RU2706946C1 - Technology and composition of unglazed candies with fruit filler - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Disclosed are two versions of composition of unglazed candies with candied fruit or dried fruit in a jelly body or in a fruit-and-jelly body. Also disclosed are three versions of the method for production of unglazed candies with a fruit filler with the above compositions depending on the type of gelling agent used. Method is implemented in several consecutive stages. At the first stage one performs mixing of jelly or fruit-and-jelly mass ingredients in a vessel with mixers, then produced mass is boiled out in boiling pot at temperature 104–109 °C until dry substances (DS) content when using carrageenan DS=78–80 %, pectin DS=72–76 %, agar DS=75–77 %. At the second stage, the boiled mass is cooled in the storage container until the casting temperature is reached, wherein when using carrageenan temperature is equal to 90–95 °C, pectin – up to 78–85 °C, agar – 50–60 °C. At the cooling stage, citric acid is added to the mass to achieve a certain pH, which must be equal to 3.6–4.2 for carrageenan and agar, and 2.8–3.6 for pectin. At the third stage, the obtained mass is directed into the casting machine and casting is performed into silicone molds, filling them by 30–40% of the volume. At the fourth stage candied fruits or dried fruits are spread on the produced mass. At the fifth stage, the second casting is performed in the casting machine and the entire remaining volume of the silicone mold is filled with the mass. At the sixth stage cooling and structure-formation chambers are used to cool sweets for structure formation at air temperature of 15–18 °C for 20–30 minutes when using carrageenan, 15–18 minutes when using pectin and 40-90 minutes when using agar. At the seventh stage one performs beating out the obtained candies from molds, powdering of candies with starch and their drying.

EFFECT: invention allows to produce sweets combining jelly elastic structure of the body with a dense structure inherent to dry fruits and candied fruits, having useful properties due to selected jellying agents and reduced caloric content relative to traditional dried fruits in chocolate.

8 cl, 4 ex

Description

The group of inventions relates to the confectionery industry, in particular to candy products made from jelly mass with filling.

Known candy, the body of which is made of jelly-fruit mass, including pectin, sugar, citric acid, fruit filler, buffer salt, flavor. RU 2322075, A23G 3/48, 2006.02.07.

Known glazed candy "Berry", the body of which is made of jelly-fruit mass, including pectin, granulated sugar, fruit puree, molasses, citric acid solution, flavor and color. RU 21396666, A23G 3/00, A23L 1/06, 1999.10.20.

A known method for the production of glazed sweets from dried fruits, which includes washing the dried fruits with water, pitting, impregnating with sugar syrup, separating dried fruits from sugar syrup, introducing flavoring agents, forming and glazing candy bodies. After sorting and washing, dried fruits are cooked at a temperature of 100 ° C for 15 minutes. Before removing the seeds, the dried fruits are impregnated with sugar syrup for 10-12 minutes at 100 ° C. The formation of the candy body is carried out by embedding in the dried fruit almond kernels and giving the body an oval shape. Subsequent curing and drying of dried fruits is carried out in a special drying chamber for 12 hours. The proposed method provides the acceleration and simplification of the technological process of making sweets (RU 2115328 A23G 3/00, 07.20.1998).

However, previously known technologies for the manufacture of dried fruit candies consist in glazing dried fruits with chocolate, chocolate glaze or confectionery glaze.

The objective of this group of inventions is the manufacture of sweets from whole dried fruit coated with jelly or jelly-fruit mass. The technical result of the group of inventions is to obtain a combination of gelatinous elastic-elastic structure with a dense structure characteristic of dried fruits and candied fruits with new organoleptic properties of dried fruit candies; in improving the beneficial properties for the body, while the beneficial properties of dried fruits are supplemented with the beneficial properties of gelling agents of pectin or carrageenan or agar. In addition, sweets contain 3-4 g per 100 g of dietary fiber product, while the energy value is reduced by 25-27% relative to traditional dried fruits in chocolate.

The specified technical result is realized due to the features of production and the original composition.

Production technology is carried out in several successive stages. At the first stage, the mixing of jelly or fruit-jelly mass ingredients is performed. After mixing, the resulting mass is boiled down to certain solids (CB). At the same time, the temperature regimes of cooking are selected for a specific cooking equipment within 104 - 109 ° C, in order to achieve the necessary NE. The final CB content is selected depending on the desired structure and the gelling agent used and the ratio for the ingredients of the prescription mixture: for carrageenan - CB 78-80%; for pectin - SV 72-76%; for agar - CB 75-77%. In this case, mixing is performed in a container with mixers, and boiling of the mass is carried out in a digester. In the next second stage, they perform cooling of the boiled mass in the storage tank until the casting temperature is reached. The temperature is selected depending on the gelling agent used, for pectin - 78-85 ° C, carrageenan - 90-95 ° C, C, carrageenan - 90-95 ° C, agar - 50-60 ° C. At the cooling stage, citric acid is added to the mass to achieve a certain pH, which should be for pectin pH = 2.8-3.6, and for carrageenan or agar pH = 3.6- 4.2.

In the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume

At the fourth stage, candied fruits or dried fruits are spread on the resulting mass. In this case, the laying out of candied fruits or dried fruits can be carried out either manually or automatically.

At the fifth stage, the second casting is performed in a casting machine, while the entire remaining volume of the silicone mold is filled with the mass.

In a sixth step, the cooling of the candies is performed in order to form a structure. In this case, the cooling time at an air temperature of ≈ 15-18 ° C is selected depending on the gelling agent, for pectin - 15-18 minutes, for carrageenan - 20-30 minutes, for agar - 40-90 minutes. The sixth stage is performed in the cooling chamber and structure formation.

At the seventh stage, I knock out the obtained sweets from the forms.

Then the powders are powdered with starch. Then they are dried. In this case, drying can take place in the premises of the workshop, where the sweets are aged 24 hours. In addition, forced drying can be performed: batch loading drying chambers or conveyor drying plants) at a temperature of 40-55 ° C, for 4-6 hours. In this case, the candies are cooled to 18 - 22 ° C.

Thus obtained sweets are frosted sweets, which are then either packed into a box or wrapped in a wrapper.

For the preparation of sweets according to this technology, the following composition is used for sweets with candied fruit or dried fruits in a jelly case, with the following ingredients:
Sugar - 35-38%;
Molasses - 27-31%;
Dried fruits or candied fruits - 25%;

Gelling agent: carrageenan 1.3-1.8% or agar 0.8-1.5% or pectin 1.3-2.2%;

Citric acid - 0.5-1.1%

The rest is water

For the preparation of sweets according to the indicated technology, the following composition is used for candies with candied fruit or dried fruits in a fruit and jelly case, with the following ingredients:
Sugar - 35-38%;
Molasses - 20-24%;
Dried fruits or candied fruits not less than 25%;

Fruit-containing raw materials of at least 7.5%;

Gelling agent: carrageenan 1.3-1.8% or agar 0.8-1.5% or pectin 1.3-2.2%;

Citric acid - 0.5 - 1.1%

The rest is water.

Moreover, as dried fruit or candied fruit, any suitable dried fruit or candied fruit may be used.

When implementing this technology with the following composition of ingredients, unglazed sweets with a fruit body are obtained.

In this case, the candy is a whole calibrated dried fruit or size-calibrated pieces of candied fruit in a jelly or fruit-jelly mass. The content of dried fruits / candied fruits in the candy is not less than 25%. Jelly or fruit-jelly mass can be made on various gelling agents - carrageenan, agar, pectin. Depending on the gelling agent used, a different candy structure can be obtained - from an elastically viscous texture with a smooth break, to a sticky chewing one. Fruit and jelly mass is made using fruit-containing raw materials (concentrated juices or powders of berries, fruits and vegetables). For a variety of tastes, flavoring additives can be added to the jelly or fruit-jelly mass, dyes for tinting, citric acid for acidification.

Starch or starch in combination with wax-fat mixtures is used to finish the external surface. When coated with starch only, the matte surface of the candy is formed, and in the case of starch and wax mixtures, the glossy surface of the candy is formed.

Candy can be in the form of a hemisphere or dome, rectangular and square.

The group of inventions is illustrated by the following examples, but is not limited to them.

Example 1

Making sweets with prunes in c in a jelly case, with the following ingredients:
Sugar - 35%;
Molasses - 27%;
prunes - 25%;

pectin 1.5%;

Citric acid - 0.5%;

The rest is water.

To get sweets with prunes, perform the following steps:

The first step is to mix the jelly ingredients and the mass. After mixing, the resulting mass is boiled down to certain solids (CB). At the same time, the temperature regimes of cooking are selected for a specific cooking equipment within 104 - 109 ° C, with the aim of achieving the required SV - 72-76%. In this case, mixing is performed in a container with mixers, and boiling of the mass is carried out in a digester. In the next second stage, they perform cooling of the boiled mass in the storage tank until the casting temperature reaches 78 ° C. At the cooling stage, citric acid is added to the mass and a pH of 2.8 is reached.

In the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume

At the fourth stage, prunes are spread on the resulting mass. In this case, laying out prunes is carried out automatically.

At the fifth stage, the second casting is performed in a casting machine, while the entire remaining volume of the silicone mold is filled with the mass.

In a sixth step, the cooling of the candies is performed in order to form a structure. Moreover, they can withstand 15 minutes at an air temperature of ≈ 15-18 ° C. The sixth stage is performed in the cooling chamber and structure formation.

At the seventh stage, I knock out the obtained sweets from the forms.

Then the powders are powdered with starch. Then they are dried. At the same time, I carry out drying in the premises of the workshop, where they are kept for 24 hours.

Example 2

Making sweets with dried apricots in c in a jelly case, with the following ingredients:
Sugar - 35%;
Molasses - 28%;
dried apricots - 25%;

Carrageenan - 1.3%

Citric acid - 0.7%

The rest is water

 To get sweets with dried apricots, perform the following steps:

Production technology is carried out in several successive stages. At the first stage, the mixing of jelly mass ingredients is performed. After mixing, the resulting mass is boiled to a solids content of 80% at a cooking temperature of 109 ° C, in order to achieve the required SV. mixing is carried out in a container with mixers, and boiling of the mass is performed in a digester. In the next second stage, they perform cooling of the boiled mass in the storage tank until the temperature reaches 90 ° C. At the cooling stage, citric acid is added to the mass, reaching pH = 3.6.

In the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume

At the fourth stage, dried apricots are spread manually on the resulting mass.

At the fifth stage, the second casting is performed in a casting machine, while the entire remaining volume of the silicone mold is filled with the mass.

In a sixth step, the cooling of the candies is performed in order to form a structure. At the same time, the candies are cooled for 20 minutes at an air temperature of ≈ 15-18 ° С. The sixth stage is performed in the cooling chamber and structure formation.

At the seventh stage, I knock out the obtained sweets from the forms.

Then the powders are powdered with starch. Then they are dried. Drying is performed in a drying chamber of batch loading at a temperature of 40-55 ° C, for 4-6 hours. In this case, the candies are cooled to 18 - 22 ° C.

Example 3

Making sweets with candied pineapple in a jelly case, with the following ingredients:

Sugar - 35%;
Molasses - 31%;
candied pineapple - 25%;

agar 0.9%;

Citric acid - 1.1%;

The rest is water

Production technology is carried out in several successive stages. At the first stage, the mixing of jelly mass ingredients is performed. After mixing, the resulting mass is boiled down to certain dry substances (CB) - 77%. In this case, mixing is performed in a container with mixers, and boiling of the mass is carried out in a digester. In the next second stage - perform the cooling of the boiled mass in the storage tank until the casting temperature reaches 50 ° C. At the cooling stage, citric acid is added to the mass and a certain pH = 4.2 is reached.

In the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume

At the fourth stage, raisins are automatically spread on the resulting mass.

At the fifth stage, the second casting is performed in a casting machine, while the entire remaining volume of the silicone mold is filled with the mass.

In a sixth step, the cooling of the candies is performed in order to form a structure. In this case, the candies are cooled for 90 minutes at an air temperature of ≈ 15-18 ° C. At the seventh stage, I knock out the obtained sweets from the forms.

Then the powders are powdered with starch. Then they are dried. In this case, drying takes place in the premises of the workshop within 24 hours.

Example 4

Making sweets with prunes in a fruit and jelly case, with the following ingredients:
Sugar - 35%;
Molasses - 20%;
prunes - 27.7%;

aronia juice 7.5%;
pectin 1.3%

Citric acid - 0.5%

The rest is water.

To get sweets with prunes, perform the following steps:

The first step is to mix the jelly ingredients and the mass. After mixing, the resulting mass is boiled down to certain solids (CB). At the same time, the temperature regimes of cooking are selected for a specific cooking equipment within 104 - 109 ° C, with the aim of achieving the required SV - 72-76%. In this case, mixing is performed in a container with mixers, and boiling of the mass is carried out in a digester. In the next second stage, they perform cooling of the boiled mass in the storage tank until the casting temperature reaches 78 ° C. At the cooling stage, citric acid is added to the mass and a pH of 2.8 is reached.

In the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume

At the fourth stage, prunes are spread on the resulting mass. In this case, laying out prunes is carried out automatically.

At the fifth stage, the second casting is performed in a casting machine, while the entire remaining volume of the silicone mold is filled with the mass.

In a sixth step, the cooling of the candies is performed in order to form a structure. Moreover, they can withstand 15 minutes at an air temperature of ≈ 15-18 ° C. The sixth stage is performed in the cooling chamber and structure formation.

At the seventh stage, I knock out the obtained sweets from the forms.

Then the powders are powdered with starch. Then they are dried. At the same time, I carry out drying in the premises of the workshop, where they are kept for 24 hours. Then cover with a wax mixture, creating a glossy candy surface.

Claims (8)

1. The composition of unglazed sweets with candied fruit or dried fruit in a jelly case, characterized in that the following composition of ingredients is used in the manufacture: sugar 35-38%; molasses 27-31%; dried fruits or candied fruits 25%; carrageenan 1.3-1.8%, or agar 0.8-1.5%, or pectin 1.3-2.2%; citric acid 0.5-1.1%; the rest is water. 2. The composition of unglazed sweets with candied fruit or dried fruit in a fruit-jelly case, characterized in that the following composition of ingredients is used in the manufacture: sugar 35-38%; molasses 20-24%; dried fruits or candied fruits not less than 25%; fruit-containing raw materials of at least 7.5%; carrageenan 1.3-1.8%, or agar 0.8-1.5%, or pectin 1.3-2.2%; citric acid 0.5-1.1%; the rest is water. 3. A method for the production of unglazed fruit-filled sweets with a composition according to claim 1 or 2, characterized in that a carrageenan is used as a gelling agent, including boiling the mass, forming the candy body and drying, the production being carried out in several successive stages, the first stage, mix the ingredients of the jelly or fruit-jelly mass in a container with mixers, then boil the resulting mass in a digester at a temperature of 104-109 ° C until the dry matter content is reached tv (NE) using carrageenan CB = 78-80%; at the second stage, the boiled mass is cooled in the storage tank until the casting temperature is reached, when using carrageenan, the temperature is 90-95 ° С, at the cooling stage, citric acid is added to the mass to achieve a certain pH, which should be 3.6-4 for carrageenan, 2; at the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume; at the fourth stage, candied fruits or dried fruits are spread on the resulting mass; at the fifth stage, the second casting is performed in the casting machine, while the entire remaining volume of the silicone mold is filled with the mass; at the sixth stage, the candies are cooled in order to form a body structure, while the cooling time at an air temperature of 15-18 ° C when using carrageenan is 20-30 minutes, the sixth stage is performed in a cooling and structure formation chamber; at the seventh stage, the obtained candies are knocked out of the molds; then the powders are powdered with starch, and then they are dried. 4. A method for the production of unglazed fruit-filled sweets with a composition according to claim 1 or 2, characterized in that pectin is used as a gelling agent, including boiling the mass, forming the candy body and drying, the production being carried out in several successive stages, the first stage is the mixing of the jelly or fruit-jelly mass ingredients in a container with mixers, then the resulting mass is boiled in a digester at a temperature of 104-109 ° C until the dry matter content is reached ( B) using pectin CB = 72-76%; at the second stage, the boiled mass is cooled in the storage tank until the casting temperature is reached when using pectin to 78-85 ° С, at the cooling stage, citric acid is added to the mass to achieve a certain pH, which should be for pectin pH = 2.8-3, 6; at the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume; at the fourth stage, candied fruits or dried fruits are spread on the resulting mass; at the fifth stage, the second casting is performed in the casting machine, while the entire remaining volume of the silicone mold is filled with the mass; at the sixth stage, the chocolates are cooled in order to form a body structure, while the cooling time at an air temperature of 15-18 ° C for pectin is 15-18 minutes; the sixth stage is performed in the cooling chamber and structure formation; at the seventh stage, the obtained candies are knocked out of the molds; then the powders are powdered with starch, and then they are dried. 5. A method for the production of unglazed fruit-filled sweets with a composition according to claim 1 or 2, characterized in that agar is used as a gelling agent, including boiling the mass, forming the candy body and drying, the production being carried out in several successive stages, the first stage is the mixing of the ingredients of the jelly or fruit-jelly mass in a container with mixers, then boil the resulting mass in a digester at a temperature of 104-109 ° C until the dry matter content (CB) is reached when using agar CB = 75-77%; at the second stage, the boiled mass is cooled in the storage tank until the casting temperature is reached when using agar of 50-60 ° C; at the cooling stage, citric acid is added to the mass to achieve a certain pH, which should be for pectin pH = 3.6-4.2 ; at the next third stage, the resulting mass is sent to the casting machine, while the first casting is performed in silicone molds, filling them with 30-40% of the volume; at the fourth stage, candied fruits or dried fruits are spread on the resulting mass; at the fifth stage, the second casting is performed in the casting machine, while the entire remaining volume of the silicone mold is filled with the mass; at the sixth stage, the chocolates are cooled in order to form a body structure, while the cooling time at an air temperature of 15-18 ° C when using agar 40-90 min; the sixth stage is performed in the cooling chamber and structure formation; at the seventh stage, the obtained candies are knocked out of the molds; then the powders are powdered with starch, and then they are dried. 6. The method according to PP. 3-5, characterized in that the laying out of candied fruits or dried fruits can be carried out manually or automatically. 7. The method according to PP. 3-5, characterized in that the drying after dusting the sweets is carried out in the premises of the workshop where the sweets are kept for 24 hours, or in the batch loading oven or on a conveyor drying unit at a temperature of 40-55 ° C, for 4-6 hours, at This candy is cooled to 18-22 ° C. 8. The method according to PP. 3-5, characterized in that in the particular case for finishing the outer surface after dusting with starch, wax mixtures are used, creating a glossy candy surface.