RU2834033C1 - Method for production of soft brittle candies of functional purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary industry, and may be used in production of sweets. For production of soft brittle candies of functional purpose, including preparation of chickpeas and binding mass, connection of preliminarily prepared chickpeas with binding mass to obtain homogeneous consistency, formation of balls weighing 15 grams from brittle mass, which are sent for stabilization to a refrigerating chamber at temperature of 0 to +4 °C for 20 minutes, with subsequent glazing of brittle body and freezing of glaze in shop conditions. Pre-washed and dried chickpeas are milled to pass through a sieve with cells d=1 mm and roasted until obtaining a nutty smell and taste. Binding mass is represented by pumpkin-and-pruterberry puree or zucchini-and-pruterberry puree, carob and sorghum cane syrup. Glaze for the soft brittle body coating is made from carob and cocoa butter, and the glaze hardening takes 1 minute.

EFFECT: invention enables to obtain a product with improved organoleptic indices, increased nutritive value and economic efficiency, which can be used as a product for dietary alimentation, and expands the range of functional purpose sugary confectionary products.

1 cl, 3 dwg, 5 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of functional candies.

A composition for producing roasted candies and a method for producing them are known (patent RU No. 2303364, IPC A23G 3/48 (2006.01), published on 27.07.2007 Bulletin No. 21). The invention relates to the food industry, in particular to the confectionery industry, and can be used to prepare sugar confectionery products. The method for producing roasted candies includes preparing a glue syrup, obtaining a candy mass by mixing the glue syrup with candied fruit and crushed nuts, stirring the resulting candy mass, molding finished products from it, cooling and glazing. The glue syrup is prepared by boiling honey, molasses, glycerin, maltodextrins, a fat component, edible salt, lecithin, water and then boiling it down to a temperature of 117-118°C. The candy mass is prepared by mixing uncooled syrup with a separately prepared mixture of crushed nuts, candied fruits and flavoring, as provided by the recipe. The composition for the production of brittle candies contains natural honey, roasted crushed nut kernels, candied fruits, molasses, water, glycerin, maltodextrins, edible salt, lecithin, flavoring, vanillin, fat component and glaze. Candied citrus fruits are used as candied fruits in the composition. This ensures the creation of candies that expand the range of soft brittle candies, with new organoleptic properties, improved nutritional qualities and an increased shelf life.

The disadvantage of this method is that the composition of the adhesive for the production of soft candies includes such recipe ingredients as natural honey, which is an allergen, and sugar, which does not allow this product to be classified as a product with dietary properties. In addition, peanuts are used to make the body of candies, which are 3.7 times more expensive than chickpeas.

A method for producing roasted candies is known (patent RU No. 2015127 595, IPC A23G 3/48 (2006.01), published 11.01.2017 Bulletin No. 2; patent RU No. 2665598, IPC A23G 3/48 (2006.01), A23G 3/46 (2006.01), published 31.08.2018 Bulletin No. 25). The invention relates to the food industry, to the confectionery industry. A roasted candy is proposed, which is a body made on the basis of a soft roasted mass made from dry components and a milk binding mass, the recipe composition of which contains condensed milk with sugar, molasses, a fat component, sorbitol, edible salt, lecithin, vanillin, water, wherein rice grains, chocolate are used as dry components, and the recipe composition of the milk binding mass additionally contains invert syrup for sugar products, a solution of dry milk, cocoa powder, cinnamon, the antioxidant "Nova Sol Cof", and confectionery fat as a fat component, wherein the recipe components are used in a given ratio. The invention provides improved organoleptic indicators in terms of taste, reduced caloric content, increased digestibility of the product and an increased shelf life.

The disadvantage of this method is that the recipe for the candied roasted candies uses dairy products, which are an allergen. Cocoa powder is not sweet, so the product contains condensed milk with sugar, which is not suitable for dietary nutrition.

A method for producing brittle candies is known (RU patent No. 2632223, IPC A23G 3/48 (2006.01), A23G 3/46 (2006.01), published 03.10.2017 Bulletin No. 28). The invention relates to the confectionery industry and can be used in the production of confectionery products. A brittle candy is proposed, which is a body made on the basis of a soft brittle mass made from a mixture of dry components and a binding mass, wherein the mixture of dry components contains roasted peanut kernels and dry milk whey, and the binding mass is a milk binding mass and contains condensed milk with sugar, granulated sugar, molasses, coconut oil, dry milk whey, sorbitol, edible salt, lecithin, vanillin, and water. The invention consists of improving consumer properties, increasing the nutritional and biological value of candies, and giving candies new organoleptic properties.

The disadvantage of this method is that the product contains condensed milk with sugar, sugar and expensive peanut kernels.

The closest to the claimed method is the method for producing PP candies (PP candies from 3 ingredients [electronic resource] - URL: https://vk.com/away.php?to=https%3A%2F%2Fwww.instagram.com%2Free1%2FC4vFt60tsTb% 2F%3Figsh%3DNTc4MTIwNiQ2YQ%3D%3D&cc_key=) containing, kg: cooked food chickpeas - 612.16; dates -208.14; cocoa powder - 153.04; chocolate - 29.71. To produce PP candies, chickpea grains are washed, covered with cold water and brought to a boil over low heat, then washed and covered with cold water, after which they are brought to a boil again and left to swell for 1 hour. After the time has elapsed, the chickpeas are washed again, covered with cold water and boiled for 45 minutes. Dates and cocoa powder act as a binding mass in the soft brittle body. The dates are washed, dried and separated from the pits. The cocoa powder is sifted. After that, the pre-prepared chickpeas are ground in a blender with the addition of pre-prepared dates and cocoa powder. Grinding is carried out until a homogeneous consistency is obtained, after which balls weighing 15 grams are formed from it, which are sent for stabilization in a refrigerator at a temperature of 0 to +4 ° C for 20 minutes. After stabilization, the semi-finished products are rolled in cocoa powder or glazed with chocolate melted in a water bath. It takes 2 minutes for the chocolate to harden in the workshop.

The disadvantage of this method is the long boiling of chickpeas, accompanied by a large loss of dry substances in the water in which cooking was carried out. The recipe for the brittle body includes expensive raw materials - dates and unsweetened cocoa powder. The surface of the brittle body is covered with chocolate melted in a water bath, which includes white sugar, which does not have dietary properties.

The technical result of the invention is the production of a functional product from chickpeas, while preserving the nutrients necessary for the human body with the acquisition of improved organoleptic quality indicators, with the replacement of expensive raw materials with regional cheap ones and with the replacement of non-dietary chocolate coating with glaze from carob and cocoa butter.

The technical result is achieved by the fact that in the composition for the production of soft candied roasted sweets for a functional purpose, including the preparation of chickpeas and a binding mass, combining the pre-prepared chickpeas with the binding mass until a homogeneous consistency is obtained, forming balls weighing 15 grams from the soft roasted roasted mass, which are sent for stabilization in a refrigeration chamber at a temperature of 0 to +4 ° C for 20 minutes, followed by glazing of the roasted roasted body and hardening of the glaze in the workshop. Moreover, the pre-washed and dried chickpeas are ground until they pass through a sieve with cells d = 1 mm and fried until they acquire a nutty smell and taste. Pumpkin-rapis or squash-rapis puree, carob and sorghum cane syrup act as a binding mass. The glaze for covering the soft candy body is made from carob and cocoa butter, and the glaze hardens in 1 minute, with the following ratio of components, kg:

Product 1

Grillage body

chickpea flour 807.95 pumpkin-rapis puree 1098,79 carob 40,40 sorghum cane syrup 242.37

Glaze

carob 8.71 cocoa butter 14.52

Product 2

Grillage body

chickpea flour 823.73 zucchini-rapis puree 1120.3 carob 41.18 sorghum cane syrup 280.12

Glaze

carob 8.71 cocoa butter 14.52

There is no known solution in the prior art that contains a set of features similar to the proposed solution.

The set of essential features of the proposed method for producing a composition for producing soft candied roasted candies for functional purposes are in the following cause-and-effect relationship with the achieved technical result.

In the proposed method, chickpeas are ground to a flour consistency and roasted until they acquire a nutty smell and taste, due to which chickpea flour maximally preserves the nutrients necessary for humans, which increases the nutritional value of the product, while simultaneously acquiring improved organoleptic quality indicators. Replacing expensive dates with pumpkin-rapis or squash-rapis puree allows increasing the economic efficiency of producing soft brittle candies. By replacing the non-dietary chocolate coating with carob glaze, which is characterized by a sweet taste, the product was made without adding white sugar, due to which brittle soft candies can be recommended for dietary nutrition.

The method is carried out as follows. To make the first product, pumpkin-rapis puree is dosed into the binding mass. To make the second product, zucchini-rapis puree is dosed into the binding mass. To prepare the soft brittle body, pre-washed and dried chickpeas are ground until they pass through a sieve with cells d=1 mm and roasted until they acquire a nutty smell and taste. The roasted chickpea flour is combined with the binding mass until a homogeneous consistency is obtained. Pumpkin-rapis or zucchini-rapis puree, carob and sorghum cane syrup act as the binding mass. After that, balls weighing 15 grams are formed from the soft brittle mass, which are sent for stabilization in a refrigeration chamber at a temperature of 0 to +4°C for 20 minutes. After the time has elapsed, the soft brittle body is glazed with a glaze of carob and cocoa butter, and then sent to harden in the workshop for 1 minute. Soft brittle candies are made with the following content of recipe components, kg:

Product 1

Grillage body

chickpea flour 807.95 pumpkin-rapis puree 1098,79 carob 40,40 sorghum cane syrup 242.37

Glaze

carob 8.71 cocoa butter 14.52

Product 2

Grillage body

chickpea flour 823.73 zucchini-rapis puree 1120.3 carob 41.18 sorghum cane syrup 280.12

Glaze

carob 8.71 cocoa butter 14.52

Examples of specific implementation of the proposed method

Example 1. To make the first product, pumpkin and rapeseed puree is dosed into the binding mass. To prepare the soft brittle body, pre-washed and dried chickpeas are ground until they pass through a sieve with d=1 mm cells and roasted until they acquire a nutty smell and taste. The roasted chickpea flour is combined with the binding mass until a homogeneous consistency is obtained. Pumpkin and rapeseed puree, carob and sorghum cane syrup act as the binding mass. After that, balls weighing 15 grams are formed from the soft brittle mass, which are sent for stabilization in a refrigeration chamber at a temperature of 0 to +4°C for 20 minutes. After the time has elapsed, the soft brittle body is glazed with a glaze of carob and cocoa butter, and then sent to harden in the workshop for 1 minute. Grillage soft candies are made with the following content of recipe components, kg:

Product 1

Grillage body

chickpea flour 807.95 pumpkin-rapis puree 1098,79 carob 40,40 sorghum cane syrup 242.37

Glaze

carob 8.71 cocoa butter 14.52

Example 2. To make the second product, zucchini-rapis puree is dosed into the binding mass. To prepare the soft brittle body, pre-washed and dried chickpeas are ground until they pass through a sieve with d=1 mm cells and roasted until they acquire a nutty smell and taste. The roasted chickpea flour is combined with the binding mass until a homogeneous consistency is obtained. The binding mass is zucchini-rapis puree, carob and sorghum cane syrup. After that, balls weighing 15 grams are formed from the soft brittle mass, which are sent for stabilization in a refrigeration chamber at a temperature of 0 to +4°C for 20 minutes. After the time has elapsed, the soft brittle body is glazed with a glaze of carob and cocoa butter, and then sent to harden in the workshop for 1 minute. Grillage soft candies are made with the following content of recipe components, kg:

Product 2

Grillage body

chickpea flour 823.73 zucchini-rapis puree 1120.3 carob 41.18 sorghum cane syrup 280.12

Glaze

carob 8.71 cocoa butter 14.52

Fig. 1 shows PP candies with cooked chickpeas and a binding mass of dates and cocoa powder (prototype method).

Fig. 2 shows soft brittle candies with roasted chickpeas and a binding mass of pumpkin-rapis puree, carob and sorghum cane syrup.

Fig. 3 shows soft brittle candies with roasted chickpeas and a binding mass of squash-rapis puree, carob and sorghum cane syrup.

Table 1 presents the organoleptic quality indicators of soft candied roasted candies.

Table 2 shows the chemical composition, nutritional and energy value of PP candy (prototype method).

Table 3 presents the chemical composition, nutritional and energy value of soft candies with roasted chickpeas and a binding mass of pumpkin-rapis puree, carob and sorghum cane syrup.

Table 4 presents the chemical composition, nutritional and energy value of soft candies with roasted chickpeas and a binding mass of squash-rapis puree, carob and sorghum cane syrup.

Table 5 shows the economic efficiency of production of soft candies.

Organoleptic quality indicators are presented for the following samples: 1 - PP candies with boiled chickpeas and a binding mass of dates and cocoa powder (prototype method); 2 - soft candied brittle candies with roasted chickpeas and a binding mass of pumpkin-rapis puree, carob and sorghum cane syrup; 3 - soft candied brittle candies with roasted chickpeas and a binding mass of squash-rapis puree, carob and sorghum cane syrup.

Based on the results of the organoleptic evaluation of soft brittle candies (Table 1), it can be concluded that the product with roasted chickpeas and a binding mass of pumpkin-rapis puree, carob and sorghum cane syrup (Fig. 2) and the product with roasted chickpeas and a binding mass of squash-rapis puree, carob and sorghum cane syrup (Fig. 3) are not inferior in quality to the prototype product (Fig. 1). All samples of soft brittle candies are glazed with chocolate (sample 1) or glaze made of carob and cocoa butter (samples 2 and 3) without "blooming and damage", the shape is round without deformation. In the experimental samples (samples 2 and 3), the taste is more pronounced sweet and sour, without foreign flavors, the smell is characteristic of carob, without foreign odors. In addition, by roasting chickpea flour, the products acquire a nutty flavor and smell that is pleasant for consumers.

From the calculations of the energy value it follows (Tables 2-4) that it increases for samples 2 by 67.2% and 3 by 67.8%, compared to sample 1 according to the prototype method (Table 2). This is due to the increase in the content of proteins by 17.9 and 18.9%, fats by 89.9 and 89.9%, carbohydrates by 41.5 and 44.2%, in contrast to sample 1. Due to the significant increase in energy value, experimental samples 2 and 3 of soft roasted candies (Tables 3-4) were classified as categories of products for people of group III of the population, differentiated by the level of physical activity. This group includes men and women with average physical activity - workers of medium-heavy labor, KFA - 1.9: fitters, adjusters, machine operators, drillers, drivers of electric cars, excavators, bulldozers and other heavy equipment, greenhouse workers, plant growers, gardeners, workers in the fisheries industry and other related activities.

From the calculations of the nutritional value it follows (Tables 2-4) that in the experimental samples of soft roasted candies in sample 2 (Table 3) an increase in the following nutrients is observed, compared to sample 1 according to the prototype method (Table 2): K by 36.4%, Ca by 31.7%, Mg by 17.3%, S by 28.2%, Fe by 16.8%, V by 97.1%; vitamins B6 by 50%, E by 75.8%, PP by 5.8%, Beta-carotene by 92%, B9 by 1.5%, H by 15.4%, K by 70.8%, A by 92.3%.

In sample 3 (Table 4) an increase in the following nutrients is observed, compared to sample 1 according to the prototype method (Table 2): K by 39.4%, Ca by 31%, Mg by 19.1%, S by 26.3%, Fe by 19.6%, V by 71.3%; vitamins B6 by 53%, E by 74.1%, PP by 6.4%, Beta-carotene by 11.3%, B9 by 3.4%, I by 20%, K by 73.1%, A by 5%.

Sample 2 (Table 3) acquires its functional properties due to the following nutrients: K, Ca, Si, Mg, S, P, V, Fe, Co, Mn, Cu, Mo, Se, F, Zn, B1, B2, B5, B6, B9, E, K, PP, Beta-carotene, and sample 3 (Table 4): K, Ca, Si, Mg, S, P, V, Fe, Co, Mn, Cu, Mo, Se, F, Zn, B1, B2, B5, B6, B9, E, PP, since their daily requirement exceeds 15%). For polyunsaturated fatty acid omega-6, the test samples are considered functional for people over 65 years of age. Moreover, Mg, S, Fe, Co, Mn, Cu, vitamins B2, B5, B6, K, E, PP, beta-carotene, as well as polyunsaturated fatty acid omega-6 are antioxidants.

From the calculations of economic efficiency (Table 5) it follows that the cost of raw materials per day for the production of 1 ton of soft candied roasted candies sample 2 is 3.4% higher than that of sample 1 produced using the prototype method, which is due to the introduction of syrup into the recipe for soft candied roasted candies and a 4-fold increase in the fruit and vegetable puree in the recipe.

At the same time, the cost of raw materials per day for the production of 1 ton of soft candy brittle sample 3 is lower by 2.1 and 3.9% than sample 1 (prototype method) and sample 2, respectively, since the price of zucchini-rapis puree is lower by 32.7%, in comparison with pumpkin-rapis puree. Considering the nutritional value of sample 2 and the increasing demand for functional products, the selling price is higher, respectively, the profit is higher, it is profitable to produce such products, since they will be competitive in the market.

The economic effect from the sale of 1 ton of experimental soft brittle candies relative to sample 1 using the prototype method was: for sample 2 - 31,960.0 rubles, for sample 3 - 14,260.0 rubles.

Price for 1 kg of candies: for healthy eating (sample 1) - 419.23 rubles, soft candied roasted candies sample 2 - 451.19 rubles, soft candied roasted candies sample 3 - 433.49 rubles.

The claimed invention is new and industrially applicable, since it can be implemented using known components that ensure high quality of soft candied roasted candies, and can be used as a product for dietary nutrition and expands the range of functional sugar confectionery products.

Claims (10)

A method for producing functional candies of the soft brittle type, including preparing chickpeas and a binding mass, combining the pre-prepared chickpeas with the binding mass until a uniform consistency is obtained, forming balls weighing 15 grams from the soft brittle mass, which are sent for stabilization in a refrigeration chamber at a temperature of 0 to +4°C for 20 minutes, followed by glazing the brittle body and hardening the glaze in the workshop, where pre-washed and dried chickpeas are ground until they pass through a sieve with cells d=1 mm and roasted until they acquire a nutty smell and flavor, obtaining roasted chickpea flour, and pumpkin-rapis puree or squash-rapis puree, carob and sorghum cane syrup act as a binding mass, with the glaze being made from carob and cocoa butter, and the hardening of the glaze takes 1 minute, with the following ratios of the initial components, kg: Grillage body roasted chickpea flour 807.95 pumpkin-rapis puree 1098,79 carob 40,40 sorghum cane syrup 242.37 Glaze carob 8.71 cocoa butter 14.52 or Grillage body roasted chickpea flour 823.73 zucchini-rapis puree 1120.3 carob 41.18 sorghum cane syrup 280.12 Glaze carob 8.71 cocoa butter 14.52