RU2632223C2 - Nut brittle sweet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: nut brittle sweet is proposed, which is represented by a body made on the basis of soft nut brittle mass made from a mixture of dry components and a binding mass. The mixture of dry components contains fried peanut kernels and dry milk whey, and the binding mass is represented by milk binding mass and contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water. The following ratios of the body components are used, wt %: fried peanut kernel 30.80-32.0; dry milk whey 3.35-4.00; milk binding mass 64.0-65.85. The milk binding mass contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water at the following ratio of the initial components, wt %: condensed milk with sugar 16.86-18.35; granulated sugar 14.67-16.21; treacle 13.64-15.46; coconut oil 10.85-13.64; dry milk whey 4.94-6.14; sorbitol 1.35-1.52; food salt 0.46-0.47; lecithin 0.12-0.14; vanillin 0.02-0.03; water - the rest.

EFFECT: improving consumer properties, increasing nutritional and biological value of sweets, imparting to sweets new organoleptic properties.

2 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of confectionery products, in particular soft roasted sweets.

Known muesli bar, the body of which is made of syrup-bundles and a mixture of dry components of Muesli. In this case, the syrup ligament contains invert syrup, molasses, honey and a water-retaining additive - glycerin. The mixture of dry components "Muesli" contains oatmeal flakes, extruded product, dried pineapples, orange zest, raisins, nuts, chocolate icing. RU 2270581, IPC A23L 1/10, A23G 3/00, 2006.02.27.

However, this bar does not apply to soft roasting due to the material from which it is made, so this product does not expand the range of products for this purpose.

Known sweets "Soft roasting" made of a material made from a syrup-bunch - sugar-honey and sugar-syrup and dry mix of roasted crushed hazelnut kernels and fruit additives - crushed: apricot, dates, peach, pears, figs, pineapple, papaya, prunes. http://www.micaello.ru.

However, glutinous syrup contains natural honey, and expensive fruits are used as fruit additives, which makes sweets more expensive.

The closest in technical essence is a candy, glazed, containing a body, made on the basis of soft roasted mass, including a mixture of dry components and a bunch in the form of adhesive syrup. In this case, the adhesive syrup of the mass from which the body is made is made on the basis of honey and contains natural honey, molasses, water, a water-retaining component - glycerin, maltodextrins, food salt, the fat component of the mass of which the body is made, lecithin, flavoring, vanillin, and the dry mixture contains candied fruits in the form of candied citrus fruits, crushed roasted walnut kernel. RU 2303364, A23G 3/48, 2007.07.27

However, the composition of the candy contains honey, which leads to an increase in the cost of the final product and a short shelf life of the candies due to quick sugaring. In addition, the high humidity and viscosity of the resulting sweets leads to low quality finished products.

The problem solved by the claimed invention is the creation of sweets that expand the assortment of sweets such as soft roasting, with new organoleptic properties, by making the body of sweets from soft roasted mass based on milk condensed with the addition of roasted peanut kernels and whey powder, with high biological value.

The technical result consists in improving consumer properties by increasing the nutritional and biological value of sweets, in giving sweets new organoleptic properties due to a new combination of components in the manufacture of sweets.

This is achieved by the fact that the candy is roasted, characterized in that it is a body made on the basis of a soft roasted mass made from a mixture of dry ingredients and a binder mass, the mixture of dry components contains roasted peanut kernel and milk powder, and the binder mass is is a milk binder mass and contains milk condensed with sugar, granulated sugar, molasses, coconut oil, whey milk powder, sorbitol, food salt, lecithin, vanillin, water, using the following housing components, wt. %:

Roasted Peanut Kernel 30.80-32.0 Dry milk whey 3.35-4.00 Milk binder mass 64.0-65.85

At the same time, in a candy, the milk binder mass contains milk condensed with sugar, sugar, molasses, coconut oil, milk whey powder, sorbitol, food salt, lecithin, vanillin, water in the following ratio of the starting components, wt. %:

Condensed milk 16.86-18.35 Sugar sand 14.67-16.21 Syrup 13.64-15.46 Coconut oil 10.85-13.64 Dry milk whey 4.94-6.14 Sorbitol 1.35-1.52 Food salt 0.46-0.47 Lecithin 0.12-0.14 Vanillin 0.02-0.03 Water rest

The difference of the proposed solution is the combination of a binding milk mass with a whole kernel of roasted walnut and whey of dry milk, introduced both in the manufacture of the milk mass and mixed with the kernel of the nut in a dry mixture. Binder milk mass is a milk mass that does not contain an expensive component of honey. The combination of a whole kernel of roasted walnut and whey powder enhances the nutritional and biological value of sweets and gives sweets new organoleptic properties due to a new combination of components in the manufacture of sweets, thereby expanding the range of sweets for this purpose.

This technical solution is illustrated by the following examples of its preparation.

Example 1. Candy was obtained according to the recipe for candies "Fudge ACCOND."

First, the preparation of a binder milk mass is carried out. Sugar, molasses, water, condensed milk with sugar and coconut oil are fed into the cooking apparatus. The remaining components are manually loaded in quantities according to composition 1, table. 2 (sorbitol, food salt, flavoring.) Next, the mixture is boiled to a temperature of 110 ° C. The resulting milk mass has a moisture content of 10%, with a content of reducing substances of 19%.

Separately, a candy mass is prepared in the Contimix, where the cooked milk mass is served, the roasted peanut kernel and milk powder whey in an amount according to the composition of 1 table. 1. The mixture is stirred until homogeneous, after which it is fed to molding, then cutting into the bodies, cooling the bodies.

Example 2. Candy roasted get analogously to example 1, for the preparation of a binder milk mass take components in quantities according to composition 2, table. 2. The boiling point of the syrup is 114 ° C. The resulting milk mass has a moisture content of 11%.

Candy mass is prepared from milk mass, roasted peanut kernels and whey milk powder in an amount according to the composition of 2 tablets. one

Example 3. Candy roasted get analogously to example 1, for the preparation of a binder milk mass take components in quantities according to composition 3, table. 2. The boiling point of the syrup is 114 ° C. The resulting milk mass has a moisture content of 12%.

Candy mass is prepared from milk mass, roasted peanut kernels and whey milk powder in an amount according to the composition of 3 tablets. one.

The following raw materials were used to obtain “soft roasting” sweets: starch syrup GOST R 52 060-2003; food table salt GOST R 52422-2005; flavoring SanPiN 2.3.2. 1078-01, SanPiN 2.3.2.1293-03; the kernel of the peanut nut SanPiN 2.3.2. 1078-01; Sorbitol SanPiN 2.3.2. 1078-01; condensed milk with sugar - GOST 2903; coconut oil TP TS 024/2011, sugar, GOST 21-94 sand, whey milk powder GOST R 53492-2009, STB 2219-2011; lecithin - TRTS 029/2011, TRTS 021/2011, TRTS 022/2011, vanillin - Unified dignity. and hygiene. requirements (EURASEC).

Thus, the resulting roasted sweets expand the range of sweets of the “soft roasting” type with new organoleptic properties, lower cost, increased nutritional and biological value.

Claims (4)

1. The candy is roasted, characterized in that it is a body made on the basis of a soft roasted mass made from a mixture of dry ingredients and a binder mass, the mixture of dry components contains roasted peanut kernel and milk whey, and the binder mass is a milk binder weight and contains milk condensed with sugar, granulated sugar, molasses, coconut oil, whey milk powder, sorbitol, food salt, lecithin, vanillin, water, using the following ratios of components Pusa, wt.%: Roasted Peanut Kernel 30.80-32.0 Dry milk whey 3.35-4.00 Milk binder mass 64.0-65.85 2. Candy roast under item 1, characterized in that the milk binder mass contains milk condensed with sugar, granulated sugar, molasses, coconut oil, whey milk powder, sorbitol, edible salt, lecithin, vanillin, water in the following ratio of starting components , wt.%: Condensed milk 16.86-18.35 Granulated sugar 14.67-16.21 Syrup 13.64-15.46 Coconut oil 10.85-13.64 Dry milk whey 4.94-6.14 Sorbitol 1.35-1.52 Food salt 0.46-0.47 Lecithin 0.12-0.14 Vanillin 0.02-0.03 Water rest