RU2348163C2 - Candy - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: candy is a formed centre with casing, consisting of two elements. One element is made of sweet paste based on skim milk powder. Another element is made of aerated sweet paste containing sugar sand, molasses, and albumen. The centre element of sweet paste based on skim milk powder is made in form of closed shell, additionally contains fried grinded hazelnuts, popped rice, "Irish cream" flavouring agent, cacao butter counterpart, coconut oil and sugar powder with present ratio of components. The centre element made of aerated sweet paste is filling, located inside the coating. It additionally contains fried hazelnuts semolina, vanillin, agar, dairy butter and condensed milk with present ratio of components. Centre casing is a coating made of chip coconut.

EFFECT: quality improvement of sweets, significant increase of storage life, expanded range of means for certain purposes due to new combination of components and its ratio.

1 dwg, 5 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of glazed confectionery with shell and filling.

It is known a confectionery product containing a body consisting of two layers, the first layer of which is made of whipped mass, including granulated sugar, molasses, agar, egg white, condensed milk, butter, citric acid and vanillin, and the second layer of the body is made of fruit - jelly mass, including sugar, molasses, agar, raspberry flavoring, citric acid, raspberry essence and red dye. RU 2198534 7 A23G 3/00 2001.02.05.

Known candy "Roses of Bashkiria" (RU, 2083125, C1, MKI: A23G 3/00, publ. 07/10/97, B.I. 19), including the body of the product, made of two candy masses, using a whipped mass containing sugar syrup with a gelling additive, which is used as agar, and egg white, as well as milk mass containing granulated sugar, condensed milk and alcohol-containing flavoring - cognac and alcohol. The body of the candy is covered with chocolate icing, and the candy masses are arranged in layers.

The disadvantages of this candy are its low nutritional value and the use of expensive raw materials (cognac and alcohol) in the preparation of the milk mass.

The closest analogue is candy, which is a body coated with chocolate icing and consisting of a consecutive layer of walnut or fruit and two layers of candy masses, one of which is a whipped candy mass made according to the recipe from the components of sugar, molasses, egg white, protein milk, fat component, milk component, and flavors, and the other is a candy mass based on skimmed milk powder made from molasses, sugar, water, fat composition nta, emulsifier (RU, 2214720, MKI: A23G 3/00, publ. 2003,10.27).

Thus, the shape of the elements of the body of the confectionery is a sequentially arranged plate. Moreover, each plate is made of different materials, which are nuts or fruits, whipped mass and fondant.

The disadvantage is that with this form and composition of materials, candy quickly loses moisture. In this case, the bodies are sugared to form a coarse-crystalline and densified structure, which reduces the shelf life of the product.

The claimed invention solves the problem of creating high-quality chocolates by giving it a new original taste and appearance, an increased shelf life of chocolates without stratification of their structure with improved organoleptic properties, expanding the arsenal of means for the manufacture of products for this purpose.

The technical result achieved by the implementation of the claimed invention is to improve the quality of sweets, due to the design and properties of the materials from which the design of sweets is made, which can significantly increase the shelf life of products, as well as expand the arsenal of products for this purpose due to a new combination of components and their quantitative ratio .

This is achieved by the fact that the candy, which is a molded case with a coating, consisting of two elements, one of which is made of candy mass based on skimmed milk powder, and the other element is made of whipped candy mass containing granulated sugar, molasses, egg white , according to the invention, the body element from a candy mass based on skimmed milk powder is made in the form of a shell closed throughout the body, while the mass additionally contains hazelnut kernel roasted grated, air rice, aroma teaser "Irish cream", the equivalent of cocoa butter, coconut oil and powdered sugar in the following ratio, wt.%:

skimmed milk powder 17.35-19.02 cocoa butter equivalent 16.47-18.02 coconut oil 13.94-15.65 roasted hazelnut kernel 7.84-8.60 rice rice 4.45-5.73 flavoring "Irish cream" 0.08-0.09 powdered sugar rest,

and the body element of the whipped candy mass is a filling located inside the shell, while the mass additionally contains an almond kernel, roasted grits, vanillin, agar, butter and whole condensed milk in the following ratio of components, wt.%:

syrup 30.97-32.89 agar 0.49-0.62 granulated sugar 15.37-17.56 butter 21.78-23.76 whole condensed milk 9.12-11.42 egg white 5.87-7.42 vanillin 0.03-0.04 almond kernel roasted nibs 2.0-2.98 water rest

and the coating of the body is a sprinkle of coconut, constituting 4.32-5.26 wt.% of the total mass of the product.

A difference of the claimed candy from the known ones is that the candy body contains a shell made of a mass based on skimmed milk powder, which is white chocolate praline, containing powdered sugar, skimmed milk powder, cocoa butter equivalent, coconut oil, grated hazelnut kernel, complemented by flavors such as air rice and Irish cream flavor. In this case, the mass of which the shell is made contains coconut oil and the equivalent of cocoa butter in such an amount that, combined with the fat of grated hazelnuts, makes the mass plastic and at the same time it does not lose the necessary hardness, due to which it becomes possible to form shell, closed throughout. In turn, such a closed form ensures that the moisture content of the filling made of creamy whipped mass remains practically unchanged for a long time, which provides the body of the candy a well-held shape, which allows the filling to be protected from premature drying and at the same time maintain the necessary consistency. This allows you to significantly increase the shelf life of candies compared with known candies containing a whipped mass. Moreover, the density of both masses is such that mixing and penetration of the masses does not occur, that is, both the shell and the filling retain individual organoleptic properties. Expanding the assortment of sweets is achieved by combining flavors in the sweets: popped rice, coconut oil, Irish cream flavoring, roasted grated hazelnut, roasted almond kernels and coconut flakes. At the same time, each of these components complements the other and their joint introduction provides the whole candy with a spicy and original flavor with a refined aroma and allows to enrich them with valuable biologically active substances. Features of the structure of the shell in combination with its taste, the taste of the filling and sprinkling of coconut flakes provide sweets with an attractive appearance, tenderness and softness combined with the crispy properties of popped rice and coconut flakes when biting and resorbing.

The drawing shows a candy, where 1 is a coating of sprinkled coconut; 2 - a shell formed from a mass based on dried milk; 3 - filling the body, formed from a creamy-whipped mass.

The inventive confectionery product is made as follows: first, the preparation of raw materials. Raw materials and semi-finished products used for the preparation of confectionery products must meet the relevant requirements of the standards. From the prepared raw materials, masses are prepared for the two constituent elements of the body of the confectionery product. Namely, for the preparation of the filling, agar-sugar-syrup syrup is prepared by boiling granulated sugar, agar previously soaked in water, and molasses, to a dry matter content of 79-80% and reducing substances of 10-14%. In parallel with boiling the agar-sugar-syrup syrup, egg white is knocked down until a lush foam is formed, then agar-sugar-syrup syrup cooled to 86-90 ° C is gradually introduced into the whipped protein and knocked down for 10-20 minutes until a lush homogeneous mass is obtained. After that, all recipe components (fat component, condensed milk, vanillin, roasted almond kernel) are introduced into the knocked down mass and mixed thoroughly for 2-3 minutes until a homogeneous mass is formed. Butter before adding to the whipped mass is pre-softened. The whipped candy mass is obtained with a moisture content of 19.15 ± 2.0%; a density of 0.550-0.800 kg / m ³ ;

To make a candy shell, the recipe mixture is prepared by mixing the recipe components to a homogeneous mass for 15-20 minutes at a temperature of 40-45 ° C. Then the mass is ground in a five-roll mill with water cooling of the rolls. From the last roll, the ground mass is removed with a knife and, passing through the magnets, is collected in a bowl for further cooling and tracking. The temperature of the finished mass is not higher than 45 ° C.

The crushed mass is loaded into the mixer and mixed with the remaining amount of fat according to the recipe. Then the finished praline mass is served on molding.

The molding of the confectionery bodies is carried out in the following sequence.

The prepared praline mass with flavoring additives according to the recipe is loaded into the funnel intended for the shell, and the creamy whipped mass is filled into the funnel for the filling. In this case, the funnels are concentrically located relative to each other.

The semi-finished product in the form of a continuous bundle is pressed out and fed to the cutting mechanism. The cutting mechanism is programmed to receive portions of the semi-finished product, the dimensions of which contribute to the formation of an oval-shaped molded candy body. The resulting products are fed to a moving conveyor. After that, the body of the confectionery product is covered with coconut flakes in an amount of 4.32-5.26 wt.% Of the total weight of the product.

At the same time, in the candy the shell is 65%, and the filling is 30% of the total mass of the finished product, the coating of coconut powder is 5% also of the total mass. Table 1 presents examples of the compositions of the whipped candy mass and the shell from which the candies are made. Table 2 presents the indicators of the organoleptic properties of finished products made from the compositions shown in table 1. Table 3 presents the averages of the density and humidity of the shell and filling.

Table 1. No. Components Composition in wt.% Prototype one 2 3 Candy mass based on skimmed milk powder one Skimmed milk powder 19.02 18.41 17.35 5.0-14.0 2 Cocoa Butter Equivalent 16.47 17.51 18.02 - 3 Coconut oil 13.94 14.82 15.65 - four Roasted grated hazelnut kernel 7.84 8.60 8.46 5 Rice rice 4.45 5.73 5.22 - 6 Fragrance "Irish cream 1833 A" 0.08 0.09 0.09 7 Powdered sugar 38,20 34.84 35.21 7.0 8 Granulated sugar - - - 24 9 Confectionery fat - - - 5.0-11.0 10 Lecithin - - - 0.19-1.0 The composition of the candy mass on the basis of the whipped mass, in wt.% prototype one Butter 23.76 22.36 21.78 - 2 Syrup 30.97 31.15 32.89 22.0-35.0 3 Whole condensed milk 9.12 10.66 11.42 four Egg white 7.42 6.36 5.87 0.1-0.5 5 Agar 0.49 0.51 0.62 6 Granulated sugar 15.37 17.56 15.48 7.0-24.0 7 Vanillin 0,03 0.04 0.04 8 Almond Kernel Roasted Nibs 2.80 2.0 2.98 9 Water 10.04 9.36 8.92 - 10 Milk protein - - - 0.1-0.8 eleven Glucose - - - 0.10-17.0 12 Confectionery fat - - - 5.0-11.0 13 Powdered milk - - - 5.0-14.0

To determine the shelf life of the candy was tested on a number of properties. After the expiration of storage after 30, 60, 90 days tasting was carried out. The average test results are given in table 4, 5.

The following raw materials can be used for the manufacture of a confectionery: granulated sugar - GOST 21, starch syrup - GOST 52060-2003, butter - GOST 37; whole condensed milk GOST 2903; egg white according to GOST 30363-96; roasted almond kernel GOST 16831-71, hazelnut kernel - GOST 16835, air rice - TU 9196-003-12067021-2001; flavorings TU9154-011-00333204-98; agar - GOST 16280-2002, coconut flakes - San PiN 2.3.2. 1078-01 p.1.6.9, 1.6.9.3.

From table 3. it follows that the density and humidity indicators of the mass of which the shell is made, differ from the same mass indicators of which the filling is made. This difference in the properties of the masses helps to protect the filling from premature drying, as the closed form and high density of the shell contribute to the preservation of moisture in the filling. This allows you to extend the shelf life of the product as a whole. From table 4, 5 it follows that after 90 days of storage, appearance, taste, smell and color remain without extraneous smacks and odors. At the same time, the consumer properties of the products as a result of storage for 90 days do not deteriorate, the taste of the products is bright, harmonious. No signs of spoilage, rancidity, "aging" were found.

Thus, the present invention allows to expand the range of confectionery products with a new original look and taste, with improved properties and increased shelf life.

Table 4. Product Evaluation Options Shelf life / day After manufacturing thirty 60 90 Praline shell Stuffing mass Praline shell Stuffing mass Praline shell Stuffing mass Praline shell Casing mass Appearance Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Slight retraction of bottoms Slight retraction of bottoms Taste, smell, color No extraneous taste or smell No extraneous taste or smell Taste is harmonious Taste is harmonious Taste is harmonious Taste is harmonious Taste is harmonious Taste is harmonious Consumer properties Match the name Match the name Not worsened Not worsened Not worsened Not worsened Sugar crystals appeared Not worsened Signs of spoilage, rancidity, aging Not available Not available Not found Not found Not found Not found Not found Not found

Claims (1)

Candy, which is a molded case with a coating, consisting of two elements, one of which is made of candy mass based on skimmed milk powder, and the other element is made of whipped candy mass containing granulated sugar, molasses, and egg white, characterized in that a body element made of candy mass based on skimmed milk powder is made in the form of a shell closed throughout the body, while the mass additionally contains hazelnut kernel fried grated, air rice, flavor Irish cream ", the equivalent of cocoa butter, coconut oil and powdered sugar in the following ratio, wt.%:
skimmed milk powder 17.35-19.02 cocoa butter equivalent 16.47-18.02 coconut oil 13.94-15.65 roasted hazelnut kernel 7.84-8.60 rice rice 4.45-5.73 flavoring "Irish cream" 0.08-0.09 powdered sugar rest
and the body element of the whipped candy mass is a filling located inside the shell, while the mass additionally contains the almond kernel, roasted grits, vanillin, agar, butter and whole condensed milk in the following ratio of components, wt.%:
syrup 30.97-32.89 agar 0.49-0.62 granulated sugar 15.37-17.56 butter 21.78-23.76 whole condensed milk 9.12-11.42 egg white 5.87-7.42 vanillin 0.03-0.04 almond kernel roasted nibs 2.0-2.98 water rest,
and the coating of the body is a sprinkle of coconut, constituting 4.32-5.26 wt.% of the total mass of the product.