RU2225138C1 - Composition for producing of assortment-type candies - Google Patents

Abstract

FIELD: food-processing industry and confectionery industry, in particular, production of assortment-type chocolate candies. SUBSTANCE: composition comprises chocolate mass adapted for casting in form, sand sugar, fat-containing component, almond nut nuclei, and aromatic substance. Composition further comprises dry fat-free milk. Fat-containing component is coconut oil, aromatic substance is aromatizer "Irish cream" and chocolate mass to be cast is chocolate glaze. Composition comprises rubbed almond nut nuclei and whole fried almond nut nuclei. Components are used in the following ratio, wt%: chocolate glaze 57.36-60.41; sand sugar 10.44-12.44; fried almond nut nuclei 10.62-12.44; coconut oil 2.62-3.48; dry fat-free milk 1.98-2.62; rubbed almond nut nuclei 11.82-13.92; aromatizer "Irish cream" 0.01-0.02. EFFECT: wider range of products by providing novel organoleptical properties created owing to using novel combinations of components and quantitative ratios. 3 tbl, 2 ex

Description

 The invention relates to the food industry, in particular to a confectionery, and can be used for the production of chocolates such as "Assorted".

 Known close to the claimed composition of chocolates such as "Assorted", including sugar, molasses, condensed milk, alcohol, vanilla essence and walnut kernel, the above set of features of which is similar to the set of features of the claimed invention. (RU 2084165 6, A 23 G 3/00).

 The closest analogue in terms of essential features is the composition for the production of "Assorti" type sweets, including chocolate for molding, granulated sugar, almond kernel fried with sugar, cocoa butter as a fat-containing component, vanillin and vanilla essence as an aromatic substance (Candy Recipes and iris Publishing House "Food Industry", M., 1971, S. 605).

 However, the range of such products with improved taste is not large enough.

 The invention is aimed at creating a composition for the production of sweets such as "Assorted", expanding the range of confectionery products with improved properties.

 The technical result consists in expanding the range of products for this purpose by creating new organoleptic properties, a new taste due to a new combination of components and their quantitative ratio.

This technical result is achieved in that the composition for the production of "Assorted" type sweets, including chocolate mass for molding, granulated sugar, fat-containing component, almond kernel and aromatic substance, according to the invention additionally contains skimmed milk powder, coconut oil as a fat-containing component, the flavor is Irish Cream, and the chocolate mass for molding is chocolate icing, the composition contains grated almond kernel and almond kernel arenes whole, in the following ratio, wt. %:
Sugar - 10.44-12.44
Whole roasted almond kernel - 10.62-12.44
Coconut Oil - 2.62-3.48
Skimmed milk powder - 1.98-2.62
Grated almond kernel - 11.82-13.92
Fragrance "Irish cream" - 0,01-0,02
Chocolate Glaze - Else
The difference between the proposed solution from the prototype is a combination of known components with new components and their quantitative ratio. This combination helps to improve the consistency of the mass, namely, makes it more plastic and soft, and the combination of these components with the grated almond kernel gives the filling a creamy buttery taste that harmoniously combines with the added flavoring Irish Cream, as well as the taste of whole roasted almonds, which allows you to get a composition for the production of sweets with a new piquant taste, an original aroma due to the combination of the effects of the contained components and their quantitative ratio on taste recipes Ry. The inventive composition expands the range of products for this purpose.

 A method of obtaining the compositions shown in examples 1-2.

 Example 1. In a mixing machine, the crushed almond kernels, milk powder, granulated sugar and coconut oil in a molten state are loaded sequentially according to the recipe in an amount of 21-28% of the total mass. The mixture is stirred to a homogeneous mass, crushed in a five-roll mill, and the remainder of coconut oil, the kernel of grated almonds, flavor "Irish cream" are introduced into the scalloped mass, kneading is carried out and then put into the prepared chocolate crusts. Crusts are prepared using a casting machine. In this case, chocolate icing is poured into molds. The completed forms are transferred to the device for turning over, where they are tipped over and the excess liquid chocolate mass drains. Then the forms are transferred to the cooling device. The molds with the hardened chocolate mass enter under the casting heads for the filling, where the crust is filled with the filling, while the whole core of the fried almonds is manually laid. After the formation of the film on the filling, the bodies are closed with a pre-made bottom made of chocolate glaze. Ready candies arrive on packing.

Example 2 (prototype)
In a mixing machine, sequentially according to the recipe for the kernel of fried almonds with sugar, granulated sugar and cocoa butter in a molten state in the amount of 21-28% of the total mass. The mixture is stirred until homogeneous, crushed in a five-roll mill and the remaining cocoa butter, the kernel of fried almonds with grated sugar, vanilla and vanilla essence are introduced into the scalloped mass, kneading is carried out and then put into the prepared chocolate crusts. Next, the process is carried out analogously to example 1, excluding whole walnut process

 For experimental verification were prepared three composition of the components of the claimed invention and the composition of the prototype. The following raw materials were used to prepare the compositions: granulated sugar GOST 21-94; Skimmed milk powder GOST 10970-87; coconut oil GOST 10766-84; GOST 108-76 cocoa powder; almond kernel GOST 16831-71; vanillin GOST 16599-71; flavoring "Irish Cream" produced by the company "Frutarom" (Irish Cream 2224310), hygienic conclusion on products, goods 77.99.9.915.P.8162.1.00 from 01/17/2000 g; chocolate icing OST 10-093-87. The compositions are shown in table 1. Organoleptic characteristics are shown in table 2. Physico-chemical indicators characterizing the product from the proposed composition are shown in table 3.

 In the claimed invention, a new combination of components and their new quantitative ratio provides the confectionery product with a new taste different from the known ones. Taste sensations from various food products (components) are usually the result of exposure to taste buds located in the papillae of the tongue, as well as in the mucous membrane of the soft palate, the posterior wall of the epiglottis and on the side walls of the larynx. The impulse accepted by the taste cell gives only taste sensations (see T.Yu.Duborasov's study guide "Sensory analysis of food products. Wine tasting"). It was found that pulses are formed not from one main taste, but from a mixture of tastes of all components contained in the product and their quantity. Thus, the taste sensations, depending on the components contained in the product and their quantitative ratio, are the basis for the formation of taste and organoleptic characteristics of the confectionery product of the claimed composition and differ from the indicators of known products. In addition, the product has improved physicochemical properties.

 The tasting of the confectionery of the claimed composition showed that it has a new taste. This indicates that the range of products for this purpose is expanding, which corresponds to the technical result.

 It was established empirically that any deviation from the compositions 1, 2, 3 shown in table 1 does not give the above taste and properties presented in tables 2 and 3.

 From the table it follows that the proposed composition for the production of sweets is characterized by lower indicators of the mass fraction of sugar and moisture and a high fat content, which indicates its improved properties.

 Thus, the present invention allows to expand the range of confectionery for the production of sweets with a new original taste and improved properties.

Claims (1)

Composition for the production of assorted sweets, including chocolate mass for molding, granulated sugar, fat-containing component, almond kernel, flavoring substance, characterized in that the composition additionally contains skimmed milk powder, coconut oil as a fat-containing component, and flavoring agent as a flavoring substance " Irish cream ", and as chocolate mass for molding - chocolate icing, while the composition contains the kernel of grated almonds and whole almond kernel fried in the following ratio components in wt.%: Chocolate glaze 57.36 - 60.41 Sugar 10.44 - 12.44 Roasted almond kernel 10.62 - 12.44 Coconut Oil 2.62 - 3.48 Skimmed milk powder 1.98 - 2.62 Almond kernel grated 11.82 - 13.92 Fragrance "Irish cream" 0.01 - 0.02

Images