RU2361412C1 - Production method of fondant sweets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is intended for confectionery industry. To produce fondant sweets, milk fondant is prepared by boiling of mixture containing sugar sand, molasses, condensed milk, sorbitol and water with further fondant formation by cooling of boiled mass in film layer on heat exchanger surface down to the temperature of 55-70°C. Then it is stirred in tempering machine to homogeneous consistency and matured. Prepared milk fondant is stirred and while it is being constantly mixed, flavour additives are added to produce candy paste of plastic consistency, at that flavor additives used is nut component taken in amount selected based on condition of candy paste plasticity preservation.

EFFECT: development of efficient method for fondant sweets production.

4 cl, 4 tbl, 4 ex

Description

The invention relates to the field of food industry, namely to its confectionery industry, and for the production of glazed sweets with filling.

A known method of producing fondant candy mass, including pre-production of sugar fondant, kneading the latter with part of the prescription amount of butter, knocking the mass with the remaining amount of butter and mixing it with dry dairy products, flavors and aromatics, namely soybean phosphatide concentrate in an amount from 1.3 to 3.0% of the total mass of candy mass at the same time as part of from 18 to 25% of the prescription amount of butter before the warm-up, and before knocking Niemi additionally introduced into the mass roasted nut kernel in an amount of from 1 to 3% by weight of the total candy mass. RU 2105492, A23G 3/00, 1998.02.27.

The disadvantage is the duration of the process, the additional introduction of butter in a sufficiently large amount of total fondant. This leads to an increase in the calorie content of the product and a decrease in the shelf life due to possible rancidity of the products.

A known method of producing chocolates "Lukomorye" with a fondant case. The method includes pre-preparation of milk fondant with its subsequent cooling and whipping, mixing with residual after cooking fondant syrup and flavoring, aromatic and fortified substances, additionally adding 3% of the total mass of the final product to the finished fondant fruit frying, 1/3 of the total mass of the final product fondant syrup left after boiling, carrot syrup in an amount of 1.4% of the total mass of the final product. RU 2178255, 7 A23G 3/00, 2002.01.20.

However, the products obtained by this method are of insufficient quality due to the addition of fondant syrup left after boiling into the lipstick, which leads to the partial dissolution of small sugar crystals formed during churning and deterioration of the lipstick structure due to an increase in the number of large sugar crystals in it. In addition, the use in fruit candy mass in an amount of 3% of the total mass of the final product and carrot syrup in the amount of 1.4% of the total mass of the final product gives the candies a certain softness and also a specific taste due to the combination of fruit and carrot components.

Closest to the invention in technical essence is a method for the production of fondant sweets, including the preliminary preparation of milk fondant by boiling sugar syrup with condensed milk, fondant by tempering the boiled mass in a temperature container at a temperature of 80-100 ° C, knocking down the resulting mass, making candy mass by mixing the resulting lipstick with a moisture content of 7-11% in an intermediate temperature container with flavoring and aromatic additives in accordance with the formulations minutes and further with mustard premixed suspension of mustard powder in an amount of 0.05% of the total candy mass and water, the mixing and molding. The molded candy bodies are cooled and then coated with glaze. RU 2292153, 7 A23G 3/36, 2006.01.

However, in the specified method, the duration of the thermal effect on the recipe mixture is quite high, since the boiled mass is first tempered at a sufficiently high temperature of 80-90 ° C, and after knocking it down, it is sent to the temperature intermediate container, and then to the temperature container for making candy mass. This contributes to the partial decomposition of sucrose and reduces the formation of a crystalline solid phase in lipstick, increases the formation of a coarse fondant, which affects the taste of sweets. Also, fondant sweets obtained from the prepared fondant mass have specific organoleptic properties due to the introduction of mustard suspension into the candy mass.

The objective of the invention is to create a method that allows to simplify the process of structure formation of fondant, to obtain a candy mass with a stable microcrystalline structure and delicate texture for the manufacture of sweets with improved quality indicators, while maintaining the specified quality parameters of products for the entire specified storage period (4 months), and also expand the arsenal of funds for this purpose.

The technical result of the claimed invention is to simplify the method of producing sweets based on milk lipstick, improve the quality of sweets by giving them a more delicate structure, improve the organoleptic properties of the finished sweets, increase the shelf life.

This is achieved by the fact that the production method of fondant sweets, which involves preparing milk fondant by boiling a mixture of granulated sugar, molasses, condensed milk, water, fondant formation of the resulting mass, preparing a candy mass by mixing the prepared fondant with flavoring and aromatic additives, molding candy bodies and glazing , according to the invention, when preparing milk lipstick, sorbitol is additionally added to the boiling mixture, lipstick formation is carried out by cooling the boiled mass the film layer on the surface of the heat exchanger to a temperature of 55-70 ° C, followed by kneading it in a tempering machine until a homogeneous consistency and aging, and when preparing the candy mass before mixing milk lipstick with flavoring and aromatic additives, the lipstick is pre-mixed in the mixer, and mixing is carried out until obtaining a candy mass with a plastic consistency, while a nut component taken in an amount selected from the condition of preserving the plastic consum is used as a flavoring additive tendencies of candy mass.

Moreover, in the method for preparing milk fondant, the boiling mixture may contain granulated sugar, molasses, condensed milk, sorbitol, water in the following ratio of components in wt.%:

Granulated sugar 40.79-47.34 Whole condensed milk 22.12-23.42 Syrup 5.98-7.26 Sorbitol 0.1-0.8 Water Rest

Moreover, in the method for preparing milk lipstick, the boiling mixture may contain cocoa powder in an amount of 3.97-4.01 wt.% Of the total mass of lipstick.

Moreover, in the method, in the preparation of the candy mass, flavoring and aromatic additives selected from the group can be introduced: Hazelnut flavoring, bioinvert, skimmed milk powder, cocoa powder, rectified ethyl alcohol, edible salt in accordance with the recipe.

The invention is illustrated by the following description of the method of its implementation.

First, sugar-milk syrup is prepared in an open digester, where the prescription amount of water is poured, granulated sugar, molasses are loaded and boiled to a dry matter content of 88-92%. At the end of boiling, according to the recipe, condensed milk and sorbitol are loaded; the mixture is boiled to a solids content of 84-88%. The finished milk mixture is pumped into a coil and boiled to a solids content of 89-91%. From the coil, the boiled mass flows through a steam separator into the funnel of the film apparatus, in which the boiled mass is distributed in a thin layer on the surface of the heat exchanger, where sucrose crystallizes from a supersaturated milk syrup during cooling in the film layer. The temperature of the lipstick at the outlet of the device 55-70 ° C. The content of reducing substances is 7-14%. The finished lipstick from the film apparatus enters the tempering machine, where the lipstick is kneaded for 20-30 minutes. After that, the finished lipstick is poured into trays and stands in the workshop's climatic conditions until completely cooled.

Then the milk lipstick is loaded into the mixing machine and knead until smooth, after which the nut component is added with constant stirring and according to the recipe, flavoring and aromatic additives, the resulting mass is kneaded for another 25-35 minutes until it is homogeneous, plastic, with good properties for molding, and the formation of candy mass comes with a moisture content of 6-11%, the content of reducing substances 7-14%. The finished candy mass is sent to molding. The molding of the candy mass is carried out in a forming machine, for which the mass is fed into its funnel. In the forming machine, the mass is extruded through the matrix into bundles of a given profile and is cut into individual bodies of various lengths.

Next, cut into separate bodies. Then the shells are cooled at room temperature and sent for glazing, the latter is carried out with confectionery glazes - either white, or dark (chocolate), or chocolate milk.

The difference of the proposed solution from the known ones is to simplify the production of fondant sweets by cooling the boiled milk mass in the film layer on the surface of the heat exchanger to a temperature of 55-70 ° C. With this cooling, the proportion of solids in the mass increases and the degree of supersaturation of the sugar solution in the recipe mixture sharply increases and the formation of sucrose crystals is accelerated. At the same time, the duration of thermal effect on the recipe mixture is reduced, which prevents partial decomposition of sucrose and promotes the formation of a homogeneous fine crystalline solid phase in lipstick, which improves the quality of sweets and stable organoleptic properties. The candy mass in consistency and structure resembles a milk cream, the mass is soft, delicate, it chews well in the mouth when chewed. The extension of the shelf life of sweets is also achieved due to sorbitol, which is part of the fondant mass, which prevents the removal of moisture from the liquid phase and prevents the coalescence of crystals of the solid phase, due to which the candies retain a fine-crystalline structure and delicate texture. Also, the sorbitol content in the mass slows down crystallization and retains moisture well, thereby giving the mass softness and plasticity, which allows the mass to be easily molded into finished products, and also significantly reduces moisture loss during storage and slows the rate of hardening of milk lipstick. Also, the drying process of products slows down the high content of nuts in the candy mass, since in the process of kneading, the nut oil is released from the nut and mixed with lipstick, giving it softness, plasticity, and also increases the solids content in the candy mass. Moreover, the selection of the amount of the nut component is taken in an amount selected from the conditions for maintaining the plasticity of the candy mass.

The compositions for the preparation of milk lipstick are given in table 1.

The compositions for the preparation of candy mass are given in table.2

Table 1 No. Components Compositions for milk lipstick, wt.% one Granulated sugar 45.86 47.34 40.79 44,43 2 Whole condensed milk 23.42 22.12 23.42 22.12 3 Syrup 7.26 5.98 7.26 5.98 four Sorbitol 0.7 0.8 0.8 0.7 5 Water 22.76 23.76 23.76 22.76 6 Cocoa powder - - 3.97 4.01 table 2 No. Components Compositions for candy mass, wt.% one 2 3 four one Milk lipstick 63.73 61.29 65.89 67.5 2 Kernel Peanut Kernel 36.14 - - - 3 Peanut kernel grated - 38.61 - - four Fragrance "Hazelnut” 0,07 0.06 - - 5 Bioinvert 0.06 0.04 - - 6 Coconut flakes - - 21.94 22.02 7 Skimmed milk powder - - 9.01 7.6 8 Cocoa powder - - 2.02 1.94 9 Rectified ethyl alcohol - - 0.91 0.72 10 Food salt - - 0.23 0.22

The following raw materials were used for the manufacture of sweets: granulated sugar - GOST 21-94; condensed whole milk GOST 2903-78; starch syrup - GOST R52060-2003; sorbitol - SanPiN 2.3.2.1078-01 and SanPin 2.3.2.1293-03; GOST 108-76 cocoa powder; water GOST R 51232-98; peanut kernels, GOST 17111; food salt GOST R 51574-2000; rectified ethyl alcohol GOST R 51652-2000; chocolate coating OST 10 260-2000; skimmed milk powder - GOST 10970-87; bioinvert SanPiN 2.3.2 560-96; coconut flakes SanPiN 2.3.2.1078-01 p.1.6.9, 1.6.9.3; food additives, flavors, colorants, in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01.

Example 1. Fondant sweets are prepared according to the recipe for sweets "Cherbie" with peanuts.

Initially, milk lipstick is prepared according to the prescription components of composition 1 of table 1. To do this, fill in a prescription amount of water in an open digester, load (45.86 wt.%) Granulated sugar, (7.26 wt.%) Molasses and boil it to a dry matter content of 88%. At the end of boiling, according to the recipe, they load (23.42 wt.%) Condensed milk and (0.7 wt.%), Sorbitol mixture is boiled to a solids content of 84%. The finished milk mixture is pumped into a coil and boiled to a solids content of 89%. From the coil, the boiled mass flows through a steam separator into the funnel of the film apparatus, in which the boiled mass is distributed in a thin layer on the surface of the heat exchanger, where the process of fondant formation occurs by crystallization of sucrose from supersaturated milk-sugar syrup when cooled in a film layer. The temperature of the lipstick at the outlet of the apparatus is 55 ° C. The content of reducing substances is 7%. The finished fondant from the film apparatus with a moisture content of 10.0% enters the tempering machine, where the lipstick is kneaded for 20 minutes. After that, the finished lipstick is poured into trays and stands in the workshop's climatic conditions until completely cooled.

Then get a candy mass from prescription components in composition 1 of table 2. To do this, milk lipstick in an amount (63.73 wt.%) Is loaded into a mixing machine and knead until smooth, after which, with constant stirring, add (36.14 wt.%) The kernel of the peanut groats, (0.07 wt.%) ) Hazelnut flavoring, (0.06 wt.%) bioinvert. The resulting candy mass is kneaded for another 35 minutes until it is homogeneous, ductile, with good molding properties. On the formation of candy mass comes with a moisture content of 6%. The molding of the candy mass is carried out in a forming machine, for which the mass is fed into its funnel, through which the mass is extruded through the matrix into bundles of a given profile. Next, cut into separate bodies. Then the shells are cooled at room temperature and sent for glazing with dark (chocolate) glaze. The humidity of the finished product is 5.7%. The energy value per 100 g of the product is 471 kcal. Protein 10.1 g; fat 23.5 g; carbohydrates 57.10 g. Organoleptic properties are given in table 3, physico-chemical properties are given in table 4.

Example 2. Fondant sweets are prepared according to the recipe for sweets "Sherby" with a peanut kernel grated.

The method is carried out analogously to example 1. To obtain lipstick using prescription components in composition 2 of table 1.

While sugar syrup is boiled to a solids content of 92%. At the end of boiling, according to the recipe, condensed milk and sorbitol are loaded; the mixture is boiled to a solids content of 88%. The resulting milk mass in the coil is boiled to a solids content of 91%. The temperature of the lipstick at the outlet of the apparatus is 70 ° C. The content of reducing substances is 14%. The finished fondant is kneaded in a tempering machine for 30 minutes. The moisture content of milk lipstick is 11%.

Candy mass is obtained according to the recipe composition 2 of table 2. Ready candy mass is kneaded for 35 minutes until plastic. Ready candy mass for molding comes with a moisture content of 9%.

The humidity of the finished product is 7.7%. Energy value per 100 g of product is 470 kcal. Protein 10.3 g; fat 23.7 g; carbohydrates 57.11 g. Organoleptic properties are given in table 3, physico-chemical properties are given in table 4.

Example 3. Fondant sweets are prepared according to the recipe for sweets "Sherby" with coconut.

The production method is carried out analogously to example 1. To obtain lipstick using prescription components in composition 3 of table 1.

While sugar syrup is boiled to a solids content of 88%. At the end of boiling, according to the recipe, condensed milk, cocoa powder and sorbitol are loaded, the mixture is boiled to a solids content of 84%. The resulting milk mass in the coil is boiled to a solids content of 89%. The temperature of the lipstick at the outlet of the apparatus is 55 ° C. The content of reducing substances is 7%. Ready lipstick in a tempering machine is kneaded for 30 minutes. The moisture content of the finished lipstick is 12%.

Candy mass is obtained according to the recipe composition 3 of table 2.

For this (65.89 wt.%) Milk lipstick is mixed with (21.94 wt.%) Coconut flakes, (9.01 wt.%) Skimmed milk powder, (2.02 wt.%) Cocoa powder, ( 0.91 wt.%) Rectified ethyl alcohol, (0.23 wt.%) Food salt. Ready candy mass is kneaded for 35 minutes until plastic. Ready candy mass for molding comes with a moisture content of 10.82%.

The humidity of the finished product is 8.84%. The energy value per 100 g of the product is 334.5 kcal. Protein 5.2 g; fat 9.3 g; carbohydrates 59.9 g. Organoleptic properties are given in table 3, physico-chemical properties are given in table 4.

Example 4

Fondant sweets are prepared according to the recipe for sweets "Sherby" with coconut.

The production method is carried out analogously to example 1. To obtain lipstick using prescription components in composition 4 of table 1.

While sugar syrup is boiled to a solids content of 92%. At the end of boiling, according to the recipe, condensed milk, cocoa powder and sorbitol are loaded, the mixture is boiled to a solids content of 88%. The resulting milk mass in the coil is boiled to a solids content of 91%. The temperature of the lipstick at the outlet of the apparatus is 70 ° C. The content of reducing substances is 14%. Ready lipstick in a tempering machine is kneaded for 25 minutes. Lipstick moisture 10.0%.

Candy mass is obtained according to the recipe 4 table.2. Coconut flakes are used as a nut component. Ready candy mass is kneaded for 35 minutes until plastic. Ready candy mass for molding comes with a moisture content of 8.82%.

The humidity of the finished product is 6.84%. The energy value per 100 g of the product is 334.5 kcal. Protein 5.2 g; fat 9.3 g; carbohydrates 59.9 g. Organoleptic properties are given in table 3, physico-chemical properties are given in table 4.

Table 3 Name of indicator Confectionery Feature Taste and smell a gentle and harmonious flavoring tint of a combination of milk lipstick with flavors corresponding to the recipe flavored with the corresponding recipe The form cylindrical Surface Chocolate glaze surface Color Matching Chocolate Glaze Structure and Consistency The consistency and structure resembles a milk cream, the mass is soft, delicate, it chews well in the mouth when chewing Shelf life 4 months

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

Claims (4)

1. A method of producing fondant sweets, comprising preparing milk fondant by boiling a mixture of granulated sugar, condensed milk, water, fondant formation of the resulting mass, preparing a candy mass by mixing fondant with flavoring and aromatic additives, molding candy bodies and glazing, characterized in that in the preparation of milk lipstick, sorbitol is additionally added to the boiling mixture, and lipstick formation is performed by cooling the boiled mass in the film layer on the surface exchanger to a temperature of 55-70 ° C, followed by kneading it in a tempering machine to a homogeneous consistency and standing, and for the preparation of a candy mass, milk lipstick with flavoring and aromatic additives is mixed after preliminary mixing of the lipstick in the mixer, and mixing is carried out with constant stirring until candy mass with a plastic consistency, moreover, the nut component taken in an amount selected from the conditions of preserving plasticity is used as flavoring agents and candy mass. 2. The method according to claim 1, characterized in that for the preparation of lipstick, the milk mixture for boiling contains granulated sugar, molasses, condensed milk, sorbitol and water in the following ratio, wt.%:
Granulated sugar 40.79-47.34 Whole condensed milk 22.12-23.42 Syrup 5.98-7.26 Sorbitol 0.7-0.8 Water Rest 3. The method according to claim 1, characterized in that for the preparation of the candy mass, flavor and aromatic additives are additionally added selected from the Hazelnut flavoring group, bioinvert, skimmed milk powder, cocoa powder, rectified ethyl alcohol, edible salt in accordance with recipe. 4. The method according to claim 2, characterized in that for the preparation of lipstick, the milk mixture for boiling additionally contains cocoa powder in an amount of 3.97-4.01% of the total mass of lipstick.