UA70770A - Method for production of a confectionery coating method for production of a confectionery coating - Google Patents

Abstract

A method for production of a confectionery coatingconsists in preparation of recipe components, in particular sugar powder, stuff, a fat base and a thinner, mixing thereof, comminuting with the subsequent introduction of an aromatizer. The fat base is introduced into the composition in two stages: prior to the mixing of the components standing at 45-55% of the total amount and thereafter.

Description

Description of the invention

The invention relates to the confectionery industry and can be used for the production of 2 confectionery products and ice cream.

The well-known "Method of preparing glaze for ice cream" (see invention of the USSR Mobb3365, class 23051/00), which includes the preparation of components according to the following weight ratio. 9Uo: cocoa - 3.6, couverture chocolate (filler) 30.0-25.0, confectionery fat 15.0-20.0, powdered sugar 6.5-13.0, animal fat - the rest, melting of the fat base ( a mixture of confectionery and animal fats) to a temperature of 38"C, adding cocoa, mixing with 70% powdered sugar and chocolate couverture, after which the mixture is stirred and directed to glazing at a temperature of no more than 387C.

Similar features of the known method that is claimed are the following: preparation of filler, fat base, powdered sugar and their mixing.

The known method has the following disadvantages. 12 The finished product, covered with a known glaze, has: - unattractive appearance - brown (not dark brown); - faded color with a matte coating; - sweet-nauseous, viscous, unpleasant fatty taste (due to the presence of confectionery fat in the recipe, which has a melting point higher than the temperature of the human body); - a coarsely dispersed surface, because the preparation method does not include the operation of grinding the entire mass; - a simple ordinary cocoa aroma due to the lack of flavoring in the composition of the glaze.

The closest to the claimed technical solution is the "Method of preparation of fat glaze" (see the description to the AS of the USSR Mo1472038, class 23051/00), which includes the preparation of the composition in mass. for: cocoa powder (filler) - 28-32, phosphatide concentrate (diluent) - 0.3-0.4, fat product (fat base) - 30-33, CO" obtained by extraction from cacavella, essence (flavoring) - 0.1-0.15, powdered sugar - the rest. "

Coinciding features of the known technical solution and the proposed solution are the following: preparation of recipe components and their mixing.

The above-mentioned method of preparing fat glaze has the following disadvantages: 1. A complicated and long process of preparing fat glaze. o 2. The presence of confectionery fat in the composition and the addition of essence reduce organoleptic indicators - fat glaze - viscous, sticky fatty taste and sharp unpleasant aroma of essence.

The basis of the claimed invention is the task of improving the method of production of confectionery - glaze by introducing a fat base into the composition in two stages before and after mixing the components Ha») 45-5595 of the total amount, and preparing confectionery glaze with the following mass ratio of components: flavoring , thinner, filler, powdered sugar and fat base in (0.6-2.0):(1.3-2.7):(16.6-41.3):(66.3-208.3) :(111,0-227,) respectively, as a fat base in the composition, fat "Sosorig" or "BosoIafFe" or "Msoie" or "IseKeg" or "Kaidir" or "Roiamag" or "Kaisoai" or "Sosopytsy ОЙ" or "Zyreg zoKoiafie" or "Mespoch" or "SI ZR" or "Zpomeit" or "Ropia", while as a flavoring agent, an encapsulated flavoring agent is used, which is introduced after cooling the confectionery glaze to a temperature of 35-407°C, thanks to which significantly the technological process of preparing confectionery with glaze is shortened, its tasting properties are qualitatively improved - pleasant, tender milk-butter or chocolate flavor with a fresh fruity aroma and a pleasant crunch of encapsulated flavoring granules.

In addition, the confectionery glaze adds a pleasant taste, aroma and attractive appearance to the products due to the colorful and bright inclusions of the granules of the encapsulated flavoring, which improves the retention of volatile 49 components and increases the stability of the aroma during the preservation of the products, as well as preserves the integrity of the flavoring during the heat treatment process. aw! The task is solved by a set of known essential features of the method, which involve the preparation of recipe components: powdered sugar, filler, fat base and diluent, their mixing, 7 grinding with the subsequent introduction of flavoring and the following essential features different from the prototype, - And 20 are sufficient in all cases, which are covered by the scope of legal protection - the fat base is introduced into the composition in two stages: before and after mixing the components 45-55905 of the total amount, prepare a confectionery glaze with the following mass ratio of components: flavoring, thinner, filler, powdered sugar and fat base ( 0.6-2.0):(1.3-2.7):(16.6-41.3):(66.3-208.3):(111.0-227.6) respectively. And also the features that characterize the invention in specific cases of its implementation - as a fat base in composition 29, fat "Sosorig" or "Boso|Yaie" or "Msoie" or "IseKeg" or "Kaidir" or "Roiamag" or "Kaisoai" or v. "Sosopytsi Oi" or "Zureg zoKoYaie" or "Mspoh" or "Si BR" or "Zpomeip" or "Ropia"l As a flavoring agent, the encapsulated flavoring agent is given after cooling to a temperature of 35-4076.

The method of production of confectionery glaze involves the preparation of recipe components: sugar powder, filler (skimmed dry milk or cocoa powder) 45-55905 of the total amount of fat base (fat 60 "Sosorig" or "ZBosoiaie" or "Msoie"z or "IseKkeg or " Kaidir' or "Roiamag" or "Kaisoai" or "Sosoptsi OY" or "Vyreg zoKoiafe" or "Mspoh" or "SI ZR" or "Zpomeyip" or "Ropia"), mixing and grinding the prepared components for 50-7 hours, introduction amount of the remaining fat base, diluent (phosphatide concentrate), grinding of the mixed recipe components to at least 9095 according to the method

Reutov, cooling the finished confectionery glaze to a temperature of 35-40"C, introducing into the confectionery glaze the flavoring encapsulated "Sgapyzea!" or "Ngazea!" of the company "Zhyvodan Ruhr".

For the production of confectionery glaze, the following are used: - granulated sugar - DST 12579-12569; - skim milk powder GOST 10970-87; - cocoa powder GOST 108; - phosphatide concentrate - OST 18-227-75; - flavoring encapsulated "Sgapizeai!" or "OnKgazea!" "Zhivodan Ruhr" company; - fat base: fat "Sosori" - 70 or fat "Zosoyaye" - or fat "Msoye" - or fat "Isekeg" - or fat "Kaiaiir" or fat "Roiamag" or fat "Kaisoa!" or fat "Sosopia! ОЙ" or fat "Zyreg zosoia(e)" or fat "Maypoh" or fat "SI ZR" o or what fat "Zpomeyip" - or h- fat "Eopia".

For the production of 100 kg of confectionery glaze, 199.0-625.0 kg of powdered sugar, 50.0-124 kg of filler (skimmed dry milk or cocoa powder), 150.0-343.0 kg of fat base (45-5595 from M total quantity) as fat use: "Sosorig" or "Bosoiaie" or "Msoie" or "IseKeg" or "Kaidir" or "Roiamag" or "KaYisoai" or "Sosoptsi ОЙ" or "Zureg zoKoiaie" or "Mspoh" or "SI 5R" or "Zpomeit" or "ERopia", all these components are mixed for 50-70 minutes.

Then the remaining amount of fat base is introduced into the mixed mixture, i.e. 184.0-340.Okg of fat "Sosorig or Zosoia" or "Msoie" or "IseKeg" or "Kaidir" or "Roiamag" or "KaYisoab" or "Sosoptsi ОЙ" or 23 s "Vyreg zoKoYiaie"' or "Mspoch" or "SiI5R" or "Zpomeit" or "Ropia", 4.0-9.00 kg of diluent (phosphatide concentrate). ;" The resulting mixture of recipe components is ground to at least 90905 according to the Reutov method.

Next, 0.5-6.0 kg of the encapsulated flavoring "Zgapizeai" or "OIKgazea!" of the company "Zhyvodan Ruhr" is injected into the finished confectionery glaze, cooled to 35-40". -I The finished confectionery glaze is packaged in polyethylene bags, placed in corrugated boxes and keep for at least 24 hours at a temperature from -157C to 1876. o The obtained confectionery glaze has a pleasant, delicate, milk-butter or chocolate taste with a fresh -I fruity aroma and a pleasant crunch of the granules of encapsulated flavoring.

Confectionery and ice cream covered with this glaze have an attractive appearance, pleasant taste, fresh

Sh- aroma due to the use of fat "Sosorig" or "BosoYafe" or "Msoie" or "IseKkeg" or "Kaidir" or "RoiIamag" o or "KaYisoai" or "Sosoptsi Oy" or "ZBiuyreg zoKoYaie" or "Mspoh" or " SI 5R" or "Zpomeip" or "Ropia" and bright sprinkles of granules of encapsulated flavoring "Sgapyzea!" or "ShNgazea!" of the company "Zhyvodan Ruhr".

Examples of the specific implementation of Mo 1-5 are prepared according to the above-mentioned technology and are given in the table.

Analyzing the given examples, it should be noted that examples 2, 3 and 4 are suitable for production, and example 3 is optimal.

R Prepared test batches of confectionery glaze according to the claimed method are in high demand among manufacturers of confectionery and ice cream. at

Examples of specific execution of the method

List of technological operations and components of the composition (confectionery) Units of equipment 00000

Pn uyu zhor 1 2 Z 4 5 6 7 8 b5

Preparation of recipe components of the composition: powdered sugar, filler, thinner, fat base (fat "Sosorig" or "Zosoyaye" or "Msoye" or "Isekeg" or "Kaidir" or "Royam "Kaisoai" or "Sosopii ОЙ" or Tzyreg zoKkoiaye" or "Mespoch" or "SI ZR" or "Znomap" or "Ropia") 2. Loading into the confectionery glaze production unit the components of the composition: powdered sugar 63Bo | 6250 | 4120 199.0 190.0 filler (skimmed dry milk or cocoa powder) 124.0 118.0 fat base 45.0-55.095 of the total amount 143.0 150.0 246.5 343.0 361.0 4. |Entering the amount of the remaining fat base 175.0 184.0 262.0 340.0 357.0 so zvo | can more | 6830 your

Grinding of mixed components to at least 9095 according to the Reutov method

Introduction of flavoring into confectionery glaze (incaps of ilokpnno "F,451i5eai" or Bigavea!" s3,Omy "and ivo;)6.0 Rur) 63 (8. Total finished confectionery glaze 1004,25 10350 1016,5 10200 1040,7

The preparation of the confectionery glaze is carried out as follows Maso-vyhvo,15:1,3: dniO,16:1,3: kom: 2:29,0:: arf,0:2,7:41,332,1:2,8:39, 3: diluent (phosphatide concentrate), filler part 115,6:211,6:216,0:208,3:2137,0:170,0 and from "Sosorig" or "Vosoyaye" or "Msoye" or "Isekeyi" or "Kaidir" " or "Roiamag" or "Kaisoai" or "Sosopiiy OYI" or "Zyreg zokoiaie"66.3:228.0 /63.3:239.3 or "SI R" or "Zpomeip" or "Ropia") 106, 0 111.0

External White or chocolate liquid mass of the consistency of liquid milk.

Taste and Nausea-sweet | Pleasant sweet milky-buttery or chocolate (Indistinct sweetish buttery and ar..., typical aroma | milky or flavoring, given or chocolate taste with " chocolate taste with oversaturated solid liquid barely inclusions and sharp the aroma, perceptibly present in the flavoring, which is given by the crispy inclusions and av) the aroma inherent in the flavoring encapsulated in the flavoring, which is given -

Technological | Coating Confectionery is covered with glaze evenly Confectionery coating does not crack in the flow - indicators Confectionery glaze is difficult due to the very liquid consistency of this product

With glaze - complicated due to its thickness; the glaze layer is uneven with gaps, after some time it cracks. etc

Claims (2)

The formula of the invention 1. The method of production of confectionery glaze, which includes the preparation of recipe components: sugar (ab) powder, filler, fat base and thinner, their mixing, grinding followed by the introduction of -1 flavoring, which is characterized by the fact that the fat base is introduced into the composition in two stages to and after 50 mixing of the components 45-5595 from the total amount, and the confectionery glaze is prepared according to the following mass ratio of the components: flavoring, thinner, filler, powdered sugar and fat base about (0.6-2.0):(1.3 -2.7):(16.6-41.3):(66.3-208.3):(111.0-227.6). in accordance. 2. The method according to claim 1, which differs in that "Sosorig" or "BosoYaie" or "Msoie" or "IseKeg" or "Kaidir" fat is used as a fat base in the composition; or "Roiamag", or "KaYisoab", or "Sosoptsi ОЙ", or "Zyreg zokKoiaye", or "Mepoh", or "SI ZR", or "Zpomeyyp", or "Bopia". C. The method according to claim 1, which is distinguished by the fact that the prepared composition of confectionery glaze as a "flavor" includes an encapsulated flavor after it is cooled to a temperature of 35-409C. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated circuits", 2004, M 10, 15.10.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. b5