RU2691577C1 - Method for production of glazed sweets of dried fruits and of dried fruits and berries with a filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One proposes a method for production of glazed sweets from dried fruits and dried fruits and berries with a filling, which consists in the fact that fruits are ground, dried and formed of candy bodies with their subsequent glazing. Before grinding, the fruits are moistened with subsequent pasteurisation for 1–10 minutes at temperature of 85–100 °C, after which moistened fruits are cooled to temperature not higher than 30 °C, wherein fruits are milled until formation of pieces sized 1–3 mm, and dried for 3–5 minutes by mixing candy mass with additive prepared for molding. Candy body is formed by method of cold extrusion with introduction of pre-prepared filling into centre of crushed sweet mass of fruits.

EFFECT: method provides shorter time for the production process cycle.

4 cl

Description

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

A known method for the production of glazed chocolates from dried fruits and / or berries, involves chopping dried fruits, drying them, shaping the candy bodies and introducing flavor additives into the buildings in the form of peeled nut kernels, followed by glazing the shaped candy bodies. The grinding of dried fruits is carried out in the form of strips of 0.5 × 3.0 cm. Then the sliced fruits are steamed above boiling water for 3–20 minutes, cooled to a temperature not higher than 30 ° C. A moisture-holding agent is introduced into the cooled mass, and peeled kernels of nuts are introduced into the shaped candy bodies by hand (RU 2526665, class A23G 3/48, published on August 27, 2014).

The known method is characterized by complexity due to the introduction into the case of candy kernels of nuts manually and the duration of the production process.

Also known, selected as the closest analogue, the method of production of glazed confection with a combined case of dried fruit and jelly, involving the coating of the molded case with chocolate icing, while the case is produced by cold extrusion of fruit mass and filling. Then the body is subjected to vystoyka in the conditions of the shop for at least 24 hours and the subsequent double glazing with chocolate icing with cooling after each coating glaze (RU 2643273, class A23G 3/48, published 01/31/2018).

The disadvantage of this method is in the duration of the process of production of confectionery, in particular during the vystoyka cases of products before icing, as well as adding sugar, sugar or sugar syrup to the fruit mass of the product, which makes the product less natural.

The technical result of the invention is to simplify the method of production of the mass for the formation of candy cases, which makes it possible to carry out the production in-line mechanized way without vystoyka cases of products before glazing and reduce energy consumption.

Named technical result achieved in the invention using the following set of features.

The method of production of glazed sweets from dried fruits and from dried fruits and berries with filling is that the fruits are crushed, dried and the candy bodies are formed from them and then glazed. Before chopping fruits are moistened with their subsequent pasteurization for 1-10 minutes. at a temperature of 85-100 ° C, after which the moistened fruit is cooled to room temperature (not higher than 30 ° C). The grinding of fruits is carried out before the formation of pieces, 1-3 mm in size, and drying is carried out for 3-5 minutes. by mixing prepared for the formation of candy mass with a food additive that reduces water activity. Forming the body of candy is carried out by cold extrusion with the introduction of pre-prepared filling in the center of the ground candy mass of the fruit.

Moistening of fruits is carried out by soaking them and washing with running water with a temperature of 40-45 ° C for 1-10 minutes.

In the ground candy mass can add a preservative.

The filling is chosen from the following range: fruit, fruit-jelly, jelly, berry, fruit and berry, such as "praline", type "milk caramel", cream, fatty or marzipan.

Fruit candy mass for forming the body of candy is prepared as follows.

The fruits are sent to the washing compartment for moisturizing and short pasteurization. This procedure is necessary to soften the dry structure of the fruit and create a soft and plastic structure more convenient for molding, which also allows the use of lower-grade fruits in the manufacture of confectionery products, thereby reducing the cost of the finished product.

The method is as follows.

Dried fruits, for example, dried apricots spread in mesh plastic trays, washed with hot running water with a temperature of 40-45 ° C for from 1.0-10 min, then allow it to drain. Washed fruit trays are sent for steam treatment to reduce microbiological risks after using running water. When processing with steam, metal sieves with a cell diameter of 5-8 mm are used, on which washed fruits are laid. Steam treatment is carried out on electric frying pans into which water is pre-poured and brought to a boil. The sieve is placed on special stands in an electric frying pan over boiling water and covered with a lid.

You must ensure that the bottom of the sieve with dried fruit is not enough to the water. Pasteurization of one portion is carried out at a temperature of from 85 to 100 ° C for at least 1 minute. and no more than 10 min.

Humidity after steaming, for example, for a Tajik / Chinese apricot should be 30.0-32.5%.

Steamed fruits are laid out in a plastic tray, do not tightly cover the lid and put on a cooling table to cool to room temperature.

The cooled fruits are ground in a grinder with the formation of pieces, 1-3 mm in size, for automatic continuous molding.

Crushed fruits within 3-5 min. mix in a mixer with Z-shaped blades with the additive that reduces water activity. As such an additive can be used food additive "Vanilla" or food additive glycerin E 422.

The grinding of the fruit candy part occurs separately from all components, therefore there is no need for a stage of standing of the buildings.

Mixed fruit candy mass spread in a plastic tray and sent to the molding machine.

The confectionery body is produced by molding a prepared fruit candy mass and filling on a molding machine using cold extrusion. Immediately from the body molding machine sent for glazing on the enrobing machine.

The following types of fillings can be used:

- fruit, fruit and jelly, jelly, berry or fruit and berry fillers;

- Praline fillings;

- fillings like “milk caramel”;

- cream fillings;

- fatty fillings;

- marzipan mass fillings.

So The feature of forming the body of the product, in accordance with the proposed method, is that there is no need for it to stand in special conditions or in the workshop for any process-related time, which reduces both production costs and the production cycle time, which, particular contributes to lower power consumption.

To increase the shelf life of the finished product up to six months, a preservative, for example, potassium sorbate, can be added to the candy mass from crushed fruit.

Confectionery product obtained by the proposed method retains the moisture content of the filling for at least 6 months, retains the original original taste for at least 9 months, and keeps its shape well.

The finished confection has an attractive appearance, especially in the section, with an original taste due to a clear separation of the periphery of the case from ground dried fruit and the center, for example, from a fruit-jelly filling. The product is easy to chew and partially breaks down in the mouth into small fruit fractions mixed with pastry glaze.

Below are specific examples of the use of different source products for the implementation of the proposed method.

Example number 1.

Method for the production of confectionery with a combination of Kaisy case with a fruit-jelly filling based on apricot coated with a dark lauric-type confectionery glaze. Confectionery is made, as indicated above, only dried apricots are used as dry fruits. Glazed apricot candy with fruit-jelly filling in a dark lauric-type confectionery glaze has a pleasant taste, a long shelf life without stratification of the product's structure, and also retains its body shape well.

Example number 2.

Method for the production of confectionery with a combined case of prunes with fruit-jelly filling on the basis of prunes covered with dark confectionery glaze of lauric type. Confectionery is made, as stated above, only prunes are used as dry fruits. Glazed prune candy with fruit-jelly filling in a dark lauric-type confectionery glaze has a pleasant taste, long shelf life without stratification of the product's structure, and also retains its body shape well.

The type of glaze and body can be any. For the preparation of candy mass can be used dried, including fruits and berries soaked with sugar syrup and candied fruits. For the preparation of, for example, fruit-jelly or fruit and berry filling, any fruits and berries can be used. Dark or white lauric or non-lauric glaze can be used for glazing.

Claims (4)

1. Method for the production of glazed chocolates from dried fruits and from dried fruits and berries with filling, which consists in chopping the fruits, drying and forming candy bodies with them followed by glazing, while before grinding the fruits are moistened and then pasteurized for 1-10 min at a temperature of 85-100 ° C, after which the moistened fruits are cooled to a temperature not higher than 30 ° C, and the grinding of the fruits is carried out before the formation of pieces, 1-3 mm in size, and drying is carried out for 3-5 min by mixing P dgotovlennoy moldable candy mass with a food additive, lowering the water activity, wherein the molding is carried out sweets housing by cold extrusion with the introduction of pre-prepared filling the center milled fruit candy mass. 2. The method according to p. 1, in which the moistening of the fruits is carried out by soaking them and washing with running water with a temperature of 40-45 ° C for 1-10 minutes 3. The method according to claim 1, wherein a preservative is added to the ground candy mass. 4. The method according to claim 1, in which the filling is chosen from the following row: fruit, fruit and jelly, jelly, berry, fruit and berry, such as "praline", type "milk caramel", cream, fatty or marzipan.