RU92302U1 - PASTRY - Google Patents

Abstract

1. A confectionery product in the form of a three-dimensional figure, consisting of a case coated with glaze, which contains a shell taken in a certain ratio, made of at least one flat section and made of plastic candy mass selected from the group comprising plant components, fondant, praline, cream, and located in the shell filling made from a mass selected from the group of: whipped, fruit, praline, milk, jelly, characterized in that the shell and filling are taken in the ratio, wt.%: shell and 82-84, the filling is 16-18, while the shell is spherical or ellipsoid, the filling is made of a mass selected from the group: nut or cream, and the elements of the confectionery are in the following ratio, wt.%:! Shell65-66Fill13-14Iglaze20-22! 2. Confectionery product according to claim 1, characterized in that in the preparation of a plastic candy mass selected from the group containing a plant component, fruits and / or nuts are used. ! 3. Confectionery product according to claim 2, characterized in that, for example, prunes, apricots and the like are used as fruits. ! 4. Confectionery product according to claim 2, characterized in that peanuts, hazelnuts, almonds, coconuts and others are used as nuts. ! 5. Confectionery product according to claim 1, characterized in that decorative relief patterns are applied to the body coated with glaze. ! 6. Confectionery product according to claim 5, characterized in that the decorative relief patterns are made of chocolate glaze. ! 7. Confectionery product according to claim 1, characterized in that a coating layer is applied to the body coated with glaze. ! 8. Confectionery product according to claim 7, characterized in that

Description

The inventive utility model relates to the food industry, namely, to the confectionery industry, and can be used in the manufacture of sweets.

The prior art is known candy, glazed with chocolate icing, containing a body made of candy mass, inside of which is filled, while the candy mass contains rectified ethyl alcohol, cognac, a component based on whey, fatty component, vanilla flavor. The candy mass additionally contains milk lipstick with cocoa powder, as a whey-based component - dry milk whey, as a fat component - a cocoa butter substitute, and as a filling - a stretching milk mass made from molasses, whole condensed milk, butter cream, food salt, bioinvert, vanillin and hazelnut kernels crushed in the following ratio of components, wt.%:

Milk lipstick 27.98-29.18 Syrup 12.89-14.09 Whole condensed milk 11.64-13.06 Dry milk whey 8.68-10.24 Cocoa Butter Substitute 3.92-5.16 Hazelnut kernel crushed 3,58-5,09 Butter 2.18-2.96 Rectification ethyl alcohol 0.4-0.5 Cognac 0.25-0.37 Food salt 0.13-0.15 Fragrance "Vanillin" 0.05-0.08 Bioinvert 0.02-0.04 Vanillin 0.01-0.04 Chocolate glaze rest,

wherein the milk lipstick for making candy mass contains granulated sugar, molasses, cocoa powder, whole condensed milk and water in the following ratio of components, wt.%:

Sugar 40.79-44.43 Whole condensed milk 22.12-23.42 Syrup 5.98-7.26 Cocoa powder 3.97-4.01 Water rest

(see patent for the invention No. 2366258 "Candy", filing date 25.12.2007, published 10.09.2009).

The closest in technical essence is a confectionery product containing a case, comprising a shell in the form of a three-dimensional geometric figure with one at least a flat section, and made of a material representing a plastic candy mass capable of forming a shell, and also located in the shell filling, while the shell and filling in the finished confectionery product are in the ratio, wt.%:

Shell 60-80 Filling 20-40.

The shell can be made of a plastic candy mass selected from the mass group: containing plant components, for example, fruits and / or nuts, as well as fondant, praline, cream candy masses. In addition, the shell can be made with a coating placed on the outer surface of the shell made of chocolate, white or chocolate milk glaze, or contain on the surface a layer of topping made of crushed walnut or coconut.

The filling is made from a mass selected from the group: whipped, fruit, praline, milk jelly (see utility patent No. 80097 “Confectionery”, filing date 12/12/2007, published 01/27/2009).

The disadvantages of the known model is the instability of the shape of the body, easily destroyed not only during transportation and shock loads, but also during storage, as well as the deformation of the body, not protected by a layer of glaze, and the formation of cracks in it, from which the filling is released, which leads to a decrease in consumer properties confectionery. This, in turn, affects the shelf life.

In addition, the limited choice of groups of confectionery masses used for the manufacture, in particular, for the manufacture of filling, which leads, in turn, to limit the range of products.

The technical result, the solution of which is claimed by the claimed utility model, is to increase the stability of the shape of the confectionery product during its production and storage, as well as expanding the range of confectionery products while ensuring its high organoleptic characteristics and original taste.

This result is achieved by the fact that the confectionery product in the form of a three-dimensional figure consists of a case coated with glaze, which contains a shell taken in a certain ratio, made of at least one flat section, and made of plastic candy mass selected from the group: vegetable components, fondant, praline, cream, and the filling located in the shell, made of a mass selected from the group: whipped, fruit, pralines, milk, jelly, according to the utility model, the shell and Achinka is taken in the ratio, wt.%: the shell is 82-84, the filling is 16-18, while the shell is spherical or ellipsoid, the filling is made from a mass selected from the group: walnut or cream, and the elements of the confectionery are in the following ratio , wt.%:

Shell 65-66 Filling 13-14 Glaze 20-22.

On the case, covered with glaze, decorative relief patterns made of chocolate glaze can be applied.

In addition, a layer of sprinkling made, for example, from crushed walnut, coconut flakes, as well as wafer crumbs, exploded cereals, in particular rice, a mixture of powdered sugar and cocoa powder, roasted crumbs, small dragees, can be applied to a confectionery product Nonparelle, etc.

No technical solutions matching the totality of the essential features of the claimed utility model have been identified, which allows us to conclude that the claimed utility model meets such a patentability condition as “novelty”.

The patentability condition "industrial applicability" is confirmed by the example of a specific implementation of the claimed device.

The utility model is illustrated by drawings, where

figure 1 - confectionery with a shell made of at least one flat area;

figure 2 - confectionery with a spherical shell;

figure 3 - confectionery with an ellipsoidal shell.

The inventive utility model is a three-dimensional figure containing a housing, which consists of a shell 1 and a filling 2 placed therein. The housing 1 is covered with chocolate icing 3. The shell 1 can be made with at least one flat section, either spherical or ellipsoid .

The structural elements are interconnected in the following ratio, wt.%:

Shell 65-66 filling 13-14 glaze 20-22

while the shell and filling are taken in the ratio, wt.%:

shell 82-84 filling 16-18.

The case is made of plastic material, which is a candy mass. For the manufacture of the shell 1 use a mass selected from the group: containing plant components, for example, fruits and / or nuts, fondant, praline, cream. As fruits used, for example, prunes, apricots and others. As nuts, for example, peanuts, or hazelnuts, or almonds, or coconut (coconut flakes), etc. are used.

The preparation of the filling 2 is carried out using a mass selected from the group: whipped, fruit, praline, milk, jelly, as well as cream and nut.

On the layer of glaze 3 can be applied decorative relief patterns made, for example, of chocolate mass.

In addition, a coating layer may be applied to the glaze, made, for example, from crushed walnut, coconut flakes, as well as wafer crumbs, exploded cereals, in particular rice, a mixture of powdered sugar and cocoa powder, roasted crumbs, small dragees " Nonparelle ", etc.

The following ingredients are used to make a confectionery: chocolate icing OST 10-093-87; chocolate coating TU 9125-005-13388514-03; dried prunes Contract No. 001/2009 of 03/10/2009; peanuts (beans) Contract No.ASG 99274 dated 03.25.1999 China; cocoa powder TU 9125-001-54031712-03; starch syrup GOST R 52060-2003; granulated sugar GOST 21-94; vegetable fat TU 9142-027-13870642-2006; whole condensed milk with sugar GOST 2903-78; agar State Registration Certificate No.

01/01/10.009. U.000645.10.08; dry egg white GOST 30363-96; food citric acid Contract No. 01 / CA China; White Chocolate flavoring; State Registration Certificate No. 77.99.27.9.U.5833.11.04; sorbic acid; State registration certificate No. 77.99.26.9.U.9357.8.05; bioinvert Certificate of state registration No. 78.01.10. U000831.12.08; chocolate for molding OST-10-260-2000; dried apricots, dried; Contract No. 37 of 08/11/2008 Turkey; honey - GOST - 19792 - 01; coconut flakes Contract No. 01419 / TI-SC / X / 2005; powdered milk GOST 4495-87; vanillin Certificate of state registration No. 77.99.27.9.U.2680.3.09; GOST R 51618-2000 cognac; Almonds Contract No. 5082 of March 19, 2009; Hazelnut GOST 16834-81.

Examples of specific performance.

Example 1

For the manufacture of confectionery using the recipe for candy "Niagara".

When preparing a plastic mass for the shell, dried prunes are used, which are pre-sorted, washed, dried and ground in an electric meat grinder. Cranked prunes are loaded into the bowl of a whipping machine, mixed thoroughly at low speeds, and then cocoa powder, crushed nuts, which use peanuts, or hazelnuts, or almonds or others, molasses, pre-melted vegetable fat and sorbic acid, are successively added. All thoroughly mixed until a homogeneous mass.

The proportion of ingredients in the prepared plastic mass is, wt.%:

Prunes 84.8 Roasted peanut kernels (or hazelnuts or almonds) 6.8 Cocoa powder 3.9 Syrup 2,4 Vegetable fat 2.0 Sorbic acid 0.1

Mass fraction of solids - 77.9 ± 3.0%.

To prepare the filling, the whipped mass, agar-sugar-syrup syrup is prepared in an open digester. Dry agar is pre-soaked in cold water. Water is poured into an open digester equipped with steam heating, the total amount of which is 50% by weight of the loaded sugar, soaked agar is added. The mass is mixed and heated with steam until the agar is completely dissolved, while the vapor pressure in the system does not exceed 2 kgf / cm ² .

After dissolving the agar, the required amount of granulated sugar is introduced, dissolved, the mass is brought to a boil, after which molasses is added. The syrup is boiled to a solids content of 79%, while the pressure of the heating steam in the digester is 3-4 kgf / cm ² . The finished agar-sugar-syrup syrup is poured into an intermediate container and cooled to a temperature of 85-86ºC.

Dry egg white is loaded into a whipping machine and churned for 5-7 minutes until a stable foam is obtained. Without stopping churning, add chilled agar-sugar-syrup syrup, citric acid, White Chocolate flavoring, sorbic acid and bio-invert, after which a pre-prepared cream consisting of vegetable and condensed milk fat is laid in small portions as quickly as possible. Churning is stopped after the cream is fully mixed in the churned mass.

Mass fraction of ingredients in the filling is, wt.%:

Sugar 37.0 Syrup 18,4 Vegetable fat 16.3 Condensed Whole Milk with Sugar 11,2 Agar 0.6 Dry egg white 0.8 Citric Acid 0.1 Fragrance "White Chocolate" 0.1 Bioinvert 0.04 Sorbic acid 0.08 Water 15.38.

Mass fraction of solids in the filling 82.0 ± 2.0%, density - 0.6 g / cm.

The formation of the confectionery is as follows.

The fruit mass is loaded into two funnels intended for the shell and located at the edges of the molding machine, and the whipped mass is loaded into the funnel intended for the filling and located between the funnels for the fruit mass. Fruit mass and filling are captured by corrugated rolls, pass through the holes of the matrix, forming the body of the confectionery product, and are fed to the sheets. Sheets with molded products are installed on shelving racks and sent for drying, carried out within 8-12 hours. After drying, the semi-finished products are coated with chocolate icing, due to which the finished confectionery product has a longer shelf life, improved appearance and acquires enhanced taste characteristics. When glazing, the temperature of the chocolate glaze is 29-32 ° C. After applying a layer of glaze, the confectionery product is cooled at a temperature of 7 ± 3ºC. Cooling time - at least three minutes.

The percentage mass ratio in the finished product is, wt.%:

Shell 65-66 Filling 13-14 Chocolate glaze 20-22.

The mass ratio in the housing is, wt.%: Shell - 82-84; filling - 16-18.

Example 2

For the manufacture of a confectionery, use is made of coconut candy with cream filling.

The preparation of the nut mass is carried out in an open digester, in which water is poured, 30% of the amount of sugar, and then sugar is poured. Sugar syrup is boiled to a solids content of 77%, while the vapor pressure is maintained in the range of 2-3 kgf / cm ² . Molasses is added to the finished syrup, mixed, after which the resulting mixture is poured into an intermediate container.

Powder milk, coconut flakes, citric acid, bioinvert, vanillin are simultaneously loaded into the bowl of a whipping machine. After thoroughly mixing the ingredients, sugar-syrup syrup is added to the bowl and the mass is kneaded until a smooth plastic state is obtained, while the proportion of components in the nut mixture is, wt.%:

Sugar 30,2 Coconut flakes 24.4 Milk powder 18.2 Syrup 18.2 Citric Acid 3.0 Bioinvert 0,07 Vanillin 0.05 Water 5.88.

Mass fraction of solids - 86.4 ± 2.0%.

Cream filling is also prepared in an open digester, in which water is poured, 30% of the amount of sugar, then granulated sugar is added. The syrup is boiled to a solids content of 80%, while the vapor pressure is 2-3 kgf / cm ² The resulting mass is poured into an intermediate container.

Sugar syrup is poured into the bowl of a whipping machine, vegetable fat, milk powder, vanillin and sorbic acid are added. The mass is brought down to a creamy state.

Cream filling contains the ingredients in the following ratio, wt.%:

Sugar 32,2 Vegetable fat 24.4 Milk powder 24.2 Vanillin 0.05 Sorbic acid 0.1 Water 19.05.

Mass fraction of solids - 91.6 (-0.5; +1.5)%.

The body of the confectionery is formed in the following sequence. The cream filling is loaded into the filling funnel, the nut mass is loaded into two shell funnels. The nut mass and filling are captured by corrugated rolls, and passing through the holes of the matrix form a candy body, while the mass content for the shell is 82%, and the cream filling is 18%. Semi-finished products in the form of a molded body are fed to the sheets. Sheets with molded products are installed on shelving racks and sent for drying, carried out for 8-12 hours, after which the semi-finished products are coated with glaze.

Example 3

For the manufacture of a confectionery, fruit candy with nut filling is used.

The preparation of the fruit mass is carried out using fruits, for example, apricot, which is pre-sorted, chopped in an electric grinder and loaded into a bowl of a whipping machine, thoroughly mixing at low speeds. Then crushed walnut, molasses, vegetable oil and sorbic acid pre-melted are successively added to the bowl. Everything is thoroughly mixed until a homogeneous mass is obtained, while the ingredients are used in the following ratio, wt.%:

Dried apricot 91.4 Roasted Peanut Kernel 5.1 Syrup 1.3 Vegetable fat 2.1 Sorbic acid 0.1.

Mass fraction of solids - 81.3 ± 1.5%.

The nut filling is prepared in a whipping machine, in the bowl of which honey and crushed nut are loaded, for which, for example, the peanut kernel is taken. The mixture is thoroughly mixed at low speeds until a homogeneous mass is obtained, the mass fraction of ingredients in the filling is, wt.%:

Roasted Peanut Kernel 51.0 Honey 49.0.

Mass fraction of solids - 88.1 ± 1.5%.

The body of the confectionery is molded in the same manner as described above. Moreover, the case consists of (wt.%): Fruit shell - 83% and nut filling - 17%.

Chocolate icing is applied to the body.

Example 4

For the manufacture of a confectionery, use is made of cream sweets with milk filling.

A cream mass for the shell is prepared as follows. In the bowl of the whipping machine, the chocolate mass is loaded, the temperature of which is 32ºC, and knocked down for 15 minutes. Then, condensed milk, vegetable fat and cognac are successively added. The mixture is stirred until homogeneous, while the proportion of ingredients is, wt.%:

Chocolate mass 69.2 Condensed milk 10,2 Vegetable fat 16.5 Cognac 4.1.

Mass fraction of solids - 88.0 ± 2.0%.

Preparation of the milk filling is carried out in an open digester with steam heating, in which water is added in an amount of 30% by weight of sugar, and then granulated sugar is loaded. Steam is supplied to the steam jacket of the boiler at a pressure of 0.2-0.05 MPa. After the sugar syrup boils, condensed milk, molasses and vegetable fat are added to the boiler. The readiness of the milk mass is determined when the mass reaches a temperature of 116ºC. At the end of boiling, aromatic substances are added to the mixture according to the recipe. The filling is poured into an additional container and cooled.

The proportion of components in the filling is, wt.%:

Sugar 32,0 Syrup 24.5 Vegetable fat 13.0 Condensed milk 30,0 Vanillin 0.03.

Mass fraction of solids in the filling 90.0 (+0.5; -2.0)%. After molding the body, produced by the above-described method, the semi-finished product is sent to the rack. The body of the confectionery consists of a cream shell - 82% and milk filling - 18%.

The products are characterized by a stable form, high quality, original taste, improved organoleptic characteristics.

Claims (10)

1. A confectionery product in the form of a three-dimensional figure, consisting of a case coated with glaze, which contains a shell taken in a certain ratio, made of at least one flat section and made of plastic candy mass selected from the group comprising plant components, fondant, praline, cream, and located in the shell filling made from a mass selected from the group of: whipped, fruit, praline, milk, jelly, characterized in that the shell and filling are taken in the ratio, wt.%: shell and 82-84, the filling 16-18, while the shell is made spherical or ellipsoid, the filling is made of a mass selected from the group: nut or cream, and the elements of the confectionery are in the following ratio, wt.%: Shell 65-66 Filling 13-14 Glaze 20-22 2. Confectionery product according to claim 1, characterized in that in the preparation of a plastic candy mass selected from the group containing a plant component, fruits and / or nuts are used. 3. Confectionery product according to claim 2, characterized in that, for example, prunes, apricots and the like are used as fruits. 4. Confectionery product according to claim 2, characterized in that the nuts used are, for example, peanuts, hazelnuts, almonds, coconut and others. 5. Confectionery product according to claim 1, characterized in that decorative relief patterns are applied to the body coated with glaze. 6. Confectionery product according to claim 5, characterized in that the decorative relief patterns are made of chocolate glaze. 7. Confectionery product according to claim 1, characterized in that a coating layer is applied to the body coated with glaze. 8. The confectionery product according to claim 7, characterized in that the topping layer is made of crushed walnut, coconut flakes, wafer crumbs, explosive cereals, in particular rice, roasted crumbs, a mixture of powdered sugar and cocoa powder, Nonparel fine dragee and etc. 9. Confectionery product according to claim 8, characterized in that peanuts, almonds, hazelnuts and others are used as a nut. 10. Confectionery product according to claim 1, characterized in that it is made by matrix molding.