RU2128446C1 - Composition for preparing souffle-type sweets "belosnezhka" - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: composition includes formation for preparing sweets centers containing granulated sugar, starch syrup, agar, egg white, milk product, filler, flavor and aromatic additive. Composition for center decoration contains glaze. Composition for preparing sweets centers contains nucleus of sweet almond, and composition for centers decoration contains white chocolate used as glaze, and additionally composition has coconut grit used for sugaring. The composition has the following ratio of components, mas. %: granulated sugar, 21.56-22.76; starch syrup, 10.8-11.56; agar, 0.38-0.40; egg white, 3.8-4.1; concentrated milk, 6.6-7.0; citric acid, 0.11; coconut flavor, 0.50-0.52; nucleus of sweet almond, 3.5-3.6; white chocolate, 36.4-37.1; coconut grit, 13.54-14.96. Assortment of sweets is broadened by means of increasing their biological value due to enlarged content of proteins, amino acids, vitamins and mineral substances. EFFECT: improved organoleptical properties of sweets due to introduction of components with new original taste and aroma. 1 tbl, 1 ex

Description

 The invention relates to the confectionery industry and can be used in the manufacture of soufflé type sweets.

 A known composition of candies such as the Golden Fish soufflé, including a composition for making candy bodies containing granulated sugar, starch syrup, agar, egg white, dairy product, a filler, flavoring and aromatic additives and a composition for decorating cases containing glaze (see "Recipes for sweets and toffee", 1 volume, Gosagroprom of the USSR, VNIIKP, M., 1986, pp. 222-223).

The disadvantages of the known composition of candies "Goldfish" are:
- low biological value;
- weakly expressed organoleptic properties (taste, aroma).

 The closest in technical essence and the achieved result to the claimed invention is the composition of sweets "Souffle Banana", including a composition for making candy bodies containing granulated sugar, starch syrup, agar, egg white, milk product, filler, flavoring and aromatic additives, and a composition for finishing the cases containing glaze (see. The recipe for sweets "Souffle Banana", approved by the President of the company "CONFI" 04/30/93).

Significant disadvantages of the known composition of candies "Souffle Banana" are:
- low biological value, due to the low protein content, essential amino acids, essential vitamins (C, B ₂ , PP), a number of minerals: macrocells (Ca, Mg, Na, S, Cl) and microelements (J, F);
- weakly expressed organoleptic properties (taste, aroma).

 The task of the invention is to expand the range of manufactured soufflé type sweets by increasing their biological value by increasing the content of proteins, amino acids, vitamins, and a number of minerals; the balance of the recipe and the use of unconventional raw materials. During the implementation of the invention, the organoleptic properties of the finished sweets are improved, due to the introduction of components that make it possible to give sweets a new original gamut of taste and aroma.

This object is achieved by the fact that in the known composition for the preparation of soufflé-type sweets, including a composition for making candy bodies containing granulated sugar, starch syrup, agar, egg white, milk product, filler, flavoring and aromatic additives and composition for finishing the cases, containing glaze, according to the invention, the composition for preparing candy bodies as a filler contains a sweet almond kernel, and the composition for finishing bodies as glaze contains white chocolate and additionally contains lives coconut grains used as dusting, in the following ratio of components, wt.%:
Sugar - 21.56 - 22.76
Starch syrup - 10.8 - 11.56
Agar - 0.38 - 0.40
Egg white - 3.8 - 4.1
Condensed milk - 6.6-7.0
Citric acid - 0.11
Coconut Flavor - 0.50 - 0.52
Sweet Almond Kernel - 3.5 - 3.6
White Chocolate - 36.4 - 37.1
Coconut Nibs - 13.54 - 14.96
Introduction to the composition for the preparation of candy shells within the claimed limits — sweet almond kernels and to the shell finishing composition — white chocolate and coconut powder, together with the rest of the components, makes it possible to enrich candies with a number of valuable, biologically active substances, such as: proteins; essential amino acids; vitamins (A, B ₁ , B ₂ , C, D, PP); minerals: macrocells (K, Ca, Mg, Na, S, P, Cl); trace elements (Fe, J, Co, Mn, Cu, Zn, F); to give them an original gamut of taste and aroma, allowing you to get a new type of souffle-type sweets, and expand the range of this group of products.

 The optimality of the declared limits of the content of the components is due to the fact that the introduction of the claimed composition for the preparation of sweets of almond kernels sweet <3.5 kg, white chocolate <36.4 kg and coconut <13.54 kg leads to a decrease in their biological value, resulting in a decrease protein content, essential amino acids, vitamins, a number of minerals, and also leads to a decrease in organoleptic properties, the resulting candies do not have a pronounced taste and aroma.

 When the content of white chocolate <36.4 kg in the finish for the shells of the body is higher, the layer of glaze is very thin, and the bodies are not completely covered with glaze and so-called eye-gaps form on their surface. The content of coconut grains <13.5 kg does not provide a smooth, continuous layer on the glazed surface of the cases, which leads to the loss of presentation of the finished candy.

 In addition, the introduction to the composition for finishing the bodies as glaze, white chocolate <36.4 kg and coconut <13.5 kg, used as dusting, leads to a violation of the recipe balance in the overall composition for making sweets, in particular, violation of the percentage of glaze in the total mass of glazed sweets, thereby reducing their biological value and taste, resulting in the preparation of products with low quality indicators that do not meet the requirements of GOST 4570-93.

 When a solid body of sweet almonds is introduced into the whipped candy mass as a filler, as a filler, when the mass value exceeds the value of the upper declared limit, namely, when the content is> 3.6 kg, the structure of the candy mass is destroyed, which impedes the formation process. As a result, the cases are deformed, with a low value of strength, which does not allow to give the bodies a given geometric shape, leads to the loss of ready-made type of sweets and indicates their low quality.

 The introduction into the composition for finishing the cases as glaze, white chocolate> 37.1 kg leads to the formation on the surface of the cases of sagging, drips of glaze, which does not meet the requirements of GOST 4570-93 to the surface of glazed sweets.

 In addition, the introduction of white chocolate> 37.1 kg leads to a violation of the prescription balance in the composition for making sweets, i.e. the mismatch in the quantitative ratio of the components in the composition, in particular, leads to a mismatch in the percentage of glaze in the total mass of glazed sweets, which also reduces the quality indicators of finished products.

 The introduction of> 14.9 kg into the composition for finishing coconut shells does not allow to obtain a continuous even layer from it on the glazed surface of the shells, since with an excessive amount of coconut grits, it is sprinkled, with the formation of bare sections on the coating layer of the shells, which leads to loss presentation of finished sweets.

 In addition, the introduction to the composition for the preparation of candy shells, as a filler for the core of sweet almonds> 3.6 kg and the introduction to the composition for finishing the shells as a glaze of white chocolate> 37.1 kg and, used as a sprinkle, coconut nibs> 14 , 9 kg also leads to a decrease in the organoleptic properties (taste and aroma) of sweets, which are the most important quality indicators.

 Thus, a comparative analysis of the claimed composition for making sweets such as Snow White soufflé in comparison with the prototype showed that it differs significantly from the known composition in that the composition for making candy cases contains sweet almond kernel as a filler, and the composition for finishing the cases in as a glaze contains white chocolate and additionally contains, used as a sprinkle, coconut powder, with the stated ratio of components that has not been previously applied, i.e., declared technically e solution meets the criterion of "novelty."

 The essence of the claimed invention does not follow explicitly from the existing level of technology, which allows us to conclude that it meets the criterion of "inventive step".

 To obtain comparative data and substantiate the essence of the invention, we prepared the composition of sweets such as Snow White soufflé under the conditions of the workshop of AOZT Firm Konfi.

 In addition, for comparison, the composition of the “Souffle Banana” candies taken as a prototype (see Recipe for “Souffle Banana” candies) approved by the President of CONFI on April 30, 1993 was prepared.

 Prescription components were taken from the calculation of obtaining 100 kg of sweets.

Example: To obtain the claimed composition of sweets, three compositions were prepared, in wt.%:
The first part:
Sugar - 21.87
Starch syrup - 11.08
Agar - 0.38
Egg White - 3.8
Condensed milk - 6.6
Citric acid - 0.11
Coconut Flavor - 0.50
Sweet Almond Kernel - 3.6
White Chocolate - 37.1
Coconut Nibs - 14.96
The second composition:
Sugar - 22.52
Starch syrup - 11.56
Agar - 0.4
Egg White - 4.1
Condensed milk - 7.0
Citric acid - 0.11
Coconut Flavor - 0.52
Sweet Almond Kernel - 3.5
White Chocolate - 36.75
Coconut Nibs - 13.54
The third composition:
Sugar - 22.76
Starch syrup - 11.28
Agar - 0.39
Egg white - 3.95
Condensed milk - 6.8
Citric acid - 0.11
Coconut Flavor - 0.51
Sweet Almond Kernel - 3.55
White Chocolate - 36.4
Coconut Nibs - 14.25
To prepare the composition of sweets such as Snow White soufflé, sugar-agar syrup syrup was first prepared.

To prepare the syrup in a small container, it was pre-soaked for 1-2 hours, in water at room temperature (not higher than 25 ^o C), food agar GOST 16280-88 in an amount of 0.38; 0.4; 0.39 kg, respectively, for each composition. After that, the soaked agar was loaded into an open cooking boiler with steam heating (B4-ShKB-75) with a capacity of 60 l and was dissolved ~ in a 30-fold amount of room temperature water for 15-20 minutes, heated at a heating steam pressure of 3-4 kGf / cm ³ until the agar is completely dissolved. Then, a portion of sifted GOST 21-94 granulated sugar in an amount of 21.87 was introduced into the digester; 22.52; 22.76 kg, respectively, for each composition, followed by boiling to a solids content of 74.0 - 76.0% at a heating steam pressure of 4 kG / m ³ .

 After boiling in each mixture, the solids content was determined, which was 74 - 76%. The determination was made by the standard method, using a URL-1 refractometer, in accordance with GOST 5900-73.

Then, 11.08 were respectively added to each formulation; 11.56; 11.28 kg of starch syrup GOST 5194-91, preheated to 60 ^o C and again boiled to a solids content of 75-85%.

 The determination was made by the standard method using a URL-1 refractometer, in accordance with GOST 5900-73.

Ready hot sugar-agar syrup syrup was filtered through a sieve (d hole. - 1.5 mm) in an intermediate container and cooled in a workshop to a temperature of 60-75 ^o C.

 At the same time, fresh egg protein in an amount of 3.8 was loaded through a sintering machine of periodic action (MTV-60), strained through a sieve (d holes. - 2 mm); 4.1; 3.95 kg, respectively for each composition, and knocked down for 5-8 minutes to obtain a lush, resistant foam.

Without stopping the whipping of the protein, filtered sugar-agar syrup syrup cooled to a temperature of 60-75 ^° C was poured into the whipping machine with a thin stream, and continued to be churned for 10-15 minutes until a homogeneous fluffy mass was obtained.

 Then, condensed milk GOST 2903-78, in the amount of 6.6, was gradually introduced into the downed mass; 7.0; 6.8 kg, respectively for each composition, with careful stirring to exclude compaction and sedimentation of the resulting mass.

 Immediately after mixing, GOST 908-79 citric acid in an amount of 0.15 kg and coconut flavor in an amount of 0.50 were introduced into each composition; 0.52; 0.51 kg, respectively, for each composition was carefully mixed for another 2-3 minutes.

 Note: 1. Coke flavor. Hygienic certificate N 1-PN11-1796 dated 12/27/96

 Then, the whipped candy mass was poured into molds and, until it formed a jelly, a whole almond kernel of sweet almonds GOST 16831-71, peeled from the skin, was vertically inserted into the center of each case, respectively, for each composition 3.6; 3.5; 3.55 kg. To complete the process of structure formation, the candy shells were aligned at the workshop temperature for 2-4 hours.

 After standing, in the housings, the value of residual moisture was determined, which amounted to 24-26%.

 The determination was made by the standard method using a URL-1 refractometer, in accordance with GOST 5900-73.

After curing, the body was covered with a layer of glaze, which was used white chocolate, in the amount of 37.1; 36.75; 36.4 kg, respectively, for each composition. The temperature of the glaze was 30 - 32 ^o C, and a viscosity of 100-120 pz.

 The viscosity of white chocolate glaze was determined using a Reutov viscometer.

 Then, a layer of coconut nibs (particle size 15 mm) was applied to the coating layer in an amount of 14.96; 13.54; 14.25 kg respectively for each composition.

 Note: Coconut Nibs. Hygienic certificate N 000735 dated 02.06.95 G.

Then the candies on the conveyor were fed into a cooling cabinet, where at a temperature of 7 ± 3 ^o C they were cooled for 3 minutes.

 After cooling, the candies were served in packaging.

In the finished products, for each composition in accordance with GOST 7047-55, the content of vitamins was determined, while the average value per 100 g of the finished product was: A-0.04 mg; C-2.5 mg; B ₁ -0.31 mg; B ₂ -1.64 mg; D-0.05 mcg; PP-4.2 mg.

 In addition, in the finished products, the glaze content was determined by the weight method, which was 35.0-37.0% of the weight of the finished products.

 The determination was made in accordance with GOST 5897-92.

 Sampling and preparation for laboratory tests to determine the dry matter content, mass fraction of moisture, vitamins in candy mass and finished products: the products were produced in accordance with GOST 5904-82.

 In a similar way, a composition was prepared for the preparation of “Souffle Banana” sweets, taken as a prototype.

 All test results are shown in the table.

As can be seen from the table, the claimed composition for making sweets such as Snow White soufflé compared to the composition taken as a prototype (see Recipe for bananas soufflé, approved by the President of Confy on 04/30/1994) can be increased in ready-made products containing a number of biologically valuable substances, in particular:
- increase the protein content ~ 1.4 times,
- increase the content of essential amino acids ~ 1.4 times;
- increase the content of several vitamins, C ~ 1.8 times, B ₂ 1.5 times; PP ~ 1.1 times;
- increase the content of a number of minerals:
macronutrients - Ca ~ 6.3 times; S ~ 1.8 times; Mg ~ 1.1 times; P ~ 1.5 times; Na ~ 2.4 times; Cl ~ 5.7 times
- trace elements - J ~ 9.3 times;
In addition, the inventive composition allows you to give sweets such as souvenirs "Snow White" a new original range of taste and aroma.

Thus, the claimed composition for the preparation of soufflé type candies allows you to get a new type of candy, -
- enriched with biologically valuable substances;
- possessing high physical and chemical parameters (mass fraction of moisture, solids content, mass fraction of glaze, glaze viscosity);
- possessing high organoleptic characteristics (taste and aroma).

The socially useful advantages of the claimed composition are that the resulting type Snow White soufflé sweets allow:
- expand the range of manufactured soufflé type sweets due to the use of sweet almond kernels in the composition for making candy cases as a filler, and white chocolate in the case finishing composition as a glaze and used as a sprinkle, coconut powder with the claimed ratio of components;
- get sweets, such as soufflés, enriched with a complex of biologically valuable substances that have a beneficial effect on the human body;
- get sweets, such as soufflés, containing in their composition the necessary and sufficient complex of vitamins that meets the requirements of a balanced diet;
- get soufflé type sweets having high flavoring properties;
use unconventional raw materials in the form of coconut grains in the composition for making sweets.

Claims (1)

A composition for making soufflé type sweets, comprising a mixture for making candy bodies containing granulated sugar, starch syrup, agar, egg white, dairy product, filler, flavoring and flavoring mixture containing glaze, characterized in that the mixture for the preparation of candy cases contains as a filler the core of sweet almonds, as a flavoring additive - coconut flavoring, flavoring - citric acid, and as a dairy product - condensed milk, while the mixture for finishing the cases, it contains white chocolate as a glaze and additionally contains coconut powder used as dusting in the following ratio of components, wt.%:
Sugar - 21.56 - 22.76
Starch syrup - 10.8 - 11.56
Agar - 0.38 - 0.40
Egg white - 3.8 - 4.1
Condensed milk - 6.6 - 7.0
Citric acid - 0.11
Coconut Flavor - 0.50 - 0.52
Sweet Almond Kernel - 3.5 - 3.6
White Chocolate - 36.4 - 37.1
Coconut Nibs - 13.54 - 14.96

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