Method for manufacturing confectionery product

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of confectionery products. Method for manufacturing a confectionery product is proposed, comprising making a leg from a pastry confectionery product in the form of a cookie with an outer end portion and an inner end portion, placing the outer end portion opposite the inner end portion, the cap of the confectionery semi-finished product in the form of a glaze with a convex surface and a flattened surface, placing the convex surface against the flattened surface, forming the end surfaces and the side surfaces on the outer end portion and the inner end portion, bonding the end face and the side surface of the inner end portion to the glaze due to adhesion forces by immersing them in pasty glaze, from the side of the flattened surface, up to the convex surface, forming glaze protrusion and fixing it to a part of the surface of the inner end portion mating with the side surface of the outer end portion, fixing and securing the leg, cap and protrusion, while placing the pasty glaze in the molding cavity of the tooling, the leg is placed over the pasty glaze, immersing in the pasty glaze the inner end portion, bonding the end face and the side surface of the inner end portion with the glaze adjacent to them by the adhesion forces, and then simultaneously forming a protrusion and immersing part of the lateral surface of the outer end portion in the pasty glaze adjacent to the inner end portion located on the opposite side of the protrusion, by moving the leg relative to the cap, the leg being moved relative to the cap by turning the leg relative to the cap, the leg being rotated relative to the cap in such a manner that the outer end portion is inclined to the flattened surface and the portion of its lateral surface is immersed in the glaze, and a part of the lateral surface of the inner end portion, with glue paste adhered thereon, is placed over the flattened surface to form the protrusion, and then the leg, the cap and the protrusion are fixed and fixed together by cooling the pasty glaze and solidifying it.

EFFECT: invention provides for the realization of the purpose and simplification of the manufacture of the confectionery product.

1 cl, 7 dwg, 2 ex

 



 

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 relates to production of baked products with a high fibre and protein content. Production of the baked product with high protein and fibre content includes: a) mixing of a protein component and a fibrous component to produce at least essentially homogenous pre-mixed mixture in the form of particles; b) mixing of the pre-mixed mixture in the form of particles with water at a temperature below that of the protein component denaturation for at least essentially homogenous hydration of the protein component of the protein component and the fibrous component and production of essentially homogenous hydrated mass of the protein component and the fibrous component; c) stream-treatment of the hydrated mass at a temperature higher than that of the protein component denaturation; d) mixing of the steam-treated hydrated mass with ingredients including at least one starch-containing flour to produce dough avoiding considerable gelatination of the said at least one flour starch; e) dough rolling out; f) dough moulding to produce dough pieces and g) dough pieces baking to produce the baked product with protein content equal to at least 4 g per 30 g portion and fibre content equal to at least 4 g per 30 g portion; the said protein component includes at least one protein chosen from the group consisting of milk protein, soya protein, pea protein, wheat protein, whey protein and bean protein while the said fibrous component represents at least one fibrous material chosen from the group consisting of stable starches, oligosaccharides, bran, cellulose materials, gums, beta glucans, vegetal fibres, bean fibres, oat fibres, polydextrose and stable maltodextrins.

EFFECT: invention allows to produce baked products with high fibre and protein content such as crackers and snacks which allows to avoid formation of clots in dough and coarse structure of such baked products.

23 cl, 4 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to food products. Proposed is a filling, stable during storage and palatable, that contains a fat component, an antioxidant and a meat component represented by particles with characteristic water activity equal to approximately 0.4 - 0.55; the meat component in the form of particles is dispersed in the fat component and antioxidant where the meat component in the form of particles contains multiple individual meat particles, each of them characterised by specific surface area, with the fat component coating at least 50% of individual meat particles surface area. The produced single-portion food product may contain the first cracker, the second cracker and filling other than cracker, positioned between the said two crackers for formation of a sandwich containing the crackers and filling. According to one approach, the crackers have a filling, stable during storage and palatable. According to another approach, the filling, stable during storage and palatable, contains a component in the form of particles such as a meat component in the form of particles. The filling, stable during storage and palatable, has characteristically low water activity and coats at least 50% of meat particles surface area.

EFFECT: invention allows to produce a sandwich containing crackers and filling, its characteristic size and ingredients enabling complete satiation of an average adult's appetite through consumption of the sandwich containing crackers and filling as a light snack between meals.

30 cl, 14 dwg, 6 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: gluten-free flour product manufacture method envisages at the first stage an emulsion preparation by way of beating egg albumen with sugar sand during 2-5 minutes, addition (under simultaneous beating conditions) of a fat component represented by culinary margarine with fat content equal to no less than 82%, food culinary salt and yeast suspension. At the second stage one introduces into the produced emulsion (under beating conditions) gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour, starch and xanthan gum. The obtained dough is left to for fermentation during 45-70 minutes. Dough is beaten, handled and proofed before baking. The said components are taken at the following ratio, wt %: gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour - 35-65; starch - 8-23; chicken eggs - 10.5-30.5; food culinary salt - 0.4-2.8; sugar sand - 1.1-5.6; table margarine with fat content equal to no less than 82% - 1.6-6.1; pressed bakery yeast - 2.6-5.6; xanthan gum - 0.1-0.4.

EFFECT: gluten-free flour goods production method ensures expansion of the range of high quality preventive purpose bread bakery goods containing no functional or taste additives of chemical origin, enhancement of nutritive value and the goods cost reduction.

4 tbl

FIELD: food industry.

SUBSTANCE: method for preparation of filled Ossetian pie includes dough and filling preparation with a vegetal origin additive introduction into the filling. Milled amaranth leaves are introduced as the vegetal component at the following components ratio, g: fresh Ossetian cheese - 100-150, amaranth leaves - 250-300, spring onion - 100-130, dill greens - 50-80, sour cream - 40-50 and salt - 5-7.

EFFECT: invention allows to expand the range of flour goods with increased taste indices and nutritive value.

2 tbl

FIELD: food industry.

SUBSTANCE: food product of dough shell with filling contains at least two spherical parts interconnected, along the perimeter, by way of the parts adherence to each other. The connected parts of the shell form a closed volume wherein the filling is placed, the filling including at least two portions having different composition and taste peculiarities. At least one of the portions includes one or several meltable or at least one or several finely chopped and mixed products. The portions contain liquid components, their surfaces contacting via the connective layer in the form of film formed of the filling portions liquid components. The product manufacture method envisages simultaneous moulding of the shell and filling made of at least two portions including liquid components and having various composition and taste peculiarities. The portions moulding is performed simultaneously with the shell moulding; in the process of the product moulding, filling portions are pressed towards each other until liquid components are released that form a connective layer between the filling portions.

EFFECT: invention allows to enhance the product consumer properties and decrease the product manufacture labour intensity.

2 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to functional food products manufacture. The functional food product manufacture method includes pre-dough preparation from part of flour, water and yeast, pre-dough fermentation and further preparation of dough by mixing pre-dough, water and salt solution with the remaining flour, dough fermentation and handling, dough semi-products proofing and baking. At the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, the dried material cooling to 20-25°C and the cooled dried material milling into particles sized 30-35 mcm.

EFFECT: invention allows to manufacture a product with high physiological value and the capability to normalise the human food status with a number of physiologically functional ingredients during the product consumption.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: one proposes a method involving the following stages: manufacture of bakery confectionary goods (1) with long storage life. The bakery confectionary goods (1) with long storage life are provided with a surface (2) for application of a mass (3) containing chocolate or fat glaze; one performs preparation of a mass (3) containing chocolate or fat glaze, application of a binding component in liquid or gaseous phase onto the surface (2). The binding component is represented by water; one performs application of the mass (3) containing chocolate or fat glaze onto the surface (2) moistened with the binding component. The remaining moisture content of the ready bakery confectionary goods (1) with long storage life is increased by 0.5-1.5% by way of the binding component application.

EFFECT: invention allows to produce tender confectionary goods optimised in terms of taste.

9 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: composition includes the following components: 1%-fat kefir - 0.5-0.6 l, wheat flour - 500-550 g, chicken eggs - 2 pcs, refined vegetable oil - 2 tablespoons, stevia extract - 0.05-0.07 g, soda - 7-10 g, salt - 7-10 g, powder of laminaria and/or costaria brown seaweed- no less than 5 g, strong liquor with no less than 40° vol. proof, preferably vodka - 45-55 ml and boiling water - 0.4-0.6 l.

EFFECT: invention allows to enhance biological value of the obtained product due to its enrichment with biologically active substances with simultaneous improvement of the product organoleptic indices.

2 cl, 3 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

FIELD: food industry.

SUBSTANCE: composition includes the following components: 1%-fat kefir - 0.5-0.6 l, wheat flour - 500-550 g, chicken eggs - 2 pcs, refined vegetable oil - 2 tablespoons, stevia extract - 0.05-0.07 g, soda - 7-10 g, salt - 7-10 g, powder of laminaria and/or costaria brown seaweed- no less than 5 g, strong liquor with no less than 40° vol. proof, preferably vodka - 45-55 ml and boiling water - 0.4-0.6 l.

EFFECT: invention allows to enhance biological value of the obtained product due to its enrichment with biologically active substances with simultaneous improvement of the product organoleptic indices.

2 cl, 3 ex

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