RU2289261C1 - Confectionery article - Google Patents

Abstract

FIELD: food processing industry, in particular method for production of glace confectionaries.

SUBSTANCE: confectionary article of present invention represents glace-coated shaped body made of layers form kneaded mass containing sugar, treacle, agar, egg albumin, concentrated milk, milk butter, vanilla and mass with pectin-based fruit component, boiled off up to dry matter content of 55-84 %. Ratio of upper and bottom layers from kneaded mass to medium layer from fruit mass is 2:1:2. Pectin-based fruit mass may contain fruit pieces such as banana, orange, pineapple, strawberry, prune, etc.

EFFECT: product with prolonged storage time.

2 cl, 3 tbl, 6 ex

Description

The invention relates to the food industry, mainly to its confectionery industry, and in particular to methods for producing glazed three-layer confectionery.

A three-layer confectionery product is known comprising a case coated with glaze, in which the first layer of the body is made of whipped mass, the second layer of milk mass, and the third layer of whole and / or crushed walnut and / or fruit. RU, 22147207 A 23 G 3/00 publ. 2003.10.27

Known two-layer confectionery - candy "Roses of Bashkiria" (RU, 2083125, C1, MKI: A 23 G 3/00, publ. 07/10/97), and confectionery (SU, 1588355, A1, MKI: A 23 G 3 / 00, publ. 30.08.90) containing a body coated with glaze, in which one of the layers is made of whipped mass, and the other layer, respectively, of milk fondant or fruit fondant.

The closest in technical essence is a two-layer confectionery product containing a case coated with glaze, in which one of the layers of the body is made of fruit and jelly mass, and the other layer of whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter creamy, vanillin, (RU, 2198534, A1, MKI: A 23 G 3/00, publ. 2003,02,20). The mass ratio of the whipped and fruit-jelly layers is 1: 2, respectively.

The well-known product, made in two layers, has an original taste, which is due to the synergistic effect of the flavoring ingredients included in the finished product, combining the taste of whipped milk cream and fruit and jelly mass. Moreover, in the product, the fruit-jelly layer is 2 times larger than the layer of whipped mass, which determines the predominance in the taste of the product as a whole of the taste of the fruit-jelly mass.

The claimed invention solves the problem of creating an expansion of the assortment of products consisting of layers of whipped mass and mass with a fruit component, having an increased shelf life with long-term preservation of the properties inherent in a multilayer confectionery product of high quality due to giving it a new original taste and appearance.

The technical result is to expand the arsenal of means for the production of products with layers of whipped candy mass and mass with a fruit component, increase the shelf life without delaminating the structure, without sugaring layers, obtaining a richer shade of taste due to an additional layer of whipped mass.

This is achieved by the fact that in the confectionery product, which is a glazed molded case made of layers made of whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter, vanillin and masses with a fruit component, the body is made multilayer, and between each two layers made of whipped mass, there is a layer of mass with a fruit component, in the form of a pectin-based fruit mass boiled to a solids content of 55-84%, the ratio of the top and lower layers of the whipped mass to the middle layer of the fruit mass based on pectin is 2: 1: 2.

In this case, the pectin-based fruit mass may contain inclusions from fruit slices, at least one of which is selected from the group comprising banana, orange, pineapple, strawberries, dried apricots, prunes.

The difference between the claimed confectionery and known products is that the body of the product is multilayered and between each two layers molded from a knocked mass there is a layer of fruit mass based on pectin boiled to a solids content of 55-84%. A layer made of a mass with such a dry matter content does not flow, and the penetration of the fruit mass of the middle layer into the whipped mass of the upper or lower layers does not occur. Moreover, the ratio of the mass of the upper and lower layers made of whipped mass and the middle layer of mass made of fruit mass based on pectin is 2: 1: 2, respectively. This ratio of the masses of the layers and the properties of the materials from which the layers are made provide the body of the product with a well-held shape. Moreover, the resulting layers are well cut at a temperature of 35-18 ° C and the pieces of fruit contained in the fruit mass do not impede the cutting process. At the same time, the stability of the microbiological indicators of the whipped mass of which the upper and lower layers of the product are made does not change for 90 days. Signs of spoilage, rancidity, "aging" does not occur. As for the taste, the combination of layers and the mass ratio for the manufacture of layers in the product allows you to get a multilayer confectionery product with a new original taste and expand the arsenal of funds for this purpose.

The invention is illustrated by the following examples of its implementation. The following raw materials can be used for the manufacture of a confectionery: granulated sugar - GOST 21, starch syrup - GOST 5194, butter - GOST 37; whole condensed milk GOST 2903; egg white according to TU 02.10.01.70; drinking water GOST R 51232; fruit mass based on pectin TU 9160-080-0033 4675-01, vanillin GOST 16599-71, chocolate icing OST 10-093-87.

In this case, the fruit mass may contain inclusions from pieces of fruit: either a banana, or an orange, or pineapple, or strawberry.

Example 1. Preparation of raw materials for production is carried out in accordance with the current "Instructions for the prevention of the ingress of foreign objects into the products. TI 03-04-2000, TI-03-11-2000." Sanitary rules for the enterprises of the confectionery industry ".

When preparing the whipped mass, agar, granulated sugar, starch syrup, egg white, butter, whole condensed milk, water, vanillin are used as components in the following ratio of components in the formulation, kg per 1000 kg of finished product:

Sugar syrup 484.05 Butter 253.46 Whole condensed milk 121.14 Raw egg white 69.08 Vanillin 0.44

Sugar-syrup syrup is prepared from prepared raw materials by boiling 167.97 kg of granulated sugar, 4.62 kg of agar previously soaked in water, and 291.36 kg of molasses until the content of reducing substances in the finished syrup is 15-20%. In parallel with boiling the agar-sugar-syrup syrup, egg white is knocked down until a lush foam is formed, then the agar-sugar-syrup syrup cooled to 80-90 ° С is gradually introduced into the whipped protein and knocked down for 10-20 minutes until a lush homogeneous mass is obtained. After that, all recipe components (butter, condensed milk, vanillin) are introduced into the knocked down mass and mixed thoroughly for 2-3 minutes until a homogeneous mass is formed. Butter before adding to the whipped mass is pre-softened. The resulting whipping mass has a moisture content of 21.0 ± 2.0%; density 0.550-800 kg / m ³ ; solids content of 79 ± 2% (according to the prototype humidity is 24.1%.

In parallel with the preparation of the whipped mass, mass is prepared for the middle layer by boiling the fruit mass based on pectin containing dried apricots to a solids content of 55%.

The molding is carried out by casting the finished whipped mass weighing 0.8 kg into trays with frames, pre-treated with vegetable oil. Molds with molded cases are placed on racks for structure formation. The duration of structure formation at a temperature of 18-25 ° C for at least 5 hours. A boiled fruit mass based on pectin weighing 0.4 kg is manually spread on a mature layer of whipped mass. After that, the finished whipping mass weighing 0.8 kg is poured onto the middle layer of the formation and kept in the workshop's climatic conditions for at least 24 hours. The finished layers after maturing before cutting are coated with chocolate icing on top and after the glaze has completely hardened, they are cut into separate bodies 38 × 48 mm in size, glazed according to TI instruction No. 02-03-2000 and packaged. Organoleptic indicators are shown in table 1.

Example 2. Analogously to example 1 for the preparation of whipped mass for the upper and lower layers used the following components in the formulation, kg per 1000 kg of finished product:

Sugar syrup 652,159 Butter 203.24 Whole condensed milk 95.16 Raw egg white 60.85 Vanillin 0.44

The preparation of the mass for the middle layer was carried out by boiling a pectin-based fruit mass containing prunes to a solids content of 84%.

Example 3. Preparation of whipped mass for the upper and lower layers was carried out analogously to example 1.

Mass preparation for the middle layer was carried out by boiling pectin-based fruit mass containing strawberries to a solids content of 80%.

Example 4. Preparation of whipped mass for the upper and lower layers was carried out analogously to example 1.

The preparation of the mass for the middle layer was carried out by boiling the fruit mass based on pectin containing banana, to a solids content of 71%.

Example 5. Preparation of whipped mass for the upper and lower layers was carried out analogously to example 1.

The preparation of the mass for the middle layer was carried out by boiling the fruit mass based on pectin containing pineapple to a solids content of 72%.

Example 6. Preparation of whipped mass for the upper and lower layers was carried out analogously to example 1.

The preparation of the mass for the middle layer was carried out by boiling the fruit mass on the basis of pectin containing orange, to a solids content of 70%.

To determine the shelf life, confectionery products were tested for a number of properties. After the expiration of storage after 30, 60, 90 days tasting was carried out. The test results are given in table.2, 3.

Table 1. Name of indicator Composition Characterization Taste and smell It has a delicate and harmonious taste of the combination of whipped cream and milk filling with a fruity taste that is enhanced by the melting taste of chocolate. The form rectangular Surface The surface is made of chocolate, chocolate or confectionery glaze, the surface is even with a uniform layer. Color Brown or white, shiny, matching the color of chocolate glaze Structure and Consistency Soft, delicate, easily chewable into separate pieces when chewed, wrapped in a creamy milk whipped mass

From table 2, 3 it follows that after 90 days of storage of products appearance, taste, smell and color remain without extraneous smacks and odors. Glaze remains brilliant, with its characteristic taste and aroma. Sugar filling is not observed. At the same time, the consumer properties of the products as a result of storage for 90 days do not deteriorate, the taste of the products is bright, harmonious and increases with the shelf life, the fruit taste is clearly felt, the filling does not leak. No signs of spoilage, rancidity, "aging" were found. In addition, due to the presence of an additional layer of whipped candy mass, the product as a whole has more rich shades, since there is a slight change in the taste of the fruit components due to the greater enveloping of the fruit layer with the whipped mass when chewing the product, which gives the fruit component a more delicate and delicate taste, different from the taste of the fruit component with less whipped mass.

Thus, the confectionery product according to the invention allows to expand the range of multilayer confectionery products with a new original taste, stable microbiological indicators of the whipped mass, from which the product layers are made and which provide an increase in its shelf life.

Table 2.
Indicators of confectionery during storage. Name of indicator Research results for intermediate storage periods. SanPiN and ND requirements 30 days 60 days 90 days Middle layer with pieces Whipped mass Middle layer with pieces Whipped mass Middle layer with pieces Whipped mass Dried apricots Prunes - Dried apricots Prunes - Dried apricots Prunes - Humidity% 22.3 21.6 19.57 22.1 22.4 20.58 21.7 21.8 - 23.8 ± 2.0 Reducing substances,% 15.1 15.0 16,4 15,5 16,4 14.3 17.4 19,4 - 15-20 KMAFANM, CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ 9.1 × l0 ² Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ 2.9 × 10 ² Not more than 5 × 10 ⁴ BGKP, CFU / g Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 0.1 g. Pathogenic, including salmonella Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 25 g. Mold, cfu / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 100 Yeast CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 200

Continuation of table 2.
Indicators of confectionery during storage. Name of indicator Research results for intermediate storage periods. SanPiN and ND requirements 30 days 60 days 90 days Middle layer with pieces Whipped mass Middle layer with pieces: Whipped mass Middle layer with pieces: Whipped mass Banana a pineapple - Banana a pineapple - banana a pineapple - Humidity% 21.3 22.9 19.59 22.1 22.2 15,58 21,2 21.9 - 23.8 ± 2.0 Reducing substances,% 15.8 15.4 16,43 15,5 16.5 14.3 17.6 19.8 - 15-20 KMAFANM, CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ 9.1 × 10 ² Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ 2.9 × 10 ² Not more than 5 × 10 ⁴ BGKP, CFU / g Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 0.1 g. Pathogenic, including salmonella Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 25 g. Mold, cfu / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 100 Yeast CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 200

Continuation of table 2.
Indicators of confectionery during storage. Name of indicator Research results for intermediate storage periods. SanPiN and ND requirements 30 days 60 days 90 days Middle layer with pieces Whipped mass Middle layer with pieces: Whipped mass Middle layer with pieces: Whipped mass orange Strawberry - orange Strawberry - orange Strawberry - Humidity% 23.3 22.8 19.47 22.1 22.4 15,58 21.7 21.8 - 23.8 ± 2.0 Reducing substances,% 15.4 16.1 16.23 15,5 16.6 14.3 17,2 19.1 - 15-20 KMAFANM, CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ 9.1 × 10 ² Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ 2.9 × 10 ² Not more than 5 × 10 ⁴ BGKP, CFU / g Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 0.1 g. Pathogenic, including salmonella Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 25 g. Mold, cfu / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 100 Yeast CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 200

Table 3. Evaluation Options Shelf life / day products After manufacturing thirty 60 90 Middle layer of dried apricots Middle layer prunes Middle layer of dried apricots Middle layer prune Middle layer of dried apricots Middle layer prunes Middle layer of dried apricots Middle layer prunes Appearance Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Crystals of sugar appeared Crystals of sugar appeared Taste, smell, color No extraneous taste or smell No extraneous taste or smell The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste Glaze Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Consumer properties Correspond to the name Correspond to the name Not worsened Not worsened Not worsened Not worsened Sugar crystals appeared Not worsened Signs of spoilage, rancidity, aging Not available Not available Not found Not found Not found Not found Not found Not found

Continuation of Table 3 Evaluation Options Shelf life / day products After manufacturing thirty 60 90 Middle layer banana Middle layer pineapple Middle layer banana Middle layer pineapple Middle layer banana Middle layer pineapple Middle layer banana Middle layer pineapple Appearance Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Inherent to the name Slight retraction of bottoms Slight retraction of bottoms Taste, smell, color No extraneous taste or smell No extraneous taste or smell The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste The taste is harmonious, the taste of dried apricots is enhanced Taste - harmonious, enhanced prune taste Glaze Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Brilliant, with its characteristic taste and aroma Consumer properties Correspond to the name Correspond to the name Not worsened Not worsened Not worsened Not worsened Sugar crystals appeared Not worsened Signs of spoilage, rancidity, aging Not available Not available Not found Not found Not found Not found Not found Not found

Continuation of Table 3 Name of indicator Research results for intermediate storage periods. SanPiN and ND requirements 30 days 60 days 90 days Middle layer with pieces Whipped mass Middle layer with pieces: Whipped mass Middle layer with pieces: Whipped mass orange Strawberry - orange Strawberry - orange Strawberry - Humidity% 22.3 22.6 19.57 22.1 22.4 15,58 21.7 21.8 - 23.8 + 2.0 Reducing substances,% 15.1 15.0 16,4 15,5 16,4 14.3 17.4 19,4 - 15-20 KMAFANM, CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ 9.1 × 10 ² Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ 2.9 × 10 ² Not more than 5 × 10 ⁴ BGKP, CFU / g Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 0.1 g. Pathogenic, including salmonella Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not an update Not allowed in 25 g. Mold, cfu / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 100 Yeast CFU / g Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ No more than 200

Claims (2)

1. A confectionery product, which is a glazed molded case made of layers made of whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter, vanillin and masses with a fruit component, the body is multilayer, and between every two layers made of whipped mass, there is a layer of mass with a fruit component in the form of a fruit mass based on pectin boiled to a solids content of 55-84%, while the ratio of the upper and lower layers is knocked down based on the weight of pectin to the middle layer of the fruit mass is 2: 1: 2. 2. A confectionery product according to claim 1, characterized in that the pectin-based fruit mass contains inclusions from pieces of fruit, at least one of which is selected from the group consisting of: banana, orange, pineapple, strawberries, dried apricots, prunes.