UA9494U - Method of making fondant sweets "melodika" yabluchna nota" (an apple note) - Google Patents

Abstract

A method of making fondant sweets includes making bodies of milk fondant paste and a coating for coating the bodies. While making the bodies, the milk fondant paste is supplemented with sugar fondant paste. In doing so the milk fondant paste is the outer layer of the body and the sugar fondant paste is the inner layer of the body.

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 No. 51732, A230 Z3/00, 1999).

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

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

The problem is solved by the fact that in the method of making fondant candies, according to which cases are made from candy milk fondant mass and glaze to cover the cases, according to the useful model 7, during the manufacture of cases, candy sugar mass is additionally added to the candy milk fondant mass, while candy milk fondant mass is the outer layer of the body, and candy sugar fondant mass is the inner layer of the body with the following ratio, wt. 9o: « candy milk fondant mass 55-65 candy sugar fondant mass 35-45, o « and the quantitative ratio of the body and chocolate or confectionery glaze as follows, weight 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, wt.9o: - milk lipstick 91.9-93.9 s, vegetable fat 6.0-8.0:z" flavoring "Creamy" 01.

Milk lipstick is made from granulated sugar, molasses, condensed milk with sugar in the following ratio of components, mass.9o: se) sugar granulated sugar 59.8-62.8 molasses 7.A-104 (se) condensed milk with sugar 28 ,3-31,1

Y" 50 Y Y

Candy sugar fondant mass is made from sugar fondant, vegetable fat, citric acid, "Green apple" flavoring, green dye with the following ratio of components, wt. 9o: sugar fondant 92.6-94.6 s 55 vegetable fat 5.0-7 .0 citric acid 0.3 flavoring "Green apple" 01 green dye 0.003 in Sugar lipstick is made from granulated sugar, molasses, apple puree with the following ratio of components, by weight: granulated sugar /73.9-79.9 molasses 15.1-20.1 apple puree 3.0-9.0 b5 -D-

The creation of a body from two fondant masses, 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 and aroma bouquet, different from existing varieties.

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 7/0 confectionery production.

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

"Melodyka" apple note fondant candies are prepared from semi-finished products: the shells are prepared separately from the outer layer - candy fondant milk mass and the inner - candy sugar fondant mass and confectionery or chocolate glaze to cover the parallelepiped-shaped bodies.

First, milk lipstick is prepared.

According to the recipe, water and sugar are dosed in a ratio of 1:3, mixed, molasses is added, mixed and heated to a temperature of 700-750. 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 a dark brown color in a fondant churning machine. At the exit from the fondant churning machine, vegetable fat is added to the obtained milk fondant, and then - the "Creamy" aroma, obtaining a candy-like milk mass.

To prepare sugar lipstick according to the recipe, water and apple puree are mixed, the mixture is heated, sugar is added in a ratio of 3:1 to water, mixed, molasses is added, mixed again, after which the syrup is heated. The prepared sugar syrup is fed to a rotary-type film digester, where it is finally boiled to a dry matter content of 90-9195. After that, the sugar syrup is whipped in a fudge whipping machine. At the exit from the fondant-beating machine, vegetable fat is added to the resulting sugar fondant, and then citric acid, "Green apple" aroma, and green dye are obtained, obtaining a candy-like sugar mass.

Candy milk fondant mass and candy sugar fondant mass are fed to the casting two-section head, where the bodies of fondant candies are cast with an outer layer of candy fondant milk mass and an inner layer of candy fondant sugar mass 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 bodies of fondant candies in a given ratio. "AND

Fondant candies obtained using this method have the following organoleptic indicators: - taste and aroma - chocolate-creamy-apple; o - color: the outer layer of the case is white, the inner layer is green, the candies are glazed.

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

Example «

Candy cases were made separately with an outer layer - candy fondant milk mass and an inner layer of candy sugar fondant mass and glaze to cover the cases with the following ratio (no) Candy milk mass and candy sugar mass, mass. 9o: s candy milk fondant mass 60:z» candy sugar fondant mass 40.15 The quantitative ratio of the body and chocolate glaze was, mass. 9o o body 78 s» chocolate glaze 22. ik Candy milk fondant mass was made from milk fondant, vegetable fat, flavoring

T" 20 "Creamy" with the following ratio of components, wt. 9b: milk lipstick 91.9 vegetable fat 8.0 flavoring "Creamy" 0.1.

Su;

Milk lipstick was prepared from granulated sugar, molasses, milk condensed with sugar with the following ratio of components, by weight: granulated sugar 61.3 60 molasses 8.9 condensed milk with sugar 29.8.

Candy sugar fondant mass was prepared from sugar, vegetable fat, citric acid, "Green Apple" flavoring, green dye with the following ratio of components, wt.9o: sugar fondant 94.6 vegetable fat 5.0 citric acid 0.3 "Green" flavoring apple" 01 dye green 0.003.

Sugar lipstick was prepared from granulated sugar, molasses, apple puree with the following ratio of components, by weight: granulated sugar 75.9 molasses 19.1, apple puree 5.0.

Claims (1)

The formula of the invention 1. The method of making fondant candies, according to which cases are made from candy milk fondant mass and glaze for covering the cases, which differs in that during the manufacture of cases, candy sugar fondant mass is added to the candy milk fondant mass, while the candy milk fondant mass is external the body layer, and the candy sugar fondant mass - the inner layer of the body with their following ratio, wt.bo: candy milk fondant mass 55-65 candy sugar fondant mass 35-45, with the quantitative ratio of the body and chocolate or confectionery glaze as follows, mass .9o body 76-80 glaze 20-24. h;E and i. 2. The method according to claim 1, which is distinguished by the fact that the candy milk fondant mass is made from milk fondant b" milk, vegetable fat, "Creamy" flavoring with the following ratio of components, mass.9o: "milk fondant 91.9-93.9 ( e) vegetable fat 6.0-8.0 and "Creamy" flavoring 0.1. C. 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, - wt.bo: s granulated sugar 59.8-62.8 h molasses 7.A-104 and condensed milk with sugar 28.3-31.1. 4. The method according to claim 1, which differs in that the candy sugar fondant mass is made from fondant sugar, vegetable fat, citric acid, "Green apple" flavoring, green dye with the following ratio of components, mass.9o: I«e ) sugar lipstick 92.6-94.6 vegetable fat 5.0-7.0 T» 50 citric acid 0.3 flavoring "Green apple" 0.1 green dye 0.003. p. 55 5. The method according to claim 4, which differs in that sugar lipstick is made from granulated sugar, molasses, apple puree with the following ratio of components, mass. 9o: granulated sugar / 73.9-79.9 molasses 15.1 -20.1 60 apple puree 3.0-9.0. 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. 65 In the