RU82087U1 - CANDY - Google Patents

Abstract

The utility model relates to the confectionery food industry and can be used in the manufacture of confectionery. The candy contains a glazed body made of a material based on fondant creme brulee with a filling made of a syrupy candy mass. The composition of the syrupy candy mass for the filling contains molasses, fat component, cognac, rectified ethyl alcohol, edible salt, emulsifier, flavoring, granulated sugar, and the composition of the material based on creme brulee lipstick for the body contains sugar, molasses, milk condensed, whole, edible salt, fat component, sorbitol, Cream-Brulee flavor. This ensures the expansion of the arsenal of means of products for this purpose, with an increased shelf life of products, improving organoleptic properties. 1 n.p. and 5 s.p. crystals, 4 tab.

Description

The utility model relates to the confectionery industry, namely to sweets with filling, based on fondant.

Known glazed candy with filling, the body of which is made of material based on candy lipstick mass. The candy fondant is made on the basis of sugar fondant and additionally contains butter, milk powder, aromatic substances, ethyl alcohol, extruded cereal product. RU 2105493 6 A23G 3/00 1998.02.27

However, the material based on candy fondant contains a sufficiently large amount of butter, and to give the material the rheological properties necessary for extrusion molding, it contains the product of extrusion of cereals to bind moisture and fat, making it possible to place the filling inside the body. A material made from such a composition does not contribute to the stable shape of the product bodies; as a result, the bodies crumble during storage. In addition, the products do not have sufficiently good taste properties.

Known chocolate-glazed candy with a filling, the body of which is made of a material based on candy fondant containing granulated sugar, molasses, sweet whey whey, vegetable fat, alcohol, cognac, condensed milk, whole, Vanilla flavoring. made of fruit and berry filler. RU 2306711 A23G 3/36 2007.09.27.

However, the material from the candy fondant for making the body of the product contains alcohol and cognac, which give an unusual taste to the fondant, but when stored on the surface layers of the body of the product, the alcohol evaporates, due to which the products get quickly stained and their quality decreases. The use of cheese whey, along with condensed milk gives the candy a milky taste, and the use of fruit and berry filling filling also limits the range of products for this purpose in terms of taste.

A confectionery product in the form of a glazed case with a filling is known. In this case, the body is made in the form of a hollow sleeve made of a material that is chocolate or caramel or flour mass, and the filling is made of a material based on sugar syrup, including edible salt, fat component, aromatic and alcohol-containing additives. RU 2170028 7 A23G 3/00 2001.07.10.

However, the case in the form of a sleeve made of chocolate mass, caramel mass or flour mass has a fairly solid structure, and the filling of the data

products contains a sufficiently large amount of salt (more than 5% by weight of the filling), which gives them a salty taste and thereby limits the scope of use of the products.

Sweets of the Slavyanka confectionery factory are known (see the website www.slavjanka.ru/catalog containing a fondant case filled with soft caramel (Velor candy) or cream jelly (Babylon candy).

Closest to the claimed utility model is the products of the Sormovskaya confectionery factory (see the website www.konditerexpress.ru/ catalog), namely the Zemlyanichka candy made from a material based on fondant creme brulee. With filling made from soft caramel mass with the addition of condensed milk.

However, the filling made of soft caramel mass with the addition of condensed milk has a pronounced viscous characteristic that does not always satisfy consumers, but also has a pronounced milk taste, which limits the range of products for this purpose in terms of taste.

The inventive utility model solves the problem of expanding the arsenal of means of products for this purpose, namely the creation of sweets, based on fondant with a syrup-like filling, with improved organoleptic properties.

The technical result achieved by the implementation of the claimed utility model is to improve the consumer properties of sweets, due to the properties of the materials from which the body of sweets with filling is made, while maintaining the shape of the product during the entire storage period.

This is achieved by the fact that in a candy, which is a body made of a material based on fondant creme brulee with a filling, according to the claimed utility model, the filling is made of a syrup-like candy mass.

Moreover, in a candy, the composition of the syrup-like candy mass for filling may contain components at the following ratios in wt.%:

Syrup 52.46-54.58 Fat component 8.78-8.91 Cognac 5.35-5.73 Rectified ethyl alcohol 1.78-1.99 Salt 0.35-0.37 Emulsifier 0.35-0.37 Flavoring 0.2 Granulated sugar rest

Moreover, in the candy, the composition of the material based on the fondant of creme brulee may contain components at the following ratios in wt.%:

Granulated sugar 39.55-42.70 Syrup 7.84-9.42 Condensed milk, whole 27.98-29.67 Salt 0.23-0.25 Fat component 2.12-2.96 Sorbitol 0.36-0.42 Fragrance "Creme Brulee" 0.20 Water rest

Moreover, in a candy, the composition of the syrup-like candy mass for performing the filling as an emulsifier may contain phosphatides-phospholipids.

At the same time, in the candy, the composition of the syrupy candy mass for performing the filling as a flavoring may contain — flavoring “Bailey” or flavoring “Campari” or flavoring “Latte Macchiato” or flavoring “Tiramassu”.

At the same time, in candy, the composition of the material based on the fondant of creme brulee as a fat component may contain the butter substitute "Ecolact".

The essence of the utility model is illustrated by examples 1-8 of the preparation of products.

Comparative analysis with the prototype showed that the claimed candy differs in the material of which the filling is made and the material based on the fondant of creme brulee. The material based on creme brulee lipstick contains sorbitol, which helps to retain internal moisture in the fondant mass, due to which there is an improvement in the structure of the material, namely, an increase in its softness and plasticity with a mild chewing effect. At the same time, the material is well formed and, in combination with a syrup-like filling, gives new organoleptic properties to sweets made from these materials. Moreover, the presence of sorbitol and molasses in the material based on fondant creme brulee helps preserve consumer properties throughout the entire shelf life.

A filling made from the claimed components is a syrupy mass with a moisture content of 13.28-17.28 %%. The combination of a plastic fondant with a syrup-like filling with alcohol-containing components allows you to get products with new organoleptic properties, namely with a new original taste, expanding the range of products with a body - filling in lipstick.

To obtain sweets use the recipe for sweets "Nastena-sweetened."

Candies are prepared as follows: to make a material based on cream of brulee lipstick, a mixture of water, sugar, molasses, fat component, salt, condensed milk, whole milk is placed in a cooking apparatus and boiled to a temperature of 104-106 ° C. Upon reaching this temperature, the mass is pumped into the storage tank, in which the temperature is kept at 93-97 ° C using a heat exchanger and the mass is languished for 60-90 minutes. Then the mass is pumped to the digester. In the cooking apparatus, the mass is additionally boiled to a temperature of 117-119 ° C. The boiled mass is placed through a steam separator on a cooling drum, and then in a whipping machine. The temperature on the drum and in the whipping machine is maintained at 6-10 ° C. Then the lipstick is placed in a second whipping machine, in which the temperature is maintained at 75-85 ° C. The finished fondant mass is pumped into the storage tank, in which the temperature is maintained at 83-87 ° C. From the storage tank, the fondant is fed to a mixer, to which sorbitol, a flavoring agent, is added. The compositions for examples of specific performance of fondant for candy body are given in table 1.

At the same time, the preparation of the filling is carried out, for which the components are mixed: granulated sugar, molasses, butter substitute. The resulting mixture is boiled to a temperature of 114-116 ° C and pumped into an intermediate tank. Then the mass is placed in a mixer, where the temperature is maintained at 79-81 ° C, to which added rectified ethyl alcohol, cognac, phosphatides-phospholipids, salt and the corresponding flavoring agent are added. The resulting filling has a syrupy consistency with a moisture content of 13.28-17.28%. The compositions for examples of specific performance of the material for the filling are given in table.2.

The candy bodies are molded on a casting machine. To do this, the prepared candy mass for the casings is loaded into one loading funnel, and the prepared filling is loaded into another funnel. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with cases molded into starch cells are cooled at a temperature of 14 ± 20 ° C and glazed with chocolate in the amount of 20-25 wt.% Of the total mass of the candy body. Organoleptic and physico-chemical properties are given in tables 3, 4.

Table 1. No. Components The composition of fondant, in wt.% one 2 3 four 5 one Granulated sugar 39.55 41.15 42.70 39.55 42.70 2 Syrup 9.42 8.23 7.84 9.42 7.84 3 Whole condensed milk 29.67 28.82 27.98 29.67 27.98 four Food salt 0.25 0.23 0.24 0.25 0.23 5 Butter substitute 2.12 2.43 2.96 - - Vegetable fat - - - 2.12 2.96 6 Sorbitol 0.42 0.39 0.36 0.42 0.36 7 Fragrance "Creme Brulee" 0.20 0.20 0.20 0.20 0.20 8 Water 18.37 18.55 17.72 18.37 17.73

Table 2. No. Components The composition of the material for the filling, in wt.% one 2 3 four 5 6 7 8 one Syrup 52,46 54.58 52,46 54.58 52,46 54.58 52,46 54.58 2 Butter substitute 8.91 8.78 8.78 8.91 8.78 8.91 8.78 8.91 3 Cognac 5.73 5.35 5.73 5.35 5.35 5.73 5.73 5.35 four Rectified ethyl alcohol 1.78 1.99 1.99 1.78 1.99 1.78 1.78 1.99 5 Salt 0.35 0.37 0.37 0.35 0.37 0.35 0.35 0.37 6 Phosphatides-phospholipids 0.35 0.37 0.35 0.37 0.37 0.35 0.37 0.37 7 Fragrance: Bailey's 0.2 0.2 - - - - - - Campari - - 0.2 0.2 - - - - Latte Macchiato - - - - 0.2 0.2 - - Tiramisu. - - - - - - 0.2 0.2 8 Granulated sugar 30.22 28.36 30.12 28.46 30.48 28.1 30.33 28.23

The following raw materials can be used for the manufacture of products: granulated sugar - GOST 21-94; food salt - GOST R 51574-2000; chocolate coating - OST 10-260-2000; drinking water - GOST R 51232; condensed milk, whole - GOST 2903-78; molasses - GOST 52060-2003; phosphatides -phospholipids TU9146-006-00371185-93; butter substitute "Ekolact" TU 9141-019-57710951-2005; cognac - GOST R 51618-2000; rectified ethyl alcohol - GOST R 51652-2000; sorbitol - SanPiN 2.3.2. 1078-01; flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; vegetable fat GOST 28414-89.

Example 1. Candies are prepared as follows: first, the fondant mass of creme brulee is obtained. To obtain the use of composition 2 of table 1. Getting fondant cream Brulee.

A mixture of 132.95 kg (18.55 wt.%) Water, 295.0 kg (41.15 - wt.%) Granulated sugar, 17.42 kg (2.43 wt.%) Butter substitute Ecolact ", 206.61 kg (28.82 wt.%) Whole condensed milk, 1.65 kg (0.23 wt.%) Edible salt, placed in a cooking apparatus and boiled to a temperature of 104 ° C. Upon reaching this temperature, the mass is pumped into a storage tank, in which a temperature of 93 ° C is maintained using a heat exchanger. At this temperature, the mass is subjected to languishing for 90 minutes, and then pumped to the digester, where it is further boiled to a temperature of 119 ° C. The boiled mass is placed through a steam separator on a cooling drum, and then in a whipping machine. The temperature on the drum and in the whipping machine is maintained at 10 ° C. Then the lipstick is placed in a second whipping machine, in which the temperature is maintained at 75 ° C. The finished fondant mass is pumped into the storage tank, in which the temperature is maintained at 87 ° C. From the storage tank, the fondant is fed into the mixer, to which 2.8 kg (0.39 wt.%) Sorbitol, 1.43 kg (0.2 wt.%) Of the cream - brulee flavor are added.

The filling is prepared according to composition 2 of Table 2. To do this, boil 63.37 kg (28.36 wt.%) Sugar and 129.60 kg (54.58 wt.%) Molasses with 0.88 kg (0.37 wt.%) Salt added to the resulting sugar syrup, at the end of boiling, 4.73 kg (1.99 wt.%) of rectified ethyl alcohol, 12.7 kg (5.35 wt.%) of cognac, 0.88 kg (0.37 wt.%) of phosphatides are added to the mass phospholipids, 20.85 kg (8.78 wt.%) butter substitute, and 0.48 kg (0.2 wt.%) flavor. The resulting filling has a syrupy consistency with a moisture content of 13.28%. Examples of specific materials for the filling are given in table.2.

Ready-made candy masses for the body and the filling are automatically fed into the funnels of the casting machine, the filling is fed into one funnel, and the fondant is fed into the other. After that, the candy mass from the casting funnel is dosed into wooden trays filled with starch, with stamped cells. Trays with bodies molded into starch cells stand and cool to a temperature of 14-34 ° C.

After that, the body is glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets. Organoleptic and physico-chemical properties of sweets are given in tables 3, 4.

Example 2. Candies are prepared analogously to example 1. To obtain fondant, use the composition 1 of table 1, and to obtain the filling use composition 1 of table 2.

Cases are glazed with chocolate in an amount of 20 wt.%

Organoleptic and physico-chemical properties of sweets are given in table 3, 4

Example 3. Candies are obtained analogously to example 1. To obtain fondant, composition 3 of table 1 is used, and to obtain the filling, composition 3 of table 2 is used. The organoleptic and physico-chemical properties of candies are given in tables 3, 4

Example 4. Candies are prepared analogously to example 1. To obtain fondant, composition 4 of table 1 is used, and to obtain the filling, composition 4 of table 2 is used. Candy bodies are glazed with chocolate icing in an amount of 25 wt.%

Organoleptic and physico-chemical properties of sweets are given in table 3, 4

Example 5. Candies are prepared analogously to example 1. To obtain fondant, composition 5 of table 1 is used, and to obtain the filling use composition 5 of table 2. Candy bodies are glazed with chocolate icing in an amount of 25 wt.%

Organoleptic and physico-chemical properties of sweets are given in table 3, 4

Example 6. Candies are obtained analogously to example 1. To obtain fondant, use the composition 1 of table 1, and to obtain the filling use composition 6 of table 2

Cases of sweets are glazed with chocolate icing in an amount of 20 wt.%.

Organoleptic and physico-chemical properties of sweets are given in tables 3, 4.

Example 7. Candies are obtained analogously to example 1. To obtain fondant, use composition 2 of table 1, and to obtain the filling use composition 7 of table 2.

Cases are glazed with chocolate in an amount of 20 wt.%

Organoleptic and physico-chemical properties of sweets are given in table 3, 4

Example 8. Candies are obtained analogously to example 1. To obtain fondant, use composition 3 of table 1, and to obtain the filling use composition 8 of table 2

Cases of sweets are glazed with chocolate in the amount of 25 wt.%

Organoleptic and physico-chemical properties of sweets are given in tables 3, 4.

Table 3. Name of indicator Confectionery Feature Taste and smell a gentle and harmonious taste of the combination of fondant cream of brulee, with a mild chewing effect and with a delicate taste of syrup filling enhanced by exquisite bitterness of cognac and flavored with the corresponding flavor. The form It can be any. Surface Chocolate glaze surface. Color Matching Chocolate Glaze Structure and Consistency The consistency and structure of the body resembles a cream

a gentle, soft mass, when chewing with a mild chewing effect, it dissolves well in the mouth. Syrupy filling consistency Shelf life 6 months

Table 4 Example No. Name of indicator Moisture contents, % Density, kg / cm ³ Filling Fondant Fondant Filling one 13.28 9.0 1.30 1.25 2 15.00 10.0 1.25 1.30 3 14.90 7.0 1.35 1.28 four 15.28 11.0 1.3 1.28 5 17.0 10.0 1.25 1.25 6 17.28 11.0 1.35 1.35 7 14.9 9.0 1.30 1.25 8 13.28 10.0 1.30 1.28

From table 4 it follows that the moisture content of the filling is greater than that of fondant, and the densities are the same. At the same time, the filling does not penetrate the fondant, does not flow, and the body of sweets retains its shape and organoleptic properties well throughout the entire storage period (6 months).

Thus, the claimed utility model allows you to get sweets made of materials based on fondant creme brulee with a syrup-like filling with improved organoleptic properties, increased shelf life, which expand the assortment of sweets with a body - filling in lipstick.

Claims (6)

1. Candy, which is a glazed casing made of material based on fondant creme brulee with a filling, characterized in that the filling is made of a syrupy candy mass. 2. Candy according to claim 1, characterized in that the composition of the syrup-like candy mass for performing the filling contains components in the following ratio, wt.%: Syrup 52.46-54.58 Fat component 8.78-8.91 Cognac 5.35-5.73 Rectified ethyl alcohol 1.78-1.99 Food salt 0.35-0.37 Emulsifier 0.35-0.37 Flavoring 0.2 Granulated sugar Rest 3. The candy according to claim 1, characterized in that the composition of the material based on the fondant of creme brulee for the execution of the body contains components in the following ratio, wt.%: Granulated sugar 39.55-42.70 Syrup 7.84-9.42 Condensed milk, whole 27.98-29.67 Salt 0.23-0.25 Fat component 2.12-2.96 Sorbitol 0.36-0.42 Fragrance "Creme Brulee" 0.20 Water Rest 4. Candy according to claim 2, characterized in that the composition of the syrup-like candy mass for performing the filling as an emulsifier contains phosphatides-phospholipids. 5. Candy according to claim 2, characterized in that the composition of the syrup-like candy mass for filling as a flavoring contains Baileys flavoring, or Campari flavoring, or Latte Macchiato flavoring, or Tiramassu flavoring. 6. Candy according to claims 2 and 3, characterized in that the composition of the material based on creme brulee as a fat component contains a substitute for butter "Ekolakt" or vegetable fat.