UA51732C2 - Composition for making sweets - Google Patents

Abstract

The invention is referred to confectionery industry, in particular to preparing composition for sweets on the butter and sugar basis. The composition for making the sweets contains a foundant base with cocoa powder, the coating is made as confectionery coating. The foundant base with cocoa-powder contains milk foundant and also a fat component as margarine and the "Butter" aromatizer.

Description

Description of the invention

The invention belongs to the food industry, in particular to confectionery, namely, to the composition for the production of 2 fondant-based candies.

A composition for the manufacture of candies is known, which contains a body base covered with glaze (see patent of the Russian Federation

Mo2035161, A 23 at 3/00, publ. 20.05.95). Such candies can be used in dietary food because they do not contain sucrose. However, their production involves obtaining candied carrots, which complicates the technology.

A composition for the production of candies is also known, which contains a fondant base (body) with cocoa powder, a shell in the form of confectionery glaze (USSR copyright certificate Мо1588356, А 23 С З3/00, publ. 08/30/90).

This composition for making candies is enriched with proteins. However, this composition, as a result of the use of grape must, is quite expensive and has no organoleptic properties due to the lack of a complex of aromatic additives. 19 The closest to the invention is the composition for making candies, which includes a shell in the form of confectionery glaze and a body fondant base with cocoa powder, which contains milk fondant, as well as a fat component and flavoring ("Technology and equipment of food production" edited by Nazarova N .I.,

M.-, Food Industry, 1977, pp. 155-156).

The disadvantage of this composition is the lack of a percentage ratio of its components and a specific choice of fat component and flavoring, which prevents the production of candies with improved taste qualities.

The basis of the invention is the task of creating candies with improved taste qualities, relatively low in price, the production of which allows expanding the range of confectionery products.

The problem is solved by the fact that, according to the invention, Ge ) margarine, and as a flavoring - "Butter" in the following ratio, wt.9o: milk lipstick 93.83-9410 margarine 4.00-4.24 c cocoa powder 1.90-1.92 c flavoring "Butter "0.019-0.020, and the quantitative ratio of the body fondant base with cocoa powder and confectionery glaze" is the following, by mass:

Is) body fondant base 78.0-78.1 confectionery glaze 21.9-22.0.

The fat component in the form of margarine and cocoa powder is used in their mass ratio "40.2.10-2.24:1, respectively. ssh s Milk pomade is prepared from a mixture of granulated sugar, molasses, condensed milk with the following ratio of components, weight: p granulated sugar 73.80-75.53 molasses 10.39-10.63 ml condensed milk the rest. - Due to the fact that the body fondant base is a candy mass, containing in optimal quantities, - weight:

OO 50 milk fondant 93.83-94.10 margarine 4.00-4.24 i» cocoa powder 1.90-1.92 special food flavoring "Butter" 0.019-0.020, with a mass ratio of body 29 fondant base ( body) and pastry glaze 78.0-78.1905 : 21.9-22.0950 respectively, and milk lipstick

GF) is prepared from a mixture of granulated sugar in the amount of 73.80-75.53906, molasses - 10.39-10.6395, condensed milk - up to 10095, to obtain fondant glazed candies with a biologically balanced composition of recipe components. The new de structure of candies determines their new properties. Candies have an original, complex taste bouquet of finished products, different from existing varieties - a delicate milky aroma, the aroma and taste of butter and 60 cream thanks to a special food flavoring called "Butter", they also have the taste and aroma characteristic of a cocoa product. At the same time, the content of the flavoring with the name "Butter" in the declared composition is 95-100 times less than the content of cocoa powder.

The use of a fat component in the form of margarine and cocoa powder in an optimal ratio helps to improve the consistency and color of the body base. because Improving the quality and nutritional value of candies by improving the composition for their production, its -D-

consistency and ensures the structure of obtaining finished products of improved quality. The declared composition also allows to reduce the cost price of candies by 3-595, to expand the range of manufactured products.

The proposed solution makes it possible to organize the production of confectionery products of improved quality with high taste properties based on non-scarce raw materials.

The ranges of limit values for the quantitative content of each component of the recipe of the declared composition are in narrow intervals and are determined by the specificity of the recipe requirements in confectionery production.

The interval of the quantitative content of each component of the claimed formulation is optimal for achieving the technical result. It is this choice of composition components, the limits of their quantitative ratio, that ensure the production of 7/0 CHUKEROK with specified properties without reducing the nutritional and useful properties of the original components in the process of manufacturing finished products.

Thus, the composition for the production of candies, which is claimed, has a novelty, an inventive level.

The claimed composition of candies is illustrated by the following examples.

Example 1

The declared composition for the production of candies in the form of a body fondant base (body) and confectionery glaze contains a body fondant base with cocoa powder, which is a candy mass (mixture) that contains milk fondant, as well as a fat component in the form of margarine, a special flavoring "Butter butter" in the following ratio, by weight: milk lipstick 93.83 margarine 4.24 cocoa powder 1.90 "Butter" flavoring 0.020.

The case fondant base and confectionery glaze are used in the following ratio, wt.9o: s.c. case fondant base 78.1 o confectionery glaze 21.9.

The fat component in the form of margarine and cocoa powder is taken in a mass ratio of 2.23:1, respectively. with

Milk lipstick contains granulated sugar, molasses, condensed milk with the following ratio of components, by weight: 1 tsp granulated sugar 75.53 - molasses 10.63, the rest is condensed milk, i.e. 13.84. Io)

The claimed composition is prepared separately from semi-finished products: the body fondant base is prepared separately - the candy mass (body) from which the candy bodies are formed, and the confectionery glaze for covering the candy bodies. "

For the production of the body fondant base, milk fondant is first prepared: a milk syrup is obtained from a mixture of granulated sugar - 75.5395, molasses - 10.6395, condensed milk -13.8495, which is then boiled in a spiral cooking column to a solids content of 9195 After that, the milk syrup is whipped in a milk creamer in a milk creamer - a viscous, thick liquid of dark brown color with a pleasant aroma and "» taste. From the obtained milk cream, cocoa powder, margarine and special food flavoring "Butter the body fondant mixture (body) is prepared.For this, it is loaded into the tempering machine

Components in the following mass quantities: milk lipstick - 93.8395 (743.75 kg), cocoa powder - 1.9090 s (15.12 kg), margarine - 4.2495 (33.62 kg), flavoring "Butter" - 0 ,02095 (0.1 bkg) and mix until a homogeneous plastic candy mass is obtained within 15-20 minutes. The temperature of the finished mass - 75-807C, humidity - 9.0-2.0. The obtained candy mass is fed to a casting machine for forming the bodies of -I candies.

Confectionery glaze (processed semi-finished product) is prepared separately using one of the traditional technologies

Mn as follows. To receive 1T confectionery

Kk" of glaze, 527.9 kg of powdered sugar, 156.6 bkg of cocoa powder, 325.1 kg of a fat component, for example, "AKOKOT" or "ACOMEL", 4 kg of phosphatides, 0.55 kg of vanillin are loaded into the mixing-grinding machine. The resulting mass is mixed and the mixture is crushed to the required consistency, after which the resulting cocoa mixture is fed into an intermediate container with a stirrer, from which the glaze undergoes several cycles of conching and grinding in a closed circuit "ball mill - intermediate container". The obtained confectionery glaze contains 3495 fat, dry substances -

IF) 99,190. The prepared body fondant base - candy mass is molded into starch forms by casting.

The resulting candy cases are fed into the mine of accelerated standing, while the time for the cases of 60 candies to pass through the cooling system is 80-90 minutes. After accelerated curing, the candies are blown with compressed air and sent to a self-dissolving glazing machine, where they are glazed with confectionery glaze.

To cover the received candy cases with confectionery glaze, the case fondant base and confectionery glaze are taken in a mass ratio of 78.195 (785.02 kg) of the case fondant base and 21.295 (220.Okg) 65 confectionery glaze.

Tables 1 and 2 show the recipe composition of the components according to example 1. Table C shows the combined recipe of all components.

Candies with a delicate consistency and a uniform brown color are obtained. The caloric value (energy value) of the obtained candies is 40 kcal. 100g of the product contains proteins - 1.9g, fats - 12.5g, carbohydrates - 78.2g.

The complex taste bouquet of the finished products is original, different from the existing varieties - they combine a delicate milk aroma, the aroma and taste of butter and cream, as well as the taste and aroma characteristic of a cocoa product. The declared composition allows to reduce the cost price of candies by 3-595, to expand the range of confectionery products. 70 The claimed invention has passed extensive tests in the production of fondant glazed candies in the production conditions of the applicant's organization. This composition can be used for the production of fondant glazed candies, for example, the name "Mishutka with cream".

Example 2

The composition for the manufacture of candies is prepared as in example 1, but the ratio of components is taken as 7/5 TO their quantitative content indicated in table 1 and table 2 for example 2, respectively.

Example C

IP The composition is prepared as in example 1, but the ratio of components is taken in accordance with their quantitative content, indicated in table 1 and table 2 for example 3.

Components of milk lipstick! Content of components, mass.) - - she and

And 7 s of composition for making candies » and kgna1t 1 s and - s

Butter!

Co.)

Claims (3)

The formula of the invention iF) 1. A composition for the manufacture of candies, which contains a shell in the form of a confectionery glaze and a body and fondant base with cocoa powder, which contains milk fondant, as well as a fat component and flavoring, which differs in that it contains margarine as a fat component , and as a flavoring - the flavoring "Maslo bo vershkove" with the following ratio, wt. o: milk lipstick 93.83 - 9410 margarine 4.00 - 4.24 cocoa powder 1.90 - 1.92 65 flavoring "Butter" 0.019 - 0.020, and the quantitative ratio of the body fondant base with cocoa powder and confectionery glaze is as follows, mass. for: body fondant base 78.0 - 78.1 confectionery glaze 21.9 - 22.0. 2. Composition for making candies according to claim 1, which differs in that it contains a fat component in the form of margarine and cocoa powder at a mass ratio of 2.10 - 2.24:1, respectively. 3. The composition for making candies according to claim 1, which differs in that it contains milk lipstick, prepared from 70 units of a mixture of granulated sugar, molasses, condensed milk with the following ratio of components, mass. 90: sugar - sand 73.80 - 75.53 molasses 10.39 - 10.63 condensed milk the rest. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2002, M 12, 15.12.2002. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. s schi 6) s Zo so y - Is) - and? 1 - -and (95) Ko) ime) 60 b5