RU2381691C1 - Method of production of toffee with filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: in order to prepare toffee body, sugar, treacle, condensed milk, vegetable fat, invert syrup, emulsifier, gum arabic and salt are mixed. After that the obtained mixture is boiled to the temperature of 125-130°C and humidity of 6-7%. In order to prepare the filling, treacle, condensed milk, invert syrup, dehydrated milk fat, vegetable fat, lecithin, salt or sugar, treacle, condensed milk, vegetable fat, invert syrup, glycerin, juice base "Strawberry" and lecithin are mixed. The obtained mixture is boiled to the temperature of 110-115°C and humidity of 6-7%. Also in order to prepare the filling, sugar can be mixed with vegetable fat, cocoa powder, skimmed dry milk, lecithin followed by grinding the mixture to have particles of 20 µm size. Obtained semi-finished products of the toffee body and filling are directed towards the casting machines along the dispatch pipeline equipped with spiral conveyors. Additionally, colouring agents, flavor additive and sugar fondant are introduced into the pipelines dispatching semi-finished toffee body. Additionally, a flavour additive is introduced into the pipeline dispatching the filling. Then toffee is formed by means of simultaneous casting of the toffee body and the filling to produce double-coloured layer of the body with filling. The formed toffee is cooled at 13-18°C and air humidity of 20-30%. The ingredients of the toffee body and the filling are used in specified ratio.

EFFECT: invention enables to obtain toffee of amorphocrystalline structure and any shape preserved at storage and different colours of the toffee body are not mixed and moisture does not migrate out of fillings both at production and storage, amount of filling in the toffee is 18% minimum and 22% maximum, semi-finished product does not stick at forming and cooling and the finished product quality is preserved during long storage.

6 cl, 1 dwg, 3 ex

Description

The invention relates to the food industry, in particular to its confectionery industry, and can be used for the preparation of iris with filling.

From the patent (RU 2318395, publ. 10.03.2008, patentee Ivanov Valery Nikolaevich) there is known a method for preparing chewing sweets, in which they mix invert syrup, condensed milk, fat product, molasses, salt, sorbitol, monoglyceride in a certain ratio, boiling the mixture at a temperature of 115-117 ° C to a dry matter content of 90-93% and cooling to a temperature of 80-85 ° C. The resulting mass is mixed with salt, flavoring and aromatic additives, after which it is cooled to a temperature of 70-75 ° C, finished products are molded from it, cooled and glazed with chocolate-milk glaze.

However, this method of obtaining is time-consuming, while it does not provide for obtaining sweets with various soft fillings such as caramel, jelly, etc.

From US 6558727 ((selected as the prototype), published on 05.06.2003, patent holder of the Warner-Lambert Company), a method for producing three-layer sweets, including toffee with filling, comprising preparing a recipe mixture of the outer and middle parts of the candy, as well as the filling, is known. Then the mixture is subjected to co-extrusion to obtain a three-layer tow. Then carry out the molding of sweets in the form of individual products and their cooling.

However, this method does not provide for obtaining a multi-color iris body, for example, with a zebra pattern. In addition, this production process is complex, unsafe and requires a lot of labor.

Products obtained in this way have a solid consistency.

The technical problem solved by the claimed invention is to simplify the method of producing iris with filling, which allows to obtain iris with at least a two-tone body of semi-solid consistency and soft filling inside, which has good and stable quality indicators.

The technical result achieved by the claimed method is to obtain iris of an amorphous-crystalline structure, which allows to obtain iris of any shape and retaining its shape during storage, as well as to prevent mixing of different colors of the iris body and moisture migration from fillings both during manufacture and during storage . In this case, the filling in the iris should be in an amount of at least 18% and no more than 22%. The method eliminates the sticking of the semi-finished product during its molding and cooling, as well as the finished product during long-term storage.

The technical result is achieved in that in the method of producing iris with filling, the preparation of the iris body is carried out by mixing sugar, molasses, condensed milk, vegetable fat, invert syrup, emulsifiers, gum arabic, salt and boiling the resulting mixture to a temperature of 125-130 ° C and humidity 6 -7%. Preparation of the filling is carried out by mixing molasses, condensed milk, invert syrup, dehydrated milk fat, vegetable fat, lecithin, salt or mixing sugar, molasses, condensed milk, vegetable fat, invert syrup, glycerin, strawberry juice base, lecithin and subsequent boiling to a temperature of 110-115 ° C and a moisture content of 6-7% or by mixing sugar, vegetable fat, cocoa powder, skimmed milk powder, lecithin and subsequent grinding of the mixture to particles no larger than 20 microns in size. The obtained semi-finished products of the iris body and fillings are directed to the casting machines, at least in three transfer pipelines equipped with screws, while dyes, flavoring and up to 8 wt.% Sugar fudge, consisting of sugar, molasses, invert syrup, skimmed milk powder or cocoa powder, and a flavoring additive in the pipeline transferring the filling. Next, the iris is molded by simultaneously casting the iris body and the filling to obtain at least a two-color layer of the body with the filling. Molded iris is cooled at a temperature of 13-18 ° C and humidity of 20-30%.

For the preparation of the iris body, a flavor can be used as a flavoring agent, while the components of the iris body are taken in the following ratio, wt.%:

sugar 18-20.5 syrup 26-29.5 condensed milk 24-25 vegetable fat 13-13.5 sugar lipstick 6-8 invert syrup 3,5-4 emulsifiers 1.35-1.4 gum arabic 0.35-0.45 salt 0.35-0.4 flavoring 0.15-0.17 dyes 0.01-0.36

The components of sugar fondant are taken in the following ratio, wt.%:

sugar 69-72 syrup 21.5-24 invert syrup 3-4 skimmed milk powder or cocoa powder 3-4

When preparing caramel fillings, a flavor is used as a flavoring additive. The components of the filling are taken in the following ratio, wt.%:

condensed milk 29.5-36 syrup 27-33 invert syrup 15,5-22 dehydrated milk fat 10.5-12 vegetable fat 9.5-10.5 lecithin 0.5-0.7 flavoring 0.1-0.4 salt 0.1-0.4

When preparing a jelly filling, a dye is additionally introduced into it, and a flavor and citric acid are used as a flavoring additive. In this case, the components of the filling are taken in the following ratio, wt.%:

sugar 20-23 syrup 19-22 condensed milk 21-24 vegetable fat 16.5-19.5 invert syrup 9-11 glycerol 4-6 juice base "Strawberry" 2.4-2.8 citric acid 1.5-1.7 lecithin 0.6-0.7 flavoring 0.35-0.6 dye 0.08-0.1

In the preparation of chocolate filling, flavoring is used as a flavoring agent, and the components of the filling are taken in the following ratio, wt.%:

sugar 35-37 vegetable fat 38-40 cocoa powder 15-16 skimmed milk powder 8-9 lecithin 0.4-0.65 flavoring 0.12-0.2

A method of producing iris with filling is carried out, for example, as follows. The technological scheme of production of iris with filling is shown in the drawing.

First, in the dissolution tank 1, a prescription mixture of the iris body is mixed, including sugar, molasses, condensed milk, vegetable fat, invert syrup, emulsifier, gum arabic and salt. The recipe mixture of the iris body heated in the tank 1 is sent to a storage tank, from where the pump 3 continuously feeds the mixture into a cooking column of film action 4, where it is boiled to a temperature of 125-130 ° C and a humidity of 6-7%.

In parallel in the tank 5, the filling is prepared. The filling can be caramel (filling 1) containing molasses, condensed milk, invert syrup, dehydrated milk fat, vegetable fat, lecithin, salt, or jelly (filling 2) containing sugar, molasses, condensed milk, vegetable fat, invert syrup, glycerin, strawberry juice base (flavoring supplement, with a juice content of 10-15%) and lecithin. The recipe mixture of caramel or jelly fillings is boiled to a temperature of 110-115 ° C and a moisture content of 6-7%.

To obtain a chocolate filling (filling 3), a prescription mixture containing sugar, vegetable fat, cocoa powder, skimmed milk powder, and lecithin are crushed to particles no larger than 20 microns in size.

The resulting semi-finished products of the iris body and one of the above fillings are sent to the casting machine through pipelines 6 and 7, transmitting the semi-finished products of the iris, and through the pipe 8, transmitting the filling. Pipelines 6, 7 and 8 are equipped with screws.

Dyes, flavors, and sugar fondant are also introduced into the transfer pipelines, where they are mixed with the help of screws with the semi-finished products of the iris and filling body. At the same time, a dye - titanium dioxide, a flavoring additive in the form of a flavoring agent and up to 8 wt.% Sugar fondant consisting of sugar, molasses, invert syrup, skimmed milk powder is introduced into the transfer line 6. Brown colorant, a flavoring agent in the form of a flavoring agent and up to 8 wt.% Sugar fondant consisting of sugar, molasses, invert syrup, and cocoa powder are introduced into the transfer line 7. A flavoring agent is introduced into the transfer pipe 8 for filling 1, a red dye is used for filling 2, and flavoring and citric acid are used as a flavoring agent, and only flavoring is used for filling 3.

Next, the iris is molded by transferring, in liquid form, the iris mass and the filling, via transfer pipelines to the casting machine 9.

The formation of a multicolor case of iris, for example, two-color in the form of a "zebra", is carried out by two casting units (a casting unit of the iris body and a filling casting unit). The casting unit is a system of flat gate valves and a set of nozzles. Nozzles have a complex system of channels through which the iris mass and various colors are fed into silicone forms without mixing.

Iris cast in silicone molds is cooled in a refrigerator at a temperature of 13-18 ° C and an air humidity of 20-30%.

The introduction of gum arabic into the recipe mixture, the introduction of iris into the semi-finished product, together with dyes and flavors of sugar lipstick of a certain composition, as well as the combination of the components included in the iris recipe mixture, allows you to get an iris mass of amorphous-crystalline structure. This structure will allow you to maintain shape during storage, at the same time gives softness to the product when chewing.

The combination of the components of the iris and the filling allows you to get the iris of two or more non-miscible colors. Due to the presence of moisture-retaining additives in the composition, moisture migration from fillings is prevented both during further processing and during storage.

In addition, to prevent mixing of different colors of the body and the filling during simultaneous casting, as well as for uniform distribution of the filling in the iris body in the required amount, it is necessary that the viscosity of the iris mass and the filling supplied to the casting be similar. Boiling the mixture of the iris body and the filling, as well as grinding the mixture of the filling (in the case of using the filling 3) to particles no larger than 20 microns, allows the semi-finished products of the iris body and the filling with equal viscosity to be cast.

Maintaining cooling parameters and the use of emulsifiers prevents the adherence of iris to the molds.

The recipe compositions of the iris body and the fillings used in the cooking method, as well as the observance of the cooking modes, allow iris of various shapes and sizes to be cast. Moreover, to change the shape of the iris does not require large labor costs and expensive equipment in comparison with traditional methods of making iris (for example, extruding into iris masses and forming by rolling with subsequent cutting). Thus, the use of the casting method in the claimed method allows to simplify the method of producing iris with filling.

For the preparation of iris with filling, the following raw materials can be used: granulated sugar GOST 21-94; starch syrup GOST R 52060-2003; condensed milk with sugar GOST 2903-78; Skimmed milk powder GOST 10970-87; vegetable edible fat TU 9142-038-00333500-2004; dehydrated milk fat SanPiN 2.3.2.1078-01; emulsifiers: lecithin SanPiN 2.3.2.1078-01, palsgaard 0093, plasgaard 41-50 SanPiN 2.3.2.1078-01; gum arabic SanPiN 2.3.2.1078-01; distilled glycerin GOST 6824-96; cocoa powder OST10-94-87; food salt GOST R 51574-2000; food flavorings GOST R 52177-2003: "Caramel" No. 0030022, "Cream-milk" No. 655136, "Boiled condensed milk" No. 222141, "Strawberry" No. 3384580; dyes: "Brown Chocolate" R240 SanPiN 2.3.2.1078-01, SanPiN 2.3.2.1293-03, Ponso 4R, titanium dioxide SanPiN 2.3.2.1078-01; citric acid GOST 908-2004; strawberry juice base - Certificate of state registration of food flavoring additive "juice-containing strawberry base" No. 61. RC.01.01. U.000054.12.08 of 12/11/2008, product specification "food flavoring juice-containing base strawberry 72013."

Specific examples of the method

Example 1

Iris two-tone with caramel filling

To obtain the body of iris, 19.7% sugar, 28.43% molasses, 25% condensed milk, 13.28% vegetable fat, 3.5% invert syrup, 1.38% emulsifier, 0.4% gum arabic are mixed, 0, 35% salt. The heated prescription mixture of the iris body is boiled to a temperature of 127 ° C and a humidity of 7%. A portion of the obtained iris mass, mixed with 0.08% Caramel flavoring, 0.28% titanium dioxide and 3.75% sugar fondant, consisting of 70% sugar, 23% molasses, 3.5% invert syrup, 3.5 % skimmed milk powder is sent via one transfer line to the casting machine, and the other part of the toffee mix, mixed with 0.08% Caramel flavoring, 0.02% brown dye and 3.75% sugar fudge, consisting of 70% sugar , 23% molasses, 3.5% invert syrup and 3.5% cocoa powder, are sent to the casting machine via another transfer pipe.

To prepare the filling, 28.45% molasses, 33% condensed milk, 16.4% invert syrup, 11% dehydrated milk fat, 10% vegetable fat, 0.6% lecithin, 0.25% salt are mixed and the resulting mixture is boiled to a temperature 110 ° C and humidity 7%.

Semi-finished filling, mixed with 0.3% boiled condensed milk flavoring, is also sent to the casting machine through the third transfer pipeline.

Iris cast in silicone forms is sent to the refrigerator, where it is cooled at a temperature of 15 ° C and an air humidity of 30%.

The resulting iris contains filling in an amount of 20%, reducing substances no more than 17%, fat 20% and has a moisture content of 5%.

Example 2. Iris two-tone with jelly filling

The cooking sequence is similar to example 1. For the preparation of the case of iris use 20.2% sugar, 27.55% molasses, 24.5% condensed milk, 13.2% vegetable fat, 4% invert syrup, 1.35% emulsifier, 0 , 45% gum arabic, 0.4% salt, 0.15% flavors, 0.2% dyes and 8% sugar fondant.

For the preparation of the filling use 21% sugar, 19.5% molasses, 21.75% condensed milk, 18.5% vegetable fat, 10% invert syrup, 4% glycerol, 2.4% Strawberry juice base, 0.65 % lecithin. Further, obtained after boiling at a temperature of 115 ° C and a moisture content of 7%, the semi-finished filling is mixed with 0.1% dye, 0.4% flavor, 1.7% citric acid.

Iris filled with silicone molds with the filling is sent to the refrigerator, where it is cooled at a temperature of 13 ° C and an air humidity of 30%.

The resulting iris contains filling in an amount of 20%, reducing substances 16.5%, fat 19.7% and has a moisture content of 5.0%,

Example 3

Two-color iris with chocolate filling

The cooking sequence is similar to example 1. For the preparation of the case of iris use 20.2% sugar, 27.55% molasses, 24.5% condensed milk, 13.2% vegetable fat, 4% invert syrup, 1.35% emulsifier, 0 , 45% gum arabic, 0.4% salt, 0.15% flavors, 0.2% dyes and 8% sugar fondant.

For the filling, use a mixture of 36% sugar, 39% vegetable fat, 15.3% cocoa powder, 9% skimmed milk powder, 0.5% lecithin, 0.2% flavor. The resulting mixture is ground to particles no larger than 20 microns in size.

Iris cast in silicone molds is sent to the refrigerator, where it is cooled at a temperature of 18 ° C and an air humidity of 20%.

The resulting iris contains filling in an amount of 21%, reducing substances 17%, fat 24.7% and has a moisture content of 5.5%.

When the content of reducing substances in iris with filling is more than 17%, the form of iris becomes vague during storage, i.e. appearance during storage will vary. Excessive humidity also leads to a change in the appearance of iris with filling during storage. However, insufficient humidity leads to the fact that the iris becomes stiff during storage. Thus, the stability and quality indicators of iris with filling are deteriorated.

All of the above indicates that the proposed method is feasible and can be used in industry for producing iris with at least a two-tone semi-solid body and soft filling inside, which has good and stable quality indicators.

Claims (6)

1. A method of producing iris with filling, including the preparation of prescription mixtures of the iris and filling, subsequent molding and cooling, characterized in that the preparation of the iris is carried out by mixing sugar, molasses, condensed milk, vegetable fat, invert syrup, emulsifiers, gum arabic, salt and boiling the resulting mixture to a temperature of 125-130 ° C and a moisture content of 6-7%, the preparation of the filling is carried out by mixing molasses, condensed milk, invert syrup, dehydrated milk fat, vegetable fat wow, lecithin, salt, or a mixture of sugar, molasses, condensed milk, vegetable fat, invert syrup, glycerin, strawberry juice base, lecithin and subsequent boiling to a temperature of 110-115 ° C and a moisture content of 6-7%, or by mixing sugar, vegetable fat, cocoa powder, skimmed milk powder, lecithin and subsequent grinding of the mixture to particles of no more than 20 microns in size, the resulting semi-finished products of the iris body and fillings are sent to casting machines, at least in three transfer pipelines equipped with screws, with floor dyes, flavoring and up to 8 wt.% sugar fondant consisting of sugar, molasses, invert syrup, skimmed milk powder or cocoa powder are additionally introduced into pipelines transferring the semi-finished product of the iris body, and flavoring powder is added to the pipeline transferring the filling carry out the subsequent molding of iris by simultaneously casting the body of the iris and the filling to obtain at least a two-color layer of the body with the filling, after which the shaped iris is cooled at a temperature of 13-18 ° C and an air humidity of 20-30%. 2. The method of producing iris with a filling according to claim 1, characterized in that for the preparation of the body of iris, flavoring is used as a flavoring agent, and the components of the body of iris are taken in the following ratio, wt.%:
syrup 26-29.5 condensed milk 24-25 sugar 18-20.5 vegetable fat 13-13.5 sugar lipstick 6-8 invert syrup 3,5-4 emulsifiers 1.35-1.4 gum arabic 0.35-0.45 salt 0.35-0.4 flavor 0.15-0.17 dyes 0.01-0.36 3. The method of producing iris with a filling according to claim 2, characterized in that the components of sugar lipstick are taken in the following ratio, wt.%:
sugar 69-72 syrup 21.5-24 invert syrup 3-4 skimmed milk powder or cocoa powder 3-4 4. The production method of iris with a filling according to claim 2 or 3, characterized in that a flavoring is used as a flavoring in the filling, while the components of the filling are taken in the following ratio, wt.%:
condensed milk 29.5-36 syrup 27-33 invert syrup 15,5-22 dehydrated milk fat 10.5-12 vegetable fat 9.5-10.5 lecithin 0.5-0.7 flavor 0.1-0.4 salt 0.1-0.4 5. The production method of iris with a filling according to claim 2 or 3, characterized in that the dye is additionally introduced into the filling, and flavoring and citric acid are used as a flavoring agent, while the components of the filling are taken in the following ratio, wt.%:
sugar 20-23 syrup 19-22 condensed milk 21-24 vegetable fat 16.5-19.5 invert syrup 9-11 glycerol 4-6 juice base "Strawberry" 2.4-2.8 citric acid 1.5-1.7 lecithin 0.6-0.7 flavor 0.35-0.6 dye 0.08-0.1 6. The production method of iris with a filling according to claim 2 or 3, characterized in that a flavoring is used as a flavoring in the filling, and the components of the filling are taken in the following ratio, wt.%:
sugar 35-37 vegetable fat 38-40 cocoa powder 15-16 skimmed milk powder 8-9 lecithin 0.4-0.65 flavor 0.12-0.2

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