RU2493719C2 - Confectionary products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary products manufacture. The method envisages mixing a liquid base with sugar, a flour suspension introduction into the mixture with usage of wheat flour, the produced mass boiling out (under continuous stirring conditions), a flavour additive and nuts introduction, the ready product moulding and packaging. The liquid base is represented by any fruit or berry juice, except citrus juice, or a mixture of fruit or berry or fruit-and-berry juices, except citrus juice, in various proportions. Sugar is fried till caramelisation condition before the liquid base mixing. The sugar quantity is sufficient for carbohydrates content in the juice to be 60-65%. The flour suspension is represented by flour and water mixture. The flavouring additive is represented by a mixture of crushed spices of cinnamon, cloves and cardamom. The spices are introduced into the mass being boiled out before residual moisture content is equal to 50-60%. The ready product moulding is performed by way of the mass layer pouring into a plastic rectangular mould with subsequent sprinkling of this layer with shelled nuts with nut grits sized 5 - 12 mm. These operations are performed till a layered briquette production. Then the briquette is dried in a microwave drier at a temperature of 20-70°C till residual moisture content is equal to 32-35%. The ready product packaging is performed by way of the briquette cutting into measured pieces with their subsequent packing. The components are taken at a specified weight ratio.

EFFECT: invention allows to manufacture confectionary products with high organoleptic indices, stable form-holding capability and long storage life.

2 cl, 2 ex

Description

The invention relates to the food industry, namely, to the production of confectionery products having a viscous consistency.

A known method for producing sweets having a viscous consistency, comprising mixing sugar-honey syrup, protein mass and distilled monoglycerides, adding whole or coarsely ground nuts and / or dried fruits, previously sprinkled with a powdery substance, cooling the candy mass and molding by cutting it into cases with subsequent packaging of finished products (RF patent No. 2326545, A23G 3/00, 2006).

The use of emulsifiers in this confectionery product negatively affects the taste characteristics and reduces the useful properties of the product.

A known method for the production of confectionery, which consists in preparing a liquid base, mixing the base with sugar, introducing into the mixture a suspension using wheat flour, boiling the resulting mass with continuous stirring, introducing an aromatic additive and nuts, molding the mass and its packaging (USSR copyright certificate No. 1634237 , A23L 1/06, published 03/15/1991).

The disadvantage of this method is the low shelf life of the finished product, the loss of taste of nuts at high temperature, low form-holding ability of the product.

The task to which the claimed invention is directed is to create a method for the production of confectionery products, which allows to provide a technical result, expressed in the manufacture of products with high organoleptic characteristics by obtaining pronounced nut and caramel tastes, in expanding the taste palette of the finished product, in obtaining products with stable form-holding ability due to the choice of the proposed ratio of components and to increase the shelf life of the finished product, also due to the ratio of components and the introduction of the drying operation in a microwave dryer.

The technical result is achieved by the fact that in the method for the production of confectionery, which consists in mixing a liquid base with sugar, introducing a suspension into the mixture using wheat flour, boiling the resulting mass with continuous stirring, introducing an aromatic additive and nuts, molding the finished product and packaging it, according to According to the invention, as a liquid base, any fruit or berry juice other than citrus fruit is used, or a mixture of fruit or berry juice or fruit and berry juice other than citrus fruit personal proportions, before mixing the liquid base with sugar, the latter is fried until caramelized, and the amount of sugar is determined from the condition of bringing the carbohydrate content in the mass of the liquid base to 60-65%, a flour and water mixture is used as a flour suspension, a crushed mixture is used as an aromatic additive spices from cinnamon, cloves and cardamom, which are introduced into the cooked mass when it reaches a residual moisture content of 50-60%, the product is formed by pouring part of the mass into a rectangular plastic form with the last traveling filling this layer with peeled nuts with a nut size from 5 to 12 mm, these operations are carried out sequentially until a puff briquette is obtained and the briquette is placed in a microwave dryer, drying the briquette at a temperature of 20-70 ° C to a residual moisture content of 32-35%, and packaging of the finished product is carried out by cutting the briquette into measuring pieces with their subsequent packaging, using the following ratio of components, wt.%:

liquid base with sugar 40-45 water 30-35 wheat flour 12-18 spices 0.07-0.13 nuts 6-12.

The technical result is also achieved by the fact that to expand the taste palette use any nuts in raw or roasted form.

The production of confectionery, according to the claimed method, differs from the known one in that any fruit or berry juice, except citrus, or a mixture of fruit or berry or fruit and berry juices in various proportions is used as the liquid base, and the liquid base is mixed with sugar, pre-fried before caramelization, while the amount of sugar is determined based on the need to bring the content of carbohydrates in the mixture to 60-65%, which gives the final product a special caramel taste and improves organolepticity of sul properties.

Using water to prepare a flour suspension allows you to save the taste of a liquid base (fruit aroma) by reducing the raw taste of flour before it is introduced into a liquid base.

The introduction of crushed spices into the cooked mass at certain parameters of residual moisture is due to the fact that when the residual moisture is less than 50%, their presence in the boiling mass increases, which gives the finished product a sharp spicy taste, and with a residual moisture of more than 60%, on the contrary, to the loss of spicy taste .

The choice of the size of the walnuts in the formation of the puff cake is due to the fact that the use of walnuts with a size of less than 5 mm leads to a loss of the nutty taste of the finished product, and when the size of the walnuts is more than 12 mm, the quality characteristics of the finished product are deteriorated.

The specified ratio of the components was established experimentally and is optimal for obtaining a finished product of high quality and organoleptic characteristics.

The claimed method is as follows.

A liquid base is prepared, which can be any fruit or berry juice (with the exception of citrus) or a mixture (blend) of two or more juices and sugar fried before caramelization is added in an amount necessary to bring the carbohydrate content in the juice to 60-65% . Juices may contain fruit pulp, in which case they must be subject to homogenization. The liquid base is poured into the cooking apparatus and brought to a boil with constant stirring.

A flour suspension is prepared by thoroughly mixing the wheat flour in water. The flour suspension is introduced into a boiling liquid base and, with constant stirring, it is continued to stand at the boiling point until a jelly-like mass with a residual moisture content of 50-60% is obtained. The required density can be determined by the “drop on a saucer” method - the drop should not spread.

When the liquid base reaches a residual moisture content of 50-60%, spices are added to it - crushed cinnamon, cloves, cardamom and continue to boil it for a time not exceeding 10-12 minutes.

Part of the finished mixture is poured into a rectangular plastic shape, chopped kernels of nuts with a grain size of 5 to 12 mm are poured on top. Walnut kernels are preferably used, but any other nuts in general, chopped, raw or roasted, can be used.

Then pour the second layer of the finished mixture of the same thickness as the first layer, sequentially carry out these operations to obtain a puff briquette. The number of layers can be 3, 5, etc., it does not affect the taste of the finished product, but is determined by the convenience of consumption.

The form is placed in a microwave dryer, where the contents are dried at a temperature of 20-70 ° C to a residual moisture content of 32-35%. The resulting briquette is removed from the mold, cut into measured pieces, each of which is packed in a labeled package.

The use of microwave drying in the claimed method due to the volume of the heating process, when heat penetrates into the product immediately in the entire volume, significantly simplifies the drying process while improving the quality of the products and increasing the shelf life of the finished product, as well as significantly reduces energy consumption. Improving the quality of the finished product occurs due to increased biological value, since the preservation of biologically active substances and vitamins is ensured, while organoleptic indicators sharply improve - the color, taste, and aroma of the finished product are pronounced.

Thanks to the claimed invention, it became possible to obtain a confectionery product made from natural products in technologically simpler conditions, having a soft, elastic texture and excellent taste, with an increased shelf life of finished products (up to 1 year).

The invention is illustrated by the following examples.

Example 1

70 kg of apricot juice are mixed with sugar fried before caramelization in the amount necessary to bring the carbohydrate content in juice to 60%. Juice with dissolved sugar is poured into the brewing apparatus and brought to a boil with constant stirring.

A flour suspension is prepared by thoroughly mixing 25 kg of wheat flour in 55 l of water. The flour suspension is introduced into boiled boiling juice and, with constant stirring, continues to withstand at the boiling point until a jelly-like mass is obtained.

Upon reaching a residual moisture content of 50%, spices are added to the mixture - crushed cinnamon, cloves, cardamom in a total amount of 150 g and continue to boil for 10 minutes.

The finished mixture is poured into a rectangular plastic shape with a layer, for example, 11 mm thick, chopped walnut kernels with a nut size of 7 mm in the amount of 15 kg are poured on top.

Then pour the second layer of fruit mass of the same thickness as the first layer.

The mold is placed in a microwave dryer, where the contents are dried at a temperature of 40 ° C to a residual moisture content of 35%. The resulting briquette is removed from the mold, cut into measured pieces, each of which is packed in a labeled package.

Example 2

In 70 kg of a mixture of peach, strawberry and pomegranate juices taken in equal amounts, sugar fried before caramelization is added in the amount necessary to bring the carbohydrate content in the juice to 65%. Juice with dissolved sugar is poured into the brewing apparatus and brought to a boil with constant stirring.

A flour suspension is prepared by thoroughly mixing 25 kg of wheat flour in 55 l of water. The flour suspension is introduced into boiled boiling juice and, with constant stirring, continues to withstand at the boiling point until a jelly-like mass is obtained.

Upon reaching a residual moisture content of 60%, spices are added to the mixture - crushed cinnamon, cloves, cardamom in a total amount of 150 g.

The finished mixture is poured into a rectangular plastic shape with a layer, for example, 15 mm thick, 17 kg of chopped hazelnut kernels are poured on top.

Then pour the second layer of fruit mass of the same thickness as the first layer.

The mold is placed in a microwave dryer, where the contents are dried at a temperature of 55 ° C to a residual moisture content of 32%. The resulting briquette is removed from the mold, cut into measured pieces, each of which is packed in a labeled package.

Thus, the claimed method allows to create a technology for the production of confectionery products with high organoleptic characteristics, with stable form-holding ability, with an increased shelf life of finished products.

Claims (2)

1. The method of production of confectionery, which consists in mixing a liquid base with sugar, introducing a flour suspension into a mixture using wheat flour, boiling the resulting mass with continuous stirring, introducing an aromatic additive and nuts, molding the finished product and packaging, characterized in that as a liquid base, use any fruit or berry juice, except citrus, or a mixture of fruit or berry, or fruit and berry juices, except citrus, in various proportions, before mixing the base with sugar is fried until caramelized, and the amount of sugar is determined from the condition of raising the carbohydrate content in the juice to 60-65%, a flour and water mixture is used as a flour suspension, a mixture of crushed spices from cinnamon, cloves and cardamom is used as an aromatic additive which are introduced into the mass to be boiled when it reaches a residual moisture content of 50-60%, the finished product is formed by pouring a layer of mass into a rectangular plastic shape, followed by filling this layer with peeled nuts mi with a grain size from 5 to 12 mm, sequentially carry out these operations to obtain a puff briquette and place the briquette in a microwave dryer, drying the briquette at a temperature of 20-70 ° C to a residual moisture content of 32-35%, and packaging of the finished product is carried out by cutting the briquette into measured pieces with their subsequent packaging, using the following ratio of components, wt.%:
liquid base with sugar 40-45 water 30-35 wheat flour 12-18 spices 0.07-0.13 nuts 6-12 2. The method according to claim 1, characterized in that as nuts use any nuts in raw or roasted form.