RU2198535C2 - Composition for preparing two-layer sweets - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: composition contains glaze, whipped mass for preparation of the first layer of sweet center including sugar, agar, egg albumen, concentrated milk, butter, citric acid, vanillin and yellow color; fruit-and-gel mass for preparation of the second layer of sweet center including sugar, agar, apple precooking, citric acid, apple essence and green color. All components are taken in determined ratio in mas. %. The product possesses original taste combining taste of whipped milk cream with slight flavor of nut and apples, and aroma of vanillin due to synergism of ingredients containing in sweets composition. EFFECT: reduced caloricity and pleasant appearance. 1 tbl, 3 ex

Description

 The invention relates to the food industry, in particular to its confectionery industry, and can be used in the production of two-layer chocolate-glazed sweets.

A known composition for the preparation of two-layer sweets containing a whipped mass for the preparation of the first layer of the body of sweets, including sugar syrup with gelatin, egg white, molasses, fruit and berry flavoring, powdered sugar and aromatic substances and fruit and fondant mass for the preparation of the second layer of the body of sweets, including fruit puree, granulated sugar, molasses and glaze in the following ratio of components:
To prepare a whipped mass:
Sugar syrup - 68.75 kg
Gelatin solution (3: 1 ratio of water to gelatin) - 4.5 kg
Egg white - 0.8 kg
Molasses - In the amount of 3-5% by weight of all components of the whipped mass
Fruit and berry dressing - 9.4 kg
Powdered Sugar - 12.56-13.75 kg
Aromatic substances - 0.2 kg
For the preparation of fruit and fondant mass:
Fruit puree - 19.33 kg
Sugar - 82.88 kg
Molasses - In the amount of 6-9% by weight of sugar
Glaze - Else
The mass ratio is, respectively, (0.8-1.2) - (1.8-2.2) (see auth. USSR USSR 1588355, Ml. A 23 G 3/00, publ. 30.08.90, )
Preparation of whipped candy mass is carried out in the following order.

Boiled to 112 ^o C sugar syrup with a moisture content of 18% is churned with a gelatin solution (water: gelatin ratio 3: 1) for 3 minutes, then egg white and molasses are introduced and churning is continued. Fruit and berry cooking is introduced and, at the end of churning, powdered sugar and aromatic substances.

 Preparation of fruit fondant is as follows.

 In the mixer with a mixer load fruit puree, sugar syrup and molasses. A well-mixed mixture is pumped to continuous boiling, followed by crystallization and tempering.

 According to the authors, this composition allows improving the quality of sweets by increasing the viscosity and density of the whipped candy mass and accelerating the process of structure formation of the body from the fruit mass, so that layers do not penetrate and mix, i.e. each of the two layers retains individual organoleptic properties.

 However, the use of gelatin in the preparation of a whipped candy mass gives this mass a lingering consistency. In addition, the introduction of powdered sugar at the final mixing stage introduces additional crystallization centers, which accelerates the saccharification of this layer of the product and thereby shortens the shelf life of candies in general.

 In this case, a gelatin solution is prepared in a small amount of water, which is not sufficient for solvation of gelatin macromolecules.

 A known composition for the preparation of two-layer sweets containing a whipped mass for the preparation of the first layer of the candy body, including sugar syrup with agar, egg white, condensed milk, butter, citric acid, aromatic substance, the mass for the preparation of the second layer of the candy body and chocolate glaze (see Patent RU 2383125, Ml A 23 G 3/00, publ. 07/10/97).

For the preparation of whipped mass, the ingredients are used in the following ratio, wt.%:
Sugar syrup - 17-19
Agar - 0.15-0.153
Egg White - 1.95-1.97
Condensed milk - 3.36-3.4
Plum oil - 7.0-7.1
Citric acid - 0.07-0.071
Aromatic substance - almond essence - 0.028-0.029
To prepare the second layer of the candy body, the milk mass is used in the following ratio of components, wt.%:
Sugar - 16.3-16.34
Condensed milk - 27.3-27.4
Cognac - 1.7-1.8
Alcohol - 0.82-0.823
The ratio between the whipped and milk masses is chosen equal to (3-4) - (2.5-3.5).

 This composition allows you to expand the assortment of this group of sweets, to improve their quality by giving them a pungent flavor characteristic of confectionery products and to increase the shelf life of sweets without delaminating their structure.

 However, the content in the composition of Rosa Bashkiria sweets of a significant amount of fat-containing components significantly increases the calorie content of the product.

 The presence of identical dairy products in the first and second layers of these sweets does not sufficiently supplement one mass with another in taste, which worsens the organoleptic characteristics of Rosa Bashkiriya sweets and, as a result, does not fully contribute to solving the problem of improving the quality of these sweets.

 In addition, both layers of “Roses of Bashkiria” candies practically do not differ from each other in color, which reduces their attractiveness.

 And finally, the use of alcohol-containing flavors — cognac and alcohol — as flavorings gives the taste and aroma of the finished product the features characteristic of alcohol-containing flavors, excluding a significant number of people, including children, from the circle of their consumers.

 Thus, the technical result to which this invention is directed is to improve the quality of the finished product, in particular its indicators such as taste and appearance.

The specified technical result is achieved by the fact that in the known composition for the preparation of two-layer sweets containing a whipped mass for the preparation of the first layer of the body of sweets, including sugar, molasses and agar, egg white, condensed milk, butter, citric acid, aromatic substance, mass for cooking the second layer of the body of sweets and chocolate icing, according to the invention, the whipped mass additionally contains a yellow dye, and vanillin as an aromatic substance, as a mass for preparation torogo candy shell layer it contains fruit-jelly mass comprising agarosaharopatochny syrup, jelly malic, citric acid, malic essence and green dye in the following ratio, wt.%:
To prepare a whipped mass:
Sugar - 9.49-9.68
Molasses - 4.74-4.84
Agar - 0.131-0.134
Egg White - 0.221-0.226
Condensed milk - 2.46-2.51
Butter - 6.15-6.28
Citric Acid - 0.061-0.062
Vanillin - 0.0091-0.0094
Yellow dye - 0.000204-0.000208
For the preparation of fruit and jelly mass:
Sugar - 28.67-29.24
Molasses - 14.33-14.62
Agar - 0.39-0.41
Apple dressing - 5.01-5.12
Citric acid - 0.73-0.75
Apple essence - 0,049-0,051
Dye Green - 0,00061-0,00062
The applicant found that the use in a whipped mass for the preparation of the first body of sweets, including sugar, molasses and agar, egg white, condensed milk, butter, citric acid as an aromatic substance - vanillin - and the additional introduction of yellow dye into it, and as mass for the preparation of the second layer of the body of sweets - fruit and jelly mass, including agarosugar syrup, apple cider, citric acid, apple essence and green dye in the claimed quantities, contributes mproving taste of declared indicators of sweets by giving them unique, original taste, combining the taste of whipped dairy cream with a slight taste of nuts and apples and vanilla. This original taste is due to the synergistic effect of the flavoring ingredients included in the finished product.

 The applicant also found that the claimed composition of the ingredients in the indicated amounts helps to give the finished product an attractive appearance, which is achieved by giving the original layers on the one hand, which complement and, on the other hand, have different colors: yellow ( whipped mass) and green (fruit-jelly mass), creating the visual impression of a smooth transition of one layer to another.

 In addition, the applicant emphasizes that due to the use of low-calorie, easily digestible jelly mass (agarosugar syrup syrup) in the claimed composition, the finished product has a reduced calorie content, which also improves the quality of the finished product.

 At the same time, the creation of sweets with an original taste, attractive appearance and, in addition, low-calorie contributes at the same time to expand the assortment of this group of sweets.

 Candies "Garden of Eden" is prepared as follows.

 Raw materials for production are prepared in accordance with the "Instructions for the preparation of raw materials for production."

 The preparation of the Garden of Eden chocolates begins with the preparation of agarosugar syrup. After complete dissolution of the agar add sugar syrup with a moisture content of 20-22% or granulated sugar.

After cooking, make the molasses according to the recipe and boil the syrup to 108-110 ^o C or humidity 20-22%. The finished agarosugar syrup is filtered through a filter with a hole diameter of 1.5-2.0 cm and sent for churning.

 Then proceed to the preparation of a whipped candy mass.

In a whipping machine load strained agapocaxapoate syrup with a temperature of 60-70 ^o C and egg white.

Filtered egg white is loaded according to the recipe into a whipping machine with a planetary movement of the whisk and knocked down for 5-8 minutes until a homogeneous, fluffy resistant foam is obtained. Without stopping the churning, filtered agarosugar syrup with a temperature of 65-75 ^o C is poured into the machine in a thin stream and the previously churned protein is churned with the syrup for 10-15 minutes until a homogeneous fluffy mass is obtained. Then, a mixture of softened butter with condensed milk prepared in a mixer is added, after which citric acid, vanillin and a yellow dye are added according to the recipe.

 A mass of moisture 24 ± 1% is carefully mixed for several minutes and sent to molding.

 At the same time, fruit and jelly mass is prepared.

 Soaked agar is loaded into an open digester, water is added and it is dissolved by boiling, sugar and molasses are added according to the recipe and boiled to a moisture content of 22.5-23.5%.

The agarosaccharide syrup is cooled to a temperature of 50-55 ^o C, add citric acid, apple essence, applesauce, dye green, all mix well and sent to molding.

 The formation of the layers of the body is carried out by spreading on the frame.

Fruit and jelly mass is poured with a temperature of 50 ^o With up to half the frame. After gelation of the agarosaccharide mass (syrup), a layer of whipped mass is poured with a temperature of 55-60 ^o C. The molded layers are installed on the whatnot and stand in the workshop at a temperature of 18-20 ^o C for 8-10 hours to a temperature of 24-26 ^o C. After their racks are manually coated on one side with chocolate icing with a temperature of 28-32 ^o C and stand in the workshop for 45-60 minutes. Glaze is applied to the surface of the whipping layer with a thin layer using a special long knife. Coating is necessary to reduce the deformation and adhesion of the formation during cutting, to reduce the adhesion of the bodies to the folding conveyor of the enrobing machine and to more fully cover the bottoms when glazing.

 Glazed sheets are coated upside down on plywood or plastic sheets and passed through a disk cutting machine. First cut in width, and then in length. Finished cases are exposed in the workshop for 1-2 hours to dry the surface of the cut, and then glazed.

 Examples of specific performance are summarized in the table.

Claims (1)

Composition for the preparation of two-layer sweets containing a whipped mass for the preparation of the first layer of the body of sweets, including sugar, molasses and agar, egg white, condensed milk, butter, citric acid, aromatic substance, mass for the preparation of the second layer of the body of sweets and chocolate glaze, characterized the fact that the whipped mass additionally contains a yellow dye, and as an aromatic substance - vanillin, as a mass for the preparation of the second layer of the candy body, it contains a fruit-jelly mass, including hatching agar, sugar, molasses, apple essence, apple cider, green dye and citric acid in the following ratio, wt.%:
for cooking whipped mass:
Sugar - 9.49-9.68
Molasses - 4.74-4.84
Agar - 0.131-0.134
Egg White - 0.221-0.226
Condensed milk - 2.46-2.51
Butter - 6.15-6.28
Citric acid - 0,061-0,062
Vanillin - 0.0091-0.0094
Yellow dye - 0.000204-0.000208
for the preparation of fruit and jelly mass:
Sugar - 28.67-29.24
Molasses - 14.33-14.62
Agar - 0.39-0.41
Apple dressing - 5.01-5.12
Citric acid - 0.73-0.75
Apple essence - 0,049-0,051
Dye Green - 0,00061-0,00062
Chocolate Glaze - Rest

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