SU1563658A2 - Method of producing berry sugary confectionery - Google Patents

Abstract

The invention relates to the food industry and can be used for the preparation of dragees and other confectionery products in mass production and at home. The purpose of the invention is to improve the quality of products by obtaining a delicate product consistency. The method of preparing a sugar confectionery from the year includes mixing the year with sugar, the mixture is kept for 1-3 hours at 4-6 ° C and stirring occurs every 3-5 hours, then drying is carried out at 20-45 ° C, stirring goes through every 5-8 hours and then mixing with the crushed bulk product before coating their surface. The method implies grinding them up to the size of particles no larger than 2.5 mm in size prior to glazing with chocolate. To maintain a delicate texture after grinding, they are mixed with edible fat at a ratio of components, wt.%: Years 85-95, fat 5-15. Butter or cocoa butter is used as edible fat. To increase the nutritional properties of the products after grinding, they are mixed with crushed grains of sunflower seeds at a ratio of components, wt.%: Years 40-80, kernels of sunflower seeds 20-60. 2 tab.

Description

The invention relates to the food industry and can be used for the manufacture of dragees and other confectionery products for mass production and is additional to the main author. No. 1205873.

The purpose of the invention is to improve the quality of products by obtaining a delicate product consistency.

The method of preparing a sugar confectionery from the year includes mixing the year with sugar under stirring, separating the year from the resulting syrup, drying them with mixing and mixing with the crushed bulk product to coat their surface, the mixture with the sugar being kept for 1-3 years to obtain the syrup, and then at 4–6 ° C until complete sugarification is completed a year, while drying is carried out at 20–45 ° C, with keeping stirring carried out every 3-5 hours, while drying every 5–8 hours, and after coating the surface meas lchennym particulate product during chocolate glaze and sprinkle particles crushed walnut years mixed with sugar at a ratio of 1: (0.3-1), while as crushed particulate material used chassd

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Crushed walnuts or powdered sugar according to the invention, before icing with chocolate for a year, are crushed to the size of particles with a diameter of 5 not more than 2.5 mm, and then give the desired shape. In order to maintain softness throughout the entire period of product sales, after grinding, they are mixed with edible fat for a year at a ratio of components to JQ components, wt%: years 85-95, fat 5-15. To increase the taste, when using products directly after cooking, butter 15 or cocoa butter are used as fat. To increase the nutritional properties and expand the product range after grinding, they are mixed with crushed seeds of sunflower seed at a ratio of components, wt.%: Years 40-80, seeds of sunflower seed 20-60.

Grinding a year with the subsequent molding of products of the desired shape makes it possible to use heavily hardened years, for example, after a long storage period (2-3 years), which expands the functionality of the method. Grinding is not pol30

but hardened a year and mixing them with edible fat or mass obtained from the kernels of sunflower seeds, makes it possible to maintain the softness of the core of the product, not allowing the particles to stick together among themselves, and thereby prolonging the time for product realization. With long-term storage of the product, you can use cocoa butter,

and for short - cream

40

butter. The use of the mass obtained from the seeds of sunflower significantly increases the taste and even dietary properties of the products, since they contain vegetable oils that reduce the amount of cholesterol in human blood. Receiving products with new taste properties expands the range of products.

The method of preparing the sugar confectionery of the year is carried out as follows.

They take years, candied and dried at 20-45 ° C, but not yet glazed with chocolate, crushed them with the help of, for example, m cutting, mixed with edible fat: butter or cocoa butter or crushed sunflower seeds, then glazu50

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Yut chocolate and sprinkle with crushed walnut particles.

Mixing with edible fat produced at a ratio of components, wt.%: Years (candied and dried) - 85-95, fat 5-15.

Mixing with the mass obtained from the grain of sunflower is produced with the ratio of components, wt.%: Years 40-80, kernels of the grain of sunflower 20-60.

In order to substantiate the optimality of the compositions, samples were made from various compositions of the components, which are shown in Table 1 (with edible fat) and in Table 02 (with a mass obtained from sunflower grain).

Compounds 1 and 7 remain outside the boundary limits, as they do not provide the proper quality of the products and the positive effect. For example, composition 1, which contains an insufficient amount of edible fat, does not provide softening of products in the mouth when it is eaten. Part 7 contains a large amount of cocoa butter, which makes it feel undesirable aftertaste.

Compositions 2-6 turned out to be optimal compositions, since they are characterized by the best indicators of organoleptic properties. The ratio of the components in these compositions provides for the entire period of the product sale when eating the latter in the mouth sufficient softness of the inner part of the product. This improves the quality of the product and extends the functionality of the method by allowing the use of highly hardened year for glazing with chocolate.

Compounds 1 and 7 (Table 2) remain outside the boundary limits, since they do not provide the proper quality of the products and the positive effect. For example, composition 1, which contains an insufficient amount of the mass obtained from the kernels of sunflower seeds, does not provide softening of products. Composition 7 contains an insufficient amount of a year, which reduces the strawberry flavor and smell, and also reduces the sweetness of the product.

Optimal compositions are compositions 2-6, as they are characterized by the best indicators of organoleptic properties. The ratios of the components in these formulations provide a good taste and smell, as well as a pleasant aroma. The light, red color with white dots is obtained due to the presence of inclusions of particles of a crushed kernel of sunflower seeds. The introduction of a sufficient amount of sunflower products containing a lot of natural oil (oil) softens the product and gives them dietary properties. In addition, it gives a specific very pleasant taste and tenderness of aroma for

in this example, can be used for a time identical to conventional chocolate products, which also use cocoa butter, Example 2. Years of cherries are used to make sugary confectionery. The operations were carried out in the same sequence as in Example 1. Mixed with sugar in the ratio of 1: 0.3, Hold until the syrup is obtained for 1.5 h, curing until full sugaring is effected at 5 ° C, drying is carried out at

of a pronounced suitable taste, it is 30 C; mixing is carried out at

ley This increases the nutritional properties of the holding every four, and when drying every six and a half hours.

wa sugar confectionery and at the same time expanding the range of products

Example 1. For the preparation of sugary confectionery, fresh years of strawberries, strawberries or raspberries are washed on a sieve with running water, mixed with sugar in a weight ratio of 1: 0.35, for which a layer of sugar, a layer of sugar, and a layer of sugar are placed alternately in the container. etc. It is kept for 1 hour until the syrup is obtained, then placed in a refrigerator, where they are kept for a year until full sugar content is 4 C. During aging, they are carefully measured every 3 hours.

When the concentration of the syrup becomes constant, the latter is separated from the year by means of a sieve, mainly kapron. The resulting high-quality syrup is used separately, which makes the technology waste-free. The years remaining on the sieve are dried under stirring every 5 hours to avoid caking, then mixed with crushed bulk product (powdered sugar) to cover the surface last year and stop sticking, then crumble years (after drying to the desired hardness), for example, on m cutter, mixed with butter in the ratio of wt,%: butter 10, .. - years 90, then glazed with chocolate and sprinkled with crushed walnut particles. In this example, the prepared sugary confectionery products do not use mediocre after cooking, as it contains virgin oil.

In the case of using cocoa butter as fat, the resulting products

in this example, can be used for a time identical to conventional chocolate products that also use cocoa butter, Example 2. Years of cherries are used to make sugary confectionery. The operations were carried out in the same sequence as in Example 1. Mixed with sugar in a ratio of 1: 0.3. They were kept for 1.5 hours until the syrup was obtained, holding it every four, and every six and a half hours during drying.

As crushed bulk

0 products use crushed walnut particles, and crushed years are mixed with crushed drakes of sunflower seeds at a ratio of components, wt.%: Sunflower kernels

5 20, years 80o

Example 3: Years of plums are used to make a sugary confectionery. Follow the same sequence of operations as

0 and in example 1.

The berries are mixed with sugar in a 1: 1 ratio. Aging to obtain a syrup is carried out for 3 hours,

five

0

five

0

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incubation until complete sugarification is carried out at 6 ° C. Drying is carried out at 45 ° C. Stirring is carried out at aging every 5 hours, and during drying every 8 hours.

The crushed years are mixed with the crushed drami of sunflower seeds at a ratio of components, wt,%: the kernel of sunflower seeds 60, years 40,

The temperature regimes of the method allow long-term preservation of valuable mineral substances, vitamins and enzymes destroyed at elevated temperatures in the finished product, and also allow not slowing down the drying process, as is the case when using lower temperatures, also provide the ability to use equipment not suitable for operation at low and high temperatures. Mixing year with sugar is predominantly in the ratio of 1: (0.3-1), used mixing modes and other methods of the method protect the years from destruction and

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sticking in the process of implementation of the method, increase the dietary properties and shelf life of the finished product.

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Grinding the dried year, as well as mixing the crushed mass with edible fats or crushed grains of sunflower seeds, reduces the hardness of the inner part of the products, as a result of which the quality of the product is improved, it becomes possible to use the strongly hardened year (after long storage); the functionality of the method is expanded, as well as the taste, nutritional properties and product range are enhanced. All this increases the technical and economic JQ. (Indicators.

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formula of invention

The method of preparation of sugary confectionery from the year auth.St. No. 1205873, characterized in that, in order to improve the quality of the products by obtaining a delicate product consistency, before icing with chocolate for a year, they are crushed to a particle size of not more than 2.5 mm and mixed with butter or cocoa butter in a ratio of wt.% : Berries. 85-95 Oil or

cocoa butter 5-15 chopped drami grains of sunflower, with a ratio of components, wt,%:

Berries 40-80

Sunflower kernels 20-60

Table 1

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II: IZTI: LL L ± ..I

Sunflower kernels

Berries (strawberries)

Taste

Color inside

Aroma and smell

Consistency

10 20 30 40 50 60 70 90 80 70, 60 50 40 30

Sweet and sour

Light red with white dots. Strawberry with a hint of sunflower (core), very

Attentive Semi-dry Mk is elastic

Claims (1)

SUMMARY OF THE INVENTION A method for preparing sugary · confectionery from berries according to St. Petersburg, No. 1205873, characterized in that, in order to improve the quality of products by obtaining a delicate consistency of products, they are crushed to a particle size of not more than 2.5 mm before chocolate glazing. and mixed with butter or cocoa butter in a ratio of components, wt.%; Berries85-95 Butter or cocoa butter 5-15 crushed kernels of sunflower grain, with a ratio of components, wtD: Berries 40-80 Sunflower kernels Table 1 components and indicators Composition, wt.% ΖΞΤΞΖΞΙΖΙΖ Edible fat (ka ·. to | ao) 2.5 5 7.5 10 12.5 fifteen 17 Berries (strawberries) 97.5 95 92.5 90 87.5 85 82 Ekus Sweet and sour Color inside Red (light) Aroma A.Zapah Strawberry Consistency Solid but softens in the mouth 7 table 2 Components and indicators Composition, wt.% 1 2 1 ³ 1 ⁴ 1 ⁵ i ⁶ 7 • Sunflower kernels 10 20 thirty 40 fifty 60 70 Berries (Strawberries) 90 80 70 60 fifty 40 thirty Taste Sour sweet Color inside Light red with white dots Aroma and smell Strawberry with smack of sunflower (cores), very pleasant Consistency Semi-soft elastic Soft, elastic I