Method for producing of kozynak-type sweets (versions)

FIELD: food-processing industry, in particular, preparing of confectionery products.

SUBSTANCE: method involves preparing high-boiled sugar mass by introducing invert sugar into sugar syrup boiled out to temperature of 110-1150C, followed by further boiling out of mixture to temperature of 130-1400C; mixing resultant mixture with filler, such as flax seeds (version 1) preliminarily washed with water, dried in vacuum box to moisture content of 30%, with following drying in roaster to moisture content of 10%, or flax seed nuclei (version 2), said flax seed nuclei being preliminarily washed and held in water at temperature of 500C for 20-30 min and shelled for removal of coating, with flax seed nuclei being dried to moisture content of 30% in vacuum box with following drying in roaster to moisture content of 10%; forming products from resultant mass. Sand sugar and invert sugar are used in high-boiled sugar mass in the ratio of 2.5:1. High-boiled sugar mass and filler are used in the ratio of 1:3. Candies are formed at temperature of 950C. Consumption of kozinak-type sweets allows protein deficit of population to be substantially reduced.

EFFECT: simplified method and improved quality of sweets.

8 cl, 1 dwg, 2 ex

 

The invention relates to food industry, namely the production of confectionery products.

Known compositions and methods of obtaining Oriental sweets kozinaki (U.S. Pat. The USSR №1805869, CL. A 23 G 3/00, 1991; U.S. Pat. Of the Russian Federation No. 2000703, CL. A 23 G 3/00, 1992; A.S. USSR №627807, CL. A 23 G 3/00, 1977; Tchepel. Reference confectioner. - Minsk: the graduate school, 1993, s-233).

All known sweets type koshinaka include sugar-containing binder comprising a carbohydrate based sweets (sugar, molasses), filler, providing nutritional value of the product, - foods of the kernel (the core of LESNOGO nut, walnut, almond, cake pine nut, sesame seed, and others), rich in proteins, fats, vitamins and trace elements, and confectionery additives (vanilla, butter, citric acid, and others).

Ways of getting sweets type koshinaka include mixing sugar-containing component with the filler and molding the resulting mass.

Analysis fillers kozinaki shows that they are of limited use because of soil and climatic conditions are grown in limited areas of the country and abroad. Their use in the confectionery business associated with high transport costs, reducing the possibility of consumption of products with high protein content. Deficiency of protein component of p is the soup of human risks severe disease organism kwashiorkor, accompanied by metabolic disorders, weight loss, swelling, weakening of immunity to other diseases.

The problem of providing the population with protein currently is acute (Chemical encyclopedia. Volume 1. - M.: Soviet encyclopedia, 1988, s).

A method of obtaining sweets type koshinaka providing for the preparation of the sugar-treacle syrup, mixing it with filler and molding the resulting mass. The filler used sunflower seeds (see Zhuravleva H. Handbook confectioner. Raw materials and technology for confectionery production. M: Food industry, 1966, s, prototype)

Sunflower is grown on a large area of our country to the South of Voronezh. The protein content of sunflower seed close to other fat-containing cores Luminosa, walnuts, pine nuts, sesame seed (Buy and other Comparative characteristics of the protein complex of oilseeds and the possibility of improvements in the selection process. Food industry, 2001, No. 2, p.30).

However, the production of sweets using as filler sunflower seed requires much less expenses (transport, associated with the cultivation of sunflower and others)that allows you to get a cheaper product with high protein content, access the output for the population.

The problem solved by this invention is the development of cheap, accessible to the population of a product with a high content of protein, providing healthy nutrition of the population.

The technical result of the solved task is to reduce the risk of protein deficiency in the population through the consumption of sweets type koshinaka obtained by the claimed technology, and is achieved by the fact that (the first option) a method of obtaining a sweets type koshinaka involves cooking the caramel mass by introducing invert sugar boiled to a temperature of 110-115°With sugar syrup, followed by boiling the mixture to a temperature of 130-140°mixing it with filler, which is used as flax seeds, pre-washed with water, dried in the vacuum box to a moisture content of 30%, followed by drying in a Dutch oven to a moisture content of 10% and fried to a Golden brown, and molding the resulting mass. In addition, sugar and invert sugar in the caramel mass charge ratio of 2.5:1, caramel mass and filler taken in the ratio 1:3, and the forming of the candy mass is carried out at a temperature of 95°; (the second option) a method of obtaining a sweets type koshinaka involves cooking the caramel mass by introducing invert sugar boiled to a temperature of 110-115°sugar is the first syrup with subsequent boiling of the mixture to a temperature of 130-140° With mixing it with filler, which is used washed in water and dried to a moisture content of 30% in the vacuum-box, followed by drying in a Dutch oven to a moisture content of 10% kernel flax seeds, which are released from membranes pre-washed and aged in water at a temperature of 50°C for 20-30 minutes flax seeds and their subsequent violation, and molding the resulting mass. In addition, sugar and invert sugar in the caramel mass charge ratio of 2.5:1, caramel mass and filler taken in the ratio 1:3, and the forming of the candy mass is carried out at a temperature of 95°C.

Flax seed is not found still used in the confectionery industry, as filler will allow you to complete the assortment of confectionery sweetness type kozinaki as a highly nutritious food product with high protein content, reducing the risk of protein deficiency in the population (see table).

Flax is cultivated almost throughout the country, which eliminates the problem of transport costs to deliver the seed to the consumer.

Dried flax seeds have a pleasant smell and taste remain high biochemical activity amenable to crushing and grinding, mix well with caramel mass in homogeneous form of the mass as a whole, crushed and ground with which the being. All this allows us to consider flax seeds promising raw material confectionery industry, significantly superior in many respects other foods kernel, in particular, the sunflower.

In addition, cooking the caramel mass in invert sugar makes this product cheaper, and the method of its preparation is less time-consuming, which ultimately affects the value obtained sweets type koshinaka and its availability to the population as a valuable protein product.

The claimed method of obtaining sweets type koshinaka illustrated shown in the drawing flow diagram showing the process of obtaining a sweets type koshinaka, when the filler used flax seeds (option 1) and kernel flax seed (option 2).

A method of obtaining a sweets type koshinaka includes the following operations:

- cooking the caramel mass;

- preparation of filler from the seeds of the flax;

- preparation of filler from the nuclei of flax seeds;

- mixing the caramel mass filled with flax seed (option 1) and nuclei flax seeds (option 2);

- molding candy sweets type koshinaka.

A method of obtaining a sweets type koshinaka is as follows.

Example for option 1.

Caramel mass is prepared in the following sequence.

In pot cooking is armelino mass of 1 liter pour drinking water in the amount of 240 g, which is heated to boiling. In boiling water poured sugar weight 585 g Aqueous solution of sugar boiled with continuous stirring to a temperature of 110-115°C. boiled In sugar syrup until the viscosity at which the drop does not spread on clean glass, make invert sugar in the number 230, a Solution of sugar and invert sugar continues to be boiled down for continuous and thorough stirring to a temperature of 130-140°C.

Preparation of filler from flax seeds begin with quality control of flax seeds. Out of line establish the absence in them rot, odors and mechanical damage. Experimentally determine the moisture content and density of flax seeds, percentage of solids in them.

In the presence of impurities of less than one percent flax seeds are washed with running tap water for washing tray, which provides separation from flax seeds solid particles with a density of more than 1160 kg/m3and the lighter impurities.

Next seeds being dried in the vacuum box to a moisture content of 30%, followed by drying in a Dutch oven to a moisture content of 10%, then fried until Golden brown.

Filled with flax seed is introduced into the boiling caramel mass in small portions; caramel mass and filler taken in the ratio 1:3. Homogeneous molding composition heated to t is mperature 130-140° With that out of the digester is discharged through the dispenser on a metal baking sheet with high sides 10 mm, oiled with linseed oil.

Molding the mixture into the baking sheet is rolled evenly. Rolled in the pan candy mass is covered by molding a grid that divides the canvas sweets in individual candy, with a pleasant taste and a beautiful glossy chocolate brown.

Example for option 2.

Caramel mass is prepared in the same manner as in the example for option 1.

The preparation of the filler from the nuclei of flax seeds prepared as follows.

Flax seeds are washed, soaked in water, heated to 50°With over 20-30 minutes, followed by verification of readiness flax seeds to split into factions: kernel flax seeds and seed coats. Next, flax seeds overload in rusinow machine, described in the source: Aivazov, G.S. Production of halva. - M.: Pishepromizdat, 1949, p.34.

The mass of the collapsed flax seeds (a mix of their nuclei and membranes) comes in salamouny tank with 18%aqueous solution of sodium chloride, where for 30-40 minutes stripes collapsed flax seed. The upper layer of the stratified mass collapsed flax seeds (kernels and impurities remains of shells) overload in the vacuum box and subjected to washing linen nuclei in the vacuum box of salt and subsequent cuskey by blowing in the vacuum box of the air. Dried kernel of flax seeds to a moisture content of less than 30% going into the brazier, which are dried at a temperature of 90-95°to a moisture content of less than 10%.

Dried and pleasant smelling kernel flax seed direct into the mixer with caramel mass in a ratio of 3:1.

All other operations, as in the example for option 1.

From the method of preparation of the filler depends on the color of the final product - sweets type koshinaka - from chocolate to pale cream color.

The decrease in the density of staining sweets indicates the increase in its quantity of protein.

The chemical composition of sweets type koshinaka filled with flax seed and sweets type koshinaka filled with sunflower seeds is given in the table.

Table.

The chemical composition of sweets type koshinaka filled with flax seed and sweets type koshinaka filled with sunflower seed
The indicators of the chemical composition, %The sweetness of the type koshinaka basedThe sweetness of the type koshinaka filled with sunflower seed
 whole flax seednuclei flax seed 
Protein18,336,418,2
LM is 2651,739,2
Carbohydrates23,25,98,4

The table shows that whole flax seeds on nutritional value comparable to sunflower kernels, and kernels linseed exceed kernel sunflower on all indicators of the chemical composition of more than 40%. In this regard, flax seeds are the most appropriate and promising filler sweets, manufactured on the basis of caramel binder.

1. A method of obtaining a sweets type koshinaka providing cooking the caramel mass-based sugar syrup, mix it with filler and molding the resulting mass, characterized in that the caramel mass is prepared by introduction of invert sugar boiled to a temperature of 110-115°With sugar syrup, followed by boiling the mixture to a temperature of 130-140°and the filler used flax seeds, pre-washed with water, dried in the vacuum box to a moisture content of 30%, followed by drying in a Dutch oven to a moisture content of 10% and fried to a Golden brown.

2. The method according to claim 1, characterized in that the sugar and invert sugar in the caramel mass charge ratio of 2.5:1.

3. The method according to claim 1, characterized in that the caramel mass and filler taken in the ratio 1:3.

4. With whom persons according to claim 1, characterized in that the molding of the candy mass is carried out at a temperature of 95°C.

5. A method of obtaining a sweets type koshinaka providing cooking the caramel mass-based sugar syrup, mix it with filler and molding the resulting mass, characterized in that the caramel mass is prepared by introduction of invert sugar boiled to a temperature of 110-115°With sugar syrup, followed by boiling the mixture to a temperature of 130-140°and the filler used washed in water and dried to a moisture content of 30% in the vacuum-box, followed by drying in a Dutch oven to a moisture content of 10% kernel flax seeds, which are released from the membranes, pre-washed and aged in water at a temperature of 50°C for 20-30 min flax seeds and their subsequent violation.

6. The method according to claim 5, characterized in that the sugar and invert sugar in the caramel mass charge ratio of 2.5:1.

7. The method according to claim 5, characterized in that the caramel mass and filler taken in the ratio 1:3.

8. The method according to claim 5, characterized in that the molding of the candy mass is carried out at a temperature of 95°C.



 

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