RU2428043C1 - Functional-purpose rock candy production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in a technology of functional-purpose rock candy preparation. The functional-purpose candy production method envisages boiling sugar-molasses syrup, production of candy mass, addition of flavouring substances for production whereof one takes 100 g of a vegetable raw material represented by fresh, ripe snowball tree and magnolia vine berries and 5 g of a raw animal material represented by peeled northern deer antlers. The berries and antlers separately undergo infusion in 45% water-alcohol solution during 3 days at a temperature of 18°C with periodical stirring, filtration; the produced water-alcohol extracts are stored at a temperature of 18°C. The remaining berries and northern deer antlers pulp is dried out at a temperature of 40°C during 5-6 hours, milled into particle sized 0.1 mm. One adds 6 ml of the water-alcohol extracts (1 ml of snowball tree berries, 1 ml of antlers and 4 ml of magnolia vine berries) and 1.5 g of the powder of snowball tree and magnolia vine berries and of northern deer antlers to 100 g of the candy mass cooled to a temperature of 80°C.

EFFECT: method allows to produce rock candy which is characterised by adaptogenic, immunostimulating and anti-stress effect.

3 ex

Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used in the technology for the preparation of functional candy lollipops.

A known method of preparing candy caramel, which involves mixing sugar with water, boiling the syrup to a predetermined humidity, followed by the introduction of molasses and the addition of a functional additive - soluble dietary fiber (RF patent No. 2352133, IPC A23G 3/42).

A significant disadvantage of this method is that the resulting caramel contains dietary fiber from wheat or corn and artificial colors, flavors.

The closest analogue to the claimed method is a method of preparing candy caramel, including boiling caramel syrup, boiling it until a caramel mass with a moisture content of 1.5-2.5%, introducing at the cooling stage a metered amount of citric acid and essence and cooling it to t = 60-70 ° C, in which lyophilized powder of licorice root extract with a moisture content of 0.9-1.0% and a glycyrrhizic acid content of 27-18% is additionally added (RF patent 96105803 IPC A23G 3/00).

The disadvantage of this method is that the introduction of acid and essence adversely affects the quality and functional significance of the obtained caramel.

The proposed method for producing functional candy caramels, which differs from the above, by the addition of water-alcohol extracts of plant (berries of viburnum, lemongrass) and animal (antlers) raw materials with adaptogenic, anti-stress and immunostimulating effects.

To achieve the task of obtaining functional candy lollipops, sugar-syrup syrup is boiled, caramel mass is obtained, flavoring substances are added. As flavoring substances take 100 g of plant material in the form of fresh, ripe berries of viburnum and lemongrass and 5 g of animal raw material - antlers of the reindeer, peeled from the skin, berries and antlers are subjected to separate infusion in a 45% aqueous-alcoholic solution for 3 days at at a temperature of 18 ° C with periodic stirring, filtration, the resulting water-alcohol extracts are stored at a temperature of 18 ° C. The remaining bagasse from berries and antlers of the reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then 6 ml of water-alcohol are added to 100 g of caramel mass at the cooling stage t = 80 ° C extracts and 1.5 g of powder from viburnum berries, lemongrass and reindeer antlers with adaptogenic, immunostimulating and anti-stress effects, given their permissible dose for the human body, followed by cooling and molding.

The technical result of the proposed method is the production of functional candy, providing for boiling sugar syrup, obtaining a caramel mass, adding flavoring substances, characterized in that as flavoring substances take 100 g of plant material in the form of fresh, ripe berries of viburnum and lemongrass and 5 g of animal raw materials - reindeer antlers, peeled from skin, berries and antlers are subjected to separate infusion in a 45% aqueous-alcoholic solution for 3 days at a temperature of 18 ° C with periodic by stirring, filtering, the resulting water-alcohol extracts are stored at a temperature of 18 ° C, the remaining bagasse from berries and antlers of the reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then 100 g of caramel mass at the cooling stage t = 80 ° C add 6 ml of water-alcohol extracts and 1.5 g of powder from viburnum berries, lemongrass and reindeer antlers with adaptogenic, immune-stimulating and anti-stress effects, given their permissible dose for the human body, followed by cooling waiting and molding.

Specific Examples of the Method

Example 1

To obtain functional caramel, sugar-syrup is boiled, a caramel mass is obtained, in which flavoring substances are added, for which 100 g of plant material is taken in the form of fresh, ripened berries of viburnum and lemongrass and 5 g of animal raw material - reindeer antlers, peeled from skin, berries and antlers are subjected to separate infusion in a 45% aqueous-alcoholic solution for 3 days at a temperature of 18 ° C with periodic stirring, filtration, and the resulting aqueous-alcoholic extracts are stored at a temperature of 18 ° C. The remaining bagasse from berries and antlers of the reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then 6 ml of water-alcohol are added to 100 g of caramel mass at the cooling stage t = 80 ° C extracts (one milliliter of viburnum berries, antlers and 4 ml of lemongrass berries) and 1.5 g of powder of viburnum berries, lemongrass and reindeer antlers with adaptogenic, immune-stimulating and anti-stress effects, taking into account their permissible dose for the human body, with subsequent cooling and molding.

Example 2

To obtain functional caramel, sugar-syrup syrup is boiled, the caramel mass is added to which flavoring substances are added, to obtain which 100 g of plant material is taken in the form of fresh, ripened berries of viburnum and lemongrass and 5 g of animal material - reindeer antlers, peeled skin, berries and antlers are subjected to separate infusion, in a 45% aqueous-alcoholic solution for 2 days at a temperature of 18 ° C with periodic stirring, filtration, storing the obtained aqueous-alcoholic extracts at a temperature of 18 ° C. The remaining bagasse from berries and antlers of the reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then 6 ml of water-alcohol are added to 100 g of caramel mass at the cooling stage t = 80 ° C extracts (two milliliters of viburnum berries, lemongrass and antlers) and 1.5 g of powder from viburnum berries, lemongrass and reindeer antlers with adaptogenic, immune-stimulating and anti-stress effects, given their permissible dose for the human body, followed by cooling and molding .

Example 3

To obtain functional caramel, sugar-syrup is boiled, a caramel mass is obtained, in which flavoring substances are added, for which 100 g of plant material is taken in the form of fresh, ripened berries of viburnum and lemongrass and 5 g of animal raw material - reindeer antlers, peeled from skin, berries and antlers are subjected to separate infusion in a 45% aqueous-alcoholic solution for 3 days at a temperature of 18 ° C with periodic stirring, filtration, and the resulting aqueous-alcoholic extracts are stored at a temperature of 18 ° C. The remaining bagasse from berries and antlers of the reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then 6 ml of water-alcohol are added to 100 g of caramel mass at the cooling stage t = 80 ° C extracts (one and a half milliliters from viburnum berries, antlers and three milliliters from schisandra berries) and 1.5 g of powder from viburnum berries, lemongrass and reindeer antlers with adaptogenic, immune-stimulating and anti-stress effects, taking into account their permissible dose for the human body, with subsequent cooling and molding .

Claims (1)

Method for the production of functional caramels, characterized in that it involves boiling sugar syrup, obtaining caramel mass, adding flavoring substances, for which 100 g of plant material is taken in the form of fresh ripened berries of viburnum and lemongrass and 5 g of animal material - antlers of the north deer, skinned, berries and antlers are subjected to separate infusion in a 45% aqueous-alcoholic solution for 3 days at a temperature of 18 ° C with periodic stirring, filtering, obtained water-alcohol extracts are stored at a temperature of 18 ° C, the remaining bagasse from berries and antlers of a reindeer is dried at a temperature of 40 ° C for 5-6 hours, crushed to a particle size of 0.1 mm, then in 100 g of caramel mass at the cooling stage t = 80 ° C add 6 ml of water-alcohol extracts (one milliliter of viburnum berries, antlers and 4 ml of magnolia vine berries) and 1.5 g of powder of viburnum berries, lemongrass and reindeer antlers, which have adaptogenic, immunostimulating and anti-stress action, given their allowable dose for the human body, with subsequent cooling and molding.