RU2643273C1 - Method of production of glazed confectionery with a combined bod - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionery industry and can be used in the production of glazed confectionery. Method for the production of glazed candy with a combination bod of dried fruits and jelly is proposed, providing the coating of the molded bod with chocolate glaze, the bod is produced by cold extrusion of fruit mass and fillings, then the bod is subjected to a curing in the shop for at least 24 hours, followed by double glazing with chocolate glaze and cooling after each coating with glaze, the glaze temperature during glazing is from 28 to 32°C, and the ratio of the chocolate glaze to the bod is in mass% by dry matter, as 45-50% of the chocolate glaze by 50-55% of the bod, while the fruit mass is obtained by mixing the dried fruits with the prepared syrup and glycerin, grinding on the top of all components of the recipe mixture for fruit mass and its standing in the shop for at least 12-24 hours, to prepare the filling, the prepared and mixed bulk ingredients are mixed with the ingredients for the filling except flavor additives and citric acid, the mixture is heated while circulating in a cooking installation to a temperature of 60°C, then boiled obtained recipe mixture in the boiler to a final cooking temperature of 104-1050°C, add flavor additives, make more sour the mixture with a citric acid solution to a pH of 3.0-3.3, cast the received filling with a temperature of 85-93°C in plastic boxes, cooled in a shop and used to produce a bod. Chocolate glaze is obtained by melting in a topping tank of chocolate mass for glazing, its filtration and magnetic cleaning, followed by tempering with temperature in the first zone 33±1°C, in the second zone temperature is 27±1°C, in the third zone temperature is 31±1°C. Chocolate glaze can be made of black, or milk, or white chocolate. To obtain the confectionery bod, the fruit mass and the filling are taken in the following ratio in mass% by dry matter: for 60-65% of the fruit mass take 35-40% of the filling. Filling is made of the following ingredients: sugar, molasses, pectin, sodium citrate, citric acid, flavoring matter, color. Filling also comprises titanium dioxide. To prepare the syrup use sugar, molasses, potassium sorbate.

EFFECT: invention makes it possible to obtain confectionery products with high quality, extended term of storage without grading effect of the structure of the product, increased scoop-ability of the bod and good organoleptic properties, and also provides expansion of assortment of confectionery products, reduction of the duration of technological cycle and energy consumption, reduction of harmful production and the content of harmful substances in products.

7 cl, 4 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of glazed confectionery.

Known methods for the production of confectionery products, which are a glazed body, consisting of two layers located one above the other.

In particular, there is a known method for the production of a confectionery product comprising a body consisting of two layers, the first layer of which is a whipped mass, including sugar syrup with gelatin, egg white, molasses, fruit and berry sauce, icing sugar, aromatic substances, the second layer of the body is made of fruit-fondant mass, including fruit puree, granulated sugar, molasses and glaze (SU 1588355).

There is also known a method of manufacturing a confectionery product containing a molded body coated with glaze, consisting of two elements in the form of plates superimposed on one another, one of the body elements being made of whipped candy mass, including granulated sugar, molasses and agar, egg white, condensed milk , butter, citric acid, aromatic substance, dye, and the second element is made of pulp, including the fruit component in the form of apple sauce, as well as agar, granulated sugar, molasses, apple essence, and sweet in malic acid, dye, citric acid (RU 2198535).

A known method for the production of a chocolate dessert containing a body of natural fruits or berries and a chocolate coating obtained by immersing the body in a molten chocolate mass (RU 2137389).

A known method of obtaining a confectionery two-layer product, which is a molded case, coated with glaze (RU 2577987). The specified method is selected as the closest analogue of the proposed invention.

The problem to which the invention is directed is to develop a method for producing a high-quality confectionery product using natural natural raw materials - dried fruits and giving the finished product a new original taste.

The technical result to which this invention is directed is to improve the quality of the confectionery product obtained, increase the shelf life of the finished product without stratification of the product structure, increase the shape stability of the case and improve the organoleptic properties with an expansion of the range of confectionery products, reduce the length of the technological cycle and energy consumption, reduce the harmfulness of production and the content of harmful substances in products through the use of natural raw materials.

The technical result is achieved by the fact that the method of manufacturing a glazed confectionery product with a combined body provides for coating the molded body with chocolate icing, the body is obtained by cold extrusion of fruit mass and filling, then the body is exposed to standing in the workshop for at least 24 hours and then double glazed with chocolate with glaze, the temperature of the glaze during glazing is from 28 to 32 ° C, the confectionery product after each glaze coating is cooled wait, while the fruit mass is obtained by mixing dried fruits with the prepared syrup, grinding all components of the prescription mixture for the fruit mass on a top and standing in the workshop for at least 12-24 hours, to prepare the filling, the pre-prepared and mixed bulk ingredients for the filling are mixed with other ingredients for the filling, with the exception of flavorings and citric acid, heat the resulting mixture by circulating it in a cooking plant to a temperature of 60 ° C, then boil the resulting the prescription mixture in the boiler to a final cooking temperature of 104-105 ° C, add flavoring additives, acidify the mixture with a solution of citric acid to pH 3.0-3.3, pour the resulting filling with a temperature of 85-93 ° C into plastic boxes, cool in workshop conditions and used to obtain the body of the confectionery.

Raw materials used for the manufacture of confectionery must meet the relevant requirements of the standards.

The method proposed by the authors for the production of a glazed confectionery product with a combined body is as follows.

To obtain fruit mass in a digester, syrup is prepared. A syrup is prepared from sugar, molasses and potassium sorbate. Dry fruits are loaded into the resulting syrup, the resulting mixture is mixed, glycerin is added and the resulting recipe mixture is ground in an industrial meat grinder (on top). The resulting fruit mass is kept in the workshop for at least 12-24 hours before its further use.

The following ingredients are used to prepare the fruit mass: dried fruits, syrup and glycerin, which can be taken in the following quantities in kg by dry substance per ton of finished product: dried fruits - 296.89 kg; syrup - 27.2 kg; glycerin - 0.85 kg.

To prepare the filling, the initial bulk components are sieved and subjected to magnetic cleaning, that is, preliminary preparation of bulk components is carried out. The bulk components are then mixed by circulating them in a mixer. The remaining components of the prescription mixture are added to the bulk components, with the exception of flavorings and citric acid. The resulting recipe in the cooking plant is heated to 60 ° C and circulated for 4 minutes. Then the mixture is boiled in a boiler with evacuation parameters P = -0.4 bar, T = 94-95 ° C with a final cooking temperature of 104-105 ° C. Flavors are added to the mixture, mixed, acidified with pre-filtered 50% citric acid solution until a pH of 3.0-3.3 is reached, the resulting filling is poured into a plastic box with a temperature of 85-93 ° C and cooling in the workshop.

The filling is prepared from the following ingredients: sugar, molasses, pectin, sodium citrate, citric acid, flavor, color. The main ingredients of the filling can be taken in the following quantities in kg of dry matter per 1 ton of finished products: sugar - 106.96 kg; molasses - 53.32 kg; pectin - 2.74 kg; sodium citrate - 1.6 kg; citric acid - 3.04 kg.

Chocolate icing is obtained by melting in a furnace tank of chocolate mass for enrobing, filtering it and magnetically cleaning, followed by tempering with a temperature in the first zone of 33 ± 1 ° C, in the second zone of 27 ± 1 ° C, in the third zone of 31 ± 1 ° C.

The body of the confectionery product is obtained by molding by cold extrusion of fruit mass and filling.

The finished confectionery is a case coated with a shell in the form of chocolate icing and is, in fact, a glazed candy with a combined case of dried fruits and jelly.

The confectionery product obtained by the proposed method retains the moisture content of the filling well, maintains the original taste for a long time, and retains its shape well. The finished confectionery product has an attractive appearance, tenderness and softness when biting. The product chews easily and partially breaks up into small fruit pieces in the mouth.

The body of the product is coated with glaze made of bitter, milk or white chocolate.

The shape of the shell and housing can be any. Any dried fruit can be used to make the fruit mass.

The following are examples of the invention, not limiting the scope of the claims of the applicant.

Example No. 1

A method of manufacturing a confectionery with a combined case of apricot with a juicy filling coated with white chocolate glaze. The confectionery product is made as described above, only dried apricot is used as dried fruit. The consumption of raw materials per 1 ton of finished products is presented in tables No. 1 and No. 2. Glazed apricot candy with jelly in white chocolate glaze has a pleasant taste, a long shelf life without delamination of the product structure, and also retains its shape well.

Example No. 2

Method for the production of a confectionery with a combined body of prunes with juicy chocolate icing filling. A confectionery product is made, as in example No. 1, only prunes are used as dried fruit. The consumption of raw materials per 1 ton of finished products is presented in tables No. 3 and No. 4. Glazed candy made from prunes with jelly in chocolate icing has a pleasant taste, a long shelf life without delamination of the product structure, and also retains its shape well.

The confectionery products obtained by the proposed method have a strong structure that retains its shape and moisture during storage, has a pleasant taste and aroma.

Thus, the invention allows to obtain new confectionery products with desired quality characteristics, having high quality, increased shelf life of the finished product without stratification of the product structure, increased form stability of the case and good organoleptic properties, and also provides an expansion of the range of confectionery products, reducing the duration of the technological cycle and energy consumption , reducing the harmfulness of production and the content of harmful substances in products.

Claims (7)

1. A method for the production of glazed sweets with a combined body of dried fruits and jelly, comprising coating the molded body with chocolate icing, characterized in that the body is produced by cold extrusion of fruit mass and filling, then the body is exposed to standing in the workshop for at least 24 hours, followed by double glazing chocolate glaze and cooling after each glaze coating, the glaze temperature during glazing being from 28 to 32 ° C, and the ratio of chocolate glaze to body Ca is in wt.% on dry matter, like 45-50% chocolate glaze per 50-55% of the body, while the fruit mass is obtained by mixing dried fruits with prepared syrup and glycerin, grinding all components of the prescription mixture for fruit mass on a top and aging it in the workshop for at least 12-24 hours, to obtain the filling, pre-prepared and mixed bulk ingredients are mixed with the ingredients for the filling, with the exception of flavoring additives and citric acid, the resulting mixture is heated with its circulation and in a cooking plant to a temperature of 60 ° C, then the resulting recipe mixture is boiled to a final cooking temperature of 104-105 ° C, flavor additives are added, the mixture is acidified with a solution of citric acid to pH 3.0-3.3, the resulting filling is poured with at a temperature of 85-93 ° C in plastic boxes, cooled in a workshop and used to obtain a housing. 2. The method according to p. 1, characterized in that the chocolate icing is obtained by melting in the fuel tank of the chocolate mass for glazing, filtering it and magnetically cleaning, followed by tempering with a temperature in the first zone of 33 ± 1 ° C, in the second zone of 27 ± 1 ° C, in the third zone 31 ± 1 ° C. 3. The method according to p. 1, characterized in that to obtain the body of the confectionery product, the fruit mass and the filling are taken in the following ratio in wt.% On a dry matter basis: 35-40% of the filling is taken for 60-65% of the fruit mass. 4. The method according to p. 1, characterized in that the filling is made of the following ingredients: sugar, molasses, pectin, sodium citrate, citric acid, flavor, color. 5. The method according to p. 1, characterized in that for the preparation of the syrup use sugar, molasses, potassium sorbate. 6. The method according to p. 1, characterized in that the filling additionally contains titanium dioxide. 7. The method according to p. 1, characterized in that the chocolate icing can be made of black, or milk, or white chocolate.