RU2517201C1 - Method for production of functional purpose sweets with combined bodies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of sweets with combined jelly-and-aerated bodies involves preparation of an aerated and a jelly candy masses, the produced masses moulding alternatively in layers one-by-one by way of casting or by way of spreading with subsequent cutting (the first layer represented by the aerated mass), the sweets bodies structurisation, glazing and packaging. The ratio of the aerated to jelly layers of the body is equal to (30-70%):(70-30%), respectively, while the ratio of glaze to the body is equal to (20-22%):(80-78%), respectively. Additionally, during the aerated mass preparation, one introduces vegetable powder chosen from powders of pumpkin fruits, carrots or their mixture, in an amount of 2-10% of the total candy mass with simultaneous reduction of sugar quantity in terms of dry substances. The vegetable powders introduced are produced by way of combined convective -vacuum-impulse drying; the powders introduction into the mixture formula is performed in a mixture with fat-containing raw materials.

EFFECT: invention allows to produce a new kind of combined jelly-and-aerated functional purpose sweets with increased biological value, reduced caloric content, stable quality indices during the whole storage life and original organoleptic characteristics.

4 ex

Description

The invention relates to the food industry, to its confectionery industry and can be used for the manufacture of sweets with combined jelly-whipped bodies.

A known method of producing two-layer sweets, including forming a candy body by stacking two layers of candy mass one on top of the other and subsequent glazing the candy body with chocolate icing. As one layer, fruit and roast candy mass is used. As a second layer laid on top, a viscous candy mass of the souffle type or a viscous candy mass of the nougat type is used. Cut the resulting mass into casing, cool them to 18-22 ° C and glaze with chocolate icing (RU, 2358433 C2 A23G3 / 48, 2006).

Closest to the claimed method is a method for preparing combined fondant-jelly sweets, comprising preparing jelly and fondant sweets, casting the resulting masses into starchy layers alternately one on top of the other, structure formation, glazing of candy bodies and packaging. Additionally, when tempering the jelly mass, a hydroalcoholic extract of phytoadditives in the amount of 3-8% of the total jelly mass and citric acid or its mixture with water-soluble vitamin premixes are introduced into it. When tempering the fondant, meal of phytoadditives is added to it in an amount of 0.5-2.5% of the total fondant. Herbal supplements are selected from the leaves of the nettle, dioica, black currant, raspberry, cherry, clover grass, alfalfa, thyme, dandelion, linden flowers, or a mixture thereof (RU, 2454078 Cl A23G3 / 00, 2010).

The disadvantage of this method is the partial destruction of biologically active substances during tempering and the high calorie content of sweets due to the high sugar content in the fondant layer.

The technical result to which this invention is directed is to obtain a product with a functional orientation, low calorie content, with original organoleptic characteristics and stable quality indicators throughout the shelf life due to the use of widespread vegetable raw materials cultivated on an industrial scale - pumpkins and carrots.

To achieve a technical result in a method for the production of sweets with combined jelly-whipped bodies, including the preparation of jelly and whipped candy masses, molding the obtained masses with grease, followed by cutting or casting into starch forms in layers one by one on the other, structure formation, glazing and packaging. Additionally, at the stage of preparing the whipped mass according to the invention, vegetable powders are introduced in an amount of 2-10% of the total candy mass, while simultaneously reducing the equivalent dry matter amount of sugar.

The ratio of the jelly and whipped layers of the body is (30-70%) :( 70-30%), respectively, with the whipped mass being used as the first layer. The ratio of glaze and body is (20-22%) :( 80-78%), respectively.

In substantiating the sequence of the formation of layers, we proceeded from the rheological properties of the candy masses.

As a rule, in multilayer products, denser and heavier masses are used as the lower layer. The whipped mass has an airy porous structure and a lower density compared to jelly. However, its high viscosity, as well as an insufficiently long residence time in the plastic state, leads to the formation of pores and voids in the adhesive joint at the interface, resulting in a decrease in the actual contact area. In this case, insufficiently strong adhesive bonds between the layers are formed, and in the case of cutting a layer under the influence of a disk knife, the smooth surfaces of both jellies are easily separated from each other and it is almost impossible to form bodies.

The ability to control the rheological properties of jelly masses when the temperature of the molding stage changes is crucial when choosing the jelly layer as the top one. With increasing temperature, the viscosity of the jelly mass decreases nonlinearly, on average with an increase in temperature by 1 ° C by 0.01 Pa-s

At low viscosity, the liquid adhesive moistens the surface of the substrate well, providing complete defect-free contact with the whipped mass with maximum filling of micropores on the surface, while the formation of adhesive interaction and hardening of the adhesive contact occur. The introduction of vegetable powders into the whipped mass allows increasing the contact area of the adhesive - substrate and increasing the strength of the adhesive joint due to the formation of a rough surface of the whipped mass and the maximum filling of microdefects with jelly mass. Possessing high water-binding ability, vegetable powders adsorb moisture from the surface of the mass, which improves its adhesion to the combined layer. At the same time, the strength of adhesive contacts increases by more than 30% compared to control samples.

Vegetable powders were obtained by the method of combined convective-vacuum-pulsed drying, which allows to preserve as much as possible all the valuable biologically active substances that make up the raw materials [Yu.V. Rodionov / Comparative analysis of the effectiveness of freeze-drying and two-stage convective vacuum-pulse drying // International scientific and technical seminar "Actual problems of drying and heat-moisture processing of materials": materials of the seminar; Fed. Education Agency, GOU VPO "VGTA". - Voronezh, 2010. - 579 p.]. The qualitative composition of the powders is characterized by a high content of carotenoids, pectin substances, vitamins A, C and E, bioflavonoids, macro- and microelements, which justifies their use for obtaining a functional product.

The introduction of vegetable powders in the recipe mixture of the whipped layer is carried out in combination with a fat-containing raw material. Fat-soluble vitamins of pumpkin and carrot powders are extracted with fat and are well absorbed in this form. Additionally, pectin and polysaccharides of vegetable powders swell in condensed milk, which makes it possible to intensify the process of structure formation and to obtain a semi-finished product with a whipped mass with stable structural and mechanical characteristics. The temperature conditions of the cooking stage of the whipped candy mass allow the vitamin and mineral composition of the raw materials used to be completely preserved.

Finished products are characterized by a high content of vitamins, macro- and microelements. By consuming the recommended amount of sweets, the daily physiological requirement for vitamins P and A is 30% satisfied, for vitamin C - for 20%, for pectin substances - for 42%, in Ca - for 15%, in K - for 10%.

The essence of the method is illustrated in the following examples.

Example 1. The preparation of the whipping layer is started by churning the boiled agar-sugar-syrup syrup at a temperature of 105-110 ° C with a foaming agent. After that, a prescription amount of additives is added to the whipped mass: before confectionary fat is added to the whipped mass, they are plasticized beforehand and mixed in a whipping machine with whole condensed milk with sugar, vegetable pumpkin powder and thoroughly mixed for 2-3 minutes until a homogeneous mass is formed. Mixing the mass with the recipe ingredients occurs at a temperature of 60-70 ° C. Then, the finished candy mass is fed for molding by molding into cells stamped in starch, the temperature of the mass during molding should be at least 50-60 ° C.

To prepare the jelly layer, highly esterified pectin is dissolved in a container with a mechanical stirrer and a steam jacket with stirring at a temperature of 50-60 ° C, taken in water in 30 times the mass of pectin for 10-15 minutes, then dissolved in pectin syrup with stirring and heating to 75-80 ° C sugar until completely dissolved, after which make molasses and boil at a temperature of 110-112 ° C to a solids content of 78-80%. The resulting mass is tempered by adding citric acid. The molding of the mass is carried out by casting in partially filled starch mass starch forms.

Ready-made candy cases are served in a cooling cabinet where they stand for 1-2 hours until complete structure formation at a temperature of 12-14 ° С. The temperature of the finished candy bodies is 18-25 ° C. Then the body enters the enrobing machine, where it is covered with glaze. Glazed sweets pass through a cooling cabinet for at least 7 minutes, where the temperature is maintained at 6-10 ° C, then they are served for wrapping and packaging.

Example 2. A method for the production of whipped sweets is similar to that in Example 1, characterized in that carrot powder is introduced into the mixture of fat-containing raw materials and condensed milk with sugar instead of pumpkin powder.

Example 3. A method for the production of whipped sweets is analogous to example 1, characterized in that a mixture of pumpkin and carrot powders in a ratio of 1: 1 is added to the mixture of fat-containing raw materials and condensed milk with sugar.

Example 4. A method for the production of whipped candies is analogous to example 1, characterized in that the whipping layer is formed by spreading, followed by casting of the jelly layer and sharp two-layer semi-finished product.

Claims (1)

A method for the production of sweets with combined jelly-whipped bodies, including the preparation of whipped and jelly candies, molding the resulting masses alternately in layers one on top of another by casting or spreading, followed by cutting, with the whipped mass, structure formation, glazing of candy bodies and packaging used as the first layer, the ratio of whipped and jelly layers of the body is (30-70%) :( 70-30%), respectively, and the glaze and body are (20-22%) :( 80-78%), respectively, while additionally preparing In order to reduce the pulp mass, vegetable powder is selected, selected from the fruits of pumpkin, carrot, or a mixture thereof, in an amount of 2-10% of the total candy mass while reducing the amount of sugar equivalent in dry matter, and the vegetable powders introduced are obtained by the method of combined convective-vacuum-pulse drying , and their introduction into the prescription mixture is carried out in a mixture with a fat-containing raw material.