LT4016B - Method for manufacture of confectionery filling - Google Patents

Abstract

This invention applies to confectionery, firstly the production of sweets. In order to change the spice and artificial ether additives in the production of the sweets, a jam of quince (cydonia), which is mixed with components to a ratio in %: sugar 60-65, syrup of glucose 8-10, jam of quince 25-30, pectin 0.4-0.6, buffer salt 0.34-0.38, water, the quantity of which comprises 16-20% of the total mass of the components. After the sugar dissolves, the mass is boiled for 20-30 minutes to a temperature of 105-106 degrees Celsius and filtered, then boiled again for 5-10 minutes, to a temperature of 112-116 degrees Celsius. The mixture of the components is prepared in two stages. Pectin and buffer salt are mixed with 19-21% of the quantity of the sugar and infused by water, the quantity of which comprises of 45-55% of the total mass of pectin sugar, the sugar is dissolves by stirring. The rest of the sugar and the quantity of jam of quince and water are heated to 80-85 degrees Celsius, till the sugar dissolves.

Description

BACKGROUND OF THE INVENTION The invention relates to the field of confectionery production of the food industry - the production of candy fillings.

Various fruit purees, which are mixed with additives such as fruit peel crumbs, are widely used in the production of candy fillings [JP 3 - 52943; A23G3 / 00 (9/9/13) 1. These additives give the candy its characteristic, flavor, color, and aroma. However, spices and essential additives are still added to the puree.

There is a known technology for making fillings, When mixtures of various fruit purees are used [WO 90/00864; A23L2 / 08 (02/08/08). Such a product can be used not only as a filling, but also as a Concentrate for making beverages.

The closest analogue of the patented technology is the Lithuanian standard 4570-73. The recipe according to this standard consists of the following Components: 19 - 25 / fruit puree, 60

- 90 / sugar, 4 - 6 / glucose syrup; 1,2 - 1,6 / citric acid, 1,2 - 1,6 / pectin; 0.2 - 0.4 / buffer salts (e.g. disodium phosphate) and 0.03 - 0.04 / etheric essences. The components are filled with water 20 - 25 / w / w and heated until melted sugar is then boiled and filtered.

The common disadvantage of this and other production technologies mentioned above is that spices and artificial essential additives are needed.

These disadvantages are avoided by the use of quail (Cydonia puree) in the manufacture of sweets.

- 0.66 / tanning and aromatic substances, which fill special supplements [L.SK1iarevsKis. Healing properties of food plants. V.: Chief Encyclopedia, 1985. P. 132, 133 pp.].

The patented preparation of Quince puree fillings comprises the following Component Quantity /: sugar 60-65, glucose syrup 8-10, quince puree 25-30, pectin 0.4-0.5, buffer salts 0.34-0.38. The components are filled with water at 16-20 / wt total weight and dissolved in sugar. After the sugar has been dissolved, it is boiled for 20-30 minutes at 105-108 ° C, then filtered and re-boiled at 5-10 mm at 112-116 ° C.

o

Dissolves sugar in two steps. In the first ei .'- Re pekiirią. s »

- 21X total sugars and buffer salt, filled with water 45 - 55 / total weight of these components and mixed until the sugars are dissolved.

In the second step, mix the rest of the sugar with the prescribed amount of quince puree and water and heat at 8 ° C to 85 ° C until the sugar is dissolved. Both mixtures are mixed and

- Boil for 30 min at 112 '- 116 ° C, add glucose syrup at the end of boiling and filter.

Approximate quantities of material per tonne of stuffing produced. A general example.

the table shows the mass of the filling made from approximately one tonne of materials.

Example 1 Table

The name of the components

K i k

K i eRis kg

Dry matter

7th

Sugar 60.00 - 65 665 720 Π 0 ί J O 4 i U * + - 99.86 Glucose syrup 8am - 10 90 110 75 , 00 80.00 Puree puree 2 5.00 - 30 275 330 8th , 00 - 15.00 Pectin 0.4 - 0.6 5 7th 90 , 00 - 95.00 Buffer salt 0.34 0, i 8 3.7 - 4.2 35 , 00 - 50.00 Total 1038.7- ' i 1 71, 2 First of all l26 - 151 kg sugar sum i this with 5 - 7: kg pectin,

add 59 * 87 liters of water at 14-18 ° C and add

3.7 - 4.2 kg of buffer salt such as sodium lactate. The mixture is stirred until the sugar swells.

The remaining 539 - 569 Kg of sugar is mixed with 108 - 140 liters of water at 14 - 18 ° C, 275 - 330 kg of quince puree is added and heated to 80 - 85 ° C until the sugar is dissolved, then added to the sugar pectin solution.

jr F0 boils at 105 - 108 ° C for 30 min. At the end of cooking, add 90 - 110 kg of glucose syrup and filter the resulting mass, then boil again at 112 - 116 ° C for 5 - 10 minutes. Yield 800 850 kg.

• D

Example 2 (Minimum quantities of substances) is given in the table in Table £

C omponents C HECKS KieKis Dry name V /. Kg materials Z Sugar 50 665 99.84 Glucose syrup 8th 90 / 5.00 Puree puree 25th 278 8.00 Pectin 0.4 5 90.00 Buffer salt 0.34 3.7 35.00

Altogether

1040.74 temperature water and adds 3.7 Kg of buffer salt. Stir the mixture until cuKrus swells. After mixing 539 Kg of sugar with 14 ° C water, add 275 Kg of quince puree and heat to dissolve the cuKrus, add sugar and pectin mixture to boiling temperature of 105 ° C for 20 min. of the syrup, filter the resulting mass, then boil again at 112 ° C for 5 min. filling yield 802.8 Kg.

Example 3 (average amounts of substances are given in Table 3).

Table of contents of Materials

Components

P 3 V 3 G 1 Π 1 ΓΓί 3 £

C HECKS

/.

C HECK Dry

Kg of materials

7th

Sugar 63 698 99.85 Glucose syrup n • i 100 78.00 Puree puree 27th 300 1,00 Pectin s 0, 5 6th 9 2.0 0 Buffer salt 0.36 4 40.00

altogether

1108

140 Kg of sugar is added to 5 kg of pectin, temperature water and 4 kg of buffer salt. Blend until the sugar is dissolved. The remainder of the 558 kg of sugar is mixed with the puree and heated at 83 ^V until the sugar is dissolved. The sugar pectin mixture was then added, stirred and refluxed at 105 ° C for 25 min. At the end of cooking, 108 kg of glucose syrup was added.

6 ° C

Filter the resulting mass, then boil again for 7 min

At C.

, makes it to the entrance;

36.6 kg,

Example 4 (Maximum nut content). Substance quantities are given in Table 4, Table

Component Quantity Quantity Dry Pavadmima s Z. kg material

Z

Sugar 65 720 9 y, 86 Glucose syrup 10th 1 10 88.00 Puree puree 30th 330 15.00 Pectin 0.6 7th 95.00 Buffer salt 0.38 4.2 50.00

Total

151 kg of sugar is mixed with 7 kg of pectin and 87 liters of water at IS ^ C are added, 4.2 kg of buffer salt is added, until the sugar is dissolved. The remaining 569 kg of sugar is mixed with 140 liters of water at 18 ° C, 330 kg of quince puree is added and heated to 85 ° C until the sugar is dissolved. Then add the sugar and pectin mixture, mix and boil for 30 min to 108 ° C. At the end of cooking, 110 kg of glucose syrup was added, the resulting mass was filtered, then refluxed again at 116 ° C for 10 minutes, yielding 844.5 kg.

Essential oil in candies gives the candy a mild aroma and a sour taste.

Claims (3)

Definition of the Invention 1, Bud For making pastry fillings by mixing fruit puree with sugar pectin, water, glucose syrup and buffer salt, dissolving sugar and boiling in a puree made from quince (Cydonia) fruit mixed with components Z: sugar 60 - 65, glucose syrup 8 to 10, quince puree 25 to 30, pectin 0.4 to 0.6, buffer salt 0.34 to 0.38, water 16 to 20 / weight of the components, first dissolves the sugar and 20. - Boil for 30 minutes to 105 - 108 ° C, then boil again at 112 - 116 ° C for 5-10 minutes. 2. The method according to p. characterized by mixing the pectin and buffered salts with 19 to 21 / total sugar content and water to 45 to 55 /% total pectin and sugar by mixing the sugar while the remainder of the sugar is mixed with the preserved quince puree and water and heated 80 to 85 ° C until the sugar is dissolved « 3. A method of 1 to 2 P. characterized in that the two mixtures are mixed with the dissolved sugar and boiled for 20 to 30 minutes at 105 to 10fc, and the glucose syrups are added before filtration, before filtration.