RU2400099C1 - Confectionary product "energy+" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: confectionary product is represented by a moulded candy stick body covered with glaze, the body containing honey, citric acid, powdered walnuts, dried plums and dried apricots. All components are taken in a certain proportion. The confectionary product "Energy +" increases human organism potentialities.

EFFECT: invention allows to produce a low-caloric product with a high vitamin content and a peculiar fruit and chocolate and honey taste.

2 cl, 1 tbl

Description

The invention relates to the food industry, mainly to the confectionery industry, and in particular to methods for producing glazed confectionery.

A two-layer confectionery product is known containing a case coated with glaze, in which one of the layers of the body is made of fruit and jelly mass, and the other layer is of a whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter, vanillin (RU , 2198534, A1, MKI A23G 3/30, published 2003.02.20.). The mass ratio of the whipped and fruit-jelly layers is 1: 2, respectively.

A known product has an original taste, which is due to the synergistic effect of the flavoring ingredients included in the finished product, combining the taste of whipped milk cream and jelly mass. Moreover, in the product, the fruit-jelly layer is two times larger than the layer of the whipped mass, which determines the predominance in the taste of the product as a whole of the taste of the fruit-jelly mass.

Another confectionery product is known (RU, Pat. No. 2289261, MKI A23G 3/34, published December 20, 2006.) containing a molded case coated with glaze. The body is made of layers made of whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter, vanillin, and mass with a fruit component in the form of a pectin-based mass. The mass is boiled to a solids content of 55-84%, while the ratio of the upper and lower layers of the whipped mass to the middle layer of the fruit mass based on pectin is 2: 1: 2. Pectin-based fruit mass contains inclusions from pieces of fruit, at least one of which is selected from the group consisting of banana, orange, pineapple, strawberries, dried apricots, prunes. This product expands the arsenal of tools for the production of products with layers of whipped candy mass and mass with fruit components. The product has a rich shade of taste due to an additional layer of whipped mass. Boiling fruit mass destroys the vitamins contained in the fruit, which is a disadvantage.

Technically, the result of the claimed invention is to increase the potential of the human body. The absence of sugar reduces the calorie content of the confectionery, and the manufacture of the product without heat treatment ensures the preservation of vitamins in the finished product and a specific fruit and chocolate flavor with the taste and smell of natural honey. Along with this, the range of high-quality confectionery is expanding.

The technical result of the invention is achieved due to the fact that the confectionery is a glazed molded case made of a homogeneous mass containing honey, citric acid and crushed walnut, prunes and dried apricots, which are not subjected to heat treatment.

The case is made in the form of a parallelepiped with rounded ribs or in the form of a candy of cylindrical shape.

In the claimed confectionery product "Energy +" the components of the products are taken in the ratio, wt.%:

walnut 23.0-27.0 prunes 23.0-27.0 dried apricots 23.0-27.0 lemon acid 1.0-1.5 honey the rest is up to 100%

Walnuts, prunes and dried apricots are taken in equal weight proportions and chopped, for example, in a meat grinder to fractions of 1.0-1.5 mm. Then, liquid natural honey, for example, linden honey with a temperature of 30-40 ° C and citric acid, are added to the crushed fruit mass. At a temperature of 15 to 25 ° C, the composition is stirred, for example, using a mixer until a homogeneous mass of products is obtained. Additional components are possible in the form of candied fruits or berries in a small amount (3-5 wt.%) Due to the reduction of wt.% Honey. Then the resulting homogeneous mass is placed in the hopper of the extruder to give the desired shape to the cross section of the body of the confectionery product. The body of the confectionery product is formed by extruding the mass through dies with the desired hole shape (rectangular, round or oval). Obtained at the exit of the extruder, the mass formed in the form of a column is cut into a predetermined size of the body of the confectionery product (bar). After that, the bars are laid out on a pallet, coated with chocolate glaze with a thickness of 1-1.5 mm and allow the glaze to harden. Glaze the case of the confectionery product according to the instruction TI No. 02-03-2000.

The applied technology for the manufacture of a confectionery holds the shape of the bar well, and its microbiological parameters do not change for 90 days when stored in the refrigerator at a temperature of +2 to + 7 ° С. During this time, signs of spoilage or “aging” of the confectionery product are not observed.

The claimed confectionery “Energy +” is used, as a rule, with various hot or cold drinks.

A comparative analysis of the invention with the closest analogue allows us to conclude that the claimed recipe (composition) differs from the known introduction of new components, namely natural honey, citric acid, walnut, so the invention meets the criterion of "new". Comparison of the invention with analogues shows that the claimed formulation meets the criterion of "inventive step", as it does not explicitly follow from the prior art for a specialist. The manufactured experimental batch of the confectionery “Energy +” proves that the claimed formulation meets the criteria of the invention “industrially applicable”.

The invention is illustrated by an example of manufacturing an experimental batch.

An example of manufacturing a pilot batch of confectionery

Preparation of raw materials for production is carried out in accordance with the current Instruction for the prevention of foreign objects from entering the products: TI 03-04-2000, TI-03-11-2000 and the Sanitary Rules for the confectionery industry.

In the manufacture of the mixture using products: linden honey, citric acid, chopped walnuts, prunes and dried apricots with a particle size of 1.0-1.5 mm, with a ratio of components, wt.%:

walnut 25.0 prunes 25.0 dried apricots 25.0 lemon acid 1,2 honey 23.8

In the manufacture of the experimental batch, the components of the confectionery product were taken in weight quantities:

1. Walnut - 1000 grams.

2. Prunes - 1000 grams.

3. Dried apricots - 1000 grams.

4. Citric acid - 12 grams.

4. Honey linden - 988 grams.

Using a meat grinder, fruit ingredients are crushed to a particle size of 1.0-1.5 mm. 12 grams of citric acid and 988 grams of natural linden honey are added to the chopped fruit mass at a temperature of 35 ° C. Then the mixture is stirred with a mixer until a homogeneous mass of products.

The resulting homogeneous mass using an extruder is formed in the form of rectangular bars with dimensions of 30 × 20 × 50 mm with rounded ribs. After that, the bars are laid out on a pallet, coated with chocolate glaze with a layer thickness of 1-1.5 mm in accordance with OST 10-093-87. In the freezer at a temperature of minus 2-3 ° C, the glaze is allowed to harden. Then the products are packaged and sent to the finished goods warehouse.

The unit weight of the confectionery “Energy +” is 30 grams. From a mixture of components of a confectionery product weighing 4000 grams, 133 bars are obtained.

Organoleptic characteristics of the confectionery product according to the invention are shown in table 1.

Table 1 Name of indicator Product feature Physiological value Increasing the potential and emotional capacity of the human body The nutritional value Increased, due to natural products without the use of heat treatment Taste and smell Has a delicate taste of fruit, chocolate, enhanced by the taste and smell of honey The form Oblong, rectangular or rounded Surface Chocolate coated, even, with a layer of chocolate of uniform thickness Color Corresponds to the color of chocolate glaze. Structure and Consistency Soft, delicate, if desired, can be broken into separate pieces.

The use of Energy + confectionery with tea, coffee and soft drinks increases the potential of the human body.

The product is made without sugar, which reduces its calorie content, and without heat treatment, which ensures the preservation of vitamins in the finished product and has a specific synthesized fruit and chocolate flavor with the taste and smell of natural honey.

Claims (2)

1. A confectionery product, which is a molded case covered with glaze, containing crushed dried apricots and prunes, characterized in that natural honey, citric acid and crushed walnut are introduced, and the components of a homogeneous mass of products are taken in the following ratio, wt.%:
walnut 23.0-27.0 prunes 23.0-27.0 dried apricots 23.0-27.0 lemon acid 1.0-1.5 honey the rest is up to 100% 2. Confectionery product according to claim 1, characterized in that the walnut, prunes and dried apricots are crushed to a particle size of 1.0-1.5 mm