RU2207005C2 - Composition for making candy "ryabinushka" - Google Patents

Abstract

FIELD: food industry, confectionary branch. SUBSTANCE: composition comprises chocolate glaze, granulated sugar, syrup, alcohol, mountain-ash berry puree, citric acid and aromatic principle taken in the following ratio of components, wt. -%: chocolate glaze, 22.5-23.5; syrup, 6.7-7.0; mountain-ash berry puree, 6.4-6.7; alcohol, 0.8-0.9; citric acid, 0.04-0.05; aromatic principle "Klukva", 0.04-0.05; granulated sugar, the balance. Invention provides the enhancement of biological value of ready article and the improvement of its organoleptic properties exhibiting the enhanced stability at storage. Invention can be used in production of candies with pomade body glazed by chocolate glaze. EFFECT: improved quality and properties of product.

Description

 The invention relates to the food industry, in particular to its confectionery industry, and can be used in the manufacture of sweets with fondant cases, glazed with chocolate glaze.

 Known composition for the preparation of fondant sweets, glazed with chocolate icing, with a body containing granulated sugar, apricot puree, apricot sauce, alcohol, citric acid, apricot essence and yellow dye.

 (Recipes for sweets and toffee. - M.: All-Russian Research Institute of the Confectionery Industry. 1986, p. 79. Recipe 31. Sweets "Autumn Garden").

 A disadvantage of the known composition are low organoleptic properties. In addition, the use of expensive apricot puree and apricot seasoning as a plant fortifier in this recipe composition leads to a significant increase in the cost of the final product.

 The closest set of features to the invention in terms of the formulation is a composition for the preparation of fondant candies glazed with chocolate icing, with a body containing granulated sugar, applesauce, citric acid, alcohol and essence. (Recipes for sweets and toffee. - M.: All-Russian Research Institute of the Confectionery Industry, 1986, p. 51. Recipe 17. Candies "Crimean apple").

 Solving the issue of the availability of raw materials, this composition loses in relation to the previous analogue in the originality of taste, as well as in biological value. A disadvantage of the known composition is also instability to drying.

 Both of the above compositions have a common drawback - the significant complexity of the production technology, due to the difficulty in selecting raw materials with the necessary parameters due to strong fluctuations in the acidity of apple and apricot puree depending on the varieties and degree of fruit maturity.

 The invention is aimed at creating a finished product with a qualitatively new taste, increased biological value and improved organoleptic properties.

The problem is solved in that in the composition for the preparation of Ryabushka candies containing chocolate icing, molasses, alcohol, citric acid, flavoring, granulated sugar, red mountain ash puree is introduced as a vegetable enrichment, and Cranberry is used as a flavoring agent, in the following ratio of components, wt.%:
Chocolate glaze - 22.5 - 23.5
Molasses - 6.7 - 7.0
Red mountain ash puree - 6.4 - 6.7
Alcohol - 0.8 - 0.9
Citric acid - 0.04 - 0.05
Cranberry flavoring - 0.04 - 0.05
Sugar - Else
Introduction to the composition for the preparation of fondant sweets puree of red mountain ash can significantly increase the biological value of the finished product by enriching it with all the qualities inherent in this component. Red mountain ash puree is a rich source of ascorbic acid, carotene. By the content of vitamin P, red mountain ash is one of the first places among fruits and berries. Red rowanberry contains pectins, salts of sodium, calcium, magnesium, contains parasorbic, sorbic acid, sorbine, which are choleretic substances that lower the content of fat and cholesterol in the blood. Red mountain ash puree gives sweets a qualitatively new pleasant tart, bitter-astringent taste, due to the presence of tannins in it. Sorbitol (up to 7%) contained in puree of red mountain ash is of great importance as a substance that stabilizes the humidity of confectionery products. Sweets containing sorbitol become more resistant both to drying and moisture. When making red ashberry puree during the preparation of lipstick, the amount of reducing substances formed increases due to the addition of acids contained in the puree. In addition, when knocking lipstick, the crystals of lipstick are mixed with dietary fiber mashed potatoes, which also weakens the structure of the resulting products.

 The invention is illustrated by the following examples of the preparation of sweets of this composition.

Preparation of sugar syrup is carried out at the universal syrup-cooking station ShSA-1, which serves water heated to 70 ^o C, sugar and molasses. The finished syrup with a moisture content of 18-22% is passed through the filter and sent to the mixer, where, according to the recipe, red rowan puree is added to it. After mixing, the mass is fed into the coil of the cooking column and respected to a moisture content of 10-13%. Then, passing the mass through a steam separator, it is fed into a lipstick machine, knocked down and cooled to 75-85 ^o C. To the resulting lipstick with stirring and simultaneous tempering in the tempering machine add flavoring and aromatic ingredients. The finished candy mass is cast into cells stamped in starch. After completion of the process of structure formation, candy bodies are glazed, wrapped and packaged. To prepare sugar syrup at the ShSA-1 station, granulated sugar is fed into the hopper of the metering screw, which transports sugar to the station mixer. Water is also fed here, heated to 70 ^° C. The molasses are continuously introduced into the molasses according to the recipe with a plunger metering pump.

Example 1
The resulting syrup is respected to a moisture content of 18-22%, passed through a filter and served in a mixer. According to the recipe, red fish puree is also loaded there. After mixing, the mass is fed into the coil of the cooking column, where it is boiled to a moisture content of 12%. Then the resulting fondant mass is fed through a steam separator to a fondant machine, knocked down and cooled to a temperature of 80 ^o C. After this, the mixture is fed to a tempering machine, where alcohol, Cranberry flavoring, citric acid are added with constant stirring and tempering. After kneading and tempering, the finished candy mass is cast into cells. The resulting candy bodies are glazed with chocolate icing, wrapped and packaged. The composition for making sweets consists of the following components, wt.%:
Chocolate Glaze - 23.5
Molasses - 6.7
Red mountain ash puree - 6.4
Alcohol - 0.8
Citric acid - 0.04
Cranberry flavoring - 0.04
Sugar - 62.52
Example 2
The preparation of the product is carried out analogously to example 1, but the components of the composition for the preparation of sweets are taken in the following ratio, wt.%:
Chocolate Glaze - 22.5
Molasses - 7.0
Red mountain ash puree - 6.7
Alcohol - 0.9
Citric acid - 0.05
Cranberry flavoring - 0.05
Sugar - 62.8
Ready candies obtained as a result of experiments (example 1, 2) have a pleasant, original taste and aroma. The products are enriched with mineral salts, microelements and vitamins contained in mashed red rowan. At the same time, production costs significantly decreased.

Claims (1)

A composition for the preparation of sweets containing chocolate icing, molasses, vegetable fortifier, alcohol, citric acid, flavor and granulated sugar, characterized in that as a vegetable fortifier it contains mashed red wild rowan, and as a flavoring flavor Cranberry, in the following ratio of components, wt.%:
Chocolate glaze - 22.5 - 23.5
Molasses - 6.7 - 7.0
Puree of red wild mountain ash - 6.4 - 6.7
Alcohol - 0.8 - 0.9
Citric acid - 0.04 - 0.05
Cranberry flavoring identical to natural - 0.04 - 0.05
Sugar - Rest