"assortie"-type chocolate sweet

FIELD: food industry.

SUBSTANCE: "Assortie"- type chocolate sweet is represented by a body consisting of shell made of chocolate glaze and filling positioned therein and made of sweet mass in the form of two layers. Additionally, chocolate glaze contains "NovaSol COF" antioxidant in an amount of 0.02-0.04% of the total weight of the glaze. Filling is made of layers placed one inside the other. The first layer repeats the chocolate shell shape and is made of sweet mass chosen from the following group: creamy cream mass with vanilla taste, creamy cream mass, creamy nut cream mass. The second layer is placed inside the first layer and made of sweet mass chosen from the following group: creamy chocolate-and-nut mass, creamy coffee mass, creamy orange mass, milk mass and jelly mass.

EFFECT: enhancement of confectionary products quality conditioned by the product structure and properties of the material the product is made of as well as organoleptic properties improvement and storage life increase.

11 cl, 3 tbl, 10 ex

 

The invention relates to confectionery products, particularly chocolate sweets such as “Allsorts” with two-ply filling.

Known for chocolate candy, which consists of a chocolate shell, made in the form of halves of a walnut, located in it stuffed with a walnut kernel. EN 2084165, IPC 6 A23G 3/00, publ. 20.07.1997.

The disadvantages are the limited storage of products (about two months) and not enough stable quality indicators.

Known confection representing candy "Assorted", with a chocolate shell made from icing, filled with a stuffing made on the basis of the components of milk and cocoa products. EN 2218803, IPC 7 A23G 3/00, publ. 20.12.2003.

Famous chocolate candy type "Assorted", containing a shell of chocolate glaze and stuffing with creamy-buttery flavor, RU 2225138, IPC 7 A23G 3/00, publ. 10.03.2004.

However, the known products have the stuffing made from one confectionery mass, which limits the range of products of this type.

Famous chocolate candy type “Meats”, including chocolate closed shell in which is located one layer of fondant and cream filling, and a second layer of toppings and jelly, at a mass ratio of chocolate for molding fondant-creamy layer and jelly, selected within the following limits: (45,55,0):(22,527,5):(22,527,5). EN 2220581, IPC 7 A23G 1/00, A23G 3/00, publ. 10.01.2004.

The closest in technical essence are shaped candies "Assorti", which includes a molded chocolate shell, arranged in layers of fillings, and the bottom layer of the filling is made of cream candy paste with a moisture content of 10-20%, manufactured with advanced aeration with nitrogen gas of high purity to a state of mousse and mixed with fruit components and flavors. The top layer of the filling is made of candy mass, selected from the group: cream-whipped, praline, milk, marzipan. The top layer of candy may contain coarsely chopped fruit additives selected from the group of: fruits, dried fruits, candied fruits, freeze dried fruits. The chocolate shell is made in the form of pieces of different geometric shapes. The quality of the surface finish, filled chocolate shapes using crispy pieces, selected from the group of: cookie dough, pieces of wafers, crisps, freeze dried fruit, chopped nuts. EN 2355182, IPC A23G 3/56, publ. 20.05.2009.

However, the range of such products with improved taste qualities is not enough.

The claimed invention is directed to a candy type “Assorted”, expanding the range of confectionery products with improved taste characteristics.

The technical result is to�themim in the implementation of the claimed invention, is to improve the quality confection, due to the design of products and properties of the materials from which it is made, improving the organoleptic properties, increased shelf life of products.

The technical result is achieved in that candy cane type "Meats", which is a body consisting of a shell made of chocolate glaze, and placed in it the filling, made of candy mass in the form of two layers, characterized in that chocolate coating further comprises an antioxidant "Novasol COF" in the amount of 0,02-0,04 wt.% the total mass of the glaze and the filling is made of layers, placed one in the other with the first layer of toppings follows the shape of the chocolate shell and is made of candy mass, selected from the group: cream butter with vanilla, cream butter, peanut butter, and the second layer of the filling placed inside of the first layer and made of candy mass, selected from the group: a creamy chocolate-hazelnut cream coffee, orange cream, milk, jelly.

This chocolate candy type "Assorted" case candy can be made dome-shaped.

This chocolate candy type "Cuts" the ratio of the mass of a chocolate candy shell and the masses to run layers may be 2:1:1.

In this case, the�m chocolate candy type "Assorted" cream butter with vanilla candy weight to perform the first layer of toppings may contain vegetable fat, skimmed milk, sugar, nut kernel cashew nuts, grated, equivalent oil-cocoa, lactose, lecithin, Vanilla flavouring and antioxidant "Novasol COF", with the following ratio of initial components in the mass. %:

Vegetable fat27,91-to 28.05
Skimmed milk26,48-27,41
Nut kernel cashew nuts, grated7,96-8,37
Equivalent oil-cocoaThe 7.62 8,12
Lactose5,06-5,82
Lecithin0,15-0,17
Flavouring "Vanilla"0,081-a 0.1
Antioxidant "Novasol COF"0,039-0,04
Sugarelse

This chocolate candy type "Assorted" creamy peanut butter candy weight to perform the first layer of toppings may contain skimmed milk powder, vegetable fat, sugar, nut kernel cashew nuts, grated, coconut oil, oil equivalent, cocoa, lactose, lecithin, aromatic�Thor "Vanilla" and antioxidant "Novasol COF", with the following ratio of initial components in the mass. %:

Skimmed milk30,19-31,61
Vegetable fatBed (19.24-20,19
Nut kernel cashew nuts, grated9,42-9,65
Coconut oil7,60-to 8.14
Equivalent oil-cocoa7,60-to 8.14
Lactose6,12-6,71
Lecithin0,16-0,17
Flavouring "Vanilla"0,02-0,1
Antioxidant "Novasol COF"0,039-0,04
Sugarelse

This chocolate candy type "Assorted" creamy creamy candy weight, to perform the first layer of toppings may contain skimmed milk powder, sugar, vegetable fat, lactose, lecithin, flavouring "Cream" antioxidant "Novasol"COF", vanilla in the following ratio of initial components in the mass. %:

Skimmed milkTo 31.08-31,96
Vegetable fat33,06-35,29
Lactose6,61-6,84
Lecithin0,31-0,35
Flavor "Cream"0,087-0,09
Antioxidant "Novasol COF"0,039-0,04
Vanilla0,059-0,06
Sugarelse

This chocolate candy type "Assorted" creamy chocolate-hazelnut candy weight for the second layer of toppings may contain sugar, vegetable oil, kernels of hazelnut paste, cocoa powder, cocoa mass, lecithin, flavor "Cocoa" antioxidant "Novasol COF", vanillin, at the following ratios of the starting components in wt.%:

Vegetable fatAcquires a 17.14-17,86
The walnut kernel almond paste32,65-32,98
Cocoa powder2,03-of 2.35
Cocoa mass1,56-1,89
Lecithin0,32-0,35
Flavour "Cocoa"0,085-0,087
Antioxidant "Novasol COF"0,059-0,060
Vanilla0,043-0,046
Sugarelse

This chocolate candy type "Assorted" creamy coffee candy weight for the second layer of toppings may contain vegetable fat, skimmed milk powder, sugar, nut kernel cashew nuts, grated, equivalent oil-cocoa, lactose, lecithin, coffee paste "Mocha" antioxidant "Novasol COF", with the following ratio of initial components in the mass. %:

Vegetable fat32,12-32,92
Skimmed milk26,02-26,94
Equivalent oil-cocoa7,86-8,02
Nut kernel cashew nuts, gratedOf 7.42-7,94
Lactose5,52-6,03
Coffee paste "Mocha"5,13-of 5.68
Lecithin0,14-0,16
Antioxidant "Novasol COF"0,039-0,04
Sugarelse

This chocolate candy type "Assorted" orange cream candy weight for the second layer of toppings may contain skimmed milk powder, equivalent of cocoa butter, nut kernel cashew nuts, grated, vegetable fat, lecithin, lactose, antioxidant "Novasol COF", oil coconut, condensed milk, whole, molasses, orange filler, sugar, flavouring "Vanilla", with the following ratio of initial components in wt.%:

Skimmed milk8,64-of 9.46
The equivalent of cocoa butter2,06-2,16
Nut kernel cashew nuts, grated2,64-to 2.74
Vegetable fat5,26-5,56
Lecithin0,039-0,04
Lactose1,83-of 1.93
Antioxidant "Novasol COF"0,039-0,04
Coconut oil2,06-2,16
Sweetened condensed milk, whole15,361-16,19
Molasses14,89-for 15.39
Filler "Orange"24,53-25,13
Flavouring "Vanilla"0,02-0,03
Sugarelse

This chocolate candy type "Assorted" jelly candy weight for the second layer of toppings can contain molasses, agar, citric acid, alcohol, dye, flavor, sugar, water, at the following ratios of the starting components in wt.%:

Molasses32,93-to 34.06
Agar0,97-1,0
Citric acid1,25-1,36
Alcohol2,52-to 2.94
Dye0,12
Flavoring0,12
Sugar42,61-43,04
Waterelse

This chocolate candy type "Assorted milk candy weight for the second layer of toppings can contain molasses, condensed milk, vegetable fat, sorbitol, monoglycerides, salt, lecithin, flavor, at the following ratios of the starting components in wt.%:

Sweetened condensed milk, whole32,07-33,07
Vegetable fat24,74-26,13
Sorbitol4,21-4,75
Monoglycerides0,89-0,92
Salt food0,52-0,53
Lecithin0,48-0,50
Flavoring1,0
Molasseselse

The difference between the claimed confection from known is that the sweets contain a shell made of a glaze containing antioxidant. The filling consists of two layers, the implementation�tions from different candy paste and placed one in the other, when this first layer of toppings follows the shape of the chocolate shell, and the second is located inside the first layer. Placing one layer inside the second allows to solve the problem of migration of fat from the filling in a chocolate shell. Liquid filling with a large amount of fat during storage affects the quality of the finished product, the fat penetrates the chocolate and the chocolate loses its hardness, deteriorating the appearance of the chocolate, appears on the surface of fatty plaque. Placing one layer inside the second allows you to do the inner filling a liquid with a high fat content, the top layer of filling with a solid fat will prevent the migration of grease from the interior of the filling in the chocolate.

Also such an arrangement of layers of toppings allows to improve organoleptic properties in terms of taste. In addition, the candy mass for the first layer the toppings are fairly low humidity, which in combination with the plasticity of the mass eliminates quick drying of the second layer of toppings and thereby increasing the shelf life of products up to 7 months. The combination of toppings with different humidity also improves organoleptic properties in terms of taste, and the content of antioxidant in chocolate glaze and stuffing helps prevent oxidation of fatty components, which helps preserve consumer St�right of the product throughout the shelf life.

Chocolate candy type "Cuts" will receive the following:

Chocolate for molding prepared according to T. No. 01-07-2009 “Technological instruction for the preparation of chocolate, chocolate and dairy, confectionery and white chocolate masses, the pump serves in collections, which is mixing the mass at a temperature of 45±2,0. From the temperature of the machine with a temperature of 45°C the mass is fed by a pump in the tempering machine for tempering. Tempering is carried out at a rapid cooling from the temperature of 40-45°C to a temperature of 28°C and then heated to a temperature of 30-32°C with vigorous stirring. The collection with chocolate icing add antioxidant "Novasol COF" in the amount of 0,02-0,04 wt.%. Then Temperirovannyiy mass is supplied by heated water with a temperature of 32±1°C pipeline depositor in the head. The water temperature depositor head 30-32°C.

Separately prepare the stuffing for the first layer and the second layer. Prescription components are mixed until a homogeneous mass in the mixer at a temperature of 45°C for 15 minutes. Components of the prescription for cream cream fillings with vanilla flavor, except the vegetable fat and antioxidants, take in quantities according to the composition 1, 2 tab.1, for creamy peanut butter candy mass take according to the formulations 3, 4 PL.1, and for kre�type creamy fillings take according to formulations 5, 6 table.1. Resulting homogeneous mass is fed to the grinding on patially mill, then cooled. Then prefabricated mass is mixed with melted vegetable fat and antioxidant in amounts according to the respective compositions of table 1-6.1. The mass is thoroughly kneaded until smooth. Temperature ready toppings 28-32°C. Humidity creamy creamy fillings with vanilla 1,46±0,5%; humidity creamy peanut butter candy mass 1,78±0,5%; humidity creamy creamy sweet mass - 1,46±0,5%.

Similarly cook the candy mass to perform a second layer of toppings, namely, chocolate cream-nut, cream coffee, orange cream, milk and jelly candy mass. Components are taken in accordance with the compositions of table 1-8.2. Humidity creamy chocolate-hazelnut candy mass - 1,18±0,5%; creamy coffee candy mass of 2.6±0,5%; orange cream candy mass is 21.8±0,2%.

Milk candy mass for the second layer of the filling is prepared as follows: prescription amount of molasses, vegetable fat and salt food boil until it is dissolved and boiled for 1 hour. Then add condensed milk and other supplements provided by the recipe, bring the mixture to a boil and boiled until the solids content of 85.0±2,0%. In�agnosti obtained mass of 15.0±2,0%. Components are taken in accordance with the compositions 7, 8 PL.1.

Jelly candy mass for the second layer of the filling is prepared as follows. Pre-prepared mixture of agar with sugar. In the cooking apparatus loads the prescription quantity of raw material, then boiled until the temperature 107,0±1.0°C, which corresponds to the dry substances and 74.0±2,0%. The resulting syrup agar with sugar poured into the container, where under constant stirring, a solution of citric acid, dyes and aromatic substances. Humidity obtained mass - 26,0±2,0%.

Temperierung chocolate coating with a temperature of 30-32°C is poured into preheated to a temperature of 35-36°C forms. After the forms will make one revolution in idle, the temperature in the Cabinet for heating forms gradually reduced until 24-29°C. Completed forms turned 180° and placed on the vibrator, where the forms are exempt from the excess glaze, and on their inner surface a thin and uniform thickness of the shell. The forms are then sent to a cooling chamber with a temperature of 6-10°C. Form with the hardened shell is filled with a filling system "one-shot", when the filling of the second layer is placed inside the filling for the first layer. This stuffing for the first layer forms a layer on the shape of the shell, and the second layer in the form of toppings. The ratio of the chocolate shell and the layers condit�ski AMIS toppings is 2:1:1. Forms from the cooling chamber is directed to a device for punch candy form and style of plastic sheets. Organoleptic properties are given in table 3. In examples 1-8 are given the options of chocolates with fillings made of two candy paste.

For the production of candies used the following raw materials: vegetable oil meets the requirements of the technical regulation on oil and fat enterprise; skimmed milk powder GOST R-2007; lactose meets the requirements of the technical regulation on oil and fat enterprise; lecithin - SanPiN 2.3.2. 1078-01; flavouring "Vanilla" - SanPiN 2.3.2. 1078-01; antioxidant "Novasol COF" - SanPiN 2.3.2. 1078-01; sugar - GOST 21-24; molasses - GOST 52060-2003; agar - SanPiN 2.3.2. 1078-01; citric acid - SanPiN 2.3.2. 1078-01; alcohol - GOST R-2000; dye - SanPiN 2.3.2. 1078-01, flavor "Toffee" - SanPiN 2.3.2. 1078-01; water - SanPiN 2.3.2. 1078-01; the equivalent of cocoa butter meets the requirements of the technical regulation on oil and fat enterprise; the kernel of cashew nuts, grated - SanPiN 2.3.2. 1078-01; antioxidant "Novasol COF" - SanPiN 2.3.2. 1078-01; coconut oil - SanPiN 2.3.2. 1078-01, sweetened condensed milk, whole - GOST R-2009; filler "Orange" - SanPiN 2.3.2. 1078-01; flavouring "Vanilla" - SanPiN 2.3.2. 1078-01; coffee paste "Mocha" - SanPiN 2.3.2. 1078-01; walnut kernel almond paste - SanPiN 2.3.2. 1078-01; cocoa powder - SanPiN 2.3.2. 108-01; grated cocoa - SanPiN 2.3.2. 1078-01; flavour "Cocoa" - SanPiN 2.3.2. 1078-01; vanillin - SanPiN 2.3.2. 1078-01.

Example 1. Candy cane type "Assorted", shell of chocolate is 50 wt.% by weight of the total product. For the first layer filling take creamy creamy candy mass with vanilla. For it is prepared using the components in amounts according to the composition of table 1.1. For the second layer filling take creamy coffee candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 3.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 2. Analogously to example 1. For the first layer filling take creamy creamy candy mass with vanilla. For it is prepared using the components in amounts according to the composition of table 2.1. For the second layer filling take creamy coffee candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 4.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 3. Analogously to example 1. For the first layer filling take creamy peanut butter candy mass. For its preparation and�using the components in amounts, according to the composition of table 5.1. For the second layer filling take creamy chocolate-hazelnut candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 1.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 4. Analogously to example 1. For the first layer filling take creamy peanut butter candy mass. For it is prepared using the components in amounts according to the composition of table 6.1. For the second layer filling take creamy chocolate-hazelnut candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 2.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 5. Analogously to example 1. For the first layer filling take creamy creamy candy mass. For it is prepared using the components in amounts according to the composition of table 3.1. For the second layer filling take orange cream candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 5.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 6. Analogously to example 1. For the first layer filling take creamy creamy candy mass. For it is prepared using the components in amounts according to the composition of table 4.1. For the second layer filling take orange cream candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 6.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 7. Analogously to example 1. For the first layer filling take creamy creamy candy mass, with vanilla. For it is prepared using the components in amounts according to the composition of table 2.1. For the second layer filling take jelly candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 7.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 8. Analogously to example 1. For the first layer filling take creamy peanut butter candy mass. For it is prepared using the components in amounts according to the composition of table 5.1. For the second layer filling take jelly candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 8.2. When �volume in the filling ratio of the confectionery mass layers is 1:1, and the ratio of the shell layers and the filling is 2:1:1.

Example 9. Analogously to example 1. For the first layer filling take creamy creamy candy mass. For it is prepared using the components in amounts according to the composition of table 3.1. For the second layer filling take milk candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 10.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Example 10. Analogously to example 1. For the first layer filling take creamy creamy candy mass, with vanilla. For it is prepared using the components in amounts according to the composition of table 1.1. For the second layer filling take milk candy mass. For it is prepared using components of the prescription, in quantities according to the composition of table 9.2. The filling ratio of the confectionery mass layers is 1:1 and the ratio of shell layers and the filling is 2:1:1.

Organoleptic properties are given in table 3.

Table 3
No.Organoleptic characteristicsFeature
1The taste and smellSubtle scent, pleasant, delicate taste, defined by a chocolate shell and a filling consisting of two candy paste.
2FormDome-shaped. The shape is well preserved during prolonged storage, which contributes to the consistency of the filling
3The surfaceDry non-stick surface
4Shelf life7 months

Table 1
ComponentsThe compositions candy paste for the first layer of the filling, wt.%
Cream butter with vanillaCream butterCreamy peanut butter
1234 56
Vegetable fat27,91To 28.0535,2933,0619.2420,19
Skimmed milk27,4126,48To 31.0831,9631,6130,19
Sugar22,5824,0426,48527,6417,28117,58
Nut kernel cashew nuts, grated8,377,96--9,659,42
Coconut oil----To 7.60To 8.14
Equivalent oil-cocoaThe 7.628,12- -To 7.60To 8.14
Lactose5,82Of 5.066,616,846,716,12
Lecithin0,170,150,350,310,170,16
Flavouring "Vanilla"0,0810,1-- '0,10,02
Antioxidant "Novasol" COF0,0390,040,0590,060,0390,04
Flavor "Cream"--0,0870,09--
Vanilla-- 0,0390,04--

Table 2
The compositions candy paste for the second layer of the filling, wt.%
ComponentsCreamy chocolate hazelnutCream coffeeCreamy orangeJellyDairy
12345678910
Skimmed milk--26,0226,948,64Of 9.46--
Sugar45,78144,7414,25113,7721,80120,042,6143,04
The equivalent of cocoa butter--8,027,862,062,16--
Nut kernel cashew nuts, grated--Is 7.94Of 7.422,64To 2.74--
Nut kernel almonds, grated32,6532,98----- -
Vegetable fatAcquires a 17.1417,8632,9232,125,26The 5.56--26,1325,64
Cocoa powderOf 2.352,03------
Cocoa paste1,561,89------
Lecithin0,350,320,160,140,040,039 --0,480,50
Lactose--5,526,031,831,93--
Coffee paste "Mocha"--5,13Of 5.68----
Flavour "Cocoa"0,0870,09------
Antioxidant "Novasol COF"0,0390,040,0390,040,039 0,04--
Vanilla0,0430,05------
Molasses----14,89For 15.3932,93To 34.0635,0535,04
Agar------0,970,1
Citric acid------ 1,361,25
Alcohol------2,52To 2.94
Dye------0,120,12
Flavouring "Vanilla"----0,020,030,120,12
Sweetened condensed milk, whole----16,1915,361 --32,0733,07
Coconut oil----2,062,16--
Filler orange----24,5325,13--
Sorbitol4,754,21
Monoglycerides 0,890,92
Salt food0,530,52
Flavor "Toffee"0,10,1
Water------19,3718,37

1. Candy cane type "Meats", which is a body consisting of a shell made of chocolate glaze, and placed in it the filling, made of candy mass in the form of two layers, wherein toxocology glaze further comprises an antioxidant "Novasol COF" in the amount of 0,02-0,04 wt.% the total mass of the glaze and the filling is made of layers, placed one in the other with the first layer of toppings follows the shape of the chocolate shell and is made of candy mass, selected from the group: cream butter with vanilla, cream butter, creamy peanut butter, and the second layer of the filling placed inside of the first layer and made of candy mass, selected from the group: a creamy chocolate-hazelnut cream coffee, orange cream, milk, jelly.

2. Candy cane type "Cuts" according to claim 1, characterized in that the sweets is made dome-shaped.

3. Candy cane type "Cuts" according to claim 1, characterized in that the weight ratio of the chocolate shell and the ratio of the candy mass to perform layer is 2:1:1.

4. Candy cane type "Cuts" according to claim 1, characterized in that cream cream with vanilla flavor candy weight to perform the first layer of the filling contains vegetable fat, skimmed milk powder, sugar, nut kernel cashew liquor equivalent of cocoa butter, lactose, lecithin, flavor "Vanilla", and antioxidant "Novasol COF", with the following ratio of initial components, wt.%:

vegetable fat27,91-to 28.05
dry obession�e milk 26,48-27,41
the core of cashew grated7,96-8,37
the equivalent of cocoa butterThe 7.62 8,12
lactose5,06-5,82
lecithin0,15-0,17
flavouring "Vanilla"0,081-a 0.1
antioxidant "Novasol COF"0,039-0,04
sugarelse

5. Candy cane type "Cuts" according to claim 1, characterized in that creamy peanut butter candy weight to perform the first layer of the filling contains skimmed milk powder, vegetable fat, sugar, nut kernel cashew nut powder, coconut oil, equivalent of cocoa butter, lactose, lecithin, flavor "Vanilla", and antioxidant "Novasol COF", with the following ratio of initial components, wt.%:

skimmed milk30,19-31,61
vegetable fatBed (19.24-20,19
the core of cashew grated 9,42-9,65
coconut oil7,60-to 8.14
the equivalent of cocoa butter7,60-to 8.14
lactose6,12-6,71
lecithin0,16-0,17
flavouring "Vanilla"0,02-0,1
antioxidant "Novasol COF"0,039-0,04
sugarelse

6. Candy cane type "Cuts" according to claim 1, characterized in that creamy creamy candy weight to perform the first layer of the filling contains skimmed milk powder, sugar, vegetable fat, lactose, lecithin, flavouring "Cream" antioxidant "Novasol COF", vanillin, with the following ratio of initial components, wt.%:

skimmed milkTo 31.08-31,96
vegetable fat33,06-35,29
lactose6,61-6,84
lecithin0,31-0,35
and�amatista "Cream" 0,087-0,09
antioxidant "Novasol COF"0,039-0,04
vanilla0,059-0,06
sugarelse

7. Candy cane type "Cuts" according to claim 1, characterized in that the creamy chocolate-hazelnut candy weight for the second layer of the filling contains sugar, vegetable fat, nuts grated almonds, cocoa powder, cocoa mass, lecithin, flavor "Cocoa" antioxidant "Novasol COF", vanillin, with the following ratio of initial components, wt.%:

vegetable fatAcquires a 17.14-17,86
the walnut kernel almond paste32,65-32,98
cocoa powder2,03-of 2.35
cocoa mass1,56-1,89
lecithin0,32-0,35
flavour "Cocoa"0,085-0,087
antioxidant "Novasol COF"0,059-0,060
vanilla 0,043-0,046
sugarelse

8. Candy cane type "Cuts" according to claim 1, characterized in that creamy coffee candy weight for the second layer of the filling contains vegetable fat, skimmed milk powder, sugar, nut kernel cashew liquor equivalent of cocoa butter, lactose, lecithin, coffee paste "Mocha" antioxidant "Novasol COF", with the following ratio of initial components, wt.%:

vegetable fat32,12-32,92
skimmed milk26,02-26,94
the equivalent of cocoa butter7,86-8,02
the core of cashew gratedOf 7.42-7,94
lactose5,52-6,03
coffee paste "Mocha"5,13-of 5.68
lecithin0,14-0,16
antioxidant "Novasol COF"0,039-0,04
sugarelse

9. Chocolate candy type ACC�RTI according to claim 1, characterized in that orange cream candy weight for the second layer of the filling contains skimmed milk powder, equivalent of cocoa butter, nut kernel cashew nut paste, vegetable fat, lecithin, lactose, antioxidant "Novasol OF", oil coconut, condensed milk, whole, molasses, orange filler, sugar, flavouring "Vanilla", with the following ratio of initial components, wt.%:

skimmed milk8,64-of 9.46
the equivalent of cocoa butter2,06-2,16
the core of cashew grated2,64-to 2.74
vegetable fat5,26-5,56
lecithin0,039-0,04
lactose1,83-of 1.93
antioxidant "Novasol OF"0,039-0,04
coconut oil2,06-2,16
sweetened condensed milk, whole15,361-16,19
molasses14,89-for 15.39
Napo�the preserver orange 24,53-25,13
flavouring "Vanilla"0,02-0,03
sugarelse

10. Candy cane type "Cuts" according to claim 1, characterized in that jelly candy weight for the second layer of the filling contains molasses, agar, citric acid, alcohol, dye, flavor "Vanilla", sugar, water in the following ratio of initial components, wt.%:

molasses32,93-to 34.06
agar0,97-1,0
citric acid1,25-1,36
alcohol2,52-to 2.94
dye0,12
flavouring "Vanilla"0,12
sugar42,61-43,04
waterelse

11. Candy cane type "Cuts" according to claim 1, characterized in that the milk candy weight for the second layer of the filling contains molasses, condensed milk, fat RA�plant, sorbitol, monoglycerides, salt, lecithin, flavor, with the following ratio of initial components, wt.%:

condensed milk32,07-33,07
vegetable fat24,74-26,13
sorbitol4,21-4,75
monoglycerides0,89-0,92
Sol0,52-0,53
lecithin0,48-0,50
flavoring1,0
molasseselse



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to nutritional compositions. The packaged food product includes the package body and a nutritional composition having reduced surface adhesiveness; the nutritional composition contains multiple solid particles, at least on the outer surface, and a carbohydrate fraction containing glucose and fructose at a ratio of 3:1 - 1:1. The nutritional composition is a solid nutritional composition having a coating of solid particles at least on the outer surface. Such solid particles have diameter within the range of nearly 1 mm - nearly 10 mm and are chosen from the group consisting of oat flakes, grains, particles of cookie, waffle discs and their combinations. The solid particles have a rough surface allowing them to stay on the solid food composition surface. One proposes a method for manufacture of a packaged food product having reduced adhesiveness at least on the outer surface; the method involves the following stages: moulding a solid nutritional composition containing a carbohydrate fraction of glucose and fructose at a ratio of 3:1 - 1:1, solid particles coating deposition at least on one surface of the solid nutritional composition, solid nutritional composition packaging into package.

EFFECT: invention allows to reduce adhesiveness of the outer surface of the nutritional composition.

12 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: sugar molasses syrup is boiled out; milled green tea leaves (sized 0.5-1.0 mm, in an amount of 3.0-5.0% of the weight of sugar sand in the formula) are introduced into the syrup at a temperature of 90-95°C; the mixture is stirred and boiled out till the end temperature is equal to 142-145°C and weight fraction of dry substances is equal to 95.5-97.5%. The boiled out sugar fondant syrup is cooled to 85-90°C and moulded to obtain the ready product.

EFFECT: candy quality and biological value enhancement, the basic technological operations time decrease and the ready products yield increase.

3 tbl, 2 ex

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

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.

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.

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-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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