RU2694733C1 - Soft roasted candied nuts type product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionary industry, namely to production of products based on soft roasted candied nuts mass. Proposed product is soft roasted candied nuts type, which is a housing made based on soft on soft roasted candied nuts mass made from a grain-based dry mass, containing chocolate puffed rice, and a binding milk mass, the formula composition of which contains molasses, confectionary fat, invert syrup for sugar products, sorbitol, edible salt, lecithin, a dry milk solution, milk condensed with sugar, cocoa powder, cinnamon, vanillin, Nova Sol Cof antioxidant and water, wherein the grain-based dry mass additionally contains pieces of dried apple, cereal flakes of 4 cereals, oat flakes, puffed rice with cocoa in the form of balls with diameter of 1.5–3 mm, and the binding milk mass additionally contains ascorbic acid with a given ratio of the initial components. Housing contains a grain-based dry mass and a binding milk mass with the ratio of initial components, wt %: grain-based dry mass 58–62; binding milk mass 38–42.

EFFECT: invention allows expand range of products, enriched with food fibers, with new organoleptic properties in part of taste, reduced caloric content, increased storage life and increased biological value.

2 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, to its confectionery industry, namely the production of products based on soft roasted weight mass.

Known candy with cases of roasted mass, glazed with chocolate icing. The composition contains chocolate icing, natural honey, nut kernels, roasted, crushed, dry breakfast "puffed rice" in the form of balls with a diameter of not more than 3 mm, butter, vanillin and chocolate icing. RU 2201094, IPC A23G 3/00, A23G 3/48, A23G 3/46 publ. 03/27/2003.

However, well-known candies contain a sufficiently large amount of nuts and honey, which leads to an increase in the cost of the final product and a small shelf life of candies due to the quick sugar.

Known candy roasted, which is a body made on the basis of soft roasted mass made from a mixture of dry ingredients containing fried peanut core, dry milk whey and milk binding mass, containing condensed milk sugar, granulated sugar, molasses, coconut oil, whey dry milk, sorbitol, salt, lecithin, vanillin, water. RU 2632223, IPC A23G 3/00, A23G 3/48, A23G 3/46 publ. 03.10.2017.

However, these candies contain as a roasted mass the kernel of the nut is fried, and the binding milk mass is sugar and fatty component, which in combination with nuts helps to increase the calorie content of the candy. In addition, due to the content of a large amount of nuts, from which the release of nut oil into the coating from the glaze is possible, the shelf life is reduced to 3 months.

Known composition of the product on the basis of cereal flakes including oat flakes and / or rye flakes, and / or barley flakes, and / or wheat flakes, covered with a covering layer of hydrophobic additive in the form of plant-derived fats, fruit and berry prescription components, and a sweetener combined with hydrophilic a binder in the form of molasses or syrup (RU # 2436407 C1, A23G 3/00, publ. 12/20/2011),

The use of fats and vegetable oils as hydrophobic additives increases the caloric content of the product, the use of sweeteners leads to an increase in the sweetness and caloric content of the product.

The closest analogue to the technical essence is “Roasted candy”, which is a body made on the basis of soft roasted mass, made from dry components - rice grains, chocolate and dairy binding mass, the prescription composition of which contains milk, sugar, sorbitol, condensed with sugar, edible salt, lecithin, vanillin, water, invert syrup for sugar products, powdered milk solution, cocoa powder, cinnamon, Nova Sol Cof antioxidant, confectionery fat, RU 2665598, MPK8 A23G 3/48, A23G 3/46, publ . 08/31/2018

However, this product contains an insufficient amount of fortified dietary supplements, which reduces its nutritional value.

The task of the invention is the creation of the composition of the product type soft roasted, enriched with dietary fiber and biologically active components, expanding the range of products with improved organoleptic properties in terms of taste, stable properties during storage.

Technical result:

- increased biological value;

-New organoleptic properties, in terms of taste;

-stability of organoleptic properties during storage.

 The technical result is achieved by the fact that a product of the type of soft roast, which is a body made on the basis of a soft roasted mass, made from a dry mass on a grain basis, containing - rice grains, chocolate and a binder milk mass, the prescription composition of which contains molasses, confectionery fat, invert syrup for sugar products sorbitol, edible salt, lecithin, powdered milk solution, sugar condensed with milk, cocoa powder, cinnamon, vanillin, Nova Sol Cof antioxidant and water, according to the invention, dry I weight cereal based additionally contains pieces of dried apple, cereal grains from 4 cereals, oat flakes with cocoa Fig air in the form of beads with a diameter of 1.5-3 mm, with the following ratio of the starting components in wt.%:

 Dried Apple Pieces 18.05 - 19.82  4 cereal cereal flakes 14.28 - 15.07  Popped rice with cocoa 7.16 - 8.04  Rice kernels chocolate 10.14 - 11.89  Oatmeal flakes rest

and the binding milk mass additionally contains ascorbic acid in the following ratio of initial components in wt.%:

  Syrup 45.12 - 47.09   Sorbitol 9.54 - 11.35   Fat confectionery 9.01 - 9.87   Invert syrup for sugar products 9.12 - 9.52   Powdered milk solution 8.14 - 8.94   Sweetened condensed milk 8.02 - 8.22   Cocoa powder 0.89 - 1.1   Lecithin 0.18 - 0.19   Cinnamon 0.07 - 0.08   Food salt 0.07 - 0.08   Vanillin 0.04 - 0.05   Antioxidant "Nova Saul Cof" 0.032 - 0.04   Ascorbic acid 0.018 - 0.02   Water rest

The difference of the proposed product type of soft roast from the prototype is the use in the composition of the product is enriched with dietary fiber dry mass on the grain basis, containing rice grains, chocolate, oatmeal flakes, cereal from 4 cereals, rice with cocoa in the form of balls with a diameter of 1.5- 3 mm, as well as a biologically active additive - pieces of a dried apple, in combination with a binding milk mass, containing ascorbic acid along with the known components. The combination of grain components with dried apple pieces, in combination with a bonding milk mass containing cocoa and cinnamon, gives the product an unusual taste, as well as high nutritional value. The content in the binding mass of ascorbic acid, which is an antioxidant and stabilizer, allows for a long time to preserve the taste of the product, its color and smell. Being a synthetic form of vitamin C, ascorbic acid additionally enriches the product with vitamin C, and is also able to improve the protective functions of the human body when using these products.

 The invention is illustrated by examples of the manufacture of the claimed product.

Example 1. For the preparation of products of the type of soft roast prepare a binder milk mass. To do this, raw materials, molasses, water, condensed milk and confectionary fat, according to the recipe, are fed to a plant equipped with a mixer for weighing and pre-mixing. The remaining prescription components are loaded manually in an amount according to the composition of Table 1. 1. A solution of powdered milk is prepared from the ratio, wt. %: Skimmed milk powder - 26.0; Water - 74.

After mixing, the mixture is piped through a pump into a cooking plant for boiling. The process of boiling occurs at a temperature of 111.0 ± 2.0 ° C.

The finished binder mass has a solids content of 83.5%, reducing substances 21.0%.

Then, dry grain mass is prepared by mixing and manually mixing rice grains, chocolate, dried apple pieces, cereal flakes from 4 cereals, oat flakes, puffed rice with cocoa in the form of balls with a diameter of 1.5-3 mm, in the amount according to the composition 1 table.2. The prepared cereal mixture using a dispenser for bulk components is fed into kontimiks, where a pumping milk mass is fed by means of a pump.

The ratio of dry weight on a cereal basis and a binder milk mass is in wt%:

  Dry weight on a grain basis - 58

  Binding milk mass - 42

The resulting mass with a moisture content of 13.81% is fed to the forming shaft of the forming section, where it is spread with a knife, and then it is fed to the funnel above the forming rollers using a transport belt. Between the shafts expose a certain gap to adjust the thickness of the layer in accordance with the recipe. After the forming rolls, the formation in the form of a continuous ribbon is fed to a cooling cabinet, and then to the cutting. The organoleptic properties of the products are given in table 3.

Example 2. The product soft roast is prepared analogously to example 1.

The number of dry matter components on a grain basis is taken in accordance with the composition of table 2. one.

The number of components of the binder mass taken in accordance with composition 2 of table 2

The process of boiling occurs at a temperature of 113.0 ± 2.0 ° C.

The finished binder mass has a dry matter content of -88.5%, reducing substances 23.0%.

The ratio of dry weight on a cereal basis and a binder milk mass is in wt.%:

  Dry weight on a grain basis - 62

   Binding milk mass - 38

The resulting mass has a moisture content of 10.81%.

The following raw materials were used to prepare soft roast products: Rice grains, chocolate - Funtex F-1000C -TP TS 021/2011. Appearance: product in the form of increased in diameter and length of rice grains. Linear dimensions (mm): length 10 ± 2, width 5 ± 1, thickness 4 ± 1; Color: from brown to dark brown, with various shades. Taste and aroma: characteristic of the product, without foreign taste and smell. Starch syrup - GOST R 52060-2003, TRTS 021/2011; sorbitol - ORTS 021/2011, TRTS 029/2012; confectionery fat TRTS 021/2011, TRTS 024/2011, TRTS 029/2012; invert syrup for sugar products: sugar - 33222-2015, TP TS 921/2011, lactic acid - TP TS 021/2011, TP TS 029/2012; powdered milk solution: powdered milk - GOST 33629-2015, TP TS 021/2011, TP TS 033/2013; water SanPin 2.1.4.1074-01; sweetened condensed milk GOST 31688-2012, TRTS 021/2011, TRTS 033/2013; cocoa powder GOST 108-2014 DTTS 021/2011; lecithin TRTS 029/2012, TRTS 021/2011; Cinnamon TRTS 021/2011; food salt GOST R 51574-2000; vanillin TRTS 029/2012, TRTS 021/2011; the antioxidant “Nova Sol Cof” TRTS 029/2012, TRTS 021/2011; Apple, dried pieces of TR TS 021/2011; cereal cereals from 4 cereals ТР ТС 021/2011; Popped rice with cocoa ТР ТС 021/2011; oat flakes ТР ТС 021/2011; ascorbic acid TR TS 021/2011, TR TS 029/2012

Thus, the resulting products of the type of soft roast expand the range of products enriched with dietary fiber with new organoleptic properties in terms of taste, lower calorific value, increased shelf life.

Claims (6)

1. The product is a type of soft roast, which is a body made on the basis of a soft roasted mass, made from a dry mass on a grain basis, containing chocolate rice kernels, and a bonding milk mass, the prescription composition of which contains molasses, confectionary fat, invert syrup for sugar products , sorbitol, salt, lecithin, a solution of powdered milk, sweetened condensed milk, cocoa powder, cinnamon, vanillin, the Nova Sol Cof antioxidant and water, characterized in that the dry weight on the grain basis additionally holding pieces of dried apple, cereal grains from 4 cereals, oat flakes with cocoa Fig air in the form of beads with a diameter of 1.5-3 mm with the following ratios of the starting components in wt.%: Dried Apple Pieces 18.05–19.82 4 cereal cereal flakes 14.28–15.07 Popped rice with cocoa 7.16–8.04 Rice kernels chocolate 10.14-11.89 Oatmeal flakes rest, and the binding milk mass additionally contains ascorbic acid in the following ratio of initial components in wt.%: Syrup 45.12–47.09 Sorbitol 9.54–11.35 Fat confectionery 9.01–9.87 Invert syrup for sugar products 9,12–9,52 Powdered milk solution 8.14–8.94 Sweetened condensed milk 8.02–8.22 Cocoa powder 0.89-1.1 Lecithin 0.18–0.19 Cinnamon 0.07–0.08 Food salt 0.07–0.08 Vanillin 0.04–0.05 Antioxidant "Nova Saul Cof" 0.032–0.04 Ascorbic acid 0.018–0.02 Water rest 2. Product type soft roast according to claim 1, characterized in that the body contains a dry weight on a grain basis and a binder milk mass in the following ratio of initial components in wt.%: Grain-based dry weight 58-62 Binding milk mass 38-42

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