RU2482692C1 - Method for production of fondant sweet bodies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the filed of food industry, in particular, to its confectionary branch and may be used for sugar confectionery goods production. At first one prepares sugar fondant; for this purpose one prepares syrup of sugar sand, non- diastatic, unhopped malt extract manufactured of water extract of mature malted barley, taken in an amount of 9-12 wt % of the total sugar sand in the syrup, and water. Water is taken in an amount providing for the syrup moisture content equal to 18-22%. Then the syrup is boiled out at a temperature of 113-115°C until dry substances content is 18-20%. The syrup is subjected to fondant-formation; for this purpose sugar fondant is whipped with simultaneous cooling to 60-65°C. Then one performs subsequent kneading of the produced sugar fondant in the tempering machine. Into the fondant one introduces a mixture of apple and cinnamon flavouring agent in an amount of 0.15-0.2 wt % of the sugar fondant 15 -20 minutes before the final kneading out. At the end of kneading one introduces citric acid and ethyl alcohol. Then one performs moulding of the produced mass with moisture content equal to 10-14% by way of bodies casting into silicone moulds. The ratio of the apple and cinnamon flavouring agent in the mixture is within the range of (1:1)÷2.

EFFECT: invention is aimed at fondant sweets quality improvement and storage life enhancement.

2 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 preparing fondant candy mass, which involves mixing the recipe components, boiling them and knocking in a lipstick machine with simultaneous cooling (G. Marshalkin "Technology of confectionery", M., Food industry, 1978, p.14, 271-272) .

The disadvantage of this method is that in the mass during processing irreversible plastic deformations occur, which causes difficulties in molding the mass in the form of separate products.

The closest analogue to the claimed method is a method for the production of fondant candy shells, which provides for adding malt extract with a moisture content of 32-38% in the amount of 0.3-0.5% to the total mass of sweets in sugar or milk lipstick and mixing the mass for 40- 50 min to a density of 1.1-1.2 g / cm ³ . Then the remaining prescription components are introduced and the mass is further mixed until the components are completely distributed in the mass. The finished candy mass is fed to the molding jigging. Cases of sweets are cooled and served on a wrapper SU 1697688 A1, 12/15/1991.

The disadvantage of this method is that the candies obtained by this technology are not of good quality in terms of the uniformity of their structure with the formation of a coarse crystalline structure with a crystal size of 20 microns or more. At the same time, the shelf life of sweets is no more than three months.

The task of the invention is to improve the quality of fondant sweets and increase the shelf life.

To achieve this goal, a method for the production of fondant candy cases, involving the preparation of sugar fondant, including the preparation of syrup from granulated sugar, non-diastatic, un hopped malt extract, made from an aqueous extract of mature malted barley, taken in an amount of 9-12 wt.% Of the total sugar sand in the syrup, and water taken in an amount providing a syrup moisture of 18-22%, followed by boiling the syrup at a temperature of 113-115 ° C to a dry matter content of 18-20%, its lipstick mixing, including churning at a temperature of 60-65 ° С and subsequent kneading of the obtained sugar fondant in a tempering machine, introducing a mixture of apple and cinnamon flavoring in an amount of 0.15-0.2 wt. into the fondant 15-20 minutes before final kneading % by weight of sugar fondant, after which at the end of kneading citric acid and ethyl alcohol are added and then the resulting mass is molded with a moisture content of 10-14% by casting the bodies into silicone molds.

In this case, it is preferable to select the ratio in the mixture of flavoring and cinnamon in the range (1: 1) ÷ 2.

The technical result achieved by the proposed method is that in the production of fondant sweets with the selection of just such technology and components, their structure is improved in terms of dispersion uniformity up to 9-10 microns. This technology eliminates the formation of a coarse crystalline structure containing a crystal size of 20 microns or more. The combined use of malt extract and cinnamon provides moisture adsorption and eliminates the drying of sweets. The shelf life of sweets reaches 5 months. In addition, the combined introduction of malt extract according to this technology and cinnamon gives the candies a specific spicy flavor and cinnamon smell caused by essential oil and other volatile components other than traditional sweets.

This technology of fondant sweets provides the possibility of casting them into silicone molds.

This creates the original spicy "oriental" taste and aroma of sweets.

Characterization of a non-diastatic un hopped malt extract made from mature malted barley, from an aqueous essence of mature malted barley with the addition of hop extract. Maltax 10, is available on the Internet at dom-pivo-36.narod2.ru> solodovie_ekstrakti /.

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

Sugar fondant is first prepared. Why pre-prepare syrup from granulated sugar, non-diastatic, un hopped malt extract, made from an aqueous extract of mature malted barley, taken in an amount of 9-12 wt.% Of the total mass of granulated sugar in the syrup, and water taken in an amount that provides humidity syrup 18-22%, followed by boiling the syrup at a temperature of 113-115 ° C to a solids content of 18-20%. Subject it to lipstick, for which they knock down sugar lipstick while cooling it to a temperature of 60-65 ° C. Then carry out the subsequent kneading of the obtained sugar lipstick in a tempering machine. A mixture of apple and cinnamon flavoring is introduced into the lipstick 15-20 minutes before the final kneading in the amount of 0.15-0.2 wt.% To the weight of sugar lipstick. At the end of kneading, citric acid and ethyl alcohol are added. Then, the resulting mass is molded with a moisture content of 10-14% by casting the bodies into silicone molds.

The ratio in the mixture of flavor and cinnamon is selected in the range (1: 1) ÷ 2.

Specific examples of the method

Example 1

Sugar fondant is first prepared. Why pre-cooked syrup from granulated sugar, a malt extract obtained from non-diastatic un hopped, made from an aqueous extract of mature malted barley in the amount of 9 wt.% Of the total mass of granulated sugar in syrup and water. Water is taken in an amount providing a syrup moisture of 22%. Then boil the syrup at a temperature of 115 ° C to a solids content of 20%. Subject it to lipstick, for which they knock down sugar lipstick while cooling it to a temperature of 65 ° C. Then carry out the subsequent kneading of the obtained sugar lipstick in a tempering machine. A mixture of apple and cinnamon flavoring is introduced into the lipstick 20 minutes before the final kneading in the amount of 0.2 wt.% To the weight of sugar lipstick. At the end of kneading, citric acid and ethyl alcohol are added. Then, the resulting mass is molded with a moisture content of 14% by casting the bodies into silicone molds.

The specific composition of fondant used for the preparation of fondant sweets, wt. hours

Granulated sugar 65.38 Malt extract 8.2 Citric Acid 0.11 Alcohol 26.16 Apple Cinnamon Flavor 0.15

Example 2

Carry out, as in example 1.

Only the amount of malt extract is taken in the amount of 12 wt.% Of the total mass of granulated sugar in the syrup. Water is taken in an amount providing a syrup moisture of 18%. The syrup is boiled at a temperature of 113 ° C to a solids content of 18%. Cooling the syrup during lipstick formation is carried out to a temperature of 60 ° C. A mixture of apple and cinnamon flavoring is introduced into the lipstick 15 minutes before the final kneading in the amount of 0.15 wt.% To the weight of sugar lipstick. At the end of kneading, citric acid and ethyl alcohol are added. Then, the resulting mass is molded with a moisture content of 10% by casting the bodies into silicone molds.

The specific composition of fondant used for the preparation of fondant sweets, wt. hours

Granulated sugar 66.34 Malt extract 7.2 Citric Acid 0.10 Alcohol 26.16 Apple Cinnamon Flavor 0.2

The fondant obtained by this method has the necessary structural and mechanical properties, it does not absorb excess moisture and does not dry out for a long time, so that it can be molded into silicone molds.

Claims (2)

1. A method for the production of fondant candy shells, which includes the preparation of sugar fondant, including the preparation of syrup from granulated sugar, non-diastatic, un-hopped, malt extract made from an aqueous extract of mature malted barley, taken in an amount of 9-12 wt.% Of the total mass of granulated sugar syrup, and water taken in an amount providing a syrup moisture of 18-22%, followed by boiling the syrup at a temperature of 113-115 ° C to a solids content of 18-20%, its lipstick formation, including churning when od cooling to a temperature of 60-65 ° C and then kneading the obtained sugar fondant in a tempering machine, introducing a mixture of apple and cinnamon flavoring in the amount of 0.15-0.2 wt.% sugar to the fondant for 15-20 minutes before final kneading lipstick, after which at the end of kneading make citric acid and ethyl alcohol and then carry out the molding of the resulting mass with a moisture content of 10-14% by casting the bodies in silicone molds. 2. The method according to claim 1, characterized in that the ratio in the mixture of apple and cinnamon flavoring is selected in the range (1: 1) ÷ 2.