RU2338385C1 - Candy "lara" and method of its production - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: candy contains at the specified ratio coating chocolate, powdered milk chocolate, boiled condensed milk, ground hazelnut, crushed hazelnut, crushed walnut, butter, ground fried bread crumbs and waffle crumbs. For production of the candy butter with boiled condensed milk is mixed by blending the ingredients till the homogeneous mix. Into the obtained mix they add ground hazelnut, powdered milk chocolate, ground fried bread, crushed hazelnut, crushed walnut and blend the ingredients again till the homogeneous candy mix. After this from the obtained candy mix the candy body is formed. Simultaneously with the production of the candy mix while continuous blending into the coating chocolate they add waffle crumbs. The candy body is glazed with the obtained blend.

EFFECT: improvement of the product taste.

2 cl, 1 dwg, 2 tbl, 3 ex

Description

The claimed invention relates to confectionery products, mainly to methods for making sweets.

Known candy containing (in wt.%):

chocolate icing  14.0-35.0 sugar  7.0-24.0 syrup  22.0-35.0 milk powder  5.0-14.0 whole and / or crushed nuts and / or fruits  5.0-16.0 confectionery fat  5.0-11.0 glucose  0.1-17.0 egg white  0.1-0.5 milk protein  0.1-0.8 lecithin  0.19-1.0

There is also known a method of preparing said candy, which provides that whilst preparing a whipped pulp, whilst boiling the sugar syrup, egg white, milk protein and glucose are knocked under pressure, sugar syrup with a temperature of 122 ° C is added to the resulting mass, followed by kneading, and then the finished mixture is mixed mass with the gradual addition of fat, milk powder and other components included in the recipe for the preparation of whipped mass, and for the preparation of the milk mass sugar, water and the milk mixture, prefabricated is preliminarily prepared by mixing water and milk powder, heated and boiled, confectionery fat and lecithin are added, after which the prepared mass is kept under vacuum pressure (Description of the invention to the patent of the Russian Federation No. 2214720, publ. 2003.10.27).

Known candy containing (in wt.%):

chocolate glaze  57.36-60.41 granulated sugar  10.44-12.44 skimmed milk powder  1.98-2.62 roasted almond kernel  10.62-12.44 coconut oil  2.62-3.48 grated almond kernel  11.82-13.92 flavoring "Irish cream"  0.01-0.02

There is also known a method for preparing said candy, in which ground almond kernels, powdered milk, granulated sugar and coconut oil in a molten state in an amount of 21-28% of the total mass are loaded sequentially according to the recipe. The mixture is stirred to a homogeneous mass, crushed in a five-roll mill and the remainder of coconut oil, grated almond kernel, flavor "Irish cream" are introduced into the scalloped mass, kneading is carried out and then put into the prepared chocolate crusts. Crusts are prepared using a casting machine. At the same time, chocolate icing is poured into molds. The completed forms are transferred to the device for turning over, where they are tipped over and the excess liquid chocolate mass drains. Then the forms are transferred to the cooling device. The molds with the hardened chocolate mass enter under the casting heads for the filling, where the crust is filled with the filling, while the whole core of the fried almonds is manually laid. After the formation of the film on the filling, the bodies are closed with a pre-made bottom made of chocolate glaze. Ready candies arrive on the packaging (Description of the invention to the patent of the Russian Federation No. 2225138, publ. 2004.03.10).

According to its functional purpose, technical nature and technical result achieved, said candy and the method of its preparation are closest to the claimed candy and the method of its preparation.

However, the known candy and the method of its preparation have the following disadvantages:

1. Relatively low nutritional value of candy.

2. Low organoleptic characteristics, in particular low taste qualities of candy.

3. The relative complexity of the candy process.

4. Significant duration of the technological process of making candy.

When creating the claimed inventions, the task was to increase the nutritional value of the product, improve the organoleptic properties, in particular, improve the palatability of the candy, increase the manufacturability of the preparation of the candy and reduce the time of its preparation.

The task is implemented, and the indicated technical results are achieved using the inventive candy "LARA" and the method of its preparation.

Candy "LARA" contains chocolate icing, ground milk chocolate, boiled condensed milk, crushed and ground hazelnuts and crushed walnuts, butter, ground fried crackers and wafer crumbs with the following ingredients (in wt.%):

chocolate glaze  19,40-21,10 ground milk chocolate  16.80-19.20 boiled condensed milk  17,20-18,20 ground hazelnut  18.20-19.80 crushed hazelnut  4.20-4.80 crushed walnut  4.20-4.80 butter  12.80-14.80 ground fried crackers  2.00-2.40 waffle chips  2.20-2.40

The LARA candy preparation method involves preparing a candy mixture, for which butter is mixed with boiled condensed milk, mixing the ingredients until a homogeneous mixture is added, ground hazelnut, ground milk chocolate, ground fried crackers, crushed hazelnuts, crushed walnuts and again mix the ingredients to a homogeneous candy mixture, after which the candy body is formed from the resulting candy mixture, while in parallel (or in any sequence) with the preparation of sweets Wafer chips are added to the chocolate mixture and the body of the candy is formed with continuous stirring, and then the candy body is glazed with the resulting mixture.

Common essential features for the claimed candy "LARA" and its closest analogue (prototype) are:

- candy

- containing chocolate icing,

- milk

- nut

- oil.

The essential features that distinguish the claimed candy from the well-known candy (prototype), which, together with the common essential features inherent in both candies, ensure the achievement of the claimed technical results in all cases to which the requested amount of legal protection applies, are the signs:

- boiled condensed milk is used as milk,

- crushed and ground hazelnuts and crushed walnuts are used as a nut,

- butter is used as butter,

- in addition to the composition of the candy mass include ground fried crackers,

- ground milk chocolate and

- waffle chips

- at the following content of ingredients (in wt.%):

chocolate glaze  19,40-21,10 ground milk chocolate  16.80-19.20 boiled condensed milk  17,20-18,20 ground hazelnut  18.20-19.80 crushed hazelnut  4.20-4.80 crushed walnut  4.20-4.80 butter  12.80-14.80 ground fried crackers  2.00-2.40 waffle chips  2.20-2.40

Common essential features for the proposed method of making candy "LARA" and its closest analogue (prototype) are:

- a method of making candy,

- in which a candy mixture is prepared,

- form a candy body,

- glaze it.

The essential features that distinguish the claimed method of preparation of candy "LARA" from the known method of preparation of candy (prototype), which, together with the general essential features inherent in both methods, achieve the claimed technical results in all cases to which the requested amount of legal protection applies, are the signs :

- to prepare a candy mixture, mix the butter with boiled condensed milk, mixing the ingredients until a homogeneous mixture,

- in the resulting mixture add ground hazelnuts, ground milk chocolate, ground fried crackers, crushed hazelnuts, crushed walnuts and again mix the ingredients until a homogeneous candy mixture,

- after which the candy body is formed from the obtained candy mixture,

- in this case, in parallel (or in any order) with the preparation of the candy mixture and the formation of the candy body with continuous stirring, chocolate wafer is added to the chocolate icing,

- and after that the candy mixture is glazed with the resulting mixture.

The use in the composition (in composition) of LARA candy as boiled condensed milk, as crushed and ground hazelnut and crushed walnut nuts, as butter, as well as the inclusion of ground fried crackers, ground milk chocolate and wafer chips with the following ingredients (in wt.%):

chocolate glaze  19,40-21,10 ground milk chocolate  16.80-19.20 boiled condensed milk  17,20-18,20 ground hazelnut  18.20-19.80 crushed hazelnut  4.20-4.80 crushed walnut  4.20-4.80 butter  12.80-14.80 ground fried crackers  2.00-2.40 waffle chips  2.20-2.40

allowed to increase the nutritional value of the candy and improve its organoleptic properties, in particular to improve the taste of the candy. The introduction of chocolate wafer chips gives the candy a pleasant appearance and a crunchy unique taste. The use in the method of preparing sweets of such operations (operations) for making candy mass as mixing butter with boiled condensed milk, mixing the ingredients to a homogeneous mixture, adding ground hazelnut, ground milk chocolate, ground fried crackers, crushed hazelnut to the resulting mixture, crushed walnuts and re-mixing the ingredients to a homogeneous candy mixture allowed to increase the manufacturability of candy and reduce the time of its preparation.

The drawing shows a flowchart of the technological process of making candy "LARA".

For the preparation of candy "LARA" use:

- Butter "Vologda" (GOST 37-91. Cow butter). Made by a known method (Patent of the Russian Federation No. 2278522).

- Condensed milk with boiled sugar (GOST 2903-78. Condensed milk). Made in a known manner (Patent of the Russian Federation No. 2265339).

- Milk chocolate (GOST 6534-89. Chocolate). Made in a known manner (Patent of the Russian Federation No. 2150845).

- Dark chocolate (GOST 6534-89. Chocolate). Manufactured by Pobeda Confectionery Factory LLC in accordance with TU 9125-002-52628558-00.

- Bread "Podolsky" (GOST 52462-2005. Bakery products from wheat flour. General specifications) Manufacturer "Vladkhleb" according to TU 8 RSFSR 11-81-91.

- Wafer sheets (OST 1061-87. Wafer cakes without filling). Made by known methods (Patents of the Russian Federation No. 2282360 and No. 2282361).

- Hazelnuts last harvest.

- Walnut of the last harvest.

Examples of the implementation of the claimed candy "LARA" and the method of its preparation:

1. To prepare a candy mixture in a mixing machine 1, butter is mixed in an amount of 13.20 wt.% Of the total weight of the candy with boiled condensed milk in the amount of 17.40 wt.% Of the total weight of the candy, mixing the ingredients until a homogeneous mixture. To the resulting mixture add pre-peeled ground hazelnut in an amount of 18.60 wt.% Of the total mass of candy, ground milk chocolate in an amount of 17.80 wt.% Of the total mass of candy, ground fried crackers from Podolsky bread in the amount of 2.20 wt.% Of the total mass of candy, pre-peeled crushed hazelnuts with grains of 4-6 mm ³ in an amount of 4.40 wt.% Of the total mass of candies, crushed walnut with grains of 4-6 mm ³ in an amount 4.40 wt.% Of the total mass of candy and mix the ingredients again until a homogeneous conf the mixture. After that, the candy body in the form of balls with a diameter of 25 mm is formed from the obtained candy mixture in the molding machine 2. In parallel (or in any sequence) with the preparation of the candy mixture and the formation of the candy body in the installation 3 for the production of chocolate glaze, chocolate chocolate glaze in the amount of 19.80 wt.% Of the total mass of candy add wafer crumbs in the amount of 2.20 wt. % of the total mass of candy. Then, in the enrobing machine 4, the candy body is glazed with the resulting mixture. Ready candies go to the packaging machine 5 and then to the refrigerator 6.

2. To prepare a candy mixture in a mixing machine 1, butter is mixed in an amount of 13.00 wt.% Of the total mass of candy with boiled condensed milk in an amount of 17.60 wt.% Of the total mass of candy, mixing the ingredients until a homogeneous mixture. To the resulting mixture add pre-peeled ground hazelnut in an amount of 18.60 wt.% Of the total mass of candy, ground milk chocolate in an amount of 17.80 wt.% Of the total mass of candy, ground fried crackers from Podolsky bread in the amount of 2.20 wt.% Of the total mass of candy, pre-peeled crushed hazelnuts with grains of 4-6 mm ³ in an amount of 4.40 wt.% Of the total mass of candies, crushed walnut with grains of 4-6 mm ³ in an amount 4.40 wt.% Of the total mass of candy and mix the ingredients again until a homogeneous conf the mixture. After that, the candy body in the form of balls with a diameter of 25 mm is formed from the obtained candy mixture in the molding machine 2. In parallel (or in any sequence) with the preparation of the candy mixture and the formation of the candy body in the installation 3 for the production of chocolate glaze, chocolate chocolate glaze in the amount of 19.80 wt.% Of the total mass of candy add wafer crumbs in the amount of 2.20 wt. % of the total mass of candy. Then, in the enrobing machine 4, the candy body is glazed with the resulting mixture. Ready candies go to the packaging machine 5 and then to the refrigerator 6.

An example of the implementation of the claimed candy "LARA" and the method of its preparation at home for 4500 g of feedstock:

3. To prepare a candy mixture, condensed milk with sugar in a tin can sold in a retail network is placed in a container with cold water, brought to a boil and the milk is kept in it for two hours. Then the jar of boiled condensed milk is cooled at room temperature to ambient temperature and opened. Butter in an amount of 600 g (13.20 wt.% Of the total weight of the feedstock) is softened with constant stirring over low heat. Boiled condensed milk in an amount of 800 g (17.60 wt.% Of the total weight of the feedstock) is added to the softened butter and the ingredients are thoroughly mixed until a homogeneous mixture. Hazelnuts in the amount of 840 g (18.60 wt.% Of the total weight of the feedstock), thoroughly peeled, milk chocolate in the amount of 800 g (17.60 wt.% Of the total weight of the feedstock) and fried bread crumbs “ Podolsky "in an amount of 100 g (2.20 wt.% Of the total weight of the feedstock) are grinded together, for example, using a meat grinder. Hazelnuts in the amount of 200 g (4.40 wt.% Of the total mass of the feedstock), thoroughly peeled, and walnuts in the amount of 200 g (4.40 wt.% Of the total mass of the feedstock) are crushed into grains 4- 6 mm ³ with, for example, a pestle and mortar. Ground hazelnuts, milk chocolate, fried bread crumbs “Podolsky” and crushed hazelnuts and walnuts with grains 4-6 mm ³ are added to a homogeneous mixture of boiled condensed milk with butter and the ingredients are mixed again until a homogeneous candy mixture. After that, the candy body is manually formed from the obtained candy mixture in the form of balls with a diameter of 25 mm. In parallel (or in any order) with the preparation of the candy mixture and the formation of the candy body with continuous stirring, 900 g (19.80 wt.% Of the total weight of the feedstock) bitter chocolate melted over bitter chocolate in a low heat, (100 g are added) ( 2.20 wt.% Of the total weight of the feedstock) Then, the candy body is glazed with the resulting mixture. Ready candies are packed and placed in the refrigerator.

Assessment of organoleptic indicators of the finished product was carried out in accordance with the requirements of GOST 5897-90. Confectionery. Methods for determining the organoleptic indicators of quality, size, net weight and components. The appearance, surface condition, color, shape, taste and smell were evaluated.

The tasting showed that “LARA” candies, prepared according to the claimed composition and method, have a pleasant appearance, an unusual hedgehog shape, a plastic homogeneous structure, sweet, harmonious, delicate, pleasant taste with the aroma of fresh walnut and boiled condensed milk and with a touch of fried bread.

The above allows us to conclude that the claimed candy "LARA" and the method of its preparation solve the problem and ensure the achievement of the claimed technical results.

Due to the relatively low cost, increased nutritional value, improved taste, high technological preparation and reduced cooking time, the claimed LARA candy and its preparation method can be successfully used both in large and relatively small confectionery enterprises.

Table 1 Candy "LARA" and the method of its preparation №№ Name of ingredients The composition of the ingredients, wt.% Example 1 Example 2 Example 3 one Chocolate glaze 19.80 19.80 19.80 2 Ground milk chocolate 17.80 17.80 17.60 3 Boiled condensed milk 17.40 17.60 17.60 four Ground hazelnut 18.60 18.60 18.60 5 Chopped hazelnut 4.40 4.40 4.40 6 Crushed walnut 4.40 4.40 4.40 7 Butter 13.20 13.00 13.20 8 Ground fried crackers 2.20 2.20 2.20 9 Waffle crumbs 2.20 2.20 2.20 Total: 100.00 100.00 100.00

table 2 №№ Name of organoleptic indicators Characteristic Composition 1 Composition 2 Composition 3 one The form Round, hedgehog Round, hedgehog Round, hedgehog 2 Surface Matte, with roughness from waffle chips, dry Matte, with roughness from waffle chips, dry Matte, with roughness from waffle chips, dry 3 Structure Plastic, uniform Plastic, uniform Plastic, uniform four Taste Sweet, harmonious, delicate, pleasant with the aroma of fresh walnut and boiled condensed milk Sweet, harmonious, delicate, pleasant with the aroma of fresh walnut and boiled condensed milk Sweet, harmonious, delicate, pleasant with the aroma of fresh walnut and boiled condensed milk 5 Smack Toasted bread Toasted bread Toasted bread

Claims (2)

1. Candy containing chocolate icing, milk, nut and butter, characterized in that boiled condensed milk is used as milk, crushed and ground hazelnuts and crushed walnuts are used as a nut, butter is used as butter, and additionally in the composition sweets include ground fried crackers, ground milk chocolate and wafer crumbs in the following ingredients, wt.%: chocolate glaze 19,40-21,10 ground milk chocolate 16.80-19.20 boiled condensed milk 17,20-18,20 ground hazelnut 18.20-19.80 crushed hazelnut 4.20-4.80 crushed walnut 4.20-4.80 butter 12.80-14.80 ground fried crackers 2.00-2.40 waffle chips 2.20-2.40 2. A method of preparing a candy in which a candy mixture is prepared, a candy body is formed and glazed, characterized in that for the preparation of the candy mixture, butter is mixed with boiled condensed milk, mixing the ingredients until a homogeneous mixture, ground hazelnut, ground, is added to the resulting mixture milk chocolate, ground fried crackers, crushed hazelnuts, crushed walnuts and again mix the ingredients to a homogeneous candy mixture, after which the body is formed from the obtained candy mixture candy, while in parallel with the preparation of the candy mixture and the formation of the candy body with continuous stirring, chocolate wafer is added to the chocolate icing and then the candy body is glazed with the resulting mixture.