RU2311792C2 - Method for producing of aerated confectionery masses - Google Patents

Abstract

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

SUBSTANCE: method involves mixing plasticized vegetable fat or fat brought to liquid state and having melting temperature of 29-32 C with powdered product based on milk in the ratio of 1:1; aerating mixture during 40-60 s until fat-and-milk mass is produced; preparing and boiling out agar-agar syrup to moisture content of 17-25%; cooling to temperature of 60-75 C and aerating with white of egg; introducing fat-and-milk mass into resultant mass; forming products by spreading said mass with following proofing and cutting into individual products.

EFFECT: improved quality of products owing to providing stable state of aerated confectionery mass, improved organoleptical properties, reduced sugar content, prolonged storage life and retained consumer properties.

2 ex

Description

The invention relates to the food industry, its confectionery industry, and in particular to the production of whipped confectionery masses, for example, soufflé type, "Bird's milk".

Widely known methods for the production of whipped confectionery masses such as soufflé, "Bird's milk", the basis of which is whipped mass made from sugar, molasses, agar, egg white, fat component and various additives (fruit mass, condensed milk, grated nuts, fat). The whipped mass is obtained by kneading agar sugar syrup with egg white, flavoring and aromatic and other additives (RU 20625844; SU 820783; SU 1457882; RU 2178254; RU 2128442, RU 2128446, Collection of technological instructions for the production of sweets, iris, chocolate and cocoa powder . - M .: TSNIITEIPP, 1992, p. 32 and 33).

The closest in technical essence and the achieved result is a method for the production of whipped confectionery masses such as "Bird's milk", which includes the preparation and boiling of agarosugar syrup, whipping it with egg white and mixing the resulting mass with a fat-containing component and other recipe components and subsequent molding (RU 2150846, A23G 3/00, 2000).

The disadvantages of the known methods are the limited shelf life of the products and the high sugar content in them, as well as the use in the manufacture of products of products that are not subjected to heat treatment, for example, condensed milk, which can lead to food poisoning.

The technical result achieved by the proposed method lies in the fact that such a technology for the preparation of whipped masses with the inclusion of a mixture of vegetable fat with a melting point of 29-32 ° C and powdered milk-based products as an oil component ensures an increase in the quality of products due to ensuring stability of the confused confectionery mass, improving their organoleptic properties, reducing the sugar content in products, eliminating the possibility of poisoning, since they are not used thermally unprocessed products, increasing the shelf life of products and preserving their presentation.

To achieve the specified technical result in a method for the production of confused confectionery masses, which involves the preparation and boiling of agarosugar syrup, churning it with egg white, mixing the resulting mass with a fat-containing component and other prescription components and fillers, followed by molding of products, according to the invention, vegetable oil is used as a fat component fat with a melting point of 29-32 ° C, and as a dairy product - a powdered product on a dairy basis ve, vegetable fat is brought to a plasticized or liquid state, vegetable fat and a powdered milk-based product are mixed in a ratio of 1: 1 and they are knocked down for 40-60 seconds.

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

Example 1. For the production of whipped candy mass type "Bird's milk" boiled agarosarochny syrup to a moisture content of 17-25%. Cool it to a temperature of 60-75 ° C. Then knock down the agarosugaropatny syrup with egg white.

Vegetable fat with a melting point of 29-32 ° C is used as the fat component. Vegetable fat is adjusted to a plasticized state. Mix it with a powdered milk-based product in a ratio of 1: 1 and knock them down for 40 seconds.

Then, the resulting mass from vegetable fat and a powdered milk-based product is introduced into the knitted confectionery mass. Then make other prescription components and continue knocking to obtain a lush mass. After that they are molded by spreading, carry out the alignment, cutting the mass on the body and glazing the candy bodies.

The use of a mixture of the above vegetable fat and a powdered milk-based product improves the quality of products by reducing the sugar content in them and maintaining the stability of the whipped mass, as well as increasing the shelf life of finished products and maintaining their presentation. In addition, product safety is enhanced.

Sweets have a new original gamut of taste.

Example 2. The preparation of whipped confectionery masses for the preparation of sweets with a whipped case type "souffle" is carried out analogously to example 1. Except that the vegetable fat is brought to a liquid state. And vegetable fat and a powdered milk-based product are knocked down for 60 seconds.

The resulting mass can also be used for the preparation of cream, cream for sweets, cake "Bird's milk" and other similar products.

Thus, the claimed method for the production of whipped confectionery masses allows you to produce a wide range of confectionery with whipped masses. The claimed method provides an increase in the quality indicators of products by increasing the stability of the whipped confectionery mass, as well as improving their organoleptic properties, reducing the sugar content in products, eliminating the possibility of poisoning, since thermally untreated products are not used. The shelf life of products and the shelf life of their presentation are increasing.

Claims (1)

A method for the production of a whipped confectionery product, characterized in that it involves mixing plasticized or liquid vegetable fat with a melting point of 29-32 ° C with a powdered milk-based product in a ratio of 1: 1, followed by churning the mixture for 40-60 s method of obtaining a fat-milk mass, preparation and boiling of agarosugar syrup to a moisture content of 17-25%, its cooling to a temperature of 60-75 ° C, whipping with egg white, the introduction of fat-milk mass into the resulting mass s, by molding with subsequent smearing mass vystoykoy and its cutting into individual products.