RU91810U1 - CHOCOLATE CANDY - Google Patents

Abstract

1. Chocolate candy containing a shell of chocolate glaze and a filling made of a material based on nut mass and coconut oil, with a solid inclusion located in the filling, characterized in that the filling is made of a material additionally containing the equivalent of cocoa butter. ! 2. Chocolate candy according to claim 1, characterized in that the filling material is made from nut mass, coconut oil, cocoa butter equivalent, lecithin, flavor in the following ratio, wt.%:! Nut mass 95.55-95.86 Coconut oil 0.8-2.98 Cocoa butter equivalent 0.26-0.97 Lecithin 0.45-0.48 Flavor 0.07-0.09! 3. Chocolate candy according to claim 1, characterized in that the nut mass is made from the kernel of grated nut, powdered sugar, skimmed milk powder in the following ratio, wt.%:! Grated walnut kernel 40,00-43,00 Skimmed milk powder 9,2-9,9 Powdered sugar! 4. Chocolate candy according to claim 1, characterized in that the filling as a solid inclusion contains a whole walnut kernel, selected from the group: peanuts, hazelnuts, cashews, almonds, pistachios.

Description

The utility model relates to the confectionery industry, namely to the production of "Assorted" type sweets with nut-based filling.

The closest analogue to the claimed utility model is a chocolate candy containing a shell of chocolate coating, and a filling made of a material based on nut mass, including coconut oil, flavor "Irish Cream" and a solid inclusion in the filling - roasted almond kernel. RU 2225138 7 A23G 3/00 2004.03.10

The disadvantage of such sweets is the uneven thickness of the shell. When forming the shell, the thickness of the bottom is usually increased compared with the wall thickness to maintain shape stability, because otherwise, due to the soft plastic consistency of the shell, it is crushed (book "Confectionery Technology" edited by G. A. Marshalkin, M , "Food Industry", 1978, p.334-335). This unevenness of the shell thickness leads to a deterioration in organoleptic properties, since when chewing such sweets, chocolate glaze and filling are unevenly distributed in the oral cavity.

The inventive utility model solves the problem of expanding the arsenal of means of products for this purpose, namely, the creation of chocolates, with a nut-based filling, with a shell of chocolate glaze made with the same thickness while maintaining the shape stability of the candy body over the entire shelf life, as well as improved quality of sweets, due to improved properties of preserving the shape of the product.

The technical result achieved by the implementation of the claimed utility model is to improve the organoleptic properties of the candy, due to the uniform distribution in the oral cavity of the body materials and the filling when chewing, by ensuring the possibility of making a uniform thickness of the shell of chocolate coating over the entire volume of the candy while maintaining the formability of the candy body for the entire shelf life. At the same time, an expansion of the arsenal of means of products for this purpose is achieved.

This is achieved by the fact that a chocolate candy containing a shell of chocolate glaze and a filling made of a material based on nut mass and coconut oil with a solid inclusion in the filling, according to a utility model, the filling is made of a material additionally containing an equivalent of cocoa butter.

At the same time, in the chocolate candy, the material for the filling is made of nut mass, coconut oil, the equivalent of cocoa butter, lecithin, “Walnut” flavoring in the following ratio of components in wt.%:

Nut mass 95.55-95.86 Coconut oil 0.8-2.98 Cocoa Butter Equivalent 0.26-0.97 Lecithin 0.45-0.48 Flavoring 0.07-0.09

In this case, the nut mass can be made from the kernel of grated nut, powdered sugar, skimmed milk powder in the following ratio of components in mass,%:

Grated walnut kernel 40.00-43.00 Skimmed milk powder 9.2-9.9 Powdered sugar rest

At the same time, in chocolate candy, the filling as a solid inclusion may contain a whole walnut kernel selected from the group: peanuts, hazelnuts, almonds.

A comparative analysis with the prototype showed that the chocolate candy differs from the well-known analogue in filling, which is made of a material containing a mixture of coconut oil and cocoa butter equivalent., While the filling material has increased fat mass fraction but low sugar mass fraction.

This composition of oils in the material for the filling allows you to get a material that at a temperature of 8-10 ° C (the temperature to which the filling is cooled before making the bottom) becomes harder than the filling material in the prototype. Since the fat contained in the candy, which hardens more than in the prototype, contributing to the fact that the entire filling is also solid and a layer of chocolate coating (the bottom of the candy) can be applied to it, which is reduced compared to the prototype thickness. Thus, it becomes possible to make the bottom of the shell of the candy body equal in thickness to the entire shell.

At the same time, candies have specific organoleptic properties, which are created due to guaranteed uniform mixing when chewing the materials of the body and filling, which is unattainable when eating traditionally produced sweets due to the increased thickness of the bottom of the candy.

To obtain sweets, the following raw materials can be used: granulated sugar GOST 21-94, skimmed milk powder - GOST 10970-87; coconut oil - GOST 10766-84; the equivalent of cocoa butter is SanPin 2.3.2 1078-01 ind. 1.7.3, 1.7.3.2; lecithin - TU146-006-00371185-93; flavoring “Walnut” - flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; hazelnut kernel grated - SanPiN 2.3.2.1078-01; hazelnut kernel - GOST 16835, chocolate coating - TI 01-07-2000.

The essence of the utility model is illustrated by the following example of its implementation.

Example 1

The filling is carried out in a melanger, into which prescription components are loaded according to the composition 1-3 of Table 1: the kernel of grated nut with powdered sugar and skimmed milk. Then add the components of composition 1 of Table 2: fat (a mixture of coconut oil with the equivalent of cocoa butter), lecithin and aromatic substances, mix until smooth for 15-20 minutes at a temperature of the mass of 40-45 ° C. The mixed mass is fed for grinding to a five-roll mill with water cooling of the rolls. The temperature of the finished mass should not be higher than 45 ° C.

The chocolate mass for forming the shell is prepared according to TI No. 01-07-2000 ”The technological instruction for the preparation of chocolate, chocolate milk and confectionery glaze” is pumped to the collection, where the mass is kneaded at a temperature of 45 ° C. From the collection, the mass is fed to the tempering machine for tempering. The chocolate mass enters the tempering machine at a temperature of 45 ° C. The process of tempering the chocolate mass consists in rapid cooling from a temperature of 40-45 ° C to 28 ° C, and then to a temperature of 32 ° C.

Then the tempered mass enters through the pipeline heated to water with a temperature of 37 ° C to the casting head. The water temperature of the casting head is 33 ° C.

Tempered chocolate glaze with a temperature of 32 ° C is poured into heated candy molds. The filled molds are turned 180 ° C and placed on a vibrator to distribute the mass evenly over the mold and remove air bubbles from it, where the molds are freed from excess mass for molding, and a thin and uniform shell is formed on their inner surface. The chocolate mass flowing from the mold is collected in a storage bath and then reloaded into a temperature machine. Then the molds are returned to their original position and sent to a refrigerator, where a temperature of 6-8 ° C is maintained. In the refrigerator compartment, the mass solidifies and a strong casing is formed.

Forms with a hardened shell and with a whole walnut kernel are filled in with a pre-prepared filling from a casting machine. In the funnel of the casting machine maintain a temperature of 28-31 ° C. Filling molds are cooled in a cooling cabinet with a temperature of 6-8 ° C.

Before filling the bottom, the molds pass through a heating device to melt the edges of the crust to provide a more tight bond between the crust and the bottom. Molds with a filled bottom pass through a vibrator to evenly distribute the chocolate, and then pass through a roller at a temperature of 30-35 ° C, removing excess chocolate from the bottom. After that, the forms are sent to a cooling cabinet, where the temperature is maintained at 3-6 ° C for the lower zone and 4-8 ° C for the upper zone. After cooling, the candies are beaten out of the molds and sent for wrapping.

The amount of filling in the candy corresponds to 30 wt.% Of the total mass of the candy, and the amount of chocolate for the shell is 60 wt.% Of the total mass of the candy, the whole hazelnut kernel whole - 10 wt.%

The resulting candies have a shell with a uniform thickness of glaze, a shiny surface, without signs of leakage of the filling from the cavity of the shell, which is not subject to deformation with the formation of cracks during storage, which allows preserving the consumer properties of the product without highlighting the filling over the entire shelf life.

The compositions for the specific performance of sweets are given in table 1, 2

Organoleptic properties of sweets are given in table 3, 4

Table 1. No. Components The composition of the nut mass, wt.% one 2 3 one Hazelnut kernel, grated 40.00 - - Peanut kernel, grated - 42.00 - Almond kernel, grated - - 43.00 2 Skimmed milk powder 9.9 9.7 9.2 3 Powdered sugar 50.1 48.3 47.8 Table 2. No. Components The composition of the filling, wt.% one 2 3 one Nut mass composition 1 table 1 98.39 - - 2 Nut mass composition 2 table 1 - 95.77 - 3 Nut mass composition 3 of table 1 - - 95.55 four Coconut oil 0.80 2.81 2.98 5 Cocoa Butter Equivalent 0.26 0.89 0.92 6 Lecithin 0.48 0.45 0.46 7 Flavor “Walnut 0,07 0.08 - 8 Fragrance "Irish cream" - - 0.09 Table 3. No. Organoleptic indicators Characteristics of sweets one 2 Composition 1 Composition 2 Composition 3 Taste and smell Subtle smell, pleasant delicate taste, determined by the nut mass and Subtle smell, pleasant delicate taste, determined by the nut mass and Subtle smell, pleasant delicate taste, determined by the nut mass and

whole hazelnut kernel whole peanut kernel whole almond kernel The form In accordance with the approved formulations for chocolates, the form is well preserved during long-term storage. In accordance with the approved formulations for chocolates, the form is well preserved during long-term storage In accordance with the approved formulations for chocolates, the form is well preserved during long-term storage. Surface Dry non sticky surface Dry non sticky surface Dry non sticky surface Table 4. No. Name of indicator Structure Prototype one 2 3 four (hazelnut) (peanut) (almond) (almond) one Mass fraction of moisture in the filling,% 1.67 ± 0.5 1.59 ± 0.5 1.59 ± 0.5 1.5 ± 0.5 2 Mass fraction of total sugar (sucrose),% 41.63 41.97 41 49.8 3 Mass fraction of fat in the filling,% 31.5 28,4 31.6 29.3 four Viscosity, Pa ^* s, at T ° C 31-32 - - 21.0 10.5

From the table it follows that the proposed material for the production of chocolates, has increased viscosity, mass fraction of fat, and lowered mass fraction of sugar, which indicates, as mentioned above, its improved properties.

Thus, the claimed utility model allows you to expand the range of confectionery for the production of sweets with a new original taste, improved properties, increased form stability while maintaining the quality of sweets.

Claims (4)

1. Chocolate candy containing a shell of chocolate glaze and a filling made of a material based on nut mass and coconut oil, with a solid inclusion located in the filling, characterized in that the filling is made of a material additionally containing the equivalent of cocoa butter. 2. Chocolate candy according to claim 1, characterized in that the filling material is made from nut mass, coconut oil, cocoa butter equivalent, lecithin, flavor in the following ratio, wt.%: Nut mass 95.55-95.86 Coconut oil 0.8-2.98 Cocoa Butter Equivalent 0.26-0.97 Lecithin 0.45-0.48 Flavoring 0.07-0.09 3. Chocolate candy according to claim 1, characterized in that the nut mass is made from the kernel of grated nut, powdered sugar, skimmed milk powder in the following ratio of components, wt.%: Grated walnut kernel 40.00-43.00 Skimmed milk powder 9.2-9.9 Powdered sugar rest 4. Chocolate candy according to claim 1, characterized in that the filling as a solid inclusion contains a whole walnut kernel, selected from the group: peanuts, hazelnuts, cashews, almonds, pistachios.