Edible product and method of its manufacturing

FIELD: food industry.

SUBSTANCE: extruder head is provided, having a linear arrangement of at least two interconnected openings, the adjacent openings being separated by a connecting portion. One or more edible materials, including chocolate, are extruded through said extruder head to form an edible product. Said product comprises a plurality of extruded parts joined together along their length by the frangible connecting part that extends along the length of the product continuously and has at least one recess defining the preferred tear line. The height of the connecting portion of the product is smaller than the height of the openings, whereby the frangible connecting part is thinner than the product part, and the width of the connecting portion is from 5% to 80% of the width of the openings.

EFFECT: invention allows to increase the production efficiency, does not require additional equipment for packaging.

13 cl, 13 dwg

 



 

Same patents:

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

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to production of chewing sweets containing functional ingredients. One proposes a functional chewing sweet preparation composition including a sweet substance represented by molasses and hydrocolloid represented by gelatine; the sweet substance additionally contains a mixture of palatinose and erythritol taken with molasses at a ratio of 1.5:1:3.5; hydrocolloid additionally contains carrageenan, taken with gelatine at a ratio of 1:3, as well as a vegetal extract represented by a mixture of extracts of Gogi berries, hop and purple echinacea at a ratio of 1:1:1, a fat composition represented by a mixture of palm oil with Beneo™ Synergyl dietary fibres and a taste additive represented by citric acid; the components are taken at the following ratio, wt %: palm oil - 1.56-6.5; dietary fibres - 0.94-3.9; gelatine - 0.24-1.89; carrageenan - 0.06-0.63; citric acid -1.0-1.6; hop extract - 1.17-1.67; purple echinacea extract - 1.17-1.67; Gogi berries extract - 1.17-1.67; sweet substance - balance.

EFFECT: invention ensures chewing sweets quality enhancement by way of their consistency improvement, ready goods nutritive value increase and sugar capacity reduction.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used during manufacture of pastille goods, in particular, gelatine-based marshmallow with increased nutritive value. The marshmallow manufacture method is as follows: syrup is prepared for marshmallow mass production from sugar, molasses and invert syrup taken at a ratio of 1:0.4:0.2, respectively. One separately prepares water solutions of gelatine and gum arabic; gelatine is soaked in water at a ratio of 1:2 and left for swelling during 2 hours; swollen gelatine is heated to 55-60°C for better transportation through the pipeline; gum arabic is additionally mixed with water at a ratio of 1:1 and soaked during 1 hours for complete dissolution; water solution of gelatine and gum arabic is introduced into the boiled out syrup. The produced mixture with dry substances weight fraction equal to 76% is beaten till the mass density is equal to 0.4-0.55 g/cm3; at the end of beating one introduces a flavouring agent, a colouring agent and citric acid; then one performs the mass cooling and moulding at a temperature of 28-32°C in the form of separate bodies by way of deposition or pressing through the extruder matrix in the form of rope with subsequent cutting into separate goods. Then marshmallow is cooled to room temperature, maintained during 1-2 hours and sprinkled with a starch-sugar mixture; the components ratio, kg, is as follows: sugar-molasses-invert syrup - 71.0-75.0; gelatine - 3.1-3.2; gum arabic - 6.5-8.3; flavouring agent - 0.1; colouring agent - 0.1; citric acid - 0.4; sugar powder for sprinkling - 1.1; starch for sprinkling - 1.1.

EFFECT: invention allows to enhance marshmallow quality due to improvement of organoleptic and physical-and-chemical indices, in particular, reduction of density, acidity and reducing substances content, to obtain a homogeneous fine-pored mass with resilient elastic properties, to enhance nutritive value of goods due to the product enrichment with biologically active substances, increase marshmallow storage life due to significant content in food fibres that bind the product free moisture and slower the goods drying process during storage and to intensify the marshmallow manufacture process.

1 tbl, 4 ex

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

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: invention refers to oil-and-fat and confectionary industry. The fat composition that retards hair greying includes Component A and Component B; the said Component A is present in an amount of 40-95 wt % of the weight of the said hair greying retarding composition while Component B is present in an amount of 5-60 wt % of the weight of the said hair greying retarding composition; the said Component A includes a fat composition containing SatOSat TAG in an amount of 60 wt % or more; the said Component B includes a fat composition containing saturated fatty acids in an amount of 30 wt % or less and having total Sat2U TAG, content equal to 18 wt% or less and total Sat2U TAG content equal to 8 wt % or less on the condition that in case the content of SatSatU TAG in Component B is 1 wt % or more, the molar ratio of SatSatU:SatUSat TAG is 1 or more where Sat represents a C16-20 saturated fatty acid while O and U respectively stand for oleic acids and unsaturated fatty acids, inclusive of oleic acid. The produced composition is used as a confectionery fat or as part of chocolate or a chocolate-like product, chocolate filler or chocolate confectionary product.

EFFECT: invention allows to produce a fat composition that retards hair greying.

30 cl, 9 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for manufacture of a confectionary semi-product such as chocolate or similar product with usage of at least one centrifugal unit containing a pipe shell closed at opposite ends with two walls with formation of a longitudinal treating chamber containing a drive shaft designed integrally with one or more spiral rows of radial projections for continuous milling and mixing of at least some of the said semi-product ingredients. The method involves the following stages: a) sugar milling into coarser particles than those of the said confectionary semi-product, b) the said milled sugar mixing with at least one second ingredient inside the said treating chamber by way of the said shaft rotation inside the said chamber for the said ingredients movement in the said chamber through at least one direct horizontal, simultaneously milling and mixing channel, ingredients milling and mixing with formation of a mixture having such particles size as that of the said confectionary semi-product and c) the said mixture removal from the said chamber through the said treating chamber output. The said stage b) of simultaneous milling and mixing involves rotation clamping of all the said milled sugar and the said at least one second ingredient to the said treating chamber lateral walls with formation of the preset thickness layer thereon. The difference in rates between the said layer of ingredients on the said lateral walls and ingredients on the radial projections ensures relative movement and therefore thorough mixing and milling of the said ingredients. The layer formed by the said first and the said at least one second ingredient on the said lateral walls has thickness equal to 0.2 - 4 mm.

EFFECT: invention ensures creation of confectionary products like chocolate or similar product without usage of aggregates or devices for conching.

16 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: chocolate pieces production method involves chocolate milling and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. One introduces dry curd into chocolate heated for transition into a liquid condition and stirs the mass; the components are taken at the following ratio, wt %: chocolate - 45-99; dry curd - 1-55. The dry curd is cooled to 5-10°C before introduction into the chocolate.

EFFECT: chocolate pieces nutritive value increase.

FIELD: food industry.

SUBSTANCE: composition for chocolate preparation contains the following components at the following ratio, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; dry curd - 2-18; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.

EFFECT: creation of chocolate with high biological value, new taste and organoleptic properties.

FIELD: food industry.

SUBSTANCE: present invention relates to a cocoa-containing composition for instant beverages which is appropriate, in particular, for manufacture of a cocoa-containing instant beverage that preferably does not cause caries and/or has reduced caloric content and is prepared by way of drinking liquid usage, the composition, at least essentially, does not contain sucrose and is present in the form of a granulate or an agglomerate, in particular an agglomerate; the composition contains the following components: (a) a combination of isomaltulose with at least one sugar substitute and/or at least one sugar other than sucrose which is used as a granulate- or agglomerate-forming element and, additionally, (b) cocoa, in particular, cocoa powder, and whenever required, (c) at least one aromatic and/or flavour substance.

EFFECT: manufacture of a cocoa-containing composition for instant beverages.

16 cl, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: composition for chocolate preparation contains the following components, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; dry rosehips extraction cake - 2-25; sugar powder - balance.

EFFECT: creation of chocolate with high biological value, new taste and organoleptic properties.

FIELD: food industry.

SUBSTANCE: chocolate pieces production method involves chocolate milling and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. Rosehips extraction cake is introduced into chocolate heated for transition into a liquid condition; the mixture is stirred. The components are used at the following weight ratio %: chocolate - 45-99; rosehips extraction cake - 1-55. The rosehips extraction cake is cooled to 5-10°C before introduction into the chocolate.

EFFECT: chocolate pieces nutritive value increase.

FIELD: food industry.

SUBSTANCE: composition for chocolate preparation contains the following components, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; dry hawthorn extraction cake- 12-30; sugar powder - balance.

EFFECT: creation of chocolate with high biological value, new taste and organoleptic properties.

FIELD: food industry.

SUBSTANCE: chocolate pieces production method involves chocolate milling and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. One introduces dry garlic powder into chocolate heated for transition into a liquid condition and stirs the mass; the components are taken at the following ratio, wt %: dry garlic powder - 1-2; chocolate - balance. Dry garlic powder is cooled to 5-10°C before introduction into chocolate.

EFFECT: chocolate pieces nutritive value increase.

FIELD: food industry.

SUBSTANCE: chocolate pieces production method involves chocolate milling and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. Dry curd and rosehips extraction cake, subjected to preliminary vacuum drying, are introduced into chocolate heated for transition into a liquid condition; the mixture is stirred. The components are used at the following weight ratio %: dry curd - 3-5; dry rosehips extraction cake - 2-10; chocolate - balance. Dry curd and dry rosehips extraction cake are cooled to 5-10°C before introduction into chocolate.

EFFECT: chocolate pieces nutritive value increase.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology to manufacture natural aromatizing agent out of cacao husk. Cacao husk should be extracted in case of separate supply of water and ethanol for extracting, and as for the pressure in extractional mixture it should be periodically reduced to the value to provide boiling in extracting agent, and should be increased to the initial value, then liquid phase should be separated out of oil cake as the target product. The present innovation enables to shorten the losses of substances along with F-vitaminic activity.

EFFECT: higher efficiency of manufacturing.

1 ex

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