RU2229233C1 - Method for producing of caramels "korovka" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of sugar confectioneries, such as fruit caramels "Korovka". SUBSTANCE: method involves preparing sugar syrup by mixing water and sand sugar with following adding of syrup; introducing condensed milk, butter and flavor additive into syrup; before introducing of sand sugar, heating water to temperature of 60-70 C in cooker by supplying into cooker steam jacket of steam under pressure of 0.2-0.25 MPa; after introducing of sand sugar, boiling out resultant syrup while gradually increasing temperature to 108-110 C until dry substance content is 80-82%; introducing syrup into resultant mass while increasing temperature to 110-112 C until sugar syrup moisture content is 18-22%; before adding condensed milk into syrup, heating it to temperature of 60-70 C; using raspberry, strawberry, cherry, apricot, orange or lemon aromatizer as flavor additive; after introducing of flavor additive into mass, subjecting it to boiling-out procedure until dry substance content is 88-90%; introducing butter at the end of boiling-out procedure; molding resultant mass to obtain sheet; subjecting sheet to proofing procedure on cooling table for 40-60 min and simultaneously blowing it with air having temperature of 14-15 C at relative humidity of 60-70%. Components for preparing of caramels composition are used in the following ratio (weight parts): sand sugar 46-46.4; syrup 18.3-18.9; condensed milk 37.7-37.8; butter 1.23-1.25; aromatizer 0.18-0.2. EFFECT: improved structure and plasticity of bodies, provision for obtaining of caramels with clearly defined fruit flavor, and intensified production process. 2 cl, 6 ex

Description

The invention relates to the food industry, in particular to its confectionery industry, and can be used for the preparation of sugar confectionery products, in particular for the preparation of milk candy "cow (fruit)".

A known method for the production of milk candy "Cow", involving the preparation of sugar syrup, adding molasses, condensed milk, flavoring and aromatic substances, molding the resulting mass by casting it into starchy forms and setting the body of sweets. In this case, after adding condensed milk, the mass is subjected to languishing for 15-30 minutes with a gradual increase in temperature from 102 to 120 ° C and reaching 12-14% humidity, and the casing of the candies is aged at 50-55 ° C for 6-10 hours with their subsequent exposure to the formation of the necessary strength (see RU 2103880 C1, 02/10/1998).

The disadvantages of this method are the length of the production process of these sweets and their high enough quality indicators due to the possibility of the appearance on their surface of residues of disseminated starch used for molding products.

There is also known a method of production of milk candy "Cow", which includes the preparation of raw materials, the preparation of sugar syrup, the addition of molasses, condensed milk, flavoring agents, butter, molding the resulting mass by casting it in the form of a layer on a cooling table, its matting, cutting the layer in the longitudinal and transverse directions to obtain individual candy bodies. When preparing raw materials, it is subjected to ozonation, while mixing the components of the recipe mixture, fructose is additionally added to it, butter is added before flavoring and aromatic additives are added (RU 2145782 C1, 02.27.2000).

The disadvantages of this method are the need to supply this production with additional equipment, in particular an ozonizer for processing raw materials, as well as the insufficiently high quality of the finished candies, because due to the fact that their ingredient includes such an ingredient as fructose, it is possible to soak and reduce the shelf life of sweets.

The closest analogue to the problem to be solved and the technical result achieved to the claimed method is the method of producing milk candy "Cow", which involves preparing sugar syrup by mixing water, sugar, followed by adding molasses, adding condensed milk, butter and flavoring oil to the syrup, casting the mass in the form of a layer with its subsequent standing on a cooling table and separation into separate products (see Karusheva N.V. "Technology of sweets and toffee". - M.: Food industry s, 1976, s.43-45).

The disadvantages of this method is that the quality of the obtained sweets is not always stable, but depending on the quality of the raw materials used for their production. In this case, it is possible to obtain sweets that do not comply with GOST, i.e. in the form of a candied mass. In addition, the disadvantage of this method is the duration of the production of sweets.

The task posed by the development of the invention is to obtain sweets corresponding to GOST, i.e. having an amorphous structure inside, and on top a crust in the form of a sugared layer, while adding a new taste to the Cow milk candy. At the same time, the task was set to speed up this production.

To achieve this goal in the method for the production of milk candy "Cow", which involves the preparation of sugar syrup by mixing water, granulated sugar, followed by the addition of molasses, adding condensed milk, butter, cream and flavoring to the syrup, casting the resulting mass in the form of a layer followed by it by standing on a cooling table and dividing into separate products, according to the invention, the water is heated to a temperature of 60-70 ° C in a digester before adding granulated sugar, into the steam jacket of which steam under a pressure of 0.2-0.25 MPa, after the supply of granulated sugar, the resulting syrup is boiled with a gradual increase in temperature to 108-110 ° C until a solids content of 80-82% is reached, and the molasses is introduced into this syrup with further boiling when the temperature rises to 110-112 ° C and until the sugar syrup reaches a moisture content of 18-22%, it is heated to a temperature of 60-70 ° C before the condensed milk is added to the syrup, raspberry or strawberry, or cherry, or apricot or orange or l monolithic, after adding to the mass it is boiled until the solids content is 88-90%, butter is added at the end of boiling this mass, casting of the resulting mass is carried out to obtain a layer 1.8-2.0 cm thick, the formation is quenched for 40-60 minutes with its simultaneous air blowing at a temperature of 14-15 ° C with a relative humidity of 60-70%.

The components of the composition for the preparation of sweets are mainly taken in the following ratio (wt.h.):

Sugar 46 - 46.1

Molasses 18.3 - 18.9

Condensed milk 37.7 - 37.8

Butter 1.23 - 1.25

Raspberry flavor

or strawberry, or

cherry or apricot

or orange

or lemon 0.18 - 0.2

The technical result achieved by the proposed method consists in obtaining chocolates with the necessary quality indicators due to just such a choice of the sequence of introducing the components of the mass, the conditions for boiling the syrup, the introduction of condensed milk with preheating, as well as the sequence of introducing into the mass first fruit flavor and then butter . With these parameters for carrying out the process of candy production, the appearance of excessive reducing sugars in the syrup and, accordingly, premature sugaring of the mass are eliminated and the hygroscopicity of the mass is eliminated when forming the candy bodies. At the same time, adding butter to the candy mass after adding a flavoring agent in the form of a fruit flavor provides higher plasticity of the mass and the manifestation in the finished candy over its entire volume of a pronounced corresponding fruit aroma that persists throughout the entire shelf life of the sweets.

The invention is illustrated by the following description of the method of preparation of milk sweets "Cow - fruit."

The method involves the preparation of sugar syrup by mixing water, granulated sugar, followed by the addition of molasses. Water before adding granulated sugar is heated to a temperature of 60-70 ° C in a digester, in the steam jacket of which steam is supplied under a pressure of 0.2-0.25 MPa. After supplying granulated sugar, the resulting syrup is boiled with a gradual increase in temperature to 108-110 ° C until a solids content of 80-82% is reached, and syrup is added to this syrup with further boiling when the temperature rises to 110-112 ° C until humidity sugar syrup 18-22%.

Then, condensed milk, flavoring and butter are added to the syrup. Before adding the condensed milk to the syrup, it is heated to a temperature of 60-70 ° C, fruit flavoring is used as a flavoring additive, after adding the flavoring to the mass, it is boiled to a dry matter content of 88-90%. Butter is added at the end of boiling this mass after making a mixture of flavoring.

Then, the resulting mass is cast in the form of a layer with its subsequent standing on a cooling table. Casting of the resulting mass is carried out to obtain a layer with a thickness of 1.8-2.0 cm, the formation is dredged for 40-60 minutes with its simultaneous air blowing at a temperature of 14-15 ° C at a relative humidity of 60-70%. Then the layer is divided into separate products. In the workshop, the specified microclimate is constantly maintained in order to avoid condensation on the metal surfaces of the cooling table, which is achieved by condensing and moisture-drying equipment. The temperature of the water supplied to the cooling table is not more than 8-10 ° C. As a result of this, the molded candy mass is cooled for a minimum period of time from a temperature of 110-112 ° C to a temperature of 20-30 ° C, i.e. crystallization temperature of amorphous consistency.

After curing, the mass on the tables with a circular knife is cut into individual layers of a given size and fed to the rolling machine. Here, the mass layer is laid on special polyurethane substrates and, together with the substrate, the layer is passed through the drums of the rolling machine, and a layer of the required thickness is finally formed. Further, the layer with the substrate is directed to a cutting machine, where it is cut with a circular knife mounted on a shaft, first along separate strands and then across to the body.

When standing on the cooling table, an amorphous structure mass forms, and later, when cutting as a result of breaking the crystal lattice, the process of growth of sugar crystals begins at the cut point, due to which a candied crust-shell forms.

Further, the candy shells, which do not yet have the necessary hardness, are removed from the substrates with special thin elongated blades on a cooling conveyor belt enclosed in a box. In it, the body at a cooling air temperature of 30 ° C acquire the properties of a solid. Having passed the cooling chamber of the case, the stripper is removed from the tape and fed through the tray to the desktop of the wrapping machine, where the cases are wrapped in a “sock” in a brightly colored etiquette of various assortments. Finished products are packaged in boxes and monitored.

Example 1

The method involves the preparation of sugar syrup by mixing water, granulated sugar, followed by the addition of molasses. Water before adding granulated sugar is heated to a temperature of 60 ° C in a digester, in the steam jacket of which steam is supplied under a pressure of 0.2 MPa. After granulated sugar is fed, the resulting syrup is boiled with a gradual increase in temperature to 108 ° C until a solids content of 80% is reached, and syrup is added to this syrup with a further increase in temperature to 110 ° C until the sugar syrup reaches a moisture content of 18%.

Then, condensed milk, butter, and flavor are added to the syrup. Before adding the condensed milk to the syrup, it is heated to a temperature of 60 ° C, fruit flavoring is used as a flavoring additive, after adding a flavoring additive to the mass, it is boiled until the solids content is 90%, butter is added at the end of boiling this mass.

The components of the composition are taken in the following ratio (parts by weight):

Sugar 46

Molasses 18.3

Condensed milk 37.7

Butter 1.23

Raspberry flavoring 0.18

Then, the resulting mass is cast in the form of a layer with its subsequent standing on a cooling table. Casting of the resulting mass is carried out to obtain a layer 1.8 cm thick, the formation is dredged for 40 minutes with its simultaneous air blowing at a temperature of 14 ° C at a relative humidity of 60%. Then the layer is divided into separate products.

In the workshop, the racks constantly maintain a given microclimate in order to avoid condensation on the metal surfaces of the cooling table, which is achieved by condensing and moisture-drying equipment. The temperature of the water supplied to the cooling table is 7 ° C. As a result, the cast candy mass is cooled from a temperature of 110 ° C to a temperature of 20 ° C in a minimum period of time, i.e. crystallization temperature of amorphous consistency. Further, the formation with the substrate is directed to a cutting machine, where the formation is cut with a circular knife mounted on a shaft, first along separate strands, and then across to the body.

Example 2

Carried out analogously to example 1.

The method involves the preparation of sugar syrup by mixing water, granulated sugar, followed by the addition of molasses. Water before adding granulated sugar is heated to a temperature of 70 ° C in a digester, in the steam jacket of which steam is supplied under a pressure of 0.25 MPa. After sugar is added, the resulting syrup is boiled with a gradual increase in temperature to 110 ° C until the solids content of 82% is reached, and the syrup is added to this syrup with a further increase in temperature to 112 ° C until the sugar syrup reaches a moisture content of 22%. Then, condensed milk, butter, and flavor are added to the syrup. Before adding the condensed milk to the syrup, it is heated to a temperature of 70 ° C, strawberry flavor is used as a flavoring additive, after making the resulting flavor, the mass is boiled to a dry matter content of 88%. Butter is added at the end of boiling this mass.

The components of the composition are taken in the following quantity (parts by weight):

Granulated Sugar 46.2

Molasses 18.6

Condensed milk 37.7

Butter 1.24

Flavoring

strawberry 0.2

Then, the resulting mass is cast in the form of a layer with its subsequent standing on a cooling table. Casting of the resulting mass is carried out to obtain a layer with a thickness of 2.0 cm, the maturation of the formation is carried out for 60 minutes with simultaneous air blowing at a temperature of 15 ° C at a relative humidity of 70%. Then the layer is divided into separate products.

Example 3. Carried out analogously to example 1 or 2, only as a flavor using a cherry flavor.

In this case, the components for the preparation of sweets are taken in the following ratio (parts by weight):

Granulated sugar 46.4

Molasses 18.9

Condensed milk 37.8

Butter 1.25

Cherry flavor 0.2

Example 4. Carried out analogously to example 1 or 2, or 3, only as a flavor, use apricot flavor.

Example 5. Carried out analogously to example 1 or 2, or 3, only as a flavor using orange flavor.

Example 6. Carried out analogously to example 1 or 2, or 3, only as a flavor using lemon flavor.

The proposed method provides for the production of sweets of amorphous structure with a translucent flowing “like a tear” core structure enclosed in a crystalline shell. At the same time, sweets have a fruity taste and aroma pronounced throughout the volume that remains throughout the entire shelf life of the sweets.

Claims (2)

1. Method for the production of Milk candy “Cow”, involving the preparation of sugar syrup by mixing water, granulated sugar, followed by the addition of molasses, adding condensed milk, butter, cream and flavoring to the syrup, casting the resulting mass in the form of a layer, followed by cooling on the cooling table and dividing into separate products, characterized in that the water is heated to a temperature of 60-70 ° C in a digester before adding sugar, to the steam jacket of which steam is supplied under a pressure of 0.2-0.25 MPa, After sugar is supplied, the resulting syrup is boiled with a gradual increase in temperature to 108-110 ° C until a solids content of 80-82% is reached, and syrup is added to this syrup with further boiling when the temperature rises to 110-112 ° C and until humidity syrup syrup 18-22%, before adding the condensed milk to the syrup, it is heated to a temperature of 60-70 ° C, as a flavoring add flavoring raspberry, or strawberry, or cherry, or apricot, or orange, or lemon, after additions to of which it is boiled into the mass to a dry matter content of 88-90%, butter is added at the end of boiling of this mass, the resulting mass is cast to obtain a layer with a thickness of 1.8-2.0 cm, the formation is aged for 40-60 minutes with its simultaneous air blowing at a temperature of 14-15 ° C with a relative humidity of 60-70%. 2. The method according to claim 1, characterized in that the components are taken in the following ratio, parts by weight: Granulated Sugar 46-46.4 Molasses 18.3-18.9 Condensed milk 37.7-37.8 Butter 1.23-1.25 Raspberry flavoring or strawberry, or cherry, or apricot or orange or lemon 0.18-0.2