RU2341097C2 - Method of chocolate sweet manufacturng - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes making coating from confectionary masses, cooling of the produced coating, filling it and making final products. The sweet is made of candied roasted nuts mass which is prepared beforehand. After filling of the candied roasted nuts coating it is taken out of the form and candied with chocolate mass by means of insertion of the candied roasted nut coating with the filling into the form filled with chocolate beforehand followed by decoration of the produced item. The decoration of the item is done by means of covering of the filing surface with the chocolate drop to strengthen on the surface the lid or the medallion prepared from the confectionary masses beforehand selected from the group: chocolate mass, praline, confectionary mass of the nougat type. The cream confectionary mass or the confectionary mass of the nougat type or praline is used as a filling. The taste components selected from the group are added to confectionary masses: crushed nuts, wafer crumbs, cryspie, dried fruit and odorants selected from the group: natural, identical to natural, man-made.

EFFECT: simplification of the technological process, reduction of its duration, chocolate consumption, increase of the final product quality and sweet's shelf life up to 1 year is ensured.

8 cl, 3 ex

Description

The invention relates to the food industry, to its confectionery industry, and in particular to a method for the production of chocolate candy.

A known method for the manufacture of chocolates, including obtaining an open chocolate shell, cooling it, filling the shell with a filling and filling the candy with chocolate mass to form a bottom (SU 1223880, class A23G 3/00, 1986).

The disadvantages of this method are the limited storage of candy data and poor quality indicators due to the possibility of delamination of the chocolate shell from the filling with the formation of a crystalline structure in the filling.

A known method for the production of chocolates, comprising forming a chocolate shell by casting it into mold cells, cooling the resulting shell, filling it with filling and molding the finished product (RU 2084165, class A23G 3/00, 1997).

The disadvantages of this method are the limited shelf life of the sweets is about two months and their quality indicators are not stable enough.

The closest in technical essence and the achieved result is a method of producing chocolate candy, comprising forming a shell from a confectionery mass by filling the molds with chocolate mass, uniformly distributing the chocolate mass in the mold using a vibrating device, leveling the chocolate mass layer using a centrifugal machine, cooling the resulting shell, as well as filling it with a filling, molding of finished products by pouring the bottom of the chocolate mold (RU 2241341, A23G 3/00, 2004).

The disadvantage of this method is the complexity of the process.

The objectives of the invention are: 1) to obtain a candy of complex shape, consisting of an outer and inner shell of at least 2 confectionery masses: one selected from a number of chocolate, pralines, mass of nougat type, and the other is roasted mass, while molded from roasted mass, the inner shell serves as the forming element of candy, 2) an increase in the shelf life of finished products up to 1 year.

The technical result that this invention is directed to is a significant simplification of the production and technological process due to the formation of the outer shell from the confectionery mass using the previously formed inner shell from the roasted mass and the exclusion of additional mechanical operations, i.e. smoothing the layer of chocolate mass using a centrifugal machine, cooling the resulting outer shell, reducing the duration of the production process, reducing the loss of chocolate mass, improving the quality of finished products due to the shell, which is not subjected to deformation during storage and preserves the presentation of the finished products. The roasting mass for the inner roasting shell has high plastic properties and stable quality indicators during molding and storage of finished products. Formed shells do not exfoliate during storage of sweets due to their good adhesive properties. At the same time, due to the addition of vitamins to the candy, the shelf life of sweets is increased to 1 year.

To achieve the specified technical result in a method for the production of chocolates, including forming a shell from a confectionery mass, cooling the resulting shell, filling it with filling, molding the finished products, according to the invention, the inner shell is formed from a pre-prepared roast mass with high plastic properties and stable quality indicators, and the outer shell is obtained by inserting the roasting shell into a pre-filled confectionery mass form, for thereby fill the inner roasting shell with filling, remove the candy from the mold and subsequently decorate the resulting product.

In addition, flavoring components selected from the group are added to the roasted mass: crushed nuts, wafer crumbs, crispy, dried fruits, as well as aromatic substances.

In addition, the mold for inserting the shell from the roasted mass is filled with a confectionery mass selected from the group: chocolate mass, pralines, nougat type confectionery mass.

In addition, additives selected from the group are laid on the bottom of the roasting shell: whole or hazelnut halves, crushed nuts, and filled with the filling.

In addition, as a filling, use a creamy confectionery mass or a confectionery mass such as nougat, or praline with an addition to increase the shelf life of vitamins selected from the group: vitamin PP, vitamin E, etc.

In addition, the decoration of the product is carried out by applying a chocolate drop to the surface of the filling to strengthen the previously prepared lid or medallion previously made from confectionery masses selected from the group: chocolate mass, pralines, nougat type confectionery mass.

In addition, flavoring components selected from the group: crushed nuts, wafer crumbs, crispy, dried fruits, as well as aromatic substances selected from the group: natural, identical to natural, artificial, are added to the confectionery mass for making candy fillings.

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

Example 1. A shell is formed from a pre-cooked roasted mass and cooled. In parallel, they are preparing the filling. Pralines are used as filling. Fill the roasted shell with a confectionery mass. The filled roasting shell is removed from the mold and put into the pre-filled chocolate mass until the chocolate mass is completely covered with the roasting shell and the product is cooled. Then the product is decorated, for example, a drop of chocolate is applied to the surface of the filling with a dispenser to strengthen the surface of the previously made chocolate mass medallion on the surface.

The ratio of parts of candy in wt.%:

Crust - 20-30;

Chocolate glaze - 18-22;

Stuffing with flavoring additives - 20-30;

Chocolate cap - 20-28.

Finished products are cooled, removed from the molds and sent for wrapping and packaging.

Example 2. Carried out analogously to example 1 except that at the bottom of the shell put a whole hazelnut nut and pour it with a confectionery mass such as nougat with flavoring additives. Dressing is carried out by placing on the surface of the filling lids of pralines.

Flavors selected from the group are added to the confectionery mass of sweets: crushed nuts, wafer crumbs, crispy, dried fruits, as well as aromatic substances selected from the group: natural, identical to natural, artificial.

The ratio of parts of candy in wt.%:

Crust - 20-30;

Chocolate glaze - 18-22;

Gourmet filling

additives - 20-30;

Hazelnut - 8-12;

Praline lid - 20-30.

Example 3. Carried out analogously to example 1 except that on the bottom of the shell put the halves of hazelnuts and fill them with cream filling. Dressing is carried out by placing on the surface of the filling of the lid of a confectionery mass such as nougat.

The ratio of parts of candy in wt.%:

Crust - 20-30;

Chocolate glaze - 18-22;

Gourmet filling

additives - 20-30;

Hazelnut - 8-12;

Confectionery lid

masses like nougat - 20-30.

Thus, the claimed method achieves the simplification of the process, reducing its duration, reducing the consumption of chocolate, improving the quality of finished products by enriching them with vitamins and minerals. At the same time, the shelf life of sweets is increased to 1 year due to the shell, which is not subjected to deformation during storage, increasing the safety of presentation of finished products.

Claims (8)

1. A method for the production of chocolate candy, including forming a shell from a confectionery mass, cooling the resulting shell, filling it with a filling and molding finished products, characterized in that the candy is molded from a pre-cooked roast mass, and after filling the roast shell with a filling, it is taken out of the mold and glazed chocolate mass by inserting a roasting shell with a filling in a pre-filled chocolate form, followed by decorating the resulting product. 2. The method according to claim 1, characterized in that flavor components selected from the group are added to the candy mass: crushed nuts, wafer crumbs, crispy, dried fruits, as well as aromatic substances. 3. The method according to claim 1, characterized in that the mold for inserting the shell from the roasted mass is filled with a confectionery mass selected from the group: chocolate mass, pralines, nougat type confectionery mass. 4. The method according to claim 1, characterized in that as the filling, use a creamy confectionery mass, or a confectionery mass such as nougat, or praline with an addition to increase the shelf life of vitamins selected from the group: vitamin PP, vitamin E. 5. The method according to claim 1, characterized in that additives selected from the group are stacked on the bottom of the roasting shell: whole or hazelnut halves, crushed nuts, and filled with the filling. 6. The method according to claim 1, characterized in that the decoration of the product is carried out by applying a chocolate drop to the surface of the filling to strengthen on the surface a pre-cooked lid or medallion previously made from a confectionery mass selected from the group: chocolate mass, praline, confectionery mass of the type nougat. 7. The method according to claim 1, characterized in that flavoring components selected from the group are added to the confectionery masses of the filling: crushed nuts, wafer crumbs, crisps, dried fruits, as well as aromatic substances. 8. The method according to claim 1, characterized in that flavoring components selected from the group are added to the confectionery mass for decoration: crushed nuts, wafer crumbs, crispy, dried fruits, as well as aromatic substances.