RU2745723C1 - Candy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery, and can be used in the production of sweets with a milk-caramel shell and filling. The candy is a body consisting of a shell made of stretched milk mass and a filling. The stretched milk mass contains condensed milk with sugar, granulated sugar, flavoring, monoglycerides, sorbitol, edible salt, molasses, glycerin, confectionery fat, caramelized sugar, antioxidant "Nova Sol Sof", taken in a certain ratio. The filling is made of confectionery fat, lecithin, crackers and semi-finished praline mass. At the same time, a semi-finished product of praline mass is prepared from wafer crumbs, cracker crumbs, confectionery fat, caramelized sugar, food salt, "Nova Sol Sof" antioxidant, powdered sugar, dry milk whey, flavoring, taken in a certain ratio. The shell of the candy body and the filling are in the ratio, wt%: the shell of the body is 27–31, the filling is 69–73.

EFFECT: invention provides giving the candy an original taste and reduced sugar capacity, while due to the thin layer of the shell and the delicate melting structure of the filling, the candy does not wrinkle and does not stick to the teeth during use.

6 cl, 4 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery, and can be used in the production of sweets with a shell and filling.

Known candy, which is a body consisting of a shell made of a stretching milk mass containing condensed milk with sugar, a fat component, granulated sugar, flavoring, monoglycerides, sorbitol, edible salt, molasses, and a filling made of creamy praline candy mass consisting of the equivalent of cocoa butter, lecithin, flavoring and semi-finished praline mass containing powdered caramelized milk, coconut oil, the equivalent of cocoa butter, lecithin, flavoring. RU 2477962, IPC A23G 3/36, A23G 3/54, publ. 03/27/2013.

The closest in technical essence is a candy, which is a body consisting of a shell made of a stretched milk mass containing condensed milk with sugar, confectionery fat, granulated sugar, Toffee flavoring, monoglycerides, sorbitol, edible salt, molasses, glycerin and food additive DUB SE 5S and filling made of creamy praline candy mass consisting of confectionery fat and semi-finished praline mass made from Condensed milk protein concentrate and skimmed milk powder, confectionery fat and special-purpose fat SDS CF 200, lecithin , lactose, vanillin and granulated sugar. In this case, the filling and the shell of the candy body are in a ratio of 1: 1. RU 2618100, IPC A23G 3/34, publ. 05/02/2017.

The disadvantages include a reduced shelf life (4 months). The ratio of materials for the manufacture of the filling and the shell in the finished product is 1: 1. This suggests that the shell of the candy is thick enough, which improves the shape-retaining structure of the product, but reduces its organoleptic properties in terms of taste. In addition, these sweets have an increased sugar capacity.

The claimed invention solves the problem of expanding the range of sweets containing a shell made of milk-caramel stretching candy mass and a filling made of semi-finished praline mass with cracker grains, with improved organoleptic properties in terms of taste, improved quality characteristics due to a decrease in sugar capacity with an increased shelf life ...

The technical result of the claimed invention is to improve organoleptic properties in terms of taste, improve quality characteristics by reducing sugar capacity, and increased shelf life.

The technical result is achieved by the fact that the candy, which is a body consisting of a shell made of a stretching milk mass containing condensed milk with sugar, molasses, confectionery fat, granulated sugar, sorbitol, glycerin, monoglycerides, food salt, flavoring and filling, made of a candy mass consisting of confectionery fat and semi-finished praline mass made of a milk component, confectionery fat, flavoring, sugar-containing component, according to the invention, the stretched milk mass additionally contains the antioxidant "Nova Sol Sof", and the candy mass for the filling additionally contains, cracker grits, lecithin with the following ratio of starting components, wt%:

Semi-finished praline mass 81.90-82.76 Confectionery fat 8.98-9.14 Cracker nib 7.86-8.87 Lecithin 0.24-0.25,

and a semi-finished product of praline mass, for filling, additionally contains wafer crumbs, cracker crumbs, dry milk whey, caramelized sugar, food salt, antioxidant "Nova Sol Sof", flavoring "Cream-caramel", and as a sugar-containing component - powdered sugar at the following ratio of the starting components, wt%:

Waffle crumb 25.16-25.92 Cracker crumb 25.24-25.85 Confectionery fat 20.12-20.78 Dry milk whey 7.98-8.53 Caramelized sugar 0.72-0.79 Edible salt 0.46 Flavoring cream-caramel 0.1 Antioxidant "Nova Sol Sof" 0.040-0.042 Powdered sugar rest

the shell of the candy body and the filling are in the ratio, wt%:

Shell shell 27-31 Filling 69-73

At the same time, in the candy, the stretched milk mass for making the shell may contain condensed milk with sugar, molasses, confectionery fat, granulated sugar, sorbitol, glycerin, monoglycerides, food salt, flavoring and antioxidant "Nova Sol Sof" with the following ratio of the initial components, wt%:

Condensed milk with sugar 32.89-33.54 Syrup 24.07-24.91 Confectionery fat 11.02-11.64 Sorbitol 7.04-7.53 Glycerol 2.58-2.76 Monoglycerides 0.81-0.83 Edible salt 0.54-0.57 Flavoring 0.086-0.089 Antioxidant "Nova Sol Sof" 0.032-0.036 Granulated sugar rest

In this case, the candy mass for making the filling as confectionery fat may contain confectionery fat "Econat 2004" in the candy.

In this case, the praline mass in the candy for making the filling as a flavoring agent may contain the “Cream-caramel” flavoring agent.

In this case, in the candy, the stretched milk mass for making the shell as a confectionery fat may contain confectionery fat "Econat 1004-32".

In this case, in the candy, the stretched milk mass for making the shell as a flavoring agent may contain the flavoring “Cream-caramel”.

The difference between the claimed invention and the prototype is the combination of known components with new components and their quantitative values. So the use of the antioxidant "Nova Sol Sоf" in the manufacture of candy masses for the shell and filling , allows you to increase the shelf life of products. The use of caramelized sugar together with powdered sugar gives the filling a delicate texture, the taste of soft caramel and a color that contrasts with the color of the filling, which improves the organoleptic properties in terms of taste and appearance. The ratio of filling to shell also affects the organoleptic properties in terms of taste. A thin layer of viscous stretching mass for a shell reminiscent of toffee, combined with a filling with crunchy inclusions, give the candy an original taste. At the same time, due to the thin layer of the shell and the delicate melting structure of the filling, the candy does not wrinkle when used and does not stick to the teeth. The reduced amount of sugar in the recipe reduces the sugar content of the product.

The essence of the invention is shown in examples 1-2.

Example 1.

To prepare a soft, stretched milk mass for the shell, the following components are fed to the scales according to the recipe: granulated sugar, molasses, condensed milk, confectionery fat. Salt - food, sorbitol, flavoring "Cream-caramel", glycerin, monoglycerides, antioxidant "Nova Sol Sof" are added manually. The number of components is taken according to the composition 1 of table 1. After that, the mass is boiled in a cooking apparatus to a temperature of 116-123 ° C. Upon reaching the required temperature, the steam supply automatically stops, the valve opens, and the mass is pumped into an intermediate tank from which, if necessary, it is supplied to the receiving tank of the cooling drum, passing through which the mass is cooled to a temperature of 31-35 ° C and then the mass is sent to the press-out funnel. cars. The temperature of the mass in the funnel is 35.0 -40.0 ° C.

To prepare the filling from the candy praline mass, a semi-finished praline product is prepared in accordance with the technological instructions TI 11-08-2013 and TI 11-11-2013 "Technological instructions for the production of praline masses" The number of components is taken according to the composition of 1 table. 2.

The semi-finished product is prepared by mixing all the components. Confectionery fat, icing sugar and dry milk whey are automatically loaded through the scales into the mixer. Wafer and cracker crumbs, caramelized sugar, food salt, flavoring and antioxidant are also added there manually. The mixture is thoroughly mixed until smooth for 15-20 minutes.

The mixture is fed through a conveyor for preliminary grinding to a 3-roll mill with water-cooled rolls. The mass is loaded into a hopper, from which it is captured by a pair of rolls and, passing from one shaft to another, moves from bottom to top due to an increase in the speed of rotation of the rolls. From the third roll, the flared mass is removed with a knife and, passing through the magnetic separators, is collected on a conveyor that feeds the mass for crushing to a five-roll mill

The semi-finished product is ground in a five-roll mill with water-cooled rolls.

The mass is loaded into a hopper, from which it is captured by the first pair of rolls and, passing from one roll to another, moves from bottom to top due to an increase in the speed of rotation of the rolls. From the last, fifth, roll, the flared mass is removed with a knife and unloaded into the bowls.

The resulting semi-finished product of praline is served in a contimix, where, according to the recipe, melted fat with a temperature not exceeding 45 °, lecithin, and cracker nibs are also continuously served. In kontimix, the mass is continuously mixed and fed by a conveyor into the funnel of the extrusion machine. The amount of dairy streaky mass for the casing is 31 wt%, and the mass for the filling is 69 wt%.

Molding of sweets is carried out by feeding the finished candy masses into the funnels of the pressing machine. The mass for the shell is fed into the left funnel, the mass for the filling is fed into the right funnel. From the press-out machine, the candy mass in the form of continuous ropes is fed into a cooling cabinet with a bottom temperature of 5-10 ° C, an air temperature of 15-20 ° C. From the cooling cabinet, the harnesses are directed to the cutting of the candy bodies. After cutting, the resulting candies have an irregular rectangular shape with long edges covered with a thin shell of milk-caramel stretching mass with open ends.

The organoleptic properties of the products are shown in Table 4.

Example 2. Sweets were prepared analogously to example 1.

Caramel-milk stretching mass for the shell is prepared from the components of composition 2 of Table 1.

To prepare the filling from the candy praline mass, a semi-finished praline product is prepared from the components of composition 2 of Table 2. The filling is prepared according to the composition 2 of table 3. The amount of caramel-milk stretching mass for the shell is taken at 27 wt.%, And the mass for the filling is 73 wt.%.

Organoleptic properties are given in table 4.

Table 1

No. Components The composition of the stretched milk mass, in wt.% one 3 one Condensed milk with sugar 33.54 32.89 2 Syrup 24.07 24.91 3 Granulated sugar 20,368 18,745 four Confectionery fat Econat 1004-32 11.02 11.64 five Sorbitol 7.04 7.53 6 Glycerol 2.58 2.76 7 Monoglycerides 0.81 0.83 eight Edible salt 0.54 0.57 nine Flavoring cream-caramel 0.086 0.089 10 Antioxidant "Nova Sol Sof" 0.032 0.036

table 2

No. Components Composition of semi-finished praline mass for filling in wt% one 3 one Waffle crumb 25.92 25.16 2 Cracker crumb 25.24 25.85 3 Confectionery fat 20.78 20.12 four Powdered sugar 18,688 19.02 five Dry milk whey 7.98 8.53 6 Caramelized sugar 0.79 0.72 7 Edible salt 0.46 0.46 eight Flavoring cream-caramel 0.1 0.1 nine Antioxidant "Nova Sol Sof" 0.042 0.040

Table 3.

No. Components The composition of the candy mass for the filling, wt% 12 3 one Semi-finished praline mass 82.76 81.90 2 Confectionery fat "Econat 2004" 9.14 8.98 3 Cracker nib 7.86 8.87 four Lecithin 0.24 0.25

Table 4.

No. Organoleptic indicators Characteristics of sweets one Taste and smell Caramel milk 2 The form Irregular elongated rectangle. 3 Surface Dry, no cracks, A thin layer of milk caramel covers the long edges of the candy. The ends remain open. four Color Contrasting color of the creamy shell and the open ends of the light filling. five Structure and consistency Soft, tender, crumb-like filling with crunchy inclusions with a stretching effect. 6 Shelf life 6 months

The following raw materials were used for the production of sweets: sugar - sand - GOST 21-94; syrup - starch - GOST R 52 060-2003; confectionery fat - "Econat 1004-32" TU 10.42.10-081-57710951-2016; confectionery fat for chocolate products - STO 00333546-018-2017; sorbitol - TR TS 029/2012; glycerin - GOST 6824-96; monoglycerides TR TS 029/2012; table salt - GOST 52422-2005; lecithin TR TS 029/2012; antioxidant "Nova Sol Sof" GOST 26927-86; dry milk whey GOST 33958-2016; whole condensed milk with sugar - GOST 31688-2012; flavoring "Cream-caramel" -TR TS 029/2011; icing sugar - our TI, which corresponds to TR CU 021/2011; caramelized sugar - TR TS 029/2012; fat cond Econat -2004 -TR TS 024/2011. Wafer Crumbs - Crispy wafer crumbs made by grinding wafer sheets. From light to beige color, without foreign taste and smell, having particles up to 1 mm. Cracker crumb - a crushed semi-finished product of a cracker with particles up to 1 mm. Cracker Nibs are crispy crackers made by grinding a semi-finished cracker. Light brown to dark brown. having particles of 1.5-2.0 mm.

Claims (12)

1. A candy, which is a body consisting of a shell made of a stretching milk mass containing condensed milk with sugar, molasses, confectionery fat, granulated sugar, sorbitol, glycerin, monoglycerides, food salt, flavoring, and a filling made of candy mass consisting of confectionery fat and semi-finished praline mass, and the stretching milk mass additionally contains the antioxidant "Nova Sol Sof", and the filling additionally contains cracker grains and lecithin at the following ratio of the initial components, wt%: Semi-finished praline mass 81.90-82.76 Confectionery fat 8.98-9.14 Cracker nib 7.86-8.87 Lecithin 0.24-0.25, and the semi-finished product of praline mass for making the filling contains waffle crumbs, cracker crumbs, confectionery fat, dry milk whey, caramelized sugar, food salt, antioxidant "Nova Sol Sof", flavoring "Cream-caramel" and the sugar-containing component - powdered sugar with the following ratio of initial components, wt%: Waffle crumb 25.16-25.92 Cracker crumb 25.24-25.85 Confectionery fat 20.12-20.78 Dry milk whey 7.98-8.53 Caramelized sugar 0.72-0.79 Edible salt 0.46 Flavoring cream-caramel 0.1 Antioxidant "Nova Sol Sof" 0.040-0.042 Powdered sugar rest, the shell of the candy body and the filling are in the ratio, wt%: Shell shell 27-31 Filling 69-73 2. The candy according to claim 1, characterized in that the stretched milk mass for making the shell contains condensed milk with sugar, molasses, confectionery fat, granulated sugar, sorbitol, glycerin, monoglycerides, food salt, flavoring and antioxidant "Nova Sol Sof" with the following ratio of the starting components, wt%: Condensed milk with sugar 32.89-33.54 Syrup 24.07-24.91 Confectionery fat 11.02-11.64 Sorbitol 7.04-7.53 Glycerol 2.58-2.76 Monoglycerides 0.81-0.83 Edible salt 0.54-0.57 Flavoring 0.086-0.089 Antioxidant "Nova Sol Sof" 0.032-0.036 Granulated sugar rest 3. The candy according to claim. 1, characterized in that the candy mass for making the filling as confectionery fat contains confectionery fat "Econat 2004". 4. The candy according to claim. 1, characterized in that the praline mass for filling the filling contains the flavoring "Cream-caramel" as a flavoring agent. 5. The candy according to claim. 2, characterized in that the milk stretching mass for making the shell contains the flavoring "Cream-caramel" as a flavoring agent. 6. The candy according to claim. 2, characterized in that the milk stretching mass for making the shell as confectionery fat contains confectionery fat "Econat 1004-32".