RU2757602C1 - Method for making glazed sweets from nut-containing mass with the addition of marzipan - 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 glazed sweets. A method for making glazed sweets from a nut-containing mass is proposed, in which from 0.2 to 4 wt.% Glycerin or food moisture-retaining additive "Vanilla" is added to a nut-containing mass, including marzipan mass from raw almonds and persipan from apricot kernel kernels, from 1 to 30 wt.% almond nut, fried in the form of pieces up to 2 mm in size, from 1 to 30 wt.% peanut flour with particles up to 2 mm in size from roasted peanuts and from 1 to 50 wt.% filler, mix the resulting mass for 1 to 15 minutes, after which the mixed mass is wrapped in a stretch film and kept at a temperature of 18 to 23°С for 10 - 30 minutes until a homogeneous, plastic structure is formed, and then candy bodies are formed from it, followed by their glazing. While from 1 to 50 wt.% of the "Classic" filler is added to the nut-containing mass, from 0.1 to 2 wt.% of a preservative is also added, and the bodies of the sweets are formed manually, with solid inclusions covered with a film former, selected from row: whole or halved kernels, dragees, dry fruits or berries.

EFFECT: invention improves the organoleptic properties of the finished product while preventing drying out of the candy mass during storage, and also expands the arsenal of tools in the field of production of sweets from nut-containing mass with the addition of marzipan.

4 cl, 3 ex

Description

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

Various manufacturing methods are known, incl. glazed sweets containing marzipan (https://baker-group.net/industrial-recipes/662-marzipan-candy-mass.html).

A confectionery mixture for the manufacture of marzipan may contain a sweetening component, molasses, a flavoring component and a filler, as well as ground almond kernels, taken in a ratio with an apricot kernel kernel as 1: 5, with a ratio of initial components, wt%: a mixture of almond kernels and apricot kernel 22-25; molasses 17-19; sweetener (erythritol) 30-34; filler (mixture of flax and barley flour) 18-22; flavoring component (powder from pear seeds) 5-7 (RU 2583087, class A23G 3/34, published 05/10/2016).

Also known is a method for the production of marzipan products in the form of tiles, including mixing vegetable paste, a flavoring component, molasses, flavoring additives, heating, cooling, molding, cutting into tiles, drying and sprinkling with starch, while a mixture of crushed peanut kernels is used as a vegetable paste , almonds, chestnuts, taken in a ratio of 1: 0.3: 2 (RU 2616785, class A23G 3/48, published on April 18, 2017).

The disadvantage of the known technologies is that during storage of finished products made in this way, the mass dries out quickly and therefore has, as a rule, a short shelf life.

The technical problem solved by the invention consists in expanding the arsenal of means in the field of production of sweets from nut-containing mass with the addition of marzipan, and the technical result that provides a solution to the named problem consists in creating a new method for making glazed sweets with improved organoleptic, in particular taste, properties, with while ensuring the prevention of drying out of the candy mass in the finished product.

The technical result is achieved by a method of making glazed sweets from a nut-containing mass with the addition of marzipan, which consists in the fact that the nut-containing mass is mixed with the addition of ingredients corresponding to the recipe, such as: marzipan, flavoring, roasted crushed peanuts, moisture-retaining additive "Vanilla", filler "Classic" and roasted crushed almonds, and molded from it into candy shells, followed by their glazing. In the process of mixing the nut-containing mass, from 1 to 30 wt.% (Of the finished mass) of roasted almonds in the form of pieces up to 2 mm in size is added to it, as well as from 1 to 30 wt.% Of peanut flour with particles up to 2 mm ., and from 1 to 50 wt.% filler. Stirring is carried out in a mixer with a Z-shaped blade for 1 to 15 minutes, after which the mixed mass is kept at a temperature of 18 to 23 ° C for 10 -30 minutes until a homogeneous, plastic structure is formed.

Before standing, the mixed mass is wrapped in a stretch film.

In the nut-containing mass as one of the ingredients, from 1 to 50 wt.% Of the "Classic" filler is added, which includes: sugar, crushed peanuts 0-2 mm, stabilizer E1442, flavoring agent, salt and preservative E202.

In the nut-containing mass, as an ingredient that prevents drying and hardening of the marzipan mass, add from 0.2 to 4 wt.% Glycerin or the additive "Vanilla", which helps to reduce water activity, retain moisture during storage of products, preserve their juicy structure and lack defect "retracted bottom".

In the nut-containing mass as an ingredient that increases the shelf life of the finished product, and in order to replace the alcohol, add from 0.1 to 2 wt.% Of a preservative, for example, a concentrated aqueous solution of potassium sorbate.

Unlike candies from marzipan mass, in the recipe of which alcohol is used, the confectionery product obtained by the proposed method can be eaten by children.

The marzipan mass can be added from 10 to 90 wt.% Of persipan, which includes apricot kernels, sugar, invert sugar syrup, ethanol and potato starch. Candy bodies can be formed by hand, with solid inclusions covered with a film-former on top or inside the body, selected from the range: whole or halves of nut kernels, dragees, dry fruits or berries.

A distinctive feature of the proposed method is the use in the manufacture of a nut-containing mass, including marzipan mass of raw almonds and sugar, from 1 to 30 wt.% Pieces, up to 2 mm in size, roasted almonds, which contributes to the creation of a pronounced almond taste in the confection, as well as peanut flour to give the nut-containing mass a plastic structure. To prevent drying and hardening of the marzipan mass, if necessary, add from 0.2 to 4 wt.% Glycerin. For a variety of flavors, in accordance with the original recipe, an appropriate flavoring agent is added to the nut-containing mass, for example, "Rum" or "Bitter almonds". To increase the shelf life of the finished product, depending on the recipe, it is possible to add from 0.1 to 2 wt.% Of a preservative, such as potassium sorbate, to the nut-containing mass.

The nut-containing mass is allowed to stand for 10 to 30 minutes to bind the ingredients. Before this, the mass is well mixed in a mixer with a Z-shaped blade for 1 to 15 minutes, wrapped in a stretch film and left at a temperature of 18 to 23 ° C for 10 -30 minutes to form a homogeneous, plastic structure necessary for molding bodies of chocolates.

After that, the resulting mass is sent to the molding of candy bodies with various fillings. Forming is carried out continuously on an automatic line equipped with a Rheon machine. Immediately after molding, the candy bodies are sent to the glazing operation.

Also, during the molding process of the candy bodies, solid inclusions, such as kernels or halves of kernels, dragees, dried fruits or berries, which are precoated with a film former, such as a CAPOL complex additive, can be manually inserted from above or inside the body.

In the manufacture of sweets, the following types of fillings are used:

- fruit, berry or fruit and berry fillings or fillings based on them;

- milk caramel, cream or fillings based on them;

- praline;

- creamy or fatty;

- fillings made according to original recipes.

Below are examples of the implementation of the proposed method.

Example 1.

In the manufacture of glazed sweets, a nut-containing mass, including marzipan and persipan, is added with 15 wt.% Of ground roasted peanut flour with particles up to 2 mm; 15 wt% roasted almonds in pieces up to 2 mm in size; 25 wt.% Filler "Classic"; 3 wt.% Moisture-retaining additive "Vanilla", flavor "Rum", 1 wt.% Preservative potassium sorbate. Mix the specified mass in a mixer with a Z-shaped blade for 5 to 15 minutes, wrap the resulting mass in a stretch film and leave at a temperature of 18 to 23 ° C for 10 -30 minutes to form a homogeneous, plastic structure necessary for molding bodies of chocolates. After that, the resulting mass is sent to the molding of candy bodies, which is carried out continuously on an automatic line equipped with a Rheon machine. Immediately after molding, the candy bodies are sent to the glazing operation.

Example 2.

In the manufacture of glazed sweets in a nut-containing mass, including marzipan and persipan, add 30 wt.% Ground flour from roasted peanuts with particles up to 2 mm; 10 wt% roasted almonds in pieces up to 2 mm in size; 35 wt.% Filler "Classic"; 4 wt.% Glycerin, bitter almond flavor, 0.5 wt.% Potassium sorbate preservative. Mix the specified mass in a mixer with a Z-shaped blade for 5 to 15 minutes, wrap the resulting mass in a stretch film and leave at a temperature of 18 to 23 ° C for 10 -30 minutes to form a homogeneous, plastic structure necessary for molding bodies of chocolates. After that, the resulting mass is sent to the molding of candy bodies, in which a fruit and berry filling, for example, "Lemon", is added inside the body by cold extrusion. Immediately after molding, the candy bodies are sent to the glazing operation.

Example 3.

In the manufacture of glazed sweets, 10 wt.% Of ground roasted peanut flour with particles up to 2 mm is added to the nut-containing mass, including marzipan and persipan; 30% by weight of roasted almonds in the form of pieces up to 2 mm in size; 50 wt.% Filler "Classic"; 2 wt.% Glycerin, flavor "Rum", 2 wt.% Preservative potassium sorbate.

Mix the specified mass in a mixer with a Z-shaped blade for 5 to 15 minutes, wrap the resulting mass in a stretch film and leave at a temperature of 18 to 23 ° C for 10 -30 minutes to form a homogeneous, plastic structure necessary for molding bodies of chocolates. After that, the resulting mass is sent to the molding of candy bodies, in which a fruit and berry filling is added to the body by cold extrusion. Before glazing, on top of the prepared mass, whole nut kernels, for example, almonds, covered with a film former, are placed manually.

Claims (4)

1. A method of making glazed sweets from a nut-containing mass, characterized in that in a nut-containing mass, including marzipan mass from raw almonds and persipan from apricot kernel kernels, add from 0.2 to 4 wt.% Glycerin or food moisture-retaining additive "Vanilla", from 1 to 30 wt.% roasted almonds in the form of pieces up to 2 mm in size, from 1 to 30 wt.% peanut flour with particles up to 2 mm in size from roasted peanuts and from 1 to 50 wt.% filler, mix the resulting mass for 1 to 15 minutes, after which the mixed mass is wrapped in a stretch film and kept at a temperature of 18 to 23 ° C for 10 - 30 minutes until a homogeneous, plastic structure is formed, and then candy bodies are formed from it, followed by them glazing. 2. The method according to claim 1, in which the nut-containing mass is added from 1 to 50 wt.% Of the "Classic" filler. 3. The method according to claim 1, in which from 0.1 to 2 wt.% Of a preservative is added to the nut-containing mass. 4. The method according to claim 1, in which the bodies of the candies are formed by hand, with solid inclusions coated with a film-former on top or inside the body, selected from the series: whole or halves of nut kernels, dragees, dry fruits or berries.