RU2103877C1 - Method of making candies "assorti" - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: additive prepared from some amount of stuff selected for filling and mixed with anticrystallizing conserving agents is added to filling 10-15 min before the end of tempering process carried out at 30-34 C. Antioxidizing agent is added to fat- containing filling. EFFECT: prolonged storage period of candies "Assorti" and improved properties thereof during storage. 2 cl

Description

 The invention relates to the food industry, in particular to a confectionery - and can be used for the preparation of sugar confectionery.

 A known method of manufacturing sweets of the type "Assorted", including obtaining an open chocolate shell, its cooling, filling the shell with a filling and filling the candy with chocolate mass to form a bottom (1).

 The disadvantages of this method is the limited storage of candy data and poor quality indicators due to the possibility of delamination of the chocolate shell from the filling with the formation of a crystalline structure in the filling.

The closest analogue to the problem to be solved and the technical result achieved is the production method of Assorti chocolates, which involves preparing the filling, including boiling the components and tempering the mass to obtain a fluid consistency of 30-34 ^o C, preparing the chocolate mass and forming sweets from prepared semi-finished products ( 2).

 The disadvantages of this method are the limited storage of about two months and their quality indicators are not stable enough, in terms of the possible formation of a crystalline structure during their storage.

 Moreover, when using the filling, which contains fat, it may rancid during storage, which also affects the quality indicators.

 The technical result achieved by the proposed technical solution is to increase the shelf life of "Assorted" candies and to increase their quality indicators during storage.

To achieve this technical result in the method of manufacturing sweets "Assorted", involving the preparation of the filling comprising boiling the components and tempering the mass to obtain a fluid consistency at a temperature of 30-34 ^o C, making chocolate mass and molding from prepared semi-finished sweets, 10-15 minutes before the end the tempering process in the filling is introduced an additive obtained from a portion of the mass selected from the filling mixed with anti-crystallization and preservative substances.

 In this case, when using the filling, the composition of which contains fat, an additional antioxidant substance is added to it.

 The essence of the method is illustrated by the following description of the methods of its implementation.

 After preparing the forms (cleaning and heating), the chocolate mass is poured into their cells, then the excess of the latter is removed by overturning the forms and an open shell is obtained.

In parallel, the filling is being prepared, for which the components provided for in the recipe are mixed and the mass is tempered to obtain a fluid consistency with a temperature of 30-34 ^o C.

 10-15 minutes before the end of the tempering process, an additive is added to the filling, obtained from a part of the mass taken from the filling mixed with anti-crystallization and preservative substances.

 When using the filling, which contains fat, an additional antioxidant substance is added.

 Specific examples of the method.

 The prepared filling is used for pouring into an open chilled chocolate shell. Then, after cooling, the bottom is cast. To do this, the heated chocolate mass fill the surface above the filling. After which the forms are sent for cooling.

 Example 1. After preparing the molds (cleaning and heating), the chocolate mass is poured into their cells, then the excess of the latter is removed by tipping the molds and an open shell is obtained.

In parallel, they prepare the fruit filling, for which they mix the components provided for in the recipe and temper the mass to obtain a fluid consistency of 30 ^o C.

 10 minutes before the end of the tempering process, an additive is added to the filling, obtained from a part of the mass taken from the filling mixed with anti-crystallization and preservative substances.

 The prepared filling is used for pouring into an open chilled chocolate shell. Next, the bottom is cast. To do this, the heated chocolate mass fill the surface above the filling. After which the forms are sent for cooling.

 Example 2. Carry out analogously to example 1.

 They are only preparing the filling in the form of chocolate or fondant cream, i.e. the one that contains fat.

Tempering this filling is carried out at a temperature of 34 ^o C.

 15 minutes before the end of the tempering process, the filling is added with an additive obtained from a portion of the mass selected from the filling mixed with anti-crystallization, preserving and antioxidant substances.

 Quality indicators of finished sweets.

 Appearance - the correct form, the surface is shiny, with no signs of leakage of the filling.

 The filling is flowing, pleasant to the taste, the structure is without signs of crystal formation, with a stable content, i.e. just made sweets.

 In the filling, which contains fat, there are no signs of rancidity.

 The shelf life in compliance with all quality indicators has been increased to six months.

Claims (2)

1. Method for the production of sweets "Assorted", involving the preparation of the filling, including boiling the components and tempering the mass to obtain a fluid consistency at a temperature of 30 34 ^o C, the preparation of chocolate mass and molding from prepared semi-finished sweets, characterized in that 10-15 minutes before the end of the process tempering the filling make an additive obtained from part of the mass selected from the filling, mixed with anti-crystallization and preservative substances.  2. The method according to claim 1, characterized in that the antioxidant substance is additionally added to the filling, which contains fat.