RU2428045C1 - Two-layered confectionary product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The two-layered confectionary product represents a moulded body consisting of two layers taken at a ratio of 1:1. The first layer consists of sugar, molasses, condensed whole milk, a vegetable fat, culinary salt, an emulsifier and "Caramel" flavouring agent. The second layer includes sugar, molasses, condensed whole milk, a vegetable fat, cocoa powder, vanillin, an emulsifier and water. The components are taken at the specified ratio. The product may be coated with chocolate glase.

EFFECT: invention allows to produce a two-layered confectionary product with improved organoleptic properties combining milk and milk-and-chocolate tastes, with long storage life and without structure stratification.

2 cl, 1 dwg, 2 tbl

Description

The claimed invention relates to the food industry, in particular to the confectionery, and can be used in the technology for the preparation of confectionery products in order to expand the range of finished products with improved organoleptic properties.

The confectionery product is known from the prior art, consisting of two layers made of candy masses, with one layer made of jelly mass containing the following components: granulated sugar, molasses, pectin, sodium citrate, citric acid, lemon flavor, flavor "Cream", water, and the other layer is made from a candy mass of custard aerated praline containing components of the semi-finished praline, granulated sugar, molasses, sorbitol, edible salt, dry egg white, dry milk protein, vanillin, water. The ratio of the layers of the housing, respectively, is (1.0-1.2) :( 2.0-2.2) (see RF patent for the invention No. 2325071 "Confectionery two-layer product", filing date 12/27/2006, published 05.27. 2008).

The disadvantages of the known confectionery products are the instability of the shape of the case due to the presence of a jelly layer that is easily destroyed not only during transportation and shock loads, but also during storage, as well as the limited shelf life and reduced product quality during storage, associated, in particular, with the detachment of one layer, for example jelly, from another.

In addition, a known composition for the preparation of two-layer sweets, containing a whipped mass for the preparation of the first layer of the body of sweets, including sugar syrup with a gelling additive and egg white, milk mass for the preparation of the second layer of the body of sweets, including granulated sugar, condensed milk and alcohol-containing flavoring and chocolate glaze, while the ratio of the whipped and milk masses is maintained equal to (3: 4) - (2.5: 3.5), the whipped mass additionally contains condensed milk, butter, citric acid and mi . Further essence, as the gelling additive agar syrup, and the syrup as a syrup with a moisture content of 80-82%, as weight of lactic alcohol-containing brandy flavor and alcohol, with the following ratio of components, wt%:

for cooking whipped mass:

Sugar syrup 17-19 Agar 0.15-0.153 Egg white 1.95-1.97 Condensed milk 3.36-3.4 Butter 7.0-7.1 Lemon acid 0.07-0.071 Almond essence 0.028-0.029

for the preparation of milk mass:

Granulated sugar 16.3-16.34 Condensed milk 27.3-27.4 Cognac 1.7-1.8 Alcohol 0.82-0.83 Chocolate glaze rest.

The closest technical solution is a confectionery product, consisting of two layers made of candy masses, while one layer is made of candy mass of custard aerated praline, containing at a given ratio the semi-finished mass of praline, granulated sugar, molasses, sorbitol, edible salt, whipped an agent in the form of dry egg white or a mixture of dry egg white and dry milk protein, vanillin, water. Another layer is made of a mass of soft caramel containing, at a given molasses ratio, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, food salt, flavoring. The ratio of the layers of the housing, respectively, is (2.0-2.2) :( 1.0-1.2) (see RF patent for the invention No. 2336714 "Confectionery two-layer product", filing date 12/26/2006, published October 27, 2006. 2008).

The disadvantages of the known technical solutions is the limited shelf life due to the use in the composition of proteins, including egg and milk. In addition, the product has an unstable body shape, containing a layer made of whipping filling, which is destroyed and deformed during transportation and storage, which leads to a decrease in consumer properties of confectionery products.

The technical result, to which the claimed invention is directed, is to expand the range of finished confectionery while ensuring high organoleptic characteristics and properties by giving a new, original, spicy taste.

The specified technical result is achieved by the fact that in the well-known confectionery two-layer product, which is a molded case, consisting of two layers made of candy masses and taken at a certain ratio, while the first layer includes molasses, whole condensed milk, vegetable fat, salt food, flavoring, and the second layer includes granulated sugar, molasses, cocoa powder, vegetable fat, food salt, vanillin and water, according to the invention, the ratio of the layers of the body is maintained 1: 1, while he first layer additionally contains sugar, emulsifier and water, and used as a flavoring flavor "caramel", with the following component ratio, wt.%:

Sugar 30.0-31.5 Syrup 25.0-26.1 Whole condensed milk 28.8-29.8 Vegetable fat 12.6-13.6 Food salt 0,1-0,12 Emulsifier 0.8-0.82 Fragrance "Caramel" 0.09-0.1 Water rest,

and the composition of the second layer additionally introduced condensed milk and an emulsifier in the following ratio of components, wt.%:

Sugar 28.8-29.4 Syrup 26.5-27.0 Whole condensed milk 26.0-27.3 Vegetable fat 12.5-13.5 Cocoa powder 2.6-2.7 Vanillin 0.04-0.05 Emulsifier 0.7-0.8 Water rest.

The composition of both layers of the claimed confectionery product additionally introduced an emulsifier necessary for the creation and stabilization of food dispersed systems. In addition, the emulsifier determines the consistency of the food product, its plastic properties, viscosity and a feeling of "fullness" in the mouth. The emulsifier enhances the process of structure formation of the layers of the body and gives the body of the confectionery product a stable shape.

The use of Caramel flavoring gives the product a piquant original taste and new organoleptic properties, which distinguishes the claimed product from the known ones and expands the range of products for this purpose.

Due to the use in both layers of compositions similar in components, different in the introduction of original additives, the product has homogeneous, with the finest taste sensations properties that do not have sharp mixing.

In addition, the introduction into one of the layers of cocoa powder allows you to visually separate the layers of the body and helps to increase the presentation of the product.

In addition, a two-layer confectionery product can be coated with chocolate icing, while expanding organoleptic properties by obtaining a new taste that combines shades of milk and milk chocolate. In addition, the glaze gives the body a more stable shape and increases the shelf life of the product.

Technical solutions that coincide with the totality of the essential features of the claimed invention have not been identified, which allows us to conclude that the claimed invention meets such a patentability condition as “novelty”.

The claimed essential features that predetermine the receipt of the specified technical result, do not explicitly follow from the prior art, which allows us to conclude that the claimed invention meets such a patentability condition as "inventive step".

The patentability condition "industrial applicability" is confirmed by the example of a specific implementation.

The invention is illustrated in the drawing, which shows a confectionery two-layer product.

The confectionery product consists of a layer 1 formed from a milk mass and a layer 2 formed from a milk chocolate mass.

The invention is confirmed by examples of specific performance.

The following ingredients are used for the manufacture of a two-layer confectionery: granulated sugar, GOST 21-94; cocoa powder, TU 9125-001-54031712-03; starch syrup, GOST R 52060-2003; vegetable fat, TU 9142-027-13870642-2006; Condensed whole milk with sugar, GOST 2903-78; food salt, GOST 13830-97; Caramel flavoring, TU 9154-011-00333204-98; vanillin, State Registration Certificate No. 77.99.27.9.U.2680.3.09; emulsifier, State Registration Certificate No. 77.99.9.U.46.1.05; chocolate coating, OST 10-093-87; chocolate coating, TU 9125-005-13388514-03.

The preparation of the mass for the milk layer is carried out in an open digester equipped with steam heating and a stirrer, in which water is added in the amount of 50% of the granulated mass of granulated sugar, granulated sugar is loaded, after which the components are mixed. Steam heating of the boiler is included, while the steam pressure is 0.05-0.2 MPa. After the sugar syrup has boiled, condensed milk, molasses, vegetable fat are added to the boiler and the resulting mixture is boiled. A few minutes before being ready, an emulsifier is added to the mass. At the end of boiling add the flavor of "Caramel". The readiness of the candy mass is determined by temperature. The temperature of the finished milk mass is 116 ° C, the humidity is 8.0 (+1.0; -0.5)%.

The compositions of the candy mass for the milk layer are shown in table 1.

Table 1 No. p / p Component Composition, wt.% one 2 3 one. Sugar 30,0 30.75 31.5 2. Syrup 25.5 26.1 25.0 3. Whole condensed milk 29.0 28.8 29.8 four. Vegetable fat 13.6 13.1 12.6 5. Food salt 0.1 0.12 0.1 6. Emulsifier 0.81 0.80 0.82 7. Fragrance "Caramel" 0.01 0.09 0,095 8. Water 0.98 0.34 0.08

Simultaneously with the preparation of the milk mass, the milk-chocolate mass is separately prepared, while the process of preparing this candy mass is similar to the above process, namely, in an open cooking boiler with steam heating and equipped with a stirrer, fill in water in an amount of 50% by weight of the granulated sugar. The vapor pressure is 0.05-0.2 MPa. After the sugar syrup boils, condensed milk, molasses, vegetable fat, cocoa powder are added to the boiler. The mass is boiled. An emulsifier is added a few minutes before the end of the process, and vanillin is added at the end of boiling. The temperature of the finished milk-chocolate mass is 114 ° С, the humidity is 8.0 (+1.0; -0.5)%.

The compositions of the candy mass for the milk-chocolate layer are shown in table 2.

table 2 No. p / p Component Composition, wt.% one 2 3 one. Sugar 28.8 29.1 29.4 2. Syrup 27.0 26.5 26.75 3. Whole condensed milk 27.15 27.3 26.0 four. Vegetable fat 13.0 12.5 13.5 5. Emulsifier 0.75 0.80 0.70 6. Vanillin 0.05 0.04 0,045 7. Cocoa powder 2.6 2.7 2.65 8. Water 0.65 1.06 0.95

The resulting masses, milk and milk-chocolate, are poured in two layers into the frames provided for this, while the condition of the ratio of the mass of the layers is 1: 1. Then the molded two-layer candy mass stand in the room for 8-10 hours, after which it is cut and transferred to the wrapping and packaging. The wrapping of the finished confectionery is carried out in at least two ways, for example, using the EY-4 wrapping machine, wrapping it in a “torsion”, or using a filling machine, for example, Linepak-F3, on which each product is individually wrapped - a joint of two seams parties.

The inventive confectionery two-layer product has improved organoleptic properties due to a new taste with a new unique gamut of taste, combining milk and milk-chocolate flavors, an increased shelf life without delamination of the structure, and also expands the range of finished products for this purpose.

Claims (2)

1. A two-layer confectionery product, which is a molded case, consisting of two layers taken at a certain ratio and made of candy masses, while the first layer includes molasses, whole condensed milk, vegetable fat, edible salt, flavoring, and the composition the second layer includes granulated sugar, molasses, cocoa powder, vegetable fat, vanillin and water, characterized in that the ratio of the layers of the body support 1: 1, while the first layer additionally contains sugar, emulsifier and water, and as aroma tizatora use "caramel" flavor in the following ratio, wt.%:
Sugar 30.0-31.5 Syrup 25.0-26.1 Whole condensed milk 28.8-29.8 Vegetable fat 12.6-13.6 Food salt 0,1-0,12 Emulsifier 0.8-0.82 Fragrance "Caramel" 0.09-0.1 Water Rest,
and the composition of the second layer additionally introduced condensed milk and an emulsifier in the following ratio of components, wt.%:
Sugar 29.4-30.0 Syrup 27.0-27.5 Whole condensed milk 26.5-27.8 Vegetable fat 12.5-13.5 Cocoa powder 2.6-2.7 Vanillin 0.04-0.05 Emulsifier 0.7-0.8 Water Rest 2. Confectionery two-layer product according to claim 1, characterized in that it is coated with chocolate icing.

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