RU2104651C1 - Method for preparation of fondant - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves boiling the fondant syrup up to 14-16% of humidity; then crystallized fructose is introduced with mass part of dry substances 99.9%, in amount of 6.5-8.5% to fondant mass. It complies: for sugar fondant is 8.4-11.3% to sugar mass, while for milk fondant, 11.6-15.7% to sugar mass. Syrup is mixed till its dissolving, and fondant is whipped and mixed with flavor and aromatic substances with simultaneously tempering; then it is cast in cells and after the process of structuring, glazed or wrapped and packed. EFFECT: reduced technological process, improved tastiness and prolonged storage time.

Description

 The invention relates to confectionery production, namely the production of fondant sweets.

 Fondant sweets are the most popular group of sweets, their production is about 40% of the volume of candy production.

 The basis of fondant sweets is semi-finished lipstick (up to 99% by weight of the body), which is obtained by crystallization of sucrose from a supersaturated sugar-syrup or sugar-milk syrup with vigorous stirring and cooling (knocking). High-quality lipstick is considered to contain 40 - 45% of the liquid phase and 55 - 60% - solid with sucrose crystal sizes up to 25 microns.

 A known method for the production of fondant sweets, including the dissolution of granulated sugar in water when heated, the introduction of molasses, boiling sugar syrup to a moisture content of 10 to 12%, knocking down lipstick, mixing it with flavoring and aromatic additives, molding the candy mass by casting and the formation of candy bodies /Sweets. M.M. Istomina et al. M.: Food Industry, 1979, p. 126 - 146 /. [1].

 Fondant sweets prepared in this way have a short shelf life due to the rapid loss of moisture and sugaring of the body with the formation of a coarse-crystalline structure and a solid consistency.

 To extend the shelf life and improve the quality of fondant sweets, it was proposed to introduce whey with a solids content of 70 - 85%, crystalline lactose 30 - 40% and sucrose 20 - 30%. At the same time, whey condensed with sugar is introduced in two doses: after boiling the fondant syrup, add 3 - 5% of the serum by weight of the syrup, and after whipping the lipstick - another 10 - 15% of serum / a.s. USSR N 940726 / [2].

 This method requires lengthening the process of boiling sugar syrup, since boiling lead to a moisture content of 8 - 10% and increasing the duration and complexity of the preparation of lipstick and candy mass, and does not allow to obtain fondant sweets with stable quality indicators, since milk whey contains a significant amount of acid decomposing sucrose under the influence of high temperature. In addition, such an amount of whey changes the organoleptic properties of the finished products, giving them a sour taste and a whey smell unusual for sweets.

Known confectionery mass for the preparation of fondant sweets, including granulated sugar, molasses, whey with an acidity of 160 - 300 ^o T with sugar in an amount of 1.5 - 7.5% by weight of the mass, flavoring and aromatic additives. The confectionery mass is prepared by dissolving granulated sugar in water to obtain a syrup with a moisture content of 18-22%, mixing it with molasses, condensed milk or without it and condensed with milk or concentrated whey with sugar, boiling sugar-milk or sugar-milk milk syrup to a moisture content of 9 - 12%, knocking down lipstick, mixing it with flavoring and aromatic substances with simultaneous tempering, molding the candy mass by molding into cells stamped in starch, structure formation of cases, enrobing I, wrappers and packaging of sweets / a.s. USSR N 1090318 / (prototype) [3].

 The disadvantages of this method are the duration of boiling fondant syrup to achieve a mass fraction of solids of 83 - 91%, the instability of the quality indicators of finished products due to inversion of sucrose during boiling in an acidic environment, the dependence of the quality and shelf life of sweets on fluctuations in the chemical composition of whey. Thus, the introduction of whey concentrated with sugar in sugar-milk syrup in an amount of 2–3% and 5% in sugar-milk syrup makes it possible to obtain sweets of the required quality, and the introduction of 6% of this whey leads to a deterioration in taste and an increase in the content of reducing substances in sweets, which causes them to spread during storage. The introduction of whey condensed with sugar in sugar-milk syrup in an amount of 3 - 4% and 6% - in sugar-milk syrup provides high-quality sweets, and 7% leads to their spreading and acquiring an acidic taste. It was noted that the ratio of prescription components depends on the amount of whey, its acidity and dry matter content, since these factors affect the process of sucrose inversion in the process of boiling fondant syrup. It should also be noted that the sugar saving indicated in the method is by weight 2 to 3 times less than the amount of introduced whey, which generally causes an increase in the consumption of raw materials to produce 1 ton of sweets.

 The technical result of the invention is to reduce the duration of the process, improving the quality and lengthening the shelf life of fondant sweets.

 The technical result is achieved in that boiling the mixture to obtain lipstick (fondant syrup) is carried out to a moisture content of 14-16%, after which crystalline fructose is introduced with a mass fraction of solids of 99.9% in an amount of 6.5-8.5% by weight of lipstick , which amounts to 8.4 - 11.3% by weight of sugar for sugar lipstick, and 11.6 - 15.7% by weight of sugar for milk, mix the syrup to dissolve it and knock down the lipstick, which is then mixed with flavor and aroma substances simultaneously with tempering, molded into cells, and after completion of the process hand formation is directed to glazing or wrapping and packaging.

 Boiling fondant syrup to a moisture content of 14 - 16% instead of 9 - 12% can significantly reduce the duration of the process, since the free moisture used to dissolve sugar is removed from boiling syrup without difficulty, and a solution with a lower dry matter content requires a lower boiling point.

 The introduction of crystalline fructose into fudge syrup after boiling increases the solids content in the recipe, causes a sharp increase in the degree of supersaturation of the sugar solution, since fructose has the ability to reduce the solubility of sucrose, so when the lipstick is knocked down, a crystalline solid phase and a liquid phase with a high dry matter content are formed, and the rate of formation of sucrose crystals increases. Thus, a stable high-quality lipstick with sucrose crystals with a size of not more than 20 - 25 microns is obtained, and the hygroscopicity of fructose prevents the subsequent drying of the finished product. In this case, the duration of churning lipstick and structure formation of candy bodies is reduced.

 In general, a reduction in the duration of the technological process is achieved by boiling the fondant syrup to a higher humidity, accelerating the formation of sucrose crystals during knocking down lipstick and structuring candy bodies by reducing its solubility in the presence of fructose.

 Improving the quality of sweets is achieved by reducing the duration of heat exposure to the recipe mixture, leading to partial decomposition of sucrose, the formation of a crystalline solid phase in lipstick, and the stable organoleptic properties of the finished sweets.

 Lengthening the shelf life is achieved by preventing fructose from removing moisture from the liquid phase and preventing the solid phase crystals from merging, due to which the candies retain a delicate texture and a fine crystalline structure.

Example 1
771.95 kg of granulated sugar is dissolved by heating and stirring in water taken in an amount of 20-25% by weight of sugar, 104.63 kg of molasses is introduced and the mixture is boiled to obtain lipstick to a moisture content of 14%. 65 kg of crystalline fructose, which is 8.4% by weight of granulated sugar, are introduced into the finished fondant syrup, mixed until it dissolves and sent to a fondant machine. 2.73 kg of citric acid, 2.49 kg of essence and 0.4 kg of food coloring are added to sugar lipstick containing 6.5% fructose. The candy mass is mixed with tempering and molded into molds, stamped in sugar, stand for 15 minutes. Ready candies are removed from the molding material and sent to the packaging.

 The duration of the technological cycle (the duration of boiling syrup, churning lipstick, structure formation of candy bodies) was reduced by 1.5 times. Sweets are characterized by a delicate texture, the size of sucrose crystals does not exceed 20 - 25 microns, which indicates their high quality. Organoleptic and physico-chemical characteristics of the products did not change for 2 months. storage, which is 2.4 times the storage period set for unwrapped sweets (25 days).

Example 2
761.65 kg of granulated sugar is dissolved with stirring and heating in water taken in an amount of 20-25% by weight of sugar, 104.63 kg of molasses are introduced and fondant syrup is boiled to a moisture content of 15%. 75.3 kg of crystalline fructose is introduced into the finished syrup, which is 9.9% by weight of granulated sugar, mixed until it dissolves and sent to a fondant machine. 2.73 kg of citric acid, 2.49 kg of essence and 0.4 kg of food coloring are added to sugar lipstick containing 7.5% fructose. The candy mass is mixed with tempering and molded into molds, stamped in granulated sugar, standing for 18 minutes. Ready candies are removed from the molding material and sent to the packaging.

 The duration of the technological cycle (duration of boiling syrup, churning lipstick, structure formation of candy bodies) was reduced by 1.7 times. Sweets are characterized by a delicate texture, the size of sucrose crystals does not exceed 20 - 25 microns. Organoleptic and physico-chemical characteristics of the products did not change for 2 months. storage.

Example 3
751.95 kg of granulated sugar is dissolved by heating and stirring in water taken in an amount of 20 - 25% by weight of sugar, 104.63 kg of molasses is introduced and the mixture is boiled to a moisture content of 16%. 85 kg of crystalline fructose is introduced into the finished syrup, which is 11.3% by weight of granulated sugar, mixed until it dissolves and sent to a fondant machine. 2.73 kg of citric acid, 2.49 kg of essence and 0.4 kg of food coloring are added to sugar lipstick containing 8.5% fructose. The candy mass is stirred with simultaneous tempering and molded into molds, stamped in granulated sugar, stand for 20 minutes. Ready candies are removed from the molding material and sent to the packaging.

 The duration of the technological cycle was reduced by 2 times. Sweets have a delicate texture, the size of sucrose crystals does not exceed 20 - 25 microns, which confirms their high quality. Organoleptic and physico-chemical characteristics of the products did not change for 2 months. storage.

Example 4
559.84 kg of granulated sugar is dissolved by heating and stirring in water taken in an amount of 20-25% by weight of sugar, 91.01 kg of molasses, 302.93 kg of condensed milk are introduced and fondant syrup is boiled to a moisture content of 14%. 65 kg of crystalline fructose is introduced into the finished syrup, which is 11.6% by weight of granulated sugar, mixed until it dissolves and sent to a fondant machine. In 984 kg of milk lipstick containing 6.5% fructose, 24.98 kg of butter and 0.5 kg of essence are added. The candy mass is stirred with simultaneous tempering and molded into molds, stamped in starch, stand for 15 minutes. Ready candies are removed from the molding material and sent for wrapping.

 The duration of the technological cycle (the duration of boiling syrup, churning lipstick, structure formation of candy bodies) was reduced by 1.5 times. Sweets are characterized by a delicate texture, the size of sucrose crystals does not exceed 20 - 25 microns, which indicates their high quality. Organoleptic and physico-chemical characteristics of the products did not change for 3 months. storage, which is 2 times the storage period established for wrapped sweets (1.5 months).

Example 5
549.95 kg of granulated sugar is dissolved by heating and stirring in water taken in an amount of 20-25% by weight of sugar, 91.01 kg of molasses, 302.93 kg of condensed milk are introduced and fondant syrup is boiled to a moisture content of 15%. 74.9 kg of crystalline fructose is introduced into the finished syrup, which is 13.6% by weight of granulated sugar, mixed until it dissolves and sent to a fondant machine. In 984 kg of milk lipstick containing 7.5% fructose, 24.98 kg of butter and 0.5 kg of essence are added. The candy mass is stirred with simultaneous tempering and molded into molds, stamped in starch, stand for 18 minutes. Ready candies are removed from the molding material and sent for wrapping.

 The duration of the technological cycle was reduced by 1.8 times. Sweets have a delicate texture and a fine crystalline structure, the size of sucrose crystals does not exceed 20 - 25 microns. Organoleptic and physico-chemical characteristics of the products have not changed for 3 months. storage.

Example 6
539.84 kg of granulated sugar is dissolved by heating and stirring in water taken in an amount of 20 - 25% by weight of sugar, 91.01 kg of molasses, 302.93 kg of condensed milk are introduced and the mixture is boiled to a moisture content of 16%. 85 kg of crystalline fructose is introduced into the finished syrup, which is 15.7% by weight of granulated sugar, mixed until it dissolves and sent to a fondant machine. 24.98 kg of butter and 0.5 kg of essence are added to a lipstick containing 8.5% fructose. The candy mass is mixed with tempering and molded into molds, stamped in starch, stand for 20 minutes. Ready candies are removed from the molding material and sent for wrapping and packaging.

 The duration of the technological cycle was reduced by 2 times. Sweets are characterized by a delicate texture and a fine-crystalline structure with sucrose crystal sizes of not more than 20 - 25 microns, which indicates their high quality. Organoleptic and physico-chemical characteristics of the products did not change for 3 months. storage, which is 2 times the storage period established for wrapped sweets (1.5 months).

 Thus, the introduction of crystalline fructose into fondant syrup with a humidity increased to 14–16% makes it possible to reduce the duration of the fondant candy production cycle by 1.5–2 times, improve their quality and extend the shelf life. In this case, the main semi-finished product - lipstick can be used subsequently for the production of unglazed and glazed sweets. In this case, after removing the cases from the forms after structure formation, they are sent for glazing, and then for wrapping and packaging.

 Boiling fondant syrup to a moisture content below 14% will not allow to obtain the required technical result, since the process of boiling the recipe mixture will be longer, and the resulting candies will have increased strength due to insufficient amount of the liquid phase, since most of the sucrose will be released into the solid phase. Boiling the syrup to a moisture content above 16%, on the contrary, will result in insufficiently strong products and will require a significant lengthening of the process of structure formation of candy bodies.

 The introduction of fructose in an amount of less than 6.5% by weight of the lipstick will not provide an acceleration of the process of knocking down the lipstick and preserving the delicate texture of the products during storage. The addition of more than 8.5% crystalline fructose to the mass of lipstick will ensure the acceleration of the process, however, it can lead to wetting of the products during storage due to their increased hygroscopicity.

Claims (1)

 A method for the production of fondant sweets, including the dissolution of granulated sugar in water with the preparation of sugar syrup, the addition of molasses or molasses and condensed milk into it, boiling the mixture to obtain lipstick, introducing an additive containing reducing sugar into it, knocking it down, mixing it with flavor and aroma substances at the same time as tempering, molding the resulting mass by casting and patterning sweets, characterized in that the boiling of the mixture to obtain lipstick is carried out to a moisture content of 14 16% as an additive I use tons of crystalline fructose with a mass fraction of solids of 99.9% in the amount of 6.5 8.5% by weight of lipstick, while for the preparation of sugar lipstick take fructose in an amount of 8.4 11.3% and for the preparation of milk lipstick 11.6 15.7%, respectively, to the mass of granulated sugar.