Composition of gelated sweet (versions) and method of its manufacturing

FIELD: food industry.

SUBSTANCE: proposed gelated sweet composition comprises at least 10 wt % of erythritol in terms of dry substances, at least 50 wt % of sucrromalt in terms of dry substances, at least 5 wt % of branched inulin in terms of dry substances and at least 4 wt % of a gelling agent in terms of dry substances. The gelling agent is selected from gelatin, pectin, starch, dextrin, hydrocolloids, milk proteins or combinations thereof.

EFFECT: invention allows to obtain a gelated sweet with the reduced cariogenicity and the acceptable texture.

8 cl, 9 tbl

 



 

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-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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