RU2391854C1 - Jelly candies production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method includes preparation of pectin containing mixture by kneading pectin components and sugar in water till complete dissolution of pectin. Jelly mass preparation is carried out by mixing sugar containing mixture from teacle, sugar, water with pectin containing mixture and boiling till temperature of 105-107°C. At the same time sugar containing mixture can be used as a mixture of components as syrup with humidity of 16-20%. Boiled mass is mixed with solution of colouring agent of titanium dioxide. Candy's body formation is carried out by casting into starch.

EFFECT: invention allows simplifying of the process of jelly mass obtaining for candies with improved organoleptic properties.

4 cl, 3 tbl, 9 ex

Description

The invention relates to the confectionery industry, in particular to candy products made from jelly mass with filling.

A known method for the production of sweets "Berry", which provides for mixing pectin powder with sugar in a ratio of 1: 5, mixing the mixture with water, taken in 20-30 times the weight of pectin powder, at a water temperature of 15-20 ° C, adding fruit puree and mix for 1-2 hours until pectin swells, add disodium phosphate and mix the resulting mass with a sugar-containing syrup, boil it until a mass with a moisture content of 40-45%, then boil in a coil cooking column at a steam pressure of 2-4 atm to 18-20% of the temperature, tempering the boiled mass with the addition of molasses, citric acid solution, flavoring and coloring agent, molding the resulting mass by casting into starch, cleaning the cast bodies from starch and glazing them - RU 21396666, A23G 3/00, A23L 1/06, 1999.10.20.

However, in the known method, in the production of jelly masses, fruit and berry purees are introduced, due to which the mass in the finished product is not transparent enough and has a loose structure, due to which the shape is poorly formed when forming the candies.

A known method for the production of jelly mass for sweets, comprising mixing a prescription amount of gelatinizing agent - gelling starch with sugar. The mixture is dissolved in water at a temperature of 78-81 ° C until the gelling starch is completely swollen and gelatinized. Then jelly former agar-agar is introduced into the syrup and the mixture is heated to a temperature of 108-110 ° C with constant stirring. At the end, in 2-3 minutes add molasses. Then the mass is continued to boil at a temperature of 114-115 ° C to a solids content of 76-78%. After which the mass is cooled to a temperature of 80-85 ° C and citric acid and flavor are added. The casting is produced in starch forms - RU 2264123, 7 A23G 3/00, 2004.09.10.

The jelly mass obtained by this method does not contain fruit and berry filler, however, the method of producing this mass is quite laborious due to the difficult preparation of the gel former, as well as the use of a mixture of gelling starch with expensive raw materials - agar, a high boiling point, initially a gel solution of the gel former (108- 110 ° C), and then boiling gellant with molasses (114-115 ° C).

The closest analogue to the claimed invention is a method of producing sweets based on jelly mass, which provides for the production of a pectin-containing mixture, comprising mixing pectin powder and granulated sugar with water at a temperature of 40-50 ° C, taken in 10 times the weight of pectin powder, and pectin and sugar are separately introduced into water, swelling of pectin for 20-30 minutes, mixing the resulting pectin-containing mixture with pre-prepared sugar-containing syrup in a mixer at a temperature of 70-80 ° C, boiling Acquiring the mass carried in the coil hob column. The boiled mass after the steam separator has a temperature of 100-110 ° C. With this temperature, the mass enters the tempering machine, where jelly-fruit mass is obtained by adding fruit and berry filler together with buffer salt, citric acid and flavorings. After that, the mass is fed by the pump to the outflow of sweets into the starch cells, the bodies are matched in a shaft-type continuous chamber at a temperature of 8 ° C and enrobed - RU 2322075, A23G 3/48, 2007.08.20.

The disadvantages of this method include the complexity of the process due to the rather complicated preparation of the pectin-containing mixture, as well as the limited use of the method only for candies, in the recipe mixture of which contains fruit and berry filling, due to which the candies have a pronounced fruity taste.

The objective of the invention is the creation of a more technological method for the production of sweets based on jelly masses, providing sweets with structural stability over the entire storage period, with improved organoleptic properties, namely a soft consistency with a mild chewing characteristic and original color, which expands the arsenal of funds for this purpose.

The technical result is:

- simplification of the process of making sweets by reducing the duration of the process;

- improvement of organoleptic properties in terms of taste (due to pH> 4.5, the jelly mass of the candy has a creamy-milk taste, but does not contain dairy components), in terms of appearance (matte, white jelly mass).

The problem is solved by two options for the production of jelly sweets.

Common to the options is a method for the production of jelly sweets, which involves mixing a pectin-containing mixture obtained by knocking down the components of pectin, granulated sugar and water until the pectin is completely dissolved with the sugar-containing mixture, boiling the pectin-containing mixture with the sugar-containing mixture to a temperature of 105-107 ° C, mixing the boiled mass with food coloring - titanium dioxide, molding candy shells by starch casting, shell aging and glazing, while the indicated components of the mass for the preparation of the shell is taken in the following ratio, wt.%:

Syrup 26.82-38.95 Granulated sugar 29.42-32.14 Pectin 1.85-2.15 Food Coloring - Titanium Dioxide 0.3-0.35 Water rest

In a first embodiment, the method for making jelly candies uses a mixture of molasses, granulated sugar, and water as a sugar-containing mixture.

In the second embodiment, in the method for preparing jelly candies, a syrup with a moisture content of 16-20% obtained by boiling granulated sugar, molasses and water is used as a sugar-containing mixture.

Moreover, in the method of producing jelly candies according to both options, flavoring in the amount of 0.13-0.15 wt.% Of the total candy mass can be added to the boiled mass.

A comparative analysis of the proposed solution with the prototype shows that the claimed method differs from the known simplified preparation of a pectin-containing mixture, which consists in knocking pectin with granulated sugar and water to dissolve the pectin. There is no stage of pectin swelling.

Another difference is the preparation of a sugar-containing mixture, which, unlike the prototype, contains molasses. In this case, the sugar-containing mixture can be obtained by the first option by simple mixing of the components, and by the second - in the form of a syrup. Thanks to the use of molasses in the indicated amounts, the consumer properties of sweets are significantly improved: they become more resistant to short-term violations of storage conditions, and their shelf life increases. The taste given to sweets by flavor additives is enhanced.

Moreover, in the inventive method, citric acid is not used and the obtained jelly mass has a pH of> 4.0, due to which the sweets have a creamy and milky taste, although their composition does not contain dairy components, as well as a dull white color, which improves their presentation.

The humidity of the obtained jelly mass is 21-25.66%, which positively affects the duration of the formation of candy jelly and accelerates the manufacturing process of candy cases. Also, sweets have a fairly high density, due to which the body of sweets is not deformed, retains its shape throughout the entire storage period (4 months).

The method is as follows: first prepare a pectin-containing mixture by knocking pectin, granulated sugar in water until the pectin is completely dissolved. Then prepare the jelly mass. For this, according to the first embodiment, the sugar-containing mixture is prepared by simple mixing of the components — granulated sugar, water, and according to the second variant — a syrup is prepared by boiling the components of water, granulated sugar, molasses. The resulting pectin-containing mixture and syrup are placed in a cooking apparatus and boiled to a temperature of 105-107 ° C. Upon reaching this temperature, the jelly mass is pumped into an intermediate tank in which a temperature of 93-97 ° C is maintained. From this tank, the mass is pumped into a storage tank with a temperature of 104-106 ° C, and then into the mixer, where a dye solution is introduced - titanium dioxide in water and Coconut Cream flavoring.

A food coloring solution is prepared by dissolving a food coloring - titanium dioxide in water.

The candy bodies are molded on a casting machine. To do this, the prepared jelly mass is loaded into the loading funnel. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with cases molded into starch cells are cooled at a temperature of 14-20 ° C and glazed with chocolate icing in an amount of 20-25 wt.% Of the total mass of the candy body. Organoleptic and physico-chemical properties are given in tables 3, 4.

Table 1 No. Components The composition of the jelly mass, wt.% one 2 3 four 5 one Syrup 37.16 38.95 26.82 26.82 38.95 2 Granulated sugar 30.70 29.42 32.14 32.14 29.42 3 Pectin 1.95 1.85 2.15 2.15 1.85 four Food Coloring - Titanium Dioxide 0.35 0.30 0.33 0.33 0.30 5 Fragrance "Coconut Cream" 0.13 0.15 0.13 - - 6 Water 29.71 29.33 38,43 38.56 29.48

For the manufacture of sweets, the following raw materials can be used: granulated sugar - GOST 21-94; chocolate coating - OST 10-260-2000; drinking water - GOST R 51232; molasses - GOST 52060-2003; flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; dye - titanium dioxide - SanPin 2.3.2.1293-03; Unipectin - SanPin 2.3.2. 1293-03 "Hygienic requirements for the use of food additives."

The preparation of sweets is carried out according to the recipe for sweets "Bay".

Example 1. To obtain a jelly mass, composition 1 of table 1 is used.

First, a pectin-containing mixture is prepared. To do this, take 40.29 kg (4.04 wt.%) Granulated sugar, 19.34 kg (1.95 wt.%) Pectin and 201.43 kg (20.2 wt.%) Water. The mixture is whipped with stirring until pectin is completely dissolved. Then a syrup is prepared from 88.63 kg (8.89 wt.%) Of water, 370.62 kg (37.16 wt.%) Of molasses and 255.90 kg (26.66 wt.%) Of granulated sugar. In a digester, sugar-containing syrup and pectin-containing mixture are mixed and boiled to a temperature of 105 ° C.

Upon reaching this temperature, the jelly mass is pumped into the mixer, where a solution of the dye - titanium dioxide in water and 1.29 kg (0.13 wt.%) Of Coconut Cream flavoring is introduced.

A food coloring solution is prepared by dissolving 3.24 kg (0.35% by weight) of a food coloring - titanium dioxide in 6.48 kg (0.62% by weight) of water.

The candy bodies are molded on a casting machine. To do this, the prepared jelly mass for the casings is loaded into the loading funnel. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with cases molded into starch cells are cooled at a temperature of 20 ° C and glazed with chocolate icing in an amount of 25 wt.% Of the total mass of the candy body. Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 2. The method of preparation of sweets is carried out analogously to example 1. Jelly mass is prepared in accordance with the recipe components in composition 2 of table 1.

Boiling the mixture is carried out to a temperature of 107 ° C. The boiled mass is mixed with dye. Trays with cases molded into starch cells are cooled at a temperature of 14 ° C and glazed with chocolate icing in an amount of 20 wt.% Of the total weight of the candy body. Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 3. The method of preparation of sweets is carried out analogously to example 1. Jelly mass is prepared in accordance with the recipe components of composition 3 of table 1.

Boiling the mixture is carried out to a temperature of 105 ° C. Trays with cases molded into starch cells are cooled at a temperature of 14 ° C and glazed with chocolate icing in an amount of 20 wt.% Of the total weight of the candy body. Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 4. The method of preparation of sweets is carried out analogously to example 1. Jelly mass is prepared in accordance with the recipe components in composition 4 of table 1.

Boiling the mixture is carried out to a temperature of 105 ° C. The boiled mass is mixed with food coloring - titanium dioxide. Molded cases are glazed with chocolate in the amount of 20 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 5. The method of preparation of sweets is carried out analogously to example 1. Jelly mass is prepared in accordance with the prescription components in composition 5 of table 1.

Boiling the mixture is carried out to a temperature of 107 ° C. The boiled mass is mixed with food coloring - titanium dioxide. Molded bodies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 6. To obtain a jelly mass, composition 1 of table 1 is used.

First, a pectin-containing mixture is prepared. To do this, take 40.29 kg (4.04 wt.%) Granulated sugar, 19.34 kg (1.95 wt.%) Pectin and 201.43 kg (20.2 wt.%) Water. The mixture is whipped with stirring until pectin is completely dissolved. Then a sugar-containing mixture is prepared by weighing 88.63 kg (8.89 wt.%) Of water, 370.62 kg (37.16 wt.%) Of molasses and 255.90 kg (26.66 wt.%) Of sugar. The resulting sugar mixture and the pectin-containing mixture are placed in a cooking apparatus and boiled to a temperature of 107 ° C.

Upon reaching this temperature, the jelly mass is pumped into the mixer, where a dye solution is introduced - titanium dioxide in water and 1.29 kg (0.13 wt.%) Of Coconut Cream flavoring.

A food coloring solution is prepared by dissolving 3.24 kg (0.33% by weight) of a food coloring - titanium dioxide in 6.48 kg (0.62% by weight) of water.

The candy bodies are molded on a casting machine. To do this, the prepared jelly mass for the casings is loaded into the loading funnel. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with cases molded into starch cells are cooled at a temperature of 20 ° C and glazed with chocolate icing in an amount of 25 wt.% Of the total mass of the candy body. Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 7. The method of preparation of sweets is carried out analogously to example 6. Jelly mass is prepared in accordance with the recipe components of composition 3 of table 1. To obtain a sugar-containing mixture, the components of granulated sugar, molasses and water are boiled until syrup with a moisture content of 16%.

Boiling the mixture is carried out to a temperature of 105 ° C. The boiled mass is mixed with food coloring - titanium dioxide. Molded bodies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 8. The method of preparation of sweets is carried out analogously to example 6.

Jelly mass is prepared in accordance with the prescription components in composition 4 of table 1. To obtain a sugar-containing mixture, the components of granulated sugar, molasses and water are boiled until a syrup with a moisture content of 20% is obtained.

Boiling the mixture is carried out to a temperature of 107 ° C. The boiled mass is mixed with food coloring - titanium dioxide. Molded cases are glazed with chocolate in the amount of 20 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in tables 2, 3.

Example 9

The method of making sweets is carried out analogously to example 6.

Jelly mass is prepared in accordance with the prescription components in composition 5 of table 1. To obtain a sugar-containing mixture, the components of granulated sugar, molasses and water are boiled until a syrup with a moisture content of 20% is obtained.

Boiling the mixture is carried out to a temperature of 105 ° C. The boiled mass is mixed with food coloring - titanium dioxide. Molded cases are glazed with chocolate in the amount of 16 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in tables 2, 3.

table 2 Name of indicator Confectionery Feature Taste and smell Delicate and harmonious, reminiscent of the taste of a creamy milk jelly mass The form It can be any, mainly rectangular Surface Chocolate glaze surface Color The color of the jelly mass is white, coated with appropriate chocolate glaze Structure and Consistency The consistency and structure of the body is soft, with a chewing effect, and when absorbed, it dissolves in the mouth Shelf life 4 months

Table 3 Example No. Name of indicator Moisture contents, % Density, g / cm ³ pH one 21.66 1.45 4,5 2 24.00 1.00 4.0 3 25.66 1.45 4.7 four 24.50 1.00 4.8 5 25.66 1.45 4.8 6 21.66 1.45 4.0 7 25.66 1.35 4.8 8 21.66 1.45 4,5 9 25.00 1.35 4.8 Prototype 24.45-28.45 1340-1390 -

From tables 3, 4 it follows that the obtained jelly products have a white matte color, attractive presentation, creamy milk taste, although their composition does not contain dairy components. Also, the obtained candies have a sufficiently high density, due to which the body of the candies is not deformed, retains its shape throughout the entire storage period (4 months). The pH of the candy mass is> 4.0, due to which the candies have a taste reminiscent of the taste of a creamy milk jelly mass.

Thus, the claimed method is more technological, and the candies obtained in this way have organoleptic properties (taste, color) that are different from the known candies of this type, which expands the range of candies for this purpose.

Claims (4)

1. A method for the production of jelly sweets, comprising mixing a pectin-containing mixture with a sugar-containing mixture and boiling, molding the candy bodies by casting in starch, casing aging and glazing, characterized in that the pectin-containing mixture is obtained by knocking down the components of pectin, granulated sugar and water until the pectin is completely dissolved, and as a sugar-containing mixture, a mixture of molasses, granulated sugar and water components is used, boiling of the pectin-containing mixture with the sugar-containing mixture is carried out to a temperature of 105-1 07 ° C, after which the mass is mixed with food coloring titanium dioxide, while these components of the mass for the preparation of sweets are taken in the following ratio, wt.%:
syrup 26.82-38.95 granulated sugar 29.42-32.14 pectin 1.85-2.15 food coloring titanium dioxide 0.3-0.35 water rest 2. The method of production of jelly sweets according to claim 1, characterized in that the flavor is added to the boiled mass in an amount of 0.13-0.15 wt.% Of the total candy mass. 3. A method for the production of jelly sweets, comprising mixing a pectin-containing mixture with a sugar-containing mixture and boiling, molding the candy bodies by casting in starch, casing aging and glazing, characterized in that the pectin-containing mixture is obtained by knocking down the components of pectin, granulated sugar and water until the pectin is completely dissolved, and as a sugar-containing mixture use syrup with a moisture content of 16-20% obtained by boiling sugar, molasses and water, boiling a pectin-containing mixture with a sugar-containing mixture is carried out Stir up to a temperature of 105-107 ° C, after which the mass is mixed with food coloring titanium dioxide, while these components of the mass for the preparation of sweets are taken in the following ratio, wt.%:
syrup 26.82-38.95 granulated sugar 29.42-32.14 pectin 1.85-2.15 food coloring titanium dioxide 0.3-0.35 water rest 4. The method of production of jelly candies according to claim 3, characterized in that the flavor is added to the boiled mass in an amount of 0.13-0.15 wt.% Of the total candy mass.