RU2683866C1 - Decorative lollipop and method of its production - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used for production of sweets. Disclosed is candy on a stick production method, in which the stick is made in the form of a flat–shaped holder from wood with a polished surface, rounded end of the holder is placed above the base from material with low heat conductivity, caramel syrup is poured onto the base with formation of the candy of the chosen size and with formation of caramel layers on both sides of the rounded end of the holder, after which caramel syrup is cooled on the base with formation of a mechanically strong candy of round shape with diameter from 4 to 10 cm and thickness from 0.3 to 0.6 cm together with thickness of the holder, wherein caramel syrup is prepared from 57–62 % of white refined sugar, 20–25 % of drinking water and 40–45 % of glucose syrup solution is the rest. Also disclosed is a candy on a stick made by said method, which contains a stick made in the form of a holder from wood with a polished surface of flat shape and at least one rounded end enclosed inside the round shaped candy with diameter of 4 to 10 cm, with layers of the candy caramel on both sides of the rounded end of the holder, with thickness of 0.3 to 0.6 cm together with the thickness of the holder, wherein inside or outside the transparent candy mass contains edible volume elements in form of dried berries, flowers, seeds or nuts, and for preparation, caramel syrup is used, which is prepared from 57–62 % of white refined sugar, 20–25 % of drinking water and 40–45 % solution of glucose syrup – balance.EFFECT: invention ensures imparting unique decorative properties to caramel with a stick, as well as high strength of the candy with the stick and other candy elements and high accuracy of proportioning of food components in the produced candy.18 cl, 1 dwg

Description

The invention relates to the field of food industry and arts and crafts and can be used in the production of sweets, in particular, the so-called “lollipops” or caramels with a built-in holder, including caramels containing active food additives.

Traditionally, a method for making lollipops involves installing a “stick” or other handle in a lollipop after casting the syrup. The syrup can be molded onto the surface of the kitchen table or onto another flat surface. Examples of the manufacture of lollipops in which the stick is inserted after pouring the lollipop mass into the mold: RF patents No. 2450528, 2573319, China patent application No.201001374. Such methods of making candy do not provide reliable bonding of the holder and the candy, since the chilled handle, when connected to the cooling mass of the caramel, is not firmly bonded to the caramel due to the formation of a solid film of chilled syrup on the surface of the caramel, and there is a risk of caramel falling out of the holder.

In the case of using a polymer holder, in addition to the above problems, there arises the problem of emission of harmful substances during overheating of the material from which the holder is made.

In another embodiment, closest to the proposed invention (see: http://www.youtube.com/watch?v=uDRe6Z9TrsQ), a wooden stick of a skewer type with a circular cross section is mounted and fixed in shape before casting the candy. After that, the form is filled with caramel mass. This manufacturing method provides a more durable connection of the holder and the candy, however, it also has drawbacks, since the standard wooden holder for candy with a round cross-section does not provide a sufficient area of contact with the candy mass, which is further reduced in the event of air bubbles-defects around the holder and there is a risk involuntary and unwanted disconnection of the candy from the holder.

The present invention is the creation of candy caramel with a handle, devoid of the disadvantages of the prior art. At the same time, the holder means an auxiliary element that can be made decorative or not performing decorative functions.

The technical result achieved during the implementation of the invention is to give the caramel with a handle unique decorative properties, as well as to increase the strength of the connection of the candy with the holder and other elements of the caramel, as well as to increase the accuracy of the dosage of food components in the made caramel.

The specified technical result in the implementation of the method is achieved due to the fact that in the manufacture of lollipops, the stick is made in the form of a holder of a flat shape from natural material, the rounded end of the holder is placed above the base from a material with low thermal conductivity, caramel syrup is poured onto the base with the formation of a selected size candy and with the formation of caramel layers on both sides of the rounded end of the holder, then cool the caramel syrup on the base with the formation of mechanically strong wow candy.

In the particular case of the invention, a holder made of wood is used.

In the particular case of the invention, a base is used with a lodgement for the holder paired with a recess in the base, while the holder is fixed in the lodgement with the rounded end of the holder above the recess, and the syrup is poured into the recess in an amount sufficient to form a caramel layer over the end of the holder.

In the particular case of the invention, the size of the candy is selected, for the selected size of the candy, the portion size of the caramel syrup is set, and the portion of the caramel syrup is poured onto the base.

In the particular case of the invention, the syrup is poured onto the rounded end of the holder, and, after pouring the syrup, the end of the holder is subjected to vertical vibrations, with the formation of syrup layers on all sides of the holder.

In the particular case of the invention, the thickness of the finished candy is set, the holder is placed at a distance from the base 1.5 ÷ 3 times greater than the specified thickness of the finished candy, after which caramel syrup is poured onto the rounded end of the holder for 2 ÷ 5 seconds, and then it is moved the end of the holder to the base with the formation of a layer of syrup between the holder and the base, and continue to pour the syrup on the rounded tip of the holder until a candy of a given size is formed.

In the particular case of the invention, the syrup is poured onto the holder region located at a distance from the rounded end of the holder equal to 0.5 to 1 width of the holder, and the holder is placed with a slope towards the candy.

In the particular case of the invention, the syrup is poured onto the middle part of the holder.

In the particular case of the invention, caramel layers of equal thickness are formed.

In the particular case of the invention, caramel syrup is preliminarily prepared, for which they are mixed:

white refined sugar - 57 ÷ 62%,

drinking water - 20 ÷ 25%

40 ÷ 45% glucose syrup solution - the rest,

heat the mixture to 137 ÷ 142 ° C, without stirring, and, after boiling, bring the temperature of the mixture to 147 ÷ 153 ° C.

In the particular case of the invention, dyes and crushed insoluble additives are introduced into the syrup at a temperature of 139 - 141 ° C.

In the particular case of the invention, a volume element is previously placed on the base inside the outer borders of the future candy.

In the particular case of the invention, several volumetric elements are placed inside the boundaries of the future candy.

In the particular case of the invention, a silicone polymer or polyethylene base with a relief or smooth surface is used as a base with low thermal conductivity.

In the particular case of the invention, the insoluble element is pressed into the upper surface of the not frozen syrup after the end of the molding of the candy.

Also, the claimed technical result is ensured by a lollipop containing a holder made of natural material of a flat shape and at least one rounded end enclosed inside a rounded candy with layers of candy caramel on both sides of the rounded end of the holder made by the method , described above, while inside or outside the transparent candy mass contains insoluble edible elements.

In the particular case of the invention, solid edible elements are fixed outside the candy mass.

In the particular case of the invention, crushed edible elements are fixed inside the candy mass.

In the particular case of the invention, the insoluble edible elements are dried berries, flowers, seeds or nuts.

In another particular case of the invention, dyes and insoluble additives are introduced into the syrup at a temperature of 140 ° C, and then the mixture is brought to a temperature of 150 ° C. In another embodiment of the invention, in order to enhance the decorative effect and give the caramel additional taste and food properties, insoluble elements are placed before the syrup is poured onto the holder, near the supposed outlet of the syrup, at a distance less than the size of the future candy, Moreover, the average density of insoluble elements is less than or greater than the average density of the syrup. Additionally, the bottom surface of the caramel can be given a relief that repeats the relief of the surface of the base, which can be made of silicone polymer or polyethylene. Additionally, insoluble elements can be pressed into the upper surface of the non-cured syrup after molding the candy.

The specified technical result is achieved when the device is implemented due to the fact that the caramel contains a holder and a candy made by cooling the caramel mass on the base with low thermal conductivity and a flat handle with a polished surface connected to the candy by placing it at a distance from the base greater than the thickness of the finished candy, followed by pouring a portion of caramel syrup on the edge of the holder, followed by pressing the handle to the base while maintaining a layer of syrup between hold Lemma and a base, wherein the bottom surface area of the caramel coating handle more than caramel coating the upper surface of the handle area, or the said areas are equal. This method allows the mass to spread evenly on the surface of the holder on both sides. The polished surface of the holder ensures even distribution of the candy mass and good adhesion of the candy to the stick. The rounded tip of the holder additionally provides good adhesion to the candy mass due to the continuous surface of the lateral thin part of the tip of the holder, in addition, due to the fact that the candy mass is poured onto the specified rounded tip, the final product is obtained in a regular round shape similar to a flower without using additional shapes for making candy. In addition, a good adhesion of the holder to the candy is provided by the natural material of the holder - wood, which, when heated, expands slightly and opens at the micro level the pores into which the syrup flows, sticking them together when solidifying.

Next, the solution is illustrated by reference to the figure, which shows a General view of the lollipop.

Lollipops are made as follows (the following is a description of the process for a small batch of candies - 10 large or 24 small).

For the production of candy use confectionery silicone mats. Holders 1 are laid out on the mats, which are wooden medical spatulas with a size of 140 mm x 17 mm x 1.7 mm parallel to each other at a distance of 15 cm from each other, if these are large lollipops or wooden stirrers for coffee with a size of 140 mm x 5 mm x 1 mm parallel to each other on 7 cm apart. The specified stirrers and spatulas are flat, made of wood and with a polished surface.

Around one of the rounded ends of the spatula 2 in a circle at a distance of 3 cm from the center of the tip of the spatula insoluble elements 4 of candy 3 are laid out, which are, for example, five dried whole berries, blackcurrant / redcurrant / blueberry / sea buckthorn / lingonberry.

To heat the candy mass, use a pan with a thick bottom. Put the pan on the induction stove.

250 g refined white sugar

100 g of drinking water

70 g 43% glucose syrup

Set the temperature to 180 ° C, the composition does not interfere. Further, after the caramel syrup boils, stirring, bring the syrup to a temperature of 140 ° C (the temperature of the syrup is measured using a laser remote thermometer). After the caramel syrup reaches 140 ° C, the pan is removed from the stove and the mixture is added, depending on the type of caramel, the main types of mixture formulations given under numbers 1 to 7, the mixture is gently mixed and brought to a homogeneous consistency:

1) 10 grams of water + 10 grams of dry matter, crushed freeze-dried berries or fruits, depending on what taste caramel should be (raspberries, strawberries, cherries, cranberries, blueberries, black currants, mangoes, oranges, lingonberries, apples, plums, pineapples , grapefruit, passion fruit, pineapple, apricot, blackberry) + 2 grams of liquid juice or extract (one or a mixture depending on the color you want) red carrots or orange or black currant carrots or cherries or apples or sweet potatoes or hibiscus or safflower or radish or fruit genipa or kra hydrochloric cabbage or grapes or lemon or spirulina or spinach.

2) 2 grams of liquid juice or extract (one or a mixture, depending on the desired color) of red carrots or carrots of orange or black currant or cherry or apple or sweet potato or hibiscus or safflower or radish or genipa or red cabbage or grapes or lemon or spirulina or spinach.

3) 10 grams of water + 5 grams of crushed, powdery, dry green mass - sprouts of barley or wheat or alfalfa or Japanese green tea Matcha.

4) 10 grams of water + 5 grams of dry ground spices such as cardamom or turmeric, nutmeg or star anise or cloves or black and allspice or cocoa + 5 grams of the liquid extract of Arabica natural coffee.

5) 10 grams of water + 10 grams of dry powder of superfoods maki or guarana or acai or baobab or sugarcane extract or chlorella seaweed.

6) 10 grams of lemon juice + 10 grams of grated fresh ginger, grated fresh zest of lime or tangerine or orange + 10 grams of natural honey.

7) 10 grams of water + 10 grams of spray-dried juice (pomegranate, lychee, lingonberry, raspberry, apricot, pineapple, hibiscus, beet, cherry, strawberry, blackberry, lime, lemon, grapefruit, red and black currant, grape).

After adding the mixture from claims 1 to 7 to the syrup, the caramel syrup is mixed with the added mixture and put on the stove at a temperature of 200 ° C, with constant stirring, bring the caramel to a temperature of 150 ° C and remove from the stove. Add 1 gram of alcohol or oil extract to caramel syrup depending on the type of caramel: lavender or rose or cardamom or ginger or mint or lemon balm or orange or lemon or apple or pear or peach or passion fruit or mango or lime or grapefruit. Mix quickly, then add dry citric acid from 1 to 2 grams. Then, depending on the type of caramel, add 1 gram of dry ground berries or fruits or herbs or flowers. Mix quickly.

Until the caramel has cooled, we begin to pour the syrup. Syrup is poured from the same container in which the cooking took place. If the syrup is boiled in large volumes, then the syrup from the pan is poured into a glass measuring bucket in portions of 400 g.

We turn to spatulas and stirrers laid out on silicone mats. In the general case, a candy mass is poured onto the area corresponding to the area of the future candy until it reaches the tip of the holder and acquires the desired shape and size of the candy, while observing the distance between adjacent candies.

In another embodiment, a portion of the syrup is poured onto the rounded tip of the holder lying on the mat, then the holder is moved by vertical oscillatory movements with an amplitude of not more than the thickness of the poured syrup layer so that the syrup penetrates under the holder to create a layer of syrup on both sides of the holder.

The silicone base may have lodgements for holders of the appropriate size (for small wooden sticks - stirrers or for large - spatulas), turning into recesses for the formation of candy with a diameter of 3.5 ÷ 4.5 cm (for small candies with holders - stirrers) and with with a diameter of 9 ÷ 11 cm (for large candies with holders - spatulas). The holders are placed in the indicated lodgements so that the rounded tip is located above the recess and a space for syrup under the tip is provided. Syrup is poured into each recess either on the recess or on the tip of the holder, or first a part is poured on the recess, the holder is pressed against the syrup and continued to be poured until a candy of a given size is obtained.

In the latter case, raise the first spatula 2 cm from the mat and start pouring caramel on the raised rounded tip after 3 seconds, lower the spatula onto the mat firmly press the holder against the syrup layer and continue pouring for 4-5 seconds until the caramel acquires the desired flower shape. If the berries are not spread around the spatula, the caramel takes the form of an oval. After 2 lollipops are cast, the caramel syrup is stirred by rotating and shaking the containers in the hand so that the plant ingredients are evenly distributed in the caramel syrup.

If the type of caramel is cast with the addition of nuts, pumpkin or sunflower seeds or sesame or chia or quinoa or hemp, then after casting one candy, seeds and nuts are laid out immediately on top of the caramel that has not yet solidified, slightly pressed into the caramel by pressing it with a gloved hand.

If small lollipops are cast, where the wooden stirrer for drinks serves as a stick, then the caramel casting technology is the same as in the first case, only the pouring time is reduced to 2 seconds per raised stick and 2 seconds per pressed.

The thickness of the finished caramel is set from 0.3 cm to 0.6 cm (together with the thickness of the holder, the shape, due to the described casting technology, is rounded with a smooth surface with a diameter of 4 cm (when making candy on wooden sticks for stirring drinks) up to 10 cm (when making candy on wooden medical spatulas).

In general, the design provides an increase in the benefits of consumption due to the use of exclusively natural products in the manufacture of candies, which is very important for children, and convenience through the use of wide wooden spatulas and stirrers, instead of traditional plastic and wooden thin sticks with a circular cross section for candy.

Claims (18)

1. A method of manufacturing a lollipop, characterized in that the stick is made in the form of a holder of a flat shape made of wood with a polished surface, the rounded end of the holder is placed above the base from a material with low thermal conductivity, caramel syrup is poured onto the base with the formation of a selected size candy and with the formation layers of caramel on both sides of the rounded end of the holder, then cool the caramel syrup on the base with the formation of a mechanically strong round-shaped candy with a diameter ohm from 4 to 10 cm and a thickness of 0.3 to 0.6 cm together with the thickness of the holder, while caramel syrup is prepared from 57-62% refined white sugar, 20-25% drinking water and 40-45% solution glucose syrup - the rest. 2. The method according to p. 1, in which a holder is made of wood in the form of a stirrer for drinks with dimensions of 140 × 5 × 1 mm or spatulas with dimensions of 140 × 17 × 1.7 mm. 3. The method according to p. 1, in which a base is used with a lodgement for the holder paired with a recess in the base, the holder is fixed in the lodgement with the rounded end of the holder above the recess, and the syrup is poured into the recess in an amount sufficient to form a caramel layer over the end of the holder. 4. The method according to p. 1, in which the size of the candy is selected, for the selected size of the candy, the portion size of the caramel syrup is set and the portion of the caramel syrup is poured onto the base. 5. The method according to p. 1, in which the syrup is poured onto the rounded end of the holder and after pouring the syrup, the end of the holder is subjected to vertical vibrations to ensure the formation of syrup layers on all sides of the holder. 6. The method according to p. 1, in which the thickness of the finished candy is set, the holder is placed at a distance from the base 1.5-3 times greater than the specified thickness of the finished candy, after which caramel is poured on the rounded end of the holder for 2-5 seconds syrup, then move the end of the holder to the base with the formation of a layer of syrup between the holder and the base and continue to pour the syrup on the rounded tip of the holder until the formation of a candy of a given size. 7. The method according to p. 1, in which the syrup is poured onto the area of the holder located at a distance from the rounded end of the holder equal to from 0.5 to 1 width of the holder, and the holder is placed with a slope towards the candy. 8. The method according to p. 1, in which the syrup is poured onto the middle part of the holder. 9. The method of claim 1, wherein caramel layers of equal thickness are formed. 10. The method according to p. 1, in which for the preliminary preparation of caramel syrup, a mixture of refined white sugar, drinking water and a glucose syrup solution is heated to 137-142 ° C without stirring, and after boiling, the temperature of the mixture is brought to 147-153 ° C. 11. The method according to p. 1, in which dyes and crushed insoluble edible bulk elements are introduced into the syrup at a temperature of 139-141 ° C. 12. The method according to p. 1, in which previously on the basis of the bulk edible element is placed inside the outer borders of the future candy. 13. The method according to p. 1, characterized in that within the boundaries of the future candy are placed several edible volumetric elements. 14. The method according to p. 1, in which as the base with low thermal conductivity use a base of silicone polymer or polyethylene with a relief or smooth surface. 15. The method according to p. 1, in which the edible insoluble element is pressed into the upper surface of the not frozen syrup after casting the candy. 16. Lollipop made by the method according to claim 1, characterized in that it contains a stick made in the form of a holder made of wood with a polished surface of a flat shape and at least one rounded end enclosed inside a rounded candy with a diameter from 4 to 10 cm, with layers of candy caramel on both sides of the rounded end of the holder, from 0.3 to 0.6 cm thick together with the thickness of the holder, while inside or outside the transparent candy mass contains edible bulk elements in the form of dried berries, color nuts, seeds or nuts, and for cooking - use caramel syrup, which is prepared from 57-62% refined white sugar, 20-25% drinking water and 40-45% glucose syrup solution - the rest. 17. A lollipop according to claim 16, in which whole edible elements are fixed outside the lollipop mass. 18. Lollipop according to claim 16, in which crushed edible elements are fixed inside the lollipop mass.

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