RU2446700C2 - Toffee production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used in sugar confectionery goods production. According to the method at first one mixes fructose with powdered milk in a boiling apparatus. The produced mixture is dissolved in water taken in amount of 30-35 wt % of the mixture weight with gradual heating of the produced solution to a temperature of 115-120°C with continuous mixing. One introduces into the solution molasses heated up to 65-75°C, the melted fat component and an emulsifier. The produced mixture emulsification is performed during 3-5 minutes. Then the mixture is boiled down to a temperature of 132-136°C until the dry substances content in the mixture is 94-95%. The produced mass is cooled to a temperature of 90-92°C. A flavouring agent is introduced into the mass. The mass is moulded in the form of individual goods which are wrapped in the moulding-wrapping device at specified choice of the components ratio.

EFFECT: invention ensures expansion of the range of preventive purpose toffees with dietary and diabetic properties by reduction of the carbohydrates and calorie content and the toffee quality improvement.

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 prescription 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. - Moscow-Leningrad : Pishchepromizdat, 1940, p. 619-620).

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

The objective of the invention is to expand the assortment of iris for preventive purposes with dietary and diabetic properties and improve the quality of iris.

To achieve this goal, the method of producing iris involves mixing fructose with milk powder, dissolving the resulting mixture in water, taken in an amount of 30-35 wt.% By weight of the mixture, while gradually heating the resulting solution to a temperature of 115-120 ° C and constant stirring, making it molasses, heated to 65-75 ° C, molten fat component and emulsifier, emulsification of the mixture for 3-5 minutes, boiling it to a temperature of 132-136 ° C to a dry matter content of 94-95% in the mixture, cooling the mass to tempera tours 90-92 ° C, adding to the mass of flavoring, its molding and wrapping of products on a forming-wrapping unit, the next time the ratio between the components (wt. parts) is selected:

Fructose 16-21 Syrup 62-66 Powdered milk 9.5-10 Fat component 10-10.5 Emulsifier 0.15-0.2 Flavoring 0.1-0.2.

The fat component is predominantly butter.

As an emulsifier, a food phosphatide concentrate is used.

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 mass, its plasticity, and decrease 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, iris has an increased amount of fructose up to 21%, which increases the nutritional value of iris, because fructose is well absorbed and recommended for children. 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, since, according to doctors, fructose can be used by diabetics as a daily food component in the range of 0.5-1 g per 1 kg of human weight. The use of fructose in patients with diabetes mellitus can reduce the dose of insulin used by them.

It should be noted that fructose is one of the most effective monosaccharides that bind moisture, while the activity of water in a saturated solution of fructose is the lowest of all sugars. The use of fructose can reduce the activity of water in the product while maintaining a given humidity, which increases the shelf life of the product. The use of fructose prevents the recrystallization of sugars, which leads to poor quality - sandiness, loss of gloss on the surface of the product.

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

At the beginning, fructose is mixed with milk powder in a digester. Dissolve the resulting mixture in water, taken in an amount of 30-35 wt.% By weight of the mixture, with a gradual heating of the resulting solution to a temperature of 115-120 ° C and constant stirring. The molten fat component and emulsifier are introduced into the molasses solution, heated to 65-75 ° C. Emulsification of the resulting mixture is carried out for 3-5 minutes. Then the mixture is boiled to a temperature of 132-136 ° C until the solids content in the mixture is 94-95%. Cool the resulting mass to a temperature of 90-92 C. Add flavor to the mass. The mass is molded in the form of separate products and the products are wrapped on a forming-wrapping unit, the next time the ratio between the components (wt. Parts) is selected:

Fructose 16-21 Syrup 62-66 Powdered milk 9.5-10 Fat component 10-10.5 Emulsifier 0.15-0.2 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, fructose is mixed with milk powder in a digester. Dissolve the resulting mixture in water, taken in an amount of 30 wt.% By weight of the mixture, with the gradual heating of the resulting solution to a temperature of 115 ° C and constant stirring. The molten fat component and emulsifier are introduced into the molasses solution, heated to 65 ° C. Emulsification of the resulting mixture is carried out for 3 minutes. Then the mixture is boiled to a temperature of 132 ° C to a solids content of 94% in the mixture. Cool the resulting mass to a temperature of 90 ° C. Add flavor to the mass. The mass is molded in the form of separate products and the products are wrapped on a forming-wrapping unit, the next time the ratio between the components (wt. Parts) is selected:

Fructose 16, molasses 62, milk powder 9.5, fat component 10, emulsifier 0.15, flavor 0.1.

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

Example 2

At the beginning, fructose is mixed with milk powder in a digester. Dissolve the resulting mixture in water, taken in an amount of 35 wt.% By weight of the mixture, by gradually heating the resulting solution to a temperature of 120 ° C and constant stirring. The molten fat component and emulsifier are introduced into the molasses solution, heated to 75 ° C. Emulsification of the resulting mixture is carried out for 5 minutes. Then the mixture is boiled to a temperature of 136 ° C until the solids content in the mixture is 95%. Cool the resulting mass to a temperature of 92 ° C. Add flavor to the mass. The mass is molded in the form of separate products and the products are wrapped on a forming-wrapping unit, the next time the ratio between the components (wt. Parts) is selected:

Fructose 21, molasses 66, milk powder 10, fat component 10.5, emulsifier 0.2, flavor 0.2.

Claims (4)

1. A method of producing iris, characterized in that it involves mixing fructose with milk powder, dissolving the resulting mixture in water, taken in an amount of 30-35 wt.% By weight of the mixture, while gradually heating the resulting solution to a temperature of 115-120 ° C and constant stirring, introducing molasses into it, heated to 65-75 ° C, molten fat component and emulsifier, emulsifying the resulting mixture for 3-5 minutes, boiling it to a temperature of 132-136 ° C to a dry matter content of 94-95 %, cooling the mass to a temperature 90-92 ° C, adding to the mass of flavoring, its molding and wrapping of products on a forming-wrapping unit, the next time the ratio between the components is selected, parts by weight:
fructose 16-21 syrup 62-66 powdered milk 9.5-10 fat component 10-10.5 emulsifier 0.15-0.2 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.