SU1558369A1 - Method of preparing sugar mass - Google Patents

Abstract

The invention relates to the confectionery industry, in particular to the production of caramel. The aim of the invention is to improve the quality of the caramel mass and caramel, accelerate the method and reduce the consumption of sugar. Prepared caramel syrup. From sugar syrup, molasses, fruit-bearing raw material and emulsion from a mixture of gelatin with water and a fat product. At the same time, the amount of fat product is 8-10% by weight of sugar-syrup syrup, and the amount of gelatin is 0.2-0.8% by weight of sugar-syrup syrup. In addition, fruit powder or dry milk product is added to the parallel syrup in an amount of 6-8% by weight of sugar-syrup syrup. The caramel syrup is boiled down to a caramel mass, flavored and flavored and injected. 2 hp f-ly.

Description

The invention relates to confectionery. industry, in particular for the production of caramel.

The purpose of the invention is to improve the quality of the caramel mass and caramel, reduce the consumption of sugar and accelerate the process.

The method is carried out by mixing a mixture of gelatin with water and a fat product to form an emulsion, adding the resulting emulsion before boiling the caramel syrup, and the amount of fat product is 8-10% by weight of the sugar-syrup syrup. At the same time, the amount of gelatin is 0.2-0.8% by weight of the sugar-syrup syrup. At the same time, fruit powder or dairy product is additionally introduced into the caramel syrup in the amount of 6-8% by weight of sugar-syrup syrup.

Example 1. Prepared caramel. For this, caramel syrup is prepared. Sugar in the amount of 662 kg is dissolved in 165.5 kg of water and boiled at a vapor pressure of 0.4 MPa, then .276 kg of molasses, 17.5 kg of fruit suitable raw material, an emulsion of mixtures of gelatin with water (1 , 8 kg of gelatin - 0.2% and 3.6 kg of water) and 77 kg (8%) of the fat product - margarine. The resulting syrup is boiled down to a moisture content of 20%, 4 kg of citric acid and 1 kg of essence are added.

Ready syrup is passed to boiling in a cooking apparatus. The boiling of the syrup is carried out at a pressure of gray.

ЈP

00 W F

steam of 0.4 MPa. The finished caramel mass is cooled and transferred to the molding and wrapping on a molding-wrapping unit.

Caramel has the following quality indicators: humidity 6%, content of reducing substances 24%, strength 800 g / cm, coefficient of elastic deformation 0.2.

Sugar consumption is reduced by 33 kg.

According to taste, it is characterized as semi-solid, while chewing - in ecoplastics.

Example 2 Prepared caramel as in Example I, but using 77 kg (8%) refined sunflower oil as a fat product,

Caramel has the following quality indicators: humidity 6%, content of reducing substances 24%, strength 750 g / cm1, coefficient of elastic deformation 0.1.

Sugar consumption is reduced by 33 kg.

But the taste of caramel is characterized as semi-solid, when chewed - in semi-plastic,

Example 3. A caramel is prepared as in Example 1, but 77 kg (8%) of corn oil is used as a fat product. Caramel has the following quality indicators: humidity 6%, the content of regulatory substances 24%, strength 800 g / cmg, coefficient of elastic deformation 0.2. Sugar consumption is reduced by 33 kg. In terms of taste, caramel is characterized as semi-solid, and when chewed, it is semi-plastic.

PRI me R 4. Prepare caramel. For this, caramel syrup is prepared. Sugar in the amount of 645.5 kg is dissolved in 161.4 kg of water and boiled under a steam pressure of 0.4 Sha, then 269.5 kg of molasses, 17.5 kg of fruit and water, and an emulsion of a mixture of gelatin and water are added. (7.32 kg of gelatin - 0.8% and 14.6 kg of water) and 91.5 kg (10%) of the fat product - margarine. The resulting syrup is boiled down to a moisture content of 20%, 7 kg of citric acid and 1 kg of essence are added. The finished syrup is transferred to the cooking apparatus. Boiling is performed at a heating vapor pressure of 0.4 MPa. The finished caramel mass is cooled and transferred to the shaping and wrapping on the forming-and-closing unit. Caramel has the following quality indicators: humidity

0

five

0

five

0

0

five

8%, the content of reducing substances is 24%, the strength is 750 g / cm 2, the coefficient of elastic deformation is 0.10 Sahara consumption is reduced by 49.5 kg. By taste it is characterized as soft, when chewed it is soft,

EXAMPLE 5 Prepared caramel. A caramel syrup is prepared for this. Sugar in the amount of 605 kg is dissolved in 151.3 kg of water and boiled at a vapor pressure of 0.4 MPa, then 297.5 kg of molasses, 17.5 kg of fruit-bearing raw material, 54.2 kg (6%) of milk dry whey product, an emulsion of a mixture of gelatin with water (1.8 kg of gelatin — 0.2% and 3.6% of water) and 72.2 kg (8%) of the fat product — margarine. The resulting syrup is boiled to a moisture content of 20%, then transferred to boiling in a cooking appliance, 4 kg of citric acid and 1 kg of essence are added. The finished caramel mass is cooled and transferred to the molding and wrapping on the forming-wrapping unit. Caramel has the following quality indicators: humidity 6%, content of reducing substances 28%, strength 800 g / cm2, coefficient of elastic deformation 0.2. Sugar consumption is reduced by 90 kg. According to taste, it is characterized as soft, and when chewed, it is soft.

EXAMPLE 6 A caramel is prepared as in Example 5, but 52.2 kg (6%) of a dry milk product is used as the dairy product. Caramel has the following quality indicators: humidity 6%, content of reducing substances 28%, strength .80.0 g / cm, coefficient of elastic deformation 0.2.

Sugar consumption is reduced by 90 kg.

According to taste, it is characterized as soft, and when chewed, it is soft.

EXAMPLE 7 Caramel is prepared as in Example 5, but 54.2 kg (6%) of dry milk is used as the dairy product.

Caramel has the following quality indicators: humidity 6%, content of reducing substances 28%, strength 800 g / cm, coefficient of elastic deformation 0.2.

Sugar consumption is reduced by 90 kg.

According to taste, it is characterized as soft and chewed in a highly flexible.

Example Prepared caramel. For this, caramel syrup is prepared. Sugar in the amount of 605 kg is dissolved in 151.2 kg of water and boiled under vapor pressure 0, -4 MPa, then added

297.5 kg of molasses, 17.5 kg of fruit and vegetables (jelly, puree), 54.2 (6%) of block powder and emulsion from a mixture of gelatin with water (1.8 to gelatin - 0.2% and 3, 6 kg of water) and 72.2 kg (8%) of fat product - margarine. The resulting syrup is boiled to a moisture content of 20%, then transferred to boiling in a cooking apparatus to a caramel mass, 4 kg of citric acid and 1 kg of essence are added.

The finished caramel mass is cooled and transferred to the molding and wrapping on the forming-wrapping unit.

Caramel has the following quality indicators: humidity 8%, content of reducing substances 28%, strength 800 g / cm1, coefficient of elastic deformation 0.2.

Sugar consumption is reduced by 90 kg.

According to taste, it is characterized as soft, and when chewed, it is soft.

EXAMPLE 9 A caramel is prepared as in Example 6, but 70.2 kg (8.0%) of dry whey is used as the dairy product.

Caramel has the following quality indicators: humidity 8%, content of reducing substances 28%, strength 750 g / cm2, coefficient of elastic deformation 0.1.

Sugar consumption decreases by 110 kg.

By taste it is characterized as soft, when chewed, it is visco-plastic,

Example 10. A caramel is prepared as in Example 8, but 70.2 kg (8.0%) of block powder is added to the caramel syrup.

Caramel has the following quality indicators: humidity 8%, content of reducing substances 28%, strength 750 g / cmg, coefficient of elastic deformation 0.1.

Sugar consumption is reduced by 110 kg.

According to taste, it is characterized as soft, and when chewed it is soft.

Example 11: Prepared caramel. For this, caramel syrup is prepared. Sugar in the amount of 595 kg is dissolved

148.8 kg of water and boiled at a vapor pressure of 0.4 MPa, then 297 kg of molasses, 17.5 of fruit and vegetables (added, mashed potatoes), 62.5 (7%) of dry whey and emulsion are added. from a mixture of gelatin with water (4.46 kg of gelatin — 0.5% and 8.9 kg of water) and 80.3 kg (9%) of the fat product — mar0 garin. The resulting syrup is boiled to a moisture content of 20%, then transferred to boiling in a cooking apparatus to a caramel mass, 4 kg of citric acid and 1 kg of essence are added.

5 The finished caramel mass is cooled and transferred to the molding and wrapping on the molding-wrapping unit.

Caramel has the following quality indicators: humidity 6.5%, content of reducing substances 28.5%, strength 800 g / cm2, coefficient of elastic deformation 0.2. Sugar consumption is reduced by 100 kg. In terms of taste, caramel is characterized as milking, and when chewed, it is highly flexible.

The reduction of the technological cycle of cooking caramel in examples 1-11 occurs 5-6 times.

The introduction of a fat product in the amount of 8-10% by weight of sugar syrup along with a mixture of gelatin in an amount of 0.2-0.8 in water before boiling the caramel syrup is necessary for the formation of an emulsion

, caramel syrup, which allows you to create a continuity of the process of cooling the caramel mass using cooling drums, and, consequently, the flow process

Q product production and method acceleration.

Production accuracy is achieved by the fact that the gelatinous solution, mixed with fat, forms an emulsion, which prevents the burning of gelatin in a vacuum apparatus and thereby accelerates the method of preparing the caramel mass.

Adding an emulsion of a solution of gelatin with a fat product helps to obtain a caramel mass with a lower strength of 800 g / cm (instead of 4800 g / cm2), more plastic (coefficient of elastic deformation 0.1-0.2),

resulting in a caramel mass in a visco-plastic consistency. This makes it possible to improve the quality of the caramel mass and caramel, to create a continuous flow production, and to reduce the sugar consumption due to the introduction of the fat product.

In addition, the introduction of fat reduces the consumption of sugar. Thus, in a caramel mass without adding fat, the amount of sugar per 1 ton of caramel is 715 kg, whereas when adding fat in the specified amount, the sugar consumption drops to 660-585 kg per 1 ton.

Margarine, refined sunflower oil, corn oil, etc. can be used as a fat product.

When the amount of fat product is less than 8% by weight of sugar syrup, the structure of the caramel mass is rigid, the strength is significant, the emulsion does not form, which creates a visco-plastic consistency, the caramel mass burns and the consumption of the fat product is not significantly reduced. more than 10% of the structure of the caramel mass is soft, which makes the molding process difficult, its flowability is disturbed and adversely affects the quality of the finished products.

With the introduction of gelatin less than 0.2% by weight of sugar syrup, the required consistency is not achieved, the caramel mass acquires elastic and elastic properties, which has a negative effect on the course of the technological process, quality indicators of the caramel mass and caramel from it.

The introduction of dry dairy products or fruit powders in the amount of 6-8% together with the fat product and gelatin improves taste, by creating a caramel mass with chewing properties, improving the structure of the caramel mass (coefficient of elastic deformation decreases to 0.1), decrease sugar capacity of the product. Thus, with the introduction of dry detergents or fruit products, sugar consumption per 1 ton of caramel is reduced to 585 kg.

As milk powders, dry milk serum, skimmed milk powder with a block juice, powdered milk, SMP (dry milk product) are used.

five

0

five

0

five

0

45

50

55

Block powder is used as fruit powder.

Claims (2)

1. A method of producing caramel mass, which involves preparing a sugar syrup, introducing molasses, fruit-friendly raw materials, boiling the caramel syrup to obtain a caramel mass, and introducing a mixture of gelatin with water, flavoring and aromatic substances, in order to improve the quality of the caramel mass and caramel, speeding up the process and reducing the sugar consumption, a fatty product is added to the gelatin-water mixture before the formation of the emulsion, and the resulting emulsion is added before boiling the caramel syrup, while m fat product take in the amount of 810% by weight of sugar-syrup syrup. 2. The method according to claim 1, about tl and h a rani and with the fact that the amount of desire is 315836910 Tina constitutes 0.2–0.8% by weight of syrup; additionally, fructofar cleavage syrup is added. either dry powder or dried milk pro3. The method according to claim 1. about t l and h a-dukt in the amount of 6-8% by weight ca-ri y u u and with the fact that in caramel, kharopatochnogo syrup.