RU2307520C1 - Method for producing of praline-type candy - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of confectioneries such as praline-type candies.

SUBSTANCE: method involves mixing sugar powder, filler powder, dry milk and part of fat prescribed by receipt; grinding resultant mixture; introducing remaining part of fat therein; kneading; introducing aromatizer; forming mass; cooling; wrapping and packaging. Filler powder is fermentatively modified product obtained from barley grain. Product is prepared by soaking of whole barley grain in solution containing enzyme preparation "Biobake-721" of cellulitic effect used in an amount of 0.15% by weight of dry barley grain substance at temperature of 40 C, pH of 4-5 during 1.5 hours, followed by extrusion of resultant hydrolysate at temperature of 140 C and extrusion pressure of 9 MPa; grinding and drying to moisture content of 6% in an amount of 14.2-14.4% by total weight receipt components. Mass is formed by pressing out of cords to be further subjected to cooling during 6-8 min at temperature of 7-10 C, cut into candy centers and cooled anew during 3-6 min at temperature of 7-10 C. Method allows homogeneous candy mass of higher nutrient value to be produced.

EFFECT: reduced cost of product, improved quality and increased shelf life of candies, provision for avoiding changing of physical and organoleptical properties of candies during storage, and wider range of available basic materials.

3 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the confectionery industry in the manufacture of sweets.

A known method for the production of praline-type sweets with the replacement of nutty non-traditional raw materials by mixing fried grated sunflower kernels, wafer crumbs, icing sugar, cocoa powder, cocoa butter, mixing, followed by molding at a temperature of 30 ° C, cooling, cutting and glazing.

The disadvantage of this method is the complex technology of preliminary caving, short shelf life of the crushed sunflower seeds, the presence in the seeds fried at a temperature of 130-150 ° C of reducing sugars that increase the hygroscopicity of the mass and catalyze the process of rancidity of fats, reducing shelf life [1].

The closest in technical essence to the present invention is a method for the production of praline-type sweets by mixing powdered sugar, hemp powder, milk powder and part of the fat, grinding the resulting mixture, introducing the remaining amount of fat into it, warming up, introducing flavor into this mass, molding the mass, cooling, wrapping and packaging [2].

The disadvantage of this method is the high energy value, the lengthening of the process due to the long structure formation due to the high content of unsaturated fatty acids, the specific taste and limited raw material of hemp.

The problem to which the invention is directed is to obtain high-quality praline candies, reduce the duration of the process, reduce the cost of the product, expand the raw material base, extend the shelf life and increase the biological and nutritional value.

This is achieved by the fact that in a method for the production of praline-type sweets, comprising mixing powdered sugar, powdered filler, milk powder and part of the fat provided for in the recipe, grinding the resulting mixture, introducing the remaining part of fat into it, warming up, introducing flavor into this mass, molding the mass , cooling, wrapping and packaging, in contrast to the prototype, an enzymatically modified product from barley grain obtained by soaking whole grain of barley is used as a powder filler me in a solution containing the enzyme preparation of cellulite action "BioBake-721" in an amount of 0.15% by weight of dry matter of barley grain at a temperature of 40 ° C, pH-4.5 for 1.5 hours, followed by extrusion of the obtained hydrolyzate, at a temperature of 140 ° C and an extrusion pressure of 9 MPa, grinding and drying to a moisture content of 6%, in the amount of 14.2-14.4% of the total mass of the recipe components, while molding the mass is carried out by extrusion in the form of bundles, which are cooled for 6 -8 minutes at 7-10 ° C, cut into candy shells and cooled again wait for 3-6 minutes at 7-10 ° C.

The method is as follows.

Whole barley grains, cleaned of impurities, are washed with tap water, soaked in a solution containing the enzyme preparation "BioBake-721" in an amount of 0.15% by weight of dry matter of the grain. Soaking is carried out at a temperature of 40 ° C, pH-4.5, for 1.5 hours. Then the obtained hydrolyzate is extruded at a temperature of 140 ° C and an extrusion pressure of 9 MPa, then crushed and dried to a moisture content of 6%. The obtained enzymatically modified product from barley grain is taken in an amount of 14.2-14.4% of the total weight of the recipe components and mixed with powdered sugar, milk powder and part of the fat provided for in the recipe, the mixture is ground, the remaining part of the fat is introduced into it, and crushed , flavor is introduced into this mass, the mass is molded, while the mass is molded by pressing in the form of tows, which are cooled for 6-8 minutes at 7-10 ° C, cut into candy shells and cooled again for 3-6 minutes at 7 -10 ° С, wrapped they whine and pack. Praline mass is prepared in a classic or accelerated manner.

Example 1

Whole barley grains, cleaned of impurities, are washed with tap water, soaked in a solution containing the enzyme preparation "BioBake-721" in an amount of 0.15% by weight of dry matter of the grain. Soaking is carried out at a temperature of 40 ° C, pH-4.5, for 1.5 hours. Then the obtained hydrolyzate is extruded at a temperature of 140 ° C and an extrusion pressure of 9 MPa, then crushed and dried to a moisture content of 6%.

Take 373.12 kg (49.7%) of powdered sugar, 106.88 kg (14.2%) of an enzymatically modified product from barley grain, 193.35 kg (25.7%) of confectionery fat, 75.22 kg (10 , 21%) skimmed milk powder, 1.42 kg of vanilla essence (0.1%).

Powdered sugar, an enzymatically modified product from barley grain, skimmed milk powder and 2/3 of the confectionery fat from the prescription quantity are loaded into a heating mixer and knead for 20 minutes until a homogeneous plastic mass is obtained. The resulting mixture is ground in a five-roll mill with a gap between the last pair of rolls of not more than 0.5 mm, after which 1/3 of the fat remaining from the recipe is added to the powder mass and crushed at 38 ° C for 30 minutes. 10 minutes before the end of the warm-up, a flavor is introduced. After warming up, the mass is passed through a three-roller mill with a gap between the last roller of 0.2 mm, mass temperature 30 ° C, viscosity 200 Pa · s with water temperature inside the rollers + 19 ° C. The resulting mass has a plastic consistency. The finished mass is sent to molding by pressing harnesses.

Molded harnesses enter a cooling cabinet with a temperature of + 7 ° C for 6 minutes, then they are cut into cases with a guillotine knife, again cooled in a cabinet at + 8 ° C for 5 minutes and sent for wrapping and packaging.

Example 2

Whole barley grains, cleaned of impurities, are washed with tap water, soaked in a solution containing the enzyme preparation "BioBake-721" in an amount of 0.15% by weight of dry matter of the grain. Soaking is carried out at a temperature of 40 ° C, pH-4.5, for 1.5 hours. Then the obtained hydrolyzate is extruded at a temperature of 140 ° C and an extrusion pressure of 9 MPa, then crushed and dried to a moisture content of 6%.

Take 373.88 kg (49.8%) of powdered sugar, 106.62 kg (14.4%) of the enzymatically modified product from barley grain, 193.65 kg (25.8%) of confectionery fat, 73.27 kg (9 , 79%) skimmed milk powder, 1.57 kg of vanilla essence (0.21%).

Powdered sugar, an enzymatically modified product from barley grain, skimmed milk powder and 2/3 of the confectionery fat from the prescription quantity are loaded into a heating mixer and knead for 20 minutes until a homogeneous plastic mass is obtained. The resulting mixture is ground in a five-roll mill with a gap between the last pair of rolls of not more than 0.5 mm, after which 1/3 of the fat remaining from the recipe is added to the powder mass and crushed at 38 ° C for 30 minutes. 10 minutes before the end of the warm-up, a flavor is introduced. After warming up, the mass is passed through a three-roller mill with a gap between the last roller of 0.2 mm, mass temperature + 30 ° С, viscosity 200 Pa · s with a water temperature inside the rollers of 19 ° С. The resulting mass has a plastic consistency. The finished mass is sent to molding by pressing harnesses.

The formed bundles enter the cooling cabinet with a temperature of + 9 ° C for 8 minutes, then they are cut into cases with a guillotine knife, cooled again in the cabinet at 10 ° C for 6 minutes and sent for wrapping and packaging.

Example 3

Whole barley grains, cleaned of impurities, are washed with tap water, soaked in a solution containing the enzyme preparation "BioBake-721" in an amount of 0.15% by weight of dry matter of the grain. Soaking is carried out at a temperature of 40 ° C, pH-4.5, for 1.5 hours. Then the obtained hydrolyzate is extruded at a temperature of 140 ° C and an extrusion pressure of 9 MPa, then crushed and dried to a moisture content of 6%.

Take 368.95 kg (49.8%) of powdered sugar, 105.83 kg (14.3%) of the enzymatically modified product from barley grain, 191.66 kg (25.8%) of confectionery fat, 73.61 kg (9 , 9%) skimmed milk powder, 1.46 kg of vanilla essence (0.2%).

Powdered sugar, an enzymatically modified product from barley grain, skimmed milk powder and 2/3 of the confectionery fat from the prescription quantity are loaded into a heating mixer and knead for 20 minutes until a homogeneous plastic mass is obtained. The resulting mixture is ground in a five-roll mill with a gap between the last pair of rolls of not more than 0.5 mm, after which 1/3 of the fat remaining from the recipe is added to the powder mass and crushed at 38 ° C for 30 minutes. 10 minutes before the end of the warm-up, a flavor is introduced. After warming up, the mass is passed through a three-roll mill with a gap between the last roller of 0.2 mm, mass temperature + 30 ° С, viscosity 200 Pa · s with a water temperature inside the rollers + 19 ° С. The resulting mass has a plastic consistency. The finished mass is sent to molding by pressing harnesses.

The formed bundles enter a cooling cabinet with a temperature of 10 ° C for 7 minutes, then they are cut into cases with a guillotine knife, again cooled in a cabinet at 7 ° C for 3 minutes and sent for wrapping and packaging.

Example 4

The method is carried out in the same way as in example 1, only candy bodies after cooling are coated with chocolate icing and cooled at a temperature of 7 ° C for 4 minutes.

Example 5

The method is carried out in the same way as in example 1, only the candy bodies after cooling are coated with chocolate icing and cooled at a temperature of 10 ° C for 6 minutes.

The cooling of the obtained bundles provides a better process for preparing the bundles for cutting and subsequent processing stages. The first stage is carried out before cutting the tows for 6-8 minutes at a temperature of 7-10 ° C. This cooling helps to stabilize the mass of bundles, maintaining their shape. At a temperature of more than 10 ° C, the bundles blur and poorly retain their shape during subsequent cutting. Lowering the temperature below 7 ° C increases the fragility of the bodies; when they are cut, they crumble, which affects the quality of the candies. The second cooling stage is carried out at a temperature of 7-10 ° C for 3-6 minutes after cutting.

This method of manufacturing praline candy bodies by using an enzymatically modified product from barley grain reduces the amount of granulated sugar, which significantly reduces the amount of digestible carbohydrates and reduces the cost of sweets. The enzymatically modified product from barley grain has a pleasant taste, aroma and brown color, which improves the organoleptic quality indicators of the finished praline candy bodies, which do not change during storage. The nutritional value of new sweets is much higher, the energy value is lower (table 1) than in the prototype, because The enzymatically modified product from barley grain has a rich nutritional composition: the leucine and valine amino acid scores are 30% higher for candies prepared by this method than for the prototype, 7 times more dietary fiber, β-glucan, a natural adsorbent and vitamin, is of particular interest E, which is a natural antioxidant.

Sweets prepared according to this method have a longer shelf life (table 2) due to antioxidants - tocopherols, which are part of the enzymatically modified product from barley grain.

According to physico-chemical quality indicators, candies prepared by this method are better than candies prepared in a known manner (table 2).

The cost price of candy bodies prepared by the proposed method is lower compared to candies prepared in a known manner, since the raw material costs are lower (table 3).

The cost of production when using the proposed method is much lower than the prototype, while the use of expensive imported raw materials is excluded. an enzymatically modified product from barley grain acts as a powder filler (cocoa powder in the prototype). In addition, in the prototype, it is possible to increase the cost of the process due to the high cost of hemp grain, additional heat treatment and mechanical crushing of its whole seeds. All this affects the cost.

Two-stage cooling helps to activate the crystallization of fats and preserve the mass structure of the shells due to dietary fiber, which is part of the enzymatically modified product from barley grain, which facilitates their glazing and wrapping sweets. Cooling glazed sweets in these modes contributes to a high-quality coating of the cases with glaze and prevents the graying of the glaze and its crumbling.

This method allows to significantly reduce the cost and increase the quality and shelf life of sweets, to obtain a homogeneous candy mass having a higher nutritional value, to exclude changes in physical and organoleptic quality indicators during storage and to expand the raw material base.

Information sources

1. Copyright certificate SU No. 1829904, cl. A23L 1/07, 1993.

2. Copyright certificate RU No. 2216295, C1, 7 cl. A23G 3/00 is a prototype.

Table 1 Nutritional and energy value of sweets, 100 g Indicators Candies Prototype The proposed method amount amount Proteins, g 2.7 3.83 Fats, g 31.18 29.58 Digestible carbohydrates, g 53,4 38.3 Essential amino acids in mg, incl. Valine 166 203 Leucine 233 276 Lysine 194 181 Threonine 131 140 Tryptophan 44 52 Mitionine 91 81 Essential amino acids in mg, incl. Alanine 153 187 Arginine 169 193 Aspartic acid 264 305 Glycine 89 160 Proline 85 238 Digestible carbohydrates in g, dietary fiber in g, in including Hemicellulose 0.50 ± 0.02 4.47 ± 0.07 α-cellulose 0.04 ± 0.003 3.58 ± 0.02 Lignin 0 0.94 ± 0.01 β-glucan 0 2.78 The sum of certain dietary fiber 0.54 ± 0.04 11.77 ± 0.14 Vitamins, mg including: β-carotene 0.0092 0.0129 B ₁ 0.161 0.256 In ₂ 0.15 0.315 E - 0.189 Calories, kcal 546.4 421.8

table 2 Quality indicators of finished sweets Quality indicators Candies made in a known manner Candies made in this way The total sugar content,% 52.7 38,2 Fat content,% 31.18 29.58 Humidity% 1.38 ± 0.3 1.24 ± 0.3 Shelf life of sweets (months): glazed 3.0 4.0 unglazed 2.0 2,5

Table 3 Calculation of economic efficiency Raw materials Raw material consumption rates per 1 ton of products Price for 1 kg of raw materials, rub. The cost of raw materials per 1 ton of products, rubles. prototype proposed prototype proposed Powdered sugar 511.5 488.95 23.45 11994.68 11465.88 Skimmed milk powder - 101.6 44,2 - 4490.72 Whole powdered milk 100.98 - 60.8 6139.58 - Confectionery Fat 265.71 263.66 43.5 11558.39 11469.21 Hemp powder 133.38 - 84.56 11,274.38 - Enzymatically Modified Barley Grain Product - 143.9 31.5 - 4532.85 Vanilla essence 2.01 2.01 162.6 326.83 326.83 TOTAL 1013.58 1000,12 41293.86 32,285.49

Claims (2)

1. A method for the production of praline type sweets, comprising mixing powdered sugar, powdered filler, milk powder and part of the fat provided for in the recipe, grinding the resulting mixture, introducing the remaining part of the fat into it, warming up, introducing flavor into this mass, molding the mass, cooling, wrapping and packaging, characterized in that as a powdery filler an enzymatically modified product from barley grain is used, obtained by soaking whole barley grain in a solution containing cellulite enzyme preparation "Biobeake-721" in an amount of 0.15% by weight of dry substances of barley grain at a temperature of 40 ° C, pH 4.5 for 1.5 hours, followed by extrusion of the obtained hydrolyzate at a temperature of 140 ° C and extrusion pressure of 9 MPa, grinding and drying to a moisture content of 6%, in the amount of 14.2-14.4% of the total weight of the recipe components. 2. The method according to claim 1, characterized in that the molding of the mass is carried out by extrusion in the form of tows, which are cooled for 6-8 minutes at 7-10 ° C, cut into candy bodies and again cooled for 3-6 minutes at 7 -10 ° C.