RU2292153C1 - Method for producing of cream-paste candies - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of confectioneries, more particular, cream-paste candies.

SUBSTANCE: method involves preparing fondant; introducing flavor and aromatic additives into fondant and simultaneously tempering; forming resultant candy mass by molding process; structurizing candy centers; glazing and packaging ready product. Mustard suspension is additionally introduced into candy mass, said suspension being preliminarily prepared from mustard powder used in an amount of 0.05-1.0% by weight of candy mass, and water. Ready product is free from sickly sweet taste.

EFFECT: prolonged shelf life and increased biological value of cream candies.

2 cl, 5 ex

Description

The invention relates to the food industry, to its confectionery industry, and can be used for the preparation of fondant sweets.

Widely known methods for the production of fondant sweets, including dissolving granulated sugar in water when heated, introducing molasses, boiling sugar syrup, knocking down the resulting lipstick, mixing it with flavors and aromas, molding the candy mass by casting and structuring the bodies of sweets.

(Candy. M.M.Istomina and others. M .: Food industry, 1979, p.126-146;

SU: 762842, 950283, 1489687, 1152557, 1822718;

RU: 2105493, 2105492, 2115326)

Closest to the claimed method is a method for the production of fondant sweets, including the preparation of lipstick, the introduction of flavoring and aromatic additives into it with simultaneous tempering, molding the resulting candy mass by casting, the structure of the candy bodies, glazing and packaging.

(RU 2104651, A 23 G 3/00, 1998)

The disadvantages of these methods are the short shelf life of the finished product due to the rapid change in the structure of lipstick due to the rapid loss of moisture and sugaring of the body with the formation of a coarse-crystalline structure and solid consistency, which change the organoleptic properties of the finished products.

The technical result to which this invention is directed is to increase the shelf life of finished products without deteriorating their quality, improving the quality of products by increasing their biological value and eliminating the sugary-sweet taste characteristic of fondant sweets.

To achieve the specified technical result in a method for the production of fondant sweets, including the preliminary preparation of lipstick, the introduction of flavoring and aromatic additives into it with simultaneous tempering, molding of the resulting candy mass by casting, the structure of the candy bodies and enrobing, characterized in that the pre-cooked candy is additionally added a suspension consisting of mustard powder taken in an amount of 0.05-1.0% of the total candy mass, and water.

In addition, for the preparation of sugar fondant, the following components are additionally introduced into the recipe mixture, selected from the group: peasant butter, apple puree, condensed milk in accordance with the recipe.

The introduction of mustard powder of less than 0.05% of the total candy mass does not affect the quality of the finished product, and the introduction of mustard powder in the candy mass of more than 1.0% affects the taste and technological properties of fondant sweets and gives them bitterness.

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

Example 1

Preparation of milk fondant candy mass begins with the preparation of fondant.

From the storage tanks, sugar and syrup and condensed milk are fed into a cooking unit with a stirrer. The mixture is boiled at a discharge of 0.6-0.8 kgf / cm ² for 3-7 minutes, while the temperature of the mixture is 70-90 ° C. The boiled milk mass is pumped into an intermediate temperature vessel with a stirrer. The temperature of the oil in the jacket of the intermediate temperature capacity of 80-100 ° C. From the intermediate temperature tank, the boiled milk mass is continuously fed by a dosing pump to a lipstick machine, where it is knocked down with a boiled chilled sugar-syrup syrup. Milk lipstick with a moisture content of 7-11% is sent to an intermediate temperature container, and then to a temperature container for preparing a candy mass. Flavoring and aromatic additives are supplied there with a dosing pump in accordance with the recipe and additionally a pre-prepared mustard slurry is added, consisting of mustard powder in an amount of 0.05% of the total candy mass and water. The resulting candy mass after introducing a mustard suspension into it is mixed for 10-15 minutes, and then pumped to the casting. Candy molded in the body forms are fed into a cooling cabinet, where they are 20-35 minutes, the temperature of the cooling air is 12-14 ° С. The temperature of the finished candy shells is 18-27 ° С. From the cooling cabinet of the candy body is sent to the enrobing machine, where it is covered with glaze. Glazed sweets enter the cooling cabinet, where the temperature is maintained at 6-10 ° C. Then they are served on wrapping machines.

The shelf life of the finished product increases by 3-4 times compared with the set for fondant sweets (25 days) without deterioration in their quality, the biological value of the finished products increases due to the introduction of mustard emulsion, the products are characterized by a delicate texture by reducing the size of sucrose crystals to 20 microns and the eliminated sugary-sweet taste characteristic of fondant sweets.

Example 2. Carried out analogously to example 1. Only prepare fondant sweets based on sugar fondant with the addition of peasant butter in accordance with the recipe. Flavors and aromatic additives selected from the group are introduced into the candy mass: alcohol tincture of berries, citric acid, flavor in accordance with the recipe. And also make pre-prepared mustard suspension, consisting of mustard powder in an amount of 1.0% of the total candy mass and water.

Example 3. Carried out analogously to example 2. Only prepare fondant candy based on sugar fondant with the addition of peasant butter, mashed apple and condensed milk in accordance with the recipe.

Example 4. Carried out analogously to example 2. Only prepare fondant sweets based on sugar fondant with the addition of mashed apple and condensed milk in accordance with the recipe.

Example 5. Carried out analogously to example 2. Only prepare fondant sweets based on sugar fondant with the addition of peasant butter and apple puree in accordance with the recipe

The specified method for the production of fondant sweets in comparison with the known one provides an increase in the shelf life of finished products by 3-4 times compared with the established for fondant sweets (25 days) without deterioration of their quality. In addition, the new technology makes it possible to increase the biological value of finished products by introducing a mustard emulsion and to obtain products with a delicate consistency by reducing the size of sucrose crystals to 20 microns and eliminating the sugary-sweet taste characteristic of fondant sweets.

Claims (2)

1. A method for the production of fondant sweets, including the preliminary preparation of lipstick, the introduction of flavoring and aromatic additives into it with simultaneous tempering, molding of the resulting candy mass by casting, the structure of the candy bodies and glazing, characterized in that the previously prepared mustard slurry is added to the candy mass, consisting of from mustard powder, taken in an amount of 0.05-1.0% of the total candy mass, and water. 2. The method according to claim 1, characterized in that for the preparation of sugar fondant, components selected from the group are added to the recipe mixture: peasant butter, apple puree, condensed milk in accordance with the recipe.