RU2421012C2 - Production method for candied roasted nut sweets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes preparation of candied roasted nut mass, formation of a shell of the candied roasted nut mass, filling the shell with a filler containing additives, coating and chilling the shell filled, produced products upper surface decoration with subsequent finished products delivery for wrapping and packaging. For the candied roasted nut mass preparation a mixture of recipe components, preliminarily heated to 80-95°C, is boiled out in a thin layer at 140-170°C during 5-30 minutes until moisture content is 1-2 %. The shell formation is performed by way of dosing hot candied roasted nut mass into hemispherically shaped cells in a quantity required to produce a 0.5-3.0 mm thick candied roasted nut shell and applying pressure to the candied roasted nut mass till homogenous distribution of candied roasted nut mass across the mould. Moulds containing the produced candied roasted nut shell are chilled to15-18°C and filled with a filler containing additives such as whole hazelnuts or ground nuts or ground coffee beans. Applied onto the filler is 28-32°C hot chocolate coating until the filler complete coverage and a candy bottom formation. The moulds are chilled to 11-16°C. The finished products are removed from the moulds by way of the latter 180° upturning and placed onto a conveyor to be delivered for coating. Decoration is performed by way of applying a zigzag milk chocolate pattern onto the coated products upper surface.

EFFECT: invention is aimed at the production technological process simplification and production of sweets characterised by high quality, a flaky consistence and a piquant cream-and-nut taste.

2 cl, 2 ex

Description

The invention relates to the food industry, to its confectionery industry, namely to the production of roasted sweets.

A known method of manufacturing the Ufimsky candies, including the preparation of the mass by mixing bee honey, crushed roasted nuts, butter and flavor essences, cooling the mass to 60-65 ° C, rolling the mass to a layer thickness of 10-16 mm and cutting at a temperature 50-60 ° C, molding the body of sweets and cooling them to a temperature of 22-27 ° C, glazing (RU 2132140 C1, class A23G 3/00, 1999).

The disadvantages of this method is the content of a sufficiently large amount of honey, which leads to an increase in the cost of the final product and a short shelf life of sweets due to quick sugaring. In addition, the high humidity and viscosity of the resulting sweets leads to low quality finished products.

A known method for the production of roasted sweets, including the preparation of sweetening syrup, the introduction of crushed nuts, candied vegetables, flavoring and fat product. Mix the resulting candy mass, cool, form finished products from it, stand them and glaze (RU 2066537 C1, CL A23G 3/00, 1996).

The disadvantages of this method is the low quality of the finished product, the heterogeneous consistency and increased viscosity of the final product, which complicates the molding process and does not provide a sufficiently good form-holding ability of candy bodies.

A known method for the production of roasted sweets, which includes the preparation of glue syrup, obtaining a candy mass by mixing glue syrup with natural honey, candied citrus fruits and crushed nuts. The resulting candy mass is mixed, finished products are formed from it, cooled and glazed. This ensures the creation of sweets such as soft roasting (RU 2303364 C1, class A23G 3/48, 2007).

The disadvantages of this method are the limited storage of products for about two months and insufficiently stable quality indicators.

A known method for the production of roasted sweets, including the preparation of a molten sugar, mixing it with crushed nuts, a fat product and the formation of the resulting mass of finished products. To form finished products, the roast mass is unloaded onto a conveyor belt, rolled by rolls until a formation is obtained, shells having the shape of hemispheres or cylinders are formed in the resulting layer from the roast mass, and the resulting shells are cooled from the roast mass. Install the resulting shell with a convex surface up, glaze them with a chocolate mass and cool. Then they turn them with a convex surface down to fill the shell with the filling, and after filling the roasting shells with the filling, spread on the last small amount of chocolate or candy mass to completely overlap the filling, followed by decorating the upper surface of the obtained roasting sweets. In addition, the above-mentioned two hemispheres or two cylinders of roasted products filled with the filling can be glued together with flat surfaces, a whole nut can be placed inside the glued product, followed by glazing and / or sprinkling with crumbs of glued products (RU 2295247 C1, class A23G 3/00, 2007).

The disadvantage of this method is the complexity of the process.

The closest in technical essence and the achieved result is a method of producing chocolate candy, which involves preparing the roasted mass, forming the shell from the roasted mass, cooling the shell, filling the shell with a filling with additives, extracting the filled roasted shell from the mold, inserting the resulting filled roasted shell into a preliminary the chocolate-filled mold until it is completely covered with the chocolate mass of the roasting shell, cooling the products in the mold and decorating them by Eseniya the surface of the filling prefabricated caps or medallion of the confectionery mass. Finished products are cooled, removed from the molds and sent for wrapping and packaging (RU 2341097, CL A23G 3/48, 2008).

The disadvantages of this method are the complexity of the process and the use of expensive products.

The objective of the invention is to simplify the technological process for the production of roasted sweets and the creation of roasted sweets friable consistency creamy nut flavor.

The technical result to which this invention is directed is to simplify the process, exclude additional operations in the manufacture of roasted sweets, reduce the time of the process, reduce the consumption of chocolate mass for enrobing sweets, expand the range of this group of sweets, improve their quality, in particular such indicators like the acquisition of friability, the creation of a piquant taste and improving the safety of presentation of finished products. In addition, the strength characteristics of the finished products are increased and the shelf life of roasted candies is increased.

In order to achieve the indicated technical result in a method for producing roasted sweets, which includes preparing the roasted mass, forming the shell from the roasted mass, cooling the shell, filling the shell with a filling with additives and decorating the upper surface of the filling, followed by the direction of the finished products for wrapping and packaging, according to the invention for preparing the roasting the mass of a mixture of prescription components is preheated to 80-95 ° C and boiled in a thin layer at 140-170 ° C for 5-30 minutes to a moisture content of 1 -2%, the formation of the shell is carried out by dosing into the cells of hemispherical forms of hot roasted mass in the amount necessary to create a roasted shell with a thickness of 0.5-3.0 mm, and pressed on the roasted mass until the distribution of the roasted mass is uniform over the whole form, shape with the resulting casing is cooled to 15-18 ° C, and after filling the casserole with filling with additives, chocolate icing heated to 28-32 ° C is applied to the filling surface until the filling is completely closed to form the bottom of the sweets, cooling molds form up to 11-16 ° C, and before glazing, finished products are removed from the molds, turned 180 ° and sent to glazing, and decoration is carried out by applying a zigzag pattern of milk chocolate to the upper surface of the glazed products.

In addition, whole hazelnuts or crushed nuts or crushed coffee grains are used as additives in the filling.

The essence of the method is illustrated in the following examples.

Example 1. Carry out the preparation of the roasted mass. Sugar-syrup syrup is mixed with milk fat, vegetable oil, salt, Palsgaard 3302. The mixture of the recipe components is heated in a cooking unit to 80 ° C and continuously fed into a cooking column of film action, where it is boiled in a thin layer at 140 ° C for 30 minutes before frying it. The boiled mass enters the steam trap. From the steam separator, the roast mass with a moisture content of 1.0% is piped into the reservoir of the casting head, where crushed roasted walnut is introduced into the tank with a special batcher. The shell is formed from the prepared roasting mass by a casting stamp assembly. The casting unit is a system of flat gate valves (gates), nozzles with controlled electronic mass supply and a heated reservoir for it. All settings related to the casting of the product, such as weight, speed, are configured on the monitor of the control computer. After dosed casting into the cells of hemispherical molds of hot roasting mass in the amount necessary to create a roasting shell with a thickness of 0.5 mm, the molds are transported to the stamping unit where the roasting mass is evenly distributed by pressing the stamp on the walls of the molds. After the stamping unit, the molds with the resulting roasting shell are fed into a cooling cabinet in which a temperature of 15 ° C is maintained to dry the roasting shell. Then the molds are fed to the knot filling unit with a filling, for example praline. The assembly also consists of gates and nozzles with automatic control of the filling supply. There is also a machine for laying a whole hazelnut and a machine for feeding crushed hazelnuts, or crushed coffee grains. After filling the roasting shell with the filling and additives, the bottom of the roasted candies is cast by applying chocolate icing heated to 28-32 ° С until the filling is completely closed. Then the candies are conveyed by a conveyor to a second cooling cabinet with two cooling zones. In the first zone, the temperature is maintained at 11 ° C, in the second - 16 ° C. After cooling, the molds with the filled roasting shell enter the overturning mechanism, where the molds are turned 180 ° with the products placed on the conveyor to direct them to the glazing. The conveyor feeding candies for enrobing is provided with dispensers that line the candies in rows. The enrobing machine is used for enrobing finished products and is a complex unit with a central control and service device, with the help of which the enrobing machine, spare tanks, tempering unit, cooling chambers are controlled.

Then, the finished products are decorated by applying a zigzag pattern of milk chocolate to the upper surface of the glazed products.

Finished products are sent for wrapping and packaging.

Example 2. Carry out analogously to example 1.

Only a mixture of prescription components is heated in a cooking unit to 95 ° C and continuously fed into a cooking column of film action, where it is boiled in a thin layer at 170 ° C for 5 minutes.

From the steam trap comes the frying mass with a moisture content of 2.0%.

In the cells of hemispherical forms, the hot roast mass is dosed in the amount necessary to create a roast shell 3.0 mm thick.

After the stamping unit, the molds with the resulting roast shell are fed into a cooling cabinet in which the temperature is maintained at 18 ° C for drying the roast shell.

In the claimed method for the production of roasted candies, in comparison with the method taken as a prototype, the technological process is simplified by eliminating additional operations in the manufacture of roasted candies, the process time is shortened, and the consumption of chocolate mass for glazing sweets is reduced. Using the claimed method allows to obtain products with improved quality indicators by giving them a friable consistency and a new original taste of crispy crust, which significantly increases the demand for products. In addition, the strength characteristics of finished products are increased and the shelf life of sweets is increased. The range of roasted sweets is also expanding.

Claims (2)

1. Method for the production of roasted sweets, including preparation of the roasted mass, molding of the roasted mass of the shell, cooling the shell, filling the shell with a filling with additives and decorating the upper surface of the filling with the subsequent direction of the finished products for wrapping and packaging, characterized in that for preparing the roasted mass the mixture prescription components are preheated to 80-95 ° C and boiled in a thin layer at 140-170 ° C for 5-30 minutes to a moisture content of 1-2%, the shell is formed by dosing in the cells of hemispherical forms of hot roasted mass in the amount necessary to create a roasting shell with a thickness of 0.5-3.0 mm, and pressing on the roasted mass until the distribution of the roasted mass is uniform throughout the mold, the mold with the resulting roasted shell is cooled to 15-18 ° C, and after filling the roasting shell with the filling with additives, chocolate icing heated to 28-32 ° C is applied to the filling surface until the filling is completely closed to form the bottom of the sweets, the molds are cooled to 11-16 ° C, and before coating the mold is removed from the molds, turned 180 ° and sent to glazing, and decoration is carried out by applying a zigzag pattern of milk chocolate to the upper surface of the glazed products. 2. The method according to claim 1, characterized in that as additives in the filling use a whole hazelnut, or crushed nuts, or crushed coffee grains.