RU2275813C1 - Method for production of fondant sweet-stuff - Google Patents

Abstract

FIELD: confectionary industry, in particular production of fondant sweet-stuff.

SUBSTANCE: claimed method includes syrup preparation from sugar and treacle, introducing formula component into syrup, boiling down, fondant mass production, sweet-stuff mass tempering and sweet-stuff enclosure forming. In tempering step additionally treacle containing 88-91 mass % of dry matter with temperature of 70-75°C is introduced in amount of 20-30 mass % based on sugar amount in fondant mass.

EFFECT: articles with prolonged storage time and improves quality.

1 tbl, 4 ex

Description

The invention relates to the confectionery industry, in particular to the production of fondant sweets.

The closest in technical essence and the achieved effect is a method of producing fondant sweets, including dissolving granulated sugar in water when heated, introducing molasses in an amount of 5-25% by weight of sugar, boiling sugar syrup to a moisture content of 10-12%, getting lipstick mixing it with flavoring and aromatic additives, molding the candy mass by casting and structuring the candy bodies (Candy. MM Istomina et al. M: Food Industry, 1979, p.132).

The disadvantages of preparing fondant sweets in a known manner is the short shelf life due to the rapid loss of moisture and sugaring of the body with the formation of a coarse-crystalline structure and a solid consistency.

The technical task is to increase the shelf life of fondant sweets, improving their quality.

The technical problem is achieved by the fact that in the method for the production of fondant sweets, involving the preparation of syrup from sugar and molasses, the introduction of prescription components in the syrup, boiling the prescription mixture, obtaining fondant, tempering the candy mass and molding the candy bodies, the new thing is that at the tempering stage candy mass is additionally introduced molasses in an amount of 20-30% by weight of sugar in fondant mass, boiled to a mass fraction of solids of 88-91% and a temperature of 70-75 ° C.

The technical result consists in increasing the shelf life of fondant sweets, as well as improving their quality.

The method is as follows.

Pre-concentrated molasses. Molasses with a mass fraction of solids of 78% is loaded into an open digester and cooked to a solids content of 88-91%.

Sugar syrup is prepared by dissolving sugar in water in a ratio of 4: 1 and boiled to a solids content of 88-91%. Sugar syrup, molasses with a solids content of 78% in an amount of 14.0% by weight of sugar are dosed into the mixer, the rest of the recipe components (condensed milk or fruit and berry puree). The recipe mixture is boiled to a solids content of 88-91%. Cool and knock until fondant is obtained. The mass is fed into a tempering machine, an additional amount of molasses (20-30% by weight of sugar in fondant mass) is introduced with a mass fraction of solids of 88-91%, temperature of 70-75 ° C.

When implementing this method uses known equipment.

The method is illustrated by the following examples in the table.

Example 1

To prepare 250.0 kg of lipstick, 136.0 kg of granulated sugar and 34 kg of water are metered into the dispenser, sugar syrup is boiled to a solids content of 88%. 170 kg of sugar syrup, 19.8 kg of molasses (14% by weight of sugar), 66.0 kg of condensed milk are dosed into the mixer. The mixture is boiled in a coil cooking column until the mass fraction of solids is 91%. The syrup is cooled and knocked down in a lipstick machine at a temperature of 71 ° C until a fondant mass is obtained.

2.2 kg of butter, 7.4 kg of apple flavoring, 0.12 kg of orange flavoring, 2.4 kg of cocoa powder, 20.0 kg of molasses, cooked to dry solids of 88% are added to the finished fondant at the tempering stage; is 16% by weight of sugar in fondant mass), heated to a temperature of 70 ° C. Tempered at a temperature of 70 ° C for 30 minutes, molded candy shells by casting into starch.

Physico-chemical indicators of the quality of sweets are presented in table 1.

Example 2

Fondant mass is prepared analogously to example 1. For the preparation of sugar-syrup syrup, 132.0 kg of granulated sugar and 34 kg of water are dispensed into the dispenser, sugar syrup is boiled to a solids content of 88%. Dose 165 kg of sugar syrup, 19.3 kg of molasses (14% by weight of sugar), 64.4 kg of condensed milk into the mixer.

The components of analogy to Example 1 are added to the finished fondant at the tempering stage, but the molasses is added in the amount of 27.0 kg, cooked to dry solids 88% (which is 20% by weight of sugar in the fondant mass).

Example 3

To prepare 250.0 kg of lipstick, 126.0 kg of granulated sugar and 31.5 kg of water are metered into the dispenser, sugar syrup is boiled to a solids content of 88%. Dose into the mixer 157.5 kg of sugar syrup, 18.4 kg of molasses (14% by weight of sugar), 61.0 kg of condensed milk. The mixture is boiled in a coil cooking column until the mass fraction of solids is 91%. The syrup is cooled and knocked down in a lipstick machine at a temperature of 71 ° C until a fondant mass is obtained.

2.0 kg of butter, 6.8 kg of apple sauce, 0.12 kg of orange flavoring, 2.2 kg of cocoa powder and molasses - 38.4 kg, cooked to dry solids 91% are added to the finished fondant at the tempering stage; which is 30% by weight of sugar in fondant mass), heated to a temperature of 75 ° C. Tempered at a temperature of 75 ° C for 30 minutes, molded candy shells by casting into starch.

Example 4

Fondant mass is prepared analogously to example 3. For the preparation of sugar-syrup syrup, 123.0 kg of granulated sugar and 34 kg of water are dispensed into the dispenser, sugar syrup is boiled to a solids content of 88%. 153.8 kg of sugar syrup, 17.93 kg of molasses (14% by weight of sugar), 59.8 kg of condensed milk are dosed into the mixer.

The components of analogy to Example 3 are added to the finished fondant at the tempering stage, but the syrup is added in the amount of 43.6 kg, cooked to dry solids 88% (which is 35% by weight of sugar in the fondant mass).

From table 1 it can be seen that the dosage of the additional amount of molasses at the stage of tempering in the amount of 20-30% by weight of sugar in fondant mass, providing a total molasses content of 35-45% by weight of sugar in fondant mass, is optimal.

The paste is introduced additionally at the tempering stage, because introducing it more than 30% by weight of sugar at the stage of preparation of sugar syrup leads to a sharp increase in the viscosity of the syrup and slows down or completely eliminates the process of sucrose crystallization when obtaining fondant on existing equipment, as it requires changes cooling modes and intensity of churning of syrup and syrup.

When molasses is added at the tempering stage, it is preconcentrated to a dry matter content corresponding to dry matter of fondant mass - 88-91%. When using molasses with a solids content of less than 88%, additional moisture is added, which increases the overall humidity of the product and helps to dry the candy bodies during storage. An increase in molasses solids by more than 90% increases its viscosity - it is difficult to pump and dispense molasses, which leads to decomposition of reducing substances of molasses under longer exposure to temperatures and the accumulation of their decay products.

The flask is made heated to a temperature of tempering of fondant 70-75 ° C. When the temperature fluctuates below and above the specified limits, the process of recrystallization of fondant occurs, worsening the quality of fondant.

The effect of slowing down the process of staling fondant with the introduction of molasses at the tempering stage is explained as follows.

Fondant consists of two phases: solid and liquid. The solid phase is represented by sucrose crystals of various sizes. The composition of the liquid phase depends on the formulation of the lipstick, but basically it is a solution of sucrose, glucose, maltose, fructose, dextrins and a small amount of sugar decomposition products.

In the process of storing fondant sweets, a drying process occurs, prompted by two reasons: the process of sucrose recrystallization and increased activity of water in the liquid phase. During storage, the recrystallization process proceeds continuously. The intercrystal solution (the liquid phase) is gradually depleted of sucrose, the crystals grow, moisture is released, which evaporates. As a result of this product, they lose their original consistency, harden, their structure changes. The additional introduction of molasses at the tempering stage of more than 30% significantly increases the viscosity of the intercrystal solution due to the dextrins introduced with it, as a result of which the process of sucrose crystallization from the liquid phase and, accordingly, the moisture evaporation process are slowed down.

When the dosage is reduced, there is no noticeable slowdown in the process of storing sweets, when it is increased during the aging of the candy bodies, the process of structure formation does not occur, and after aging, they do not have sufficient strength for further processing (cleaning from starch, wrapping).

Thus, the proposed method due to the introduction of an additional amount of molasses at the stage of tempering allows you to:

1. increase the shelf life of fondant sweets by an average of 2.0 times compared with the storage period established by GOST for unglazed unwrapped sweets (25 days);

2. improve the quality of fondant sweets.

Claims (1)

A method for the production of fondant sweets, including the preparation of syrup from sugar and molasses, the introduction of prescription components into the syrup, boiling the recipe, fondant massing, tempering the candy mass and molding the candy bodies, characterized in that molasses is additionally introduced in the tempering stage of the candy mass with a mass fraction solids 88-91% with a temperature of 70-75 ° C in an amount of 20-30% by weight of sugar in fondant.