SU1205872A1 - Method of producing confectionery articles - Google Patents

Description

The invention relates to the confectionery industry, in particular the production of sweets and other types of products.

The purpose of the invention is to increase the biological value and improve the taste and structure of products.

Example 1, Take 100 kg of beans, soaked in a 0.8t-HOM soda solution in an amount of 300 liters. for 5 h at 30 ° C. After swelling, the shell is removed, the cores are fried at 160 ° C for 45 minutes until the content of moisture is 2.0%. The cooled beans are crushed to a particle size of not more than 30 microns, the resulting bean flour with a moisture content of 2.0% is mixed and fried with a mother syrup (solids content 50.0%) in a 1: 1 ratio at 170 C for 20 minutes, the resulting mixture with a moisture content of 6.0%, crushed to obtain a powder and used to prepare the following prescription mixture, kg:

Sugar powder. 31.8 Bean powder 21.5 Milk powder9.44

Margarine18,70

Cocoa oil3 56

Vanillin 0 03

and ground in a peat mill, then 11.14 kg of cocoa butter is added (1/3 of the remaining fat in the recipe to grind out the mass) and the mixture is tempered at 33 ° C, knocked down for 25 minutes. The moisture content of the resulting mass is 6.0%; The resulting mass is molded by pressing, spreading or jigging to make chocolates, or used for fillings in caramel, or as a finishing semi-finished product for cakes and pastries.

Ir and m e r 2. Take 100 kg of beans, soaked in a 1.0% solution of drinking soda in an amount of 300 liters for 6 hours at 40 C. After swelling, the casing is removed, the core is fried at 180 ° C for 30 min. To a moisture content of 2.5%. The cooled beans are ground to a particle size of not more than 30 µm and the resulting bean flour with a moisture content of 4% is fried with a mother syrup (solids content of 49.0%) in a 1: 1 ratio at 160 ° C for 25 minutes, the resulting mixture with a moisture content of 7, 0% is ground to obtain05872

no powder and is used to prirgivanie following prescription mixture, kg:

Sugar powder 31,8 5 Bean powder 21.5 Dry milk9.44

Cocoa butter22,6

BaHHj nH0.03

and crushed on a five-sided mill, then 11.14 kg of oil is added (1/3 of the remaining fat for mass smoothing) is tempered with a mass at 30 ° C and knocked down for 20 minutes. The moisture content of the resulting mass is 7.0%; (5 The resulting mass is formed by jigging, pressing out or spreading to make candies or used for fillings in caramel, or as a finished cake mix for 20 cakes and pastries.

Pretreatment of the beans in a 0.8-1.0% solution of baking soda leads to an effective swelling and softening of the casing, which is easily separated in the future. A lower soda concentration significantly lengthens the duration of soaking, and a higher one leads to the penetration of soda solution into a core that

is on the taste properties of the finished products.

Crude cores, beans are fried at 160-180 ° C. At temperatures below, the process slows down considerably, which causes an increase in the strength of the beans core, and at temperatures above 180 ° C, the taste properties of the product deteriorate. Roasting is carried out to

moisture content of 2.0-2.5%, since

with this moisture, the cores of the beans are easier to grind.

The choice of the ratio of the crushed bean core with the stock syrup of 1: 1 with a solids content of 49-50% is due to the formation of a granular mixture, the effective flow of the sugar-amine reaction in it, which contributes to the formation of nut flavor.

Roasting the mixture at 160-170 ° C to a moisture content of 6-7% is due to the fact that at lower temperatures the process of roasting slows down and full aromatization does not occur, at higher temperatures sugar caramelizes quickly, the taste of the powder and its color deteriorate.

31205872

The use of the proposed fitness value will be 2000 kJ, the improvement in this way allows to increase the taste and structure of the candy mass protein twice, the energy balance.

Compiled by I. Osipova Editor S. Patrushcheva Tehred A. Boyko Proofreader, Cherni

Order 8568/4 Circulation

VNIIPI USSR State Committee for Inventions and Discoveries

113035, Moscow, Zh-35, Raushsk nab., 4/5 о

Branch ShSh patent, Uzhgorod, st. Project, 4

Claims (1)

METHOD FOR PRODUCING CONFECTIONERY PRODUCTS, which provides for the pretreatment of vegetable raw materials, frying them, removing the shell, grinding, mixing with sugar-containing syrup and other prescription components, mass curing, tempering and molding, characterized in that, in order to increase the biological value and improve the taste the quality and structure of products, beans are used as plant materials, it is pretreated by holding it in a 0.8-1.0% baking soda solution, removing the casing is carried out before frying to obtain a kernel, and the frying of the latter is carried out at 160-180 ° С to a moisture content of 2-2.5%, while from syrup-containing syrups use syrup syrup with a solids content of 49-50%, mix it with chopped beans § in a ratio of 1: 1, the resulting mixture is additionally fried at 160 * IV 170 C to a moisture content of 6-7% and additionally crushed to obtain a powder, and tempering is carried out with S at the same time whipping the mass.