RU2236791C2 - Method for preparing of filler for confectionery products - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves mixing honey, citric acid and plant component, with citric acid being dissolved in water before mixing procedure; while mixing, additionally introducing sugar, syrup and texturizer into mixture, said texturizer being added in an amount of about 1 wt%; using texturizer such as carboxymethyl cellulose in an amount of about 0.5 wt%, or modified starch in an amount of 4 wt%, or gum in an amount of 0.3 wt%, or mixture thereof on conversion to equivalent amount of one of above substances; before mixing procedure, introducing into texturizer sugar at texturizer and sugar weight ratio of about 1:5; solving mixture in water and holding for swelling; boiling out resultant mixture to dry substance content of about 70 wt%; cooling and introducing aromatizer. Rubbed lemon, ground dried pitted and halved apricot, raisin, ground prune or fried nut is used as plant component.

EFFECT: provision for obtaining of novel filler possessing viscous flow properties in wide temperature range allowing it to be used both in farinaceous confectionery products subjected to baking procedure and in ice-cream.

8 cl, 5 ex

Description

The invention relates to technology for confectionery production, in particular to the production of a viscous honey filler for confectionery.

A known method for the production of filler for confectionery, involving the mixing of sugar, molasses, plasticizer, structurant and emulsifier, boiling to a given dry matter content, cooling and introducing flavoring and flavoring (RU 2143821 C1, 10.01.2000).

The disadvantage of this method is the complexity due to the use of a large number of technological additives for various purposes.

Closest to the proposed is a method of manufacturing a filler for confectionery products, involving the mixing of honey, citric acid and a plant component (SU 1755772 A1, 08.23.1992).

This method does not provide for the use of technological additives, but the product obtained from it is unsuitable for use in products subjected to heat treatment or freezing.

The technical result of the invention is to obtain a new filler with viscoplastic properties in a wide temperature range, which allows it to be used both in flour confectionery products, baked, and in ice cream.

This result is achieved by the fact that in the method for the production of a filler for confectionery products involving the mixing of honey, citric acid and a plant component, citric acid is dissolved in water before mixing with other components, and sugar, molasses and a structurant in the form of pectin in an amount of about 1% by weight, or carboxymethyl cellulose in an amount of about 0.5% by weight, or modified starch in an amount of about 4% by weight, or gum in an amount of about 0.3% by weight, or mixtures in terms of the equivalent amount of one of the listed substances, moreover, sugar is added to the structure-forming agent before mixing with other components at a ratio of about 1: 5 by weight of the structure-forming agent and sugar, their mixture is dissolved in water and kept for swelling, the whole mixture is boiled to dry matter content about 70% by weight, cool and flavor is introduced, while mashed lemons, chopped dried apricots, raisins, chopped prunes, and roasted nuts are used as a plant component.

Preferred embodiments of the present invention provide for use in mixing the components in the following proportions by weight:

honey 150-154

sugar 400-405

molasses 240-246

citric acid 2.1-2.13

mashed lemons 200-210

or

honey 150-154

sugar 280-284

molasses 240-246

citric acid 2.5-2.54

chopped dried apricots 200-210

or

honey 150-154

sugar 270-274

molasses 240-246

citric acid 2.5-2.54

raisins 200-210

or

honey 150-154

sugar 280-284

molasses 240-246

citric acid 2.5-2.54

ground prunes 200-210

or

honey 150-154

sugar 380-385

molasses 240-246

citric acid 2-2.03

roasted nuts 200-205

and also introducing, when mixing, sorbic acid in an amount of about 0.05% by weight and / or introducing, after cooling, the food coloring.

The method is implemented as follows.

When using honey, prepared in a container, it is washed with water before opening to completely remove impurities, then opened. Glass jars are checked for integrity of the neck. If there is a chip on the neck, honey is not allowed in production. After emptying the container, it is rinsed with water, and the resulting solution is filtered through a sieve and added to the bulk of the honey. Bulk components are sieved and passed through a magnetic trap. Plant components inspect. Lemons, dried apricots, prunes and raisins are washed. Lemons are rubbed. Dried apricots, raisins and prunes are soaked in hot water for 2-3 hours. Then dried apricots and prunes are crushed, for example, on the top of the MP-82 brand with a diameter of the holes of the gratings 3-6 mm. Roast nuts and crush if necessary. Citric acid is dissolved in water at 30-35 ° C to obtain a 50% solution. The builder is mixed with sugar in a ratio by weight of 1: 5, dissolved in 20 parts of water and left to swell for 2-3 hours. Sorbic acid is dissolved in water at 80-85 ° C to obtain a 10% solution. Next, prepare the prescription mixture. The accuracy of observing the ratio of components is determined by the consumption rates of each type of raw material, when the estimated losses for nuts, honey and molasses are 2.5%; for sugar 1.3%; for sorbic and citric acids, structure-forming agents, flavorings and food colors 1.5%; for lemons, dried apricots, prunes and raisins 5%. When using a mixture of builders, its amount is determined by conversion to the equivalent for a given product quantity of one of the components, when taken equivalent to 40 wt. including modified starch, 10 wt. h, pectin, 5 wt. including carboxymethyl cellulose and 3 wt. h. gums. The mixture of prescription components is boiled to a dry matter content of about 70% by weight, cooled to a temperature of about 60 ° C, flavor and food coloring are introduced if the latter is in the formulation and mixed for 5-10 minutes. After the introduction of these components, the solids content in the product should be at least 70% by weight. The resulting filler is Packed in consumer packaging without sterilization. At temperatures from 0 to 25 ° C and relative humidity not higher than 75%, the warranty period for the target product is 4 months.

The target product is a viscous, slightly gelling mass, not spreading or slightly cracking on a horizontal surface, homogeneous when using mashed lemon, or with inclusions of nuts, or raisins, or pieces of prunes, or dried apricots, with a sweet and sour taste and a pronounced harmonious blend of honey aroma and the plant component used, golden color. It can maintain its consistency in a wide temperature range, therefore it can be used as a filler for ice cream, baked flour and sugar confectionery, dairy products.

Example 1

The filler is prepared according to the technology described above at the following component consumption, wt. hours:

honey 154

sugar 405

molasses 246

citric acid 2.13

mashed lemons 210

modified starch 40.6

flavoring 0,10015

water 814.13

The target product has the above organoleptic and technological properties in the absence of plasticizer and emulsifier.

Example 2

The filler is prepared according to the technology described above at the following component consumption, wt. hours:

honey 150-154

sugar 284

molasses 246

citric acid 2.54

chopped dried apricots 210

pectin 10.15

flavoring 0,10015

sorbic acid 0.5075

water 210.615.

The target product has the above organoleptic and technological properties in the absence of plasticizer and emulsifier.

Example 3

The filler is prepared according to the technology described above at the following component consumption, wt. hours:

honey 154

sugar 274

molasses 246

citric acid 2.54

raisins 210

carboxymethyl cellulose 5.075

flavoring 0,10015

water 104.04.

The target product has the above organoleptic and technological properties in the absence of plasticizer and emulsifier.

Example 4

The filler is prepared according to the technology described above at the following component consumption, wt. hours:

honey 154

sugar 385

molasses 246

citric acid 2.03

roasted peanuts 205

gum 3,045

flavoring 0,10015

water 62.93.

The target product has the above organoleptic and technological properties in the absence of plasticizer and emulsifier.

Example 5

The filler is prepared according to the technology described above at the following component consumption, wt. hours:

honey 154

sugar 385

molasses 246

citric acid 2.03

roasted hazelnuts 205

modified starch 6.7667

pectin 1.6917

carboxymethyl cellulose 0.8458

gum 1.5225

flavoring 0,10015

sorbic acid 0.5075

water 227.023.

The target product has the above organoleptic and technological properties in the absence of plasticizer and emulsifier.

Thus, the proposed method allows to obtain in the range viscous fillers for confectionery products without the use of plasticizers and emulsifiers that retain viscoplastic properties in a wide temperature range, which allows them to be used as part of confectionery products subjected to heat treatment, and ice cream.

Claims (8)

1. A method of manufacturing a filler for confectionery, involving the mixing of honey, citric acid and a plant component, characterized in that before mixing with other components, citric acid is dissolved in water, sugar, molasses and a structurant in the form of pectin are added in an amount of about 1 % by weight, or carboxymethyl cellulose in an amount of about 0.5% by weight, or modified starch in an amount of about 4% by weight, or gum in an amount of about 0.3% by weight, or mixtures thereof in trans account for an equivalent amount of one of the listed substances, moreover, sugar is added to the structure-forming agent before mixing with other components at a ratio of about 1: 5 by weight of the structure-forming agent and sugar, their mixture is dissolved in water and allowed to swell, the whole mixture is boiled to a dry matter content of about 70 % by weight, cool and flavor is introduced, while mashed lemons, chopped dried apricots, raisins, chopped prunes, and roasted nuts are used as a plant component. 2. The method according to claim 1, characterized in that when mixing using the following components in a ratio by weight: Honey 150-154 Sugar 400-405 Molasses 240-246 Citric acid 2.1-2.13 Lemons mashed 200-210 3. The method according to claim 1, characterized in that when mixing using the following components in a ratio by weight: Honey 150-154 Sugar 280-284 Molasses 240-246 Citric acid 2.5-2.54 Dried apricots chopped 200-210 4. The method according to claim 1, characterized in that when mixing using the following components in a ratio by weight: Honey 150-154 Sugar 270-274 Molasses 240-246 Citric acid 2.5-2.54 Raisins 200-210 5. The method according to claim 1, characterized in that when mixing using the following components in a ratio by weight: Honey 150-154 Sugar 280-284 Molasses 240-246 Citric acid 2.5-2.54 Ground prunes 200-210 6. The method according to claim 1, characterized in that when mixing using the following components in a ratio by weight: Honey 150-154 Sugar 380-385 Molasses 240-246 Citric acid 2-2.03 Roasted Nuts 200-205 7. The method according to claim 1, characterized in that when mixing, sorbic acid is additionally added in an amount of about 0.05% by weight. 8. The method according to claim 1, characterized in that after cooling, food coloring is additionally introduced.