UA8981U - Composition for production of cream "melodika "cherry melody"" - Google Patents

Abstract

A composition for production of cream includes a coating, and a center containing a layer of milk fondant. The center contains additionally a layer of fruit fondant. The layer of milk fondant is the encapsulation of the center, and the layer of fruit fondant is the center filling.

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 composition for the production of candies is known, which contains a shell in the form of confectionery glaze and a body fondant base with cocoa powder, which includes milk lipstick, margarine and "Butter" flavoring with a certain ratio of components, and the quantitative ratio of the body fondant base with cocoa powder and confectionery glaze as follows, mass. 90 body fondant base 78.0-78.1 confectionery glaze 21.9-22.0. (patent of Ukraine for the invention Mo51732, A2303/00, 1999).

The specified composition allows you to get fudge candies - a monoproduct. The basis of the useful model is the task of creating a warehouse for the production of "lipstick in lipstick" candies by creating a case from two lipsticks - a shell and a filling, which would allow obtaining candies with high organoleptic properties and expanding the range of confectionery products, increasing their purchasing demand.

The problem is solved by the fact that in the composition for the production of fudge candies, which contains a glaze and a body that includes a layer of milk lipstick, according to a useful model, the body additionally contains a layer of fruit lipstick, while the layer of milk lipstick is the shell of the body, and the layer of fruit lipstick - casing filling in their following ratio, mass. 9o: 7 layer of milk lipstick 55-65 layer of fruit lipstick 35-45, - and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, wt. 9o: so body 76-80 F glaze 20-24. with

The layer of milk lipstick contains milk lipstick, vegetable fat, "Creamy" flavor with the following ratio of components, wt. 90: milk lipstick 91.9-93.9 « vegetable fat 6.0-8.0 shsh "Creamy" aroma 0.1. c Milk lipstick contains granulated sugar, molasses, condensed milk with sugar in the following ratio of h components, mass. 90: and? granulated sugar 59.8-62.8 molasses 7A-104 (ee) condensed milk with sugar 28.3-31.1. The layer of fruit lipstick contains fruit lipstick, vegetable fat, citric acid, "Cherry" aroma, dye (oo) red with the following ratio of components, wt. 90: another 50 fruit lipstick 92.7-94.7 vegetable fat 5.0-7.0 citric acid 02 Cherry flavor 0.1 s 55 red dye 0.006.

Fruit lipstick contains granulated sugar, molasses, apple puree, cherry puree with the following ratio of components, weight. 90: granulated sugar 72.8-715.8 molasses 12.8-15.8 apple puree 9.8-12.8 cherry puree 0.1.

Creating a body from two lipsticks, one of which is a shell, and the other is a filling, allows you to organize the production of fondant candies with high organoleptic properties based on non-deficient raw materials. Lipsticks -D-

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 formulation of the claimed composition are in rather narrow intervals and are determined by the specificity of the recipe requirements in confectionery production.

The announced composition allows to expand the range of confectionery products. 70 Composition for the production of fondant candies "Melodika" cherry melody is prepared from semi-finished products: separately prepare the body from the shell - a layer of milk fondant and the filling - a layer of fruit fondant and confectionary or chocolate glaze to cover candies in the shape of a parallelepiped.

First, milk lipstick is prepared.

According to the recipe, water and sugar are dosed in a 1:3 ratio with water, mixed, molasses is added, 7/5 is mixed and heated to a temperature of 70-759C. Then the mixture is mixed with condensed milk. The prepared milk syrup is fed to rotary-type film digesters, where it is finally boiled to a dry matter content of 90-90,595. Next, milk syrup is whipped into milk lipstick - a viscous, thick liquid of dark brown color in a fondant churning machine. At the exit from the lipstick mixer, vegetable fat is added, and then - the "Creamy" flavor, obtaining a layer of milk lipstick.

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 fudge whipping machine. Vegetable fat is added at the exit from the fondant-beating machine, and

Then - citric acid, "Cherry" aroma, red dye, getting a layer of fruit lipstick.

A layer of milk and a layer of fruit fondant are fed to a two-section casting head, where c) casting of fondant candies with a shell (a layer of milk fondant) and a filling (a layer of fruit fondant) is carried out in the form of a parallelepiped.

Separately, according to the traditional technology, a chocolate or confectionery glaze is prepared, which is used to cover the cases - where fondant candies are in a given ratio.

Fondant candies obtained using this composition have the following organoleptic indicators: so

The taste and aroma are delicate milk-cherry or chocolate-milk-cherry. F

Candies glazed with confectionery or chocolate glaze with an even or slightly wavy layer and cherry-colored filling; taste and aroma - chocolate-cream-cherry; color: casing shell - white, so

35 fillings - cherry, glazed candies.

The claimed composition of fondant candies is illustrated by an example.

Example. The composition for the production of fudge candies contains a chocolate glaze and a body, which includes a layer of milk lipstick and a layer of fruit lipstick, while the layer of milk lipstick is the shell of the body, and the layer of fruit lipstick is the filling of the body with their following ratio, mass. 90: With a layer of milk lipstick and a layer of fruit lipstick 40. z

The quantitative ratio of the body and chocolate glaze is as follows, mass. 90 case 78 bo glaze 22. se)

The layer of milk lipstick contains milk lipstick, vegetable fat, creamy aroma with the following ratio of components, weight. 90: another 50 milk lipstick 91.9 vegetable fat 8.0 "Creamy" aroma 0.1.

Сс-Е 55 Milk lipstick contains granulated sugar, molasses, condensed milk with sugar in the following ratio of components, weight. 90: granulated sugar 61.3 molasses 8.9 60 condensed milk with sugar 29.8.

The layer of fruit lipstick contains fruit lipstick, vegetable fat, citric acid, cherry aroma, red dye with the following ratio of components, wt. 90: 65 fruit lipstick 94.7 vegetable fat 50 citric acid 02 Cherry flavor 0.1 red dye 0.006. and and WE and

Fruit lipstick contains granulated sugar, molasses, apple leek, cherry puree with the following ratio of components, weight. 90: granulated sugar 74.3 molasses 14.3 apple puree 11.3 cherry puree 0.1.

Claims (4)

The formula of the invention 1. A composition for the production of fondant candies, which contains a glaze and a body including a layer of milk fondant, which is characterized by the fact that the body additionally contains a layer of fruit fondant, while the layer of milk fondant is the shell of the body, and the layer of fruit fondant is the filling of the body, with their next ratio, maybe 95; a layer of milk lipstick 55-65 a layer of fruit lipstick 35-45, and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, mass. 9o: - body 76-80 glaze 20-24. K-4. . oh К-4 о зо 2. The composition according to claim 1, which differs in that the layer of milk lipstick contains milk lipstick, vegetable fat, flavoring "Creamy" with the following ratio of components, so wt. 9o: b milk lipstick 91.9-93.9 (ee) vegetable fat 6.0-8.0 o flavoring "Creamy" 01. Q. The composition according to claim 2, which differs in that the milk lipstick contains granulated sugar, molasses, condensed milk with sugar in the following ratio of components, weight. 90: - granulated sugar 59.8-62.8 c molasses 7.A-104 h » condensed milk with sugar 28.3-31.1. p 4. The composition according to claim 1, which differs in that the fruit lipstick layer contains fruit lipstick, vegetable fat, citric acid, flavoring "Cherry", red dye. so 5. The composition according to claim 4, which differs in that the fruit lipstick contains granulated sugar, molasses, apple puree, cherry puree with the following ratio of components, wt. 90: (Fe) granulated sugar 72.8-75.8 x 50 molasses 12.8-15.8 apple puree 9.8-12.8 cherry puree 0.1. Han. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 8, 15.08.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. 60 b5