RU2399288C1 - Composition for candies production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing confectionery products. The composition for candies production includes the following components in a specified proportion: sand sugar, molasses, vegetable oil, skimmed dry milk, sodium citrate, kelcogel, culinary salt, baking soda, emulsifier, flavouring agent, phospholipids, milk and chocolate icing, water. Additionally it may contain ground nut kernels and cocoa powder.

EFFECT: invention extends the range of confectionery products with a new original taste; improved organoleptic properties and extended storage life.

2 cl, 3 tbl

Description

The invention relates to the production of confectionery products, in particular to the production of sweets based on milk crystallized mass.

A known composition for the production of sweets from a confectionery mass with a crystalline structure, containing granulated sugar, molasses, condensed milk, butter and a vegetable fortifier - amaranth meal (RU 2294646, A23G 3/34, 2007.03.10).

However, sweets made from this composition have insufficiently crystalline structure and plastic consistency due to the content of high-molecular meal meal in the composition.

A known composition for the production of sweets based on milk crystallized mass containing molasses, condensed milk, fat product, invert syrup, sorbitol, salt, flavoring, monoglyceride, flavor, chocolate milk glaze (RU 2318395, A23G 3/46, 2008.03.10 )

A known composition for the production of sweets based on milk crystallized mass containing sugar, molasses, condensed milk, fat component, flavoring, monoglycerides, food salt and chocolate and milk glaze (RU 2332021, IPC A23G 3/48, 2008.08.27).

However, candies made from known compositions have a fine-crystalline structure with a fondant like mass with solid inclusions representing an amorphous structure, due to which the candies have a heterogeneous consistency, which impairs the organoleptic properties of the products.

The claimed invention solves the problem of creating sweets from a soft homogeneous crystallized milk mass with improved organoleptic properties, expanding the arsenal of funds for this purpose.

The technical result achieved by the claimed method is:

- to improve the quality and organoleptic properties by obtaining sweets with a finely crystallized soft structure, which is a candy mass of toffee, and a new taste;

- in improving technical characteristics, in particular, increasing the humidity and density of the candy mass, which gives it softness and viscoplastic properties;

- in increasing the shelf life of sweets due to a combination of composition components and their quantitative ratio.

This is achieved by the fact that the composition for the production of sweets containing molasses, milk component, fat component, granulated sugar, flavoring, food salt, emulsifier, chocolate milk glaze, according to the invention additionally contains sodium citrate, kelkogel, baking soda, phospholipids and water and as a dairy component - skimmed milk powder, as a fat component - vegetable fat in the following ratio of components in wt.%:

Granulated sugar 19.86-26.02 Syrup 24.41-30.28 Vegetable fat 10.76-14.65 Skimmed milk powder 2.06-2.54 Sodium citrate 0.24-0.28 Kelkogel 0.16-0.18 Food salt 0.16-0.18 Baking soda 0.16-0.18 Emulsifier 0.11-0.13 Flavoring 0.05-0.07 Phospholipids 0.05-0.06 Chocolate Milk Glaze 18.25-20.02 Water Rest

Moreover, the composition for the production of sweets may additionally contain flavoring additives - the kernel of the grated nut in the amount of 3.02-3.6 wt.% Or cocoa powder in the amount of 3.62-3.97 wt.% Of the total mass of sweets.

A comparative analysis of the proposed solution with the prototype showed that due to the inclusion of new components in the composition of sweets, namely kelkogel, baking soda, emulsifier and sodium citrate, they, in combination with known components, form a crystalline structure of toffee candy mass. The content of kelcogel increases the viscosity of the intercrystal solution, as a result of which the process of crystallization of sucrose from the liquid phase slows down, which helps to slow down the drying process of the crystallized mass. The presence of sodium citrate also helps to delay the staling of sweets, which favorably affects their shelf life (6 months).

The results of tasting tests showed that the crystallized mass is homogeneous in its consistency, approaches the toffee candy mass and has soft and viscoplastic properties with a chewing effect, which distinguishes it from the traditional iris mass.

It should be noted that the candy mass from the claimed formulation holds the shape of the body made from it well, is gentle and pleasant to the taste. Moreover, the quantitative content of the components allows to obtain a mass with a suitable density and humidity for molding the bodies of the claimed sweets and keeping their shape over the entire shelf life (6 months).

Obtaining sweets was carried out in accordance with the recipe for Nymph sweets. To do this, prepare a syrup from the components of water, granulated sugar, molasses, fat component, milk powder solution, sodium citrate, baking soda, baking soda, kelkogel, monoglycerides, phospholipids in quantities corresponding to examples 1-6 of table 1. The resulting syrup is placed in a cooking apparatus and boiled to a temperature of 113-115 ° C. Upon reaching this temperature, the mass is pumped into an intermediate tank, in which a temperature of 109-111 ° C is maintained using a heat exchanger. The mass is then fed to a mixer, to which a flavor and a flavor are added.

The candy bodies are molded on a casting machine. To do this, the prepared candy mass for the bodies is loaded into the loading funnel. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with bodies cast in starch cells are cooled at a temperature of 14 - 20 ° C and glazed with glaze. Organoleptic and physico-chemical properties of sweets are given in table 2, 3.

The following raw materials can be used for the manufacture of products: granulated sugar - GOST 21-94; molasses - GOST 52060-2003; vegetable fat "Ekolakt" - TU 9141-019-57710951-2005; Skimmed milk powder - GOST 10970-87; sodium citrate - GOST 22280-76; Kelkogel - SanPiN 2.3.2. 1293-03; food salt - GOST R 51574-2000; baking soda - GOST 2156-76; monoglycerides - SanPiN 2.3.2. 1078-01; emulsifier RIKEN - SanPiN 2.3.2. 1293-03 "Hygienic requirements for the use of food additives"; phospholipids - TU9146-006-00371185-93; chocolate - milk glaze - TI 01-07-2000; flavoring in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; drinking water - GOST R51232; hazelnut kernel grated - GOST 16835; cocoa powder - GOST 108-76.

Table 1 No. Components Composition, wt.% one 2 3 four 5 6 one Granulated sugar 19.86 20.90 21.44 26.02 25.54 20.90 2 Syrup 30.28 29.28 26.29 24.41 25.82 30.28 3 Vegetable fat "Ekolakt" 10.76 10.94 12.14 12.68 14.65 14.02 four Skimmed milk powder 2.06 2.44 2.54 2.06 2.54 2.06 5 Sodium citrate 0.24 0.28 0.27 0.28 0.28 0.24 6 Kelkogel 0.16 0.18 0.17 0.18 0.16 0.18 7 Food salt 0.17 0.18 0.17 0.18 0.16 0.17 8 Baking soda 0.17 0.18 0.17 0.18 0.16 0.17 9 Emulsifier:
Monoglycerides
Emulsifier RIKEN 0.11 0.13 0.12 -
0.13 -
0.11 0.12 10 Phospholipids 0.05 0.06 0.06 0.06 0.05 0.06 eleven Flavor "Hazelnut" 0.05 0,07 - - - - 12 Toffee chocolate flavor 0.05 0,07 13 Fragrance "Sweet cream" - - - - 0,07 0.05 fourteen Chocolate Milk Glaze 18.95 19.23 20.02 19.23 20.02 18.25 fifteen Water 14.12 12.53 12.94 10.55 10.44 13.50 16 Hazelnut kernel grated 3.02 3.6 - - - - 17 Cocoa powder - - 3.62 3.97 - -

table 2 Name of indicator Confectionery Feature Taste and smell Delicate and harmonious taste, reminiscent of the taste of toffee toffee The form It can be any, mainly rectangular Surface Chocolate glaze surface Color Matching Chocolate Glaze Structure and Consistency The structure is fine crystalline, the consistency of the mass is soft and plastic with a chewing effect Shelf life 6 months

Table 3 No. of Example Name of indicator Moisture contents, % Density, kg / cm ³ one 11.67 1.4 2 8.00 1,0 3 12.00 1,5 four 10.00 1.3 5 11.45 1.4 6 12.00 1,5

From table 3 it follows that the candies of the claimed composition have increased moisture and density, which determine the softness of the candy and plastic properties, as well as reduced deformation of the product.

Thus, the composition claimed according to the invention will make it possible to obtain sweets with improved organoleptic properties by obtaining a new taste, with an increased shelf life of sweets without deformation of the case, and also expand the arsenal of means of finished products for this purpose.

Claims (2)

1. The composition for the production of sweets containing molasses, milk component, fat component, granulated sugar, flavoring, food salt, emulsifier, chocolate milk glaze, characterized in that it additionally contains sodium citrate, kelkogel, baking soda, phospholipids and water and as a dairy component - skimmed milk powder, as a fat component - vegetable fat in the following ratio of components, wt.%:
granulated sugar 19.86-26.02 syrup 24.41-30.28 vegetable fat 10.76-14.65 skimmed milk powder 2.06-2.54 sodium citrate 0.24-0.28 kelkogel 0.16-0.18 food salt 0.16-0.18 baking soda 0.16-0.18 emulsifier 0.11-0.13 flavor 0.05-0.07 phospholipids 0.05-0.06 chocolate milk glaze 18.25-20.02 water rest 2. The composition for the production of sweets according to claim 1, characterized in that it further comprises a grated nut kernel in an amount of 3.02-3.6 wt.% Or cocoa powder in an amount of 3.62-3.97 wt.% From total mass of sweets.