RU2490925C2 - Sweet with jelly body with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. One proposes a jelly sweet with filling. The sweet contains a body made of a jelly mass including a gelling agent, sugar sand, molasses, a flavouring agent, cocoa powder, the gelling agent represented by pectin or agar or carageenan, at the following initial components ratio, wt %: sugar sand - 35.0-45.0, molasses - 50.0-61.5, pectin or agar or carageenan - 1.8-2.8, cocoa powder - 2.0-7.0, flavouring agent - 0.2-0.35. The sweet contains filling in the form of liquid caramel made of condensed whole milk, molasses, sugary substances, a fat component, a water-retaining component, lecithin, culinary salt, a gelling agent, a flavouring agent, the water-retaining component represented by sorbitol or fructose, at the following initial components ratio, wt %: molasses - 31.0-35.00, sorbitol or fructose - 0.05-0.15, fat component - 6.0-8.0, condensed whole milk - 38.0-42.0, lecithin - 0.5-0.8, culinary salt - 0.3-0.5, gelling agent - 0.2-0.5, sugary substances - 16.0-18.0, flavouring agent - 0.1-0.5. Alternatively, the sweet contains a jelly filling made of sugar, molasses, a gelling agent, a colouring agent, citric acid, sodium citrate, a flavouring agent, the gelling agent represented by pectin or agar or carageenan, at the following initial components ratio, wt %: sugar - 40.0-65.0, molasses - 30.0-58.00, pectin or agar or carageenan - 0.5-2.5, colouring agent - 0.5-1.0, citric acid - 0.01-0.5, sodium citrate - 0.1-0.7, flavouring agent - 0.15-0.5. The sugary substances (in the composition of the filling in the form of liquid caramel) are represented by sugar or molasses or fructose or glucose or sugar syrup or molasses or fructose or glucose or their mixture.

EFFECT: invention allows to expand the range of confectionary products, produce sweets with increased storage life, enhance shape stability, reduce probability of the product integrity damage, in particular, in the process of the filling pouring into the body and sweets wrapping, reduce the product caloric content, improve its organoleptic properties, reduce production harmfulness and content of harmful substances in the ready product.

4 cl, 4 tbl, 5 ex

Description

The field of technology.

The invention relates to the confectionery industry, in particular to candy products made from jelly mass with filling.

Analogs

Known jelly mass for sweets, consisting of gelling starch, granulated sugar, molasses, agar-agar gelling agent, citric acid and flavoring (RF patent No. 2264123, IPC A23G 3/00, publ. 20.11.2005).

The production method of this jelly mass is quite laborious due to the difficult preparation of the gelling agent, because of the need to increase the temperature during the transition from boiling the gelling agent solution (108-110 ° C) to boiling the gelling agent with molasses (114-115 ° C). In addition, in the preparation of the jelly mass, a mixture of gelling starch with expensive raw materials, agar, is used, which increases the cost of production.

A technical solution is known, devoid of the disadvantages of the previous method, aimed at obtaining a jelly candy body without using an acidic medium to obtain jelly, which allows to obtain a jelly candy body with a creamy milk taste, thereby expanding the range of confectionery products.

Jelly candy body is obtained by mixing a sugar-containing mixture with a pectin-containing mixture. A pectin-containing mixture is obtained by knocking down the components of pectin, granulated sugar and water until the pectin is completely dissolved, and as a sugar-containing mixture, a mixture of molasses, granulated sugar and water or syrup with a moisture content of 16-20% obtained by boiling granulated sugar, molasses and water. These mixtures are boiled to a temperature of 105-107 ° C, after which the mass is mixed with food coloring, while these components of the mass for the preparation of sweets are taken in the following ratio, wt.%:

Syrup 26.82-38.95 Granulated sugar 29.42-32.14 Pectin 1.85-2.15 Food coloring 0.3-0.35 Water rest

with the introduction of a boiled mass of flavoring in an amount of 0.13-0.15 wt.% of the total candy mass (RF patent No. 2391854, IPC A23G 3/34, publ. 06/20/2010).

The disadvantage of the analogue is the limited taste possibilities due to the lack of filling in the jelly case. The introduction of the filling inside the jelly body requires the creation of a filling with a density almost equal to the density of the body.

Known jelly candies with a filling containing a body made of a jelly mass containing pectin, granulated sugar, molasses, flavoring, coloring, flavoring agents and a filling located therein made of a material containing whole condensed milk, molasses, fat component, sorbitol , invert syrup, monoglycerides, food salt, flavor in the following ratio of components, wt.%:

Whole condensed milk 31.45-35.41 Fat component 8.98-10.86 Sorbitol 5.98-7.51 Invert syrup 6.01-6.87 Food salt 0.60-0.70 Monoglycerides 0.75-0.88 Flavoring 0.3 Syrup Rest

while the jelly mass for the execution of the body additionally contains water and propylene glycol, and as flavoring additives it contains caramelized sugar, as a colorant - food coloring titanium dioxide in the following ratio, wt.%:

Syrup 36.12-39.94 Granulated sugar 30.14-32.86 Pectin 1.46-2.13 Caramelized Sugar 0.38-0.46 Propylene glycol 0.95-0.99 Food coloring 0.45-0.50 Flavoring 0.12-0.14 Water Rest

(RF patent No. 2395999, IPC A23G 3/36, publ. 08/10/2010).

The disadvantages of the known jelly candy are its high calorie content due to the content of the fat component in the filling in the amount of 8.98-10.86 wt.%, The dissolution of the dye (titanium dioxide) in propylene glycol.

Propylene glycol (food supplement E1520) is a colorless, viscous liquid with a weak characteristic odor obtained by sublimation of petroleum products. Propylene glycol has hygroscopic properties, non-toxic. In the food industry it is used as an emollient, water-retaining and dispersing agent. However, production in which propylene glycol is used in an unpressurized state is harmful, since prolonged inhalation of its vapors adversely affects the body: the penetration of this substance through the skin leads to degenerative changes in the kidneys and liver.

In addition to high calorie content, a high content of the fat component leads to an increased content of trans isomers. Fats used in the confectionery industry are obtained by processing natural plant materials, in the process of which transisomers are inevitably formed. The World Health Organization (WHO) in 2003 recommended reducing the consumption of transisomers to 1% of total energy products. WHO also recommended amendments to existing regulations requiring food manufacturers to label products to indicate the presence of trans isomers in fats for the confectionery and bakery industry. Particularly stringent measures are required by WHO to introduce in relation to fats for baby food or foods that are often consumed by children: by setting the upper limit for transisomers to 1% instead of the previous limit of 3%.

The technical result of the claimed invention is to increase the shelf life, increase the shape stability of the case, reduce the likelihood of violating the integrity of the case, including the process of pouring the filling into the case and wrapping sweets, reducing the calorie content of the product, improving its organoleptic properties, expanding the range of confectionery products, reducing the harmfulness of production and the content of harmful substances in products.

The increase in shelf life is achieved due to the optimal ratio of the amount of pectin and molasses in the filling and in the body. At the same time, this ratio provides an increase in the shape stability of the case, a decrease in the likelihood of violating the integrity of the body, including due to the optimal viscosities when filling the filling into the body and due to the optimal densities when wrapping sweets. The shape stability of the case is also ensured by the fact that the filling injected into the jelly body, due to the optimal ratio of the density of the filling and the body, forms an ellipsoid of revolution, the axis of symmetry of which is aligned with the axis of intersection of the horizontal and vertical planes of symmetry of the body (i.e., the filling is located in the middle of the body).

Expanding the assortment of confectionery products is achieved by pouring sweets into the jelly case along with a filling such as liquid caramel of jelly fillings, the density of which almost reaches the density of the jelly case, resulting in new flavor combinations.

The technical result is achieved by the fact that the jelly candy with the filling contains a body made of a jelly mass including a gelling agent, granulated sugar, molasses, flavoring, cocoa powder, with pectin or agar or carrageenan being used as a gelling agent in the following ratio starting components in wt.%:

granulated sugar 35.0-45.0 syrup 50.0-61.5 pectin or agar or carrageenan 1.8-2.8 cocoa powder 2.0-7.0 flavoring 0.2-0.35

and a filling in the form of liquid caramel made from whole condensed milk, molasses, sugars, a fat component, a water-retaining component, lecithin, a food salt, a gelling agent, a flavoring agent, while sorbite or fructose is used as a water-retaining component in the following ratio of starting components, wt .%:

syrup 31.0-35.00 sorbitol or fructose 0.05-0.15 fat component 6.0-8.0 whole condensed milk 38.0-42.0 lecithin 0.5-0.8 food salt 0.3-0.5 gelling agent 0.2-0.5 sugary substances 16.0-18.0 flavoring 0.1-0.5

or a jelly filling made of sugar, molasses, gelling agent, dye, citric acid, sodium citrate, flavoring, while pectin, or agar, or carrageenan is used as the gelling agent in the following ratio of components in wt.%:

sugar 40.0-65.0 syrup 30.0-58.00 pectin or agar or carrageenan 0.5-2.5 dye 0.5-1.0 citric acid 0.01-0.5 sodium citrate 0.1-0.7 flavoring 0.15-0.5

In this case, sugar, or molasses, or fructose, or glucose, or sugar syrup, or molasses, or fructose, or glucose, or a mixture thereof, can be used as sugar substances in the composition of the filling in the form of liquid caramel.

When used in a jelly filling as carrageenan gelling agent, the following ratio of the starting components, wt.%: Is preferred for the jelly filling:

sugar 40.0-45.0 syrup 51.6-58.0 carrageenan 0.5-1.0 dye 0.5-1.0 citric acid 0.2-0.5 sodium citrate 0.1-0.4 flavoring 0.158-0.5

When used in jelly filling as a pectin gelling agent, the following ratio of starting components, wt.%: Is preferred for jelly filling:

sugar 55.3-65.0 syrup 30.3-40.0 pectin 1.5-2.5 dye 0.5-1.0 citric acid 0.01-0.02 sodium citrate 0.3-0.7 flavoring 0.15-0.5.

In addition to the above advantages, the claimed invention, when filling in the form of liquid caramel with a significant content of condensed milk (38.0-42.0 wt.%) When boiled for a long time without the use of dyes and flavors, acquires an intense color and taste of iris. The use of sorbitol allows to increase the resistance of the product against drying, sugaring.

Other than in the prototype, the percentage of pectin in the body of the candy provides a more form-resistant body, painted with brown cocoa powder. Introduction to the recipe of cocoa powder allows you to give the finished product the taste and aroma of cocoa.

The use of carrageenan as a gelling agent in the jelly filling leads to the fact that the filling structure becomes close to the body structure, therefore, the amount of carrageenan is near the lower limit of the gelling agent.

In the filling in the form of liquid caramel, as a gelling agent can be used both a gelling agent based on animal protein (gelatin) and gelling agents obtained from vegetable hydrocarbons (carrageenan, agar, pectin), which does not lose gelling properties when heated above 100 ° C.

DETAILED DESCRIPTION OF THE INVENTION

The implementation of the claimed invention includes the following stages of production:

- preparation of raw materials for production;

- preparation of candy masses;

- molding candy masses by casting into starch;

- standing of the buildings, selection from starch, cleaning;

- processing of candy cases;

- wrapping, packing and packaging.

The raw materials enter the workshop after checking it for the presence of foreign objects. Starch used as molding material for casting candy masses is cleaned of impurities, including metal detectors - from metal, dried and filled in trays.

Sugar and icing sugar, used directly in the production without dissolution, are sifted, the syrup is filtered.

Molasses and condensed milk are filtered with pre-heating (condensed milk to a temperature of 40 ° C) to reduce viscosity.

Food colorings after dissolution are filtered.

Acid solutions or liquid acids, as well as salt solution, dissolution syrup are also filtered. Dry citric acid is sieved.

Preparation of syrup and syrup is carried out as follows: a mixture of water, sugar and molasses is mixed and partially boiled at a heating steam pressure of 1-3 kgf / cm ² . Then the mixture is pumped into a vacuum apparatus of periodic action, where it is boiled at a heating steam pressure of 2-4 kgf / cm ² and a vacuum of 0.7-0.9 mm Hg Ready syrup with a solids content of 78 ± 2% is pumped into the supply tank. The content of reducing substances in the syrup should be 4-6%.

The pectin solution is prepared in a heated mixer equipped with a stirrer. Powdered pectin is thoroughly mixed with sugar in a predetermined ratio. 7-9 parts water relative to pectin is poured into a mixer with a stirrer from a measuring unit, and a mixture of pectin with sugar is poured out. In the shirt of the mixer serves steam pressure of 1.5-2.0 kgf / cm ² . Heating is carried out with constant stirring, until pectin is completely dissolved.

Then this solution is pumped to prepare a prescription mixture, which is prepared as follows. A solution of pectin, sugar-syrup syrup, molasses, cocoa powder is loaded into the cooking equipment and boiled at a heating steam pressure of 2-3 kgf / cm ² until the dry matter content in the syrup is 60-70%. The finished recipe mixture is served in a rotary cooker of continuous operation for boiling at a heating steam pressure of 4-8 kgf / cm ² to a temperature of 106-110 ° C (humidity of the boiled mass is 21.5% -22.5%). The finished boiled mixture enters the storage tank.

The filling (soft caramel) is prepared as follows. Molasses are dosed in the cooking equipment, the sweetener is sorbitol, lecithin, and edible salt. The recipe mixture is mixed and a rotary piston metering pump is fed for boiling into a rotary cooker of continuous operation. At the same time, condensed milk is supplied from the storage tank to the brewing system by another rotary piston metering pump for milk.

Boiling is carried out in a rotary-type continuous-stage cooker at a heating steam pressure of 2-5 kgf / cm ² to a temperature of 111-114 ° C (humidity of the boiled mass is 15.0% -16.0%). The finished boiled mixture enters the storage tank.

When used as a moisture-retaining fructose, the filling in the form of soft caramel is prepared similarly. In cooking equipment, molasses, sweetener fructose, lecithin, edible salt are dosed. The recipe mixture is mixed and a rotary piston metering pump is fed for boiling into a rotary cooker of continuous operation. At the same time, condensed milk is supplied from the storage tank to the brewing system by another rotary piston metering pump for milk.

Boiling is carried out in a rotary-type continuous-stage cooker at a heating steam pressure of 2-5 kgf / cm ² to a temperature of 111-114 ° C (Humidity of the boiled mass is 15.0% -16.0%). The finished boiled mixture enters the storage tank.

Jelly filling is prepared as follows:

- Pre-cooked sugar syrup:

in the mixer load water, sugar, molasses according to the recipe. The mixture is stirred and partially boiled at a heating steam pressure of 1-3 kgf / cm ² . Then the mixture is pumped into a vacuum apparatus of periodic action, where it is boiled at a heating steam pressure of 2-4 kgf / cm ² and a vacuum of 0.7-0.9 mm Hg Ready syrup with a solids content of 78 ± 2% is pumped into the supply tank. The content of reducing substances in syrup is 4-6%.

When using carrageenan as a gelling agent, its solution is prepared in a heated mixer equipped with a stirrer. Powdered carrageenan is thoroughly mixed with sugar and sodium citrate in a ratio of 1: 4: 0.4. 15-25 parts water relative to carrageenan is poured into a mixer with a stirrer from a measuring unit, and a mixture of carrageenan with sugar and sodium citrate is poured. In the shirt of the mixer serves steam pressure of 1.5-2.0 kgf / cm ² . Heating is carried out with constant stirring, until the carrageenan is completely dissolved and then this solution is pumped to prepare the recipe mixture.

The following is loaded into cooking equipment: carrageenan solution, sugar-syrup syrup, molasses, dye solution and boiled at a heating steam pressure of 2-3 kgf / cm ² until the dry matter content in the syrup is 60-70%. The finished recipe mixture is pumped into a storage tank with a stirrer.

From the storage tank, the recipe mixture is fed into a rotary type continuous cooker for boiling at a heating steam pressure of 4-8 kgf / cm ² to a temperature of 106-110 ° C (humidity of the boiled mass is 21.5% -22.5%). The finished boiled mixture enters the storage tank.

When using pectin as a gelling agent, the preparation of a jelly filling is carried out in a similar way. Powdered pectin is thoroughly mixed with sugar and sodium citrate in a ratio of 1: 4: 0.2. In a mixer with a stirrer from a measuring device, 7-9 parts of water are poured by volume relative to pectin and a mixture of pectin with sugar and sodium citrate is poured. In the shirt of the mixer serves steam pressure of 1.5-2.0 kgf / cm ² .

The molding of candy masses by casting into starch is as follows. The finished boiled mixture from the storage tank through a heated pipeline is fed into the bunker of the mogul installation. Using a metering pump, a prescription amount of aromatic substances and dye solutions is dosed synchronously, depending on the volume of the supplied mass, into the pipeline. In the pipeline and the hopper of the mogul installation, different temperatures are maintained in accordance with the types of jelly mass on pectin: 100-110 ° C, soft caramel: 80-90 ° C. From the bunker of the Mogul installation, boiled flavored masses are cast through a multi-nozzle depositor (one-shot method) into trays with starch (starch temperature should be 28-35 ° С, humidity 6.0-7.5%), in which they were previously formed cells of a certain shape. The percentage of filling in the body is 18-35%.

Trays with candy masses are cooled and then allowed to stand for 12-36 hours at an air temperature of 15-18 ° C and a relative humidity of not more than 75.0%.

The moisture content of the semi-finished product after curing: jelly mass (case): 20.0-22.0%, soft caramel (filling): 14.0-16.0%, jelly filling - 19.0-22.5%.

After the product in the trays, a dusting step is carried out, at which approximately 90% of the starch is removed from the surface of the products by turning the trays over. The final cleaning of products is carried out using thin air jets directed by rapidly rotating rotors on top of the products so that each product is sequentially treated with an air stream at short intervals.

Using a suction die, a reduced pressure is created inside the machine chamber to prevent starch dust from escaping from the unit.

Starch is automatically fed into a recirculation device, in which it first passes through a sieve to remove particles of the hardened mass, and then through a drying apparatus.

After the blowing device, the products in a straight line are removed from the machine and sent for enrobing, wrapping and packaging.

The glazing step is optional. However, the lack of glaze on the body leads to accelerated drying of the candy, sugar, to the deformation of the body when wrapping. In addition, glazed sweets stick together during transport. Therefore, it is preferable to glaze sweets.

Cases of finished products with a temperature of 20-21 ° C enter the conveyor of the enrobing machine, then go to the grid of the enrobing machine, where they are coated with chocolate icing with a temperature of 30-32 ° C (viscosity 80 ± 4 Pz) and decor with a temperature of 38-45 ° C (viscosity 20-25 Pz).

Decor is made as follows: confectionery glaze (drops) is poured into a temperature machine preheated to 50-55 ° C. When the mixer is turned off, the decor is heated to a temperature of 45-55 ° C and then mixed until a homogeneous mass. When the mass becomes homogeneous, cool it to a temperature of 38-45 ° C, filter through a sieve and serve in the bathtub of the decorator.

In the process of glazing finished products, excess glaze is removed with a rotating cutter when switching to a tape of a cooling cabinet. The layer thickness (the percentage of glaze and decor) must be consistent with the formulation and is regulated by the air supply to the enrobing machine.

Glazed products on a conveyor belt enter a cooling cabinet, in which a temperature of 6-12 ° C is maintained. Travel time 3.5-4.0 minutes. During this time, crystallization of the glaze occurs.

Glaze should uniformly cover the surface and bottoms of the buildings.

Then the candies are wrapped in a double twist (torsion) label or flowpack on a wrapping machine and packaged in bags, which are then packaged in corrugated cardboard boxes with markings on them.

Examples of carrying out the invention

Examples of the claimed invention

Table 1 No. p / p Components The composition of the jelly mass (body), wt.% one 2 3 one Syrup 54.95 50,5 52.29 2 Granulated sugar 35.0 45 40.98 3 Gelling agent 2,8 1.8 2.54 four Cocoa powder 7.0 2,5 3.99 5 Flavoring 0.25 0.2 0.2

table 2 No. p / p Components The composition of the filling in the form of liquid caramel, wt.% one Sugar Substances 17.1 2 Condensed Whole Milk 40.04 3 Fat component 7.6 four Sorbitol (sorbitol) 0.1 5 Food salt 0.46 6 Flavoring 0.11 7 Syrup 33.65 8 Lecithin 0.74 9 Gelling agent 0.2

Table 3 No. p / p Components The composition of the jelly filling, wt.% on carrageenan on pectin one 2 one Sugar -43.3 61.15 2 Syrup 54.3 34.88 3 Gelling agent 0.7 2,33 four Dye 0.9 0.62 5 Citric Acid 0.3 0.01 6 Sodium citrate 0.2 0.54 7 Flavoring 0.3 0.44

Example 1

To obtain the jelly mass use composition 1 of table 1.

At the beginning, sugar-syrup syrup is prepared by mixing granulated sugar (23.8%), molasses (4.2%), water and boiling the resulting mixture to a solids content of 78 ± 2%. Next, a pectin solution is prepared: for this, powdered pectin (2.8%), sugar (11.2%), water 7-9 parts relative to pectin are taken. Heating is carried out with constant stirring, until pectin is completely dissolved. Then prepare a mixture of: a solution of pectin, molasses, sugar syrup, cocoa powder and boiled to a temperature of 110 ° C. Ready boiled mass is pumped into the storage tank.

For the preparation of the filling, raw materials are used in accordance with the composition of the table. 2.

A mixture of sugar substances (17.1%), fat components (7.6%), sorbitol (sorbitol) (0.1%), food salt (0.46%), molasses (33.65%), lecithin ( 0.74%), gelling agents (0.2%), whole condensed milk (40.04%) is boiled to a temperature of 114 ° C. Ready boiled mass is pumped into the storage tank.

The boiled masses are cast through a multi-nozzle depositor (one-shot method) into starch trays in which cells of a certain shape were previously formed. To do this, the finished boiled mixture (jelly mass and filling) from the storage tank through a heated pipeline serves in various bins. Using a metering pump, a prescription amount of aromatic substances (0.25% into the body and 0.11% into the filling) is dosed simultaneously into the pipeline using dosing pumps. Trays with candy masses enter the room for cooling and storage at a temperature of 18 ° C. Cases of finished products with a temperature of 21 ° C are glazed with chocolate icing (20%) and decor (1%).

When using this prescription bookmark, the case turns out to be lingering, the structure is rigid and dense. The maximum content of pectin and molasses leads to a very dense body in comparison with the filling and, therefore, the filling is not distributed in the center: when casting floats up (product defect - incorrect distribution of the filling). Accordingly, the dimensional stability decreases, the likelihood of body deformations increases.

The introduction of the maximum amount of cocoa powder results in a too dark body color.

Example 2

To obtain a jelly mass, composition 2 of table 1 is used. The mixture is boiled until a temperature of 108 ° C is reached. For the preparation of the filling, raw materials are used in accordance with the composition according to the composition of Table 2. Cases of finished products with a temperature of 20 ° C are glazed with chocolate icing (25%) and decor (1%). The minimum prescription of pectin leads to a case of softer consistency, which subsequently leads to deformation of the products in the areas of glazing and packaging (product defect - cracks on the surface and complete delamination of the glaze). Also, the introduction of pectin in an amount of 1.8% leads to a delay in the beginning of the gelation process of the case and as a result, the filling, due to its higher density, falls down (product defect - incorrect distribution of the filling). Accordingly, as in example 1, the dimensional stability is reduced, the likelihood of body deformations is increased. Too high a sugar content leads to a quick sugaring of the body, reducing shelf life.

The application of cocoa powder in an amount of 2.5% results in a pale brown body.

Example 3

To obtain the jelly mass, composition 3 of table 1 is used.

The mixture is boiled until a temperature of 108 ° C is reached.

For the preparation of the filling, raw materials are used in accordance with the composition according to the composition of table 2.

Compliance with the ratio of components in the recipe (the optimal ratio of sugar, molasses and pectin) allows you to get a strong, plastic body. The densities of the filling and the body are almost equal, and, therefore, the filling is in the center of the candy.

The dosage of cocoa powder in the amount of 3.99% allows you to get a rich brown color of the body.

When boiling for a long time, fillings in the form of liquid caramel with a significant content of condensed milk (38-42%) acquire an intense taste and color of iris.

Organoleptic properties are shown in table 4.

Example 4

To obtain the jelly mass, composition 3 of table 1 is used. For the preparation of the jelly filling, raw materials are used in accordance with the formulation of composition 1 of table 3.

The carrageenan solution is prepared in a heated mixer equipped with a stirrer. Powdered carrageenan (0.7%) is mixed with sugar (4.9%) and sodium citrate (0.2%). Water 15–25 parts relative to carrageenan is poured into the mixer by volume and a mixture of carrageenan with sugar and sodium citrate is poured. Heating is carried out with constant stirring, until the carrageenan is completely dissolved and then this solution is pumped to prepare the recipe mixture. The following is loaded into the cooking equipment: carrageenan solution, sugar-syrup syrup, molasses and boiled to a dry matter content of 60-70% syrup. The finished recipe mixture is pumped into a storage tank with a stirrer and then fed to a continuous cooker for boiling to a temperature of 106-110 ° C (humidity of the boiled mass is 21.5-22.5%). The finished boiled mixture enters the storage tank. From the storage tank, the finished boiled mixture is fed through a heated pipeline to the bunker of the mogul installation. Using a metering pump, a prescription amount of aromatic substances (0.3%), a dye solution (0.9%) and a 50% citric acid solution are dosed synchronously, depending on the volume of the supplied mass. Trays with candy masses enter the room for cooling and storage at a temperature of 18 ° C. Cases of finished products with a temperature of 21 ° C are glazed with chocolate icing (20%) and decor (1%).

The use of carrageenan as a gelling agent in a jelly filling makes it possible to obtain a different consistency of the filling (the filling is more delicate and soft compared to the body). This gives the product an original taste. The softer filling contrasts with the body and creates a feeling of softness instantly melting in the mouth.

Organoleptic properties are shown in table 4.

Example 5

To obtain the jelly mass, composition 3 of table 1 is used. For the preparation of the jelly filling, raw materials are used in accordance with the recipe of composition 2 of table 3.

First, a pectin solution is prepared: for this, powdered pectin (2.33%) sugar (9.32%), sodium citrate (0.54%) and water 7-9 parts with respect to pectin are taken. Heating is carried out with constant stirring, until pectin is completely dissolved. Then a mixture is prepared from: a solution of pectin, molasses and sugar syrup and boiled until the solids content in the syrup is 60-70%. The finished recipe mixture is pumped into a storage tank with a stirrer and then fed to a continuous cooker for boiling to a temperature of 106-110 ° C (humidity of the boiled mass is 21.5-22.5%). Ready boiled mass is pumped into the storage tank. From the storage tank, the finished boiled mixture is fed through a heated pipeline to the bunker of the mogul installation. Using the metering pumps, a prescription amount of aromatic substances (0.44%), a solution of citric acid and a dye solution (0.62%) are dosed synchronously, depending on the volume of the supplied mass. Trays with candy masses enter the room for cooling and storage at a temperature of 18 ° C. Cases of finished products with a temperature of 21 ° C are glazed with chocolate icing (20%) and decor (1%).

The use of pectin as a gelling agent in a jelly filling in combination with a small amount (0.01 wt%) of citric acid makes it possible to obtain a different consistency of the filling (the filling is more fluid in comparison with the body). Organoleptic properties are shown in table 4.

Table 4 Name of indicator Characteristic Taste and smell The jelly used in this candy is fundamentally different from that obtained by traditional technology in taste (lack of acid and fruit aroma). This jelly is very harmoniously combined with jelly and milk fillings, including soft milk caramel Color In color, jelly, unlike traditional, is not transparent, but has a matte color. The introduction of various additives and dyes allows you to get the filling in a wide range of colors Shape and size It can be any, mainly oval Surface Chocolate glaze, decorated with dark or light decor or without glaze Structure and Consistency The consistency and structure of the body is soft, with a chewing effect. The consistency of jelly filling is liquid, soft caramel stretching

Claims (4)

1. Jelly candy with a filling, characterized in that it contains a body made of jelly mass, including a jelly, granulated sugar, molasses, flavoring, cocoa powder, while pectin, or agar, or carrageenan is used as the gelling agent in the following the ratio of the starting components, wt.%:
granulated sugar 35.0-45.0 syrup 50.0-61.5 pectin or agar or carrageenan 1.8-2.8 cocoa powder 2.0-7.0 flavor 0.2-0.35,
and a filling in the form of liquid caramel made from whole condensed milk, molasses, sugars, a fat component, a water-retaining component, lecithin, a food salt, a gelling agent, a flavoring agent, while sorbite or fructose is used as a water-retaining component in the following ratio of starting components, wt .%:
syrup 31.0-35.00 sorbitol or fructose 0.05-0.15 fat component 6.0-8.0 whole condensed milk 38.0-42.0 lecithin 0.5-0.8 food salt 0.3-0.5 gelling agent 0.2-0.5 sugary substances 16.0-18.0 flavor 0.1-0.5,
or a jelly filling made of sugar, molasses, gelling agent, dye, citric acid, sodium citrate, flavoring, while pectin, or agar, or carrageenan is used as the gelling agent in the following ratio of starting components, wt.%:
sugar 40.0-65.0 syrup 30.0-58.00 pectin or agar or carrageenan 0.5-2.5 dye 0.5-1.0 citric acid 0.01-0.5 sodium nitrate 0.1-0.7 flavor 0.15-0.5 2. Candy according to claim 1, characterized in that sugar or syrup, or fructose, or fructose, or glucose, or sugar syrup, or molasses, or fructose, or glucose, or mixtures. 3. The candy according to claim 1, characterized in that when used in a jelly filling as a carrageenan gelling agent, the following ratio of starting components, wt.%: Is preferred for a jelly filling:
sugar 40.0-45.0 syrup 51.6-58.00 carrageenan 0.5-1.0 dye 0.5-1.0 citric acid 0.2-0.5 sodium nitrate 0.1-0.4 flavor 0.15-0.5 4. Candy according to claim 1, characterized in that when using pectin in a jelly filling as a gelling agent, the following ratio of starting components, wt.%: Is preferred for jelly filling:
sugar 55.3-65.0 syrup 30.3-40.0 pectin 1.5-2.5 dye 0.5-1.0 citric acid 0.01-0.02 sodium nitrate 0.3-0.7 flavor 0.15-0.5