RU2770870C1 - Method for producing glazed confectioneries from dried bananas (variants) - Google Patents

Abstract

FIELD: confectionery.SUBSTANCE: in the first variant, the method for producing glazed confectioneries from dried bananas involves crushing whole dried bananas manually using a cutting tool, forming cases of identical pieces in the form of cubes with a side of the base along the length and the width of 8 to 12 mm by 8 to 12 mm. The cubes are then rolled in powdered sugar and placed in a pelleting drum whereto sugar-glucose syrup is supplied in an amount of 3 to 5 wt.% of the total weight of the cases, ensuring an even distribution of the syrup on the pieces. Powdered sugar is then gradually added into the drum in an amount of 8 to 12 wt.% of the total weight of the cases, and the cases are stirred thoroughly until a homogeneous layer is formed thereon. The treated cases are then cooled to a temperature of 13 to 16°C, kept at this temperature for at least 30 minutes, followed by coating the cases with chocolate, or lauric, or confectionery glazing. In another variant, whole dried bananas are crushed manually using a cutting tool, forming cases in the form of identical elongated pieces with a width of 10 to 25 mm, length of 35 to 65 mm, height of 7 to 15 mm. The cases are then placed on the glazing line and coated with chocolate, or lauric, or confectionery glazing. Then the cases of the products are cooled to a temperature of 13 to 16°C and kept at this temperature for at least 30 minutes.EFFECT: expanded range of means in the field of production of glazed confectioneries from dried bananas.5 cl, 2 ex

Description

SUBSTANCE: group of inventions relates to the food industry, in particular to the confectionery industry, and can be used in the production of glazed confectionery products, such as sweets.

Known fruit candy, including honey, and as a filler, along with other components for its preparation, use dried bananas 13.0-18.0 wt.%. In the process of making sweets, fruit components are crushed. This process is carried out in an industrial meat grinder with a cell diameter of 7-9 mm. In parallel, an invert syrup is prepared, which binds all the prescription components into a single candy mass. The preparation of the candy mass is carried out in a batch mixer by mixing the syrup, dry ingredients and other ingredients according to the recipe, until a homogeneous mass. The proportion of syrup is 15-20%. After that, the molding of the candy body is carried out. The product is molded in the form of a domed or round shape on the molding equipment. Then, the body is coated in a coating drum of periodic action for 5-10 minutes. Sesame is used as a topping (RU 2709744 C1, published on 12/19/2019).

The preparation of the well-known fruit candy is characterized by a large number of operations, due, in particular, to the multicomponent nature of the ingredients that make up the candy filler. In addition, dried bananas make up only 13.0-18.0 wt.% of the product, and the inclusion of honey and sesame seeds in it may be contraindicated for a group of consumers who are allergic to these products.

Also known is a confectionery product in the form of a bar with a coating and a filling, which includes chocolate, confectionery or sugar coating and peeled whole dried banana fruits, while the initial coating content is from 10 to 20 wt.%; bananas from 80 to 90 wt.%. Drying of banana fruits is carried out by drying peeled whole banana fruits in convection ovens at a temperature of 46-80 ° C for up to 72 hours, followed by their cooling to room temperature in a dry, ventilated room for at least 24 hours. The glaze is heated until completely melted at a temperature of 42 -45°C, and the prepared dried banana fruits are coated, the resulting product is cooled to room temperature (RU 2735420 C1, published on 02/13/2019).

The drying process of whole bananas, in the known solution, including drying them in convection ovens and further cooling, takes a total of four days, while spending a lot of energy.

The technical problem of the invention consists in expanding the arsenal of means in the production of glazed confectionery products from dried bananas, and the technical result that provides a solution to this problem is to ensure the manufacture of confectionery products from dried bananas intended for a wide range of consumers.

The technical problem is solved by the method for the production of glazed confectionery products from dried bananas according to the first variant, which consists in the fact that whole dried bananas are manually crushed using a cutting tool to form product bodies in the form of identical pieces in the form of cubes. Then these pieces are rolled in powdered sugar and placed in a drageeing drum, sugar-treacle syrup is fed into the drum in an amount of 3-5 wt.% of the total mass of the hulls, while ensuring a uniform distribution of the syrup over the hulls. After that, powdered sugar is gradually added to the drum in the amount of 8-12 wt.% of the total mass of the bodies and the bodies are kneaded until a uniform layer is formed on them. Cases treated in this way are cooled to a temperature of 13°C-16°C, maintained at this temperature for at least 30 minutes, and then glaze is applied to the cases.

Pieces in the form of cubes are formed preferably with a rib length of 8-12 mm.

To cover the cases, chocolate, or lauric, or confectionery glaze is used, the amount of which from the total mass of one product is at least 26 wt.%.

The application of the glaze can be carried out in a coating drum.

The technical problem is also solved by the method for the production of glazed confectionery products from dried bananas according to the second variant, which consists in manually crushing whole dried bananas using a cutting tool to form product bodies in the form of identical oblong pieces. Then they are placed on the glazing line and glaze is applied to them. After that, the cases are cooled to a temperature of 13°C-16°C, kept at this temperature for at least 30 minutes.

The oblong pieces are preferably in the form of rectangular parallelepipeds 10-25 mm wide, 35-65 mm long and 7-15 mm high.

To cover the cases, chocolate, or lauric, or confectionery glaze is used, the amount of which from the total mass of one product is at least 26 wt.%.

An example of the implementation of the method according to option 1.

For the manufacture of a confectionery, ready-made dried bananas are used, which are cut by hand with scissors into pieces in the form of cubes, approximately 10 x 10 x 10 mm (± 2 mm) in length, width and height. Then the resulting cases are rolled in powdered sugar, after which they are placed in a drageeing drum, where a pre-prepared sugar-treacle syrup is gradually fed in an amount of 4 wt.% of the total mass of the cases. With a rotating drum, a uniform distribution of the syrup over the surface of the cases is achieved. After that, powdered sugar is gradually added to the drum in an amount of 10 wt.% of the total mass of the bodies and the bodies are kneaded until a uniform layer of knurling is formed, avoiding their sticking together. Then the cases are cooled with cold air to a temperature of 15ºС and laid out on a plastic tray. After that, the bodies are covered with chocolate icing at the rate of 28 wt.% of the total weight of one product. The composition of chocolate icing includes: sugar, cocoa butter, grated cocoa, cocoa powder, emulsifier - soy lecithin and vanilla powder (ground vanilla pods). Glazing is carried out in a coating drum.

An example of the implementation of the method according to option 2.

For the manufacture of a confectionery, ready-made dried bananas are used, which are cut by hand with scissors into oblong pieces approximately in the shape of a rectangular parallelepiped 40 mm long, 10 mm wide and 15 mm high (dimensions may vary depending on the size of the bananas). Then the obtained cases are laid out on the glazing line. The chocolate glaze is melted at a temperature of 50°C, then it is tempered at a temperature of 29°C and the prepared cases are covered with it in the glazing booths. After that, the obtained products are cooled in a refrigeration tunnel at a temperature of 16ºС. Then the finished products are sent to wrapping machines.

For glazing, dark or white lauric or non-lauric type glazes can be used.

Claims (5)

1. A method for the production of glazed confectionery products from dried bananas, which consists in crushing whole dried bananas manually using a cutting tool to form bodies of identical pieces in the form of cubes with a base side along the length and width of 8-12 mm by 8-12 mm , then they are rolled in powdered sugar and placed in a drageeing drum, where sugar syrup is served in an amount of 3-5 wt.% of the total mass of the buildings, ensuring uniform distribution of the syrup in pieces, after which powdered sugar is gradually added to the drum in an amount of 8-12 wt.% of the total mass of the hulls and the hulls are kneaded until a uniform layer is formed on them, then the treated hulls are cooled to a temperature of 13-16 ° C, kept at this temperature for at least 30 minutes, after which the bodies are coated with chocolate, or lauric or confectionery glaze. 2. The method according to claim 1, in which the amount of glaze is at least 26 wt.% of the total weight of one product. 3. The method according to claim 1, in which the application of the glaze is carried out in a coating drum. 4. A method for the production of glazed confectionery products from dried bananas, which consists in the fact that whole dried bananas are crushed manually using a cutting tool to form bodies in the form of identical oblong pieces 10-25 mm wide, 35-65 mm long, 7-15 mm high , then they are placed on the glazing line and chocolate, or lauric, or confectionery glaze is applied to them, after which the product bodies are cooled to a temperature of 13-16 ° C and kept at this temperature for at least 30 minutes. 5. The method according to claim 4, in which the amount of glaze is at least 26 wt.% of the total weight of one product.