following .ts composition. wt%:

) 1 ogd1 .; ers a-y28

riO / r. i, nT FROM RZHI14

M: VO-, O soo voe8

l, 1.; -:;; -; .- ex, h-: arrnoe grated 4

i:,;., -, ... О, С

cav;, pi ;; -. r::, -dr; rest.

.with; ..-. ; ) th mass is ready t enalogpch-; /. The first semi-finished product from rye is ready-made.Mzru 2, and the mixer: ahdpchuyu powder in the amount of 46 yuluf Orpkat from rye 14% (140-th hes- 3% (80 kg), walnut kernel 4% (40 kg) , and part of the container, in the amount of 18% (180 kg), crushed to the mixture add part of the fat 10% 9100 kg), flavored (0.2 kg) and kneaded in a KORUJ-shaped mass has a pleasant,): s; .1 taste and used for ib; consumables with cream; m corp. p;,:. in t ai;, r 3arpv;:; r; i% (4LO ;; kg), they say, fried terex then Dog / I will leave l and 11

MOUJI

at ;;

l

pi-preparation of a confectioner for molding a candy of type i having the following composition,

stroking srskny

 o skim dry

 and Zrikzt from rye

 -. ; phosphatide concentrate

36 15 22 0.3

0,03

-h powdery.

; U. zhat from rye is ready t analogies-. Then, the mixture of ingredients and components is carried out. The icing sugar is added in quantity; K1 is 25% (260 kg), semi-finished product from rye is 22 l (2/0 kg), milk powder is both fat when; .- it is in a N / e: mix /: -:

e is fo PIO kg), part of confectionery fat

n; uver tve 20% (200 kg). Mixing food p (for 15 minutes at temperature

 (the learned arrogance is fed to a grinder to a ppsworm mill, and then fed to a bucket machine, to which they are added

 I W Uus part of confectionery fat 16%

 i kg |, special phosphatide concentration in

/ and.-h; ),. 1% And kg) vi eanichin 0.03% (0.3

)

i. h kicking mass in a) machine at

i -, S4 y the mass serves

i Fresh pastry-h

g. p1 a new product using

 i w i 5 ti Tt i help aro Of j ps juicy smells

r n, b) /.-,, h prmnnovle- i Igm L; irgi

  pm er 12 Preparation of the confectioner -if, b | h /; , sweet stumps -V and |, 1 HI next composition, May. / o i r i u1 gersg1 y g P-.I) i / -fio fat-free i | s% I1 a g from rx i15

-i, tnfif, iinn. concentrate U.04

- -, 04

il T g post.

0

5

0

P

The confectionery mass is prepared using specifically Example 11, but the semi-finished product from rye is prepared according to Example 2, and powdered sugar in an amount of 45% (450 kg), the semi-finished product from rye and 15% I (150 kg) are loaded into the mixer, milk powder fat-free 10% (10 kg) and a portion of confectionery fat in an amount of 20% (200 kg).

After grinding, the mixture is fed into a bucket machine, to which the remaining 10% fat (100 kg), soy phosphatide concentrate 0/5% and vanillin 0.04% (0.4 kg) are added.

After soaking, the mass is fed into the formation of sweet tiles,

Pochu icHHdH mass as a new product using semi; aOrchkata i.z. rye, has a reason h aroma, tears rkus f “J postpNPICH vTMTVQR and

(56) Authors of the USSR CPIUU 14g1200871 :) cl L) D 1/00,

USSR copyright certificate b 1507251, class A 23 G 3/00, 1986.

WITH . R / M-IV IV. Confectionery from non-ednicnonnogo raw materials. Kiev, Technique, 1987, p. 71.

Lvtors-Oi witness of the USSR P 120: ° 72 cl. L 230 3/00, 1O3.

o r m l a isoIrotenip

: and, 1l SHGG LL MLLSL G1, FOR COOKING

v, Koiditgsk1 1 PRODUCTS, including icing sugar, a raw product, vegetable raw materials and dromagic substances, characterized in that as

It contains plant raw material from rye semi-finished product obtained by grinding rye at 130-145 ° C for 75-100 min, then cooling it to 30-40 ° C and grinding to a particle size equal to the size of sand sugar particles, while the components in the following ratio, wt.%

Fat Product 20 36

Prefabricated rye s 10-46

Aromatic substances 0.02 - 0.1

Sugar powder

2. The confectionery mass according to claim 1, characterized in that in the preparation of the fat-containing glaze it additionally contains cherished phosphatide concentrate, confectionery fat is used as the fat product, and vanilla essence is used as aromatic substances in the following ratio of components, mes .%:

Confectionery Fat 32 - 36

Soya phosphatide concentrate 1 n „0, 3-0,4

5

5

0

5

P (l rye product 15 23

Vanilla essence 0.05 - 0.1

Sugar powder

3. Confectionery mass years. Claim 1, characterized in that when preparing the fillings such as pralines for the obtained caramel, it additionally contains cvxoe skim milk or grated grated nut kernel, and as a fat product, confectionery fat, vanilla i as aromatic substances in the following in terms of components, wt.%: Confectionery fat 20-30

Skimmed milk powder or roasted grated walnut kernel 10-20 Semi-finished product from rye 30 - 46 Vanillin 0.02 - 0.03 Sahchrna powder The rest l. The confectionery mass according to claim 1, characterized in that in the preparation of praline-type sweets it additionally contains milk powder, fried grated nut kernel, soya phosphatide concentrate, and confectionery fat as aromatic product, vanillin as aromatic substances in the following ratio components, wt.%:

13 200070514

Confectionery fat 20 - 30 Roasted grated walnut kernel 4 - 6

Powdered milk 5-15 Semi-finished product from rye, 14-18

Semi-finished product from rye 10-15; Powdered milk 8-13

5-10 roasted grated walnut kernel Vanillin 0.02-0.03

Soya phosphatide concentrate - 5 Sugar powder

Spending 0.3-0.47. Confectionery mass according to claim 1, distinct Vanillin 0.02 - 0.03 with the fact that when preparing the masses

Powdered Sugar Remaining for molding assorted sweets and

5. Confectionery mass according to claim 4, characterized by sweet tiles, it further comprises the fact that the mass additionally contains skimmed milk powder, contains crushed wafers and / or crushed phosphatide concentrate, and as a nut in an amount of 5 -May 10.%. Of the fat product - confectionery fat, in

6. Confectionery mass according to claim 1. it differs in the quality of aromatic substances - vanillin with the fact that, when preparing con-PRI, the following ratio of comonenfet with cream-based onat masses is wt.%:

additionally contains milk powder, Confectionery fat 30 - 36

fried grated walnut kernel, and as a skimmed milk powder 10-15

fat product - confectionery fat, in Semi-finished product from rye 15-22

as aromatic substances - vanillin „l Soya phosphatide concentrate with the following component ratio 0.3 - 0.4

tov, wt.%: Vanillin 0.03 - 0.04

Confectionery fat 28 - 35 Sugar powder