Praline mass

FIELD: confectionery industry, in particular, preparing of confectionery products from praline mass.

SUBSTANCE: praline mass receipt includes following components used in the following ratio, wt%: cacao-oil 8.0-11.0; coconut oil 5.0-7.0; balsam 0.8-1.0; alcohol 2.3-2.5; almond aromatizer 0.05-0.07; cherry aromatizer 0.03-0.04; rubbed cocoa 7.0-8.0; dry cocoa 9.0-10.0; fried and rubbed nut core 17.0-18.0; cedar nut 4.0-5.0; food phosphatide concentrate 0.09-0.1; salt 0.08-0.1; milk-and-bird cherry syrup 13.5-14.5; sugar powder the balance. Milk-and-bird cherry syrup has moisture content of 19% and is prepared in cooking apparatus for 30-40 min at steam pressure of 0.3-0.4 MPa from condensed milk, powdered bird-cherry and sand sugar used the ratio of (3.0-4.0):(1.0-1.5):(5.0-6.0):(2.0-3.0). Praline mass produced on the basis of said components has soft main aroma of bird-cherry, combined sweet bird-cherry and soft nut taste and thin spicy bitter taste, and imparts prolonged bird-cherry aftertaste. Praline mass has homogeneous microporous structure with optimally correlated plasticity, hardness, formability and spreading capacity.

EFFECT: increased nutritive and biological value and wider range of confectionery products prepared with the use of praline mass.

 

The invention relates to confectionery industry and can be used in the manufacture of confectionery mass praline.

Known mass of praline (see USSR author's certificate No. 1792623, IPC 7 A 23 G 3/00, 1989), including the core of roasted walnut liquor, cocoa mass, cocoa butter, soy concentrate structured food nut kernel, roasted crushed, powdered sugar, the components are taken in the following ratio, wt.%:

The kernel of a nut roast liquor-20-4-24;

Cocoa mass-8-10;

Cocoa butter-10-12;

Concentrate soy structured food-4-6;

Nut kernel roasted crushed-4-60;

Sugar - rest.

The disadvantage of this invention is that specific flavor concentrate soy food affects the taste of the masses praline. (It should be noted that this disadvantage was also true is specified in the description to the patent of Russian Federation №2136170, IPC 7 A 23 G 3/00, 1998, p.4 description, in which, as the USSR №1792623 was used as the nearest equivalent. In the description of the patent of Russia, having got no 2136170 was clearly stated: “the Introduction gerogerigegege component - concentrate soy structured food - leads to poor palatability due to the specific taste of soy”).

The closest analogue of the invention is the mass of praline (smatest of the Russian Federation for invention №2121798, IPC 7 A 23 G 3/00, 1994), including cocoa mass, milk powder, coconut oil, cocoa butter, waffles crushed, salt, cinnamon, alcohol, sugar, and the components are taken in the following ratio, wt.%:

Cocoa mass-11-12;

Cocoa butter-11-12;

Milk powder-15-16;

Coconut oil-10-11;

Wafers crushed-6-8;

Salt -0,15-0,2;

Cinnamon -0,09-0,1;

Alcohol -0,8-1,0;

Sugar - rest

In addition to a number of advantages of this formulation weight praline is different and some drawbacks.

In the early 90-ies, when produced by this invention and when in Russia were only emerging market economy, development of recipes masses praline, not including orthostereoscope raw materials, was a forced measure: in those years oreosomatidae raw materials were relatively inaccessible and also quite expensive. In this period, when Russia fully developed market economy, there is a great choice with regard to affordable high quality (including orthostereoscope) raw materials that can be used to prepare the masses praline, impressive and pleasant taste, high nutritional and biological value, and optimal structural and rheological characteristics.

Chocolate-cinnamon flavor and aroma mass praline pleasant and well recognizable, but at the same time, CA is in itself (per se) is not different interesting and distinct originality and novelty, while it is the latter especially now valued by buyers.

Weight praline specified formulation does not have high nutritional and biological value, as, for example, contains no additives of medicinal plants and herbs.

Weight praline created by the proposed formulation is applied, as it directly follows from the description of the patent, only for making candy from the mass of praline. However, it is desirable that the mass of pralines made more universal application, i.e. could be used for the production of praline candies and chocolates with fillings between layers of wafers (i.e., praline fillings), and waffles (as filling), and wafer cakes, etc.

The task solved by the invention is the development of a new, original recipe, which would have a mass praline high organoleptic characteristics, optimal structural and rheological characteristics, high nutritional and biological value, as well as the possibilities of its application in various confectionery products.

Technical result achieved in the process of solving this problem, is to provide the mass delicate praline leading aroma of cherry, sweet melting taste of cherry on soft peanut background, and subtle spicy bitterness in the taste, and so is pleasant lingering aftertaste of cherry. Simultaneously ensures the homogeneous microporous mass praline with optimally related parameters of plasticity, hardness, formemost and the ability to smearing, as well as improving nutritional and biological value of a given mass of praline. In addition, we offer weight praline can significantly extend the range of confectionery produced on its basis.

The above technical result is achieved by the known mass of praline, including cocoa mass, cocoa butter, coconut oil, alcohol, salt, sugar, further comprises balm “novonikolaevskiy, almond flavoring, flavor of cherry, cocoa powder, nut kernel fried liquor, pine nuts, concentrate phosphatidy food and milk-syrup bird-cherry syrup having a moisture content of 19% and cooked in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa of condensed milk, molasses, powder berries, cherry and sugar, taken in the following proportion: (3,0+4,0):(1,0-1,5):(5,0-6,0):(2,0-3,0), while components of the prescription weight praline taken in the following ratio, wt.%:

Cocoa butter -8,0-11,0;

Coconut oil -5,0-7,0;

Balm “novonikolaevskiy” -0,8-1,0;

Alcohol -2,3-2,5;

The almond flavoring -0,05-0,07;

The cherry flavoring -0,03-0,04;

Cocoa mass -7,0-80;

Cocoa powder -9,0-10,0;

The kernel of a nut roast

liquor -17,0-18,0;

Pine nuts -4,0-5,0;

Concentrate phosphatidy

food -0,09-0,1;

Salt -0,08-0,1;

Milk syrup

bird-cherry syrup -13,5-14.5cm;

Sugar - rest

The applicant emphasizes the following:

Check the patentability of the claimed technical solution showed that it complies with the requirement of industrial applicability, because: the proposed mass praline has a pleasant taste and delicate flavor, is optimally plastic, well-formed and can be spread on waffles consistency, and also has a high nutritional and biological value. In its formula weight praline is versatility, i.e. extends the range of commercial success (successful among customers) products: praline chocolates, chocolates with fillings between layers of waffles (i.e. with praline filling), wafers, wafer cakes and other

Any confectionery company in Russia, which will officially become the company LLC “Confectioner” license to this invention, will be able to lawfully establish the production of confectionery products of high quality based on the proposed mass praline (unauthorized use of a patented formulation entails consequences, regulated acting is m the legislation of the Russian Federation).

The invention in all its parameters corresponds to the condition of novelty, for it is the unknown solution, because the proposed mass praline is a brand new product. Her recipe together their qualitative and quantitative characteristics are not described in the patent, bibliographic and other sources: such a set of interconnected, well-prescription compatible components and their value ranges not previously existed. A special combination of milk syrup syrup from cherry balm, cocoa butter, phosphatidic concentrate food, pine nuts, coconut oil and other components allow you to get the mass praline optimal structural and rheological characteristics, i.e. the most appropriate from a technological point of view, plasticity, good formability and the ability to relatively easily spreadable on the wafer sheets. Weight praline gets clean and fresh leading aroma of cherry, as well as good taste with a pleasant aftertaste of cherry, and this can only be achieved in the proposed by the applicant prescription new composition. Here is achieved by the synergistic action, as, for example, the powder cherry never had such fresh and bright bird-cherry aroma, which has a mass of praline.

In addition, the proposed Retz is pure for the first time to enhance and underscore initially delicate pleasant fragrance used cherry flavor cherry and almond flavoring.

Of course, the applicant does not in any way claim to primacy in use in the confectionery industry prescription components, such as: concentrate phosphatidy food, pine nuts, nut kernel fried liquor, etc. of Course, you can find a lot of recipes in the confectionery industry, in which these components have been successfully used. But, as mentioned above, proposed by the applicant to the new formulation of the mass praline these components special (and not previously known by the way !) linked that, in General, and allows you to get the mass praline not previously known properties.

Weight praline, having high nutritional and biological value, acquires due to its flexible and well-formed structure and another important property is the possibility of universal application - in praline candy, candy with filling between layers of wafers, waffles, waffle cakes, etc. that greatly expands the range of products on the basis of praline.

Using K.-L. other ratios and combinations of prescription components as well as other prescription ranges in the proposed set of components will not allow the mass praline similar high structural-rheological and organoleptic characteristics.

The proposed solution meets the criterion izobretatelskikh, as evidenced by the comparative analysis. Compared with the closest analogue to a new technical solution additionally contains in its formulation components, such as: milk syrup bird-cherry syrup, balsam novonikolaevskiy”concentrate phosphatidy food, cocoa powder, nut kernel fried liquor, pine nuts, cherry flavoring, almond flavoring. When this is used with 19% moisture milk syrup bird-cherry syrup that is cooked in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa of condensed milk, molasses, powder berries, cherry and sugar, taken in the following proportions: (3,0-4,0):(1,0-1,5):(5,0-6,0):(2,0-3,0). In other words, the closest analogue did not contain such a new set of interconnected for prescription ranges of components.

The applicant considers it his duty to inform the state examination that he knows the recipe of caramel, which includes the extract of herbs when cooking which was used flowers and fruit cherry (see application EP 686351 A2, A 23 G 3/32 from 05.03.98,, publ. the Bulletin “inventions of the world”, Issue 3, 23, No. 5, 1998, s-10). But, as it is obvious, in the extract prepared from several medicinal plants, the taste and aroma of cherry largely lost (not amplified !) and in some of the least is not prevalent, while it would be most desirable. But milk syrup bird-cherry syrup offered by the applicant brings to the product (mass praline) completely new (and desired!) property: the taste and aroma of cherry (as such!) optimally emphasizes and reveals, moreover, it is enhanced by the use of specially selected fragrances that offers the applicant, fundamentally and essentially different from what is described in the above-mentioned international application.

The invention is illustrated in the following description and examples of formulations with strictly specific numeric values of the recipe components.

Qualitative and quantitative composition the proposed mass praline above and fully corresponds to that specified in the claims.

We will show in detail the role of each included in the claims prescription component is and what properties it brings to offer weight praline.

According to the applicant, oreosomatidae raw materials is absolutely essential component of high-quality walnut praline. In the proposed formulation as orthostereoscope raw materials used by the kernel of the nut roast liquor (in the proposed formulation can be any noble nuts - hazelnuts, almonds and other). Taste of nuts well Garm is by tastefully cherry: in this formula, the kernel of a nut roast liquor and cherry complement and accentuate each other, and walnut softens, rounds and refines the taste of cherry, making it more delicate and refined. By itself, the cherry has some sharpness and toughness in taste, and the kernel of a nut roast liquor provides for her favorable sleek background, she creates a new, soft and pure flavor. Using kernel nut fried grated (hazelnuts, almonds etc)that contains b vitamins, high-value vegetable fats and various amino acids, increases the biological value of mass praline.

We emphasize again that this recipe used is the kernel of a nut roast liquor. Grated nutmeg well and evenly distributed throughout the volume, throughout the structure mass praline, saturating it with the necessary amount of fat contained in it. Walnut oil also makes a lot praline more plastic.

Not less useful properties and pine nuts contained in the formulation of the proposed mass praline.

By carefully staged experiments and laboratory quantities in the recipe was exactly and strictly selected (optimal range). In this recipe - in the amount of the proposed new prescription set components - pine nuts are used for the first time (this is the original and the new composition and quantitative contents of the components!). who here pine nuts are successfully combined with other prescription components in taste and aroma, and their initially high oxidative activity reduced to acceptable (from a technological point of view) to a minimum.

Delicate spicy taste pine nuts are not only well felt in the product, but also harmonizes with a pleasant spicy-tart taste of cherry. According to the applicant, such qualitative and quantitative combination was not previously known in the confectionery industry, i.e. is characterized by the originality and novelty, it is typical for exclusive praline (mass praline). In addition, the taste of pine nuts does not overpower the taste of cherry, which dominates the product (is the lead).

Pine nuts increase the nutritional and biological value of the product because they are a highly nutritious source of natural proteins, amino acids, vitamins and physiologically active mineral salts.

For example, in the book Vilcieninu “Food plants of Siberia”, Novosibirsk, ed. Nauka, Siberian branch, 1987, s.43 on this issue noted that pine nuts contain “... in purified core of large amounts of fatty drying oil (60+70%), protein (20%), starch (12%), fiber (4%), pentosan (2%), vitamins C and E...”.

Interesting data are also given in the official prospectus “the Core of cedar” (Manufacturer: OOO “Sibton-In”, palitoy Novosibirsk region, on the order of LLC “Healing gift”, Genovesi is IRSC, tel: (3832) 18-25-53; Fax 10-15-95) There is, in particular, indicated that pine nuts “....recommended as a source of high quality protein, essential amino acids, vitamins C; E; F; B1; B2; B3; B6, macro - and trace elements: copper, zinc, manganese, iron, iodine, phosphorus” (this source is applied by the applicant to the application materials for the invention).

In order for the consistency of the mass pralines were both plastic and hard, so she was well formulas and had the ability to spread on the wafer sheets, used components such as, on the one hand, cocoa butter, on the other hand, coconut oil and concentrate phosphatidy food. Let us illustrate this in more detail.

In the recipe strictly and precisely match the amount of cocoa butter. It hardening when cooled, binds all fats (including peanut oil), causing them to harden, which gives the mass praline necessary hardness (plastic strength) and makes the surface non-sticky to the touch. But at the same time through the use of other components, which will be discussed below, the mass of praline along with hardness and acquires the necessary plasticity, i.e. the ability to relatively easily molded and spreadable (if necessary) on the wafer sheets.

Concentrate phosphatidy food (lecithin) makes a lot praline more technologically advanced, the logical i.e. in plastic and legkodimova. Thus, the amount of lecithin is selected in the recipe so that the mass of praline, reducing to a fixed limit its viscosity and acquiring the desired plasticity, at the same time not losing and the necessary hardness. I.e. with the introduction of the phosphatidic concentrate food (lecithin) weight praline more easily rasmussens praline acquires the desired structural and rheological properties, i.e. has a micro-porous, well-molded plastic and firm texture with a delicate and mellow taste. Studies show the applicant, such a mass of praline, with the right flexibility (elasticity), does not crumble, break (this reduces the amount of recyclable waste), and has the ability to spread.

Coconut oil, as well as concentrate phosphatidy food, contributes to the emergence of the mass praline necessary plasticity. The quantity in the recipe, as well as the quantity of the phosphatidic concentrate food, chosen from the conditions obtaining in mass praline such plastic properties to it (if necessary) could easily spreadable on waffles.

It is not recommended to take more amount of in comparison with those mentioned in the claims) of coconut oil and concentrate phosphatid the CSOs food, because it can make a lot praline too plastic, i.e. lost their hardness, which is undesirable. It is not recommended to borrow and fewer of these components, since in this case the mass of the praline will be too hard and nedlasting that will make impossible the implementation process of its spread on waffles.

Note that the amount of coconut oil and phosphatidic concentrate food accurately correlated with the amount of cocoa butter, which allows us to get the mass praline optimal structurerelated characteristics, i.e. the desired ductility and hardness.: weight praline becomes plastic, thick (not solid), well vypressovyvaetsya in the wiring, it is relatively easy to spread on waffles. If, for example, in this recipe to take only one cocoa butter, weight praline is very solid (like a chocolate bar, in which cocoa butter is a lot) and harsh to the taste, it cannot be spread on waffles. The use of coconut oil and phosphatidic concentrate food does, as mentioned above, the consistency of the mass praline more delicate, both plastic and solid.

The amount of cocoa powder and cocoa liquor is chosen so that the taste of the masses praline was cast in a light, spicy and pleasant bitterness, and this is done so that the bitterness was not dominated by the taste m is ssy praline, and was (like nuts) a favorable backdrop for the fresh, clean taste and aroma of cherry. Cocoa liquor in the recipe introduced is relatively small, because it is quite expensive, cocoa powder is more because it is cheaper. But the amount of these components in the formulation is present just as much as needed to bring the taste of the masses praline spicy bitterness. It is interesting to note that a slightly bitter cherry and her gentle bitterness is successfully complemented and enhanced by a mild bitterness that supplied components, such as cocoa powder and cocoa mass. To take more or less of cocoa powder and cocoa liquor (compared with the specified in the recipe) is not recommended because it will not allow to achieve the desired taste.

The amount of powdered sugar are selected in such a way that the taste of the masses praline felt light sweetness, which would be a favorable backdrop for the fresh and clean taste of cherry and a light and delicate bitterness. Sugar powder introduced into the formulation as a flavoring and preservative (shelf life mass - praline - 4 months).

A number of important and useful properties of such a new and original component as milk syrup syrup cherry. Chosen in a special way best combination of components in syrup (syrup, condensed milk, sugar, powder of the fruit is areahi), and the technological mode of its preparation bring in the new product important properties. Contained in the cherry pectin, having a gel-forming ability, improve and optimize the structural and rheological properties of mass praline, increase its flexibility, facilitate molding, allow, if necessary, to spread on the wafer sheets. This syrup makes a lot praline slightly satisty: when crushing (or smearing on the wafer), it is not scattered, and the consistency is somewhat reminiscent of the iris.

In the preparation of the syrup well disclosed and clearly begins to sound the scent of cherry: condensed milk and syrup in the above process parameters syrup emphasize, reinforce, and enhance natural and fresh and fragrant aroma of cherry, which is transmitted and weight praline. The powder cherry, representing the semi-finished product has not adequately distinct and well-sounding flavor. Studies of the applicant show that the cherry especially well in syrup and condensed milk: it is in condensed milk Omakaitse during cooking syrup and simultaneously increases its taste and aroma. And if, for example, powder of the fruit of the cherry just be steamed in water, a similar effect can not be: the scent of cherry is not about who becomes so fully, will not increase, will not get bright and fresh, strong and pleasant shade.

Thus, used as one of the prescription of the components of the bird-cherry milk syrup syrup brings new features and gives the product a plasticity and a pleasant aroma, which is further enhanced and enhanced through the use of special flavors (see below).

Use the powder of the fruit of the cherry, not a K.-L. of a product (fruit cherry, cherry jam from, decoction of cherry and so on), enables the cherry better, fuller and clearer to show in the milk syrup syrup their important technological quality (aroma, a beneficial effect on the structure and praline mass).

An important role in syrup plays syrup: it does not give syrup to Sacharissa, providing the necessary fluid consistency.

Milk syrup bird-cherry syrup is prepared as a fairly simple and affordable way: condensed milk, molasses, granulated sugar and powder berries cherry cook for 30-40 minutes in the cooking pot when the vapor pressure of 0.3-0.4 MPa ( or equivalently 3,0-4,0 atmosphere, since 1 ATM=0.1 MPa, in this application, the applicant is to indicate the pressure existing in engineering units ). When this syrup uvarivaetsja to a moisture content of 19%. Components of the syrup take in proporti is, specified in the claims.

In the proposed formulation, it is recommended to use condensed molokani to cook simple syrup milk, it will need to be longer boil down that will require a greater quantity of steam and large energozatratam that, when cooked cherry better swells in the syrup and condensed milk.

Using cherry brings to offer a product of high nutritional and biological value.

Fruits cherry contain tannins, high value to the human body organic acids: citric and malic, chlorogenic acid belonging to the group of phenolic acids, flavonoids, anthocyanins, pectins (see, for example, the book “Plants”, edited by Gpicview and Kramerova, reference edition, M., publishing house “Training book”, 1996, C, photocopy this source is attached to the materials of the application for invention).

In addition, the cherry contains sugar (usually glucose) and vitamin C (ascorbic acid), - see the book Eat “Drugs in Your garden (Food plants, chemical plants and weeds treated)”, IRKUTSK, publishing house of Irkutsk the Academy of economic studies, 1996, s-140, photocopy this source is attached to the material of invention.

Vitamin C - this vitamin life”, the most important for organisms the vitamin. For optimal metabolism, protecting against infections and reducing the likelihood of atherosclerosis, it nourishes the body with vital energy, provides vitality and vigor, a good performance.

Citric acid is involved in important biochemical processes in the cells of the human body: stimulating these processes, it plays an important role in energy metabolism, allows the body to store energy, nourishes the brain tissue, improves the respiratory cycle. In addition, citric acid prevents the spoilage of fats contained in the mass of praline, and improves the taste of the finished product (positive properties of citric acid are given in many sources, such as Chemical encyclopedia, M., 1998, Vol.2., s ; v.4, s; vol. 1, c.1142 etc).

Malic acid, like lemon, takes part in what is happening in the body metabolism. Found that malic acid is involved in the synthesis of the so-called monosaccharides and primarily glucose, i.e. allows the liver and kidneys to carry out the synthesis of carbohydrates from neugeborne substances (positive properties of malic acid is described in many sources, see, for example, “Chemical encyclopedia), 1998, volume 5, s etc).

Pectins, as mentioned above, due to the pronounced glioblastoma its the CTB positive impact on the performance of the plasticity of the mass praline (about the properties of pectins see, for example, the magazine “Health”, M, 1968, No. 11, p.19-20, - photocopy of this source is attached to the application materials; and see also “Chemical encyclopedia), 1998, Vol.3, s). In addition, pectins contribute to the clotting of blood and eliminate toxins from the body.

Anthocyanins contained in the cherry tree, bring in a lot praline important and useful property - they have a P-vitamin activity (see the book STA “Anthocyanins in fruits and vegetables), Food industry, 1980, p.67, - photocopy of this source is attached to the materials of the application for invention).

Vitamin “P” has a rare and valuable property to enhance the beneficial action of vitamin “C”. In addition, vitamin “P” has a strong capillary action, and is also used in the prevention of hypertensive diseases (see, for example, the magazine “Health”, M, 1968, No. 10, p.28; book Zveroboy “Vitamins and minerals of fruits and berries), publishing house “Economy”, 1969, p.8-10 ; and see the “Great Soviet encyclopedia”, M, 3rd edition, 1972, Vol.3, c.116.

Flavonoids also belong to the group of vitamin e and in addition optimize the circulation swelling and inflammation, beneficial effects on the kidneys, and also have a choleretic properties.

Tannins, apparently, have their valuable own the creation additionally to bind fat. In the proposed formulation, the above property makes a lot praline more plastic and at the same time adequately solid, i.e. with the most desired and acceptable consistency both from the point of view of technology, consumer properties.

Interesting information about tanning substances listed in the monograph Bagalkote, Gaugamela, Enemarotica, Aiaomaniku, Vgolovanov, Liestrong “Semi-finished products of medicinal herbs in the production of confectionery products”, Voronezh, edition of the Voronezh state technological Academy, 2001

On page 14 of this source noted:

“Tannins or tanney contains almost all plants in a particular number and represent a nitrogen-free aromatic compounds, derivatives of polyhydric phenols. Especially a lot of them in the bark of the oak, willow, in the roots of tormentil, blueberries and cherry.

Tannins are not poisonous, have characteristic astringent taste and many of them have P-vitamin activity...” (photocopy of this source is attached to the materials of the application for invention).

It should be noted that in the fruit cherry (as in the fruits of other wild and cultivated shrubs) contains benzaldehyde - aromatic component, which determines the specific flavor of cherry. -In the necessary, in milk syrup syrups aromatic properties of benzaldehyde even more accentuated and amplified, making prepared using powder cherry milk syrup syrup has, as mentioned above, a pleasant and pronounced fresh natural scent of cherry.

Some sources indicate that the fruit of the cherry detected the presence of amygdalin (glycoside). Amygdalin possesses cardiotonic (cardiotonic action: it reduces the number of heartbeats, but increases their strength (see, for example, “Chemical encyclopedia), 1998, vol.1, s).

Fruits cherry (as well as the powder of the fruit of the cherry)are anti-inflammatory and astringent properties, they are used in medical purposes colitis, dysentery, dyspepsia, enteritis (see the book “Medicinal plants of Siberia, issue 1, edited by Professor Averoge and CL. - Corr. AMI Russia, having got Adholla, Tomsk, Publishing house of Tomsk state University, 1987, ñ.38.

Interesting information about cherry shows already mentioned in the monograph Bagalkote, Gaugamela, Enemarotica, Aiaomaniku, Vgolovanov, Liestrong “Semi-finished products of medicinal herbs in the production of confectionery products”, Voronezh, edition of the Voronezh state technological Academy, 2001, On page 21 of this monograph noted that such plants as “...the cherry ordinary... concentrate cobalt. The biological role of cobalt is large enough, it is involved in the metabolism of fatty acids and folic acid, as well as in carbohydrate metabolism, but its main function is to participate in the composition of vitamin b12in the process of hematopoiesis. Disturbances of blood fraught with serious consequences, cobalt is the only item that can be stored in the body for future use 7 years.”

It should be noted that the powder cherry, which is part of the syrup is readily available and inexpensive component, because the cherry is widely distributed and commonly grows in Western Siberia and other regions of Russia.

It is particularly important to emphasize that, unfortunately, this valuable biologically component as cherry relatively rarely used in the food industry (above the applicant cited as an example the use of caramel extract of the spice plants, including cherry). And for the manufacture of high-quality mass praline, as mentioned above, the cherry in the composition of milk syrup syrup never used before, as evidenced by the broad and deep information patent bibliographic search conducted stated what ielem.

All the above data clearly indicate that used in the proposed by the applicant recipe dairy-bird-cherry syrup syrup brings in a lot praline some valuable and useful properties. With it, due to the formation of spatial relations and structures improves texture and optimally is plasticize mass praline: having the right and most appropriate from a technological point of view, the hardness, it is simultaneously well-formed, and if necessary, sufficiently it is easy to spread on the wafer sheets.

During research it was found that the powder cherry, used in the composition of the syrup, has antioxidant activity and ability to bind fats that desired strengthens the structure of the mass praline, and without loss of the desired plasticity.

Cherry brings in a lot praline high biological value and a pleasant lingering finish cherry.

Thus, according to engineers LLC firm “Confectioner”, milky syrup syrup should be prepared only using cherry: powder cherry replacement is not subject, i.e. the use of powders of other fruits and berries in this case is not appropriate.

Used powder cherry should have a moisture content of about 7% and be melkodispersnykh, i.e. good ground on the vortex mill: the th particle is out of line should not be felt in the weight of praline.

Through the use of almond flavoring and cherry flavoring is the development and strengthening of flavor cherry. This optimal combination is due to the fact that the cherry has a scent reminiscent of the aroma of cherries and almonds (smells like cherries and almonds).

This line “the scent of cherry + cherry flavor + almond scent” is distinguished by originality and novelty, i.e. in the formulation of mass praline is applied for the first time. To use K.-L. other flavors not recommended.

In the proposed by the applicant recipe also strictly selected alcohol content, which is used here as a flavoring: alcohol makes the taste of the masses praline more pronounced, more refined, more acute.

The original and the new component of the proposed formulation is Balm “novonikolaevskiy”. He also emphasizes, improves and refines a pronounced taste and aroma of cherry, because as one of the prescription of the components contains a cherry. This balm in large quantities and at an affordable price manufactures located in Novosibirsk, the largest in Siberia branch enterprise “VINAP”. The recipe balm novonikolaevskiy” includes the following components: cherry, chokeberry, Apple juice, birch buds, Valerian, St. John's wort, Rhodiola rosea and other medicinal herbs and lady Siberia, as well as ethyl alcohol of the highest purification, water, honey, sugar, Kohler.

According to the applicant, the balm “novonikolaevskiy” to be the most suitable for the proposed formulation weight praline: using K.-L. other balms in this case is not recommended because it will not give the same effect!

Balm “novonikolaevskiy” not only improves the taste and aroma of cherry and adds flavor, but also increases the nutritional and biological value of mass praline, because healing fruits and plants, are included in it, include the necessary for the human body the natural vitamins, macro - and micronutrients, amino acids and other

Considering the contribution of each prescription component in the proposed mass praline, will present a description of the technology of its receipt.

The production technology is as follows:

1. Carry out the preparation of raw materials to production, all ingredients: cocoa mass, cocoa butter, cocoa powder, coconut oil, balm novonikolaevskiy”, alcohol, roasted nut kernel liquor, pine nuts, salt iodized, concentrate phosphatidy food, flavor of almond, cherry flavoring, sugar, condensed milk, syrup, powder berry cherry (the last four component are for making milk syrup bird-cherry syrup) has a CTE is part of the Russian standards for raw materials. During the preparation of the raw materials should be carried out the requirements of the “Instructions to prevent ingress of foreign objects into production”.

2. Separately cooked in a digester dairy syrup bird-cherry syrup. It is cooked in the pot for 30-40 minutes to a moisture content of 19% when the vapor pressure of 0.3-0.4 MPa of condensed milk, molasses, powder berries, cherry and sugar, taken in the following proportions: (3,0,-4,0):(1,0-1,5):(5,0-6,0):(2,0-3,0).

3. Specified in the claims, prescription number powdered sugar mixed with cocoa grated, cocoa powder, nut kernel fried grated, phosphatidic concentrate food, iodized salt, as well as with a part lying in the recipe of coconut oil.

The mixture rolls, cooled and produce otenko.

4. For 20-25 minutes until the end of otenki injected into the mixture of milk syrup bird-cherry syrup specified in the claims, prescription number.

5. 5-10 minutes before the end of otenki enter in the specified prescription number of the core of cedar nuts, alcohol, lip balm, flavor of almond and cherry flavoring, and optionally entering the remainder of the coconut oil.

After otenki mass praline can be considered finished.

As emphasized above, this mass of praline different universality of its application. It can be used on lesofat to prepare praline chocolates, candy with filling between layers of waffles (as a filling is used, the mass praline), waffles, waffle cakes. The technology is standard (well-known).

For example, from a given mass of praline can be made chocolates with fillings between layers of wafers, i.e. chocolate praline chocolates with wafer layers, and, as mentioned above, the technology of their manufacture are well known and consists in the following:

1. Weight praline is subjected to tempering for 30-40 minutes at a temperature of 30-35°for spreads on the wafer sheets.

2. Ready Temperirovannyiy mass enters the funnel namasivaya machine performing the pasting of mass praline wafer sheets.

3. The formed layers installed in a cooling chamber at a temperature of 8-12°C.

4. After cooling the wafer layers of cut on cutting machines and glazed.

5. After cooling, glazed candy is their wrapping and packaging.

Quite similar is the pasting of mass praline wafer sheets in the production of wafers and wafer cakes.

As for the production technology of praline chocolates, it is also very simple and well known: harness from the finished mass praline is cut on the body, either in this form or after g is aerovane wrapped in a wrapper and sent to the trading network.

Give specific examples offer prescription songs for the mass of praline. With all of the ingredients (recipe components) is strictly lie within the ranges specified by the applicant in the claims. In each (!) example, the total content of all ingredients (recipe components) is strictly equal to 100%.

Specific examples of the proposed prescription of composition:

No.Prescription components that are included in the prescription of the composition for mass pralineThe prescription values of the components in %
  Example No. 1Example # 2Example # 3Example No. 4
1.Cocoa butter8,010,510,811,0
2.Coconut oil5,06,86,97,0
3.Balm “novonikolaevskiy”0,80,90,951,0
4.Alcohol2,32,42,452,5
5.The almond flavoring0,050,060,070,07
6.The cherry flavoring0,030,0350,040,04
7.Cocoa mass7,07,87,98,0
8.Cocoa powder9,09,59,810,0
9.The kernel of a nut roast liquorof 17.0of 17.517,818,0
10.Pine nuts4,04,54,85,0
11.Concentrate phosphatidy food0,090,10,10,1
12.Sol0,080,10,10.1
13.Milk syrup bird-cherry syrup13,513,814,014,5
14.Powdered sugar33,1526,00524,2922,69

When this milk syrup bird-cherry syrup for the same examples has the following options (all single values of the parameters specified below, is strictly lie within the ranges given in the claims).

Setting the milk syrup bird-cherry syrup Example No. 1Example # 2Example # 3Example No. 4
1. Components of the syrup is taken in the following proportions: condensed milk: syrup: powder cherry: sugar3,0:1,0::5,0:2,0of 3.3:1 and 2:5,2:2,53,4:1,3:5,3:2,64,0:1,5:6,0::3,0
2. The moisture content of the prepared syrup, %19191919
3. The pressure at which the syrup is cooked in the pot, MPa0,30,350,40,4
4. The time during which it was cooked syrup, minutes30354040

Note:

1. Weight praline created by the formulation of example No. 1 can be used to generate praline chocolates (i.e. candy without waffles).

2. Weight praline, created by the recipe of example 2, can be used to produce candies with filling between layers of wafers, at the same time as the filling used, we offer weight praline.

3. Weight praline created by the formulation of example No. 3, can be used for the production of wafers ( as you can see it is for the best razmazki wafer sheets - slightly increased the fat content of the cocoa butter and walnut oil).

4. Weight praline, created is the formulation of example No. 4,can be used for the production of wafer cakes: it also improves the fat (cocoa butter and walnut oil).

Other examples of variation (in the proposed ranges) prescription of the features shown in the formula of the invention (these examples are not given here).

Weight praline, created according to the formulations of Example 1, Sample No. 2 and Sample No. 3 and Sample No. 4 has the best consistency and high flavor characteristics.

With the new prescription composition weight praline has a sweet melting taste of cherry on soft peanut background, and subtle spicy bitterness on the palate and a pleasant lingering aftertaste of cherry. Delicate, fresh and clean scent of cherry well emphasized and reinforced cherry and almond flavors.

Due to the new combination of customized numerical values and specific properties of various prescription weight components praline has optimum structural and rheological characteristics: the most desirable from a technological point of view plasticity (while maintaining the necessary hardness), good formability and the ability to spread on the wafer sheets (which is especially important in the manufacture of wafer candy on the basis of praline, waffle, waffle cakes). This can significantly extend the range of high-quality sugar products based praline. In addition, due to the N. is the presence of milk in the recipe syrup bird-cherry syrup balsam novonikolaevskiy” and other components of the mass praline has a high nutritional and biological value.

Thus, all the parameters of the technical result can be achieved.

Weight praline, including cocoa mass, cocoa butter, coconut oil, alcohol, salt and powdered sugar, characterized in that it further comprises balm “novonikolaevskiy, almond flavoring, flavor of cherry, cocoa powder, nut kernel fried liquor, pine nuts, concentrate phosphatidy food and milk-syrup bird-cherry syrup having a moisture content of 19% and cooked in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa of condensed milk, molasses, powder berries, cherry and sugar, taken in the following proportions: (3,0-4,0):(1,0-1,5):(5,0-6,0):(2,0-3,0), while components of the prescription weight praline taken in the following ratio, wt.%:

Cocoa butter 8,0-11,0

Coconut oil has 5.0-7.0

Balm “novonikolaevskiy” 0,8-1,0

Alcohol 2,3-2,5

The almond flavoring 0,05-0,07

The cherry flavoring 0,03-0,04

Cocoa mass 7,0-8,0

Cocoa powder 9,0-10,0

The kernel of a nut roast

liquor 17,0-18,0

Pine nuts 4,0-5,0

Concentrate phosphatidy

food 0,09-a 0.1

Salt 008-0,1

Milk syrup

bird-cherry syrup of 13.5-14.5

Sugar the Rest



 

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