UA9490U - Method of making the fondant sweets "melodika" vyshneva melodiia" (a cherry melody) - Google Patents

Abstract

A method of making fondant sweets includes making the bodies of milk and fruit fondant pastes and coating to coat the bodies.

Description

Description of the invention

A useful model belongs to the food industry, in particular to the confectionery industry, and can be used 2 for the production of fondant-based candies.

Fondant candies occupy one of the leading positions among all types of candies, and are traditional and affordable to the general population. Confectioneries produce glazed and unglazed fondant candies.

A method of producing candies on a fondant basis is known, which includes the production of a fondant base with cocoa powder, from which the candies are formed, and confectionery glaze to cover the candies.

The body fondant base is made from milk fondant, margarine and the flavoring Butter" with a certain ratio of components. The quantitative ratio of the body fondant base with cocoa powder and confectionery glaze is, mass. 9o body fondant base 78.0-78.1 confectionery glaze 21, 9-22.0 (patent of Ukraine for the invention Mo 5.1732, A230 Z3/00, 1999).

The specified composition allows you to get single-product fudge candies.

The basis of the useful model is the task of creating a method for making "lipstick in lipstick" candies by creating a case of two lipsticks - an outer and an inner one, which would allow to obtain candies with high organoleptic properties and expand the range of confectionery products, increasing their purchasing demand.

The problem is solved by the fact that in the method of making fondant candies, which includes the production of a body of candy milk fondant mass, according to a useful model, during the manufacture of the body, candy fruit fondant mass is added to the candy 7 milk fondant mass, while the candy milk fondant mass is the outer layer of the body, and the candy fruit fondant mass - the inner layer with the following ratio, wt. 9 o: "c) candy milk fondant mass 55-65 candy fruit fondant mass 35-45 o ", and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, mass .9Uo (22) body 76-80 glaze 20-24.

Candy milk fondant mass is made from milk lipstick, vegetable fat, "Creamy" flavoring with the following ratio of components, weight: - milk lipstick 91.9-93.9 s, vegetable fat 6.0-8.0:z" Creamy flavoring" 0.1.

Milk lipstick is made from granulated sugar, molasses, milk condensed with sugar with the following ratio of components, mass: se) granulated sugar 59.8-62.8 molasses 7.А-104 (se) condensed milk with sugar 28.3 -31.1 at 50 Y Y

Candy fruit fondant mass is made from fruit pomade, vegetable fat, citric acid, flavoring "Cherry", red dye with the following ratio of components, mass: fruit pomade 92.7-94.7 s 55 vegetable fat 5.0-7.0 acid lemon 02 flavoring Cherry" 0.1 dye red 0.006. Fruit pomade is made from granulated sugar, molasses, apple puree, cherry puree with the following ratio of components by weight: granulated sugar 72.8-75.8 molasses 12.8-15.8 apple puree 9.8-12.8 b5 cherry puree 0.1. -D-

The creation of a body from two lipsticks, one of which is the outer layer, and the second - the inner layer, allows you to organize the production of fondant candies with high organoleptic properties based on non-deficient raw materials. Fondant candies have an original complex taste bouquet, different from existing varieties - a delicate milky-fruity taste and aroma.

The choice of composition components and their quantitative ratio ensure the production of fondant candies with specified properties. The interval of the quantitative content of each component of the declared formulation is optimal for achieving the technical result. The ranges of limit values for the quantitative content of each component of the composition of the composition are in rather narrow intervals and are determined by the specificity of the recipe requirements in the confectionery industry.

The claimed method allows you to expand the range of confectionery products.

"Melodika" cherry melody fondant candies are prepared from semi-finished products: separately prepare a case with an outer layer - candy milk fondant mass and an inner layer - candy fruit fondant mass and confectionery or chocolate glaze to cover candies in the shape of a parallelepiped. t5 First, milk fondant is prepared. According to the recipe water and sugar are dosed in a ratio of 1:3 to water, mixed, molasses is added, mixed and heated to a temperature of 70-7592С7. Then the mixture is mixed with condensed milk. The prepared milk syrup is fed to rotary-type film cooking units, where it is finally boiled to the content of solids 90-90,595. Further, in the fondant churning machine, the milk syrup is whipped into milk fondant - a viscous, thick liquid of dark brown color. At the exit from the fondant churning machine, vegetable fat is added to the resulting milk fondant, and then - Creamy aroma", obtaining candy milk mass.

To prepare fruit lipstick according to the recipe, water, apple puree and cherry puree are mixed, the mixture is heated, sugar is added in a ratio of 1:3 with water, mixed, molasses is added, mixed again, after which the syrup is heated. The prepared fruit syrup is fed to a rotary-type film cooking unit, where it is finally boiled to a dry matter content of 90-9195. After that, the fruit syrup is whipped in a fondant whipping machine. At the output of the fudge-beating machine, vegetable fat is added to the resulting fruit fudge, and then - citric acid, cherry flavoring, red dye, obtaining candy fruit mass. o 30 The candy milk fudge mass and candy fruit fudge mass are fed to the two-section casting head, where they are casting of fondant candies with an outer layer (candy milk mass) and F) an inner layer (candy fruit mass) in the form of a parallelepiped.

Separately, according to traditional technology, a chocolate or confectionary glaze is prepared, which is used to cover the bodies of fondant candies in a given ratio. (22) 35 Fondant candies obtained by this method have the following organoleptic indicators: - taste and aroma - chocolate-creamy-cherry; - color: the outer layer of the case is white, the inner layer is cherry, the candies are glazed. "

The claimed method is illustrated by an example.

Example -

For the production of fondant candies, the chocolate glaze and the body were made separately from the candy milk fondant mass and the candy fruit fondant mass, while the candy milk fondant mass is the outer layer of the body, and the candy fruit fondant mass is the inner layer in their following ratio, ;" by mass: candy milk fondant mass 60 candy fruit fondant mass 40. se) i» The quantitative ratio of the body and chocolate glaze was, wt. 9o se) body 78 oz 20 chocolate glaze 22.

Candy-milk fondant mass was prepared from milk fondant, vegetable fat, "Vershkovy" flavoring with the following ratio of components, mass: c 55 milk fondant 91.9, vegetable fat 8.0, "Vershkovy" flavoring 0.1.

Milk lipstick was prepared from granulated sugar, molasses, condensed milk with sugar in the following ratio of 60 components by weight: granulated sugar 61.3, molasses 8.9, condensed milk with sugar 29.8. because the candy fruit fondant mass was prepared from fruit fondant, vegetable fat, citric acid,

flavoring "Cherry", red dye with the following ratio of components, weight: fruit lipstick 94.7 vegetable fat 5.0 citric acid 02 flavoring "Cherry" 0.1 red dye 0.006. / Fruit fondant was prepared from granulated sugar, molasses, apple puree, cherry puree with the following ratio of components by mass: granulated sugar 74.3 molasses 14.3 apple puree 11.3 cherry puree 0.1.

Claims (5)

The formula of the invention 1. A method of making fondant candies, which includes the manufacture of cases from candy milk fondant mass and glaze for covering the cases, which is characterized by the fact that during the manufacture of the case, candy fruit fondant mass is added to the candy milk fondant mass, while the candy milk fondant mass is the outer layer body, and candy fruit fondant mass - the inner layer, with their following ratio, mass. 90: with candy milk fondant mass 55-65 candy fruit fondant mass 35-45, "c) and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, wt. 90 F case 76-80 "I glaze 20-24. (at) with 2. The method according to claim 1, which differs in that the candy milk fondant mass is made from milk fondant, vegetable fat, "Creamy" flavoring with the following ratio of components, wt. 90: milk lipstick 91.9-93.9 « vegetable fat 6.0-8.0 - flavoring "Creamy" 01. c Z. The method according to claim 2, which differs in that the milk lipstick is made from granulated sugar, molasses, milk thickened with sugar in the following ratio of components, mass 90: n granulated sugar 59.8-62.8 molasses 7A-10A and) condensed milk with sugar 28.3-31.1. 4. The method according to claim 1, which differs in that the candy fruit fondant mass is made from fruit fondant (Se), vegetable fat, citric acid, "Cherry" flavoring, red dye at the following 50 ratio of components, by weight. 90: fruit lipstick 92.7-94.7 vegetable fat 5.0-7.0 citric acid 02 Сс-Е 55 flavoring "Cherry" 01 red dye 0.006. 5. The method according to claim 4, which differs in that the fruit lipstick is made from granulated sugar, molasses, apple puree, cherry puree with the following ratio of components, mass. 90: 60 granulated sugar 72.8-75.8 molasses 12.8-15.8 apple puree 9.8-12.8 cherry puree 0.1. b5 Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 9, 15.09.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - "c) Fo" (22) - with ;" se) sh» se) at 50 Su; 60 b5