RU2287285C2 - Confectionary product (variants) - Google Patents

Abstract

FIELD: food industry, confectionary industry.

SUBSTANCE: the present innovation deals with manufacturing glazed confectionary with a coating and a stuffing with two variants of product's constructive design. The body of each product consists of two elements. One element is made as a coating closed along the whole volume, and another element is located inside of this closed coating as the stuffing. Body's coating is made out of a fruit component as, for example, dried fruit, and, also, water and sugar. In the first variant of the product suggested the mentioned composition of coating includes the above-mentioned components at corresponding ratio of components. As dried fruit one should apply dried pears, dried peach, dried prune, dried apricot and raisin. In the second variant of the product suggested the composition of body's element additionally contains nut kernels at corresponding ratio of components. As nut kernels one may apply the kernel of roasted ground almond or the kernel of roasted ground hazelnut. In both variants the body's element composition includes whipped confectionary candy mass at corresponding ratio of components. The innovation enables to increase the quality of confectionary product due to product's construction and properties of materials applied, increased terms of storage, decreased quantity of expensive components and, also, widened variety of means to obtain confectionary products.

EFFECT: higher efficiency of manufacturing.

6 cl, 30 ex, 4 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of glazed confectionery with shell and filling.

Known confectionery, which is a glazed case, consisting of two elements - layers in the form of plates located on top of each other.

So it is known a confectionery product - containing a body consisting of two layers, the first layer of which is made of whipped mass, including sugar syrup with gelatin, egg white, molasses, fruit and berry sauce, powdered sugar and aromatic substances, the second layer of the body is made of fruit fondant, including fruit puree, granulated sugar, molasses and icing. The mass ratio is respectively (0.8-1.2) - (1.8-2.2). A.S. USSR 1588355, Ml. A 23 G 3/00, publ. 30.08.90 g.

It is also known a confectionery product containing a body consisting of two layers, the first layer of which is made of whipped mass, including granulated sugar, molasses, agar, egg white, condensed milk, butter, citric acid and vanillin, and the second layer of the body is made of fruit and jelly mass including sugar, molasses, agar, raspberry flavoring, citric acid, raspberry essence and red dye. RU 2198534 7 A 23 G 3/00 2001.02.05

The closest analogue in terms of features is a confectionery product containing a glazed molded body, consisting of two elements in the form of plates superimposed on one another, one of the body elements being made of whipped candy mass, including granulated sugar, molasses and agar, egg white , condensed milk, butter, citric acid, aromatic substance, dye, and the second element is made of pulp, including a fruit component in the form of apple sauce, as well as agar, granulated sugar, molasses, apple essence, apple flavoring, dye, citric acid. RU 2198535 A 23 G 3/00, 2003.02.

The finished product has an original taste, which is due to the synergistic effect of the flavoring ingredients included in the finished product, combining the taste of jelly with whipped milk cream. When chewing products, the whipped and jelly masses seem to dissolve together in the mouth, without forming pieces after biting, and the milk-creamy aftertaste is more felt.

However, despite the fact that the masses of which both layers of the body of the product are made have a sufficiently high humidity, but due to the structure due to the compositions and arrangements of the layers, there is a rapid loss of moisture and saccharification of the bodies with the formation of a coarse-crystalline and densified structure, due to the structure and the location of the elements representing the plate. This affects the shelf life of the product.

In addition, in the manufacture of products uses a fairly large number of expensive gelling components, such as agar, molasses, both in the first layer and in the second, while the manufacture of fruit and jelly mass is a complex and lengthy process. Also disadvantages include the insufficiently high density of the layer from the mass with the fruit component, in which the product with a shape different from the product consisting of rectangular plates cannot be manufactured.

The claimed invention solves the problem of creating a confectionery product of high quality by giving it a new original taste and appearance, increased shelf life without stratification of the product structure with improved organoleptic properties, expanding the range of products for this purpose, reducing the number of expensive components used.

The technical result achieved by the implementation of the claimed invention is to improve the quality of the confectionery product, due to the design of the product and the properties of the materials from which it is made, which can significantly increase the shelf life of the products, reduce the number of expensive components used, as well as expand the arsenal of means for producing confectionery products. This tool is the claimed solution.

The technical result is achieved by two options for the confectionery product. Common to two options are the design features of the product, the body of which consists of two elements, one made in the form of a shell closed throughout the volume, and the other is located inside this closed shell in the form of a filling, as well as the inclusion of the mass of which the body element is made into as a closed over the entire volume of the shell, as a fruit component of dried fruits, as well as sugar and water.

In the first embodiment of the product, the specified composition of the shell includes the above components in the following ratio of components in wt.%:

Dried fruits 82.3-88.9 Sugar 4.8-6.2 Water Rest

In this case, the composition from which the body element is made in the form of a shell closed throughout the volume may include dried pears, dried peach, dried prunes, dried apricot (dried apricots), raisins as dried fruit.

At the same time, the composition of which the housing element is made, located inside the enclosure closed in the entire volume in the form of a filling, may include whipped candy mass in the following ratio of components in wt.%:

Sugar 16.5-19.2 Syrup 28.18-33.5 Butter 20.1-25.2 Whole condensed milk 8.7-12.7 Raw egg white 4,5-7,1 Agar 0.4-0.6 Vanillin 0.03-0.045 Water Rest

In this case, the composition from which the body element is made in the form of a filling and made from the composition of the whipped candy mass may additionally include fruit filler, tartrazine dye and ponso dye, Dried apricots K4597 flavor in the amount of wt.% Of the total mass of the element: fruit filler 6.5-9.5; dye tartrazine 0.004-0.006; Ponceau dye 0.001; flavoring "Dried apricots K4597" 0.8-1.0

In the second version of the product, the specified composition, from which the body element is made in the form of a shell closed throughout the volume, further includes a walnut kernel, in the following ratio of components, in wt.%:

Dried fruits 65.3-70.6 Sugar 4.1-8.1 Walnut kernel 18.0-20.0 Water Rest

At the same time, the composition of which the housing element is made, located inside the enclosure closed in the entire volume in the form of a filling, may include whipped candy mass in the following ratio of components in wt.%:

Sugar 16.5-19.2 Syrup 28.18-33.5 Butter 20.1-25.2 Whole condensed milk 8.7-12.7 Raw egg white 4,5-7,1 Agar 0.4-0.6 Vanillin 0.03-0.045 Water Rest

At the same time, the composition from which the body element is made in the form of a shell closed throughout the volume may contain dried prunes as dried fruit, and crushed roasted almonds as the kernel of the nut.

At the same time, the composition from which the body element is made in the form of a shell closed over the entire volume of the shell may contain raisins as dried fruit, and crushed roasted hazelnut kernels as the kernel of the nut.

In this case, according to the second variant, the composition of which the body element is made, located inside the shell closed in the entire volume in the form of a filling, may include a knocked-down candy mass in the following ratio of components in wt.%:

Sugar 16.5-19.2 Syrup 28.18-33.5 Butter 20.1-25.2 Whole condensed milk 8.7-12.7 Raw egg white 4, 5-7.1 Agar 0.4-0.6 Vanillin 0.03-0.045 Water Rest

The difference between the claimed confectionery and known products is that the body of the product contains an element in the form of a shell closed throughout the volume, made of a mass that is crushed to pieces and connected by pressing, dried fruit boiled in sugar syrup, inside of which there is a filling of whipping mass. Moreover, the mass of which the shell closed throughout the volume is made has such density and humidity indicators that make it possible to form a shell closed throughout the volume. In turn, such a closed shape helps to ensure that the moisture content of the filling and the product as a whole remain practically unchanged for a long time, which provides the body of the product with a well-held shape, which allows the filling to be protected from premature drying and at the same time maintain the necessary consistency of the filling with smaller pores. This allows you to significantly increase the shelf life of products, compared with known products based on whipped masses.

Features of the structure of the shell and the design of the claimed confectionery provide him with an attractive appearance, tenderness and softness when biting and resorbing, the product easily chews and crumbles into small fruit pieces in the mouth.

The body of the product may be coated with glaze, for example chocolate or white.

At the same time, the creamy-milk taste characteristic of the whipped mass in the inventive product acquires a fruity hue, and the whipped mass and glaze dissolve in the mouth before fruit pieces have time to chew, which with vanilla aroma enhance the spicy taste of the product.

The shell shell shape can be any. The most technological and convenient is the manufacture of a shell in the form of a ball.

The invention is illustrated by a drawing depicting a confectionery product and examples of elements of this product.

The drawing shows a confectionery product, where 1 is a coating representing a layer of chocolate glaze; 2 - an element of the body formed by a layer of mass containing a fruit component, which is used as dried fruit; 3 - a housing element formed by a layer of whipped mass.

The inventive confectionery product for both options is made as follows: first, the preparation of raw materials. Raw materials and semi-finished products used for the preparation of confectionery products must meet the relevant requirements of the standards.

For the manufacture of an element - a shell of a confectionery product according to the first embodiment, dried fruits soaked in water are used (apricot, peach, pear, prunes, raisins), or their mixture with a nut kernel.

To boil fruit, sugar syrup is prepared. Prepared fruits are loaded into an open cooking pot with ready-made syrup and boiled to a solids content of 75.0%. Then boiled fruit is unloaded on a sieve and allowed to drain the syrup, cooled and chopped.

For the manufacture of the filling element, the compositions of the whipped masses are used according to the invention and according to the recipe guide "Recipes for sweets and toffee" Gosagroprom of the USSR, VNIIKP, M., 1986, p.231. The compositions of the whipped masses are given in table.2

To prepare a whipped mass according to both options, agar-sugar-syrup syrup is first prepared by boiling granulated sugar, agar previously soaked in water, and molasses. In parallel with boiling the agar-sugar-syrup syrup, egg white is knocked down to form a lush foam, then chilled agar-sugar-syrup syrup 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 (fat component, condensed milk, citric acid, vanillin) are introduced into the knocked down mass and thoroughly mixed for 2-3 minutes until a homogeneous mass is formed. Butter or palm oil is pre-softened before being added to the crushed mass.

The molding of the confectionery bodies is carried out in the following sequence. A mass of boiled and chopped fruits is loaded into the funnel intended for the shell, and a whipped mass is loaded into the funnel for the filling. In this case, the funnels are concentrically located relative to each other. The semi-finished product in the form of a continuous bundle is extruded and fed to the cutting mechanism. The cutting mechanism is programmed to receive portions of the semi-finished product, the dimensions of which contribute to the production of a spherical shaped body of candy. Portions of the semi-finished product in the form of a molded body are fed to a moving conveyor. After that, the body of the confectionery can be coated with glaze.

Table 1 presents examples of compositions for the manufacture of shell elements and compositions for the manufacture of filling elements - whipped candy mass according to the invention.

Table 1A presents examples of compositions for the manufacture of shell elements and compositions for the manufacture of filling elements - churned candy mass according to the recipe guide "Recipes for sweets and toffee" Gosagroprom of the USSR, VNIIKP, M., 1986, p.231. Table 2 and table 2A presents the indicators of the organoleptic properties of the compositions shown in table 1 and table 1 A.

Obtaining confectionery products according to option 1 is shown in examples 1-13.

Example 1

The inventive confectionery product is made as follows: first, the preparation of raw materials. Raw materials and semi-finished products for the preparation of confectionery products must meet the relevant requirements of the standards.

Masses for the manufacture of shells and fillings are prepared separately.

To prepare the shell element, the recipe components of compositions 1 are used, Table 1.

For the manufacture of the shell element of the confectionery, dried peaches soaked in water in an amount of 82.3 wt.% Are used.

To boil peaches, sugar syrup is prepared from 6.2% granulated sugar and 11.5 wt.% Water. Prepared peaches are loaded into an open cooking pot with ready-made syrup and boiled to a solids content of 75.0%. Then boiled fruit is unloaded on a sieve and allowed to drain the syrup, cooled and chopped.

For the preparation of the filling element, a whipped mass is prepared using the recipe components of composition 1, table 1.

To do this, agar-sugar-syrup syrup is prepared from prepared raw materials by boiling 19.2 wt.% Granulated sugar, 0.4 wt.% Agar previously soaked in 8.47 wt.% Water and 33.5 wt.% Molasses , to obtain agar-sugar-syrup syrup. Simultaneously with boiling the agar-sugar-syrup syrup, 4.5 wt.% Of egg protein is knocked down to form a lush foam, then chilled agar-sugar-syrup syrup 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 (25.2 wt.% Butter, 8.7 wt.% Condensed milk, 0.03 wt.% Vanillin) are introduced into the knocked down mass and mix thoroughly for 2-3 minutes until a homogeneous mass is formed. Butter before adding to the whipped mass is pre-softened. The mass properties are given in table.3.

Then carry out the molding of the buildings. The formation of candy bodies is carried out in the following sequence.

The mass made for the shell is manually loaded into the funnel intended for the shell element, and the whipped mass is loaded into the funnel for the filling. Moreover, the mass for the shell is loaded into the semi-finished product in the form of a continuous bundle is extruded and fed to the cutting mechanism. The cutting mechanism is programmed to receive portions of the semi-finished product, the dimensions of which contribute to the production of a spherical shaped body of candy. The resulting products are fed to a moving conveyor. Finished semi-finished products pass through a cooling cabinet. Molded product bodies can withstand at least 24 hours in a workshop.

The organoleptic properties of the confectionery are given in table 4

Example 2

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken from the compositions 2 of table 1.

Example 3

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken from the compositions 3 of table 1.

Example 4

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken from the compositions 4 of Table 1, while dried apricot is taken as dried fruit, and palm oil is used as the fat component for the manufacture of the filling.

Example 5

The manufacture of a confectionery is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 5 of Table 1, while dried apricot is taken as dried fruit, and palm oil is used as the fat component for the manufacture of the filling.

Example 6

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 6 of Table 1, while the dried pear is taken as dried fruit.

Example 7

The manufacture of a confectionery is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 7 of table 1, while the dried pear is taken as dried fruit.

Example 8

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken in formulations 8 of Table 1, while dried dried fruit is taken as dried fruit, and palm oil is used as the fat component for the manufacture of the filling.

Example 9

The manufacture of a confectionery is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 9 of Table 1, while dried dried fruit is taken as dried fruit, and palm oil is used as the fat component for the manufacture of the filling.

Example 10

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 10 of table 1, while dried apricot is taken as dried fruit.

In this case, the filling element is prepared analogously to example 1, but at the stage of whipping the mass, all the recipe components are introduced into the whipped mass (25.2 wt.% Butter, 8.7 wt.% Condensed milk, 0.03 wt.% Vanillin, and also 0.8 wt.%, 0.004 wt.% tartrazine, 0.001 wt.% ponso dye, 9.5 wt.% apricot filler)) and mix thoroughly for 2-3 minutes until a homogeneous mass is formed. Butter before being added to the crushed mass is pre-softened. The mass properties are given in Table 3.

Example 11

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 11 of Table 1, while the dried apricot is taken as dried fruit, and in the manufacture of the mass for the filling at the knocking stage, the recipe components are added analogously to example 10 according to composition 11 of table 1.

Example 12

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 12 of Table 1, while the dried apricot is taken as dried fruit, and in the manufacture of the mass for the filling at the knocking stage, the recipe components are added analogously to example 10 according to the composition 12 of table 1, while taking the peach filler, and palm oil is taken as the fat component.

Example 13

The manufacture of a confectionery product is carried out analogously to example 1, while the components of the mass for the shell and for the filling are taken according to the compositions 13 of Table 1, while the dried apricot is taken as dried fruit, and in the manufacture of the mass for the filling at the knocking stage, the recipe components are added analogously to example 10 according to the composition 12 of table 1, while taking the peach filler, and palm oil is taken as the fat component.

The manufacture of confectionery products according to option 2 is given in examples 14-17.

Example 14

Masses for the manufacture of shells and fillings are prepared separately.

To prepare the sheath element, the recipe components of formulations 14 are used, table 1.

For the manufacture of a confectionery shell, dried prunes soaked in water are used in an amount of 65.3 wt.%. To boil prunes, sugar syrup is prepared from 8.1% granulated sugar and 6.6 wt.% Water. Prepared prunes are loaded into an open cooking pot with ready-made syrup and boiled to a solids content of 75.0%. Then boiled prunes are unloaded on a sieve and the syrup is drained, cooled, crushed, and then 20 wt.% Roasted almonds are added.

For the preparation of the filling element, a whipped mass is prepared using the recipe components of composition 14 of table 1, and the preparation is carried out analogously to example 1.

Example 15

The preparation of the mass for the shell element is carried out analogously to example 14, using the recipe components of the compositions 15, table 1. The preparation of the mass for the filling element is carried out analogously to example 1, while using the prescription components of the composition 15 of table 1.

Example 16

The mass preparation for the shell element is carried out analogously to example 14. To do this, use the prescription components of the compositions 16, table 1. In this case, dried raisins are taken, and for the preparation of the filling element, a whipped mass is prepared using the recipe components of composition 16 of table 1, and the preparation is carried out analogously to example 1.

Example 17

The mass preparation for the shell element is carried out analogously to example 14. To do this, use the prescription components of the compositions 17, table 1. In this case, dried raisins are taken, and for the preparation of the filling element, a whipped mass is prepared using the recipe components of composition 17 of table 1, and the preparation is carried out analogously to example 1.

Examples 18-30 are given with an element - the filling made according to the recipe guide "Recipes for sweets and toffee" Gosagroprom of the USSR, VNIIKP, M., 1986, p.231. The compositions of the whipped masses are given in table.2

Example 18

For the manufacture of a confectionery shell, dried peaches soaked in water in an amount of 82.3 wt.% Are used.

To boil fruit, sugar syrup is prepared from 6.2% granulated sugar and 11.5 wt.% Water. Prepared fruits are loaded into an open cooking pot with ready-made syrup and boiled to a solids content of 75.0%. Then boiled fruit is unloaded on a sieve and allowed to drain the syrup, cooled and chopped.

For the preparation of the filling element, a whipped mass is prepared using the recipe components of composition 18 of table 1 A, and the preparation is carried out according to the recipe guide "Recipes for sweets and iris" Gosagroprom of the USSR, VNIIKP, M., 1986, p.231.

To do this, first prepare agar-sugar-syrup syrup by boiling granulated sugar, agar, previously soaked in water, and molasses. In parallel with boiling the agar-sugar-syrup syrup, egg white is knocked down to form a lush foam, then chilled agar-sugar-syrup syrup 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 (fat component, condensed milk, citric acid, vanillin) 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.

The properties of the masses are given in table.3.

Example 19

The preparation of the confectionery product is carried out analogously to example 18, while the recipe components for the shell masses and for the filling are taken according to the compositions 19 of table 1A.

Example 20

The preparation of the confectionery product is carried out analogously to example 18, using recipe components for the mass of the shell and filling according to the compositions 20 of table 1A.

Example 21

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 21, table 1 A.

Example 22

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 22, table 1 A.

Example 23

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 23, table 1 A.

Example 24

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 24, table 1 A.

Example 25

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 25, table 1 A.

Example 26

The preparation of the confectionery product is carried out analogously to example 18, while using the recipe components for the mass of the shell and filling according to the compositions 26, table 1 A.

The manufacture of confectionery products according to option 2 is given in examples 27-30.

Example 27

To prepare the mass for the shell element, components of composition 27 of Table 1A are taken.

For the manufacture of a confectionery shell, dried prunes soaked in water are used in an amount of 65.3 wt.%. To boil prunes, sugar syrup is prepared from 8.1% granulated sugar and 6.6 wt.% Water. Prepared prunes are loaded into an open cooking pot with ready-made syrup and boiled to a solids content of 75.0%. Then boiled prunes are unloaded on a sieve and the syrup is drained, cooled, crushed, and then 20 wt.% Roasted almonds are added.

Aerated mass for the preparation of the filling element is prepared by aerated mass using the recipe components of the composition, 27 of table 1 A, and the preparation is carried out according to the recipe guide "Recipes for sweets and toffee" Gosagroprom of the USSR, VNIIKP, M., 1986, p.231.

To do this, first prepare agar-sugar-syrup syrup by boiling granulated sugar, agar, previously soaked in water, and molasses. In parallel with boiling the agar-sugar-syrup syrup, egg white is knocked down to form a lush foam, then chilled agar-sugar-syrup syrup 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 (fat component, condensed milk, citric acid, vanillin) are introduced into the knocked down mass and thoroughly mixed for 2-3 minutes until a homogeneous mass is formed.

Example 28

The preparation of the confectionery product is carried out analogously to example 27, using the recipe components for the masses of the shell and filling according to the compositions 28, table 1 A.

Example 29

The preparation of the confectionery product is carried out analogously to example 27, while for the manufacture of masses for the elements of the shell and filling use the recipe components of compositions 29, table 1 A. moreover, as a fruit component for the manufacture of mass for the shell take raisins, and as a nut - the kernel of roasted hazelnuts .

Example 30

The preparation of the confectionery product is carried out analogously to example 27, while for the manufacture of the masses for the elements of the shell and filling use the recipe components of compositions 30, table 1 A. moreover, as a fruit component take raisins, and as a nut - roasted hazelnut kernel.

Table 2 presents the organoleptic characteristics of confectionery. Table 3 and 3A presents the average density and humidity indicators of the shell and filling for each type of product.

To determine the shelf life, both versions of the confectionery were tested for a number of properties. After the expiration of storage after 30, 60, 90 days tasting was carried out. The average test results are given in table 4.5.

The following raw materials can be used for the manufacture of a confectionery: granulated sugar - GOST 21, starch syrup - GOST 5194, butter - GOST 37; palm oil produced by CALRGILL PALM. Prodact. S.S.DN.BHD, Malaysia; whole condensed milk GOST 2903; egg white according to TU 02.10.01.70; chocolate icing OST 10093, drinking water GOST R 51232; almond kernel GOST 16831-71, hazelnut kernel - GOST 16835; dried fruits GOST 28501-90, GOST 175-86 San PiN 2.3.2. 1078-01 p. 1.6.2. 1.6.2.2 .; flavorings TU9154-011-003333204-98; fruit filler "Dried apricots" TU 9163-006-51764615-02, flavorings, colorants in accordance with current regulatory documents and SanPiN 2.3.2 1078-01.

From table 3 it follows that the indicators of the density of the shell are quite high, and the humidity of the filling and the shell is approximately the same. Such properties help protect the filling from premature drying, and extend the shelf life of the product as a whole. Moreover, the closed form and high density of the shell contributes to the preservation of moisture in the filling. From tables 4, 5 it follows that after 90 days of storage of products with shells of dried apricots, prunes, pears and peaches, the appearance, taste, smell and color remain without extraneous smacks and smells. Glaze remains brilliant, with its characteristic taste and aroma. All samples showed slight retraction of the bottoms. At the same time, the consumer properties of the products as a result of storage for 90 days do not deteriorate, the taste of the products is bright, harmonious and increases with the shelf life, the taste of fruits is clearly felt - either dried apricots or prunes or peaches or pears. No signs of spoilage, rancidity, "aging" were found.

Thus, the present invention allows to expand the range of confectionery products with a new original taste, with improved properties and an extended shelf life.

Table 1 No. Components Compositions, wt ..% 1 option Option 2 prototype Shell element 1 element one 2 3 four 5 6 7 8 9 10 eleven 12 13 fourteen fifteen 16 17 eighteen one Peaches are dried. 82.3 88.9 84.1 - - - - - - - - - - - - - - - 2 Dried apricots are dried. - - - 82.3 88.9 - - - - 82.3 88.9 82.3 88.9 3 The pear is dried. - - - - - 82.3 88.9 - - - - - - - - - - - four Prunes sushi. - - - - - - - 82.3 88.9 . - - - 65.3 70.6 - - - 5 Raisins - - - - - - - - - - - - - - - 65.3 70.6 - 6 Granulated sugar 6.2 4.8 5.9 6.2 4.8 6.2 4.8 6.2 4.8 6.2 4.8 6.2 4.8 8.1 4.1 8.1 4.1 61.17 7 Kernel Mind.zhar. - - - - - - - - - - - - twenty eighteen - - - 8 The core of the fund. heat. - - - - - - - - - - - - - - - twenty eighteen - 9 Water 11.5 6.3 10.0 11.5 6.3 11.5 6.3 11.5 6.3 11.5 6.3 11.5 6.3 6.6 7.3 6.6 7.3 - 10 Syrup - - - - - - - - - - - - - - - - - 27.68 eleven Agar - - - - - - - - - - - - - - - - - 0.75 12 Cooking apple - - - - - - - - - - - - - - - - - 10.3038 13 Essential Apple - - - - - - - - - - - - - - - - - 0,095 fourteen The dye is green. - - - - - - - - - - - - - - - - - 0.0012 Whipped mass for the element - filling according to the invention 1 option Option 2 one Agar 0.4 0.6 0.5 0.4 0.6 0.4 0.6 0.4 0.6 0.4 0.6 0.4 0.6 0.4 0.6 0.4 0.6 3.0 2 Granulated sugar 19,2 16.5 17 19,2 16.5 19,2 16.5 19,2 16.5 19,2 16.5 19,2 16.5 19,2 16.5 19,2 16.5 40,4 3 Syrup 33.5 28.18 30.1 33.5 28.18 33.5 28.18 33.5 28.18 28.18 33.5 28.18 33.5 33.5 28.18 33.5 28.18 19,482 four Egg white 4,5 7.1 6.4 4,5 7.1 4,5 7.1 6.4 4,5 4,5 7.1 4,5 7.1 4,5 7.1 4,5 7.1 0.9 5 Butter 25,2 20.1 23.1 - - 25,2 20.1 - - 25,2 20.1 - - 25,2 20.1 - - 26.14 6 Palm oil - - - 25,2 20.1 - - 25,2 20.1 - - 25,2 20.1 - - 25,2 20.1 - 7 Condensed. Milk 8.7 12.7 10.7 8.7 12.7 8.7 12.7 8.7 12.7 8.7 12.7 8.7 12.7 8.7 12.7 8.7 12.7 10.04 8 Vanillin 0,03 0,045 0,035 0,03 0,045 0,03 0,045 0,03 0,045 0,03 0,045 0,03 0,045 0,03 0,045 0,03 0,045 0,037 9 Aroma Dried Apricots K4597 - - - - - - - - - 0.8 one 0.08 one - - - - - 10 Tartrazine - - - - - - - - - 0.004 0.006 0.004 0.006 - - - - - eleven Ponceau - - - - - - - - - 0.001 0.001 0.001 0.001 - - - - - 12 Full apricot. - - - - - - - - - 9.5 6.5 - - - - - - - 13 Full peach. - - - - . - - - - - - 9.5 6.5 - - - - - fourteen The dye is yellow. - - - - - - - - - - - - - - - - - 0.001 fifteen Water 8.47 14,775 12,165 8.47 14,775 8.47 14,775 8.47 14,775 3,485 1,948 4,205 1,948 8.47 14,775 8.47 14,775 -

Table 1A No. Components Compositions, wt ..% 1 option Option 2 prototype Shell element 1 element one 2 3 four 5 6 7 8 9 10 eleven 12 13 fourteen fifteen 16 17 eighteen one Peaches are dried. 82.3 88.9 84.1 - - - - - - - - - - - - - - - 2 Dried apricots are dried. - - 82.3 88.9 - - - - 82.3 88.9 82.3 88.9 3 The pear is dried. - - - - 82.3 88.9 - - - - - - - - - - - four Prunes sushi. - - - - - - 82.3 88.9 - - - - 65.3 70.6 - - - 5 Raisins - - - - - - - - - - - - - - 65.3 70.6 - 6 Granulated sugar 6.2 4.8 5.9 6.2 4.8 6.2 4.8 6.2 4.8 6.2 4.8 6.2 4.8 8.1 4.1 8.1 4.1 61.17 7 Kernel Mind.zhar. - - - - - - - - - - - - twenty eighteen - - - 8 The core of the fund. heat. - - - - - - - - - - - - - - twenty eighteen - 9 Water 11.5 6.3 10.0 11.5 6.3 11.5 6.3 11.5 6.3 11.5 6.3 11.5 6.3 6.6 7.3 6.6 7.3 - 10 Syrup - - - - - - - - - - - - - - - 27.68 eleven Agar - - - - - - - - - - - - - - - - 0.75 12 Cooking apple - - - - - - - - - - - - - - - - - 10.3038 13 Essential Apple - - - - - - - - - - - - - - - - - 0,095 fourteen The dye is green. - - - - - - - - - - - - - - - - - 0.0012 Whipped mass for the element - filling according to the recipe guide 1 option Option 2 one Agar 0.48 0.48 0.48 0.48 0.48 0.48 0.48 0.48 0.48 0.48 0.6 0.4 0.6 0.4 0.6 0.4 0.6 3.0 2 Granulated sugar 41.6 41.6 41.6 41.6 41.6 41.6 41.6 41.6 41.6 41.6 16.5 19,2 16.5 19,2 16.5 19,2 16.5 40,4 3 Syrup 16.25 16.25 16.25 16.25 16.25 16.25 16.25 16.25 16.25 16.25 33.5 28.18 33.5 33.5 28.18 33.5 28.18 19,482 four Egg white 0.89 0.89 0.89 0.89 0.89 0.89 0.89 0.89 0.89 0.89 7.1 4,5 7.1 4,5 7.1 4,5 7.1 0.9 5 Butter 22.63 22.63 22.63 22.63 22.63 22.63 22.63 22.63 22.63 22.63 20.1 - - 25,2 20.1 - - 26.14 6 Condensed. Milk 9.45 9.45 9.45 9.45 9.45 9.45 9.45 9.45 9.45 9.45 12.7 8.7 12.7 8.7 12.7 8.7 12.7 10.04 7 Vanillin 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0,045 0,03 0,045 0,03 0,045 0,03 0,045 0,037 8 Citric Acid 0.23 0.23 0.23 0.23 0.23 0.23 0.23 0.23 0.23 0.23 9 Aroma Dried Apricots K4597 - - - - - - - - - - one 0.08 one - - - - - 10 Tartrazine - - - - - - - - - - 0.006 0.004 0.006 - - - - - eleven Ponceau - - - - - - - - - - 0.001 0.001 0.001 - - - - - 12 Full apricot. - - - - - - - - - - 6.5 - - - - - - - 13 Full peach. - - - - - - - - - - - 9.5 6.5 - - - - - fourteen The dye is yellow. - - - - - - - - - - - - - - - - - 0.001 fifteen Jam 8.42 8.42 8.42 8.42 8.42 8.42 8.42 8.42 8.42 8.42 1,948 4.205 1,948 8.47 14,775 8.47 14,775 -

table 2 Name of indicator Confectionery Feature Taste and smell it has a delicate and harmonious taste of the combination of whipped creamy milk filling with a fruity taste of the shell or peach, or pear, or prunes, or dried apricots, or raisins, or nuts, enhanced by the melting chocolate taste The form oval-shaped Surface The surface in the case of chocolate coating is even with a uniform layer. Color Brown or white, shiny, suitable when coated with glaze - the color of chocolate glaze Structure and Consistency Soft, delicate, easily chewable when broken into individual fruit pieces, enveloped in a creamy milk whipped mass

Table 3 Composition number Name of indicator Moisture contents, % Density, kg / cm Shell Filling Shell Filling one 18.9.0 21.0 1,240 0.550 2 20,2 19.6 1,245 0.650 3 21.1 20,0 1,242 0,800 four 19,2 22.2 1,298 0.660 5 21.4 19.8 1,299 0,800 6 22.0 22.4 1,329 0.760 7 21,4 22.0 1,328 0,800 8 19,2 21.0 1,340 0,600 9 19.8 20.1 1,341 0.680 10 20,4 20.8 1,329 0,800 eleven 19.6 20,2 1,240 0.650 12 18.6 19.8 1,329 0,800 13 20,4 20,2 1,240 0.740 fourteen 21.1 20,0 1,242 0,800 fifteen 19,2 22.2 1,298 0.660 16 21.4 19.8 1,299 0,800 17 22.0 22.4 1,329 0.760 Prototype Mass element with fruit component Chipped Candy Element Mass element with fruit component Chipped Candy Element eighteen 23.8 24.1 0,600 0.550

Table 3 a Composition number Name of indicator Moisture contents, % Density, kg / cm ³ Shell Filling Shell Filling eighteen 19,2 21.0 1,250 0.550 19 19.5 19.6 1,266 0.650 21 21.9 20,0 1,248 0,800 22 19.9 22.2 1,287 0.660 23 21.6 19.8 1,299 0,800 24 22.0 22.4 1,227 0.760 25 21.8 21,2 1,342 0.735 26 20,4 21.1 1,240 0,600 27 20.8 20.8 1,346 0.680 28 21,4 20.3 1,252 0.748 29th 20.6 20,4 1,324 0.650 thirty 20.1 19.5 1,329 0,800 Prototype Mass element with fruit component Element of whipped mass Mass element with fruit component Element of whipped mass eighteen 23.8 24.1 0,600 0.550

Claims (6)

1. A confectionery product, which is a glazed molded case, consisting of two elements, one of which is made of mass, including a fruit component and sugar, and the other is made of whipped candy mass, including granulated sugar, molasses, agar, egg white, butter, vanillin, condensed milk and water, characterized in that the body element of the mass with a fruit component is made in the form of a shell closed throughout the volume, and as a fruit component, the mass includes dried fruits and additionally y, with the following component ratio, wt.%: Dried fruits 82.3-88.9 Sugar 4.8-6.2 Water Rest wherein the body element of the whipped candy mass is located inside the shell in the form of a filling. 2. A confectionery product according to claim 1, characterized in that the body element in the form of a shell closed throughout the volume is made of a mass containing dried pears, or dried peach, or dried apricot, or dried prune as dried fruit. 3. The confectionery product according to claim 1, characterized in that the housing element located inside the enclosed throughout the volume of the shell in the form of a filling is made of knocked candy mass containing the following ratio of components, wt.%: Granulated sugar 16.5-19.2 Syrup 28.18-33.15 Butter 20.1-25.2 Condensed milk 8.7-12.7 Egg white 4,5-7,1 Agar 0.4-0.6 Vanillin 0.03-0.045 Water Rest 4. A confectionery product, which is a glazed molded case, consisting of two elements, one of which is made of a mass comprising a fruit component and sugar, and the other is made of a whipped candy mass, including granulated sugar, molasses, agar, egg white, butter, vanillin and condensed milk, characterized in that the body element of the mass with the fruit component is made in the form of a shell closed throughout the volume, and as the fruit component the mass includes dried fruits, and additionally water and I walnut kernel in the following ratio of components, wt.%: Dried fruits 65.3-70.6 Sugar 4.1-8.1 Walnut kernel 18.0-20.0 Water Rest 5. The confectionery product according to claim 4, characterized in that the mass of which the body element is made in the form of a shell closed over the entire volume contains dried prunes as dried fruit, and roasted crushed almond kernel as a nut kernel. 6. The confectionery product according to claim 4, characterized in that the mass of which the body element is made in the form of a shell closed over the whole volume contains raisins as dried fruit, and the crushed roasted hazelnut kernel as a nut kernel.