RU2618100C2 - Candy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Candy is a body, consisting of a shell made of stretching milk mass containing condensed milk with sugar, fat component, granulated sugar, a flavoring agent, monogylcerides, sorbitol, edible salt, molasses with filling made of creamy praline candy mass, consisting of fat component and semi-finished product of creamy praline mass, made from a milk component, fat component, lecithin, a flavouring agent, granulated sugar. Stretching milk mass additionally contains glycerine and food additive DUB SE 5S, as fat component contains confectionary fat, wherein filling as fat component contains confectionary fat, and semi-finished product of creamy praline mass for filling preparation additionally contains lactose, as milk component – milk protein concentrate "Condensed milk" and dry defatted milk, as fat component contains confectionery fat special-purpose fat SDS, as a flavouring agent – vanillin.

EFFECT: proposed candy has improved quality characteristics, particularly: storage life and stability of shape of product, as well as high organoleptic properties.

5 cl, 4 tbl

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of sweets with shell and filling.

A confectionery product is known, consisting of a glazed case made of a shell made of plastic candy mass selected from the group: including fondant, praline, cream, nut and located in the shell filling made from a mass selected from the group of: whipped, fruit, pralines, milk, jelly, nut or cream, while the shell is made spherical or ellipsoid, and the elements of the confectionery are in the following proportions, wt. %: shell 65-66, filling 13-14; glaze 20-22. RU 92302, IPC A23G 3/00, 03/20/2010.

The shell, made of plastic candy mass, has a sufficiently large thickness. This improves the form-holding ability of the product body, but reduces its consumer properties in terms of taste. In addition, the shell made of chocolate glaze holds the shape of the product well, but collapses when exposed to shock loads during storage, as well as when the temperature regime changes, which affects the shelf life of the product.

Known candy, which is a molded case coated with coconut flakes, consisting of a shell made of candy mass based on skimmed milk powder, and a filling made of creamy whipped candy mass. The shell and filling in the finished confectionery product are in the ratio: shell 65 wt. %, filling 30 wt. %, and a coating of coconut flakes 5 wt. % RU 2348163, 7 IPC A23G 3/50, 03/10/2009.

However, the candy mass for the execution of the shell has a moisture content of 1.22-2.21%, which leads to saccharification of products and a reduction in shelf life, as well as a decrease in the form-holding ability of the body, which is easily destroyed during transportation, shock loads and storage, which leads to a decrease in consumer properties sweets.

The closest in technical essence is a candy, which is a body consisting of a shell made of a stretching milk mass containing condensed milk with sugar, a fat component, granulated sugar, flavoring, monoglycerides, sorbitol, food salt, molasses, and filling made from creamy praline candy mass, consisting of the equivalent of cocoa butter, lecithin, flavoring and semi-finished praline mass containing caramelized milk powder, coconut oil, cocoa butter equivalent, lecithin, aroma izator. RU 2477962, IPC A23G 3/36, A23G 3/54, publ. 03/27/2013.

The claimed invention solves the problem of expanding the range of sweets containing a shell made of stretching milk candy mass and a filling made of: creamy praline mass with improved organoleptic properties in terms of taste, improved quality characteristics, namely an increased shelf life, shape stability of the product.

The technical result of the claimed invention is to improve the quality of the product, namely the preservation of the shape of the candy throughout the shelf life by reducing the stickiness to the equipment during manufacture and to the label during storage, improving organoleptic properties in terms of taste.

The technical result is achieved by the fact that the candy, which is a body consisting of a shell made of a stretching milk containing condensed milk with sugar, a fat component, granulated sugar, flavoring, monoglycerides, sorbitol, food salt, molasses, and filling made from a creamy praline candy mass consisting of a fat component and a semi-finished cream praline mass made from a milk component, a fat component, lecithin, flavoring, granulated sugar, characterized in that the full-time stretching mass additionally contains glycerin and the dietary supplement DUB SE 5S, and contains the confectionery fat as the fat component, while the filling as the fat component contains confectionery fat, and the semi-finished cream praline mass for the manufacture of the filling additionally contains lactose, as the milk component Condensed milk milk protein concentrate and skimmed milk powder as a fat component contains confectionery fat and SDS special-purpose fat as a flavoring agent - in aniline in the following ratio of components of the semi-finished creamy praline mass in wt. %:

Skimmed milk powder 34.16-35.09 Specialty Grease SDS 17.84-19.32 Lactose 8.12-9.04 Confectionery fat 3.04-3.27 Lecithin 0.31-0.34 Condensed milk milk protein concentrate 0.31-0.34 Vanillin 0.05-0.06 Granulated sugar rest

At the same time, in the candy, the filling and shell of the body are in a ratio of 1: 1.

Moreover, in the candy, the milk stretching mass contains condensed milk with sugar, molasses, confectionery fat, sorbitol, glycerin, monoglycerides, food salt, food supplement DUB SE 5S, flavoring, granulated sugar with the following ratios of the starting components in wt. %:

Condensed milk with sugar 32.87, or 33.59, or 33.98 Syrup 16.08-17.56 Confectionery fat 10.85-11.97 Sorbitol 7.04-7.76 Glycerol 2.24-2.75 Monoglycerides 0.67-0.92 Food salt 0.57-0.92 Food supplement DUB SE 5S 0.35-0.41 Flavoring 0.08-0.09 Granulated sugar rest

Moreover, in the candy, the filling contains confectionery fat and semi-finished cream praline mass with the following ratios of the components of the filling in wt. %:

Confectionery fat 11.0-12.0 Semi-finished creamy praline mass 88.0-89.0

At the same time, in candy the case is additionally coated with gloss in the amount of 0.18-0.2 wt. % of the total mass of the finished product.

The difference between the claimed invention and the prototype is a combination of known components with new components and their quantitative values. Thus, the use of the DUB SE 5S food additive in the manufacture of a dairy stretching mass for the shell reduces the adhesive properties of sweets, which reduces the stickiness of products to various surfaces during production and storage, which also helps to maintain shape. In addition, the additive increases the rate of crystallization of sugar, which reduces production time. The use of Condensed Milk milk protein concentrate improves the taste of sweets, makes them “velvety”, increases the saturation of taste and mouth feel. The use of special-purpose fat SDS in combination with other components can reduce the cost of sweets while maintaining good organoleptic properties.

The invention is given in examples 1-3.

Example 1

Candies are prepared according to the recipe for candies "Nyamik".

For the preparation of a soft milk stretching mass for the shell on the scales, according to the recipe, the components are served: granulated sugar, molasses, condensed milk, confectionery fat. Edible salt, sorbitol, flavor, glycerin, monoglycerides, food supplement DUB SE 5S are added manually. The number of components is taken according to the composition of 1 table. 1. After that, the mass is boiled in a cooking apparatus to a temperature of 121-123 ° C. Upon reaching the required temperature, the steam supply automatically stops, the valve opens, and the mass is pumped into the capacity of the cooling drum, passing through it, the mass is cooled to a temperature of 31-35 ° C and then the mass is sent to the hopper of the press machine.

To prepare the filling from creamy candy praline mass, prepare a semi-finished creamy praline mass in accordance with the technological instructions TI 11-08-2013 and TI 11-11-2013 "Technological instruction for the production of praline masses". The number of components is taken according to the composition of 1 table. 2

The resulting semi-finished cream praline mass is served in the Contimix, which is also continuously fed, according to the recipe, melted fat with a temperature of not higher than 45 ° C. In the Contimix, the mass is continuously mixed and continuously fed by a conveyor to the hopper of the press machine. The number of components is taken according to the composition of 1 table. 3

The mass for the shell is fed into the left funnel; the mass for the filling is fed into the right funnel. From the press machine, the candy mass in the form of continuous bundles is fed into a cooling cabinet with a bottom temperature of 5-10 ° C, air temperature of 15-20 ° C. From the cooling cabinet, the tows are sent to the cutting of the candy bodies. The ratio of the candy masses of the shell and the filling is 1: 1. Next, the candy shells are sent for glossing with a wax-fat mixture in an amount of 0.18-0.2 wt. % of the total mass of the product.

In addition, the body of the candy can be coated with glaze. Glazing is carried out completely or glazed only on the bottom, depending on the formulation.

Organoleptic properties are given in table. four

Example 2. Candies were obtained analogously to example 1.

Dairy stretching mass for the shell is prepared from the components of composition 2 of the table. one.

To prepare the filling from a creamy candy praline mass, a semi-finished creamy praline mass is prepared from the components of composition 2 of the table. 2. The filling is prepared according to the composition of 2 tablets. 3. The ratio of the candy masses of the shell and the filling is 1: 1. Organoleptic properties are given in table. four

Example 3. Candies were obtained analogously to example 1.

Dairy stretching mass for the shell is prepared from the components of composition 3 of the table. one.

To prepare the filling from creamy candy praline mass, a semi-finished creamy praline mass is prepared from the components of the composition of 3 tables. 2. The filling is prepared according to the composition of 3 tablets. 3. The ratio of the candy masses of the shell and the filling is 1: 1. Organoleptic properties are given in table. four.

1/2011, TP ТС 033/2013; Ванилин – Един. сан.-эпид. и гигиен. Треб. (ЕВРАЗЭС)The following raw materials were used for the production of sweets: granulated sugar - GOST 21-94; molasses - starch - GOST R 52 060-2003; confectionery fat - TU 9142-058-577-10951-2013; sorbitol - One. San Epid. and hygiene. required (EURASEC); glycerin - Ed. dignity. and hygiene. required (EURASEC); monoglycerides - Ed. dignity. and hygiene. required (EURASEC); table salt - GOST 52422-2005; food supplement DUB SE 5S - Ed. dignity. and hygiene. required (EURASEC); Toffee flavoring - One. dignity. and hygiene. required (EURASEC); skimmed milk powder - GOST R 52791-2007; special purpose grease SDS CF 200 TU 91 42-002-59172334-2009; lactose Tech. Regulation on milk and dairy products. Federal Law dated 12.06.2008 No. 88-F3; Lecithin - TP TS 029/20011, TP TS 021/2011, TP TS 022/2011; Concentrated Milk Protein Concentrate - TP TS 02

1/2011, TP TS 033/2013; Vanillin - One. dignity. and hygiene. Req. (EURASEC)

Claims (8)

1. Candy, which is a case consisting of a shell made of a stretching milk mass containing condensed milk with sugar, a fat component, granulated sugar, flavoring, monoglycerides, sorbitol, food salt, molasses, and a filling made of creamy praline candy a mass consisting of a fat component and a semi-finished cream praline mass made from a milk component, a fat component, lecithin, flavoring, granulated sugar, characterized in that the milk stretching mass is additionally soda it contains glycerin and a dietary supplement DUB SE 5S, and contains confectionery fat as the fat component, while the filling contains confectionery fat as the fat component, and the semi-finished cream praline mass for the filling additionally contains lactose, and milk protein concentrate as the milk component " "Condensed milk" and skimmed milk powder, as a fat component contains confectionery fat and SDS special purpose fat, vanillin as a flavoring agent in the following ratio nt of semi-finished creamy praline mass in wt. %: Skimmed milk powder 34.16-35.09 Specialty Grease SDS 17.84-19.32 Lactose 8.12-9.04 Confectionery fat 3.04-3.27 Lecithin 0.31-0.34 Condensed milk milk protein concentrate 0.31-0.34 Vanillin 0.05-0.06 Granulated sugar rest 2. Candy according to claim 1, characterized in that the filling and the shell of the candy body are in a 1: 1 ratio. 3. Candy according to claim 1, characterized in that the stretching milk contains condensed milk with sugar, molasses, confectionery fat, sorbitol, glycerin, monoglycerides, food salt, food supplement DUB SE 5S, flavoring, granulated sugar with the following ratios of components of milk stretching mass in wt. %: Condensed milk with sugar 32.87 or 33.59 or 33.98 Syrup 16.08-17.56 Confectionery fat 10.85-11.97 Sorbitol 7.04-7.76 Glycerol 2.24-2.75 Monoglycerides 0.67-0.92 Food salt 0.57-0.92 Food supplement DUB SE 5S 0.35-0.41 Flavoring 0.08-0.09 Granulated sugar rest 4. Candy under item 1, characterized in that the filling contains confectionery fat and semi-finished cream praline mass with the following ratios of the components of the filling in wt. %: Confectionery fat 11.0-12.0 Semi-finished creamy praline mass 88.0-89.0 5. Candy under item 1, characterized in that the housing is additionally coated with gloss in an amount of 0.18-0.2 wt. % of the total mass of the finished product.