RU2366258C1 - Candy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to confectionary industry and production of glased candies with filling. Chocolate glased candy contains main body made of candy mass with filling inside. Candy mass is made of milk fudge with cocoa powder, dry milk whey, cocoa butter substitute, butter, rectified ethanol, "Vanilin" flavouring agent. Filler is made of stretching milk mass made of molasses, condensed milk, butter, food salt, bioinvert, vanillin, crushed hazelnut nut kernels. The ingredients are used in the specified proportions.

EFFECT: high product quality is performed as it has new original taste and view, increased storage time without structure stratification, improved organoleptical properties, wide range of goods of this purpose.

2 cl, 4 tbl

Description

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

Known chocolate coated candy "Gourmet", made from a composition for making puff sweets, containing milk fondant for making one layer, including powdered sugar, molasses and milk condensed with sugar, starch, milk powder, butter and salt, chocolate mass for cooking second layer. RU 2075842, 6 A23C 3/00, 1997.03.20.

However, the body of this candy is made of two layers in the form of plates located on top of each other, but due to the structure due to the composition and arrangement of the layers, there is a rapid loss of moisture and saccharification of the bodies with the formation of a coarse-crystalline and compacted structure. This affects the shelf life of the product.

Known candy, including a housing made of candy mass with a filling placed in it, while the candy mass contains sugar fondant, butter, milk powder, aromatic substances, ethyl alcohol, the product of extrusion of cereals. RU 2105493, 6 A23G 3/00, 1998.02.27.

In this case, the candy mass for the manufacture of the body of sweets contains a sufficiently large amount of butter, and to give the candy mass the rheological properties necessary for extrusion molding, it contains the product of extrusion of cereals to bind moisture and fat, making it possible to place the filling inside the body. However, a candy mass made from such a composition can lead to an unstable shape of the candy bodies and contribute to their crumbling during storage, as well as to deteriorated taste properties.

Known iced candy, the body of which is made of fondant containing molasses, skimmed milk powder, salt, coconut flakes, water, powdered sugar and a powdered dietary supplement, representing a dry concentrate of whey protein of milk. The body made of the specified fondant mass may contain inside the filling a filling made of food filler (for example, jam). RU 2163449, A23G 3/00, 2001.02.27.

Sweets in their composition contain coconut, which gives the sweets a specific taste and aroma. Moreover, the composition has reduced properties of viscosity and ductility, which does not allow to obtain a body of chocolates of the desired consistency with a delicate, melting taste and not losing their original shape.

The closest analogue to the claimed invention is a candy glazed with chocolate icing, containing a body made of fondant, inside which is placed a filling made of fruit and berry filler, while the fondant contains granulated sugar, molasses, sweet whey whey, vegetable fat , alcohol, cognac, Vanilla flavoring, whole condensed milk. RU 2306711, A23G 3/36, 2007.09.27.

However, the candy mass for making the candy body contains sweet whey whey, which together with granulated sugar increases the sweet taste of sweets, which impairs their organoleptic properties.

The objective of the invention is the creation of a confectionery product of high quality by giving it a new original taste and appearance, increased shelf life without stratification of the product structure with improved organoleptic properties, expanding the range of products for this purpose.

The technical result achieved by the implementation of the claimed invention is to improve the quality of the confectionery product due to the design of the product and the properties of the materials from which it is made, to improve the organoleptic properties, to increase the shelf life of the products.

This is achieved by the fact that in a candy glazed with chocolate icing containing a body made of candy mass, inside which the filling is placed, and the candy mass contains rectified ethyl alcohol, cognac, a whey-based component, a fatty component and vanilla flavoring according to the invention the candy mass additionally contains milk lipstick with cocoa powder, and as a component based on whey - dry milk whey, as a fat component - a cocoa butter substitute, and as a filling it contains a stretching milk mass made from molasses, whole condensed milk, butter, food salt, bioinvert, vanillin and crushed hazelnut kernels, while the candy contains the following ratio of components in wt.%:

Milk lipstick 27.98-29.18 Syrup 12.89-14.09 Whole condensed milk 11.64-13.06 Dry milk whey 8.68-10.24 Cocoa Butter Substitute 3.92-5.16 Hazelnut kernel crushed 3,58-5,09 Butter 2.18-2.96 Rectified ethyl alcohol 0.4-0.5 Cognac 0.25-0.37 Food salt 0.13-0.15 Fragrance "Vanillin" 0.05-0.08 Bioinvert 0.02-0.04 Vanillin 0.01-0.04 Chocolate glaze rest

At the same time, in milk candy, milk lipstick for making candy mass may contain granulated sugar, molasses, cocoa powder, whole condensed milk, water in the following ratio of components in wt.%:

Granulated sugar 40.79-44.43 Whole condensed milk 22.12-23.42 Syrup 5.98-7.26 Cocoa powder 3.97-4.01 Water rest

Comparative analysis with the prototype showed that the claimed composition of the candy mass differs from the known content of new components, namely milk lipstick containing cocoa powder, a substitute for cocoa butter and whey powder. Cocoa powder in lipstick and whey powder bind fat and moisture in the candy mass and, together with the alcohol-containing components present, contribute to the creation of a well-formed candy mass structure, due to which the candies retain their original shape and are stored for a long time. Moreover, whey milk powder does not contain sugar, and its good emulsifying ability of fats and a high protein content can improve the dietary properties of sweets and contribute to good digestibility.

The indicated percentages of the claimed composition of the candy mass are optimal, providing uniformity and homogeneity of the candy mass with suitable viscosity for molding the bodies of the claimed candies and holding their shape for a long time. At the same time, the consistency and taste of the mass of which the body is made differs from the traditional taste of milk fondant and resembles the taste of chocolate cream with an original combination of cocoa flavor and exquisite bitterness of cognac and alcohol flavored with vanilla, which gives sweets a special charm.

Also, the difference between the proposed solution from the known one is the use of the filling with a new combination of components and their quantitative value. The filling is a stretching mass with a milky creamy taste with the addition of hazelnuts. The content in the filling of the enzymatic additive - bioinvert, allows you to slow down the crystallization of sugar in the filling, thereby preserving the filling from drying for a long time (shelf life of sweets 4 months). Moreover, the crumbs of the nut in the filling are enveloped in a stretching mass, and the filling acquires a rather thick consistency, due to which it does not flow, does not change its organoleptic properties during the storage of sweets and does not partially go into fondant mass.

For the preparation of sweets, milk lipstick is first prepared. For this, 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 is loaded, cocoa powder and 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 the cooling process of the supersaturated milk-sugar syrup in the film layer proceeds. 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. The compositions for the preparation of milk lipstick are given in table 1.

The candy mass for the shell is prepared as follows: the cocoa butter substitute is melted on an electric stove, cooled to a creamy state and knocked down, adding alternately dry milk whey and milk lipstick. At the end of the whipping, alcohol components are added and kneaded until smooth. The finished mass is unloaded into trays and kept until the fat component solidifies.

The filling for sweets is prepared by boiling in the open-cooking pot the prescription components - molasses, whole condensed milk, butter, bioinvert, salt and vanillin to a temperature of 108-110 ° С. A stretching milk mass with a solids content of 85 ± 2.0% is fed into an intermediate tank, from where it is pumped to a storage tank for further use in production.

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

The prepared mass is loaded into the funnel intended for fondant, and the milk mass is loaded 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. Portions of the semi-finished product in the form of a molded body are fed to a moving conveyor. After that, the body of the confectionery is coated with chocolate icing. The energy value of 100 g of the product is 450.0 kcal, the protein content is 4.9; fat - 20.4; carbohydrates - 62.5 g.

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

Table 2 presents examples of the compositions of the candy mass and the filling from which the candies are made. Table 3 presents the indicators of the organoleptic properties of finished products made from the compositions shown in table 1.

Table 3 presents the average density and humidity indicators of fondant and filling of the proposed candy, as well as the prototype.

Examples of fondant are given in table 1. Examples of specific performance of sweets are given in table 2. Organoleptic properties and physico-chemical properties of sweets are given in tables 3 and 4.

To obtain sweets using the following raw materials.

Sugar GOST 21-94; chocolate icing OST 10-260-2000; condensed whole milk GOST 2903-78; GOST 16599-71 vanillin, starch syrup GOST R52060-2003; rectified ethyl alcohol GOST R51652-2000; GOST R51618-2000 cognac; butter GOST 37-91; vanillin GOST 16599-71; food salt GOST R51574-2000, whey milk powder SanPin 2.3.2 1078-01; Vanilla flavor SanPin 2.3.2 1078-01; crushed hazelnut kernel GOST 16835-81; bioinvert SanPin 2.3.2 560-96; SanPin cocoa butter substitute 2.3.2.1078-01 1.7.3; 1.7.2; GOST 108-76 cocoa powder.

Table 1

No. Components The composition of the fondant milk mass, wt.% one 2 3 one Granulated sugar 43.12 40,43 44.71 2 Whole condensed milk 23.42 23.42 22.14 3 Molasses starch 6.98 7.26 5.98 four Cocoa powder 4.01 4.01 3.97 5 Water 22.47 24.88 23,2 table 2 No. Components The composition of the candy mass, wt.% one 2 3 Prototype one Milk lipstick with cocoa powder in composition 1. table 1 27.98 - - - 2 Milk lipstick with cocoa powder in composition 2. table 1 - 28.01 - - 3 Milk lipstick with cocoa powder in composition 3. table 1 - - 29.18 - four Molasses starch 14.09 13.02 12.89 4.02-5.62 5 Whole condensed milk 11.64 12.01 13.06 11.56-14.98 6 Dry milk whey 10.24 8.6 9.14 - 7 Sweet dry whey whey - - - 12.68-16.72 8 Cocoa Butter Substitute 3.92 5.16 4.63 - 9 Hazelnut kernel crushed 5.09 4.24 3,58 - 10 Butter 2.18 2.96 2.94 - eleven Vegetable fat - - - 5.48-7.54 12 Rectified ethyl alcohol 0.4 0.4 0.5 0.65-0.75 13 Cognac 0.37 0.25 0.25 0.38-0.49 fourteen Food salt 0.15 0.14 0.15 - fifteen Fragrance "Vanilla" 0.05 0.08 0,07 0.05-0.07 16 Fragrance "Vanillin" - - - 0.05-0.07 17 Bioinvert 0.02 0.04 0.02 - eighteen Vanillin 0.01 0.02 0.01 - 19 Chocolate glaze 23.86 25.07 23.58 19.02-20.46

Table 3 Name of indicator Confectionery Feature Taste and smell A gentle and harmonious taste of the combination of milk-cream stretching filling with nut and a delicate taste of chocolate-milk cream shell, complemented by a pleasant and refined bitterness of vanilla-flavored cognac The form Oval-shaped Surface Chocolate glaze surface Color Matching Chocolate Glaze Structure and Consistency The consistency and structure resemble chocolate milk cream, the mass is soft, delicate, it chews well in the mouth when chewed Shelf life 4 months Shelf life 4 months

Table 4 Example No. Name of indicator Moisture contents, % Density, kg / cm ³ Candy mass Filling Candy mass Filling one 8.14 13.21 1,183 - 2 7.15 11.15 1,180 - 3 8.96 15.11 1,181 - Prototype Fondant Fruit Filler Fondant Fruit Filler 7.88-9.81 17-25 1,560 1,375

The table shows that the density of the candy mass from which the shell is made is lower than that of the prototype, which indicates its softness and ductility.

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

Claims (2)

1. Candy, glazed with chocolate icing, containing a body made of candy mass, inside which the filling is placed, while the candy mass contains rectified ethyl alcohol, cognac, a whey-based component, a fat component, vanilla flavor, characterized in that the candy the mass additionally contains milk lipstick with cocoa powder, and as a component based on whey - dry milk whey, as a fat component - a cocoa butter substitute, and as a filling it contains pull uyusya lactic weight made from molasses, condensed whole milk, butter, edible salt, bioinverta, vanillin and hazelnut kernels crushed in the following ratio candy, in wt.%:
Milk lipstick 27.98-29.18 Syrup 12.89-14.09 Whole condensed milk 11.64-13.06 Dry milk whey 8.68-10.24 Cocoa Butter Substitute 3.92-5.16 Hazelnut kernel crushed 3,58-5,09 Butter 2.18-2.96 Rectified ethyl alcohol 0.4-0.5 Cognac 0.25-0.37 Food salt 0.13-0.15 Fragrance "Vanillin" 0.05-0.08 Bioinvert 0.02-0.04 Vanillin 0.01-0.04 Chocolate glaze Rest 2. Candy according to claim 1, characterized in that the milk lipstick for making candy mass contains granulated sugar, molasses, cocoa powder, whole condensed milk and water in the following ratio of components, wt.%:
Granulated sugar 40.79-44.43 Whole condensed milk 22.12-23.42 Syrup 5.98-7.26 Cocoa powder 3.97-4.01 Water Rest