RU2271116C1 - Method for production of milky candy - Google Patents

Abstract

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes blending of sugar syrup, condensed milk, mixture of glucose syrup and vanillin in spherical vacuum pan and mixture boiling down up to dry matter content of 88-90 % under excessive pressure of 0.25-0.35 MPa and residual pressure of 19.3 kPa. Cooking finishing is defined based on milky syrup boiling point of 75-80°C. Finished sugar/glucose syrup/milky syrup is cooled to 35-40°C, fed into beating machine and whipped with simultaneous step-by-step addition of preliminary prepared mixture from dry melted cheese and dairy butter in ratio of 2:1 in amount of 10-20 % based on total component mass. Candy mass is whipped for 15-18 min to produce fine-grained mass. Finished candy mass in cooled to 15-20°C and formed. Melted cheese has high moisture retaining capacity that provides enhancing of candy storage time.

EFFECT: milky candy of improved taste characteristic enriched with biologically valuable proteins (paracasein and casein), milky lipids, microelements and vitamins.

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Description

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

A known method for the production of sweets "Cow", which involves the preparation of a mixture of prescription components, including granulated sugar, condensed milk, butter, vanillin, preparation of the milk mass by boiling the mixture to a mass fraction of moisture (10 ± 2)% (Recipe for sweets and toffee: reference book / Under the editorship of M.K.Smirnov. - M.: Food industry, 1971. - 568 p.).

This method does not solve the problem of increasing the biological value of products.

A known method of producing sweets of the type "Cow", which provides for the preparation of syrup by mixing sugar, molasses, condensed milk and vanilla, boiling the resulting mixture and knocking it, adding butter and milk powder, molding the resulting mass and setting the body of sweets. Butter and milk powder are introduced simultaneously into the fudge syrup at the kneading stage, and the ratio between milk powder and butter is selected from 4: 5 to 2: 1 (SU Copyright Certificate 1773366, class A 23 G 3/00, 1992, Bull. No. 41).

The disadvantages of this method are the short shelf life and low biological value of sweets.

The closest analogue to the problem being solved is a method for the production of milk fondant candy shells, which includes preparing the initial mixture of granulated sugar, molasses, condensed milk, butter, vanillin, 45% fat rennet cheese and melter salt in an amount of 2.5% from the mass of cheese needed to melt the cheese in the process of boiling. The components are loaded into a universal vacuum apparatus, mixed and boiled until the moisture content in the mass of 10-12%. The finished fondant is cooled and molded (SU Copyright Certificate 1813397, class A 23 G 3/00, 1993, Bull. No. 17).

The specified method is notable for the complexity and duration of the process, and when introduced into the fondant mass of cheese in an amount of more than 10% of the total mass of the product, it becomes excessively fluid, which dramatically reduces the strength of the molded products.

The objective of the invention is to increase the biological value of sweets by increasing the protein content, improving the taste of the product, increasing the shelf life of milk sweets.

The problem is achieved in that in the method of producing milk sweets of the “toffee" type, which provides for the preparation of a syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture, adding butter and dried cream cheese, cooling the candy mass to 15-20 ° C and molding of candy bodies, it is new that a mixture of dry cream cheese and butter in a ratio of 2: 1 is preliminarily prepared, introduced into boiled sugar-milk syrup at the kneading stage at a temperature ature 40-42 ° C in an amount of 10-20% of the total mass of prescription components.

The method is implemented in this way.

Sugar syrup, condensed milk, a mixture of molasses and vanillin are loaded into a spherical vacuum apparatus and boiled to a solids content of 88-90% at an excess pressure of the heating steam of 0.25-0.35 MPa and a residual pressure of 19.3 kPa. The end of cooking is set at the boiling point of milk syrup 75-80 ° C. Ready fondant syrup is served for cooling on special tables with a cooling system. After cooling to 40-42 ° C, the syrup is fed into a whipping machine and they begin to churn, while at the same time adding a pre-prepared mixture of dried cream cheese and butter (in a 2: 1 ratio) in portions in an amount of 10-20% of the total weight of the recipe components. They knock down the candy mass for 15-18 minutes until the formation of a crystalline mass.

The finished candy mass is cooled to 15-20 ° C and molded. The mass has a crystalline plastic structure and is well formed. The result is a high-quality milk lipstick (crystal size up to 20 microns).

The introduction of dry processed cheese into boiled sugar-milk syrup during its churning allows you to simultaneously add butter, without reducing the amount of solid phase in the fondant, and to preserve the biological value of butter as much as possible, using it not only as a source of fat, but also protein , minerals, amino acids and vitamins.

The ratio between the dry processed cheese introduced into the milk syrup and butter is obtained from the condition of the equilibrium content of the solid phase in their mixture to the calculated dry matter content in milk syrup. The solids content in the mixture of dried cream cheese and butter at a ratio of 2: 1 is 90%, which provides the necessary plasticity of the mass when pressing candy tows and a sufficient form-holding ability of the products.

The dosage of the mixture of dried cream cheese and butter, which is included in the composition of the recipe components, is determined experimentally from the conditions for obtaining fondant after complete crystallization with a given structure and humidity. The introduction into the candy mass of a mixture of dry processed cheese and butter less than 10% does not significantly affect the change in structure and consistency, the introduction of a larger amount of the mixture (more than 20%) leads to undesirable changes in the organoleptic and taste properties of the finished products.

Mixing with simultaneous cooling to 40-42 ° C allows you to create conditions for the introduction of dry processed cheese, since dry processed cheese is crumpled when mixed with water-retaining components at high temperature due to high hygroscopicity.

Dry processed cheese contains over 50% protein substances, and the digestibility of processed cheese proteins, like egg whites, approaches 100%. Proteins of processed cheeses are highly hydrophilic, which contributes to the binding of more moisture and reduces the intensity of “staling” (drying) of lipstick, allows you to get high-quality milk candy mass with an original flavor of processed cheese.

The method is illustrated by examples.

Example 1. In a batch mixer load pre-filtered through a sieve with a mesh diameter of 1.0 mm sugar syrup, condensed milk. The recipe mixture at a temperature of 60 ° C is sucked into a spherical vacuum apparatus. The wet air pump creates a residual pressure inside the apparatus of 19.3 kPa. Cooking is carried out at an initial pressure of a heating steam of 0.25 MPa, then it is gradually increased to 0.35 MPa. The boiling process lasts 45-50 minutes. Before the end of boiling for 5-8 minutes, a filtered heated mixture of molasses and vanillin is sucked into the apparatus. The mixture is boiled to a solids content of 88-90%. The end of cooking is set at the boiling point of milk syrup 75-80 ° C. Ready fondant syrup is served for cooling on special tables with a cooling system. On the surface of tables pre-oiled, the welded mass is poured with a layer of 2-3 cm and cooled for 30-40 minutes. After cooling to 40-42 ° C, the syrup is fed into a whipping machine with Z-shaped blades and they begin to churn, while at the same time adding a pre-prepared mixture of dry processed cheese and butter (in a 2: 1 ratio) in portions in an amount of 10% of the total weight of the recipe components. They knock down the candy mass for 15-18 minutes until the formation of a crystalline mass.

The finished candy mass is cooled to 15-20 ° C and molded. The mass has a crystalline plastic structure and is well formed. The result is a high-quality milk lipstick (the size of the crystals is cooled for 30-40 minutes. After cooling to 40-42 ° C, the syrup is fed into a whipping machine with Z-shaped blades and they begin to churn, while adding a pre-prepared mixture of dry processed cheese in portions and butter (in a 2: 1 ratio) in the amount of 15% of the total mass of the recipe components. The candy mass is knocked down for 15-18 minutes until a crystalline mass is formed.

The finished candy mass is cooled to 15-20 ° C and molded. The mass has a crystalline plastic structure and is well formed. The result is a high-quality milk lipstick (crystal size up to 20 microns). Sweets have a pronounced taste of processed cheese, do not require the introduction of flavoring, aromatic substances. The estimated protein content in the candy mass of 8.8%. The humidity of the finished sweets is 11%.

Example 3. In a batch mixer load pre-filtered through a sieve with a mesh diameter of 1.0 mm sugar syrup, condensed milk. The recipe mixture at a temperature of 60 ° C is sucked into a spherical vacuum apparatus. The wet air pump creates a residual pressure inside the apparatus of 19.3 kPa. Cooking is carried out at an initial pressure of a heating steam of 0.25 MPa, then it is gradually increased to 0.35 MPa. The boiling process lasts 45-50 minutes. Before the end of boiling for 5-8 minutes, a filtered heated mixture of molasses and vanillin is sucked into the apparatus. The mixture is boiled to a solids content of 88-90%. The end of cooking is set at the boiling point of milk syrup 75-80 ° C. Ready fondant syrup is served for cooling on special tables with a cooling system. On the surface of tables pre-oiled, the welded mass is poured with a layer of 2-3 cm and cooled for 30-40 minutes. After cooling to 40-42 ° C, the syrup is fed into a whipping machine with Z-shaped blades and they begin to churn, while at the same time adding a pre-prepared mixture of dry processed cheese and butter (in a 2: 1 ratio) in portions in an amount of 20% of the total weight of the recipe components. They knock down the candy mass for 15-18 minutes until the formation of a crystalline mass.

The finished candy mass is cooled to 15-20 ° C and molded. The mass has a crystalline plastic structure and is well formed. The result is a high-quality milk lipstick (crystal size up to 20 microns). Sweets have a pronounced taste of processed cheese, do not require the introduction of flavoring, aromatic substances. The estimated protein content in the candy mass of 10.5%. The humidity of the finished sweets is 12%.

Claims (1)

A method for the production of milk sweets, involving the preparation of a syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture, knocking it, adding dried cream cheese obtained by spray drying, and butter, cooling the candy mass to 15-20 ° C and molding candy shells, characterized in that a mixture of dried cream cheese and butter in a ratio of 2: 1 is preliminarily prepared and introduced into boiled sugar-milk syrup at the kneading stage at a temperature of 40-4 2 ° C in an amount of 10-20% of the total mass of prescription components.