RU2256365C1 - Method for producing of glazed candies from dried fruits and berries and candy - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: method involves washing dried fruits with water; cooking; impregnating with sugar syrup; separating fruits from sugar syrup; introducing flavor additives such as nut nuclei; forming centers; providing proofing and slight drying followed by glazing. Fruits are cooked simultaneously with procedure of impregnation in 70-80% filtered sugar syrup at temperature of 105-115°C for 10-20 min. After separation from syrup, fruits are slightly dried at temperature of 18-90°C until moisture content is 20-30 wt% and ground by means of grinder into 1-11 mm sized particles, with sizes of grinding grid holes being 5-10 mm. Simultaneously with center forming procedure, flavor additives are introduced therein. Centers are imparted the shape of cylindrical tablets having diameter to height ratio of 2:(0.5-1.5). Before proofing procedure, centers are subjected to bactericidal treatment procedure for 10-20 min with the use of quartz lamp light. Proofing procedure is provided in air for 12-36 hours at temperature of 14-25°C and relative humidity equal to or less than 75% until residual moisture content of 11-28 wt%. Ready candy has formed center of dried fruits or berries, flavor additive formed as nut nucleus, and glaze layer. Dried fruits are ground to 1-11 mm size. Center is formed as round cylindrical tablet having diameter of 25-30 mm and height of 10-16 mm and residual moisture content of 11-28 wt%. Nut nucleus is positioned within center. Glaze layer of 0.5-3.0 mm thickness is provided on upper base, of 0.5-1.5 mm on side surface, and of 0.25-0.5 mm on lower base of center. Upper base and side surface of center in its longitudinal and transverse sections have deflections from flatness and roundness, respectively.

EFFECT: wider range of candies from natural dried fruits, improved taste and appearance, stable quality and increased storage life.

2 dwg

Description

The invention relates to the field of manufacture of confectionery products and can be used in the manufacture of sweets from dried fruits and berries.

A known method for the production of glazed fruits and berries, including pre-processing, impregnation with fat at 29-33 ° C for 1 min, rolling a layer of powdered sugar and subsequent glazing [Description of the invention to the USSR copyright certificate No. 380303, A 23 G 3/20, publ. 05/15/1973, bull. No. 21].

The composition obtained by the known method of sweets includes fat, for example, ghee, which has its own specific taste, which changes the taste of sweets and helps reduce their shelf life.

A known method for the production of glazed sweets from dried fruits with a waffle layer, which includes washing dried fruits with water, blanching, bone removal, impregnation with sugar syrup for 8-10 minutes at 70-80 ° C, separation of dried fruits from sugar syrup, the introduction of flavoring agents consisting of a mixture apple ripening, kernels of nuts and wafers, drying to a moisture content of 22-28%, grinding, mixing the mass, molding and glazing candy cases [Description of the invention to the USSR copyright certificate No. 1306551, A 23 G 3/20, publ. 04/30/1987, bull. No. 16].

The introduction into the composition of dried fruits of a large number of different flavors, which allows us to talk about them as a filler, and their subsequent joint grinding leads to a loss of the natural taste of dried fruits, which reduces the consumer qualities of sweets.

A known method for the production of fruit desserts from dried fruits, including drying stone fruits, blanching them at 80-100 ° C, removing the stone by extrusion, mixing with dry bulk prescription water-soluble additives, drying the fruit to a moisture content of 20-25%, grinding, molding and glazing [Description inventions to the author's certificate of the USSR No. 1168181, A 23 G 1/06, publ. 07/23/1985, bull. No. 27].

Before glazing, fruit desserts are not dried, and for this reason chocolate glaze is applied to an insufficiently prepared surface. At the border of the icing and the dessert body, a layer of moisture appears, reducing the strength of their adhesion. This leads to the fact that the glaze during storage or from the effects of natural vibration begins to prematurely separate from the body, thereby worsening the presentation of the fruit dessert.

The closest to the essential features of the claimed invention is a method for the production of glazed candies from dried fruits, which includes washing the dried fruits with water, boiling them at a temperature of 100 ° C for 15 minutes, impregnating sugar syrup at 100 ° C for 10-12 minutes, removing the bone, separation of dried fruits from sugar syrup, the introduction of flavors, which use the almond kernel, giving the body an oval shape, curing and drying of dried fruits for 12 hours in a drying chamber and glazed e housings chocolates [Disclosure of the invention to RF patent №2115328, A 23 G 3/00, publ. 07/20/1998, bull. No. 20]. The resulting sweets are distinguished by high taste.

This method also has disadvantages in that the body of the resulting candy is a whole dried fruit with preserved skin. Practice shows that the glaze does not adhere well to the skin of the dried fruit and, when stored, spontaneously lags behind its surface. The destroyed layer of glaze contributes to the loss of taste of sweets. Natural vibration, for example, during transportation also contributes to the loss of candy's presentation, and the oval shape of the case does not allow the use of other flavors, for example “round” whole hazelnuts or halves of walnuts. In addition, the individual sizes of sweets do not allow the use of typical high-performance equipment when wrapping them.

The problem solved by the first invention of the group is to create another method for the production of glazed sweets from natural dried fruits or berries, to improve their consumer qualities and to ensure the possibility of using productive wrapping equipment.

The technical result is to improve the taste of sweets by preserving the natural properties of dried fruits and additives used in them, ensuring quality stability, improving the presentation, increasing the shelf life and making it possible to use productive wrapping equipment.

To solve the problem in a known method for the production of glazed sweets from dried fruits (or berries), including washing dried fruits with water, boiling them, impregnating sugar syrup, separating the fruits from sugar syrup, introducing flavorings in the form of peeled nut kernels, molding the bodies, their curing and drying, and subsequent glazing, boiling is carried out simultaneously with the impregnation in 70-80% filtered sugar syrup at a temperature of 105-115 ° C for 10-20 minutes, after separation from the syrup, the fruits are dried at a temperature round 18-90 ° C to a moisture content of 20-30 wt.% and crushed to a size of 1-11 mm, flavorings are introduced into the bodies at the same time as molding, while the bodies are shaped into cylindrical tablets with a ratio of their diameter to height that lies within 2: (0.5-1.5), before casing is subjected to a bactericidal treatment, and curing is carried out in air for 12-36 hours at a temperature of 14-25 ° C and a relative humidity of not more than 75% to a residual moisture content of 11- 28 wt.%.

Besides:

- drying the fruits after cooking and impregnation with sugar syrup is carried out in an electric oven;

- grinding fruits is carried out by passing them through a chopper, the size of the holes of the gratings of which are 5-10 mm;

- the bactericidal treatment of the cases is carried out with the light of a quartz lamp for 10-20 minutes.

Known candy, including located under the layer of glaze cut from the layer of the body, consisting of uniformly mixed dried fruits, apple sauce, walnut kernels and wafers, the amount of apple sauce is 24-25% of the total mass, walnut kernel - 14-15%, and wafers - 2-5% [Description of the invention to the USSR copyright certificate No. 1306551, A 23 G 3/20, publ. 04/30/1987, bull. No. 16].

The additives uniformly distributed in the body, which are used in a fairly large amount, level out both their own taste and the taste of dried fruits, as a result of which the candies lose taste before natural fruits and berries.

The closest in the set of essential features of the claimed invention are sweets, including an oval shaped body made from whole dried fruit, a flavoring additive in the form of a peeled almond kernel and a layer of glaze [Description of the invention to the RF patent No. 2115328, A 23 G 3/00, publ. 07/20/1998, bull. No. 20]. Sweets are distinguished by high taste.

Due to the fact that the candy shells are a whole dried fruit with a natural skin, there is a high probability of spontaneous bounce of the glaze from the wax surface of the skin, especially as a result of natural vibration, for example, during transportation of sweets. The destroyed layer of glaze contributes to the loss of taste of sweets, in addition, the presentation of the product is lost.

The problem solved by the second invention of the group is to expand the assortment of candies made from natural dried fruits and berries and improve their consumer qualities.

The technical result is to improve the taste of sweets by preserving the natural properties of dried fruits and additives used in them, ensuring quality stability, improving the presentation, increasing the shelf life and making it possible to use productive wrapping equipment.

To solve the problem in a well-known candy, including a molded case of dried fruits (or berries), a flavoring in the form of a peeled walnut kernel and a layer of glaze, dried fruits are crushed to a size of 1-11 mm, the body is made in the form of a round cylindrical tablet with a diameter 25-30 mm and a height of 10-16 mm with a residual moisture content of 11-28 wt.%, While the kernel of the nut is located inside the case, and the layer of glaze is made with a thickness of 0.5-3.0 mm on the upper base, 0.5- 1.5 mm on the side surface and 0.25-0.5 mm on the lower base, in addition, the upper base of the housing and its lateral surface in longitudinal and transverse sections, respectively, have deviations of form from flatness and coolness.

The invention is illustrated by drawings, in which Fig. 1 shows a general view of a glazed candy of dried fruit or berries in longitudinal section, Fig. 2 is a view A-A of Fig. 1 is a cross section of a candy.

The candy includes a molded case 1 of dried fruit 2 or berries, a flavoring in the form of a peeled walnut kernel 3 and a layer of glaze 4, while dried fruit 2 or berries are crushed to a size of 1-11 mm, the body 1 is made in the form of a round cylindrical tablet with with a diameter D of 25-30 mm and a height of h of 10-16 mm, with a residual moisture content of 11-30 wt.%, the kernel of the nut 3 is located inside the housing 1, and the layer of glaze 4 is made with a thickness δ ₁ of 0, 5-3,0 mm, on the upper base 5 having a thickness δ _2, equal to 0.5-1.5 mm at the side surface 6 and the thickness δ _3, pa hydrochloric 0.25-0.5 mm on the lower base 7, in addition, the upper base 5 of the housing 1 and the side surface 6 in the longitudinal and transverse sections respectively have a shape deviations from flatness and circularity.

For the production of glazed sweets from dried fruit 2 or berries, the latter are washed with water, soaked in sugar syrup by cooking in a 70-80% filtered solution of sugar in water at a temperature of 105-115 ° C for 10-20 minutes, fruits 2 are separated from sugar syrup, dried in an electric oven (conditionally not shown) at a temperature of 18-90 ° C to a moisture content of 20-30 wt.% and crushed to a size of 1-11 mm, flavorings in the form of peeled walnut kernels 3 are introduced into the casings 1 simultaneously with molding , while the bodies 1 are shaped Datic tablets with a ratio of their diameter D to height h lying within 2: (0.5-1.5), after this case 1 is subjected to bactericidal treatment with the light of a quartz lamp (not shown conditionally) for 10-20 minutes, stand on air for 12-36 hours at a temperature of 14-25 ° C and a relative humidity of not more than 75% to a residual moisture content of 11-28 wt.% and then glaze. It should be noted that the grinding of fruits 2 after drying is carried out by passing them through a chopper (not shown conditionally), the size of the openings of the gratings of which is 5-10 mm.

In the production of glazed sweets from dried fruits or berries, as a raw material, take ready-to-eat semi-finished products of dried fruits or berries, freed from pits (hereinafter referred to as dried fruits). Dried fruits may include dried apples, pears, apricots, dates, cherries, plums, figs, strawberries, various candied fruits, etc. Previously, the fruits are sorted in order to remove randomly left seeds and substandard fruits. Dried fruits, usually of the same type, are washed with water and boiled. Cooking is combined with impregnation in 70-80% filtered sugar syrup at a temperature of 105-115 ° C for 10-20 minutes. A sugar concentration in water in excess of 80% can lead to caramelization at a boiling point of 105-115 ° C and depending on pressure, a concentration of less than 70% will not provide the necessary preservative properties of the syrup. When cooking, insufficiently moist fruits are saturated with moisture, while the uniformity of the plastic properties of the mass of dried fruits is achieved, the quality of which may differ for a number of reasons, for example, by mixing more or less mature fruits, etc. Cooking time depends on the type of fruit. For example, the delicate pulp of dates boils quickly enough, and the pulp of apricots, on the contrary, requires a longer temperature exposure. In addition, high temperature helps to sterilize the fruit mass and accelerate the diffusion of sugar, i.e. saturating dried fruits with a natural preservative. In this case, the preservation of the natural aroma of the fruit is achieved.

After cooking, the fruits are dried in an electric oven at a temperature reaching 90 ° C, or in room conditions, which is less productive, at a temperature of 18-25 ° C, to a moisture content of 20-30 wt.%. In this case, the natural aroma of the fruit is enhanced. The limit of moisture content in fruits dried after cooking depends on their type and is selected individually. Some fruits should be more dried, while others less. For example, dates with a moisture content of about 30% will be a paste-like mass, not suitable for further technological process. For this reason, they should be dried to a moisture content of 20-22 wt.%. Dried apricots continue to meet technological requirements even at 30% humidity. However, they are dried to a moisture content of 25-29 wt.%.

The fruits dried after cooking are crushed to a particle size ranging from 1 mm to 11 mm, with a predominant particle content of 4-10 mm. There is a mechanical destruction of the skin of the fruit, which has small adhesion (gluing) properties with glaze due to the presence of fruit wax in its composition. Finer grinding turns the fruits into a homogeneous mass, not very suitable for further participation in the technological process. This is because no special additives are added to the ground mass that improve its technological properties, but inevitably have a negative result on the consumer qualities of the finished product. With larger grinding, the skin of the fruits is preserved. For dates and prunes, this will definitely lead to peeling of the glaze from the candy bodies. The same applies to coarsely chopped strawberries. Of course, particles of other sizes are also found in the composition of the crushed mass, but they do not have any significant effect on the technological properties of the semi-finished product. It was found that passing dried fruits through a chopper, the size of the holes of the gratings of which are 5-10 mm, allows to obtain a homogeneous mass with optimal technological properties.

Along with molding, flavoring agents are introduced inside the cases - mainly whole kernels, halves or quarters of various nuts. This can be, for example, hazelnuts, hazel, walnuts, cashews, almonds, chestnuts and others. With less success, you can use apricot kernel kernels, peanuts and other seeds, which are traditionally mistakenly referred to as nuts. Kernels are pre-fried in a convection oven at a temperature of 130-140 ° C, where they are simultaneously sterilized. After heat treatment, the taste of nuts becomes more pronounced.

From the crushed dried fruits that do not contain special additives, such as, for example, fats that improve the molding properties of the mixture, candy bodies are stamped. Cases are obtained in the form of cylindrical tablets with a ratio of their diameter to height lying within 2: (0.5-1.5). Walnut must certainly be inside the case, and not flooded or located on top, because the glaze lags behind the protruding core and in this way not only the marketability of the sweets may be lost, but their quality will also deteriorate. The fact is that in the open air, nut fats are very quickly oxidized and rancid. Placing a nut inside the case is the most time-consuming and responsible operation in candy manufacturing technology. The shape of a cylindrical tablet is best suited for this purpose. In such a case, the kernel of any nut is perfectly located, including the elongated almond kernels and almost round halves of walnuts.

When the candy bodies are laid out on special trays for standing, bacteria or fermentation-causing fungi can get onto the initially sterile surface, which, under certain conditions, can change the taste of candies or lead to spoilage of the product. For this reason, before the casing is exposed, they undergo bactericidal treatment, which is carried out with the light of a quartz lamp for 10-20 minutes.

The process of casing aging is carried out in air for 12-36 hours at a temperature of 14-25 ° C and a relative humidity of not more than 75% to a residual moisture content of 11-28 wt.%, Depending on the type of fruit used. It is at this moment that the formation of the candy body ends, including due to the ongoing physical and chemical processes - from the right cylinder, the body turns into a fairly dense cylindrical briquette. With the evaporation of moisture, the surface of the body acquires uneven outlines, which is associated with the natural heterogeneity of the structure of the crushed fruits. The positive aspect of this process is that the surface area of the body due to irregularities increases, along with this, the surface of contact with the glaze increases. The dry crust also contributes to an increase in the strength of the hull - glaze connection. Such a candy is capable of maintaining its presentation significantly longer, including in conditions of prolonged transportation under the influence of concomitant vibration.

The prepared candy case, inside of which the nut is located, is coated with one of the numerous types of confectionery glaze manufactured by the industry, which is erroneously classified by consumers as “chocolate” or “white”. Glaze partially hides the irregularities of the body.

The result is a candy in the form of a tablet of not very regular cylindrical shape with a case diameter of 25-30 mm and a height of 10-16 mm, which when examined by the consumer is a molded case of crushed dried fruit with a flavoring in the form of a peeled kernel walnut and a layer of glaze with a thickness of 0.5-3.0 mm on the upper base, 0.5-1.5 mm on the side surface and 0.25-0.5 mm on the lower base. The upper base of the body and its lateral surface in cross section have deviations of shape from flatness and roundness, respectively. Here we are talking about visually perceived deviations - bulges, depressions, irregularities, which depend on the geometry of the original bodies and the flowing properties of the glaze. The presence of small pores on the surface of sweets and drips of glaze is not a defect. Moreover, they give the candies a unique and memorable look. The average weight of such sweets is approximately 20 g, of which 8-12% are nut.

The unified geometric dimensions of sweets allow using high-performance machines for wrapping them. Given the large share of manual labor in the manufacture of sweets, this is one of the few opportunities to reduce the complexity of the technology.

Sweets look quite attractive from an aesthetic point of view, so they can be sold both in wrappers and without them, and can also be packaged in beautiful gift boxes.

To obtain sweets from dried apricot fruits, the latter take 727.4 kg, and kernel kernels - 78.0 kg. In addition, 51.42 kg of granulated sugar and 270.3 kg of confectionery glaze will be required. Adjusted for shrinkage of the final product, this amount of ingredients is enough to produce 1 ton of apricot sweets.

A method for the production of glazed sweets from dried apricot fruits begins with washing the dried fruits with water. Cooking is carried out simultaneously with impregnation in filtered sugar syrup containing 75% solids at a temperature of 110-115 ° C for 15-20 minutes. After separation from the syrup, the apricot fruits are dried at a temperature of 18-25 ° C to a moisture content of 28-30 wt.% For 24 hours. However, sometimes it happens that one day for drying is not enough. In this case, to ensure the continuity of the candy manufacturing process, the fruits are dried in an electric oven at a temperature of 70-75 ° C. Thereby, the duration of the technological cycle is leveled. Grinding fruits to a size of 1-11 mm is carried out by passing them through a chopper, the size of the holes of the lattices of which is 6.3 mm. At the same time, a nut kernel is introduced inside each case, while the bodies are shaped into cylindrical tablets with a diameter of 28 mm and a height of 14 mm. Molded cases are subjected to bactericidal treatment with quartz lamp light for 12 minutes. After that, the bodies are cured in air for 24 hours at a temperature of 18-21 ° C and relative humidity not more than 75% to a residual moisture content of 20-22 wt.%, After which the bodies are covered with a layer of glaze, the thickness of which on the upper base will be 2.0-3.0 mm, on the side surface 0.5-1.0 mm and 0.25-0.5 mm on the lower base, while the upper base of the body and its side surface in longitudinal and transverse sections, respectively, will have visually perceptible deviations of the form from flatness and roundness. The layer of glaze levels these deviations.

To obtain 1 ton of sweets from the dried fruits of the dates, 639.52 kg, nuts kernels 74.29 kg, granulated sugar 51.77 kg and 209.33 kg of confectionery glaze are taken. Missing up to 1 ton, the weight is compensated by increasing the moisture content of the final product.

A method for producing glazed sweets from dried dates fruits also begins with washing the dried fruits with water. Cooking is carried out simultaneously with impregnation in filtered sugar syrup with a solids content of 75% at a temperature of 105-108 ° C for 10-12 minutes. After separation from the syrup, the fruits of dates are dried at a temperature of 18-25 ° C to a moisture content of 23-25 wt.%. As in the previous case, to ensure the continuity of the candy manufacturing process, the fruits can be dried in an electric oven at a temperature of 70-75 ° С. Grinding fruits to a size of 1-11 mm is carried out by passing them through a chopper, the size of the holes of the lattices of which are 10 mm. At the same time, a nut kernel is introduced inside each case, while the bodies are shaped into cylindrical tablets with a diameter of 28 mm and a height of 14 mm. Molded cases are subjected to bactericidal treatment with quartz lamp light for 12 minutes. After that, the bodies are cured in air for 24 hours at a temperature of 18-21 ° C and relative humidity not more than 75% to a residual moisture content of 20-22 wt.%, After which the bodies are covered with a layer of glaze, the thickness of which on the upper base will be 2.0-3.0 mm, on the side surface - 0.5-1.0 mm and 0.25-0.5 mm on the lower base, while the upper base of the body and its side surface in longitudinal and transverse sections, respectively, will be to have visually perceptible deviations of the form from flatness and roundness. As mentioned above, the layer of glaze eliminates these deviations.

For the production of sweets from other fruits and berries, there are their own proportions of ingredients, while the technological regimes will be within the limits lying mainly between the technological regimes characteristic of apricot fruits and dates.

As you know, dried fruits and berries, in addition to goodies, are a source of a large number of minerals and vitamins. They are traditionally used for therapeutic purposes. Nuts are also not only a tasty and high-calorie food product, but also a rather powerful therapeutic agent. The combination of dried fruits and berries with nuts in sweets enhances their beneficial properties, which, when used correctly, can lead to remarkable results.

Thus, the use of inventions allows you to expand the range of sweets made from natural dried fruits and berries, characterized by improved taste and presentation, stable quality and increased shelf life.

Claims (5)

1. A method for the production of glazed sweets from dried fruits or berries, including washing the dried fruit with water, boiling it, impregnating it with sugar syrup, separating the fruit from sugar syrup, introducing flavoring agents in the form of peeled walnut kernels, forming the bodies, setting them to stand and drying, and subsequent glazing, characterized in that the cooking is carried out simultaneously with the impregnation in 70-80% filtered sugar syrup at a temperature of 105-115 ° C for 10-20 minutes, after separation from the syrup, the fruits are dried at a temperature of 18-90 ° C to moisture content is 20-30 wt.% and crushed to a size of 1-11 mm, flavoring agents are introduced into the cases at the same time as molding, while the cases are shaped into cylindrical tablets with a ratio of their diameter to height that lies within 2: (0.5- 1.5), before the casing is exposed, it is subjected to bactericidal treatment, and the curing is carried out in air for 12-36 hours at a temperature of 14-25 ° C and relative humidity not more than 75% to a residual moisture content of 11-28 wt.%. 2. The method according to claim 1, characterized in that the drying of the fruits after cooking and impregnation with sugar syrup is carried out in an electric oven. 3. The method according to claim 1, characterized in that the grinding of the fruits is carried out by passing them through a chopper, the size of the holes of the gratings of which are 5-10 mm 4. The method according to claim 1, characterized in that the bactericidal treatment of the cases is carried out with the light of a quartz lamp for 10-20 minutes. 5. Candy, characterized in that it is obtained by the method according to claim 1, wherein the body is made in the form of a round cylindrical tablet with a diameter of 25-30 mm and a height of 10-16 mm, and the layer of glaze is made with a thickness of 0.5-3.0 mm on the upper base, 0.5-1.5 mm on the lateral surface and 0.25-0.5 mm on the lower base.

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