RU2679506C1 - Method of manufacture of confectionery - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method for the production of confectionery products is proposed, consisting in introducing a flour suspension into a liquid base using wheat flour and mixtures of ground spices from cinnamon, cloves and cardamom, boiling the mixture and packaging the product with the addition of peeled nuts, moreover, concentrated fruit and / or berry juices with a dry mass content of 60–65 % are used as a liquid base, boiling the mixture is carried out until it reaches a gel-like state, carry out the packaging of the product by pouring half of the boiled mixture into a soft plastic bag with a capacity of 200 g with a fitting with a lid, followed by filling in it crushed peeled nuts with the size of nut grains from 2 to 4 mm and pouring the second half of the boiled mixture to obtain the ratio of boiled mixture and nuts 5–7:1, carry out the sealing of the package, place the filled sealed packages in the sterilizer, carrying out the sterilization of the finished product, using the following ratio of the initial components of the mixture for boiling, wt. %: concentrated juice 46–47.8; water 36–37.8; wheat flour 15–16.8; spices 1.2–1.6.EFFECT: invention allows to make confectionery products with high organoleptic characteristics and high biological value, as well as significantly increase the shelf life of the finished product.1 cl, 2 ex

Description

The invention relates to the food industry, namely, the production of confectionery.

A known method for the production of confectionery products, which consists in preparing a liquid base, mixing the base with sugar, introducing a suspension into the mixture using wheat flour, boiling the resulting mass with continuous stirring, introducing an aromatic additive and nuts, molding the mass and its packaging (USSR copyright certificate No. 1634237 , A23L 1/06, published 03/15/1991).

The disadvantage of this method is the low shelf life of the finished product, the loss of taste of nuts at high temperature.

A known method for the production of confectionery, which consists in mixing a liquid base with sugar, introducing a flour suspension into a mixture using wheat flour, boiling the resulting mass with continuous stirring, introducing an aromatic additive and nuts, molding the product and packaging it (RF patent No. 2493719, A23G 3 / 00, published 09/27/2013).

The disadvantage of this method is the low shelf life of the finished product, the loss of taste of nuts at high temperature, high energy consumption during production.

The task to which the claimed invention is directed is to create a method for the production of confectionery products, which allows to provide a technical result.

The technical result achieved by the proposed method is to manufacture products with high organoleptic characteristics and high biological value, as well as to significantly increase the shelf life of the finished product, due to the ratio of components and replacing the drying operation with sterilization.

The technical result is achieved by the fact that the method includes introducing a flour suspension into a liquid base, and a mixture of crushed spices from cinnamon, cloves and cardamom, boiling the mixture and packaging the product with the addition of peeled nuts, while concentrated fruit and / or berry juices are used as a liquid base with a dry mass content of 60-65%, the mixture is boiled until it reaches a jelly-like state, the product is packaged by pouring half of the boiled mixture into a soft plastic bag with a capacity of 200 g per pc cerium with a lid, followed by filling peeled nuts with a nut size from 2 to 4 mm, and pouring the second half of the boiled mixture to obtain the ratio of boiled mixture and nuts 5-7: 1, seal the bag, place the filled sealed bags in the sterilizer, sterilizing the finished product, using the following ratio of the starting components of the mixture for boiling, wt. %:

concentrated juice 46-47.8 water 36-37.8 wheat flour 15-16.8 spices 1.2-1.6.

The production of confectionery products according to the claimed method differs from the known one in that concentrated fruit and / or berry juices with a dry weight content of 60-65% are used as a liquid base.

The choice of the size of the walnuts is due to the need for its free passage through the neck of the cap of the plastic packaging bag. The ratio of the starting components for boiling the mixture was established experimentally and is optimal for obtaining a finished product of high quality and organoleptic characteristics. The ratio of boiled mixture and nuts 5-7: 1 used in the packaging of the finished product has also been established experimentally and is optimal for achieving organoleptic properties.

Replacement in the claimed method of the drying operation for thermal or radiation sterilization significantly simplifies and reduces the cost of the process while improving the quality of the products and increasing the shelf life of the finished product

The claimed method is as follows.

A liquid base is being prepared, using any concentrated fruit, berry juice or fruit and berry juice with a dry weight of 60-65%. Juices may contain fruit pulp, in which case they must be subject to homogenization. Flour suspension and crushed spices - cinnamon, cloves, cardamom are introduced into the liquid base. The mixture with constant stirring is heated and boiled at the boiling point until a residual moisture content of 45-49% is reached.

Used the following ratio of the starting components of the mixture for boiling, wt. %:

concentrated juice 46-47.8 water 36-37.8 wheat flour 15-16.8 spices 1.2-1.6.

Part of the finished mixture is poured into a soft plastic bag with a capacity of 200 g with a fitting with a lid, then chopped kernels of nuts with a grain size of 2 to 4 mm are poured. Walnut kernels are preferably used, but any other nuts in chopped, raw or roasted form can be used.

Then pour the second portion of the finished mixture of the same volume as the first portion, after which the package is sealed.

The ratio of the finished mixture and nuts is 5-7: 1.

Packages are placed in thermo- or radiation sterilizers for sterilization, and then placed in cardboard boxes.

The use of the claimed method of thermal or radiation sterilization significantly simplifies and reduces the cost of the process while improving the quality of the products and increasing the shelf life of the finished product. Improving the quality of the finished product is due to an increase in biological value, since the preservation of biologically active substances and vitamins is ensured due to a significant reduction in the heating temperature of the product and processing time. Radiation sterilization is accompanied by heating of the product by no more than 8-10 ° C and passes within a few seconds. During thermal sterilization, in particular, ultra-high temperature sterilization, the product is processed for several seconds at 130-150 ° C.

As a result, organoleptic indicators sharply improve - the color, taste, and aroma of the finished product are pronounced.

Thanks to the claimed invention, it became possible to obtain a confectionery product made from natural products in technologically simpler conditions, having a soft, elastic texture and excellent taste, with an increased shelf life of finished products (up to 1.5-2 years).

The invention is illustrated by the following examples.

Example 1

Concentrated apricot, cherry and blackcurrant juices, taken in equal amounts and in a total weight of 15 kg, are mixed with flour suspension obtained by thoroughly mixing 5 kg of second-grade wheat flour in 12 l of water. Spices are added there - crushed cinnamon, cloves, cardamom in a total amount of 50 g. With constant stirring, the mixture is kept at boiling point until a jelly-like mass is obtained.

In a soft plastic bag with a capacity of 200 g with a fitting with a lid, used, for example, for packing ketchup or mayonnaise, pour 50-65 ready-made jelly-like mixture, chopped walnut kernels with a nut size from 2 to 4 mm in the amount of 20 g are poured on top.

Then pour the second portion of the finished mixture of the same volume as the first portion, after which the package is sealed.

Packages are placed in a temperature sterilizer where they are kept for 5-10 seconds at a temperature of 130 ° C.

Packages are packed in a cardboard box.

Example 2

Concentrated grape, peach, strawberry and pomegranate juices, taken in equal amounts and in a total weight of 15 kg, are mixed with flour suspension obtained by thoroughly mixing 5 kg of second-grade wheat flour in 12 l of water. Spices are added there - crushed cinnamon, cloves, cardamom in a total amount of 50 g. With constant stirring, the mixture is kept at boiling point until a jelly-like mass is obtained.

In a soft plastic bag with a capacity of 200 g with a fitting with a lid, used, for example, for packing ketchup or mayonnaise, pour 50-65 ready-made jelly-like mixture, chopped peanut kernels with a nut size from 2 to 4 mm in an amount of 20 g are poured on top.

Then pour the second portion of the finished mixture of the same volume as the first portion, after which the package is sealed.

Packages are placed in a radiation sterilizer, where they are kept for 3-5 seconds.

Packages are packed in a cardboard box.

Thus, a technology has been created for the production of confectionery products with high organoleptic characteristics, the preservation of biologically active substances and vitamins, with an increased shelf life of finished products.

Claims (2)

A method for the production of confectionery products, which consists in introducing a flour suspension into a liquid base using wheat flour and a mixture of crushed spices from cinnamon, cloves and cardamom, boiling the mixture and packaging the product with the addition of peeled nuts, characterized in that concentrated fruit and / or berry juices with a dry mass content of 60-65%, the mixture is boiled until it reaches a jelly-like state, the product is packaged by pouring half of the boiled mixture in a soft plastic bag with a capacity of 200 g with a fitting with a lid, followed by filling in it crushed peeled nuts with a nut size from 2 to 4 mm and pouring the second half of the boiled mixture to obtain the ratio of boiled mixture and nuts 5-7: 1, the package is sealed placed filled sealed bags in the sterilizer, sterilizing the finished product, while using the following ratio of the starting components of the mixture for boiling, wt.%: concentrated juice 46-47.8 water 36-37.8 wheat flour 15-16.8 spices 1.2-1.6