RU2145172C1 - Method of aerated candies production - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method of production aerated candies of "Ptichiye moloko" type involves introduction of crystal citric acid in hot agar-sugar syrup at temperature 110-115 C, mixing with simultaneous cooling up to temperature 65-70 C and whipping with protein fat-containing raw material and other additives. EFFECT: improved quality, doubled storage life. 2 cl, 3 ex

Description

 The invention relates to the confectionery industry, and in particular to the production of sweets with casings from the whipped mass "Bird's milk".

 Candy "Bird's milk" is in high demand among consumers due to their inherent delicate texture and high taste.

 The basis of sweets is the whipped mass, which is obtained by churning sugar-syrup syrup with egg white and cream from condensed milk and butter, flavoring and aromatic additives.

 A known method for the production of whipped sweets [1] by mixing sugar syrup with molasses, boiling it to a moisture content of 15-17%, whipping with a gelatin solution, which is introduced into the mixture of prescription components in an amount of 2.5-4.5%, whipping with an egg mixture a protein with fruit dressing to a lush homogeneous consistency, mixing the resulting mass with powdered sugar, flavoring and aromatic additives, molding by molding, structure formation, and glazing of cases.

 Whipped candies obtained in this way using gelatin have a lingering consistency. The introduction of powdered sugar at the final stage of the mixing of the mass introduces additional crystallization centers, which speeds up the sugaring of products and thereby shortens the shelf life of sweets.

A known method of preparing whipped mass for sweets "Bird's milk" [2] by preparing sugar-syrup syrup with a moisture content of 18-20% and cooling to a temperature of 65-75 ^o C, whipping protein with syrup for 10-15 minutes, followed by mixing with cream of milk and butter, flavoring and aromatic additives.

 Chipped sweets obtained in this way have a short shelf life due to the rapid loss of moisture and sugaring of the bodies with the formation of a coarse-crystalline and densified structure.

A known method of producing sweets "Bird's milk" [3] by boiling sugar syrup to a moisture content of 17-25%, cooling to a temperature of 60-75 ^o C and mixing it with egg white, fat-containing raw materials and flavors.

 The disadvantage of this method is the short shelf life (15 days). With an increase in the shelf life, the quality of sweets worsens due to the appearance of sugar crystals in candy bodies.

The closest analogue [4] for the problem to be achieved is the method for producing whipped masses by boiling agarosaccharide syrup, cooling it to a temperature of 80-85 ^o C, introducing into the syrup monoammonium salt of glycyrrhizic acid in an amount of 0.3-0.6% from a prescription amount of protein and churning for 5-7 minutes.

 According to this method, the introduction of this salt makes the texture more lush, saves raw materials - protein, but does not solve the problem of extending the shelf life.

 The technical result of the invention is improving the quality of products and lengthening the shelf life of whipped candies.

The technical result is achieved by the fact that in a pre-boiled to a moisture content of 20-22% sugar-syrup syrup is introduced at a temperature of 110-115 ^o C flavoring agent - crystalline citric acid, after which stirring is carried out with simultaneous cooling to a temperature of 65-70 ^o C, whipping with egg protein, cream and aromatic additives, molding, and after completion of the process of structure formation, they cut and glaze.

The finished candy mass has a lush consistency with a density of 0.55-0.75 g / cm ³ , the content of reducing substances is 7-9%.

The introduction of citric acid into the syrup at the beginning of the whipping process at a temperature of 110-115 ^o C leads to an increase in reducing substances up to 7-9%, which prevents the emergence of large crystallization centers in finished products during storage and can increase the shelf life of sweets up to 30 days.

 Example 1

90 kg of sugar-syrup syrup with a humidity of 20% and a temperature of 110 ^o C are fed into a whipping machine, 0.33 kg (0.2% of the total mass) of crystalline citric acid are added thereto, mixed with cooling to a temperature of 65 ^o C, pre-introduced prepared egg white in the amount of 9.2 kg and knocked down for 10 minutes to obtain a lush mass. A pre-prepared mixture of condensed milk in the amount of 15.8 kg and butter 33.3 kg, vanillin 0.053 kg is added to the whipped mass and continued churning for 2 minutes until a homogeneous fluffy mass is obtained, formed by spreading, curing, cutting, glazing and packaging .

The moisture content of the whipped candy mass is 20%, the content of reducing substances is 7.0%, the density is 0.55 g / cm ³ , the molding temperature is 45 ^o C.

 Sweets have a delicate texture and finely porous structure. The organoleptic and physico-chemical characteristics of sweets did not change during storage for 1 month, which is 2 times higher than the specified shelf life for sweets like "Bird's milk" (15 days). The structure of the sweets remained finely porous, without crystals.

 Example 2

82.5 kg sugar-syrup syrup with a moisture content of 22%, a temperature of 110 ^o C, contribute 0.36 kg of crystalline citric acid (0.24% of the total mass), mixed with cooling to a temperature of 70 ^o C, injected with pre-prepared egg white the amount of 8.35 kg and knocked down for 15 minutes. A pre-prepared mixture of condensed milk in the amount of 15.7 kg, butter 26.5 kg and chocolate glaze 16.4 kg, alcohol 0.12 kg, and aromatic substances according to the recipe are knocked down for 4 minutes until homogeneous lush mass and served on molding.

The moisture content of the whipped candy mass is 22%, the content of reducing substances is 9.0%, the density is 0.75 g / cm ³ , the molding temperature is 50 ^o C.

 Sweets have a gentle, uniform texture without crystals. When stored for 1 month, the organoleptic and physico-chemical characteristics of sweets did not change, the case was not sugared.

 Example 3

90 kg of sugar syrup with a moisture content of 21% and a temperature of 113 ^o C are fed into a whipping machine, 0.35 kg (0.02% of the total mass) of crystalline citric acid are added thereto, mixed with cooling to a temperature of 67 ^o C, the prepared egg white in the amount of 9.2 kg, knocked down for 13 minutes A pre-cooked mixture of condensed milk in the amount of 15.8 kg and butter 33.3 kg, vanillin 0.053 kg is added to the whipped mass and continued churning for 3 minutes until a homogeneous fluffy mass is obtained and served on molding.

The humidity of the whipped confectionery mass is 21%, the content of reducing substances is 8.2%, the density is 0.66 g / cm ³ the molding temperature is 47 ^o C.

 Sweets have a delicate, porous, lightweight consistency. Organoleptic and physico-chemical characteristics of sweets within 35 days of storage have not changed.

Thus, the method of producing whipped candy "Bird's milk" with the introduction of crystalline citric acid in an amount of 0.20-0.24% in sugar syrup with a temperature of 110-115 ^o C before cooling allows you to improve the quality of products and extend the shelf life of up to 30 days that is 2 times longer than the storage period provided for by GOST 4570-93 "Candies" and thereby increase the competitiveness of "Bird's milk" candies.

Literature
1. Auth. St. USSR N 1457882 "Method for the production of whipped candies", application of 07/01/86, publ. 02/15/89. Bull. N 6.

 2. Karusheva N.V. Technology for the production of sweets. - M.: Agropromizdat, 1989, p. 85-86.

 3. Technological instructions for the production of sweets, toffee, chocolate and cocoa powder. - M., Research Institute of the Confectionery Industry, 1992, p. 27-29.

 4. Auth. St. USSR N 820783 "Method for the preparation of whipped candies", application from 07.06.79, publ. 04/15/81. Bull. N 14.

Claims (2)

1. A method for the production of whipped sweets by boiling agar-sugar-syrup syrup, whipping it with protein and mixing the resulting mass with fat-containing raw materials and other recipe components, forming by spreading, cutting into cases and glazing, characterized in that in boiled agar-sugar syrup at a temperature of 110 - 150 ^o C contribute crystalline citric acid and mix with simultaneous cooling to a temperature of 65 - 70 ^o C to a moisture content of 20 - 24% and reducing substances 7 - 9%.  2. The method according to claim 1, characterized in that crystalline citric acid is added in an amount of 0.22 - 0.24% by weight of the finished mass of syrup.