RU2414825C1 - Method to produce toffee - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, and namely to its confectionary branch. First isomalt or lactitol are mixed with dry milk in boiling device. Dissolution of produced mixture in water, taken in amount of 35-40 wt % from mixture weight, with gradual heating of produced solution to temperature of 110-115°C and continuous mixing, adding treacle heated up to 65-75°C, melted fat component and emulsifier. Emulsification of produced mixture is carried out for 3-5 minutes. It is boiled to the temperature of 130-132°C until content of dry substances is 92-94 %. Then mass is cooled down to temperature of 85-90°C, flavour is added into mass, it is moulded, and items are wrapped in moulding-wrapping device. Components are used in appropriate ratio.

EFFECT: invention provides for expansion of assortment of toffee of preventive purpose with dietary and diabetic properties by reduction of content of hydrocarbons, reduction of calorie content and improvement of quality.

4 cl, 2 ex

Description

The invention relates to the field of food industry, namely to its confectionery industry, and can be used for the preparation of sugar confectionery.

A known method of producing iris, comprising preparing a prescription mixture of sugar syrup, condensed milk, molasses and fat. In the preparation of sugar syrup, it is boiled in boilers to a moisture content of 20-25% at a temperature of 107-110 ° C, after which condensed milk is added, followed by warmed molasses and melted butter. The recipe mixture is welded in a vacuum apparatus (Zhuravleva E.I. Technology of confectionery production. M: Food industry, 1968, p.241-242).

The closest analogue to the proposed method for the production of iris is a method involving the manufacture of milk syrup in dried milk. Why milk powder is poured into the tank and water is added so that the mixture contains 60% moisture. Water is poured gradually. Then the mixture is passed through a washing machine. Sugar is poured into the digester and the prepared milk mixture is poured, mixed well, steam is allowed into the boiler jacket and the mixture is heated to boiling. The resulting milk syrup goes on cooking. When preparing milk syrup on molasses, an aqueous syrup is prepared from 100 kg of sugar and 15 kg of molasses with a content of 82-80% solids and milk powder is dissolved in this syrup as described above (RAPOPORT A.L. Confectionery production technology. M.-L. , Pishchepromizdat, 1940, p. 619-620).

The disadvantages of produced iris is the increased sugar content - carbohydrate content ~ 83%, high energy value ~ 395 kcal.

The objective of the invention is to expand the assortment of iris for preventive purposes with dietary and diabetic properties by reducing the content of carbohydrates, reducing calories and improving the quality of iris.

To achieve this goal, the method of producing iris involves mixing isomalt or lactitol with powdered milk, dissolving the resulting mixture in water taken in an amount of 35-40 wt.% By weight of the mixture, while the resulting solution is gradually heated to a temperature of 110-115 ° C and constant stirring , introducing molasses, heated to 65-75 ° C, molten fat component and emulsifier into it, emulsifying the resulting mixture for 3-5 minutes, boiling it to a temperature of 130-132 ° C to a dry matter content of 92-94% in the mixture, cooling mas sys up to a temperature of 85-90 ° C, adding to the mass of flavor, its molding and wrapping of products on a forming-wrapping unit, the next time the ratio between the components is selected (parts by weight):

Isomalt or Lactitol 29-29.5 Syrup 49-50 Powdered milk 9.4-9.8 Fat component 9.5-10 Emulsifier 1.5-2.0 Flavoring 0.1-0.2

Butter is mainly used as the fat component, food phosphatide concentrate is used as an emulsifier, and vanilla flavor is used as a flavoring agent.

The technical result achieved by the proposed method is that the mixing of the sweetener with milk powder in the cooking apparatus promotes an even distribution of milk powder in the mixture, and a gradual increase in temperature in the solution with constant stirring helps to prevent its clumping during dissolution.

The introduction of fat with the addition of an emulsifier in the prescription mixture prevents burning of the mass, provides an improvement in taste.

Emulsification of the recipe mixture before boiling helps to ensure that the original recipe mixture is boiled well mixed, with evenly distributed constituent particles (proteins, fat, carbohydrates) throughout the mass. In addition, the amount of stored milk protein in the product depends on the degree of emulsification of the fat component of the mixture, since evenly distributed fat prevents the coagulation of proteins and their burning. In this case, the iris mass becomes plastic, the adhesion of the mass decreases, the iris acquires a creamier taste, the surface of the iris becomes shiny, smooth, i.e. improves the quality of the iris.

With poor mixing of the prescription mixture before boiling, the iris mass turns out to be unplastic, torn, with a granular rough surface.

A quantitative choice of temperature at each stage of the process, as well as a quantitative choice of the constituent components of iris, in particular water, sweetener, molasses, fat, milk powder, as well as emulsification of the recipe mixture improves the structural and mechanical properties of the iris mass, its plasticity, and a decrease in adhesion. The molding of the iris mass obtained in this way with improved structural and mechanical properties makes it possible to use forming-wrapping units for molding and wrapping iris.

In addition, the iris obtained by the proposed method has a low amount of carbohydrates - 20%, low energy value - 285 kcal, sugar is absent in the recipe. The recipe contains milk protein - 3%, which includes all the essential amino acids, lactose, which helps the absorption of calcium, phosphorus. Thus, this product has a dietary and diabetic orientation, that is, it relates to prophylactic products.

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

At the beginning, isomalt or lactitol is mixed with powdered milk in a digester. Dissolving the resulting mixture in water, taken in an amount of 35-40 wt.% By weight of the mixture, gradually heating the resulting solution to a temperature of 110-115 ° C and constantly stirring, adding molasses into it, heated to 65-75 ° C, of molten fat component and emulsifier. Emulsification of the resulting mixture is carried out within 3-5 minutes. Its boiling up to a temperature of 130-132 ° C to a solids content in the mixture of 92-94%. Then, the mass is cooled to a temperature of 85-90 ° C, the flavor is added to the mass, it is molded, and the products are wrapped on a forming and wrapping unit.

The following selection of the ratio between the components (parts by weight):

Isomalt or Lactitol 29-29.5 Syrup 49-50 Powdered milk 9.4-9.8 Fat component 9.5-10 Emulsifier 1.5-2.0 Flavoring 0.1-0.2

Butter is used as the fat component, food phosphatide concentrate is used as an emulsifier, and vanilla flavor is used as a flavoring agent.

Specific examples of the method:

Example 1

At the beginning, isomalt is mixed with powdered milk in a digester. Dissolving the resulting mixture in water, taken in an amount of 35 wt.% By weight of the mixture, gradually heating the resulting solution to a temperature of 110 ° C and constantly stirring, adding molasses, heated to 65 ° C, the molten fat component and emulsifier. Emulsification of the resulting mixture is carried out for 3 minutes. Boiling it to a temperature of 130 ° C to a solids content of 92% in the mixture. Then, the mass is cooled to a temperature of 85 ° C, the fragrance is added to the mass, it is molded, and the products are wrapped on a forming and wrapping unit.

The following ratio between components (parts by weight):

Isomalt 29, molasses 49, milk powder 9.4, fat component 9.5, emulsifier 1.5, flavor 0.1.

Butter is used as the fat component, food phosphatide concentrate is used as an emulsifier.

Example 2

Carried out analogously to example 1, only lactitol is used as a sweetener. To dissolve the resulting mixture in water take 40 wt.% By weight of the mixture. The resulting solution is heated to a temperature of 115 ° C. The stock is heated to 75 ° C when added to the solution. Emulsification of the resulting mixture is carried out for 5 minutes. Its boiling is carried out to a temperature of 132 ° C to a solids content of 94% in the mixture. The mass is cooled to a temperature of 90 ° C. The following ratio between components (parts by weight):

lactitol 29.5, molasses 50, milk powder 9.8, fat component 10, emulsifier 2.0, flavor 0.2.

Claims (4)

1. A method of producing iris, characterized in that it involves mixing isomalt or lactitol with milk powder, dissolving the resulting mixture in water, taken in an amount of 35-40 wt.% By weight of the mixture, while gradually heating the resulting solution to a temperature of 110-115 ° C and constant stirring, introducing molasses into it, heated to 65-75 ° C, the molten fat component and emulsifier, emulsifying the resulting mixture for 3-5 minutes, boiling it to a temperature of 130-132 ° C to a dry matter content of 92 -94%, mass cooling d about a temperature of 85-90 ° C, adding to the mass of flavoring, its molding and wrapping of products on a forming-wrapping unit with the next choice of the ratio between components, parts by weight:
isomalt or lactitol 29-29.5 syrup 49-50 powdered milk 9.4-9.8 fat component 9.5-10 emulsifier 1.5-2.0 flavor 0.1-0.2 2. The method according to claim 1, characterized in that butter is used as the fat component. 3. The method according to claim 1, characterized in that the emulsifier used is a food phosphatide concentrate. 4. The method according to claim 1, characterized in that the vanilla flavor is used as the flavor.