RU2761558C1 - Method for producing a confectionery and confectionery - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed is method for producing a confectionery, involving preparation of a whipping mass by mixing the components resulting in a mass with a viscosity of 5.78 to 8.26 Pa∙s, moisture mass fraction of 10 to 25%, content of reducing substances of 10 to 35%, pH of 3.0 and 5.0, temperature of 40 to 70°C, yield point of 4.28 to 7.14 PA, coextrusion of the whipping mass into a collagen shell with a thickness of 20 to 50 mcm, wherein the whipping mass is supplied into the collagen shell in doses in a volume of 2.8 cm³ to 7.1 cm³, twisting of the collagen shell immediately after coextrusion, formation of the interconnected products, holding for at least 1.5 h and cutting into pieces resulting in "one bite"-sized finished confectionery, wherein the following ratio of initial components is used when mixed the whipping mass, wt.%: water 20.5 to 32.48; molasses 23.59 to 32.84; gelatin 6.23 to 12; acidity adjusting agent 0.24 to 1.0; moisture retaining agent of 2.46 5.7; sugar the rest. Also proposed is a confectionery produced by the described method, constituting a "one-bite"-sized coextruded whipping mass in a collagen shell with a thickness of 20 to 50 mcm, wherein the whipping mass has a moisture mass fraction of 10 to 25%, content of reducing substances of 10 to 35%, pH of 3.0 to 5.0, viscosity of 5.78 to 8.26 Pa∙s, a yield point of 4.28 to 7.14 Pa, at the following ratio of the initial components of the whipping mass, wt.%: water 20.5 to 32.48; molasses 23.59 to 32.84; gelatin 6.23 to 12; acidity adjusting agent 0.24 to 1.0; moisture-retaining agent 2.46 to 5.7; sugar the rest. The whipping mass therein additionally contains flavourings, and/or food dyes, and/or fillers. The mass contains fruit and berry crunches, and/or fruit and berry powders, and/or fruit and berry pieces, and/or drops, and/or smoothie drops, and/or knuspers, and/or puffed rice (PEC), and/or yoghurt powders, and/or crushed nuts as fillers. Vitamins, and/or vitamin premixes, and/or amino acids, and/or antioxidants are additionally introduced when mixing the components. The whipping mass is coextruded simultaneously with an additional whipping mass with a different colour and/or filler. The moisture-retaining agent can be selected from: sorbitol, glycerin, sodium lactate, diacetin, triacetin. Edible acid and/or a mixture thereof are used as an acidity adjusting agent. Glazing is executed after holding, the product comprises a glazing agent in an amount of 0.1 to 1.2 wt.%

EFFECT: invention ensures creation of a "one bite"-sized confectionery with low external stickiness (adhesion), good internal adhesive strength and "fusion" of the whipping mass with the collagen shell, good homogeneous, porous, elastic texture, stable texture, shape and colour of the finished product during storage at a temperature of up to 30°C, an extended storage life of up to 14 months, easy and accurate dosing of active functional components, with stable active components during storage at a temperature of up to 30°C, wherein the duration of the technological process is reduced due to the elimination of the time for resting for structure formation of the bodies of the confectionery and implementation of the technology in the continuous mode.

16 cl, 1 tbl, 4 ex

Description

The present invention relates to the food industry, in particular to confectionery products and their production, as well as to the field of functional food products for humans. In particular, the invention relates to new whipped products, which are convenient in use and have an attractive set of properties, and to the production of whipped products with an attractive appearance and presentation.

The assortment of confectionery products, which are whipped products, is very wide, marshmallows, marshmallows, marshmallows, "Bird's milk" sweets, etc. The basis for all whipped products is water, a sweetener (sugar, molasses or their mixture), a structurant and an acidity regulator. Pectin, agar-agar, gelatin, gums, starch and their combinations are used as structure-forming agents. Various ratios of these components and the processes occurring on the way of converting raw materials into a finished product, make it possible to obtain various whipped products, with different structure and mechanical properties, such as elasticity, plasticity, strength, which determine the rheological state of the product.

It is known that one of the main problems in the manufacture of confectionery products is molding.

Usually, molded whipped confectionery products are made by casting or depositing the prepared whipped mass into a mold or starch cells. The use of starch, therefore, is disadvantageous, since when transporting trays with starch between different stations during operation, it leads to large technological losses, and an excessive amount of highly undesirable dust is formed in the air, which is a fire hazard.

Also, these production processes are very energy and labor intensive due to the handling of the individual trays containing the precipitated whipped product. In addition, with such molding methods, it is not possible to use a continuous process due to the required molding time and the processing time of the molding trays after / before each use.

The obtained whipped products are of insufficient high quality, due to the impossibility of ensuring a stable uniform structure and consistency of the product, as well as the impossibility of giving each workpiece the same shape and mass, candying marshmallows and drying, which causes a very short shelf life, in addition, when storing such whipped products confectionery products, there is a problem of deformation and drying.

Recently, more and more confectionery products are made using extrusion and coextrusion. Co-extrusion of confectionery is a known manufacturing method for making a variety of confectionery products from candy canes to marshmallows. Typical extruders include one or more screws for delivering one or more churns through appropriate extrusion dies - churning nozzles that form a long, continuous "rope". However, the resulting whipped products, after the extruder, have a drier texture and lose their freshness within a few weeks in modern packaging.

Currently, in the consumer market, there are very few whipped products with an original taste and aroma, due to the limited choice of flavors and flavorings, since Many flavors and essential oils (especially grapefruit and orange), when they are in the whipped mass, are very susceptible to the appearance of oxidative rancidity, while acquiring an unpleasant resinous smell due to the penetration of air into the whipped mass. In addition, the shelf life of the whipped products is limited not only due to drying, delamination of the whipped product, but also due to the loss of organoleptic properties. To reduce the influence of the environment in the industry, glazing is used, but this does not significantly affect the shelf life of the confectionery.

Collagen-based casings are also widely known in the art. They have been used for several decades in the production of sausages. But in the production of cased sausages, there are also a number of difficulties. The collagen casing is very thin and often breaks. In addition, it is necessary that the collagen casing "grows together" with the meat filler.

A saccharide-based foamed aerated confection is known in the art, comprising: a) a texture modifier selected from inulin, modified starch and maltodextrin; b) a saccharide mass comprising: i) a basic saccharide containing polydextrose, and ii) a stabilizing saccharide selected from sucrose, dextrose, maltitol, isomalt and xylitol. (RU, 2 697 378, C2, A23G 3/36, 13.08.2019) Also a method for producing a foamed confectionery product, including introducing a confectionery mass containing a saccharide and a texture modifier into an extruder operating under pressure and providing mixing and heating, aerating the confectionery the mass as it enters from the high pressure extruder into the environment outside the extruder at ambient temperature and atmospheric pressure; forming a rope, tape or sheet from the aerated confectionery mass when passing through the outlet in the extruder; and shaping the aerated confectionery mass into individual products. However, the resulting confection has a very dry consistency.

From the whipped masses, you can get multi-colored confectionery.

So from the prior art there is known a method for the manufacture of an aerated confectionery product of several colors, providing as a first step the preparation of a suspension from water, sugar and gelatin (US 2002004086 A1, 10.01.2002, A23G 3/00). The slurry is divided into at least first and second portions or batches having a specific color to provide a second color. A colorant or color dye is added to the second batch or batch to provide a second color. Then, each of the first and second batches is separately aerated to form the first and second aerated streams of the first and second colors with substantially the same density and rheological properties. After aeration of the first and second portions, the streams of the first and second colors are fed to an extrusion unit, where they are extruded in a disproportionate amount to form a multi-colored rope having the first and second colors in unequal proportions. Anti-stick starch is applied and the rope is cut into separate pieces. The resulting product has a short shelf life.

In addition, consumers have a growing need for a “healthy” type of food that is characterized by reduced levels of fat and enriched with biologically active ingredients.

The enrichment of confectionery with biologically active substances is widely known from the prior art.

So the product "for one bite" and the method of its production are known (RU 2554401, 03.05.2012, A23G 3/42). The production method is carried out by co-extrusion of the dough and filling using a coextruder and subsequent processing of the co-extruded dough and filling cord in a ball punching machine. The co-extruder can be, for example, a Bosch RopeX series co-extruder or a similar co-extruder, and the ball punching machine can be a Bosch WAK 0045 ball punch or other similar device. The method may further comprise sprinkling the product after enrobing with the constituent hard particles or sprinkling the product after enrobing with the hard particles. A one-bite carbohydrate-based product includes a patch of batter containing a carbohydrate source having a glucogenic to fructogenic carbohydrate ratio of between about 1.5 and about 2.5, with at least 60% of the energy content of the product provided by that carbohydrate source. and a filling wrapped in a thick mass section, which contains sodium in an amount of from about 200 mg to about 400 mg sodium per 100 g of product and in which the filling is in a form selected from the group consisting of powder, paste, puree, jelly, cream, liquid, semi-liquid state and their combinations, while the thick mass, the filling or the thick mass and the filling separately contain one of: fat, fiber, protein, solid particles, active ingredient (vitamins, microelements, antioxidants), flavor and combinations thereof. The disadvantage of this product is the rapid collection of moisture, loss of shape and a decrease in the activity of the active ingredient during storage, due to which the functional properties of the product are reduced.

Also known are aerated food products, especially marshmallows, containing a nutritionally enriching ingredient and improved preparation methods (AU 2000028632, 23.11. 2000, A23G 3/00) Aerated food products contain from 50 to 98% sugar; about 0.5 to 30% structuring agent; from 1 to 30% humidity; from about 0.01% to about 15% of a nutritional fortifying ingredient selected from the group consisting of biologically active ingredients, fiber, micronutrients, minerals, and mixtures thereof.

The closest analogue is a confection and a method for its production, where the confection of the marshmallow type contains gelatin, monosaccharides and disaccharides, water and starch. (GB 813717 A, 05.21.1959, A23G 3/02; A23G 3/20). And the method for the production of confectionery includes the steps of preparing a mixture of saccharides, gelatin and moisture, while the moisture is less than about 19 percent of the specified mixture, churning the specified mixture under gas pressure to provide a product density of from about 30 ounces per gallon to about 65 ounces per gallon, extruding the specified product into the resting zone of the product and cutting the specified product before gelation.

The disadvantage of the product is the production of marshmallows with a low density, but with a tough texture, necessary to preserve the body of the product when cutting, and also a short shelf life due to moisture.

Currently, consumer demand in the confectionery market requires an expansion of the assortment and new products with an original taste, convenient to use, having a long shelf life and stable forms, functional and biological properties during storage, and therefore there is a need to create a new whipped confectionery and the method of obtaining it.

The objective of the claimed invention is to obtain a confectionery product with an elastic, delicate and porous texture, long shelf life, stable shape and stable aroma of the finished product during storage, easy to use and easy dosing of active components, as well as to reduce the duration of the technological process.

The task is achieved by developing a method for the production of confectionery and confectionery. The inventive method for the production of a confectionery product provides for mixing the components, preparing the whipped mass, the mass fraction of moisture 10-25%, the content of reducing substances 10-35%, pH 3.0-5.0, temperature 40-70 ° C, viscosity 5.78 -8.26 Pa⋅sec, yield point 4.28-7.14 Pa, coextrusion of the whipped mass into a collagen casing with a thickness of 20 to 50 microns, while the whipped mass is fed into the collagen casing in a metered volume from 2.8 cm ³ to 7.1 cm ³ , twisting of the collagen casing immediately after coextrusion, formation of interconnected products, aging for at least 1.5 hours and cutting one by one to obtain a finished confection of "one bite" size, while using the following ratio of the initial components when mixing whipped mass, wt. %:

Water 20.5-32.48 Syrup 23.59-32.84 Gelatin 6.23-12 Acidity regulator 0.24-1.0 Humectant agent 2.46-5.7 Sugar rest

When mixing the components, flavors and / or food colors and / or fillers and / or vitamins and / or vitamin premixes and / or amino acids and / or antioxidants are added.

Fruit and berry crunches, and / or fruit and berry powders, and / or fruit and berry pieces, and / or drops, and / or smoothie drops, and / or knuspers, puffed rice (PEC), yogurt powders are used as fillers. , crushed nuts.

The whipped mass is coextruded simultaneously with additional whipped mass with a different color and / or filler. The humectant can be selected from sorbitol, glycerin, sodium lactate, diacetin, triacetin.

Food acid and / or their mixture is used as acidity regulator.

The resulting product can be coated with a gloss or glaze.

And the confectionery product obtained according to the above method is a coextruded whipped mass in a collagen casing, with a thickness of 20 to 50 microns in size "for one bite", while the whipped mass has a moisture content of 10-25%, the content of reducing substances is 10-35 %, pH 3.0-5.0, viscosity 5.78-8.26 Pa⋅sec, yield point 4.28-7.14 Pa, with the following ratio of starting components, wt. %):

Water 20.5-32.48 Syrup 23.59-32.84 Gelatin 6.23-12 Acidity regulator 0.24-1.0 Humectant agent 2.46-5.7 Sugar rest

The whipped mass may additionally contain flavorings and / or food colors and / or fillers and / or vitamins and / or vitamin premixes and / or amino acids and / or antioxidants.

At the same time, as fillers it contains fruit and berry crunches, and / or fruit and berry powders, and / or fruit and berry pieces, and / or drops, and / or smoothie drops, and / or knuspers, puffed rice (PEC) , yoghurt powders, crushed nuts.

The churned mass can be coextruded simultaneously with additional churned mass with a different color and / or filler.

The humectant can be selected from sorbitol, glycerin, sodium lactate, diacetin, triacetin.

As an acidity regulator it contains citric acid, food acid and / or their mixture.

The confectionery product may further comprise an enrobing or glossing agent.

As the food acid, any acid used in the food industry can be used, for example: malic acid, citric acid, etc.

Colorants can include pigments and natural food colorings and colorants suitable for food, for example: carmine, annatto extract (E 160b), bixin, norbixin, astaxanthin, dehydrated beetroot (beetroot powder), beet red / betanin (E 162), blue ultramarine, canthaxanthin (E161g), cryptoxanthin (E161 c), rubixanthin), violin (E 161 × 1). (E161e), rhodoxanthin (E161f), caramel (E 150 (ad)), beta-apo-8-carotenal (E 1 boa), curcumin, carotene (E boa), alpha-carotene, gamma-carotene, ethyl ester beta -apo-8 carotenal (E 1600, flavoxanthin (E 161 a), lutein (E161 b), cochineal extract (E 120).

Vitamins can be selected from the range: vitamin C and / or vitamin G) and / or vitamin E and / or vitamin K and / or K1 and / or K2 and / or vitamin A and / or tocopherol equivalent (Vitamin E) and / or Thiamin (Vitamin B1 basic) and / or Riboflavin (Vitamin B2) and / or Pyridoxine (Vitamin Bb) and / or Niacinamide and / or Folic acid and / or Pantothenic acid and / or Biotin and / or Vitamin T2 or a mixture thereof.

Amino acids are very important for human health, because cannot be synthesized in the body of animals and humans, and must be delivered with food. The inventive confectionery product may contain amino acids selected from the range: alanine and / or arginine and / or asparagine and / or aspartate and / or citrulline and / or cysteine and / or glutamate and / or glutamine and / or glycine and / or histidine and / or hydroxyproline and / or hydroxyserine and / or hydroxytyrosine and / or hydroxylysine and / or isoleucine and / or leucine and / or lysine and / or methionine and / or phenylalanine and / or proline and / or series and / or taurine and / or threonine and / or tryptophan and / or tyrosine and / or L-leucine and / or L-isoleucine and / or L - valine, and / or valine or a mixture thereof.

The flavor can be selected from the group consisting of apple, apricot, banana, blueberry, gum, caramel, cherry, chocolate, coconut, coffee, espresso, grape, hazelnut, lemon, lime, melon, mint, mango flavor , orange, peanut butter, pineapple, raspberry, strawberry, vanilla, watermelon, menthol, and orange, grapefruit, lemon, or combinations thereof.

The antioxidant can be selected from the group: beta-carotene (a precursor of vitamin A) and / or selenium and / or astaxanthin and / or carotenoids and / or coenzyme Q10 (“CoQ1 and / or flavonoids and / or goji glutathione ( wolfberry) and / or hesperidin and / or milk extract of wolfberry ("lactowolfberry") and / or lignin and / or lutein and / or lycopene and / or butylhydroxytoluene and / or polyphenols or combinations thereof.

Carnauba wax, beeswax, denglaserite, "Capol" can be used as a glazing or polishing agent.

Currently, it is very important to create a confectionery product with a collagen casing.

However, it was not easy to create such a whipped confectionery product in a collagen casing. It is widely known from the prior art to obtain marshmallows using extrusion, where the whipped mass has a drier (stiffer) structure, but it is completely impossible to use such a whipped mass for coextrusion with a collagen casing.

Therefore, in order to solve this problem, when creating the claimed confectionery, a number of problems had to be overcome.

As studies have shown, the churned mass obtained by standard technology, for example: sweet stories marshmallow, which has an adhesive voltage of 1 kPa, cannot be used for several reasons.

Firstly: the temperature regime of forming the whipped mass is high, which leads to overheating of the equipment - the extruder.

Secondly: due to the poor fluidity of the whipped mass, at a low temperature required for the extruder, it is not possible to carry out the coextrusion process, the whipped mass clogs all the equipment.

Thirdly: in the production of whipped masses using sorbitol, glycerin, sodium lactate, diacetin and triacetin, a number of difficulties arise, because they affect the rheological properties of the whipped masses.

The experiments carried out showed that the churned mass should not only be pumped, but also coextruded at a low temperature, i.e. it is necessary to create a whipped mass of a fluid consistency at a low temperature.

Therefore, to carry out coextrusion, it became necessary to create a whipped mass that has good fluidity at low temperatures and has good "co-extrusion" properties, when extruded with a collagen casing. To do this, it was first necessary to develop a formulation and obtain a whipped mass with altered elastic properties, as well as having a lowered molding temperature.

Experimental studies have shown that in many whipped masses, after coextrusion with the collagen casing, there was no accretion with the collagen casing. Some of the obtained confectionery whipped products had a rigid (coarse) structure and were placed, as it were, in a candy wrapper, and in the process of accelerated storage this candy wrapper did not evenly adhere to the product, the product did not have a pleasant wrinkled appearance and, in addition, the body of the whipped product itself was deformed and a crust formed on top ... And for some of the products obtained, phase separation occurred during storage, which led to deformation of the entire product.

As a result of the experimental work, the component composition of the whipped mass was developed and the technological parameters of the whipped mass of a fluid consistency were selected, which has good "adhesion" with the collagen shell, has a stable frame and a uniform distribution of pores, which provides good shaping and shape-holding properties at low temperatures. It should be noted that the quantitative composition of the confectionery is significant and not obvious.

As the studies have shown, for the use of the whipped mass in the extrusion process, it is necessary that the whipped mass has a fluid consistency, has a good "adhesion" with the collagen casing, has a stable framework and a uniform distribution of pores with good shaping properties, taking into account the passage through the extruder, it is necessary to observe a number of stated conditions, namely: the quantitative composition of the components, and the whipped mass itself was with a mass fraction of moisture 10-2594, the content of reducing substances 103594, a pH level of 3.0-5.0, a temperature of 40-70 ° C, a viscosity of 5, 78-8.26 Pa⋅sec, yield point 4.28-7.14 Pa. It is only with these parameters of the whipped mass that it is possible to carry out the process of coextruding the whipped mass in a volume from 2.8 cm to 7.1 cm with a collagen casing. Violation of the parameters of the whipped mass or the volume of dosing of the whipped mass, during coextrusion, leads to rupture or "collapse" of the collagen casing, to difficulties in twisting, equipment breakdown. It is to this volume of dosing, during coextrusion, that the composition of the whipped mass was developed, with the necessary rheological properties, and the technological parameters of the process were experimentally selected.

Co-extrusion and extrusion are widely used in the food industry. Various types of extruders are known from the prior art, for example: screw, piston and the like. As is well known to the person skilled in the art, extruders can be equipped with one or more functional elements selected from: conveying elements that preferentially move the material to be extruded. Excellent results have been achieved using a mixing extruder, in which twin meshing screws are used within the barrel of the extruder, in which they fit tightly together, and the screws can rotate in the same direction, that is, they rotate together, and in different directions. However, counter-rotating twin screw extruders are not excluded here, but are considered less suitable for the process we are describing. The extruder has a capacity to produce from 250 single items weighing 3-15 g per minute. In the experiments carried out, the flow rate of coextrusion of the whipped mass from the collagen casing was 250-3000 pieces per minute.

In the claimed method of making a confectionery product, there is no external supply of heat during the advancement of the mass and / or the formation of the whipped mass at the stage of coextrusion. Therefore, it is very important that the whipped mass has a moisture content of 10-25%; the content of reducing substances is 10-3594, the pH level is 3.0-5.0, the temperature is 4070 ° C, the viscosity is 5.78-8.26 Pa⋅sec, the yield point is 4.28-7.14 Pa. It is only with these parameters of the whipped mass that the process of coextruding can be carried out by dosing the whipped mass in a volume of 2.8 cm ³ to 7.1 cm ³ into the collagen casing. In case of violation of these parameters of the churned mass or volume during dosing, equipment breakdown occurs due to congestion, equipment overheating, constant rupture of the collagen casing, or the impossibility of implementing the claimed method at the coextrusion stage.

In an embodiment of the claimed method, two whipped masses of contrasting color and / or taste and / or fillers can be coextruded together into a collagen casing to obtain a coextruded product, in which two whipped masses are visually visible.

It is known that stickiness adversely affects the presentation of confectionery products; in the process of production and storage, whipped products stick together and lose their color. Therefore, very often whipped products are rolled or sprinkled with solid particles, for example: sugar, starch.

But on the other hand, in the claimed confectionery product, stickiness is necessary, since provides "splicing" of the whipped mass with the collagen casing

Due to the optimally selected composition and the developed technology, it was possible to achieve the optimal stickiness effect, which is confirmed by the external adhesion stress indicators - 0.5-2.1 kPa and internal 3-9 kPa (adhesion from the Latin adhaesio "sticking"). Accordingly, due to the optimal stickiness effect of the proposed confectionery, we managed to preserve the presentation of the product during its production and storage. In addition, due to the decrease in stickiness, in comparison with the sweet stories marshmallows, several problems that arose among consumers were solved, such as the adhesion of whipped confectionery products to each other, a short shelf life (only 4 months), and also with convenience in the use of the claimed confectionery, because does not stain consumer's hands and is small in size.

The confectionery product of the present invention provides a more elastic chew and mouthfeel than known whipped confectionery products.

Apparently, the above effects are provided due to the thixotropic and rheological properties of the obtained confection "for one bite", such indicators as: density 0.4 - 1.3 g / cm, internal adhesive stress 3 - 9 kPa, elasticity 11.48 - 17.70 kPa, elasticity 1 - 25 kPa, plastic strength 22.28 - 56.68 kPa, ultimate shear stress 5 - 15 kPa.

The improved rheological and thixotropic properties of the whipped mass have a great influence on shape stability, shelf life, storage conditions. It was possible to obtain whipped products with original tastes, due to the exclusion of the action of oxygen. In addition, the aroma and texture of the whipped product do not change during storage.

After the storage process, with an extended temperature range from 18-30 ° C, the confectionery product has an excellent appearance, shape, color, "adhesion" with the collagen casing, as mentioned above.

As in the production of collagen casing sausages, we had to face the so-called "brownxsing" effect, due to the Maillard reaction and melanoidin compounds between collagen protein and reducing sugars. If in sausages browning gave a marketable appearance to a meat product, then in the production of confectionery the product lost its presentation. To solve this problem, the temperature regime and the ratio of the components were selected experimentally. Due to this, it was possible to reduce the effect of the Maillard reaction and eliminate the negative effect on the color of the claimed confectionery "one bite". Studies have shown that the color of the claimed product has not changed during storage. It should be noted that reducing substances affect not only the Maillard reaction, but also the stickiness of the finished confection. Therefore, the index of reducing substances (RV) of the confectionery is so important.

A series of experiments has shown that not every shell can be used in the production process of the claimed confectionery. The thickness of the shell is very important for the claimed product and the method of its production, since if less than 20 microns, then it breaks easily, if during production it leads to equipment breakdown, if during storage - to rejection, if more than 50 microns, then when chewing the claimed confectionery, the shell feels like cellophane in the mouth.

As studies have shown, due to the optimally selected process parameters, recipe composition and optimally selected shell thickness, the process of solvation of collagen present in the shell and the whipped mass occurs, already at the coextrusion stage, due to which the setting / adhesion with the whipped mass occurs. With further aging of the coextruded confection, the process of collagen “accretion” occurs due to the migration of moisture from the body to the shell and further binding of collagen.

The process of solvation of the shell is also confirmed by the fact that the thickness of the collagen shell was measured in the produced confection before its use and in the finished product, so the thickness of the collagen shell in dry form was 30 microns, and in the final product it was only 20 microns, this is an indicator of "splicing" shell and whipped mass.

A casing of any composition can be used as a collagen casing, but mainly the collagen casing should contain collagen from 40 to 80% and cellulose not more than 10 94, and the casing can additionally contain various additives and mineral oils.

It is the convenient volume - "for one bite" of the confectionery and the stability of the introduced functional components (vitamins, amino acids, antioxidants) that allows the consumer to accurately calculate the required dosage of functional components, incl. daily requirement of the body. In addition, the resulting product is very convenient to use, takes up little space and does not stain the hands and clothes of consumers. The manufactured confection "for one bite" was put into storage for 14 months at a thermostat temperature of 30 ° C.

As follows from the act and analysis given in example 1, after storage, the sample obtained according to example 1 has a stable texture, good adhesion to the shell, stable color, aroma, external stickiness, a stable indicator (preservation) of vitamin C, as well as a stable external view. It should be noted that all the tasters noted the preservation of the bright orange scent.

Thus, as a result of storage at a temperature of 30 ° C for 14 months, the claimed confection "for one bite" did not change color, shape, external stickiness, did not exfoliate, did not lose moisture and did not saccharifice. The collagen casing on the confectionery product, during the entire storage process, did not deform, there was no "wrinkling", "fading", peeling or drying out.

It should be noted that the standard shelf life of whipped products, incl. marshmallows, does not exceed 12 months.

In the modern world, it is critically important to use in nutrition such individual parameters of a product as taste, size, texture, visual appeal in synergy with functional components to ensure that the consumer subconsciously uses the product in a way that would optimize the supply of functional components depending on from his needs, for example, during exercise. Therefore, a carbohydrate-based “one bite” confection has been created that has an elastic texture, provides muscles with energy in the most efficient and quickest way, provides the optimal supply of energy and functional components, while being tasty and with a texture suitable for consumption in sports situations. ...

The confectionery product "for one bite" has a carbohydrate base, the amount of carbohydrates is up to 80 g per 100 g of the finished product, and may contain functional components with biological activity: vitamins and / or amino acids and / or antioxidants. Vitamins can be in the form of vitamin premixes. The stability of the introduced functional components was tested on vitamin C, because it is the most unstable component, as well as other introduced functional components. The data are given in the examples.

The “one bite” confection can have any shape suitable for convenient use, for example: spherical, cylindrical, oval, with a diameter ranging from about 10 mm to about 45 mm. And the mass of the confection "per bite" ranges from 3 grams to 15 grams. The well-defined size of the “one bite” confection ensures compactness and ease of use. The consumers of the claimed confectionery product "for one bite" can be children, adults, astronauts, athletes involved in various sports, for example: jogging, acrobatics, gymnastics, swimming, football, basketball. The “one bite” confection is consumed in certain portions, depending on age, disease, sport, as well as recommendations for a doctor or trainer. The number of servings per bite of confectionery to be consumed before, during and / or after exercise can be easily adjusted based on the amount of vitamins, amino acids, antioxidants and carbohydrates as recommended.

The introduction of vitamins into confectionery products is always due to a number of problems associated with their safety during storage. Usually, by the end of the shelf life of the product, the activity of vitamins decreases, therefore, manufacturers often have to add more vitamins to the product so that by the end of the shelf life of the product the amount of vitamins corresponds to that indicated on the label. In the stored samples, with different component composition and obtained under various process parameters, it was unexpectedly found that the sample obtained by the claimed method, with the claimed composition of the components, showed the best result in terms of vitamins preservation during storage, which makes it possible to obtain a product with the declared the amount of vitamins throughout the shelf life. This will allow the consumer to accurately calculate the required amount of confectionery to replenish the daily intake of vitamins. In addition, the low weight of the product is convenient for the consumer. Children especially love small pastries. Thus, this product is very relevant for children, because contains vitamins and other active ingredients, does not stick to teeth, chews easily, does not stain hands or stick to them, has a pleasant delicate texture.

It should be noted that to determine the elasticity (tensile strength), a TAXT plus texture analyzer with a clamp was used to determine the A / NG elongation. A TAXT plus texture analyzer was used to determine the plastic strength using a set of HDP / BS blades, a cylindrical probe D = 2 mm was used to determine the ultimate shear stress and adhesive stress, and a cylindrical P / 10 probe was used to determine the elasticity. The density was determined by the displacement method. A rotary viscometer was used to determine the viscosity and yield stress.

The technical result of the claimed invention is the development of a production method and creation of a confectionery product "for one bite", with low external stickiness (adhesion), good internal adhesive strength and "adhesion" of the whipped mass with a collagen casing, a good homogeneous, porous, elastic texture, stable texture , shape and color of the finished product during storage, at temperatures up to 30 ° С, extended shelf life up to 14 months, easy and accurate dosing of active functional components, with stable active components during storage at temperatures up to 30 ° С, the most effective and fast supplying muscles with energy, creating a whipped mass recipe that corresponds to the technological parameters of the proposed method for the production of confectionery, as well as reducing the duration of the technological process, by eliminating the time for holding for the structure formation of confectionery bodies and the implementation of the technology in continuous mode. Example 1

The process of preparing the whipped mass begins with the process of preparing semi-finished products. To prepare the sugar-treacle syrup, water is fed into the digester in an amount of 13.44 wt. %, sugar - 38.73 wt. %, molasses - 23.59 wt. %. The process of boiling sugar-treacle syrup is carried out to a dry matter content of 89.0%. To prepare a gelatin solution, water is loaded into a container for preparing a semi-finished product in an amount of 12.08 mass. %, with a temperature of 50 ° C and with constant stirring add gelatin in an amount of 6.23 wt. %. Then the finished solution is pumped into a supply container. As an acidity regulator, a citric acid solution is used, which is obtained by mixing citric acid in an amount of 0.24 wt. %, with water in the amount of 0.24 wt. % until complete dissolution. The solution is loaded into a technological container. The process of preparing the whipped mass is carried out on high-speed whipping equipment, a previously prepared sugar-treacle syrup, a previously prepared gelatin solution, a previously prepared citric acid solution, a moisture-retaining agent sodium lactate in an amount of 2.46 wt. %, dye "Anthocyanin" - 0.14 wt. %, orange oil flavoring - 0.14 wt. %, vitamin C - 0.03 wt. %, yoghurt powder 2.68 wt. %. The resulting mass is evenly mixed and knocked down. A whipped mass is obtained with a temperature of 70 ° C, a viscosity of 8.26 Pa⋅sec, a yield point of 7.14 Pa, a content of reducing substances of 35%, a mass fraction of moisture - 2594, PH 5.

Then the whipped mass is immediately pumped and transferred to the zone of direct extrusion into the collagen casing, through the die of the extruder, using a forming device. A dry collagen casing, 20 microns thick, is preliminarily put on the forming device before filling it with a whipped mass. In this case, the whipped mass is supplied in a metered dose, a single dose is in a volume of cm3. From the extrusion zone, the whipped mass coextruded with a collagen casing is immediately twisted, thus forming a garland of many interconnected products. The resulting garland is divided along a length of no more than 30 cm. The confection is kept for 2 hours. The exposure takes place at a temperature of +18 to 22 C and a humidity of no more than 7594. At the end of the aging, the formed garlands of the confectionery bodies are sent for division of single portions, with a precise cut at the linking point and packing. The finished confectionery product "for one bite" has a density of 0.4 g / cm, external adhesive stress 0.5 kPa, internal adhesive stress 9 kPa, elasticity 25 kPa, elasticity 17.70 kPa, plastic strength 56.17 kPa, ultimate stress shift 1 5 kPa.

The resulting “one bite” confection has a pleasant orange flavor and is easy to chew (no shell or film feeling). The product was stored at temperatures up to 30 ° C for 14 months of storage, then sent for research. Studies have shown that the resulting product is stable during storage, without changing its shape, taste and orange aroma. It should be noted that the intensity of the aroma was preserved throughout the entire shelf life, which confirms the claimed technical result. After storage, the amount of vitamin C in the final product was 0.03 wt. %, which indicates the preservation of the vitamin during storage without loss.

Example 2

The process of preparing the whipped mass begins with the process of preparing semi-finished products. To prepare the sugar-treacle syrup, 17 wt. %, sugar - 22.25 wt. %, molasses 28 wt. %. The process of boiling sugar-treacle syrup is carried out to a dry matter content of 89.0%. To prepare a gelatin solution, 15 wt. % with a temperature of 50 ° C and with constant stirring add gelatin in an amount of 9 wt. %. Then the finished solution is pumped into a supply container. To prepare a citric acid solution, malic acid is loaded into the process vessel in an amount of 0.48 wt. %, then mixed with water in the amount of 0.48 wt. % until complete dissolution. The process of preparing the whipped mass is carried out on high-speed whipping equipment, a previously prepared sugar-treacle syrup, a pre-prepared gelatin solution, a pre-prepared malic acid solution, a water-retaining agent - glycerin in an amount of 4.2 wt. %, dye "Turmeric" 0.17 wt. %, flavoring "Yabloko" 0.17 wt. %, vitamin premix "NZOZ05" in the amount of 0.08 wt. % (containing: Vitamin A - 25.2%; Tocopherol equivalent (Vitamin E) - 19.4%; Thiamin (Vitamin T) - 18.2; Riboflavin (Vitamin 32) - 20.7%; Pyridoxine (Vitamin 5, 0%; Niacinamide-2 0.3%; Folic acid - 24.8%; Pantothenic acid - 24.7%; Biotin - 36.4%; T 2 - 40.0% of RSSP (* Recommended level of daily intake according to TP TC based on 100 g of finished confectionery), crushed walnut in an amount of 3.0 wt.% The resulting mass is uniformly mixed and churned. A churned mass is obtained with a temperature of 60 ° C, with a viscosity of 6.14 Pa⋅sec, the limit fluidity is not less than 5.52 Pa, the content of reducing substances is 20 94, the mass fraction of moisture is 15%, pH 4.

Then the whipped mass is immediately pumped and transferred to the zone of direct extrusion into the collagen casing, through the die of the extruder, using a forming device. A dry collagen casing, 50 microns thick, is preliminarily put on the forming device before filling it with a whipped mass. In this case, the whipped mass is supplied in a metered dose, a single dose is 5.8 cm ³ in volume. From the extrusion zone, the whipped mass coextruded with a collagen casing is immediately twisted, thus forming a garland of many interconnected products. The resulting garland is divided along a length of no more than 30 cm. The confection is kept for 1.5 hours. The exposure takes place at a temperature of +18 to 22 C and a humidity of no more than 75%. At the end of the exposure, the formed garlands of the confectionery bodies are sent to the division of single portions, with a precise cut at the link. After the cutting zone, the piece portions of the confectionery bodies are treated with a Denglaserit glazing agent in an amount of 0.2 wt. % and served for packaging. The finished confectionery product "for one bite" has a density of 0.8 g / cm, external adhesion stress (before coating with the glazing agent) 2.1 kPa, internal adhesion stress 6.7 kPa, elasticity 17 kPa, elasticity 13.34 kPa, plastic strength 56.68 kPa, ultimate shear stress 1 1 kPa.

The resulting “one bite” confection has a pleasant orange flavor and is easy to chew (no shell or film feeling). The product was stored at temperatures up to 30 ° C for 14 months of storage, then sent for research. Studies have shown that the resulting product is stable during storage, without changing shape, taste, aroma. Studies have shown that the resulting product is stable during storage, without changing shape, taste, aroma. The preservation of vitamins in the final product was calculated according to the calculation of the nutritional value per 100 g. the finished product is Vitamin A - 25.2%;

Tocopherol equivalent (Vitamin E) 19.494; Thiamin (Vitamin T) - 18.2; Riboflavin (Vitamin B2) - 20.7%; Pyridoxine (Vitamin B6) - 15.0%; Niacinamide - 20.3%; Folic acid 24.894; Pantothenic acid - 24.7%; Biotin - 36.4%; At 12-40.0% of RSSP (* Recommended level of daily consumption according to TP TS), i.e. during the storage period, there was no loss of activity of functional components

Example 3

The process of preparing the whipped mass begins with the process of preparing semi-finished products. For the preparation of sugar syrup, water is fed into the digester in an amount of 13 wt. %, sugar - 19 wt. %, molasses-32.84 mass. %. The process of boiling sugar-treacle syrup is carried out to a dry matter content of 89.0%. To prepare a gelatin solution, water is loaded into a container for preparing a semi-finished product in an amount of 16 mass. %, with a temperature of 50 ° C, and with constant stirring add gelatin in an amount of 12 wt. %. Then the finished solution is pumped into a supply container. To prepare a citric acid solution, lactic acid is loaded into the process vessel in an amount of I mass. %. The process of preparing the whipped mass is carried out on high-speed whipping equipment, the previously prepared sugar-treacle syrup, the previously prepared gelatin solution, lactic acid, sorbitol in the amount of 5.7 mass are loaded into the technological container. %, dye "Chlorophyll" 0.19 wt. %, essential oil "Mint" 0.19 mass. %, antioxidant coenzyme (210 0.08 wt.%, puffed rice (PEC) - 4 wt.%. The resulting mass is uniformly mixed and churned. A churned mass is obtained with a temperature of 40 0 s, with a viscosity of 5.78 Pa fluidity 4.28 Pa, the content of reducing substances 10%, mass fraction of moisture 10%, RNZ.

Then the whipped mass is immediately pumped and transferred to the zone of direct extrusion into the collagen casing, through the die of the extruder, using a forming device. A dry collagen casing, 45 microns thick, is preliminarily put on the forming device, before filling it with a whipped mass. During the extrusion of the mass, it serves as a rigid and hollow base for supporting the collagen casing and for extruding the whipped mass through it. At the same time, the whipped mass is supplied in a metered dose, a single dose is 2.8 cm3 in volume. From the extrusion zone, the whipped mass coextruded with a collagen casing is immediately twisted, thus forming a garland of many interconnected products. The resulting garland is divided along a length of no more than 30 cm. The confection is kept for 2.5 hours. The exposure takes place at a temperature of +18 to 22 C and a humidity of no more than 7594. At the end of the holding, the formed garlands of the confectionery bodies are sent for division of single portions, with a precise cut in the place of linking and packaging. The finished confectionery product "for one bite" has a density of 1.25 g / cm ³ , external adhesive stress 0.6 kPa, internal adhesive stress 3.0 kPa, elasticity kPa, elasticity 1.48 kPa, plastic strength 22.28 kPa. ultimate shear stress 5 kPa.

The resulting “one bite” confection has a pleasant mint aroma and is easy to chew (no shell or film feeling). The product was stored at temperatures up to 30 ° C for 14 months of storage, then sent for research. Studies have shown that the resulting product is stable during storage, without changing shape, taste, aroma. After storage, the amount of the antioxidant coenzyme (210 in the final product was 0.08 wt%, which indicates the safety of coenzyme Q10, during storage, without loss

Example 4

The process of preparing the whipped mass begins with the process of preparing semi-finished products. For the preparation of sugar syrup, water is fed into the digester in an amount of 13 wt. %, sugar -33.21 wt. %, molasses - 27 wt. %. The process of boiling sugar-treacle syrup is carried out to a dry matter content of 89.0%. To prepare a gelatin solution, water is loaded into a container for preparing a semi-finished product in an amount of 7 mass. %, with a temperature of 50 ° C, and with constant stirring add gelatin 11 wt. %. Then the finished solution is pumped into a supply container. To prepare a solution of citric acid, citric acid is loaded into the process vessel in an amount of 0.58 wt. %, then mixed with water in an amount of 0.58 wt. % until complete dissolution. The process of preparing the whipped mass is carried out on high-speed whipping equipment, a previously prepared sugar-treacle syrup, a previously prepared gelatin solution, a previously prepared citric acid solution, a moisture-retaining agent-triacetin in an amount of 3.4 wt. %, "Fruit pieces" - 3.13 mass. %. The resulting mass is evenly mixed and knocked down. A whipped mass is obtained with a temperature of 50 ° C, with a viscosity of 6.78 Pa⋅sec, a yield point of at least 5.28 Pa, a content of reducing substances of 13%, a mass fraction of moisture 1494, PH 3.5 is pumped into two intermediate tanks with a water jacket , with the help of which the temperature of the mass is maintained at 50-70 ° С, the dye "Curcumin" in the amount of 0.394 and the flavoring "Mango" in the amount of 0.2594 are added to one of the containers, the dye "Carmine" in the amount of 0.394 and the flavoring "Strawberry" are added to the other container »In the amount of 0.25%. Then 2 obtained churned masses in an equal ratio by weight are sent for molding as follows: after loading into the funnel of the coextrusion line consisting of: 2 extruders, the churned masses pass through the compression zone, and are displaced into the zone of the coextrusion system, which has a special profile unit adapted for use on two extruders. The profile unit is connected through pipes to 2 extruders, while one of the machines is always a user-driven machine, no matter what mass it conveys. In the profile unit, the combination of both masses takes place, then the whipped masses are transferred to the zone of direct coextrusion and unloading of the masses into the collagen casing through an extruder using a forming device. A dry collagen casing, 30 microns thick, is preliminarily put on the forming device before filling it with whipped masses. Whipped masses are served in a metered dose, a single dose is 2.8 cm ³ in volume. From the co-extrusion zone, the whipped masses in the collagen casing pass into the casing torsion unit, where independent confectionery portions are formed from the bundle (whipped mass + whipped mass + collagen casing), and their separation from each other is carried out by rotating the casing around its axis. Due to the automated coordination of the actions of the linking unit with the extruders, a predetermined portion of the portion from the rotary mechanism of the extruders in the displacement mode, the filling process proceeds continuously. The displacer determines the exact linking point of the casing and, together with the highly dynamic linking, ensures extremely precise portioning at the same portion length. Changing the casing on the forming device is done manually by moving the linking unit to the side. Then the garlands are manually put on aluminum sticks with a triangular cross section and placed on an H-shaped frame. Also, to preserve the shape of the confectionery bodies from being pulled out, the length of the garland on the hook should not exceed 30 cm. The frames with the confectionery bodies are directed into the holding area.

During the aging process, the churned masses are cooled and solidified (structured). The duration of the holding time and the temperature regime of the process is 3 hours. Standing takes place at temperatures ranging from +18 to 22 C and humidity no more than 75%. At the end of the vystoyka, the formed garlands of the confectionery bodies are sent to the division of single portions and packaging. The structured bodies of the confectionery in a bundle of garlands are fed to the machine for cutting the formed garlands one by one (1/2/3 ..., pieces); the garlands of the bodies of the confectionery are cut into separate pieces with a precise cut in the place of the twisting with its complete removal. After the cutting zone, the piece portions of the confectionery bodies are unloaded into the prepared package. The finished confectionery product "for one bite" density 1.3 g / cm ³ , external adhesive stress 1.5 kPa, internal adhesive stress 3.7 kPa, elasticity 25 kPa, elasticity 12.33 kPa, plastic strength 38.0 kPa, ultimate shear stress 10 kPa.

The resulting confection "for one bite" has a pleasant aroma, is easy to bite (without the "knack" effect) and chew (has a short texture), does not stick to the teeth, the product was stored at temperatures up to 30 C, for 4 months of accelerated storage, then sent for research. Studies have shown that the resulting product is stable during storage, without changing shape, taste, aroma.

The resulting “one bite” confection has a pleasant orange flavor and is easy to chew (no shell or film feeling). The product was stored at temperatures up to 30 ° C for 14 months, then sent for research. Studies have shown that the resulting product is stable during storage, without changing shape, taste, aroma. After storage, the amount of vitamin C in the final product was 0.1 wt%, which indicates the preservation of vitamin C during storage without loss.

Claims (18)

1. A method for the production of a confectionery product, providing for the preparation of whipped mass by mixing the components to obtain a mass with a viscosity of 5.78-8.26 Pa⋅s, a mass fraction of moisture 10-25%, a content of reducing substances 10-35%, pH 3.0- 5.0, temperature 40-70 ° C, yield point 4.28-7.14 Pa, coextrusion of the whipped mass into a collagen casing with a thickness of 20 to 50 microns, while the whipped mass is fed into the collagen casing in a metered volume of 2.8 cm ³ to 7.1 cm ³ , twisting of the collagen casing immediately after coextrusion, the formation of interconnected products, aging for at least 1.5 hours and cutting one by one to obtain a finished confection of "one bite" size, while using the following ratio of the initial components when mixing the whipped mass, wt.%: Water 20.5-32.48 Syrup 23.59-32.84 Gelatin 6.23-12 Acidity regulator 0.24-1.0 Humectant agent 2.46-5.7 Sugar rest 2. The method according to claim 1, characterized in that when mixing the components of the whipped mass, flavorings and / or food colors and / or fillers are additionally introduced. 3. A method according to claim 2, characterized in that fruit and berry crunches and / or fruit and berry powders and / or fruit and berry pieces and / or drops and / or smoothie drops are used as fillers, and / or knuspers and / or puffed rice PEC and / or yoghurt powders and / or crushed nuts. 4. The method according to claim 1, characterized in that when mixing the components, vitamins and / or vitamin premixes and / or amino acids and / or antioxidants are additionally introduced. 5. The method according to claim 3, characterized in that the churned mass is coextruded simultaneously with additional churned mass with a different color and / or filler. 6. The method according to claim 1, characterized in that the humectant can be selected from the range: sorbitol, glycerin, sodium lactate, diacetin, triacetin. 7. A method according to claim 1, characterized in that food acid and / or a mixture thereof is used as an acidity regulator. 8. A method according to claim 1, characterized in that after exposure, glazing is carried out. 9. Confectionery product obtained by the method according to any of the previous paragraphs. 1-8, which is a coextruded whipped mass in a collagen casing with a thickness of 20 to 50 microns in size "for one bite", while the whipped mass has a mass fraction of moisture 10-25%, the content of reducing substances is 10-35%, pH 3.0 -5.0, viscosity 5.78-8.26 Pa⋅s, yield point 4.28-7.14 Pa, with the following ratio of the initial components of the whipped mass, wt%: Water 20.5-32.48 Syrup 23.59-32.84 Gelatin 6.23-12 Acidity regulator 0.24-1.0 Humectant agent 2.46-5.7 Sugar rest 10. A confectionery product according to claim 9, characterized in that the whipped mass additionally contains flavors and / or food colors and / or fillers. 11. A confectionery product according to claim 10, characterized in that it contains fruit and berry crunches and / or fruit and berry powders and / or fruit and berry pieces and / or drops and / or smoothie drops as fillers, and / or knuspers and / or puffed rice (PEC) and / or yoghurt powders and / or crushed nuts. 12. A confectionery product according to claim 9, characterized in that when mixing the components, vitamins and / or vitamin premixes and / or amino acids and / or antioxidants are added. 13. A confectionery product according to claim 11, characterized in that the whipped mass is coextruded simultaneously with an additional whipped mass with a different color and / or filler. 14. A confectionery product according to claim 9, characterized in that the humectant can be selected from the range: sorbitol, glycerin, sodium lactate, diacetin, triacetin. 15. A confectionery product according to claim 9, characterized in that food acid and / or a mixture thereof is used as an acidity regulator. 16. A confectionery product according to claim 9, characterized in that it additionally contains a glazing agent in an amount of 0.1-1.2 wt. %.