Halva production method

FIELD: food industry.

SUBSTANCE: halva production method includes preparation of a sugar-and-molasses and a protein mixture and their mixing. After mixing of the sugar-and-molasses and the protein mixtures, one introduces therein dehydrated fruits and berries in an amount of 10-12% of the halva weight, such fruits and berries produced from frozen raw materials by way of microwave treatment under vacuum with constant drum rotation. The produced mixture is stirred in a microwave field; the protein mass is represented by milled cedar expression cake in an amount of 30.0-39.0% of halva weight. During the protein mass preparation, cedar expression cake is preliminarily roasted at 120-140°C during 3-4 min and then milled. Then sugar-and-molasses mixture is heated to a temperature of 85-90°C and stirred during 4-6 minutes. The sugar-and-molasses and the protein masses are mixed during 6-8 minutes. The sugar-and-molasses and the protein masses are mixed with dehydrated fruits and berries in microwave field during 2-4 min.

EFFECT: invention allows to manufacture a product with high organoleptic characteristics and biological value apart from dietary properties and extended storage life alongside with solution of the issue of integrated processing of vegetal raw materials, reduction of prime cost and expansion of the product range.

5 cl, 6 tbl, 6 ex

 

The present invention relates to food industry, in particular to the confectionery industry, and can be used in the preparation technology of halva, intended for the diet.

The known method of production of halva (EN 2446699 C1, IPC A23G 3/00, publ. 10.04.2012), providing for the mixing grated protein mass, pumpkin oil cake with a protein content of 40-45% and a moisture content of 4-5%, knocked caramel mass.

Although the known method allows to raise quality indicators prepared halva, avoid oiling packing, to prevent cracking of the finished product and to reduce the caloric content of the product, it does not state how received pumpkin cake, because in our view the method of obtaining pumpkin powder greatly affects the biological value of the dry product.

In the known method of production of halva (EN 2446701, IPC A23G 3/36, A23G 3/54, publ. 10.04.2012) provides for the preparation of grated protein mass by grinding sunflower, or sesame, or peanut, or walnut, mixing grated protein mass of lupine structured flour to obtain a homogeneous mixture, beating caramel mass with the foaming agent (soap or broth licorice), mixing caramel with whipped egg weighing up of fibrous-layered structure, RA�pasowanie and packing.

Although the proposed method ensures the development of highly efficient technologies of production of halva using functional additive having gerogerigegege ability, the higher biological value, reduced calorie and improving the quality of halva, in the known method does not indicate what method was obtained functional additive, as its method of preparation significantly affects the biological value of the final product.

The known method of production of halva (EN 2335135, IPC A23G 3/48, publ. 10.10.2008), in particular tahini or nut halva, providing for the preparation of caramel whipped egg and grated protein mass. The churning of caramel mass is carried out for 15-20 minutes at a temperature of 110-115°C, while humidity knocked caramel mass is 3-5%, density 1000-1150 kg/m3. Protein grated mass produced from meal, pre-shredded to pieces to a particle size of not more than 0.5 cm and roasted to achieve the humidity grist of 1.0-1.5%, of a fat content of 10-15%, which are taken after the extraction of oil from vegetable oil-containing raw material (cores sesame seeds, pine kernels or walnut, almond, hazelnut or peanut). The meal is cooled, ground into a powder and mix it with a mixture of deodorized corn or rapeseed oil and linseed oil, in the ratio (10-12): to mass produce fat 44-50%, moisture 1,0-1,3%. Then hit the caramel mass and grated protein mass kneaded between itself, Packed and packaged.

Despite the fact that in the known method provides a reduction in the value of halva by using recycled products of processing of oil-based raw materials, i.e. of the meal obtained after oil extraction from vegetable oil-containing raw material, and not a decrease in quality indicators of halva, received halva, in our opinion, has a low biological value, because preparing knocked caramel mass produced at a temperature of 110-115°C, which is too high for biologically active substances sharapatova syrup. In addition, the obtained paste is too high in calories due to high fat content 44-50%).

The known method of production of halva (EN 2287286 C1, IPC A23G 3/54, A23G 3/46, publ. 20.11.2006), includes pre-grated cooking fat mass, mixing it with flavoring and aromatic additives, the introduction of grated fat mass of the antioxidant, cooking knocked caramel mass, mixing cooked grated fat mass with knocked caramel mass. When mixing grated fat mass with knocked caramel mass in the mixture is further added whole milk powder in an amount of 0.5 to 5.0% of the total number of halva� mass and kneaded mass for 5-10 minutes until smooth. The composition of the paste is administered selected from the group of large additives: roasted kernels, candied fruit, raisins.

The known method allows to increase the stability of high quality finished products, to reduce the viscosity and to increase the ductility of halva mass, but the resulting product is not suitable for the diet, since it is not balanced for basic food substances (proteins, fats, carbohydrates) and has a high energy value. Also in a way not specified how the major additives: roasted kernels, candied fruit, raisins, and no data on the composition of mineral and biologically active substances of these supplements.

Famous recipe of halva (RU # 2025983 C1, IPC 23G 3/00, publ. 09.01.1995), which includes caramel mass consisting of sugar and butter, and the grated mass, which includes wheat flour, pine cake and cedar oil, and flavoring agent vanillin.

The use of cedar oil cake and cedar oils in the famous formulation makes halva anti-sclerotic properties, but the resulting product has a high content of butter (almost 40%), which increases the level of cholesterol in the body.

The closest in technical essence to the claimed invention is a method of producing halva (RU # 2056108 C1, IPC 23G 3/00, SDAs�L. 20.03.1996) containing sugar, starch syrup, protein mass (cedar nut cake), vanilla powder, a foaming agent (licorice root), cedar oil, butter, wheat flour in the following ratio, wt.%:

starch syrup13,0-of 40.3
butter5,0-8,29
cedar oilcake15,7 to 41.0
cedar oil0,1-4,3
wheat flourOf 0.1 to 17.1
the licorice root0.4 to 1.27 mm
sugarelse

Although this method allows to obtain a product with high biological value, with dietary and anti-sclerotic properties, the disadvantages of this method include the lack of dietary effect due to the high calorie content, which is determined by the content in the halva cream and cedar oils.

The problem to be solved by the invention is to provide an environmentally friendly product with high organoleptic'hara�the characteristics and biological value along with dietary properties, to increase the shelf life of products, reducing production costs, expanding the range, addressing the issue of complex processing of plant raw material.

The task is achieved in that in the method of production of halva, providing for the preparation of the protein and the sugar-treacle masses, mixing them, according to the invention to the mixture of protein and sugar syrup and add mass dehydrated fruits and berries in the amount of 10-12% by weight of the paste obtained from frozen fruit and berry raw material by microwave processing under vacuum with continuous rotation of the drums, all the components are kneaded in a microwave field, wherein the proteins used cedar meal in the amount of 30-39% by weight of the paste.

Distinctive features of the claimed method are the use in the recipe of halva dehydrated fruits and berries, produced from frozen raw material by microwave processing under vacuum with continuous rotation of the drums, the use of the protein mass of cedar oilcake and its optimum quantity, and kneading the mixture of protein, sugar syrup and masses and dehydrated fruits and berries in a microwave field.

Receive the above-mentioned dehydrated fruits and berries from frozen fruit and berry raw materials described in EN NO. 2403791, 20.11.2010, AV 7/02, AV 7/045.

Microwave vacuum drying the frozen PLO�ovo-berry raw material makes it possible to retain biologically active substances, macro - and microelements vitamins, proteins, fats, carbohydrates) and organoleptic characteristics of raw materials, has a disinfecting effect on the microflora of fruit and berry raw materials, which allows to increase the shelf life of the finished product. Lengthening the shelf life of the paste is also due to the presence of vitamins C and E, which are contained in significant amounts in dehydrated fruits and berries, obtained by the method of microwave drying, allow to preserve the native properties and biological value of the feedstock. Vitamins C and E are powerful natural antioxidants and their synergistic action provides maximum safety halva during prolonged storage. As a result of the experiments halva, obtained the claimed method, after 18 months of storage keeps clean without any signs of smell and color.

Use as a protein mass of cedar oilcake, which is a by-product upon receipt of cedar oil, but containing all the essential for the human body biologically active substances, together with a small content of oil, helps to ensure product diet effect, to solve the problem of complex processing of plant raw material (pine nuts) along with the lower cost of the finished product.

In addition, dieticheskie the finished product in the claimed method is achieved due to the optimum ratio of components contained therein. The synergistic action of the components of dehydrated fruits, berries and cedar oilcake causes high biological value of the product.

The use of microwave field when kneading a mixture of protein, sugar syrup and masses and dehydrated fruits and berries has a disinfecting effect on the microflora of the resulting product, increasing its shelf life.

For experimental verification of the claimed composition and determine the optimal amount of added fruits and berries and cedar oilcake were conducted 8 experiments for each of these components. To determine the optimum content of cedar oilcake in the halva for research were taken following quantities of cedar oilcake (see tab. 1).

The experiment showed that the use of cedar meal in the amount of 24-27% (experiments 1, 2 tab. 1) and 41-44% (experiments 7, 8 PL. 1) the product does not meet the requirements on the structural-mechanical and technological characteristics: plasticity, consistency, organoleptic characteristics.

Experiments 1 and 2 (tab. 1) are unacceptable due to the low content of cedar meal, since the mass is poorly shaped, and has a crumbly texture, is falling apart. In addition, the decrease of cedar oilcake in the product increases the content of sugar syrup and� mass, which reduces the organoleptic quality of the finished product, giving the product the syrupy sugar taste.

Experiments 7, 8 (PL. 1) showed low-tech composition for reducing the content of sugar and the increase of cedar oilcake, since the mass of poorly mixed.

The optimal number of cedar oilcake shown by the experiments 3-6 (table. 1), as in the introduction to the recipe of halva cedar meal in the amount of 30-39% halva mass is well mixed, crumble, has a balanced flavor.

Table 2 presents taken for studies of different dehydrated fruits and berries in the halva. When using dehydrated fruits and berries in the amount of 6-8% (experiments 1, 2 tab. 2) and 14-20% (experiments 5-8 table. 2) the products obtained do not satisfy the requirements for structural-mechanical and technological characteristics.

Experiments 1 and 2 (tab. 2) are unacceptable due to the low content of dehydrated fruits and berries, as obtained halva has a weakly pronounced taste and aroma of used fruits and berries, which reduces the organoleptic quality of the finished product.

Experiments 5-8 (table. 2) showed low organoleptic characteristics, as obtained halva has an unattractive appearance due to the significant introduction of dehydrated fruits and berries (especially clearest of�observed in undesirable color change when using dark fruits and berries). In addition, the mass of poorly mixed.

The optimal number of dehydrated fruits and berries shown by the experiments 3-4 (PL. 2), since the introduction to the recipe of halva dehydrated fruits and berries in the amount of 10-12% halva weight has balanced color and taste, well mixed.

The combination of cedar meal with dehydrated fruits and berries can improve the biological value of the product due to the large amount of macro - and micronutrients, vitamins, proteins, fats, carbohydrates, play an important role in human life, and to give the product an attractive appearance and to preserve the natural taste, odor, and flavor of raw materials, improve the digestibility of halva, to give her dietary properties.

To determine the optimal parameters of the modes of heating, mixing and roasting were the series of experiments presented in table. 3.

Experimental studies have shown that the optimal parameters of heating sugar syrup mass was 4-6 minutes at a temperature of 85-90°C, since at these settings there is a complete dissolution of sugar. In experiments 1, 2 and 5 the sugar has completely dissolved.

Mix sugar syrup and protein mass should be performed within 6-8 min, as this time is sufficient to obtain odnorodno�th halva mass with a clear structure. When zatrzymanie less time for mixing (3-5 min) mass of poorly mixed, crumble, break up into lumps, and mix for 9-10 minutes is impractical, since it entails extra costs of electricity and time.

Optimum mixing time obtained sugar syrup and protein masses with dehydrated fruits and berries in a microwave field is 2-4 min, since such mixing time is achieved a uniform distribution of fruit and berries on the structure of halva and disinfect the product under the action of microwave field, which positively affects the organoleptic and technological characteristics of the product, as well as on the shelf life of products, since the microwave has a disinfecting effect on the microflora of food products. With less time mixing the product obtained is heterogeneous, poorly pronesennym, and when mixing for 5-8 min fruits and berries become severely crushed, lose their shape, which affects the organoleptic indicators, in addition, violations of the frame structure and the texture of the halva.

When determining the optimal parameters of roasting was determined that the most desirable effect of roasting of the protein mass is achieved at a temperature of 120-140°C and time of 3-4 min of roasting frying for 1-2 minutes and temperature�re 80-100°C protein weight little fried and does not meet the required taste and smell. When roasting proteins for 5-6 min and a temperature of 80-100°C protein weight off, gets a dark color and has a bitter taste.

Thus, the claimed set of experimentally determined modes of technological processing of raw materials, as well as the optimal ratio of components of the invention is to obtain a product with high organoleptic characteristics and biological value along with dietary properties, increased shelf life of products, decrease its cost, the decision of question of complex processing of plant raw materials and to expand the range, allows to make a conclusion about conformity of the proposed technical solution the patentability criteria of "novelty" and "inventive step".

The claimed method is as follows.

Initially prepared protein (cedar meal) and sugar syrup and pulp, mix them, add dehydrated fruits and berries with the following ratio of components, wt.%:

sugar14,0-16,0
water14,0-16,0
molasses23,0-26,0
dehydrated fruits and berries10,0-12,0
cedar oilcake30,0-39,0

Dehydrated fruits and berries get according to EN No. 2403791, a method of vacuum drying the frozen fruit and berry raw materials under optimum parameters of the drying (dehydration): temperature in the drying chamber 37 to 43°C, the residual pressure of 70-80 mm Hg.CT., specific microwave power 170-190 W/kg.

The protein mass is prepared from a pre-roasted at a temperature of 120-140°C for 3-4 min and unroasted cedar oilcake, method of its three-times grinding to a homogeneous plastic mass.

Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 85-90°C until complete dissolution of sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 85-90°C and stirred for 4-6 minutes until a homogeneous mass, not Uvarova. Then enter cedar oilcake, intensively stirred for 6-8 minutes, add dehydrated fruits and berries, all the components are kneaded in a microwave field 2-4 min, the molded product is Packed, Packed.

Example 1. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed of sugar, water and molasses. Sugar syrup mass is prepared by mixing in equal proporti�x sugar and water at a temperature of 87°C until complete dissolution of sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 87°C and stirred for 5 min until a homogeneous mass, not Uvarova. Then enter unroasted cedar oilcake, intensively stirred for 7 minutes, add dehydrated sea-buckthorn berries, all the components are kneaded for 3 minutes in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed. Organoleptic indicators, energy value and chemical composition of halva are shown in tables 5, 6.

Example 2. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed of sugar, water and molasses. Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 85°C to dissolve the sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 90°C and stirred for 4 min until a homogeneous mass, not Uvarova. Then enter unroasted cedar oilcake, intensively stirred for 6 minutes, add dehydrated cranberries, all components are kneaded for 2 minutes in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed. Organoleptic indicators, energy value and chemical composition of halva are shown in tables 5, 6.

Example 3. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed with�finally the sand, water and molasses. Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 90°C until complete dissolution of sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 85°C and stirred for 6 min until a homogeneous mass, not Uvarova. Then enter unroasted cedar oilcake, intensively stirred for 8 minutes, add black currant dehydrated, all the components are kneaded for 4 min in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed.Organoleptic indicators, energy value and chemical composition of halva are shown in tables 5, 6.

Example 4. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed of sugar, water and molasses. Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 87°C until complete dissolution of sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 87°C and stirred for 5 min until a homogeneous mass, not Uvarova. Then enter the pre-fried for 2 min and crushed pine meal, intensively stirred for 7 minutes, add dehydrated sea-buckthorn berries, all the components are kneaded for 3 minutes in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed. Organoleptic results�Lee, energy value and chemical composition of halva are shown in tables 5, 6.

Example 5. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed of sugar, water and molasses. Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 85°C to dissolve the sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 90°C and stirred for 4 min until a homogeneous mass, not Uvarova. Then enter the pre-fried for 1 min and crushed pine meal, intensively stirred for 6 minutes, add dehydrated cranberries, all components are kneaded for 2 minutes in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed. Organoleptic indicators, energy value and chemical composition of halva are shown in tables 5, 6.

Example 6. According to the inventive formulation (see tab. 4) cook sugar syrup mass, which was composed of sugar, water and molasses. Sugar syrup mass is prepared by mixing equal proportions of sugar and water at a temperature of 90°C to dissolve the sugar. In the resulting sugar syrup, add the syrup, heated to a temperature of 85°C and stirred for 6 min until a homogeneous mass, not Uvarova. Then enter the pre-roasted for 1.5 min and�melendy cedar oilcake, intensively stirred for 8 minutes, add black currant dehydrated, all the components are kneaded for 4 min in a microwave field with a capacity of 750 W/kg, the molded product is Packed, Packed. Organoleptic indicators, energy value and chemical composition of halva are shown in tables 5, 6.

The analysis table. 5, 6 shows that the present invention allows to obtain a product with high biological value - a considerable content of macro - and microelements, vitamins, etc. the Product has a high organoleptic indicators - bright color, natural taste and smell.

1. Method of production of halva, providing for the preparation of sugar syrup and protein masses, mixing them, characterized in that after mixing sugar syrup and protein mass in injected dehydrated fruits and berries in the amount of 10-12% by weight of halva, produced from frozen raw material by microwave processing under vacuum with continuous rotation of the drums, the mixing of the mixture is carried out in a microwave field, and as the protein mass use shredded cedar meal in the amount of 30.0-39,0% by weight of the paste.

2. A method according to claim 1, characterized in that in the preparation of protein� weight cedar oilcake pre-fried at a temperature of 120-140°C for 3-4 min, then ground.

3. A method according to claim 1, characterized in that the sugar syrup and the mixture was heated to a temperature of 85-90°C and stirred for 4-6 minutes.

4. A method according to claim 1, characterized in that the sugar syrup and protein mass is mixed for 6-8 min.

5. A method according to claim 1, characterized in that mixing sugar syrup, protein masses with dehydrated fruits and berries is carried out in a microwave field within 2-4 min.



 

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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-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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