RU2767076C1 - Confectionary product in the form of candy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to its confectionary branch. Disclosed is a confectionary product in the form of a candy, which includes a body formed from a whipped mass obtained from sugar sand, molasses, inulin, gelatin, dry curd, vegetable fat, citric acid, sodium citrate, pectin, flavoring agents and dyes, by casting whipped mass into starch molds and subsequent coating with a polishing agent or glaze, note here that following ratio of initial components is used, wt.%: molasses 15.0–40.0; granulated sugar 20.0–35.0; inulin 2.0–12.0; vegetable fat 2.0–12.0; dry curd 2.0–12.0; gelatin 1.5–4.0; polishing agent or glaze 0.2–34.0; citric acid 0.00–0.30; sodium citrate 0.00–0.10; pectin 0.00–0.30; flavoring agents 0.01–0.2; dyes 0.01–0.2, wherein the article is characterized by a weight fraction of moisture of 15.0–16.0 %, water activity of 0.730–0.740, density of 1.01–1.03 g/cm³, fat weight fraction 10.0–11.0 % and structural and mechanical characteristics, namely, surface puncture force 280–290 g, hardness 4,525–4,535 g, deformation height 16.0–17.0 mm, compression 1,015–1,025 g/s, maximum compression force 5,075–5,085 g. Confectionary product additionally contains flavoring additives and/or jelly filling produced with nozzles that perform successive molding into starch molds first of the whipped mass, then of the jelly filling and again of the whipped mass. For polishing, a wax-fat mixture is used or confectionary or chocolate glaze is used, and also used is dry curd, which is a fermented natural product, ripened under action of lactic acid bacteria and dried on spray drying.

EFFECT: invention provides development of a confectionary product with stable structural and mechanical characteristics, improved organoleptic properties in terms of taste due to use of dry fermented curd, low sweetness due to inulin and increased nutritive and biological value due to the presence of easily digestible whey proteins, macro- and microelements in the composition.

4 cl, 9 tbl, 4 ex

Description

Technical field

The invention relates to the food industry, to its confectionery industry.

State of the art

The prior art product is known by patent US 5429830, IPC A23G 3/00, publ. 1995, containing natural hydrocolloids of plant and animal origin, sugar, water, humectant, flavors and aromas. The main distinguishing feature of this invention is the presence in its formulation of 1.75-2.75% microcrystalline cellulose, which makes it possible to increase the heat resistance of the product. At the same time, replacing sugar in the recipe with an artificial sweetener, and gelatin with a structure-forming vegetable hydrocolloid makes it possible to obtain a low-calorie product that does not contain additives of animal origin. According to the invention, the production of the product includes the following general steps: preparation of a liquid mixture of water, cellulose-containing gel, humectant (glycerol), syrups; preparation of a dry mixture of sugar, structure-forming agent, filler (starch); connection of the obtained liquid and dry mixtures with subsequent heating; the introduction of dyes, aromatic additives, emulsifiers; whipping. The heating temperature of the resulting system, depending on the modification of the recipe, is different and is 65.5°C for the preparation of a heat-resistant product based on gelatin, 93°C for a low-calorie product based on artificial sweeteners, and 88°C for a product without additives of animal origin.

The disadvantage of the invention is the presence of microcrystalline cellulose, which is a dehydrating sorbent that prevents the body from absorbing not only newly received nutrients, vitamins and minerals, but also leads to a gradual withdrawal from it of those already absorbed; corn syrup, which is a high-calorie product that causes a sharp increase in adipose tissue in the human body.

Known product according to patent US 6376003, IPC A23J 3/00, publ. 2002, consisting of sugar, water, foaming agent, protein, filler, color, flavor, vitamin and mineral supplements and preservatives. Distinctive feature of a product - the lowered content of moisture. The technological process of preparation includes the preparation of a dry mixture of protein (albumin), flour, sugar, foaming agent (sodium bicarbonate); preparation of an aqueous solution of flavor, dye, preservative (potassium sorbate); combining and whipping the resulting mixture and solution in a mixer at room temperature; molding the material, followed by drying for 15 minutes at a temperature of 88°C and cooling to 54°C.

The disadvantage of this recipe is the absence of any structure-forming agent in it, which ultimately does not allow to obtain a product with a traditional property for products based on gelatin - an elastic texture.

Disclosure of invention

The technical results of the claimed invention is the development of a confectionery product in the form of a candy with stable structural and mechanical characteristics, improved organoleptic properties in terms of taste due to the use of dry fermented cottage cheese, reduced sweetness due to the replacement of sugar in the recipe with inulin, and with increased nutritional and biological value. due to the presence of easily digestible whey proteins, macro- and microelements.

The technical result is achieved by the fact that the confectionery product in the form of a candy includes a body formed from whipped mass obtained from granulated sugar, molasses, inulin, gelatin, dry cottage cheese, vegetable fat, citric acid, sodium citrate, pectin, flavors and dyes , by casting the whipped mass in starch molds and subsequent coating with gloss or glaze, using the following ratio of components, wt. %:

Syrup 15.0-40.0 Sugar 20.0-35.0 Inulin 2.0-12.0 vegetable fat 2.0-12.0 Dry cottage cheese 2.0-12.0 Gelatin 1.5-4.0 Gloss or glaze 0.2-34.0 Lemon acid 0.00-0.30 sodium citrate 0.00-0.10 Pectin 0.00-0.30 Flavors 0.01-0.2 Dyes 0.01-0.2,

while the product is characterized by a mass fraction of moisture of 15.0-16.0%, water activity of 0.730-0.740, a density of 1.01-1.03 g / cm ³ , a mass fraction of fat of 10.0-11.0% and structural-mechanical characteristics, namely, surface puncture force 280-290 g, hardness 4525-4535 g, deformation height 16.0-17.0 mm, compression 1015-1025 g / s, maximum compression force 5075-5085 g.

The confectionery product additionally contains flavor additives and/or a jelly filling obtained with the help of nozzles that sequentially cast into starch molds first the aerated mass, then the jelly filling and again the aerated mass.

Dry cottage cheese is used in the confectionery product, which is a fermented natural product fermented under the action of lactobacilli and spray-dried.

For glossing a confectionery product, a wax-fat mixture is used or confectionery or chocolate icing is used.

Implementation of the invention

The implementation of the invention is shown in examples 1-4.

Example 1. The production of the claimed confectionery product in the form of a candy includes the process of preparing a gelatin solution, which is carried out in a container for preparing a semi-finished product. Manually load water with a temperature of 70-80°C and with constant stirring add prescription amount of gelatin. The mixing process is carried out for 15 min (until complete dissolution). The temperature of the finished gelatin solution is 60-70°C.

The process of preparing a solution of citric acid is carried out in a technological container. The prescription amount of citric acid is mixed with water until completely dissolved in a ratio of 1:1.

The process of preparing a curd-fat mixture is characterized by the fact that the prescription amount of curd powder and vegetable fat (room temperature) is mixed until a homogeneous creamy mass is obtained.

The process of boiling sugar-treacle-inulin syrup is carried out in a digester. Water, sugar, inulin (mixed with sugar), molasses are fed into the boiler bowl according to the recipe. The process of boiling sugar-treacle-inulin syrup is carried out to a solids content of 89.0% (+2%; - 1%). The boiled syrup is poured into the churning equipment.

The process of preparing the whipped mass is carried out on the equipment for churning. Sugar-treacle-inulin syrup is loaded into the technological bowl and cooled to 90°C, then the prescribed amount of gelatin solution is introduced at a temperature of 70-80°C. Stir until the gelatin is completely dissolved in the syrup. The whipping process is carried out until a white mass is obtained and an increase in volume by 2-3 times. Next, the stirrer rotation speed is reduced and the curd-fat mixture, flavoring ingredients (flavors, dyes, citric acid solution) are added to the finished whipped mass and fed to the casting area into molds.

Mass fraction of moisture of whipped mass - 25±2%.

Mass temperature before casting - 60÷70°С

The density of the semi-finished product whipped mass in the range of 0.6-1.03 g/cm ³ .

The process of molding the body of a confectionery product in the form of a candy is characterized by the fact that the finished whipped mass is loaded into the receiving funnel of the casting equipment. The temperature during casting is maintained in the range of 65-80°C. The casting process is carried out using nozzles in automatic mode.

Next, starch molds with molded semi-finished products are placed on pins and sent for curing. Approximate structuring time is 24 hours at 20-25°C and relative air humidity not more than 50-55%.

Forms with structured bodies are destarched with air and sent for glossing with a wax-fat mixture or for glazing. Then the finished products are fed for packing and packaging.

The recipe for the manufacture of a confectionery product in the form of candy according to example 1 is shown in tables 1-2.

Example 2. Carried out analogously to example 1, only without the addition of citric acid, dye and using a different flavor.

The recipe for the manufacture of a confectionery product in the form of candy according to example 2 is shown in tables 3-4.

Example 3. Carried out similarly to examples 1-2, only with the inclusion of the process of preparing jelly fillings.

For the preparation of the sugar-pectin mixture, a technological container is used. A prescription amount of hot water is loaded into the container (water temperature 70-80°C). With vigorous stirring, add a mixture of pectin with sugar according to the recipe. Storage of the sugar-pectin mixture is carried out in a technological container with a stirrer. The process of preparing the fillings is carried out in a digester. Water, sugar, molasses are loaded into the digester. Then the recipe amount of the sugar-pectin mixture is manually fed. The recipe mixture is boiled down to a solids content of 80.0% (+2%; - 1%) and fed to the casting area.

Next comes the process of molding the body of a confectionery product in the form of a candy, in which the finished masses: whipped for the body and jelly for the filling are loaded into the receiving funnels of the casting equipment. The temperature during casting is maintained in the range of 65-80°C. The casting process is carried out using nozzles in automatic mode.

Next, starch molds with molded semi-finished products are placed on pins and sent for curing. Approximate structuring time is 24 hours at 20-25°C and relative air humidity not more than 50-55%.

Hulls after curing are structured and destarched.

Forms with structured bodies are destarched with air and sent for glossing with a wax-fat mixture or for glazing with glaze.

Glossing is carried out in coating drums. The cases of sweets enter the drum and, when it rotates, are moistened with a glosser at the rate of 0.0002 kg per 1 kg of sweets. Stirred for 6-8 minutes without air supply. The gloss application procedure starts with a small number of cases and a full dosage of gloss. After stirring for one minute, add the rest of the cases. After applying the gloss, the candies are collected in trays and dried in the workshop for an hour, under controlled conditions:

- relative air humidity: 50-55%

- temperature: 15-25°C

Glazing is done with a glazing machine.

Then the finished products are fed for packing and packaging.

The recipe for the manufacture of a confectionery product in the form of a jelly-filled candy according to example 3 is shown in tables 5-6.

Example 4. Carried out similarly to example 3, only using a different flavor and dye.

The recipe for the manufacture of a confectionery product in the form of a jelly-filled candy according to example 4 is shown in tables 7-8.

Below, in table. 9 shows the content of micro and macro elements in a confectionery product in the form of a candy in connection with the studies carried out by the authors.

The above examples of specific implementation confirm the possibility of obtaining the proposed confectionery product in the form of candy in different versions with different tastes.

The presence of macro- and microelements in the composition of the confectionery product, according to the above table, indicates an increased biological and nutritional value of the confectionery product. Also, the confectionery product has improved quality characteristics and improved organoleptic properties due to a decrease in sugar content by replacing part of the sugar in the recipe with inulin, in particular, by 30%, which is a food ingredient, mainly consisting of oligofructose obtained by enzymatic hydrolysis of inulin and inulin, which is a mixture of polysaccharides consisting of fructose units.

The use of dry cottage cheese, which is a fermented natural product fermented under the action of lactobacilli and spray dried to improve the taste and enrich the product with easily digestible whey proteins.

Also, the confectionery product has stable structural and mechanical characteristics, which were revealed by the inventors in the process of performing research work, using a universal measuring device for measuring the strength of materials TA-XTplus as equipment.

Glossing a confectionery product with a wax-fat mixture or glazing with confectionery, chocolate or other icing provides a shiny surface of the confectionery product, which protects it from premature drying.

Claims (6)

1. A confectionery product in the form of a candy, characterized in that it includes a body formed from whipped mass obtained from granulated sugar, molasses, inulin, gelatin, dry cottage cheese, vegetable fat, citric acid, sodium citrate, pectin, flavors and dyes, by casting the whipped mass into starch molds and subsequent coating with a gloss or glaze, while using the following ratio of the initial components, wt.%: Syrup 15.0-40.0 Sugar 20.0-35.0 Inulin 2.0-12.0 vegetable fat 2.0-12.0 Dry cottage cheese 2.0-12.0 Gelatin 1.5-4.0 Gloss or glaze 0.2-34.0 Lemon acid 0.00-0.30 sodium citrate 0.00-0.10 Pectin 0.00-0.30 Flavors 0.01-0.2 Dyes 0.01-0.2, while the product is characterized by a mass fraction of moisture of 15.0-16.0%, water activity of 0.730-0.740, density of 1.01-1.03 g/cm ³ , mass fraction of fat of 10.0-11.0% and structural-mechanical characteristics, namely, surface puncture force 280-290 g, hardness 4525-4535 g, deformation height 16.0-17.0 mm, compression 1015-1025 g / s, maximum compression force 5075-5085 g. 2. A confectionery product according to claim 1, characterized in that it additionally contains flavoring additives and / or a jelly filling obtained with the help of nozzles that sequentially cast into starch molds first the aerated mass, then the jelly filling and again the aerated mass. 3. A confectionery product according to claim 1, characterized in that a wax-and-fat mixture is used for glossing or a confectionery or chocolate glaze is used. 4. A confectionery product according to claim 1, characterized in that dry cottage cheese is used, which is a fermented natural product fermented under the action of lactobacilli and dried on a spray dryer.