RU2277793C2 - Method for producing of aerated sorts of candies - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of aerated candies.

SUBSTANCE: method involves boiling out agar-sugar syrup; cooling and aerating resultant syrup with preliminarily aerated protein; mixing resultant mass with fat-containing raw material and other receipt components; forming sheet of candy mass; proofing; cutting into individual centers and glazing. Agar-sugar syrup is boiled out until content of reducing substances reaches 10-14%. Before aeration procedure, agar-sugar syrup is cooled to temperature of 86-90 C. Before cutting of candy mass sheet into individual centers, bottom of candy mass sheet is covered with chocolate glaze and held at temperature of 8-10 C till glaze is completely hardened.

EFFECT: improved quality and increased shelf life of aerated candies.

1 tbl, 3 ex

Description

The invention relates to food confectionery industry, and in particular to methods for the production of chocolates whipped varieties.

A known method for the production of chocolates confused varieties, involving the preparation of sugar syrup by boiling agar, sugar and molasses to a solids content of 75-83%, cooling and churning with previously knocked down protein, mixing the resulting mass with fat-containing raw materials and other recipe components, forming a candy layer mass, its alignment, cutting into individual cases and glazing [1].

The disadvantage of this method is the short shelf life of candies obtained in this way (up to 30 days).

A known method of producing sweets of whipped varieties, involving the preparation of agarosaccharide syrup, introducing egg white into it, churning the mixture, adding flavoring and aromatic additives to the resulting whipped mass while mixing. After this, the method involves the introduction of a natural flavoring agent in the form of coconut pulp, formation formation, formation maturation for a certain time, cutting and glazing [2].

There is a method of preparing sweets of whipped varieties, in which sugar syrup is prepared with a moisture content of 18-20%, which is cooled to a temperature of 65-75 ° C. After that, they knock down the protein with syrup for 10-15 minutes, and then mix it with a cream of milk and butter, make flavor and aromatic additives [3].

Closest to the claimed is a method of producing whipped masses for sweets by boiling agarosugar syrup, adding citric acid to the boiled syrup, cooling it to a temperature of 65-70 ° C to a moisture content of 20-24% and reducing substances 7-9%, whipping with pre-prepared protein [4].

Chipped sweets obtained in this way have a short shelf life due to the rapid loss of moisture and the sugaring of the bodies with the formation of a coarse-crystalline and compacted structure.

The objective of the invention is the creation of a method for the production of chocolates of whipped varieties with improved quality characteristics, namely the form-holding properties while maintaining pores. Such properties provide the ability to create candy cases of increased sizes with an extended shelf life.

The technical result of the invention is to improve the quality of products, namely lowering the moisture content of the whipped mass, increasing the density of the whipped mass and doubling the shelf life of whipped candies.

The technical result is achieved in that a method for the production of whipped sweets, including successive boiling of agarosugar syrup, its cooling and churning with previously whipped protein, mixing the resulting mass with fat-containing raw materials and other recipe components, forming a layer of candy mass, its maturing, cutting into separate cases and glazing, involves boiling agarosugar syrup to a content of reducing substances of 10-14%, cooling agarosugar syrup to 86-90 ° C, m before cutting formation into individual candy mass body its bottom coated with chocolate coating and then maintained at formation temperature 7-9 ° C until complete solidification of the glaze.

The method is as follows. An agarosugar syrup is prepared by boiling granulated sugar, agar previously soaked in water, and molasses to a solids content of 79-80% and a reducing substance of 10-14%. In parallel with boiling the agarosugar syrup, egg white is knocked down until a lush foam is formed, then the agarosugar syrup syrup cooled to 86-90 ° C is gradually introduced into the whipped protein and knocked down for 10-20 minutes until a lush homogeneous mass is obtained. After that, all recipe components (butter, condensed milk, vanillin, flavorings) are introduced into the knocked down mass and thoroughly mixed for 2-3 minutes until a homogeneous mass is formed. Butter before adding to the whipped mass is pre-softened. Then the mass is poured into molds, form layers of candy mass and stand for at least 24 hours. After this, the layers of candy mass are freed from forms. The bottom of the layer of candy mass is coated with chocolate icing and maintained until the glaze solidifies completely at a temperature of 8-10 ° C. After that, the layer of candy mass is cut into separate bodies by pores, which is why it is glazed.

The difference between the proposed solution and the known ones is that when knocking down the syrup, the agarosugar syrup has a temperature of 86-90 ° C, due to which the moisture fraction of the syrup due to evaporation when knocking over the surface of the mass increases, and the viscosity of the syrup decreases. At the same time, the process of knocking down syrup with protein is thereby facilitated, creating the necessary consistency of the mass, which, when knocked down, forms a strong, stable foam. As a result, the structure of the whipped candy mass is obtained with smaller particles than in the known technical solutions. It is known that the smaller the tension surface, the higher the strength properties of this surface. This has a positive effect on the strength properties of the product and its shelf life. Moreover, obtaining a finely porous structure leads to an increase in the density of the product. The mass is more tender and magnificent. Moreover, this temperature of the syrup contributes to a more complete dissolution and uniform distribution of sugar in the whipped mass, which subsequently prevents the formation of crystallization centers. The growth of reducing substances up to 10-14% also prevents the formation of crystallization centers in finished products during storage and can increase the shelf life of finished products up to 60 days. The combination of preliminary coating of the bottom and additional matting at a cooling temperature of 8-10 ° C also contributes to the preservation of a stable foam with a finely porous structure, and the product acquires an even glazed bottom.

To implement the method, the following substances were used: granulated sugar - GOST 21, starch syrup - GOST 5194, butter - GOST 37; whole condensed milk GOST 2903; egg white according to TU 02.10.01.70; chocolate coating OST 10 093; GOST 108 cocoa powder; prefabricated cocoa mass OST 10-73; Cocoa butter substitutes GOST 18931; food additives flavorings, colorants in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01.

Example 1. Candies "Bird's milk"

First, agarosugar syrup is prepared by boiling 249.63 kg (24.69%) of granulated sugar, 4.47 kg (0.44%) of agar previously soaked in water, and 163.00 kg (16.12%) of molasses solids content of 79-80% and reducing substances of 10%, boiled syrup is cooled to a temperature of 84 ° C and introduced into pre-whipped in the amount of 48.58 kg (4.81%) egg white, and knocked down for 15 minutes, and knocked down it until lush foam is formed. Then, chilled to 86 ° C and whipped agarosaccharide syrup are gradually introduced into the whipped protein and churned for 15 minutes until a lush homogeneous mass is obtained. Then, 83.12 kg (8.22%) of condensed milk, 175.52 kg (17.36%) of pre-softened butter, 0.30 kg (0.03%) vanillin, 286 chocolate glaze are introduced into the brought down mass. 31 kg (28.33%). After that, the mass is carefully mixed for 2-3 minutes until a homogeneous mass is formed. The solids content of the finished mass is 79%. The finished mass is placed in molds and stand for at least 24 hours. After maturation, the layers of candy mass are freed from the mold and the bottom of the finished layers is glazed with chocolate glaze from a prescription amount of 28%, after which the layers are placed in a cooling cabinet and kept at a temperature of 8 ° C until the glaze hardens completely, cut into cases and glazed with chocolate glaze.

Sweets obtained from the whipped mass do not crack, do not exfoliate, hold their shape well, are stable during storage, have a delicate taste and aroma. When stored for 60 days, the structure of sweets remains finely porous and does not change. Organoleptic and physico-chemical characteristics of sweets (see table example 1) also do not change during storage for 60 days. Physico-chemical indicators are given in the table.

Example 2. Candies "For You". Analogously to example 1.

Prepare agar sugar syrup by boiling 328.31 kg (27.87%) of granulated sugar, 7.50 kg (0.64%) of agar previously soaked in water, and 16.67 kg (1.42%) of molasses solids 79-80% and reducing substances 12%, boiled syrup is cooled to a temperature of 87 ° C and introduced into pre-beaten egg white in an amount of 43.33 kg and knocked down for 20 minutes. A pre-cooked mixture of applesauce 263.31 kg (22.35%), glucose 64.99 kg (5.52%), citric acid 2.08 kg (0.18%), lemon flavor 0 , 38 kg (0.032%), dye tartrazine 0.07 kg (0.006%), chocolate icing 286.26 kg (24.292%). After that, the mass is carefully mixed for 2-3 minutes until a homogeneous mass is formed. The density of the mass is 800 kg / m ^3. The solids content of the finished mass is 79%.

Sweets have a delicate, lush consistency, finely porous, uniform and sufficiently strong structure, do not crack, do not exfoliate, and hold their shape well. When stored for 60 days, the structure of sweets remains finely porous and does not change. The organoleptic and physico-chemical characteristics of the candies shown in Table 2 are also unchanged during storage for 60 days, which is 2 times the storage period for “Bird's milk” candies. Physico-chemical indicators are given in the table.

Example 3. Candy "Be happy." Analogously to example 1.

Prepare agar sugar syrup by boiling 55.90 kg (20.31%) of granulated sugar, 0.89 kg (0.32%) of agar previously soaked in 27.95 kg (10.16%) of water, and 50.31 kg (18.28%) molasses to a solids content of 79-80% and reducing substances 14%, the boiled syrup is cooled to a temperature of 90 ° C and introduced into pre-beaten egg white in the amount of 12.35 kg (4.49%) and knock down for 20 minutes. A pre-cooked mixture of condensed whole milk in the amount of 12.15 kg (4.49%), coconut oil 43.23 kg (15.71%), citric acid 0.44 kg (0.16%), chocolate glaze 71.55 kg (26.006%), flavoring Raspberry or Lemon 0.19 kg (0.07%) Ponceau dye or tartrazine 0.02 kg (0.004%). After that, the mass is carefully mixed for 2-3 minutes until a homogeneous mass is formed. The density of the mass is 780 kg / m ³ . The solids content is 79%. The finished mass is poured into molds and left to stand for at least 24 hours. After maturation, the layers of candy mass are freed from the mold and the bottom of the finished layers is glazed with chocolate glaze 28% of the prescription amount, after which the layers are placed in a cooling cabinet and kept at a temperature of 8 ° C until the glaze hardens completely, cut into cases and glazed with chocolate glaze.

Sweets have a delicate, lush consistency, finely porous, uniform and sufficiently strong structure-holding structure. When stored for 60 days, the structure of sweets remains finely porous and does not change. The organoleptic and physico-chemical characteristics of the candies shown in the table and example 3 did not change during storage for 60 days, which is 2 times the specified shelf life for candies such as "Bird's milk".

Table Name of indicator Example 1 Example 2 Example 3 Prototype On day 30 On day 60 On day 30 On day 60 On day 30 On day 60 On day 30 Moisture content, % 19.5 19.5 19.0 19.0 19.0 19.0 20-24 Mass fraction of reducing substances,% 10 eleven fourteen fourteen 13 fourteen 7-9 The density of the whipped body, kg / m ³ 780 790 800 810 780 780 600-620 Solids content 79 79 79 79 79 79 80-86

Thus, the proposed method allows to obtain a whipped mass with a delicate, lush consistency, with a finely porous, uniform and sufficiently strong well-retaining structure. When stored for 60 days, the structure of sweets does not change. The organoleptic and physico-chemical characteristics of sweets during storage for 60 days also do not change, which is 2 times the specified shelf life for chocolates of confused varieties.

Information sources

1. "Confectionery technology" edited by prof. Marshalkina G.A. M .: Food industry, 1978, p.131-133.

2. RF patent No. 2081608, A 23 G 3/00, 06/20/1997.

3. RF patent No.2019976, A 23 G 3/00, 09/30/1994.

4. RF patent 2145172, A 23 G 3/00, 10.02.2000.

Claims (1)

Method for the production of whipped sweets, including boiling agarosugar syrup, cooling and kneading with previously knocked down protein, mixing the resulting mass with fat-containing raw materials and other recipe components, forming a layer of candy mass, its matting, cutting into individual cases and glazing, characterized in that boiling agarosugar syrup is produced to a content of reducing substances of 10-14%, cooling agarosugar syrup before knocking is carried out to 86-90 ° C, and before cutting nye housing bottom candy mass reservoir coated with chocolate coating and kept at a temperature of 8-10 ° C until complete solidification of the glaze.