RU2145782C1 - Method for producing milk candies - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing raw material and subjecting it to ozonization; supplying sand sugar, fructose, syrup and water into cooker; solving mentioned components by mixing them, with fructose being added in an amount making 5-10% of the total amount of mixture; introducing condensed milk and fillers into ready sugar syrup and boiling down obtained mass; introducing butter at final stage of boiling down process and mixing for 5-7 min; introducing flavor additive into obtained mass; pouring out boiled down confectionery mass onto cooling plates which had been preliminarily oiled with butter; cutting cooled confectionery mass into plates and directing them to rolling machine; providing transverse and longitudinal cutting of plates by disk-shaped mechanical cutters into separate centers, with rolling and cutting temperature being within the range of 25-28 C. EFFECT: improved qualitative properties and increased storage life of product. 4 cl

Description

 The invention relates to the field of food industry, in particular to its confectionery industry, and can be used in the technology of making milk sweets.

A known method of production of milk sweets "Cow", providing for the boiling of the recipe components from granulated sugar, molasses, condensed milk and water in a vacuum apparatus. In this case, the end of cooking is set according to the boiling point of the mass, namely, when the mass reaches a temperature of 87-90 ^o C, which corresponds to a moisture content in the mass of 11-13%. At the end of boiling the mass, aromatic substances are introduced into the vacuum apparatus (1).

 The disadvantages of this method are the complexity of the production of these sweets and the need for increased energy costs for their production.

 The closest analogue to the problem being solved and the technical result to be achieved is the Korovka method for producing milk sweets, which involves preparing raw materials, preparing the recipe in a digester by mixing granulated sugar, molasses, water and condensed milk, followed by boiling the resulting mixture and adding it to the end of boiling flavorings and butter, molding the resulting mass by distributing it on a cooling table, followed by rolling to obtain a layer of the same height, ezku formation in the longitudinal and transverse direction to obtain individual candy shells and their packaging (2).

 The disadvantages of this method are the insufficiently high quality of finished products, their increased sugar content and a limited shelf life of sweets.

 The technical result achieved by the proposed method is to improve the quality characteristics of this type of candy and increase the shelf life.

To achieve this technical result in the method for the production of milk sweets "Cow", which provides for the preparation of raw materials, the preparation of the recipe in a digester by mixing sugar, molasses, water and condensed milk, followed by boiling the resulting mixture and making flavoring additives at the end of boiling and butter, molding the resulting mass by distributing it on a cooling table with subsequent rolling to obtain a layer of the same height, cutting the formation in longitudinal and transverse directions the phenomenon of obtaining individual candy bodies and their packaging, according to the invention, it is ozonized during preparation of the raw material, while mixing the components of the recipe mixture, fructose is additionally added in an amount of 5-10% of the total amount of the mixture, the butter is added to the mixture before flavoring with simultaneous, thorough mixing of the mixture for 5-7 minutes, and rolling and cutting the mass is carried out at a temperature of 25-28 ^o C.

 When boiling the prescription mixture, it is possible to add filler in the form of raisins, or nuts, or sesame, or coconut flakes, or poppy seeds. It is possible to use mocha coffee essence, or chocolate essence, or fruit essence, or cinnamon, or a honey supplement as a flavoring additive.

 The cooling table, the working surfaces of the rolling machine and the knives of the cutting machine are periodically lubricated with butter to prevent the mass from sticking.

 The invention is illustrated by the following description of the method of implementation.

 Preparation of raw materials for production is carried out in accordance with applicable rules for raw materials and semi-finished products.

 All raw materials are ozonized with an ozonizer and disinfected with ozone.

Sugar, fructose, molasses and water in the amount of 25-30% of the total mass of sugar-containing components in the mixture are fed into the open digester, steam is supplied to the steam jacket with a pressure of 0.3-0.4 MPa. These components are dissolved with stirring to a solids content of 80 ± 2% at a temperature of 105-108 ^o C.

 Fructose is administered in an amount of 5-10% of the total mixture.

 Condensed milk is introduced into the finished sugar syrup. The prepared sugar-milk mixture is boiled at a heating steam pressure of 0.25-0.3 MPa with the mechanical stirrer turned on.

 In the case of the production of “Cow” milk sweets with a filler, the amount of raisin filler, or nut, or sesame, or coconut flake, or poppy, necessary for the recipe, is fed into this mass.

 The next stage in the preparation of these sweets is the preparation of a candy mass, for which purpose butter is introduced at the end of boiling, the mass is thoroughly mixed for 5-7 minutes. Then, a flavoring additive is added to the mass, for which it is possible to use a coffee flavor in the form of the essence of "mocha", or a chocolate essence, or a fruit essence, or cinnamon, or a honey essence.

The boiled candy mass is poured onto cooling tables pre-oiled with butter. In the jacket of the cooling tables serves cooling water with a temperature of 9-15 ^o C. the cooling Time of the candy mass 35-45 minutes. The cooled candy mass is cut into layers and sent to a rolling machine, where the layer is rolled at a candy height of 14 mm. Then carry out longitudinal and transverse cutting with mechanical disc blades into separate bodies.

The rolling and cutting temperature is 25-28 ^o C. To prevent sticking of the candy mass on the rolls of the rolling machine and the knives of the cutting machine, they are periodically lubricated with butter.

 Wrapping, packaging, labeling, transportation and storage are carried out in accordance with established requirements.

 Packaging boxes with sweets are produced in shrink films.

 Preferred example of the method.

 Initially, they are preparing raw materials for production.

 All raw materials are subjected to ozonation using an ozonizer, while it is disinfected with ozone.

The next stage: sugar, fructose, molasses and water are fed into the open digester in the amount of 28% of the total mass of sugar-containing components in the mixture, steam is supplied to the steam jacket with a pressure of 0.35 MPa. These components are dissolved with stirring to a solids content of 80% at a temperature of 107 ^o C.

 Fructose is administered in an amount of 7% of the total mixture.

 Condensed milk is introduced into the finished sugar syrup.

 The prepared sugar-milk mixture is boiled at a heating steam pressure of 0.27 MPa with the mechanical stirrer turned on.

 In the case of the production of “Cow” milk sweets with a filler, the amount of raisins or nuts, or sesame, or coconut flakes, or poppy seeds necessary for the recipe is fed into this mass. The next stage in the preparation of these sweets is the preparation of a candy mass, for which at the end of boiling, butter is introduced into the mass, the mass is thoroughly mixed for 5-7 minutes. Then a flavoring additive is added to the mass, for which either mocha coffee flavor, or chocolate essence, or fruit essence, or cinnamon, or honey essence is used.

The boiled candy mass is poured onto cooling tables pre-oiled with butter. In the jacket of the cooling tables serves cooling water with a temperature of +12 ^o C. the cooling Time of the candy mass 40 minutes.

 The cooled candy mass is cut into layers and sent to a rolling machine, then longitudinal and transverse cutting is carried out into separate bodies.

The temperature of the rolling and cutting mass is equal to 27 ^o C.

 To prevent sticking of the candy mass on the rolls of the rolling machine and the knives of the cutting machine, they are periodically lubricated with butter.

 Sweets obtained by the proposed method have improved quality indicators in terms of ductility, mass uniformity, while large inclusions in the form of sucrose crystals are not observed in the structure. The shelf life of candy data is increased compared to the method indicated as the closest analogue, while maintaining the original quality indicators.

Sources of information
1. Karusheva N.V. Technology of sweets and iris. M .: Food industry, 1976, p. 44.

 2. Kormakov S.I. et al. Production of sweets. M .: Light and food industry, 1982, p. 54 - 56.

Claims (4)

1. Method for the production of milk sweets "Cow", involving the preparation of raw materials, the preparation of the recipe in a digester by mixing granulated sugar, molasses, water and condensed milk, followed by boiling the resulting mixture and making flavors and butter at the end of boiling, molding the resulting mass by distributing it on a cooling table, followed by rolling to obtain a layer of the same height, cutting the layer in the longitudinal and transverse directions to obtain individual candy bodies and and packaging in boxes, characterized in that when preparing the raw materials it is subjected to ozonation, when mixing the components of the prescription mixture, fructose is additionally added in an amount of 5-10% of the total amount of the mixture, the butter is added to the mixture before flavoring, and then the mass is mixed for 5 to 7 minutes, and rolling and cutting the mass is carried out at 25 - 28 ^o C.  2. The method according to claim 1, characterized in that when boiling the prescription mixture, an additional filler is added in the form of raisins, or nuts, or sesame, or coconut, or poppy seeds.  3. The method according to claim 1, characterized in that as a flavoring additive, use the essence of coffee "mocha", or chocolate essence, or fruit essence, or cinnamon, or a honey supplement.  4. The method according to claim 1, characterized in that the cooling table, the working surfaces of the rolling machine and the knives of the cutting machine are periodically lubricated with butter to prevent the mass from sticking.