RU2495584C1 - Glazed toffee production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method involves preparation of a sugar-and-molasses syrup of the recipe quantity of sugar-containing components. The syrup is boiled out till the dry substances content is equal to 78-80%. Then one introduces condensed milk as per the recipe. One gradually adds melted butter and cocoa powder. One performs boiling out to a temperature of 120°C. Then the boiled out mass is cooled down to 110°C. One introduces fruit flower produced of press cake of small-fruited Siberian apples in an amount of 8-10% of the total sugar weight as per the recipe and performs glazing during 5-7 minutes. Prior to glazing completion one introduces aromatic and flavouring additives into the mass. The toffee mass is cooled and shaped by way of rolling and cutting.

EFFECT: invention ensures manufacture of ready products with a reduced sucrose content; the products are enriched with pectin substances and organic acids due to introduction of fruit flower produced of press cake of small-fruited Siberian apples which results in the products acquiring a dietary purpose.

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Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used for the production of printed iris.

The production technology of different types of iris has a number of features. However, regardless of type, it includes the following main stages: preparation of raw materials for production; preparing a prescription mixture;

cooking iris mass; molding; wrapping and packing. (Dragilev, A.I. Production of sweets and toffee: Textbook. - M.: Moscow Textbooks JSC, 2003. - P.103).

The disadvantages of this method is that in the preparation of the iris mass intended for the circulation of types of iris, powdered sugar is introduced into the boiled hot mass in an amount of 0.5% of the same iris mass, while increasing the energy value of the product.

Closest to the proposed invention is a method of preparing a confectionery mass with a crystalline structure, comprising preparing a sugar syrup by mixing sucrose and molasses, then boiling it, cooling and making amaranth meal, moreover, sucrose and molasses are taken in the ratio 10: 1.5 in the preparation of sugar syrup syrup. , boiling is carried out to a dry matter content of 85-87%, cooling is carried out to a temperature of 58-62 ° C, and amaranth meal is obtained with a particle size of 6-12 microns after cold tration fruit amaranth oil and meal processing infrared emitter layer at a density of radiant flux 22-26 kW / m ² until the bed temperature 110-135 ° C to give a product with a moisture content of 3.5-4.5% cream color, and amaranth seed meal used in an amount of 2.8-3.2 wt.%

(Copyright certificate of IPC A23G 3/34 RU 2294646, 2107, prototype).

The technical task is to reduce the cost of a unit of production due to a partial reduction in sugar, and the introduction of fruit flour obtained from the cake of small-fruited apples of Siberia, an increase in the content of pectin substances, organic acids in iris replicated, a decrease in energy value, and an increase in the biological value of the product.

The technical result is achieved by preparing sugar-syrup syrup with its subsequent boiling, cooling and making a vegetable dressing, while fruit flour obtained from the cake of small-fruited apples of Siberia when they are processed in a microwave field, in the amount of 8, is used to reduce the sugar content -10% of the total mass of sugar that is introduced at the stage of replication, and the replication is carried out for 5-7 minutes.

Fruit flour is a waste in the production of mashed potatoes, pectin substances and pectin-containing pasta from small-fruited apples of Siberia. To obtain fruit flour, small-fruited apples of Siberia are subjected to processing in a microwave field with a frequency of 2450 Mg at a power of 900 W in 2 stages, in stage 1 of which the fruits are processed for 2.5-3.0 minutes to a final temperature of heating of the feedstock 85- 90 ° C and a solids content of 15.1-19.2%, and in stage 2, to a final temperature, the puree is 85-94 ° C and a solids content of 17.1-23.3% at a final pH of 2.0- 3.0, and after the first stage of processing with microwave energy, the product is rubbed through a sieve with subsequent separation of the cake from the puree, and after the second During processing with microwave energy, the resulting mashed potatoes is subjected to packaging and capping. The separated cake is dried, crushed and sieved to obtain fruit flour (patent RU No. 232323589, IPC A23L 1/025, 2006).

The method is implemented as follows.

The production process of circulated iris begins with the preparation of sugar syrup from a prescription amount of sugar-containing components, the syrup is boiled to a solids content of 78-80%, then the components are added according to the recipe and boiled to a certain temperature of 120 ° C. Then the boiled mass is cooled to 110 ° C and fruit flour obtained from the cake of small-fruited apples of Siberia is added in an amount of 2-12% of the total sugar mass according to the recipe (Table 2). Fruit flour obtained by processing the feedstock - cake of small-fruited apples of Siberia - in the microwave field contains pectin substances, reducing sugars, organic acids, the data are shown in table 1. The duration of the circulation of the iris mass is 5-7 minutes. Before the end of the circulation, aromatic and flavoring additives are introduced into the mass. The iris mass is cooled and (figure 1). formed by rolling and cutting. Table 1 shows the chemical composition of fruit flour obtained from the cake of small-fruited apples of Siberia.

Table 1 Raw materials Reducing Sugars,% Mass fraction of titratable acids,% by malic acid Pectin substances,% Fruit flour obtained from the cake of small-fruited apples of Siberia 13.1 2,5 2.29

The proposed method is used to obtain iris crystal structure.

Studies have been conducted on the preparation of the Detsky iris circulated with reduced sugar content of 2%, 4%, 6%, 8%, 10% and 12% of the total sugar mass according to the recipe, with the introduction of fruit flour obtained from the cake of small-fruited apples of Siberia. Table 2 presents the experimental design.

table 2 Raw materials Counter 2% four% 6% 8% 10% 12% nature NE nature NE nature NE nature NE nature NE nature NE nature NE Sugar 45,2 45.13 44.3 44,23 43.39 42.49 41.59 40.68 39.77 Fruit flour 13 meal of small-fruited apples - 0.91 0.90 1.92 2.88 3.83 4.8 5.75 Syrup 23.95 18.68 23.95 18.68 23.95 18.68 23.95 18.68 23.95 18.68 23.95 18.68 23.95 18.68 Condensed milk 36.84 27.26 36.84 27.26 36.84 27.26 36.84 27.26 36.84 27.26 36.84 27.26 36.84 27.26 Butter 4.21 3,54 4.21 3,54 4.21 3,54 4.21 3,54 4.21 3,54 4.21 3,54 4.21 3,54 Essence 0.4 - 0.4 - 0.4 - 0.4 - 0.4 - 0.4 - 0.4 - Cocoa powder 4.05 3.85 4.05 3.85 4.05 3,815 4.05 3.85 4.05 3.85 4.05 3.85 4.05 3.85

Example 1

At the beginning we prepare sugar syrup: for this, we load sugar, water (in the amount of 25-30% by weight of sugar) in an aluminum ladle and at the end of boiling add molasses. The syrup is boiled to a solids content of 78-80%. Then we introduce the condensed milk, gradually add the un melted butter, cocoa powder and boil to a temperature of 120 ° C. At the end of boiling, we add to the mass fruit flour obtained from the cake of small-fruited apples, in the amount of 2% of the total sugar mass according to the recipe, and knead until the flour is evenly distributed. The duration of the circulation is 5-7 minutes.

When the iris mass is printed for less than 5 minutes, reduced quality iris is obtained due to the fact that a finely crystalline structure and uneven distribution of fruit flour are not formed. When the iris mass is replicated for more than 7 minutes, iris of the same quality is obtained as with 5-7 minutes. With a circulation of 5-7 minutes, the mass acquires a characteristic fine-crystalline structure. Before the end of the circulation, aromatic and flavoring additives, for example, essence, are introduced into the mass. The temperature of the mass after circulation is 112-115 ° C. The toffee mass is cooled on a marble board pre-greased with butter to a temperature of 40-45 ° C, and formed by rolling and cutting. Ready iris is evaluated by organoleptic and physico-chemical quality indicators.

Organoleptic and physico-chemical indicators are shown in table 3.

Example 2 is performed as example 1, except that add 4% of fruit flour from the total sugar mass according to the recipe.

Example 3 is performed as example 1, except that add 6% of fruit flour from the total sugar mass according to the recipe.

Example 4 is performed as example 1, except that add 8% of fruit flour from the total mass of sugar according to the recipe.

Example 5 is performed as example 1, except that add 10% of fruit flour from the total mass of sugar according to the recipe.

Example 6 is performed as example 1, except that add 12% of fruit flour from the total sugar mass according to the recipe.

The resulting products, through the use of the replicated component - fruit flour, are enriched with pectin substances, organic acids, and a decrease in the main component - sugar, helps to reduce the mass fraction of reducing substances and thereby calorie content.

Thus, the proposed method allows to obtain iris crystalline structure, enriched with biologically active substances and low calorie content.

Table 3. Organoleptic and physico-chemical indicators

Table 3 The amount of fruit flour from the cake of small-fruited apples, to the total weight of sugar,% Organoleptic indicators The content of reducing sugars,% Rheological properties of iris 2 The taste is pronounced with a little tangible fruity aftertaste and the smell of apples 13.6 The structure is fine crystalline, with a uniform distribution of sugar crystals throughout the mass four 13,4 6 13,2 8 The taste is pronounced with a slight fruity aftertaste and the smell of apples 13.0 10 12.8 12 The surface is sticky, with no 12.6 The structure is broken clear pattern, smack and smell of burnt sugar and apples with an uneven distribution of sugar crystals, the toffee sticks to the heating surfaces

During the preparation of iris circulated with the addition of fruit flour from 2 to 10% of the total sugar mass according to the recipe, the content of indigestible carbohydrates decreases, the products are enriched with pectin substances and organic acids contained in fruit flour obtained from the cake of small-fruited apples of Siberia. As a result, iris with the addition of fruit flour obtained from the cake of small-fruited apples of Siberia has a beneficial effect on the human body, in particular children, as they are the main consumers, as a result of which the resulting products have a dietary orientation.

As a result of this, it can be concluded that when using fruit flour in an amount of 8-10% that reduces the sugar content of the total sugar mass and introducing fruit flour at the replication stage with a replication duration of 5-7 minutes, we obtained iridized with a fine-crystalline structure, with a uniform distribution of sugar crystals and fruit flour throughout the mass. At the same time, the taste of iris was pronounced with a slight pleasant fruity aftertaste and the smell of apples. Thus, a product was obtained with optimal indicators for organoleptic and physico-chemical indicators. With an increase in the dosage of fruit flour to 12% of the total sugar mass, the organoleptic and physico-chemical properties of iris deteriorate, crystals stick together and the crystals are unevenly distributed in the iris mass. Adherence of the iris mass to the heating surface occurs, which contributes to burning, as a result, organoleptic indicators deteriorate.

Therefore, using the proposed method for producing duplicated iris, it is possible to reduce sugar consumption by 8-10% of its total mass, due to which the energy value of iris is reduced, the product is enriched with pectin substances, organic acids, i.e. organoleptic indicators of iris increase.

The method is easily feasible in the confectionery industry.

Claims (1)

A method of producing a circulated iris, characterized in that it includes the preparation of sugar syrup followed by boiling, boiling the iris mass, followed by cooling, circulation for 5-7 minutes, cooling, rolling and cutting, with fruit flour being added to the mass at the circulation stage, obtained from oilcake of small-fruited apples of Siberia, in an amount of 8-10% of the total sugar mass, and aromatic and flavor additives are introduced before the end.

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