RU2244436C1 - Method for producing of aerated candies - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of candies with centers similar to those of "Bird's milk" type candies.

SUBSTANCE: method involves boiling sugar-agar-agar-syrup; aerating the latter with albumen and mixing resultant mass with fatty raw material, other receipt components and fillers; forming by spreading process; proofing; cutting into centers and glazing; using candied peel of citrus fruit and/or carrot, which had been preliminarily ground to particles of 3-10 mm size and dusted with starch. Also, before forming procedure, candied peel of citrus fruit and/or carrot is introduced into boiled agar-agar-sugar-syrup mass mixed with albumen, fatty raw material and other receipt components, in an amount of 5-20% by total weight and mixed for 10-30 s.

EFFECT: reduced production cost, uniform distribution of candied peel in candy mass while providing stable state thereof.

2 cl, 2 ex

Description

The invention relates to the food industry, to its confectionery industry, namely to the production of sweets with cases of type “Bird's milk”.

“Bird's milk” sweets are widely known, the basis of which is a whipped mass made from sugar, molasses, agar, protein and various additives (fruit mass, condensed milk, grated nuts, fat). Churned mass is obtained by churning sugar-syrup syrup with protein, flavoring and aromatic additives. (RU 20625844; SU 820783; SU 1457882; RU 2178254; Collection of technological instructions for the production of sweets, toffee, chocolate and cocoa powder. - M .: TSNIITEIPP, 1992, p. 32 and 33).

The closest in technical essence and the achieved result is a method for the production of whipped sweets by boiling the agarosugar syrup, knocking it with protein and mixing the resulting mass with fat-containing raw materials and other recipe components and fillers, molding by spreading, cutting into cases and glazing (RU 2145172. A 23 G 3/00, 2000).

The disadvantages of the known methods are expensive products as flavors, aromatic additives and fillers, as well as the low biological value of the product, due to the low content of essential amino acids, necessary vitamins - C, B2, PP, a number of micro and macro elements, weakly expressed organoleptic properties - taste and the aroma.

The technical result consists in the fact that such a technology for the preparation of whipped candies and the choice of the number of candied fruits introduced, their size and sprinkling with starch ensure their uniform distribution in the candy mass. Using a mixture of carrot and citrus candied fruits can reduce the cost of products, since carrot candied fruits are much cheaper. The choice of candied fruits provides the enrichment of products with dietary fiber contained in pectin. Processing candied fruits in starch eliminates their bonding among themselves and ensures their uniform distribution in the candy mass, maintaining its stable state. In this case, the introduction of candied fruit with starch just prior to molding ensures distribution in the entire volume without settling of candied fruit and without excessive wetting of starch, i.e. maintaining the mass in a stable state.

To achieve the technical result in a method for the production of whipped sweets by boiling sugar-syrup syrup, whipping it with protein and mixing the resulting mass with fat-containing raw materials, other recipe components and fillers, forming it with a spreading, dying, cutting into cases and glazing, according to the invention, use as a filler candied citrus and / or carrots, pre-crushed to a particle size of 3-10 mm and sprinkled with starch.

In addition, candied citrus fruits and / or carrots are added to the boiled agarosugarochny mass mixed with protein, fat-containing raw materials and other prescription components, before molding the mass in the amount of 5-20% of the total mass and mix for 10-30 sec.

The essence of the method is illustrated in the following examples.

Example 1. For the production of whipped sweets, sugar-syrup syrup is boiled to a moisture content of 17-25%. Cool it to a temperature of 60-75 ° C. Then the syrup is knocked down with egg white and the knocked down mass is mixed with fat-containing raw materials, other prescription components. A filler is introduced into the resulting mass - candied citrus fruits or carrots previously crushed to a particle size of 10 mm and sprinkled with starch in an amount of 5% of the total mass. Carry out cutting and glazing of cases. After that they are molded by spreading, carry out the alignment, cutting the mass on the body and glazing the candy bodies.

Sprinkling candied fruit with starch provides a uniform distribution of the filler throughout the mass.

The moisture content of the whipped mass is 18-24%, the density is 0.65-0.75 g / cm ³ , the molding temperature is 55-65 ° C.

Sweets have a new original gamut of taste and aroma.

Example 2. Carried out analogously to example 1. Except that as a filler use candied citrus fruits and carrots, taken in any ratio. Pre-crush them to a particle size of 3 mm and sprinkle with starch. Add filler to the resulting mass - candied fruit, previously crushed and sprinkled with starch, in an amount of 15% of the total mass. After that, the mass is molded by spreading, the alignment, cutting of the mass into the bodies and glazing of the bodies is carried out.

Thus, the claimed method for the production of whipped candies allows the production of high quality whipped candies due to the selected filler components: carrot and citrus candied fruits, crushed and sprinkled with starch, which can also reduce the cost of products, since carrot candied fruits are much cheaper. The choice of candied fruits provides the enrichment of products with dietary fiber contained in pectin. Processing candied fruits in starch eliminates their bonding among themselves and ensures their uniform distribution in the candy mass, maintaining its stable state. In this case, the introduction of candied fruit with starch just before molding ensures distribution in the entire volume without settling of candied fruit and without excessive moisture of starch, i.e. maintaining the mass in a stable state.

Claims (2)

1. A method for the production of whipped sweets by boiling sugar-syrup syrup, whipping it with protein and mixing the resulting mass with fat-containing raw materials, other recipe components and fillers, molding by spreading, matting, cutting into casings and glazing, characterized in that citrus fruits are used as filler and / or carrots, previously crushed to a particle size of 3-10 mm and sprinkled with starch. 2. The method according to claim 1, characterized in that the candied fruits of citrus and / or carrots are added to the boiled agarosugaropa mass mixed with protein, fat-containing raw materials and other prescription components, before molding the mass in the amount of 5-20% of the total mass and mixed in within 10-30 s.