Method and modular system for preparation of granulated confectionary product for manufacture of cores or pastilles

FIELD: food industry.

SUBSTANCE: inventions group relates to a method for preparation of a granulated confectionary product and a modular system for such method implementation that may be used during manufacture of cores and pastilles. The method consists in usage of a system containing a centrifugal milling module and a centrifugal granulating module, positioned in a cascade; each module contains an elongated cylindrical housing, an inlet for products to be treated,, an outlet for the product treated and a driving rotary shaft equipped with a spiral row of identical radial pins, each of them having a constant cross section along the whole length and a straight generatrix. The pins are connected to the shaft in a releasable way and are positioned between the inlet and the outlet; the distance from the free ends of the pins of the granulating module to the corresponding housing exceeds that from the free ends of the pins of the milling module to the corresponding housing. The method includes the stages of the centrifugal milling module charging with at least some of the granulated product ingredients, the ingredients milling by way of the shaft rotation at the first speed for rotation of the said ingredients on the inner surface of the said housing so that to form the first thickness tubular layer of the material, the said ingredients removal from the said centrifugal milling module, supply of the said ingredients into the centrifugal granulating module, the said ingredients moistening by way of supply of at least water solution into the centrifugal granulating module for a moist mixture formation and the moist mixture granulation by way of heating the centrifugal granulating module, rotation of the shaft of the centrifugal granulating module at the second speed and rotation of the moist mixture on the inner surface of the centrifugal granulating module to form the second thickness tubular layer of the granulating material, the second thickness exceeding the first one. The modular system additionally contains means for heating the housing and the spraying means for spraying the granulating fluid.

EFFECT: method and modular system ensure quick switching from one product or recipe to another due to reduction of the system cleaning time.

15 cl, 3 dwg

 

AREA of TECHNOLOGY

The invention relates to a method for preparing granulated confectionary product.

The present invention can be used to particular advantage in the manufacture of lozenges, which can either be sold as-is, or be covered by a different, usually based on sugar or sugar substitute products.

The LEVEL of TECHNOLOGY

Currently pastilles are formed through the preparation of the granulated product fed into the pressing machine, which divide the product in specified portions and pressed in every lozenge. To effectively be pressed creating and producing strong uniform pastilles predetermined hardness, granular product should have a particular size of the granules, which also depends on the characteristics of the ingredients of the product.

Granular products currently manufactured using various types of mills for grinding powder ingredients to a predetermined granule size (usually not more than 100 microns). At the stage of grinding follows the mixing stage on which other ingredients, such as dextrinated or gum, are added to the pulverized ingredients, and the resulting mixture was granulated, to change the size of its granules, to make it more compressible and improve its organoleptics�e quality.

At the present time, the above process is typically performed using a so-called fluidized bed systems in which the powder mixture is first moistened, usually by adding an aqueous solution, and then mixed and dried. Drying is accomplished by formation of a layer of wet mixture and blowing through it, hot air, to gradually form particle size is usually from 0.5 to 1 mm.

Alternative wet mixture was dried in a microwave dryer.

EP0673644 describes a method and system for preparing a granular product containing one or more effectors effervescent for solution.

EPOS9697 B1 describes a method of production of granulated powder containing potassium salt.

DE3337770 describes a rotary granulator with fluidized bed.

Although widely used, well-known system, despite the fact that produce a compliant product, are extremely cumbersome and expensive both in production and in service.

In addition, the well known cleaning systems in the implementation of changes in production or switching from one product or recipe to another is a long, laborious work.

Summary of the INVENTION

The object of the present invention is to provide a method of preparation of granulirovanie�product.

According to the invention, a method of preparing granulated confectionary product using a modular system comprising a centrifugal grinding module and centrifugal granulating module that are similar to each other and each comprising an elongated cylindrical casing having a horizontal axis; an inlet for products to be processed in said casing; a release for the processed product and drive the rotating shaft placed in said casing coaxially with said axis and provided with a sequence of radial pins fixed on the shaft and located between said inlet and the said release; wherein the method contains the steps to download mentioned centrifugal grinding module, at least some of the ingredients of the granulated product; grind the ingredients mentioned by rotating the shaft with the first speed, the rotation of the mentioned ingredients on the inner surface of the said casing with the formation of a tubular layer of material to a first thickness; removing the said ingredients from the centrifuge grinding module; load the mentioned ingredients in a centrifugal granulating unit; moisturize mentioned ingredients by supplying at least water R�of the target in said centrifugal granulating module, to form a wet mixture; and granulated mentioned wet mixture by heating the mentioned casing centrifugal granulating module, rotation of the shaft mentioned centrifugal granulating module in second gear and rotating the wet mixture to the inner surface of the mentioned centrifugal granulating module with the formation of a tubular layer of granulating material of the second thickness, greater referred to the first thickness.

According to the present invention, provided is a modular system of preparation of granulated confectionary product using the method according to claim 1 through 8, wherein the system comprises a centrifuge grinding module and centrifugal granulating module that are similar to each other and each comprising an elongated cylindrical casing having a horizontal axis; an inlet for products to be processed in said casing; a release for the processed product; driven rotating shaft placed in said casing coaxially with said axis and provided with a sequence identical radial appendixes or pins, fixed angle relative to the shaft and located between said inlet and the said release; and heating means for heating the said casing; wherein said granulating modelchange includes spray means for spraying a granulating fluid referred to in a corresponding housing; and the distance between free ends of the pins and the inner surface of the said casing mentioned centrifugal granulating module more distance between free ends of the pins and the inner surface of the said casing mentioned centrifuge grinding machine.

BRIEF description of the DRAWINGS

Non-limiting variant of implementation of the present invention will be described by way of example with reference to the accompanying drawings, in which:

Fig. 1 shows a schematic, essentially, a block diagram of a preferred embodiment of the modular system for the preparation of granulated confectionary product in accordance with the ideas of the present invention;

Fig. 2 shows the integrated cross section along the line II-II in Fig. 1;

Fig. 3 shows the integrated cross section along the line III-III in Fig. 1.

The PREFERRED embodiment of the INVENTION

Number 1 in Fig. 1 shows the overall modular system for manufacturing solid cores or pellets and, in particular, for the preparation of granulated confectionary product, such as a mixture for the production of pellets, such as TIC TAC ®, manufactured by the Applicant, to which the following description in terms of the ingredients and production conditions, solely as an example.

System 1 �will win first, the second and third centrifuge module 2, 3, 4, which are cascaded or arranged in series to continuously feed granulated confectionary product with a given grain size - in this case 200-800 microns, which can be compacted into a solid homogeneous consistency.

Module 2 contains essentially horizontal outer skin 5, which in turn comprises a tubular, preferably cylindrical, housing 6, extending coaxially with a respective axis 7 and is closed at opposite ends by two end walls 9, 10. The tubular casing 6 and the end walls 9, 10 together form a working chamber 12, which communicates with the external environment through the inlet A to download ingredients for the processing and release of B for discharging processed ingredients.

The shaft 15 is rotated by the motor-reducer 16 and extends coaxially with the axis 7 through the end wall 10 and is fully equipped with one or more spiral near radial pins or 18 appendixes, each of which is described in the example has a constant cross section along its entire length and a straight generatrix. Each radial appendage 18 has a rod detachably connected with the shaft 15, and he has such a length L (Fig. 2) that the surface 18a of the free end separated by a distance D from 0.2 to 4 mm, preferably 2 mm from the inner surface�ti 6a of the casing 6 (Fig. 2). Appendixes 18 are interchangeable and selectable from a number of appendixes of various lengths L, to adjust the distance D.

The casing 5 also includes an annular portion 20, which comprises a casing 6 and forms with it an annular chamber 21 communicating with the external environment through the inlet and outlet for temperature-controlled fluid for conditioning of the casing 6.

Module 3 is similar to module 2, and its components are shown using the same reference numbers as the corresponding parts of the module 2. The only difference between the modules 2 and 3 is to pins or appendixes 23 module 3, all of which are shorter than the appendixes 18 module 2. More specifically, each Appendix 23 has a length L1 that is shorter than the length L, so that the surface of the free end 23a is separated by a distance D1 from 2 to 8 millimeters, preferably 5 millimeters from a respective inner surface 6a (Fig. 3).

Module 4 is similar to module 3, and differs from modules 2 and 3 only in the presence of appendixes 25 of such length that the surface of the free end of each is separated by a distance of 5 to 10 millimeters, preferably 5 millimeters from a respective inner surface 6a. These distances provide ingredients with the same size of the granules, so that they are fully mixed with the aqueous solution and the formation�up completely homogeneous initial mixture; a continuous gradual granulation by a thicker layer of material works in a granulating module; and receiving almost constant size of the granules of the product from granulating module throughout the stage aromatization.

As shown in Fig. 1, the system 1 also contains two well-known metering devices 27, 28 mounted on the sensors 27a, 28a of weight and intended for the power supply module 2, respectively, exact doses or continuous feeding of granulated sugar with the size of the granules mostly 2000-3000 microns and extremality with a granule size of approximately 200 microns.

As shown in Fig. 1, the system 1 also contains a spout 29 of the aqueous solution or pure water with one or more nozzle inside the housing 6 of the module 3 and two of the spout 30 and 31 respectively to power the camera module 12 4 liquid or powdered natural flavors and powdered lubricant, such as magnesium stearate.

Granulated confectionary product is made as follows. First of all, sugar and dextrinated are fed through the inlet in A chamber 12 of the module 2, and the shaft 15 is then rotated at a speed 3000-10000 rpm for a time ranging from 0.5 to 5 minutes and preferably for 4 minutes. As the shaft rotates centrifugal force created by the APPA�dexame 18, and the small distance D between the ends of appendixes 18 and the inner surface 6a of the casing 6 not only blends, but also refines sugar and extremultus to granule size of 100-200 microns. Once sugar and dextrinated crushed, centrifugal force pushes them to the inner surface 6a of the casing 6, where they form a layer of purified mixture of a thickness S (Fig. 2) which oscillates in the range from 0.2 to 4 millimeters. During the process of grinding housing 6 is maintained at a temperature of from 15 to 30°C by means of a flow of coolant through the respective chamber 21.

After grinding the purified mixture is fed to the module 3, and the shaft 15 rotates at the speed of 200-2000 rpm, and at the same time, water or an aqueous solution sprayed by the dispenser 29 and nozzle/AMI inside of the casing 6. At this stage, the housing 3 is maintained at a temperature of from 25 to 70°C and mostly about 50°C by means of a flow of conditioning fluid through the respective chamber 21. Given the greater distance between the ends of the appendixes and the housing 6, the centrifugal force caused by rotation of the shaft 15, creates inside the module 3 layer material thickness S1 of 2-8 mm, which forms the vortex to start and maintain the process of granulation on the inner surface of the casing, which, when heated, transfers thermal energy to the product. Granulation, still� way completed in 2-7 minutes, and usually within 5 minutes, and during this time the size of the granules of the product in the camera module 3 varies in the range from 200 to 800 microns.

At this stage, the granular product is removed from the module 3 and is fed to the module 4. Together with a granular product in module 4 dispensers 30 and 31 serves natural flavors and magnesium stearate. The shaft 15 rotates at a speed of 200-2000 R/min; the product remains inside the module 4 within 2 to 7, preferably 5 minutes; and the casing is predominantly maintained at a temperature of 20°C or ambient temperature. After stirring the mixture, therefore, is extruded on the inner surface of the casing of the centrifuge module 4 mixing and homogenization to form a layer of mixed material with a thickness different from the thickness of the mixture at the stage of granulation and the thickness of the ingredients at the stage of grinding, but such that does not substantially change the size of the granules of the granulated product.

From the release of module 4-treated granular product may after he was dried up, or moved to storage (not shown) well-known pressing machines (not shown), either immediately pressed. For this purpose, the system 1 comprises a measuring device 50, which separates a granulated product with a given dose 51, each of which then spassova�recover in solid core or lozenge, which can be sold either as is, or covered.

The granular product thus prepared is formed in the core continuously and very quickly from ingredients with any size of granules, in particular, by using a compact modular system that is very easy to use and manage.

This is mainly due to the fact that the various operations, in particular, shredding, granulation and mixing/aromatization, are performed using a centrifuge machines of the same class. Modules 2, 3, 4 in fact differ only in the length of the appendices or pins, i.e. the value of the radial clearance between the casing and the ends of the respective appendixes.

Being detachably connected with the respective shafts 15 and not having to be at an angle relative to the shafts about their respective longitudinal axes, appendices 18, 23, 25 can be easily and quickly replaced, thus allowing the modules 2, 3, 4 to be quickly configured or converted for different applications or products. It is obvious that the described modules 2, 3, 4 can actually be used for confectionery products, different from that which has been described as an example, and, in particular, as part of the production process for the manufacture of lozenges or.�tive gum, sold either as is, or covered with various substances.

In addition, the modules 2, 3, 4 compact, in this case ranging from 150 to 500 mm in diameter and from 200 to 2000 mm in length, while ensuring high levels of performance comparable to the performance levels bulkier and more complex to the currently used machines.

This is mainly due to the formation inside of each module 2, 3, 4, especially inside the module 3, a very thin tubular layer of the product so that heat is transferred to the respective casing 6 mainly by conduction from the material, which therefore dries and pelletizing quickly. The formation of thin layers also accelerates the grinding of the ingredients to the desired size of granules.

Modules 2, 3, 4 also allow liquid flavors be fed directly into the process, thereby reducing the risk reducing the quality flavorings.

A significant decrease in comparison with traditional methods the number of parts contacting with the product, greatly reduces and simplifies cleaning between batches and at the transition from one flavor to another. Thanks to this distinctive features, one system, as opposed to dedicated lines, can be used for the manufacture of different scents.

Clearly, changes may� to be made in respect of system 1 and of the described method, comfort, however, from the protective scope defined in the attached claims. In particular, the module 2 can be replaced with a grinding module, even remote from the module 3; and with regard to the flow of pastry products can, obviously, be different from those mentioned in the examples.

1. Method of preparing granulated confectionary product for the manufacture of solid cores or pellets using system containing centrifuge grinding module and centrifugal granulating module, chopping and granulating the modules are separate and independent modules in a cascade arrangement, which are similar to each other and each of which contains an elongated cylindrical casing having a horizontal axis, a feed inlet for products to be processed in said casing, an outlet for the treated product and drive the rotating shaft placed in said casing coaxially with said axis and has a spiral near the same radial pins, each of which has a constant cross section along its entire length and a straight generatrix, released United on the shaft and located between said inlet and the said release, and the distance from the free ends of the pins granulating module d� corresponding cover more distance from the free ends of the pins chopping module to the corresponding casing, the method comprises the steps of loading mentioned centrifugal grinding module, at least some of the ingredients of the granulated product, grinding the ingredients mentioned by rotating the shaft with the first speed of rotation of the mentioned ingredients on the inner surface of the said casing with the formation of a tubular layer of a first material thickness, the extraction of the mentioned ingredients mentioned centrifugal grinding module, and the filing of the mentioned ingredients in a centrifugal granulating module, humidification of the mentioned ingredients by submitting at least an aqueous solution in said centrifugal granulating module to form a wet mixture, and granulating mentioned wet mixture by heating the mentioned casing centrifugal granulating module, rotation of the shaft mentioned centrifugal granulating module in second gear and rotating the wet mixture to the inner surface of the mentioned centrifugal granulating module with the formation of a tubular layer of granulating material of the second thickness, greater referred to the first thickness.

2. A method according to claim 1, characterized in that the mentioned stage pelletizing shaft speed mentioned centrifugal granulating unit is 200-2000 rpm within 2-7 mi�ut.

3. A method according to claim 1 or 2, characterized in that the mentioned stage granulating mentioned casing centrifugal granulating unit is heated to a temperature of 25-70°C.

4. A method according to claim 1 or 2, characterized in that the mentioned stage of grinding shaft mentioned chopping module rotates faster than the shaft mentioned centrifugal granulating module mentioned at the stage of granulation.

5. A method according to claim 4, characterized in that the mentioned stage of grinding shaft speed mentioned centrifugal grinding module is 3000-10000 rpm for 0.5-5 minutes.

6. A method according to claim 1 or 2, characterized in that the mentioned stage of grinding the mentioned casing centrifugal grinding module support at a temperature of 15-30°C.

7. A method according to claim 1 or 2, characterized in that the granulated product is extracted from the granulating module, the granulated product is served in a centrifugal mixing and flavouring module such as those mentioned granulating module, in said centrifuge mixing module serves liquid or powdered flavoring substance and rotate the shaft mentioned centrifuge mixing module at a speed different from the speed of the shaft mentioned granulating module.

8. A method according to claim 7, characterized in, h�about the mixing operation is carried out by rotating the mixture on the inner surface of the casing referred to a centrifugal mixing and flavouring module to form a layer of granular material with a thickness different from the thickness of the granulating mixture.

9. System preparation of granulated confectionary product for the manufacture of solid cores or pellets using the method according to any one of claims.1-8, wherein the system comprises a centrifuge grinding module and centrifugal granulating module, which resemble each other and are separate and independent modules in a cascade arrangement and each of which contains an elongated cylindrical casing having a horizontal axis, a feed inlet for products to be processed in said casing, an outlet for the treated product, drive the rotating shaft placed in said casing coaxially with said axis and has a spiral near the same radial pins or appendixes, each of which has a constant cross section along its entire length and a straight generatrix, released United in relation to the said shaft and located between said inlet and the said release, and heating means for heating the said casing, and mentioned centrifugal granulating the module also includes spray means for spraying a granulating fluid referred to in a corresponding casing, and the distance between free ends of the pins and the inner surface by mentioning�also mentioned casing centrifugal granulating module more distance between free ends of the pins and the inner surface of the said casing mentioned centrifuge grinding machine.

10. A system according to claim 9, characterized in that the free ends of the centrifugal granulating unit, all separated by a distance of 2-8 mm from the inner surface of the corresponding casing.

11. A system according to claim 9 or 10, characterized in that the free ends of the pins mentioned centrifugal grinding module separated by a distance of 0.2-4 mm from the inner surface of the corresponding casing.

12. A system according to claim 11, characterized in that the distance between free ends of the pins and the housing of the mentioned centrifugal granulating unit is five millimeters, and the distance between free ends of the pins and the housing of the mentioned centrifugal grinding module is two millimeters.

13. A system according to claim 9, characterized in that it further comprises a centrifugal mixing and flavouring module of the same construction as that mentioned centrifugal granulating module that receives the granular product from the centrifuge granulating module, wherein said centrifugal mixing and flavouring module comprises spray means for spraying mentioned granular product with at least one flavoring agent.

14. A system according to claim 13, characterized in that the free ends of the pins and the inner surface�rnost mentioned casing centrifugal mixing and flavouring module separated by a distance, equal to or greater than the distance between free ends of the pins and the housing of the centrifuge granulating module.

15. A system according to claim 9, characterized in that each of the mentioned pin is interchangeable and can be selected from the number of pins of different lengths.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to "bite-sized" nutritional products and such products usage methods. One proposes a "bite-sized" carbohydrate-based product including a thick mass section containing a carbohydrate source having the ratio of glucogenic to fruitogenic carbohydrates equal to from nearly 1.5 to nearly 2.5 with at least 60% of the product energy content, provided for by such carbohydrates source, and a filling encapsulated into a shell of the thick mass section where sodium is contained in an amount of nearly 200 mg - nearly 400 mg per 100 g of the product and where the filling is in the form chosen from the group consisting of powder, paste, puree, jelly, cream, liquid or semi-liquid condition and their combinations. The invention provides for a "bite-sized" nutritional product containing thick mass on a protein or carbohydrate base containing a semi-liquid filling. The semi-liquid filling may be represented, for instance, by jelly, jam or puree containing fruit, peanut butter, chocolate etc. The nutritional products may additionally include coatings containing tasty and nutritional components such as chocolate, fruit pieces, crispy grain components, nuts and other similar components. Such "bite-sized" products may be specially developed and provided to an athlete for individual provision with proteins and carbohydrates with dosage regulation.

EFFECT: additionally, such "bite-sized" nutritional products may be specially intended for people as a snack with perfect taste properties and those beneficial for health.

14 cl, 7 dwg, 4 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: chewing sweet includes the following initial components, weight parts: sorbitol - 34.346; glucose - 30.0; maltodextrin - 11.95; calcium triphosphate - 9.41; hibiscus extract - 5.0; hoodia extract - 3.0; magnesium oxide -1.493; talc - 1.0; ascorbic acid - 0.99; flavouring agent - 0.55; ferric pyrophosphate - 0.5; citric acid - 0.4; zinc citrate - 0.387; 50% tocopherol acetate - 0.3; nicotinic acid - 0.22; stevioside - 0.15; manganese gluconate·2H2O - 0.1217; calcium pantotenat 0.055; cholecalciferol - 100 IU/mg 0.04; cuprum citrate·2.5H2O - 0.03; pyridoxine hydrochloride - 0.022; thiamine mononitrate - 0.0165; riboflavin - 0.015; folic acid - 0.0038.

EFFECT: invention provides the organism with vitamins and minerals and ensures ration caloric content decrease.

FIELD: food industry.

SUBSTANCE: marshmallow production method envisages preparation of agar-sugar-molasses syrup; for this purpose dry powdery agar is mixed with 15°C water in a technological vessel at a ratio of 1:30; the mixture is left for swelling for 1 hour. Then swollen agar is quickly dissolved under heating conditions; one adds S of the recipe quantity of sugar sand; after agar complete dissolution one introduces molasses heated up to 60°C. The mixture is boiled out at a temperature of 110°C till dry substances content is equal to 85±0.5%. Produced syrup is cooled to 94±1°C. Dry egg albumen is reconditioned by way of soaking in 35-40°C warm water during 20-30 minutes; one takes 5.5 parts of water per 1 part of dry albumen. Then the remaining sugar sand is mixed with girasol puree or apple puree and girasol paste; one adds S of the recipe quantity of reconditioned egg albumen and performs whipping in the beating machine during 4-5 minutes. One introduces the remaining albumen, wipes the mixture during 5 minutes and adds lactic acid, a flavouring agent, agar-sugar-molasses syrup and stirs the mixture during 2-3 minutes for the recipe components uniform distribution. The marshmallow mass is prepared at the following components ratio, wt %: sugar - 54.4; agar - 0.86; molasses - 11.21; egg albumen - 5.23; girasol puree - 27.6; lactic acid - 0.54; flavouring agents identical to natural flavouring agents- 0.16 or sugar - 46.40; agar - 1.8; molasses - 21.9; egg albumen - 8.92; apple puree - 13.64; girasol paste - 6.3; lactic acid - 0.91; flavouring agents identical to natural flavouring agents - 0.13. The ready whipped mass is moulded by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooled and packaged.

EFFECT: enhancement of the product quality indices, production process intensification, obtainment of functional and dietary purpose products with increased storage life.

3 ex

FIELD: food industry.

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EFFECT: invention provides for a confectionary product promoting normalisation of multiple processes in the organism, in particular, synthesis of B group vitamins and vitamin K, enhancement of sweet nutritive value combined with the manufacture technology simplification; the product is well digestible, has an increased nutritive value, antioxidant properties and is enriched with B, C, A and K group vitamins.

1 tbl

FIELD: food industry.

SUBSTANCE: enriched vitaminised dragee contains sugar sand, starch molasses, cocoa powder, bee wax, rosehips extract, raspberry extract, natural honey, pantogematogen, propolis and a vitamin premix. The components are taken at the following ratio, mg/1 dragee: rosehips extract - 2.5, raspberry extract - 1.5, propolis - 0.3, pantogematogen - 0.5, natural honey - 12.5, vitamin premix - 20, starch molasses - 30, sugar sand - 412.5, cocoa powder - 20, bee wax - 0.2.

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FIELD: food industry.

SUBSTANCE: sugar glaze production method envisages preparation (during 0.5-1 minute) of a sugar-pectin mixture of bulk components which consists of sugar sand, taken in an amount of 10-11 wt % of the total weight of sugar sand, and pectin with subsequent mixing with 40-50°C water ensuring the suspension moisture content at level of 18-22%. Then the produced suspension is delivered into a cavitation installation with an ultrasonic transducer installed inside the pipeline and a tempering water jacket under the conditions of acoustic and hydrodynamic co-cavitation within mutually perpendicular planes. Acoustic cavitation is ensured by the ultrasonic transducer with oscillation frequency equal to 18-24 kHz and oscillation amplitude equal to 3-4 mcm by way of pump-assisted recirculation during 5-7 minutes at a temperature of 45-50°C through the cavitation tubular reactor, 220-230 mm long and having a diameter equal to 12-13 mm, with two-stage variation of the gap formed by the reactor inner wall and the ultrasonic transducer surface; the radius of the first gap formed by the reactor inner wall and the ultrasonic transducer surface is 4-5 mm while the second gap has a radius equal to 1.5-2 mm. The pectin-sugar syrup produced in the cavitation installation is supplied into the kneading machine; acid invert syrup (with dry substances content equal to 78-80% and reducing substances content equal to 78-80% with temperature equal to 15-25°C) and the remaining sugar sand (in an amount of 89-90 wt % of the total weight of sugar sand) are introduced. In the process of stirring one performs the mass heating to 90-95°C and repeated supplying into the said cavitation installation where the mass is treated during 5-7 at a temperature of 90-95°C. Then one supplies into the kneading machine (kneading tools rotation rate equal to 50-70 rpm at the kneading machine operational stroke) a low-viscosity and an extrusion swelling starches mixture and 90-95°C pectin-sugar syrup produced in the cavitation installation, the ratio of the pectin-sugar syrup to the starches mixture being 1:0.28-0.29. The mass is beaten during 2-3 minutes, the kneading tools rotation rate equal to 300-360 rpm, and is cooled to 50-60°C. After cooling, one supplies 10% citric acid solution and proceeds with kneading for 2-3 minutes, the kneading tools rotation rate equal to 50-70 rpm, until the components equitability is 90-92% at the following components ratio, wt parts: sugar sand - 80.50-80.70; low-viscosity starch - 0.60-0.70; extrusion swelling starch - 13.97-14.18; invert acid syrup - 4.10-4.20; pectin - 0.40-0.60; citric acid - 0.02-0.03.

EFFECT: invention ensures selection of corresponding equipment to achieve particles equitability and selection of components ensuring stable quality and long storage life.

2 dwg, 2 ex

FIELD: food industry.

SUBSTANCE: according to the method, a pectin-starch-sugar mixture of loose components is prepared during 0.5-1 min, the mixture consisting of sugar sand, pectin and low viscosity maize starch. Then it is mixed with 40-50°C water to produce a suspension with moisture content equal to 18-22%. The produced suspension is delivered into a cavitation installation with an ultrasonic transducer installed inside the pipeline and a tempering water jacket under the conditions of acoustic and hydrodynamic co-cavitation within mutually perpendicular planes. Acoustic cavitation is ensured by the ultrasonic transducer with oscillation frequency equal to 18-24 kHz and oscillation amplitude equal to 3-4 mcm by way of pump-assisted recirculation during 5-7 minutes at a temperature of 45-50°C through the cavitation tubular reactor, 220-230 mm and having a diameter equal to 12-13 mm, with two-stage variation of the gap formed by the reactor inner wall and the ultrasonic transducer surface. The radius of the first gap formed by the reactor inner wall and the ultrasonic transducer surface is 4-5 mm while the radius of the second gap is 1.5-2 mm. The produced pectin-starch-sugar syrup is supplied into the kneading machine; acid invert syrup (with dry substances content equal to 78-80% and reducing substances content equal to 78-80% with a temperature equal to 15-25°C) and the remaining sugar sand are introduced into the kneading machine. During stirring, the mass is warmed up at 90-95°C and repeatedly delivered into the said cavitation installation. In the installation, the mixture is treated at a temperature of 90-95°C during 5-7 minutes. Then extrusion swelling starch and 90-95°C pectin-starch-sugar syrup produced in the cavitation installation are supplied into the kneading machine at operational stroke with the kneading tools rotation rate equal to 50-70 rpm. The ratio of pectin-starch-sugar syrup to extrusion swelling starch is 1:0.13-0.14 respectively. The mass is kneaded for 2-3 min at the kneading tools rotation rate equal to 300-360 rpm and cooled to 50-60°C. Then one supplies 10% citric acid solution and proceeds with stirring during 2-3 min at the kneading tools rotation rate equal to 50-70 rpm until the components equitability is 90-92%.

EFFECT: invention allows to ensure particles equitability, stable quality and long storage life of the product.

2 dwg, 2 ex

FIELD: process engineering.

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EFFECT: production of two-component food product.

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FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to dairy industry and may be used during production of preventive purpose curd cheese bars. The curd cheese bar shell includes a vegetal component and a fat component represented by olive oil. Additionally, the shell contains concentrated white mulberry juice produced by way of berries boiling out till dry substances content is equal to 75-80%. The fat component additionally contained is maize oil taken at a ratio of 2:1 to olive oil. The vegetal component contains preliminarily prepared figs prepared by way of infrared drying at a temperature of 53-55°C during 20-25 minutes with subsequent homogenisation. The initial components are used at the following ratio, wt %: figs - 60-75; concentrated white mulberry juice - 15-20; olive oil - 3-8; maize oil - 6-16. Dried figs are homogenised till particles size is equal to 80-100 mcm.

EFFECT: invention is aimed at improvement of rheological and organoleptic properties of the shell and caloric content increase.

2 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: fruit jelly marmalade production method is proposed. Agar-stevioside syrup is prepared; for this purpose agar is soaked in 10-15°C water at a ratio of 1:30 and left for swelling during 1-1.5 hours, heated till agar complete dissolution; stevioside is added; produced agar-stevioside syrup is boiled out till dry substances content is equal to 77+1%. Then one introduces sodium lactate, stirs and cools the mixture to a temperature equal to 50-55°C, introduces citric acid and grape juice in a recipe quantity. Then one perform quick stirring and moulding by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooling and delivering for packaging into corrugated boxes. Fruit jelly marmalade is prepared at the following recipe ratio, kg per 1000 kg of the ready product: agar - 9.0-9.5; stevioside - 1.5; sodium lactate - 3.5; grape juice - 100-200; citric acid - 5.0; water - balance.

EFFECT: invention allows to enhance the product quality, simplify the technological process, reduce its duration, expand the range of manufactured products, reduce energy value, impart functional purpose to the product for consumption by people suffering from diabetes and increase the products storage life up to 6 months.

1 tbl, 3 ex

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

Praline mass // 2243676

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.

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella jenkinii micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella exigua micromycet biomass by predetermined process and used as emulsifier and texturizer; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella gracilis micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella parvispora micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of candies with centers similar to those of "Bird's milk" type candies.

SUBSTANCE: method involves boiling sugar-agar-agar-syrup; aerating the latter with albumen and mixing resultant mass with fatty raw material, other receipt components and fillers; forming by spreading process; proofing; cutting into centers and glazing; using candied peel of citrus fruit and/or carrot, which had been preliminarily ground to particles of 3-10 mm size and dusted with starch. Also, before forming procedure, candied peel of citrus fruit and/or carrot is introduced into boiled agar-agar-sugar-syrup mass mixed with albumen, fatty raw material and other receipt components, in an amount of 5-20% by total weight and mixed for 10-30 s.

EFFECT: reduced production cost, uniform distribution of candied peel in candy mass while providing stable state thereof.

2 cl, 2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella minutissima micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella indohii micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves extruding from outlet opening of coaxial head thin strip of first flowable material enclosed inside layer of second flowable material, with at least first flowable material and second flowable material being immiscible; applying thin strip onto support and applying additional thin strip over first thin strip for producing of laminated sugar glasses mass. Laminated food product has thin layers including at least first flowable material enclosed between thin layers of second flowable material. Apparatus has movable support, coaxial head unit for applying of at least one layer of flowable material onto support, and coaxial head unit holder arranged above support. First drive unit is connected to coaxial head holder for rocking said holder in first direction. Second drive unit is connected to first drive unit for rocking said first drive unit in second direction perpendicular to first direction. According to another version, apparatus is equipped with main support having inlet end and outlet end and adapted for rocking in first direction. Inlet end is adapted for receiving onto support of one or more layers of flowable material. Apparatus is further equipped with rotary support for supporting of outlet end of main support and device for rocking of support inlet end in second direction perpendicular to first direction, coaxial head unit for applying of at least one layer of flowable material onto support inlet end, and holder for coaxial head unit, said holder being arranged above inlet end of support.

EFFECT: provision for obtaining of sugar glass products with definite layer structure and improved controlling of thickness of layers in the process of manufacture of sugar glasses from sugar glasses mass.

29 cl, 5 dwg, 3 ex

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