RU2760933C1 - Method for production of melted iris candies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of confectionery products. The method for the production of iris includes mixing sugar with oat milk, heating the mixture with constant stirring, introducing molasses, melted butter, and an emulsifier into it. Then soy lecithin and salt are added, the resulting mixture is boiled for 20-30 minutes, a mixture of “Creamy-coconut” and “Creamy-iris” flavors in a ratio of 2: 1 and coconut flavors are added to it, mixed and boiled for 10-15 minutes. Then, the mass is cooled, the products are molded and wrapped on a forming-wrapping unit. The initial components are taken in a certain mass ratio.

EFFECT: invention is aimed at increasing the energy value and expanding the range of products with a low lactose content.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, namely the production of confectionery products, in particular, cast iris candies.

A known method of preparing ice cream includes making a mixture of oat milk, stabilizer, melted butter, pasteurizing the mixture, homogenizing, cooling, filtering, aftercooling, ripening and milling. (Patent No. 2676166 A23G 9/04, A23G 9/04, 2018.)

A known method for the production of toffee with a filling, where the filling includes molasses, condensed milk, invert syrup, dehydrated milk fat, vegetable fat, lecithin, salt, sugar, condensed milk, vegetable fat, invert syrup, glycerin, juice base. (Patent No. 2381691 A23G 3/34, 2010)

There is also a method for making sweets from a nougat-type whipped candy mass, which include powdered sugar, cocoa butter substitute, skimmed milk powder, whey powder, an emulsifier, soy lecithin, and a flavoring according to the recipe. It is prepared by preparing a whipped mass under pressure from sugar syrup, a foaming mixture and a water-retaining agent, followed by adding a fat suspension and white glaze to it. (Patent No. 2570566 A23G 3/36, A23G 3 / 50,2015)

A known method of preparing glazed coconut waffle candy. This development uses a green sugar glaze and a dusting of coconut. (Patent No. 2590836 A23G 3/36, A23G 3/54, 2016).

There is also a method of producing whipped sweets like soufflé. It is obtained by boiling agar-sugar-syrup syrup, churning and mixing the resulting mass with fat-containing raw materials while introducing additional ingredients in the video of dry dairy products and coconut flakes (Patent No. 2536917 A23G 3/00, A23G 3/520, 2014).

The closest in technological essence is a method for the production of toffee sweets, where sugar is mixed with a dairy product, the mixture is heated with constant stirring, molasses, molten emulsifier are introduced, the resulting mixture is boiled down and a flavoring agent is added to it, then the mass is cooled, molded and wrapped on a forming-wrapping unit, (Patent No. 2446700 A23G 3/34, A23L 1/29, 2012).

The disadvantage of this technological method is the insufficient energy value of the finished product.

The technical result of the invention is to increase the energy value, improve organoleptic characteristics and expand the range.

The technical result is achieved by the fact that in the method for the production of iris, including mixing sugar with oat milk, heating the mixture with constant stirring, introducing molasses, molten butter, emulsifier into it, then adding soy lecithin and salt, boiling the resulting mixture for 20-30 minutes, add a mixture of flavors "Creamy-coconut" and "Creamy-toffee" in a ratio of 2: 1 and coconut flakes, mix and cook for 10-15 minutes, then cool the mass, shape and wrap the products on a forming-wrapping unit, with the following ratio of the starting components, wt%:

Syrup 20-22 Oat milk 40-42 Butter 10-12 Emulsifier 0.5-0.7 Soy lecithin 0.5-0.7 Salt 0.5-0.7 Creamy Coconut Flavor Blend and "Creamy iris" 0.1-0.3 Coconut flakes 8.4-8.6 Sugar rest

The ingredients used to make the toffee candy have the following properties:

The introduction of soy lecithin into the iris mass allows to achieve the consistency required for the iris mass. The mass becomes more plastic, hardens easier and softer.

The addition of an emulsifier to the iris mass allows, like lecithin, to achieve the consistency required for the iris mass.

The use of coconut flakes in iris mass as a food additive serves to increase the total nutritional energy value, as well as add a large amount of minerals and vitamins. Coconut flakes contain vitamins such as: E, vitamin B1, B2, B3, B5, B6, as well as such minerals as phosphorus, magnesium, calcium, potassium, sodium, zinc, iron. By itself, coconut flakes are important for the life of the body, since they can be used to cleanse the intestines due to the fact that it contains a sufficient amount of fiber, it also reduces the risk of tumor diseases, i.e. contains lauric acid in its composition, increases the body's immune system due to the presence in its composition of a large amount of various vitamins and minerals, because contains a large amount of fatty acids in its composition can affect the condition of the skin, i.e. hair, nails.

The addition of a milk base in the form of oat milk makes it possible to expand the range of toffee sweets for people with lactose intolerance, since at present, condensed milk is mainly used in the preparation technologies of such sweets. In this case, the ready-made Nemoloko oat milk is used, which now more and more occupies the product market, gradually shifting the products we are used to. The product does not contain GMOs, trans fats and antibiotics, but rather contains various vitamins such as vitamin D2, vitamin B2. The product also contains water, calcium, calcium carbonate and iodized salt.

The method of preparing the production of cast iris is carried out as follows.

Molasses (20-22%) is gradually placed in the container and mixed with the amount of oat milk required according to the recipe (40-42%), sugar is added (the rest) and boiled, then a heated emulsifier mixture (0.5-0.7%) is added and butter (10-12%), taken in a 1: 1 ratio and mixed again until the components are completely dissolved. Mono- and diglycerides of fatty acids E471 are used as an emulsifier. Then add liquid soy lecithin, for example E322 (0.5-0.7%), salt (0.5-0.7%) and the mass is boiled for 20-30 minutes. Boiling of the candy mass for 20-30 minutes is due to the fact that when cooking for less than 20 minutes, the product does not harden and does not meet the requirements of standards for humidity and organoleptic properties, and vice versa, if you cook for more than 30 minutes, the mass becomes sugar-coated and caramelized, becomes too hard and darkens strongly, which will impair the organoleptic properties of the finished product.

Then, gradually, while mixing the resulting mixture, coconut flakes (8.4-8.6%) are introduced, which is pre-crushed and the mass is boiled for 10-15 minutes, to evenly distribute the coconut flakes. Before casting, a mixture of “Creamy-iris” and “Creamy-coconut” (0.1-0.3%) flavors is added to the mass, in a ratio of 1: 2. This ratio provides toffee and coconut flavor to this type of product (in this case, there will be more coconut flavor for a greater coconut flavor). The mass is molded into different shapes. Packaged in a waxed label with a one-sided twist.

To prove the effectiveness of the proposed technical solution, a production experiment was carried out in the laboratory of the Department of Technology and Processing of Agricultural Food Products at the University of KubSAU.

Specific examples of the method.

Example 1. The preparation of toffee sweets is carried out with the following ratio of components: molasses - 285.07 g (20%), oat milk - 509.82 g (40%), emulsifier - 4.1 g (0.5%), soy lecithin - 4.1 g (0.5%), salt - 4.1 g (0.5%), a mixture of flavors - 0.5 g (0.1%), coconut - 15.03 g (8.4 %), butter -161.98 g (10%) and sugar the rest.

Pre-mixing sugar with a dairy product, heating the mixture with constant stirring, introducing molasses, molten butter, emulsifier into it, boiling the resulting mixture and introducing flavor and coconut into it, then cooling the mass, molding and wrapping products on a forming-wrapping unit ... Cooking a mixture containing sugar, molasses, fat mixture, lecithin, salt, oat milk is boiled for 20-30 minutes, then coconut is added and boiled for 10-15 minutes, after cooking, a mixture of flavors is added and mixed.

As a result, a product with such indicators as: color is pale brown, mass is soft, but generally meets the standards for organoleptic and physico-chemical indicators.

Example 2. The preparation of toffee sweets is carried out with the following ratio of components: molasses - 299.33 g (21.0%), oat milk - 522.57 g (41.0%), emulsifier - 4.92 g (0.6% ), soy lecithin - 4.78 g (0.6%), salt - 4.92 g (0.6%), a mixture of flavors - 1 g (0.2%), coconut flakes - 15.21 g (8 , 5%), butter - 178.18 g (11.0%) and sugar the rest.

Pre-mixing sugar with a dairy product, heating the mixture with constant stirring, introducing molasses, molten butter, emulsifier into it, boiling the resulting mixture and introducing flavor and coconut into it, then cooling the mass, molding and wrapping products on a forming-wrapping unit ... Cooking a mixture containing sugar, molasses, fat mixture, lecithin, salt, oat milk is boiled for 20-30 minutes, then coconut is added and boiled for 10-15 minutes, after cooking, a mixture of flavors is added and mixed.

As a result, the product meets the required parameters in appearance (appearance, taste, smell, consistency) i.e. the color is light brown, the mass is semi-solid, has a pronounced taste of iris and coconut.

Example 3. The preparation of toffee sweets is carried out with the following ratio of components: molasses - 313.58 g (22.0%), oat milk - 535.31 g (42%), emulsifier - 5.74 g (0.7%), soy lecithin - 5.74 g (0.7%), salt - 5.74 g (0.7%), a mixture of flavors - 1.5 g (0.3%), coconut flakes - 15.38 g (8 , 6%), butter -194.38 g (12.0%) and sugar the rest.

Pre-mixing sugar with a dairy product, heating the mixture with constant stirring, introducing molasses, molten butter, emulsifier into it, boiling the resulting mixture and introducing flavor and coconut into it, then cooling the mass, molding and wrapping products on a forming-wrapping unit ... Cooking a mixture containing sugar, molasses, fat mixture, lecithin, salt, oat milk is boiled for 20-30 minutes, then coconut is added and boiled for 10-15 minutes, after cooking, a mixture of flavors is added and mixed.

As a result, the mass turned out to be dark brown, more solid in consistency, but at the same time meets the quality requirements.

The best cooking option is the product created according to example 2.

At the same time, the taste of the product does not differ much from toffee on condensed milk, so consumers will not feel much difference in the consumption of regular toffee and oatmeal.

The claimed invention makes it possible to expand the range of toffee sweets, as well as develop a specialized product for people with lactose intolerance, as well as create a product rich in various micro-and-macroelements that are important for maintaining the body's vital functions, as well as being inherently more nutritious in terms of energy value.

To compare the energy value of the finished product, a control sample of iris produced by the Kuban Confectioner was used. Comparison of the energy value of toffee in condensed milk and toffee in oat milk with the addition of coconut is presented in table 1.

Thus, based on the data in Table 2, the energy value of toffee sweets with oat milk is higher than that of sweets made with condensed milk.

Claims (2)

A method for the production of iris, including mixing sugar with oat milk, heating the mixture with constant stirring, introducing molasses, molten butter, emulsifier into it, then add soy lecithin and salt, boil the resulting mixture for 20-30 minutes, add a mixture of flavorings to it "Creamy coconut" and "Creamy toffee" in a ratio of 2: 1 and coconut flakes, mix and boil for 10-15 minutes, then the mass is cooled, molded and wrapped on a forming-wrapping unit, with the following ratio of initial components, wt .%: Syrup 20-22 Oat milk 40-42 Butter 10-12 Emulsifier 0.5-0.7 Soy lecithin 0.5-0.7 Salt 0.5-0.7 Creamy Coconut Flavor Blend and "Creamy iris" 0.1-0.3 Coconut flakes 8.4-8.6 Sugar rest