RU2511276C2 - Method of whipped confectionary mass production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and can be used in production of whipped masses for confectionary products. The method involves boiling-out of agar-sugar-molasses syrup prepared by way of mixing agar (preliminarily soaked in water) with sugar and molasses, the syrup cooling and whipping with addition of a whipping agent, introduction of a milk component and flavouring additives into the whipped mass. Agar preliminary soaked in water is brought to the boiling point with a preservative (sorbic acid) introduced into the solution. The prepared agar-sugar-molasses syrup is boiled out at a temperature of 105-109°C and until the content of reducing substances is 15-20%; the syrup cooling is performed to a temperature of 80-100°C; the whipping agent is represented by dry egg albumen solution. The milk component added into the whipped mass is represented by condensed milk with sugar or boiled condensed milk. Dry egg albumen is introduced into the whipped mass in the form of a water solution, the ratio of albumen to water being 1:7. The flavouring additives introduced into the whipped mass are selected from the group: a fat component, rectified ethyl alcohol, chocolate glaze, succades, dried fruit and crisps Introduced into the whipping agent is an aromatic substance. Introduced into the whipping agent is a stabiliser represented by trehalose.

EFFECT: invention ensures the technological process duration reduction and extension of the whipped mass storage life.

6 cl, 3 tbl, 6 ex

Description

The invention relates to the food confectionery industry, and in particular to methods for the production of whipped confectionery mass such as "Bird's milk" for the production of chocolates whipped varieties.

A known method for the production of whipped masses by boiling the agarosugar syrup, knocking it with protein and mixing the resulting mass with fat-containing raw materials and other recipe components, forming by spreading, cutting into cases and glazing, while crystallized in the boiled agarosugar syrup at a temperature of 110-115 ° C citric acid and stirred with simultaneous cooling to a temperature of 65-70 ° C to a moisture content of 20-24% and reducing substances of 7-9%. RU 2145172, IPC ⁷ A23G 3/00 10.02.2000.

The introduction of citric acid into the syrup at the beginning of the whipping process at a temperature of 110-115 ° C leads to an increase in reducing substances up to 7-9%, which prevents the emergence of large crystallization centers in finished products during storage and can increase the shelf life of sweets up to 30 days.

A known method for the production of whipped confectionery masses of the type of "Bird's milk", involving the preparation of agarosugar syrup, preparation of a foaming agent with an added preservative and knocking it with syrup to a lush homogeneous mass and adding to the resulting whipped mass of fat product, RU 2150846, IPC 7 A23G 3/00 20.06 .2000.

The disadvantages of this method include the need for preliminary whipping of egg white with a preservative introduced into the protein, which leads to an increase in protein moisture, and this in turn worsens the quality of the finished product, as it also increases the humidity of the finished product, which reduces the shelf life of the finished product . Also the disadvantages of the known methods are the increased cost and calorie content of finished products due to the constituent fat components.

A known method for the production of whipped confectionery mass such as "Bird's milk", including boiling agarosugar syrup, churning syrup with egg white, mixing the whipped mass with fat-containing and dairy components, while before the end of boiling agarosugar syrup syrup is introduced into it a preservative in the form of an aqueous solution of sorbic acid the ratio of sorbic acid and water 1: 2, boiling is carried out to a dry matter content of 83-85%, before knocking the resulting syrup with egg white it is cooled to 88-90 ° C, and churning is carried out at a pressure of 2.5-3.5 bar for 1.5-3.5 minutes RU 2348164, IPC A23G 3/52, publ. 03/10/2009.

However, the known method involves the introduction of a preservative, in the form of an aqueous solution of sorbic acid, into the whipped mass before the end of boiling of the agarosugar syrup, which increases the moisture of the syrup and, accordingly, the moisture of the mass and reduces its density. This leads to a reduction in the shelf life of the finished product, and also reduces the form-holding ability of the product. In addition, the whipping of the syrup with egg white is carried out under pressure, which provides the whipped mass with a finely porous structure, but reduces its splendor.

Closest to the claimed method is a method for the production of whipped confectionery mass. A known method for the production of whipped masses for sweets of whipped varieties, including boiling agarosugar syrup to a content of reducing substances of 10-14%, cooling it before churning to 86-90 ° C and churning with previously knocked down protein, mixing the resulting mass with fat-containing raw materials and other recipe components to get a whipped candy mass. RU 2277793, IPC A23G 3/52 2006.06.20.

The disadvantages of this method include the shelf life of not more than 60 days due to the insufficiently high content of reducing substances in the mass. It also increases the production time of the whipped mass due to preliminary whipping of the protein.

The objective of the invention is the creation of a method for the production of whipped confectionery mass with improved quality characteristics, namely a delicate structure, uniform porosity, lush, well-retained form, increased shelf life.

The technical result achieved by the proposed method is to reduce the duration of the process, increase the shelf life of the whipped mass.

The technical result is achieved by the fact that in the method for the production of whipped confectionery mass, which involves boiling the agarosugar syrup prepared by mixing agar previously soaked in water with sugar and molasses, cooling and kneading with the whipping agent, adding the milk component and flavoring agents to the obtained whipped mass, according to the invention, the agar previously soaked in water is brought to a boil and a preservative is added to the resulting solution, and I boil the prepared agarosugar syrup the temperature is a temperature of 80-100 ° C, as well as whipped agent is an aqueous solution of egg albumen.

At the same time, condensed milk with sugar or boiled condensed milk can be introduced into the whipped mass as a milk component.

At the same time, dry egg white can be introduced into the whipped mass in the form of an aqueous solution in the ratio of protein: water, as 1: 7.

At the same time, flavoring additives from the group can be introduced into the whipped mass: fat component, rectified ethyl alcohol, chocolate icing, candied fruit, dried fruit, crispy.

In this case, an aromatic substance can be introduced into the whipping agent.

In this case, a stabilizer, trehalose, can be introduced into the knocked-down agent.

The technical result achieved by the proposed method is ensured by a combination of features, namely by boiling agarosugar syrup to the content of reducing substances of 15-20%, which prevents the emergence of large centers of crystallization of sugar in finished products during storage and can increase the shelf life up to 5 months without sugaring products for the entire shelf life. The introduction of a preservative - sorbic acid - in an agar solution heated to 100 ° C, eliminates the stage of preparation of an aqueous solution of sorbic acid. Due to the fact that the preservative - sorbic acid - is poorly soluble in water and a large amount of water is heated to 100 ° C to obtain a solution, adding sorbic acid to an agar solution heated to 100 ° C allows complete dissolution of sorbic acid without increase in moisture of the whipped mass.

Also, the use of dry egg white dissolved in water allows churning with boiled agarosugar syrup at a sufficiently high temperature of 80-100 ° C, which eliminates the need for long-term cooling of the syrup and reduces the duration of the entire technological process for the production of whipped confectionery mass. The exception in the inventive method of the stage of preliminary whipping of the protein also reduces the duration of production of whipped mass.

The use of the claimed method for the production of whipped mass is shown in examples 1-6.

Example 1. Initially, agarosugar syrup is prepared. To do this, pre-weighed agar is soaked in cold water. Then, in an open digester, the soaked agar is brought to a boil (100 ° C) and the agar is completely dissolved, after which a preservative, sorbic acid, is added to it. After complete dissolution of the agar and sorbic acid, the solution is filtered and pumped into the collection tank. From the collection, an agar solution with a preservative in an amount according to the recipe is fed to a pre-mixing unit with sugar and molasses. After which the mixture is piped into the cooking plant, where it is boiled to a temperature of 109 ° C to a dry matter content of 81.5-86% and a content of reducing substances of 20%. In parallel, a solution of dry egg protein in water is prepared by dissolving the dry egg protein in water at a temperature of 20-30 ° C in a ratio by weight of egg dry protein to water, as 1: 7. The agarosugar syrup syrup is cooled to a temperature of 100 ° C and loaded into a whipping machine, and during the mixing process, the prepared solution of dry egg protein is added to which a prescription amount of vanillin is added to better distribute it in the mass and the antioxidant Trehalose. The mass is knocked down for 7-15 minutes, after which condensed milk with sugar is introduced into the knocked mass and knocked down for another 2-3 minutes.

The components are taken in the following ratio, wt.%:

Molasses starch 32,45 Granulated sugar 31.07 Condensed milk with sugar 12.14 Egg white dry 0.65 Agar 0.73 Antioxidant "Trehalose" 0.31 Sorbic acid 0.08 Water rest

The solids content in the finished mass of 76.0%, reducing substances of 12.0%. The density of the finished mass of 800.0 kg / m ^{3 the} humidity of the finished mass of 16.86. The energy value of the whipped mass is given in table.2.

The whipped mass has a delicate, lush consistency, finely porous, homogeneous and sufficiently strong, well-retaining structure. When stored for 150 days, the structure of the whipped mass remains finely porous and does not change. Organoleptic and physico-chemical indicators do not change during storage for 150 days, which significantly exceeds the specified shelf life of the mass for chocolates whipped varieties.

Example 2. The method is carried out analogously to example 1. With the exception that pre-softened butter is added to the crushed mass according to the recipe, and the antioxidant Trehalose is not added to the dry protein solution. Boiling the agar solution with sorbic acid, sugar and molasses is carried out at a temperature of 105 ° C until the content of reducing substances is 18%. Cooling agarosugar syrup is carried out to 80 ° C.

The components for the method are taken in the following ratio, wt.%:

Molasses starch 25.88 Granulated sugar 24.79 Butter 20.32 Condensed milk with sugar 9.67 Egg white dry 0.73 Agar 0.51 Sorbic acid 0.06 Vanillin 0.04 Water rest

The resulting whipped mass has a delicate, lush consistency, finely porous, uniform and sufficiently strong, well-retaining structure. The solids content in the finished mass of 78.0%, reducing substances of 15.0%. The density of the finished mass is 0.900 kg / m ³ , the humidity of the finished mass is 18.86. The energy value of the whipped mass is given in table.2.

Example 3. The method is carried out analogously to example 1. With the exception that pre-softened butter is added to the downed mass according to the recipe, and a flavoring additive, dried fruit, candied fruit, is introduced into the downed mass. Boiling the agar solution with sorbic acid, sugar and molasses is carried out at a temperature of 109 ° C to a content of reducing substances of 15%. Cooling the agarosugar syrup is carried out to 100 ° C.

The components are taken in the following ratio, wt.%:

Molasses starch 23.81 Granulated sugar 22.81 Butter 18.69 Condensed milk with sugar 8.90 Dried fruits 8.00 Egg white dry 0.67 Agar 0.47 Sorbic acid 0.06 Vanillin 0.04 Water rest

The resulting whipped mass has a delicate, lush consistency, finely porous, uniform and sufficiently strong, well-retaining structure. The solids content in the finished mass of 78.0%, reducing substances of 18.0%. The density of the finished mass is 900 kg / cm ³ , the humidity of the finished mass is 15%. The energy value of the whipped mass is given in table.2.

Example 4. The method is carried out analogously to example 1. Except for the fact that vegetable fat "Ecolact" is introduced into the knocked down mass according to the recipe. Boiling the agar solution with sorbic acid, sugar and molasses is carried out at a temperature of 105 ° C to a content of reducing substances of 20%. Cooling the agarosugar syrup is carried out to 100 ° C.

The components for the method are taken in the following ratio, wt.%:

Molasses starch 32.29 Granulated sugar 30.93 Vegetable fat "Ekolakt" 0.47 Condensed milk with sugar 12.09 Egg white dry 0.65 Agar 0.73 Antioxidant "Trehalose" 0.31 Sorbic acid 0.08 Vanillin 0.05 Water rest

The resulting whipped mass has a delicate, lush consistency, finely porous, uniform and sufficiently strong, well-retaining structure. The solids content in the finished mass of 79.0%, reducing substances of 18.0%. The density of the finished mass of 800 kg / cm ³ . The energy value of the whipped mass is given in table.2.

Example 5. The method is carried out analogously to example 1. Except for the fact that vegetable fat “Ecolact” is introduced into the crushed mass according to the recipe, dried fruit - dried apricots is used as a flavoring additive. Boiling the agar solution with sorbic acid, sugar and molasses is carried out at a temperature of 109 ° C until the content of reducing substances is 18%. Cooling agarosugar syrup is carried out to 80 ° C.

The components for the method are taken in the following ratio, wt.%:

Molasses starch 29.71 Granulated sugar 28.45 Vegetable fat "Ekolakt" 0.43 Condensed milk with sugar 11.11 Dried fruits - dried apricots 8.01 Egg white dry 0.59 Agar 0.67 Antioxidant "Trehalose" 0.29 Sorbic acid 0,07 Vanillin 0.04 Water rest

The resulting whipped mass has a delicate, lush consistency, finely porous, uniform and sufficiently strong, well-retaining structure. The solids content in the finished mass of 80.0%, reducing substances of 17.0%. The density of the finished mass of 850 kg / cm ³ . The energy value of the whipped mass is given in table.2.

Example 6. The method is carried out analogously to example 1. Except that pre-softened butter is introduced into the crushed mass according to the recipe, semi-finished product (P / F) is boiled condensed milk as a milk component, chocolate glaze is used as a flavoring additive, alcohol rectified ethyl, Bailey's fragrance. Boiling the agar solution with sorbic acid, sugar and molasses is carried out at a temperature of 105 ° C to a content of reducing substances of 20%. Cooling the agarosugar syrup is carried out to 100 ° C.

The components for the method are taken in the following ratio, wt.%:

Molasses starch 25.40 Granulated sugar 24.33 Butter 15.90 P / F Boiled condensed milk 9.29 Chocolate icing 6.19 Egg white dry 0.68 Agar 0.51 Flavor "Bailey's" 0.09 Rectified ethyl alcohol 0,07 Sorbic acid 0.06 Vanillin 0.04 Water rest

For the production of whipped mass, the following raw materials were used: agar GOST 16280-88; molasses - GOST R52060-2003; granulated sugar - GOST 21-94; trehalose - Current regulatory documents of the manufacturer. San PiN 2.3.2. 1078-01; dry egg white GOST R 53155-2008; sorbic acid - Current regulatory documentation of the manufacturer. San PiN 2.3.2.1078-01; condensed milk with sugar - GOST R53436-2009; butter - technological regulations for milk and dairy products; chocolate icing (cocoa products according to SanPiN 2.3.2 1078-01); boiled condensed milk TI own production; ethyl alcohol, rectified - GOST R 51652-2000.

Table 1 Name of indicator Whipped mass Example 1 (without fat component) Examples 2, 3, 6 (with butter) Example 4, 5 (with vegetable fat) Prototype On day 60 On day 90 On day 155 On day 60 On day 90 On day 155 On day 60 On day 90 On day 155 On day 60 Mass fraction of reducing substances,% 16.07 16.1 16.1 15.9 15.9 15.9 14.7 14.7 14.7 The density of the whipped body, kg / m ³ 0.85 0.85 0.85 0.86 0.86 0.86 0.84 0.84 0.84 0.78-0.80 Humidity% 14.5 14.0 13.9 16.3 16,0 15.9 15,2 15.0 14.9 21.0

table 2 Indicators Whipped mass according to examples Whipped mass GOST 4570-93 1 (no fat) 2-6 (with fat) Protein, g 2,5 2,5 3.3 Fat g 10.0 24.0 12.5 Carbohydrates, g 67.0 56 73 Energy value, kcal 360 440 396

Table 3 Microbiological indicators of the confectionery during storage (examples 1-6) Name of indicator Physical and chemical indicators. Hygienic standard, no more Background 30 days 60 days 90 days 155 days Peroxide value, mol (1/20) kg No more than 10.0 1.9 ± 0.2 Less than 1 × 10 ² Less than 1 × 10 ² Less than 1 × 10 ² Less than 1 × 10 ² KMAFAnM, 5 × 10 3 × 10 ² Less Less Less Less

KMAFANM, CFU / g (not more than 5 × 10 ⁴ ) 5 × 10 3 × 10 ² Less than 1 × 10 ² Less than 1 × 10 ² Less than 1 × 10 ² Less than 1 × 10 ² Pathogenic, including salmonella in 25.0 g) Not allowed Not found Not found Not found Not found Not found BGKP, with CFU / g (not allowed in 0.1 g) Not allowed Not found Not found Not found Not found Not found Mold, CFU / g (not more than 50) fifty Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g, (no more than 50) fifty Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Anisidine number - 16.8 16.9 - 18.7 18.9 Dienes, l / g * cm - 0.69 0.70 - 0.89 0.96 Trienes, l / g * cm - 0.19 0.21 - thirty 0.34

From table 1 it follows that the proposed method allows to obtain a whipped mass with a long shelf life. The organoleptic and physico-chemical characteristics of the mass during storage for 155 days do not change, and this significantly exceeds the specified shelf life of the mass for chocolates whipped varieties.

From table 2 it follows that the whipped mass obtained by the claimed method has a low carbohydrate content and a sufficiently high energy value.

From table 3 it follows that the microbiological indicators do not change during the storage of products throughout the term, and therefore, such a product maintains its shape stability over the entire shelf life (155 days).

Thus, the claimed invention allows to obtain a whipped mass of high quality; with a low carbohydrate content, high energy value, increased shelf life, and also accelerate the mass production process.

Claims (6)

1. A method of producing a whipped confectionery mass, comprising boiling agarosaccharide syrup prepared by mixing agar previously soaked in water with sugar and molasses, cooling and kneading with a whipping agent, introducing into the resulting whipped mass the milk component and flavorings, characterized in that the agar previously soaked in water is brought to a boil and sorbic acid is added to the resulting solution, and the prepared agarosugar syrup is boiled at a temperature of 105-109 ° С and until the content of reducing substances is 15-20%, the syrup is cooled to a temperature of 80-100 ° C, and a solution of dry egg white is used as a whipping agent. 2. The production method of the whipped confectionery mass according to claim 1, characterized in that condensed milk with sugar or boiled condensed milk is introduced into the whipped mass as the milk component. 3. The production method of the whipped confectionery mass according to claim 1, characterized in that the dry egg white is introduced into the whipped mass in the form of an aqueous solution in the ratio of protein: water, as 1: 7. 4. The method of production of whipped confectionery mass according to claim 1, characterized in that flavoring additives from the group are introduced into the whipped mass: fat component, rectified ethyl alcohol, chocolate glaze, candied fruit, dried fruit, crispy. 5. A method for the production of whipped confectionery mass according to claim 1, characterized in that an aromatic substance is introduced into the whipped agent. 6. The production method of the confused confectionery mass according to claim 1, characterized in that a stabilizer, trehalose, is introduced into the confused agent.