RU2220583C2 - Cream fondant production method - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup by mixing sugar, condensed milk and vanillin; boiling out resultant mixture; adding butter and dry milk; whipping mixture and forming candy centers. Butter is added into syrup before whipping procedure. Method further involves holding whipped mixture at room temperature for 24-25 hours; repeatedly whipping mixture and simultaneously introducing dry milk, alcohol and cognac into mixture; providing chocolate glazing after formation of candy centers. EFFECT: improved quality of cream fondant owing to soft consistency, increased nutritive value of product and prolonged shelf life. 1 tbl, 1 ex

Description

 The present invention relates to the confectionery industry and can be used in the manufacture of sweets such as "Creamy fudge".

 A known method for the production of creamy lipstick, described in the book Karusheva N.V. Technology of sweets and iris. M .: Food industry, 1976.

 A method for the production of creamy fondant involves the preparation of a prescription mixture comprising sugar, molasses, condensed milk, butter, vanillin, preparation of fondant syrup, cooling, churning and molding the mass.

 The disadvantages of this method are the low quality of the sweets due to the rough consistency and low biological value of the product, since it uses one type of dairy raw material.

 Closest to the claimed technical essence and the achieved result, selected as a prototype, is a method for the production of creamy lipstick, protected by A.S. 1773366, cl. A 23 G 3/00, publ. 11/07/92. According to the known method, powdered milk is additionally introduced into the composition of the prescription components simultaneously with butter, which is added to the fondant syrup when whipped in a ratio of 4: 5 to 2: 1. A method for the production of creamy lipstick involves the preparation of syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture and knocking it with the addition of butter and milk powder.

 The disadvantages of this method are the low quality and nutritional value of creamy lipstick and drying of sweets during storage, due to the loss of moisture in the liquid phase, which causes partial sucrose crystallization and its transition to the solid phase.

 The problem solved by the invention is the improvement of the production method of creamy lipstick.

 The technical result from the use of the invention is to improve the quality of creamy lipstick due to a more delicate texture, increase the nutritional value of the product and increase its shelf life.

 This result is achieved by the fact that in the method of producing creamy lipstick, which involves preparing a syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture, adding butter and dried milk, kneading the mixture and forming candy bodies, butter is added to the syrup until knocking down, knocked down mixture is kept at room temperature, re-knocking the mixture with the simultaneous introduction of powdered milk and flavored additives into it, and after molding the candy bodies they glaze with chocolate icing.

The method is as follows. Sugar is loaded into a digester with a stirrer and 25-30% water is added to the sugar weight, sugar is dissolved with stirring, molasses is added and boiled to a moisture content of 14-15%. Then add condensed milk and vanillin and evaporate the syrup to a moisture content of 14-15%. In the finished syrup, add butter and boil the mixture to a moisture content of 12-13%. The resulting mixture is filtered and boiled to a moisture content of 8-10%, then cooled to a temperature of 65-70 ^o C and at the same time knocked down. The downed mixture is incubated for 24-25 hours and knocked repeatedly until a homogeneous consistency. With repeated whipping, milk powder, alcohol and cognac are added to the mixture. Then make candy shells and glaze them with chocolate icing.

 Repeated churning makes creamy lipstick more airy and tender. Since milk powder, alcohol and cognac are added during repeated whipping, they are not exposed to temperature effects and are not destroyed. The use of milk powder increases the nutritional value of the final product, since milk is a valuable dairy product that contains all the valuable constituent parts of milk in a more concentrated form, necessary to maintain the body's vital functions. These substances are in the ratio and form, favorable for the assimilation of the body and the construction of its tissues. Unlike the condensed milk used in the preparation of fudge, milk powder contains a smaller amount (in percentage) of sugar, which is very important at present. When using milk powder, the amount of condensed milk, and therefore sugar, is reduced, but the final product will contain the same amount of milk nutrients. One ton of condensed milk with sugar contains 215 kg of dry milk residue, 440 kg of sugar and 85 kg of fat. One ton of milk powder contains 710 kg of milk powder and 250 kg of fat. The amount of dried milk used according to the recipe is 55.28 kg according to the content of the milk residue in it corresponds to 182.6 kg of condensed milk would additionally add to the total amount of 80.3 kg of sugar. Obviously, it’s more important to enrich the product with a dry milk residue, without increasing the total sugar content.

 Example 1

37.94 kg of sugar are loaded into a digester with a stirrer and 11.38 kg of water are added, sugar is dissolved with stirring, 2.878 kg of molasses is added and boiled to a moisture content of 14-15% at a steam pressure of 4-6 kg / cm ² . Then add 18.423 kg of condensed milk and 0.019 kg of vanillin and boil the syrup to a moisture content of 14-15%. Add 12.393 kg of butter to the finished syrup and boil the mixture to a moisture content of 12-13%. The resulting syrup is filtered through a mesh filter with cells of no more than 3 mm, the plunger pump is fed into the cooking coil and boiled to a moisture content of 8-10% at a pressure of 1.8-2.0 kg / cm ² . The syrup flows by gravity into a screw fondant-whipping machine, in which it is quickly cooled to a temperature of 65-70 ^o C and at the same time knocked down. The broken mixture is loaded into trays and kept at room temperature for 24-25 hours to a moisture content of 8.5%. The mixture is loaded into the mixing machine and knocked repeatedly to a homogeneous consistency within 30-40 minutes, at the same time 5.563 kg of dried milk, 0.216 kg of alcohol and 0.104 kg of cognac are added to it. Then the bodies are jigged on the machine and glazed with chocolate icing. Get 100 kg of creamy lipstick. Sweets have high organoleptic properties, harmonious taste and aroma.

 Vanillin is used according to GOST 16599-77, butter - according to GOST 37-87; condensed milk - in accordance with GOST 2903-78; granulated sugar - according to GOST 21-78; powdered milk - according to GOST 4495-87; alcohol - according to GOST 964-82; cognac - according to GOST R 51618-2000; molasses - according to GOST 5194-68.

 Calculation of recipes is given in the table.

 Thus, the proposed method for the production of creamy lipstick can improve the quality of the finished product due to a more delicate texture, increase the nutritional value of the product through the use of milk powder and glazing, as well as increase its shelf life. The glaze of creamy lipstick creates, in contrast to existing varieties of sweets, a new flavoring bouquet.

Claims (1)

A method for the production of creamy lipstick, which involves preparing a syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture, adding butter and milk powder, kneading the mixture and forming candy bodies, characterized in that the butter is added to the syrup before knocking, whipped the mixture is kept at room temperature for 24-25 hours, the mixture is knocked down to a homogeneous consistency for 30-40 minutes with the simultaneous introduction of powdered milk, alcohol and cognac, and after forms The body of sweets is glazed with chocolate.

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