Method for application of coating onto confectionary products cores

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and can be used in application of a coating onto confectionary products cores. The method is implemented by a device (1) for application of coating onto confectionary products cores (2) loaded into the chamber (14) of the rotary drum (4) and having passed coating with formation of film on each core. The film formation involves at least one stage of sweet syrup spraying onto the cores. During the drying stage, pressure in the chamber (14) is reduced to less than -0.2 bar. Cores having undergone treatment are heated to no more than 35°C using electromagnetic radiation, preferably - microwave radiation.

EFFECT: invention implementation will allow to enhance the resultant product quality.

6 cl, 4 dwg

 

AREA of TECHNOLOGY

The present invention relates to a method of continuous coating on the core confectionery products described below as an example.

The LEVEL of TECHNOLOGY

In the field of confectionery industry get products containing the core and the outer coating or shell covering the core.

In particular, get candy, containing the core, preferably formed by molding powdery substances containing sugar, flavorings and fillers; and a hard, dense, sweet outer shell with varying thickness depending on the product type.

The shell is molded into a device containing a rotating drum, which continuously roll over the core, which is applied to the coating, with periodic spraying them sweet syrup and flavorings. After each spraying of syrup dried core blower through the drum a stream of hot air to remove moisture from the syrup and education at the very core of the film. The number of cycles of spraying and drying depends on the thickness of a given coating or shell thickness, which is significant in particular in the sweets, the weight of the shell which is almost the same as that of the core. In this case, the coating process is long and laborious that Ogre�limits the extent to which may be increased output.

Additionally, the known method of applying hinders the preservation of the organoleptic characteristics of the treated spray products and, in particular, taste and aroma. That is, the products treated by spraying and drying is carried out at high temperature in oxygen-containing environment, normally at temperatures above 60°C, which inevitably initiates the degradation of aromatics, and reduce the temperature by reducing the temperature of the drying air only further increases the cycle time.

Summary of the INVENTION

The object of the present invention is to provide a method of coating a core confectionery products, aimed at ensuring a simple, cheap solution to the problems described above.

Another object of the present invention is to eliminate the above disadvantages at the lowest possible changes in the existing apparatus and devices.

The present invention relates to a method for coating the core confectionery in the apparatus for coating, comprising a hollow drum rotatable about its axis and forming at least one chamber for receiving the mass of cores for coating; the method comprises the steps of loading the mass of cores for coating in the specified chamber and forming�creating at least one coating on each core; the formation of the specified coating comprises the steps of spraying on the core at least one covering product that contains at least one liquid component, and drying at least part of the covering of the product; wherein the method is characterized in that the step of drying includes the step of reducing the pressure in said chamber to a pressure of at least -0.2 bar relative to atmospheric; and the step of heating at least the specified covering product deposited on the core, to a temperature less than 35°C.

In the above method, the temperature preferably ranges from 20°C to 35°C, and in the specified camera suitable method reduce the pressure from a -0.7 to -0.9 bar relative to atmospheric.

BRIEF description of the DRAWINGS

Next, with reference to the accompanying drawings given non-limiting variant embodiment of the present invention, in which:

Fig.1 is a schematic side view of a preferred variant embodiment of the device for applying covering product on the core according to the invention;

Fig.2 is a front view of the device of Fig.1;

Fig.3 and 4 is an enlarged view in cross-section in parts along the lines III-III and IV-IV in Fig. 1.

The PREFERRED embodiment of the INVENTION

Position 1 in Fig.1 and 2 is indicated generally a device for applying a coating�Oia on the core 2, in particular, such confections as of thin mints, TIC-taks, etc.

The device 1 comprises a supporting structure 3 and the hollow drum 4 over it on substantially horizontal axis 5. The support structure 3 includes a fixed base 6; and two pairs 7 and 8 uprights, which pass upward from the base 6 at the opposite axial ends of the drum 4, and each provided with a respective axial end of the ring 9, 10 of the drum 4, is hinged for rotation on the axis 5.

The drum 4 rotates around the axis 5 when using the famous host the motor-gearbox 12 (not described in detail) connected to the ring 9 (Fig.3) and defines a chamber 14, which communicates with the external space through two axial holes 15, 16 (Fig.1 and 2) bounded by respective rings 9, 10 and substantially hermetically closed by respective doors 15a, 16a. The chamber 14 also communicates with the external space through the side opening 18 (Fig.2) located in the side wall 4a of the drum 4 and hermetically closed the hatch 18a.

Luke 15a is designed to ensure the implementation of the terminal portion of the loading conveyor 20 is conventionally known conveyor belt and is not described in detail - to move the mass of the cores 2 from the container 21 into the chamber 14.

Fig.2 shows a device 1 comprising a hopper 24 located below the drum 4, �La reception covered by coating cores, discharged from the openings 18, and their feeding to the known discharge conveyor belt, is not described here in detail.

Fig.1, the device 1 also contains a variety of spray nozzles 26 (which shows only a few), placed along the axis 5 and connected with the external power supply circuit 27 for supplying into the chamber 14 a covering material for coating the core 2. The coating material includes at least one liquid material, normally sweet syrup and flavorings, selected according to a predetermined type of cores and/or shells.

As shown in Fig.1, the device 1 also contains a host of drying 30 by means of electromagnetic, conventionally, microwave, radiation, and a host of drying 30 comprises three independent non-coherent electromagnetic device generating microwave radiation 31, 32, 33, with equal or different potential, located on a supporting structure 3 near the ring 9; and three additional generating devices 34, 35, 36, identical to the devices 31, 32, 33, arranged on the supporting structure 3 near the ring 10.

Each device 31-36 contains the waveguide 37 through the corresponding hatch 15a, 16a and having a straight axial portion 37a parallel to the axis 5, and a radial end portion 37b to the direction of radiation of the core 2 at the bottom of the chamber 14. Length ol�IIR parts 37a and radial parts 37b opt for uniform heating of the layer 2 cores.

Fig.1, the device 1 also includes a device for reducing the pressure 40 (shown schematically) to reduce the pressure in the chamber 14 and conventionally contains a suction pump 41 to remove air from the chamber 14, allowing to obtain in the chamber 14 to the low pressure of at least -0.2 bar and conditionally from a -0.7 to -0.9 bar relative to atmospheric pressure.

The way in which cover the core 2, i.e. in which form a coating or shell on the cores 2, next will be described on the example of the method in which the mass of the cores 2, which is applied to the coating, is charged inside the camera 14, the hatches 15a, 16a, 18a is closed and the drum 4 rotates around the axis 5 when using the node 12 of the motor-reducer.

Under the above conditions, the device for reducing the pressure of 40 removes air from the chamber 14 to reduce the pressure in it before reaching the threshold pressure at least -0,2 bar relative to atmospheric pressure.

Prior to the above mentioned pressure reduction or after reaching a threshold pressure in the drum 4 is fed a predetermined amount of sweet syrup when using an external power supply circuit 27 and is sprayed onto the layer of cores 2 through nozzles 26. As the drum 4 rotates and the core 2 are flipped, syrup, and sprayed evenly otkazivaetsa on the outer surface of the cores 2. When restylene� completed or after the specified interval the drum continues to rotate, so that all the sugar has absorbed sprayed sugar substance, the core was dried, activating the device for electromagnetic drying 31-36, which gradually heated core with sprayed on them syrup to a temperature of 35°C. the drying Time varies according to the potential of electromagnetic devices 31 to 36, the type of syrup and low pressure inside the chamber 14. When the described pressure and temperature drying takes from 1 second to 10 minutes. Due to the continuous rotation of the drum 4 of the core 2 dry evenly, and gradually formed the core coating. The above coating process is repeated as many times as necessary to achieve a coating of a predetermined thickness.

Given the flavoring is sprayed at least between two successive stages of spraying.

Compared to known methods described coating method provides, on the one hand, the rapid coating of the core 2 and, on the other hand, obtaining products with improved organoleptic indices.

Mainly, this is achieved by coating in the chamber at low pressure below the threshold by 0.2 bar and that of the core 2 and processed by spray products are not subjected to Vosges�vey temperature above 30°C. Tests show that the pressure reduction in the chamber 14 further improves the quality of certain types of products with a coating, such as of thin mints and TIC-TACs, etc., and excellent results are achieved when reaching the low pressure from a -0.7 to -0.9 bar relative to atmospheric pressure and corresponding temperatures from 35°C to 20°C.

In other words, a significant decrease in pressure in the chamber 14 and processing at temperatures less than half the temperature at which carry out the coating at the present time, essentially provides processing in the chamber 14 without oxygen, in combination with low temperature essentially preserves the organoleptic characteristics of flavor, and in General all product components are sprayed on the core, thereby preventing damage to the coating process. Treatment in the chamber 14 at low pressure also promotes the flow of syrup and flavorings into the drum 4, distributing them more evenly over the cores 2 and, thus, improving their dimensional characteristics and appearance of the finished product.

Finally, the method of coating on the core can be done using devices that differ from traditional devices containing essentially hermetically closed chamber for processing cores, devices for reducing pressure� in the chamber to the specified values of suitable electromagnetic devices for vacuum heating and drying of the cores.

It is clear that in the above method and the device 1 may be changes, not beyond the scope of the present invention set forth in the appended claims. Indeed, it is obvious that the coating may be deposited on the core in devices that are completely different in design from the one shown as an example, but it is characterized by the processing cores in the chamber at very low pressure. Indeed, tests show that low pressures only slightly below atmospheric, for example, does not allow processing under conditions essentially free of oxygen to prevent oxidation flavors or substantially reduce the temperature at which treated treated by spraying the core.

Obviously, the core can also be dried with the use of electromagnetic devices other than the described device for microwave radiation, in particular when using the device, allowing to carry out the processing under high vacuum, in which the traditional system for heating the walls of the drum 4 can't be used for obvious reasons related to heat transfer.

1. Method for coating the core confectionery in the apparatus for coating, comprising a hollow drum, BPA�recovery around its axis and forming at least one chamber for receiving the mass of cores for coating; incorporating the following stages: loading the mass of cores for coating in the specified chamber and forming at least one coating on each core; forming the specified coating comprises the steps of spraying on the core at least one covering product that contains at least one liquid component, and drying at least part of the covering of the product;
characterized in that the step of drying includes the step of reducing the pressure in said chamber to a pressure of at least -0.2 bar relative to atmospheric; and the step of heating at least the specified covering product deposited on the core, to a temperature less than 35°C.

2. A method according to claim 1, characterized in that said temperature is from 20°C to 35°C.

3. A method according to claim 2, characterized in that the pressure in said chamber to reduce the pressure of a -0.7 to -0.9 bar relative to atmospheric pressure.

4. A method according to any one of claims.1-3, characterized in that the step of heating lasts from 1 second to 10 minutes.

5. A method according to claim 1, characterized in that the step of heating is carried out using at least one built-in electromagnetic heat source within said hollow drum.

6. A method according to claim 5, characterized in that the electromagnetic ist�CNIC heat is a heating source of microwave radiation.



 

Same patents:

FIELD: food industry.

SUBSTANCE: marshmallow production method involves preparation of an apple-girasol-pectin mixture with moisture content equal to 32.5%; for this purpose a mixture of pectin and sugar sand at a ratio of 1:5 is batched into the mixer whereto one additionally batches the recipe quantity of apple and girasol puree at a ratio of 1:1 - 1:2, continuously stirring to prevent formation of clots. The mixture is left for 2 h for pectin swelling and its better distribution in the apple-girasol mixture. Then one adds into swollen apple-girasol-pectin mixture sodium lactate, reconditioned albumen with weight fraction of dry substances equal to 15% and the remaining sugar sand. The recipe mixture is whipped in a beating machine for 8 min; without interruption of the whipping process, one add concentrated apple juice with dry substances content equal to 80±0.5% and temperature equal to 50±0.5°C. One proceeds with whipping for 5 no more; then one adds lactic acid and whips the mixture for 1 min. The ready whipped mass is moulded by way of deposition with the marshmallow mass temperature during moulding no lower than 55°C; marshmallow is maintained for 2-3 h, covered with chocolate glaze, cooled and packaged. The marshmallow mass is prepared at the following components ratio, wt %: sugar sand - 20.4-28.93; pectin - 0.9-1.23; concentrated apple juice - 9.56-30.06; albumen - 2.73-3.91; apple puree - 6.98-8.95; girasol puree - 6.98-17.90; lactic acid - 0.45-0.63; sodium lactate - 0.35-0.65; chocolate glaze - 28.24-31.15.

EFFECT: invention ensures development of a marshmallow production method that allows to increase the product quality, extend storage life, reduce sugar intensity, produce functional purpose marshmallow using non-traditional raw materials such as apple-girasol puree and concentrated apple juice, he invention allowing to expand marshmallow production raw material base.

2 ex

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

FIELD: food industry.

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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.

SUBSTANCE: enriched probiotic sweet includes the following components, wt %: dry milk substitute - 75.926; crystalline fructose - 8.0; bifidogum (1·1010 CFU/g) - 0.5; lactogum (1·1010 CFU/g) - 0.025; acidogum (1·1010 CFU/g) - 0.025; girasol tuber powder - 5.0; "Fibruline XL" inuline - 4.0; ascorbic acid - 0.9; natural or grapefruit flavouring agent - 0.5; stevioside - 0.1; turmeric or carmine natural colouring agent - 0.018 and turmeric - 0.024; gum-arabic - 0.5; maltitol - 4.5.

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.

EFFECT: invention allows to produce functional vitaminised confectionary goods with increased biological value.

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.

SUBSTANCE: production of food products comprising outer shell of first material (12) and at least one chamber (18) with filling of second material (14) includes extruding the first material through extrusion head (10) to get extrudate (16) and feed of second material through at least one fluid outlet (22) in extrusion head to make at least one filled chamber. Extrusion process is periodically and instantly changes to make extrudate parts (30) without filled chambers. In compliance with one version, the flow of second material (14) is periodically limited to form unfilled parts. Second material flow (14) can be decreased by increase in the volume of second material feed path to head (10). Invention proposes also the device to this end.

EFFECT: production of two-component food product.

21 cl, 32 dwg

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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