SU721063A1 - Method of producing chocolate articles with liquor filling and liquor filling for effecting method - Google Patents

Description

(54) METHOD OF MANUFACTURE OF LITERRIC CHOCOLATE PRODUCTS AND LADIER FILLER FOR IMPLEMENTATION OF METHOD 3 Horse k4,5-5,5 Alcohol 2,0-2,5 Water. C tatajibHoe. The density of the filling should be equal to (or slightly more) the mass density (for the bottom), and the viscosity should be such that the chocolate mass is not displaced by molding the bottom. The method is as follows. The boiled sugar syrup syrup (sugar refractive index 82, (%) is about 40 ° C, alcohol is added to it (15% by weight of sugar), cooled to 22-28 ° C and pumped Into the casting head of the unit Kavemil-cream.In molded (by a known method) cells (chocolate crust) the filling was molded at 22-28 ° C, cooled in a cupboard (using a well-known method) and a chocolate bottom was poured onto the filling. and fillings. The chocolate mass for the bottom served and if necessary to create a donut without much excess. The products were cooled (by a known method) and extruded from the molds. The preparation mode for chocolate products with liquor filling is shown in Table. The recipe for the filling is given in Table 2. A weighed amount of water is poured into the stirred kettle, the sugar is dried, the sugar is turned on and dissolved in water for 5 microns at a heating pressure of 1.5 MPa. Boil to a dry matter content of 78% (refractometer reading). Cooking time is 10 minutes. Add the required amount of molasses, reduce the heating steam pressure to 1.0 These and boil for another 10 minutes. The refractometer reading is 82% without a molasses correction. In the boiled syrup, the crystal content is checked by microscopy in polarized light. In all cases, the crystallinity is 6. The prepared syrup is pumped into the tempering one, cold water (10 ° C) is passed into the shirt and the syrup is cooled with stirring for 20 minutes. The temperature of the syrup decreased approximately w 1.5-2.0 ° C / min. Check the readings on the refractometer and crystallinity. The refractometer reading is cottavl lo 82%, the crystallinity is 0. In a sugar-syrup syrup cooled to t, a horse and alcohol are introduced. Sugar, grains, spirits and syrup are cooled to 25 ° C in a tempering machine with a stirrer. The number of revolutions of the stirrer is 27 rpm. The tester’s reading, crystallinity, syrup density are checked. Crusting for mixed platter with liquor filling is the same as for any other platter. The casting is made at 25 ° C. The filling was molded normally, crystallization did not occur, filled the chocolate cells tightly. Tr was switched off, because the mass was very fluid and filled the forms well. Forms with chocolate crust and filling pass a cooling cabinet (t 10 min, t 9 ° С). The densities of the filling and the chocolate mass are determined. They have similar meanings. Molded chocolate bottom. It is cooled at 8 ° C, for 20 minutes, for other varieties. The extrusion of articles from molds is carried out in the usual manner. The proposed production method makes it possible to mechanize the production process of assorted liquor filling using high-performance chocolate-forming units and reduce the cost of expensive imported cocoa butter semi-finished product.

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Claims (3)

1. A method of producing chocolate products with a liquor filling by creating a chocolate shell, enter: 1: 1 a liquor filling with a temperature of 22-28 ° C directly into the chocolate shell and forming a bottom, characterized in that in order to simplify the process and increase the productivity, the formation of the dough is carried out directly after the introduction of the liquor gunk into the chocolate shell. 2. Liquor filling for carrying out the method according to claim 1, containing sugar, water, alcohol, and horse k, characterized in that it additionally contains a patoTable 2 75 50 7.5 74.89 39.0 3.75 136.25 113.89 Ku, in the following ratio of components, wt.%: Sugar48-52 Molasses34-38 Horse to; 4.5-5.5 Alcohol2.0-2.5 WaterEverything Sources of information taken into account in the examination 1. US patent N 395804, cl. 426-282, publ. 1976. 2.UK patent number 1340019, CL; And 23 (g3 / 00, published 1973 (prototype). 3. Recipes for candy and toffee, M., 1971, p. 195 (prototype).